The long anticipated wait is over! Since last year we were all patiently waiting for renowned Chefs Jeff McInnis and Janine Booth to open their second restaurant together, The Sarsaprilla Club. Located in the former Morimoto space, it should be familiar ground for many.
Neither McInnis nor Booth are new to the culinary or restaurant scene. McInnis, whom is actually from Florida, was previously at the Ritz-Carlton South Beach before becoming a contestant on Top Chef: Season 5, and Booth, Australian-born, was the sous chef at Khong River House before also appearing on Top Chef: Season 11. Having opened their well-known restaurant Root & Bone in New York, and working together a Gigi and Yardbird, it only made sense to open up shop here in Miami.
McInnis and Booth decided to focus their cuisine on modern American cooking, with a touch of dim sum! The whole dining experience is honestly really fun and enjoyable. You walk into a beautiful space this has just wonderful décor. And, as you are making it to your seat you a re getting a sneak peak at the dim sum carts making their way to each table. I immediately gravitated towards the beet & short rib dumpling, pork belly bacon steamed buns, and the corn 3 ways – everything amazing.
Now, for the main course I decided to focus on some bigger plates that both chefs were both known for and proud to share with their guests. Here I ordered the short rib meatloaf, fried chicken (of course), and, my favorite, the rock shrimp laksa. This last plate was so flavorful you’ll be dreaming about it for days!
Let’s talk about dessert, right? Even if you aren’t a chocolate cake person, because to be honest I’m not, you have to try the Sarsaparilla chocolate cake. This bad boy comes with rainbow root chips that are glazed in honey butter and sea salt. Totally out of this world. And, the ricotta fritters with bourbon-salted caramel is a must!
Not to mention, they have a great handcrafted cocktail list that is sure to please everyone’s taste buds. My personal favorite was the No Money, No Honey.