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'Vegetable-forward' cuisine ties together the Strand in Miami Beach

Correspondent

The Strand Bar and Grill

6801 Collins Ave., Miami Beach, 305-514-7474, TheStrandMiami.com

This beachfront New American restaurant is one of the last components to debut in the Carillon Miami Wellness Resort’s two-year renovation.

Miami native Stephen Ullrich, who helmed celebrity chef Tom Colicchio’s now-shuttered Beachcraft in Miami Beach, is the executive chef.

“I had a blank slate to create a restaurant that was my own and use the wellness aspect as a complement to my cuisine, which is vegetable-forward, using very little fat and relying on great ingredients to make a dish shine,” he says. “I have tremendous support from our ownership to make this a destination in an area of North Beach that could use more dining options.”

He’s applying his focus on flavor, a Colicchio tenet, to poached egg with lobster and porcini ($21) and king salmon with cauliflower, cabbage and caviar ($32). His other favorites are polenta agnolotti with short rib ($25) and a not-to-miss trio of lamb preparations ($38).

Desserts ($12) include mango-cardamom semifreddo, while cocktails ($14) feature A Beet Up Mule with acai liqueur.

Three meals are served a day amid sand-colored, sophisticated surroundings with molecular-shaped chandeliers, a raw bar at an open kitchen and a stylish lounge. A wraparound terrace overlooks the ocean and pool.

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