It’s finally here! SBE’s highly anticipated new hot spot Hyde Beach Kitchen + Cocktails {111 South Surf Road, Hallandale Beach; 954.699.0901} has officially opened its doors. Set on the sand in this up-and-coming neighborhood just north of Miami, Hyde Beach Kitchen + Cocktails encompasses 10,000 square feet over three levels, including three full-service bars, private dining spaces and meeting rooms, a boutique retail store, a members-only rooftop area, and more. Its three distinct dining areas will be overseen by Chef Danny Elmaleh, the culinary mastermind behind many of SBE’s renowned restaurants, including the award-winning Cleo. Here, we talk with the experienced chef about his latest culinary venture.

1. Tell us a bit about your background. What made you decide you wanted to be a chef?
I’m originally from Israel. I moved to Japan when I was 9 and lived there for more than 20 years. Both my father and the original Iron Chef in Japan inspired my decision to go to the Culinary Institute of America (CIA) in New York.

2. How did you end up working with SBE? What drew you to the brand?
I joined SBE to help with the Katsuya brand seven years ago, and my role within the company has grown over the years. At the time, the innovative brand was reinventing the hospitality scene and that really drew me toward working with them.

3. What about Hyde Beach Kitchen + Cocktails made you want to be involved?
The fact that it is a ground-up property right on the beach; it’s a rare opportunity to work on a project in such a great location.

4. Tell us about the overall menu concept.
The concept is new American, featuring great seafood classics that one can expect at such a location as well as exciting small plates and twists on traditional dishes that will leave guests yearning for more.

5. How do the menus differ from floor to floor?
The first floor serves a great breakfast from our Skinny Phat menu from 7-11am, offering healthy options as well as decadent over-the-top menu items. From 11am-6pm, we have our beach shack offering for guests who are looking to have a meal on the beach or at the bar. These are great options for families and groups.

The second floor is definitely the culinary highlight of the property, offering the full experience. Here, we offer great raw bar and crudo options as well as fresh pastas and pizzas and an incredible view. All of our seafood and meats are grilled over charcoal in our Josper ovens. There are also lots of exciting small plates options.

The third floor is our exclusive members floor with a small menu to enjoy by the pool and bar.

6. What are your personal favorite items on the menu?
The Pumpkin Butter Rolls! They are brioche rolls baked with butter, brushed with butter, and served with a side of butter. Nothing goes better with seafood than butter, so these are a great pairing for our seafood platter, and the perfect way to start the meal. The twist offered by the pumpkin and spice makes them one-of-a-kind.

7. What do you hope will surprise visitors when they dine here?
I hope people can experience new flavors they haven’t ever had before.

8. Do you have a favorite cooking show on TV?
I love watching Japanese cooking programs.

9. What local chefs or celebrity chefs do you admire?
Michael Pirolo of Macchialina; he always has great food.

10. Do you have a favorite food or food guilty pleasure?
In-N-Out Burger!

By Sherri Balefsky | Miami Editor