The Drexel at the Esmé Hotel marked a defining new chapter with an exclusive dinner introducing its refreshed culinary direction under Chef Jarrod Huth, COO of Culinary at Think Hospitality, and Chef de Cuisine Derek Carressi. This next phase centers on a hyper-seasonal, Coastal Italian–inspired menu, sharpening the restaurant’s focus on handmade pastas, wood-fired preparations, and ingredient-driven simplicity - an evolution rooted firmly in craft and intention. While the culinary vision has sharpened, The Drexel remains grounded in what it has always done best: delivering refined yet approachable dining that feels as welcoming as it is elevated.

Notable attendees included Alan Philips, Beatriz Chachamovits, Buzzy Sklar, David Berg, Derek Caressi, Jason Fialkov, Jessie Neuman, Michelle Lewin, Oliver Permut, Todd Lewin, and more.

Miami’s tastemakers, industry leaders, and friends of the restaurant gathered to experience its evolution firsthand, beginning with a cocktail reception featuring The Drexel signature libations (White Gold and Basillico 75) and live music. The evening then transitioned into a seated dinner, where each course showcased the restaurant’s renewed commitment to seasonality and thoughtful execution. The menu began with appetizers such as Citrus-Cured Kanpachi, Crispy Polenta, and Butter Lettuce sourced from Homestead. Guests then enjoyed housemade pastas and pizzas, including Malfadine and Margherita pizza, followed by wood-fired charcoal mains like Wood-Roasted Chicken and Golden Tilefish. Complementing the savory courses were sides such as Olive Oil–Whipped Potatoes, Herb-Roasted Mushrooms, and Italian Broccoli. Dessert featured Strawberry Pavlova and Olive Oil Cake served with Pistachio Ice Cream.

The night concluded with a heartfelt toast from Chef Jarrod, who shared the vision behind this next era and reaffirmed The Drexel’s dedication to warm hospitality and creating a neighborhood restaurant guests return to time and again.

Image credit: World Red Eye