The Real Deal Miami

Quinto La Huella opening May 23 at Brickell City Centre’s EAST, Miami

9,700 sf South American restaurant will have 359 seats with a large outdoor terrace

May 05, 2016 04:30PM
By Ina Cordle

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Rendering of Quinto La Huella

The long awaited Quinto La Huella, the first U.S. outpost of the famed Uruguayan beachfront eatery Parador La Huella, is set to open May 23 at the new EAST, Miami.

The 9,700-square-foot South American eatery is geared to be the signature restaurant for EAST, Miami at 788 Brickell Plaza at Brickell City Centre. The 359-seat restaurant will be on the fifth (quinto) floor of the hotel, and will feature interior space, a large outdoor terrace and a private dining room.

Martín Pittaluga, a co-owner of both Quinto La Huella and Parador La Huella, told The Real Deal last fall that Brian Williams, managing director of Swire Hotels, had visited Pittaluga and his partners’ restaurant in Uruguay, which led to his invitation to open in Miami.


Martín Pittaluga

“EAST’s idea was to bring a Latin American restaurant to Miami because of the large Latin population,” Pittaluga told TRD.

The Uruguyan restaurant owners  — Pittaluga, Gustavo Barbero, and Guzmán Artagaveytia  — had been approached in the past to open restaurants in Brazil, Spain and the Hamptons, and had turned the offers down, Pittaluga said. They never had plans or interest in expanding Parador La Huella. But after visiting Miami, Pittaluga said he discovered “a sophisticated city” with a growing restaurant scene.

His idea for Quinto La Huella is to blend food, drinks, atmosphere and music. “We’re bringing our energy, our style and our way to do things to this fifth floor,” Pittaluga told TRD. Ambiance is key, with the design by Los Angeles-based Studio Collective.

At Quinto La Huella, the executive kitchen staff will be helmed by Nano Crespo, executive chef; Alejandro Morales, executive chef of Parador La Huella; and Florencia Courreges, executive pastry chef of Parador La Huella. Crespo most recently oversaw the openings of Soho House’s West Hollywood, Toronto, and Chicago locations, where he was responsible for culinary operations and concept development, according to a release.

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Rendering of Quinto La Huella’s terrace

Quinto La Huella will feature a parrilla at the center of its kitchen, wood fire ovens fueled with local red and white oak, and a sushi counter highlighting Florida’s coastline.

Parilla dishes will range from Entrecot (ribeye) to Arroz Negro (squid ink & shrimp rice) and Mollejas (sweetbreads). Additional dishes will include Filetes de Merluza a la Plancha, a grilled filet of hake; Langostinos al Horno, oven-roasted shrimp with curried potatoes and spinach; Verduras Asadas, vegetables grilled over open flame; and Crudo Siciliano, a fresh fish tartare with capers and fresh herbs, according to the release. Among Courreges’ desserts: Volcán de Dulce de Leche, a warm cake that oozes with dulce de leche when cracked open.

EAST, Miami will be Swire Hotels’ first hotel in North America, following the openings of EAST in Hong Kong and Beijing. The hotel will have 352 guest rooms, including eight suites and 89 one, two and three-bedroom residence suits with kitchen and laundry facilities.

According to its website, reservations are being accepted beginning on May 31.

When completed, Brickell City Centre, Swire’s $1.05 billion, 5.4 million square foot mixed‐use development, will include a shopping center, two residential towers Rise and Reach, and two mid-rise office towers, in addition to EAST, Miami. The first office tower has already opened, as has Reach. The shopping center is scheduled to open by the end of the year.