By: Marla Lazarus
“An innovative dining experience serving modern Italian fare.”
Soaring over South Beach and tucked behind stately high shrubbery, you will find the elegant Art Deco tower of the Delano. Entering the glamorous lobby, with its soaring ceilings and subtle seductions, brings back memories of the iconic hotel that changed South Beach forever. Designed by Philippe Starck, Delano South Beach balances eclectic details with grand public spaces that are playful, elegant, quietly theatrical and filled with all-night energy along with the proof that the new rules of chic are simplicity with a crisp, clean and modern sense of ease.
On a balmy evening with the moon shining brightly, we settled in al fresco for our culinary adventure at Bianca, Delano South Beach’s modern Italian restaurant. With their unique indoor/outdoor dining area, they feature a stylish and sophisticated interior design reflecting its light and fresh offerings. They have spruced up their already stunning dinner menu with the help of their culinary team helmed by the talented Chef de Cuisine, Jason Bamford, whose simple yet savory cuisine includes authentic signature dishes.
At the recommendation of Chef Jason, we began our Italian journey with Polpo Carbonizzato, coal fired octopus, chickpeas, mint and harissa, the incredible Big Eye Tuna pizza with truffle oil and micro shiso as well as the delicious Polpette of house made meatballs, pine nuts in 12-hour gravy were savory and wonderful. Steak Tartare with lavender and bone marrow as well as Burrata and Heirloom Tomatoes with walnut pesto and grilled country bread was a party in our mouths. Chilled fresh salads, large enough to share, include the Insalata di Cavolo of tossed petite kale, tomato, fried shallots in a creamy anchovy dressing or the rocket with shaved parmesan, marinated garden tomatoes and Meyer lemon along with the sensational Insalata d’Uva with baby greens, roasted grapes, candied pecan, pickled shallots, pecorino cheese and grape must.
Primi house made pastas are definitely not to be missed as we devoured the exquisite Nero di Sepia of squid ink spaghetti, clams, shrimp, mussels, squid, saffron and calabrian chili, the light Pomodoro of San Marzano tomatoes, basil gremolata and pecorino and the hearty Bolognese with a three meat ragu, hand cut papparedelle and parmiagiano reggiano. Always check out the Risotto of the day and if you’re lucky the handmade Tagliatelle with seasonal truffles and cream will be available too.
Pollo al Mattone, chicken cooked under brick with polenta, rapini and truffle jus was tender and juicy, while the tomahawk Ribeye Bistecca, served with caramelized sunchokes, roasted cipollini and beef jus was grilled to perfection. The salt roasted Branzino, served with roasted potatoes, herb salad and lemon was luscious as was the Cernia of local grouper, seasonal vegetables in an ocean herbal broth. Both the Carre d’Agnello, grilled rack of lamb with fregola sarda, preserved lemon, salt cured olives, baby fennel, black garlic, and lamb jus along with the Petto d’Anatra, pan seared duck breast, toasted wheat berries, fried Brussels sprouts, toasted hazelnuts, date puree, duck fat carrots and duck jus succulent and amazing.
Irresistible sides to enhance any entrée features roasted root vegetables with garlic, shallot, herbs, sea salt, spinaci of sautéed spinach, preserved lemon, golden raisin, garlic and toasted hazelnuts or the funghi of forest mushrooms, madeira, thyme and garlic. Coal Fired grilled asparagus with first pressed extra virgin olive oil and sea salt and the patate al tartufo nero of golden potato puree and black truffles are simple and flawless.
Along with our cappuccinos, we thoroughly enjoyed sweet treats from Pastry Chef Armand Berger. As a chocolate lover, the decadent and rich Sensazione di Cioccolato, chocolate folletto buono, almond chocolate tuiles, orange confit and chocolate sorbet, along with the Concerto, a layering delight of hazelnut espresso chocolate cake, mascarpone mousse, almond crumble and praline gelato was simply delectable. The moist Allegria, olio verde cake with fresh watermelon, blood orange gastrique, rosemary crystals and yogurt gelato and the heavenly Torta di Limone with meyer lemon curd, blueberry cream, Italian meringue and lemon macaroon were out of this world. You can never go wrong with a creamy made-to-order cannoli filled with a luxurious goat cheese ricotta cream or the scrumptious Frittelle Dolci, fried vanilla beignet, sea salt caramel sauce, amaretti crumble and warm vanilla infused milk shot.
Bianca, the perfect place for business or pleasure any day of the week is open for breakfast, lunch and dinner, seven days a week and serves a full buffet brunch on Sundays. Relax and celebrate life in this tropical oasis. Bon Appétit…
Bianca at the Delano South Beach
1685 Collins Avenue
305-672-2000
delano-hotel.com