The goods: The Boulan hotel welcomes Charles St, a laid-back spot for upscale pub grub and late-night dining.
Ambience: The streamlined 70-seat dining room is outfitted with teak chairs, marble countertops, beige banquettes and pendant lighting.
The grub: Modern American. Executive Chef Wolfgang Birk (Hawks Cay Resort) oversees moderately priced breakfast, lunch, dinner and late-night menus. Small plates are $9-$16 and mains in the mid-$20s.
Small plates include almond-crusted crab cake, beet salad with oranges and fried goat cheese and crab cake and brisket sliders. Mains range from branzino on fennel salad to cavatelli with shrimp to an “all day breakfast” of biscuits and gravy, steak and eggs and buttermilk pancakes. Pair with herb-dusted fries, sautéed mushrooms, double-chocolate mousse and pistachio crème brulee.
Verdict: The clean décor and accessible menu are sure to please the late-night South Beach crowd.