David Myers is not only an acclaimed chef, but also an accomplished traveler who has crisscrossed the globe. Myers celebrates those journeys through his Adrift concept, which premiered in 2015 at the Marina Bay Sands resort in Singapore, before expanding to Tokyo, Dubai, New Delhi, Doha and Venice Beach, Calif., with each location having a different culinary focus. In late July, Adrift Mare arrived in Miami, on the 25th floor of the Hotel AKA Brickell, becoming Myers’ first restaurant on the East Coast.
“There is a lot of synergy between our brands,” Myers told Wine Spectator via email, noting that he first connected with AKA president Larry Korman two years ago. “Both Adrift and AKA put design in focus and aim to create truly authentic experiences for their guests.”
Myers brings experience from some of the finest kitchens in the world. He has worked with leading culinary figures such as Daniel Boulud and the late Charlie Trotter. (He also contributed to Wine Spectator as a guest writer in the early 2000s.) In addition to Adrift, Myers founded other acclaimed restaurants, including Sona in Los Angeles, which held a Wine Spectator Grand Award before closing in 2010.
His latest restaurant “encapsulates the chicness of the French Riviera, the vibrancy of fresh Italian produce, the relaxed vibe of the Balearic Islands, warm Levant hospitality and the gentle rhythms of the Greek Isles,” said Myers, who encourages guests to share and sample different plates. Executive chef Kamarl John prepares dishes like hummus with fermented garlic honey flatbread, crispy eggplant with lemon salt, heirloom tomatoes with smoked olive oil, a shish kabob with pickled vegetables and several steaks with garlic harissa. “For those who have dined at other Adrift restaurants around the world, there are some familiar signature dishes that have been tweaked,” the chef noted, citing the Maine lobster roll, which Adrift Mare serves with Lebanese oregano.[article-img-container][src=2023-09/tt_adriftmareb090723_1600.jpg] [credit= (Michael Pisarri)] [alt= A plate of shish kabobs at Adrift Mare][end: article-img-container]
Head sommelier Blake Micheletto taps a wine list of 300 selections, 30 served by the glass (several from a Coravin preservation system). “Our wine program consists of Mediterranean splendor revolving around France, Italy, Spain, Greece and plenty [from California] for everyone’s palate,” said Micheletto. “[It] goes hand in hand with our food menu, reflecting the very same regions that inspired the concept.” Guests can look to Champagne, Rioja, Sonoma Pinot Noir, Napa Valley Cabernet Sauvignon (the Californian wines representing Myers’ links to the Golden State) and much more, with bottles from some of the wine world’s best-known names: Billecart-Salmon, Gaja, Beaulieu Vineyard and Vega Sicilia, for example.
The 3,000-bottle collection contains some serious gems, including a vertical of Penfolds Grange, large-format bottles and a showstopping lineup of Bordeauxs and super Tuscans. A bit farther off the beaten path, there are also selections from regions like Savoie, Sicily, Sardinia and Toro. “Wine, like food, should be fun and we want our guests to get curious and trust our sommelier with recommending labels that they may not have heard of or tried,” said Micheletto. Adrift Mare also boasts a robust cocktail program from mixologists Moe Aljaff and Juliette Larrouy, with drinks like the gin-based Mare 50/50.
Guests enjoy their meals in an 11-story, 2,413-square-foot atrium designed by Michael Gabellini of Gabellini Sheppard Associates. In the daytime, sunlight drenches the 65-seat dining room, filled with lush plants, through the window-lined walls. Whether diners are sitting inside or on the restaurant’s balcony, they are treated to views of Miami and Biscayne Bay. For private…
Source : https://www.winespectator.com/articles/turning-tables-david-myers-brings-adrift-mare-to-miami