Quinto La Huella & East Hotel Opening This Month At Brickell City Centre

Brickell City Centre’s East Hotel is accepting reservations for stays on May 31. The hotel’s signature restaurant, Quinto La Huella, has announced an opening date of May 23.

 

QUINTO LA HUELLA, FROM THE CREATORS OF URUGUAY’S PARADOR LA HUELLA, VOTED NO. 11 ON THE LIST OF LATIN AMERICA’S 50 BEST RESTAURANTS 2015 SPONSORED BY S. PELLEGRINO & ACQUA PANNA, TO OPEN AT EAST, MIAMI ON MAY 23rd

Designed by Studio Collective and led by Executive Chef Nano Crespo, the urban reinvention of the globally-acclaimed beachside restaurant will serve as the hotel’s signature onsite eatery

Miami, FL (April 27, 2016) – On May 23rd the co-owners of Uruguay’s world-renowned Parador La Huella, which currently holds the no. 11 position on the list of Latin America’s 50 Best Restaurants 2015, sponsored by S.Pellegrino & Acqua Panna, will open Quinto La Huella, the first-ever outpost of the award-winning beachfront concept. Located within Brickell City Centre, Swire Properties Inc.’s $1.05 billion mixed-use development in the heart of Miami’s Brickell district, Quinto La Huella will serve as the signature restaurant for the highly-anticipated EAST, Miami, the facility’s exclusive flagship hotel. Inspired by its location on the fifth (quinto, in Spanish) floor of the hotel, the brand new South American concept will feature a unique fire cooking method with a parrilla centered at the heart of its kitchen and includes wood fire ovens fueled with local red and white oak, a sushi counter highlighting Florida’s coastline, and an expansive outdoor dining experience.

Building upon their passion for destination dining establishments at properties in China and now in the United States, Brian Williams, Managing Director of Swire Hotels, and his executive team did extensive research into finding the perfect concept for the new hotel in the heart of Miami. For Williams, it was the continued recommendations from influential food writers in the culinary world that led him to Uruguay. For the owners of Parador La Huella, Martín Pittaluga, Gustavo Barbero, and Guzmán Artagaveytia, it was the ideal opportunity for expansion, and to partner with a world-class team of hospitality experts.

“We had been approached many times before Brian Williams reached out to us for the EAST, Miami project, but we really never had plans or interest in expanding Parador La Huella in the past,” says Pittaluga, Partner of both Quinto and Parador La Huella. “This opportunity was different because Swire Hotels’ restaurants and bars are destinations in their own right and we simply felt that this project would be a unique challenge for us in a powerful and culturally rich city. Miami is evolving and truly becoming a cultural capital, drawing visitors from all over the world, thanks to the tremendous cuisine, growing arts scene, and incredible architecture the city offers.”

Helming the heart of the kitchen while orchestrating an unforgettable experience for guests at various points of the day (as the restaurant will be open for breakfast, lunch, dinner and late night bites), the executive kitchen staff includes Nano Crespo, Executive Chef of Quinto La Huella; Chef Alejandro Morales, Executive Chef of Parador La Huella; and Florencia Courreges, Executive Pastry Chef of Parador La Huella. Crespo’s most recent accolades include the successful openings of Soho House’s West Hollywood, Toronto, and Chicago locations, where he was responsible for culinary operations and concept development. “After an extensive search to find the right chef who understands our unique parrilla style cooking and menu, we are excited to have Chef Crespo on board,” says Chef Morales, who has maintained Parador La Huella’s status amongst South America’s most elite restaurants for years.

An eclectic blend of world fare combining a menagerie of culinary training from around the globe, the collaborative menu will feature a wide array of dishes from South American grains, fresh produce from South Florida, pizza and pastas, and a bevy of items cooked over an open flame. Quinto La Huella’s signature items will emanate from the restaurant’s parrilla, an enormous blackened steel, centrally positioned parrilla, where specialized chefs tend to meats, vegetables and fish. Various dishes from the parrilla will include Entrecot (ribeye), Arroz Negro (squid ink & shrimp rice), and Mollejas (sweetbreads), to name a few. In addition to the parrilla, Quinto La Huella will feature a full-service kitchen and wood fire oven serving beloved favorites from Parador La Huella, as well as a variety of dishes created specifically for the new space. Standouts from the inaugural menu include Milanesas, lightly breaded steak fried until golden brown; Filetes de Merluza a la Plancha, a grilled filet of hake; Langostinos al Horno, oven-roasted shrimp with curried potatoes and spinach; Verduras Asadas, locally-sourced vegetables grilled over open flame; and Crudo Siciliano, a fresh fish tartare with capers and fresh herbs. Rounding out the menu will be handcrafted desserts from pastry chef Courreges, noted for her signature Volcán de Dulce de Leche, a warm cake that oozes with dulce de leche when cracked open.

To capture the essence of the beloved beachside restaurant and reimagine the 9,700 square-foot space as a new urban oasis, the team at Swire Properties drew upon the talented Studio Collective design team, based out of Los Angeles. With 359 seats throughout Quinto La Huella, guests can choose to dine inside in the expansive dining lounge which boasts a large central bar, or outside on the charming patio which frames spectacular views of Brickell City Centre’s Climate Ribbon, and the main attraction, the restaurant’s signature parrilla. Within the main dining room, art pieces curated by Studio Collective, in collaboration with Miami-based Uruguayan Sammer Gallery, add to the restaurant’s laid-back, residential feel.

“We are a group that works collectively to develop a concept where the restaurant is a way of feeling. Food, beverage, music, atmosphere are all parts of a unit. The experience has to be total and natural, a place to come every day,” says Pittaluga of he and his co-owners’ hand-selected group of chefs. “Thinking about the music at La Huella means thinking about the spirit of its people; the ceaseless heartbeat of a passionate team that works to the rhythm of the music every day. It has the power to change moods, to make you want to stay, or leave.”

Quinto La Huella have announced they are now accepting reservations and will be open for business as of May 23, 2016. Quinto La Huella’s website and reservation platform is now open to the public.