The Surf Club Restaurant

• Celebration of a Bygone Era with Meticulous Modern Standards
  The Surf Club Restaurant, Thomas Keller’s first Florida venture, uniquely blends the grandeur and spirit of the 1950s and 1960s with his famously meticulous culinary standards. The restaurant applies this to iconic dishes like avocado Louie and table-side prepared Caesar Salad, creating an elegant moment in time that honors the landmark's historic past.

• Historic Ambiance Featuring Tropical-Themed Trompe L’oeils and Murals
  The dining room preserves the original Surf Club’s history with tropical-themed trompe l’oeils and murals that reference the club’s storied past, including nods to famous patrons like Frank Sinatra and Winston Churchill. This artistic homage to the club’s heritage provides a unique, immersive atmosphere rarely found in Michelin-starred venues.

• Casual Yet Formal Dining Experience Without a Dress Code
  Despite its Michelin star and formal service, The Surf Club Restaurant maintains a surprisingly casual environment where guests in shorts and t-shirts feel welcome. This unconventional approach to dress code reflects the Miami Beach culture and sets it apart from typical fine dining establishments.

The most honored or signature ingredients at The Surf Club Restaurant, Surfside, reflect its classic continental and European culinary style under Chef Thomas Keller's meticulous standards. Key ingredients include:

• Maine Lobster: Featured in the signature Maine Lobster Thermidor, the lobster tail is poached and combined with morels, Gruyere cheese, white wine, sherry, and cognac, served in a puff pastry shell. This ingredient highlights luxury and refinement by the sea.

• Filet Mignon: A simple yet perfected steak, finished with sel gris (a type of sea salt) and butter-poached fluted mushrooms, showcasing the restaurant's emphasis on quality beef and classic French technique.

• Hass Avocado: Used in the Avocado Louie, a nod to iconic dishes of another era, reflecting the restaurant's homage to timeless American classics with a refined touch.

• Morels: Incorporated in the lobster thermidor sauce, these mushrooms add an earthy, rich flavor that complements the lobster and creamy sauce.

• Sel Gris (Grey Sea Salt): Used to finish the filet mignon, this salt enhances the natural flavors of the meat, illustrating the restaurant's attention to detail in seasoning.

These ingredients are significant as they embody the restaurant's blend of classic elegance, high-quality produce, and Chef Keller's precise culinary craftsmanship. Signature dishes like the Maine Lobster Thermidor and Filet Mignon exemplify how these ingredients are elevated through technique and presentation.