THE FOUR SEASONS' THE SURF CLUB UPS ITS ANTE WITH A NEW MENU BY MICHELIN-STARRED CHEF MICHAEL WHITE.
Interior of Lido Restaurant & Champagne Bar PHOTO: BY DOUGLAS FRIEDMAN
Since its debut in Miami, the illustrious Four Seasons’ The Surf Club has excelled in all areas of hospitality. From a breathtaking interior design accentuated by deep blue waterfront views to exceptional service and five-star guest suites, an immaculate preservation of its historical roots and, of course, unrivaled food and beverage offerings, it is easy to see why its introduction to the city was truly spectacular. Now, the property ups the ante as it welcomes Michelin-starred chef Michael White of New York’s cherished Marea to helm the acclaimed Lido at the Surf Club with a newly reimagined menu. With a lineup that spans ultraluxe caviar offerings and fresh raw bar selections, homemade pizza pies, a 30-day dry-aged porterhouse from Creekstone Farms in Kansas and, of course, his lauded pasta e risotto selections, chef White expertly transports guests to an awardworthy dining experience. In honor of his new Miami digs, we chat with White to learn why he moved to Miami to take on this project, his menu inspirations and more on what’s to come. 9011 Collins Ave., Surfside, @lidoatthesurfclub
Scampi crudo from Lido BY OLIVER PILCHER
What prompted your move to Miami to helm Lido?
I love Miami, especially The Surf Club, and all it is home to, including Four Seasons. I am delighted to be spending much more time here, although New York is still my home.
Tortelli pasta from Lido. BY OLIVER PILCHER
Tell us about your menu. What inspired it?
Our new Lido menu is an all-encompassing Italian menu. You will find coastal Italian dishes based on seafood and fish, the same way you will find a beautiful ragu bolognese, dry-aged meats and fresh pastas. It’s also a menu based on simplicity and seasonal preparation.
Interior of The Champagne Bar PHOTO: BY DOUGLAS FRIEDMAN
What is your favorite element of working at a property like this?
What I love about working at a place like The Surf Club is that people come here to have a good time, and great food is always part of this. I love interacting daily with people and the guests that hail from all over the world that come here.
Chef Michael White at Lido. BY OLIVER PILCHER
What is so special about the Miami culinary scene?
The Miami culinary scene has blossomed in the last 10 years. In the past, you could not always find the desired products locally, but now we have quality suppliers and great product right here. Whether it’s truffles or seafood, Miami is a wonderful locale for signature and seasonal products. The food offering in Miami is much wider and diverse as well, which makes Miami a culinary destination. Moreover, many of my New York peers have a presence here too, which is great.