Photos by creativos.tigre
Flat-Iron Organic Chicken
On Miami Beach’s Española Way, The Drexel, part of the Esmé hotel, is entering a new phase. Now under the leadership of chef Jarrod Huth and chef de cuisine Derek Carressi, the menu has narrowed its focus from the broader Mediterranean to coastal Italian, centered on handmade pastas, wood‑fired dishes and seasonal ingredients.
Huth, who oversees culinary operations for Think Hospitality, shaped the new menu using the discipline he developed in kitchens at The French Laundry and Per Se. Carressi leads the daily execution, grounding the food in Italian technique and a straightforward approach. Their goal is simple: source well and let the ingredients guide the cooking.
Mafaldine Diavola
“If people leave wanting to come back, then we’ve done what we set out to do,” Huth says.
The updated menu reflects that philosophy. A variety of fresh pastas, including Risotto, Raviolo A La Uovo and Casarecce, as well as Flat-Iron Organic Chicken and Whole Branzino, highlight the restaurant’s emphasis on clean flavors and careful preparation. Seasonal vegetables and seafood rotate regularly based on what local purveyors bring in.
The Drexel continues to offer its weekday “Sunset & Sip” happy hour, a neighborhood draw from 5 to 7 p.m.
The Drexel is located at 1436 Drexel Ave. in Miami Beach. For more information, visit drexelmiami.com.