The Sarsaparilla Club

By: Dana Rozansky

I’ve always marveled over the concept of Dim Sum. Why? Because the idea lends itself perfectly to two of my most glowing qualities:

·       Impatience: I’ve never been the type of gal to enjoy a long, leisurely dining experience. Why would I want to stare longingly at my neighbor’s food when I could have my own served to me in a matter of seconds? Dim sum is perfect for those of us who simply can’t be bothered with a wait. Immediate gratification is the name of our game.

·       Indecision: When confronted with a menu that’s chock-full of tempting options, I tend to freeze. How am I supposed to commit to just one? Why didn’t I invite more friends to this meal so we could order it all and share? How do I sample everything without looking piggish?! Dim Sum allows you to dabble in tons of bite-sized options – no need to commit to just one. 

So how might one take the already ingenious concept of Dim Sum and make it even better?

Just ask Chef Jeff Mcinnis and Chef Janine Booth, the power couple behind the new American Dim Sum concept, Sarsaparilla Club. These former Top Chef contestants and ultimate power couple brought Dim Sum to South Beach like it’s never been done before. Located at the Shelborne, Sarsaparilla Club serves up modern American cooking with a unique take on American classics. The best part? Cart to table cuisine!

Sarsaparilla Club is ideal for those looking for a light bite and a few cocktails before a night out or for those more interested in a full-blown feast. There are options ranging from light to heavy and vegetarian to meaty to tickle just about everyone’s fancy.

Below you’ll find some of the scrumptious small plates that came rolling up to my tableside:

Local Beet & Carrot Tartare

Local Beet & Carrot Tartare

Drunken deviled eggs with pickled roots & sunchoke.

Drunken deviled eggs with pickled roots & sunchoke.

Heirloom tomatoes with home-made ricotta, tomato sorbet, basil & crispy olive oil toast

Heirloom tomatoes with home-made ricotta, tomato sorbet, basil & crispy olive oil toast

Corn 4 ways: grilled sweet corn, cornbread butter, cornbread crumbles & lemon popcorn 

Corn 4 ways: grilled sweet corn, cornbread butter, cornbread crumbles & lemon popcorn 

Beet & Short Rib Dumplings with smokey plantain BBQ & shaved scallion

Beet & Short Rib Dumplings with smokey plantain BBQ & shaved scallion

Pork belly bacon steamed buns with cilantro peanut slaw

Pork belly bacon steamed buns with cilantro peanut slaw

Just in case those “small plates” weren’t enough to fill you up, here are a few of the larger options you can order off of the a la carte menu:

Charred bok choy with pickled chilies, ginger miso broth and garlic chips

Charred bok choy with pickled chilies, ginger miso broth and garlic chips

Grilled graffiti eggplant with black garlic aioli, tarragon, basil & pine nuts

Grilled graffiti eggplant with black garlic aioli, tarragon, basil & pine nuts

Rock Shrimp Laksa with coconut turmeric broth, tofu, egg noodles, bean sprouts, cilantro and lime

Rock Shrimp Laksa with coconut turmeric broth, tofu, egg noodles, bean sprouts, cilantro and lime

Finally, you know any meal isn’t complete until we’ve satisfied our sweet tooth…and I’m here to tell you that Sarsaparilla Club’s dessert game is STRONG. Imagine watching a cart full of sinful sweets roll up to your tableside, luring you in with its gravitational pull.

 

From sarsaparilla floats to panna cotta to chocolate cake, you’re in for a serious treat (or two or three).

The winner (in our humble opinion)? Hands down this Banana Cream Cake with torched meringue.

Sarsaparilla, I’ll be back for sum more real soon…