Plain fact: As stylish aesthetics go, Quinto La Huella does its host resort proud. The advantageous eating expertise at East Miami dazzles with understated splendor—earthy décor, heat woods, pure stone parts and a richly landscaped setting for outside diners. It’s placing with out being pretentious. The identical, it seems, will be stated for the delicacies. Below the supervision of Mike Roemhild, government chef for all the pieces food-related at East Miami, Quinto La Huella stirs the senses with out bells and whistles. “There are not any micro-greens, no edible flowers in your plate,” Roemhild explains. “We hold it easy.”
Sister act: So, what precisely does that imply when it comes to the menu? It helps to know that Quinto La Huella is the Miami incarnation of Parador La Huella, a well-liked beachfront restaurant in Uruguay close to the upscale city of José Ignacio. The realm would possibly recall a South American model of the Hamptons, however there’s nothing fancy about how the meat and seafood dishes are ready in Uruguay. At Quinto, a little bit salt and pepper go a great distance. The distinction isn’t within the spice rack—it’s what lies beneath the grill grates.
Ember tales: Steaks, rooster, catches of the day and even sweetbread feels the warmth on Quinto La Huella’s open-fire parrilla. On this expansive spin on the coveted grilling system, fireplace-sized logs are torched at excessive temperature. Chunks of the wooden, retaining a shiny orange glow, finally break off and tumble into an elongated pit—the place they’re unfold out underneath the grates to make sure balanced heating. This captures the essence of the product in all its pure, juicy splendor. “It’s a extra constant warmth, and it doesn’t burn the steak or fish with flames,” says Roemhild, the native of Germany whose restaurant background consists of five-star inns in Europe. “It’s completely different than every other wood-fired grill.”
The menu: Quinto replicates a lot of the Parador La Huella menu, however with extra choices, particularly on the steak facet. The 20-ounce bone-in rib-eye and 14-ounce New York strip are among the many stars—together with a fork-tender 12-ounce skirt steak that holds its moist taste from one finish to the opposite. Rack of lamb (prepped, after all, with salt and pepper) is sourced from New Zealand, preserving simply sufficient gaminess to reinforce the style as a substitute of overwhelming it. On the fish facet, the half-snapper, a standard dish in Uruguay, is sliced alongside the backbone and delivered with chimichurri sauce and charred lemon. The butterflied Mediterranean sea bass additionally soars on the parrilla.
Don’t miss: Greater than a dozen starters (together with Prince Edward Island mussels, goat-cheese quiche, and grilled sausage and blood sausage) present shared-plate alternatives. As an alternative of utilizing leftover floor beef, the empanadas at Quinto characteristic hand-cut beef specifically sourced for the dish. Grilled and splendidly tender octopus (served on a mattress of potatoes confit), the best-selling merchandise within the restaurant, as soon as once more goes again to the fundamentals. “You’ll see Michelin-starred cooks attempt to reinvent the wheel with octopus,” Roemhild says. “Ours is straight-up steamed. No salt. No marinade. No hocus-pocus. We deal with the pure flavors. … That’s the important thing. Hold it easy. It’s simply octopus. Don’t mess with it.”