15 September 28 - OctOber 4, 2023 miaminewtimes.com | browardpalmbeach.com New Times | Contents | Letters | news | night+Day | CuLture | Cafe | MusiC | 3201 RICKENBACKER CAUSEWAY KEY BISCAYNE, FL | 305.361.3818 WWW.THERUSTYPELICAN.COM BE SOCIAL WITH US! FIND US ON miaminewtimes.com MIAMI NEW TIMES | CONTENTS | LETTERS | RIPTIDE | METRO | NIGHT+DAY | STAGE | ART | FILM | CAFE | MUSIC | When Swan and its swanky upstairs lounge Bar Bevy opened in 2018, the restau- rant marked the debut of the first partnership between Miami nightlife impresario and Groot Hospitality magnate David Grutman and Grammy Award-winning singer and pro- ducer Pharrell Williams. Strawberry Moon at the Goodtime Hotel followed. Located at 90 NE 39th St. in the heart of Miami’s Design District, Swan was immedi- ately embraced for its tropical paradise-in- spired setting amid the bustle of the city’s high-end retail epicenter. The elevated ambiance, from the Florida- chic decor inside to the intimate, open-air dining area where guests can eat among twin- kling string lights and an abundance of lush greenery, made it the perfect place to spot A- list celebrities. Kanye West, Kim Kardashian, Leonardo DiCaprio, and Bono have supped or sipped there a time or two. Now, a refreshed menu and updated inte- rior make for an even more whimsical escape. It’s no coincidence that the Swan menu re- fresh comes on the heels of Groot Hospitali- ty’s first expansion outside Florida with the recent opening of their wildly successful Ko- modo in Dallas, followed by news of the group’s plans to bring Liv Nightclub, Ko- modo, and Papi Steak to the Fontainebleau Las Vegas. Closer to home, the idea is to bring a new level of excellence to Groot’s beloved high- energy restaurant. “Swan is near and dear to my heart, but I think it’s important to evolve. We’ve been open for five years, so it was time for an update,” Groot Hospitality partner David Grutman tells New Times. “We have a big fan base, so it was important to bring it forward without altering the feeling too much. There are new decor elements, a new logo, and, most importantly, an entirely new menu. There’s an incredible steak, lots of seafood, some Groot classics, and a few new cocktails.” Designed around market-driven ingredi- ents, Swan’s updated culinary focus is de- signed to deliver lighter fare with a highly shareable appeal, adds Groot Hospitality’s chief of operations Chris Cuomo. “We decided it was time for a refresh. To not just improve the menu, but take it to a whole new level,” says Cuomo. “Swan’s big- gest appeal is that it has such a beautiful out- door oasis. It’s a bright, energetic meeting place to grab a meal or a few drinks, and in that sense has taken on the spirit of a Euro- pean brasserie.” Following the new dinner menu, expect brunch to relaunch on Saturday, October 7, followed by an all-new lunch menu with a fo- cus on lighter fare like salads and sandwiches. For now, diners can begin a meal at Swan with Groot favorites like their Key Club hit dish “Chips & Caviar” — a delightful French onion dip topped with golden osetra caviar and served with housemade po- tato chips — to every- thing bagel-seasoned Parker House Rolls and a bowl of shallot-butter baked clams. A bevy of new seafood-centric small plates have made their way onto the menu, includ- ing chilled oysters served with pickled jala- peño and Champagne mignonette, bluefin tuna sashimi “roses” kissed with osetra cav- iar, and charred octopus that arrives on a siz- zling hot plate. Entrée-style highlights include an all-new, blueberry-smothered filet, roasted chicken paired with a creamy lemon garlic sauce, and spicy vodka veal parmigiana. And for those who remember Pharrel Wil- liams’ famously favorite Swan dish — that in- sanely decadent “Corn, Corn, Corn” combination of brown butter-sautéed, pop- corn-topped polenta — have no fear. Cuomo assures New Times the indulgent dish will make a return as an off-menu spe- cial. Or, just maybe, as a side on that new brunch menu? Swan. 90 NE 39th St., Miami; 305-704- 0994; swanbevy.com. NICOLE DANNA Swan’s new menu includes burrata served with fresh figs and arugula pesto. Photo by Cristian Gonzalez/CG Media “SWAN IS NEAR AND DEAR TO MY HEART, BUT I THINK IT’S IMPORTANT TO EVOLVE.”
