The St. Regis Bal Harbour is making some changes to its food-and-beverage offerings, adding two new restaurants in the coming months.
Up first: Burger Bar, scheduled to open Oct. 30 at the luxury resort, 9703 Collins Ave.
Chef Edison Mays created the savory side of the menu, which includes a signature burger with truffles, foie gras and gold flakes atop a 7-ounce patty.
Wagyu beef, vegan and other patties can be customized with various gourmet cheese and fresh toppings like kale, mushrooms and pineapple; so can chicken bratwurst, beef hot dogs and other encased meats. Sides of duck-fat fries, Vidalia onion rings and truffle-parmesan tater tots pair with Mays’ accoutrements like smoked ketchup and a house-secret aioli.
St. Regis Bal Harbour’s executive pastry chef, Antonio Bachour, has a selection of milkshakes that can be sipped as-is or spiked with a shot of whiskey or rum. Burger Bar will dedicate several beer taps to local craft brews, including Wynwood La Rubia and Pops’ Porter, and Funky Buddha Floridian and Hop Gun IPA. It also is working on a house brew called Bal Harbour Lager in collaboration with a South Florida brewery.
Up next: Santorini, a Greek/Mediterranean-style restaurant, is slated to open early next year in the space that’s currently Fresco.
There are no changes planned for J&G Grill, the resort’s fine-dining restaurant.
Evan S. Benn is Miami Herald food editor: @EvanBenn