If you dropped by 40 Island Avenue in Miami Beach some 50 years ago, the image would be pleasantly familiar: vacationers emerging from trendy Studebakers and Hudson Hornets, children eyeing the splash-worthy bayside swimming pool, women elegantly done up in high heels and Jackie O dresses, martinis in hand. The patina of age would only slightly obscure what we know of today as The Standard Spa, Miami Beach, a world-class spa and resort destination in Miami Beach.
That’s because, for the last 50 years, the property has aged with remarkable grace, poise, and relevance.
In the 1950s, the scenic site began life as The Monterrey Resort Motel—a setting worthy of vista-painted postcards and the envy of travelers across the globe. It remained a motel destination for a dozen years, until revered Miami architect Norman Giller introduced a spa to the property in classic MiMo style in 1963. In 1980, the property was bought out and converted to a nursing home—which remained until visionary André Balazs discovered the site in the early 2000s.
What followed was a heartfelt renovation of the property designed to restore it to its former glory, while bringing it full force into the 21st century. Balazs, a passionate collector of midcentury furniture, saw huge potential in the property—not as a hotel with a spa, but as a spa with a hotel. And beyond the rudiments of luxury accommodations, Balazs envisioned it as a beautiful, enduring showcase of the midcentury modern aesthetic that gave it rise. To that end, he curated individual design pieces from Denmark to round out the renovated property, gilding an already dynamic setting.
When The Standard opened its doors to an eager public in 2005, it was a true revelation; Balazs had managed to honor the property’s storied history while ensuring modern conveniences were never an afterthought. And as any spa and hotel property crafted with love and purpose, The Standard was built with a complete experience in mind. To wit, the soon-christened Lido Lounge brought the services of spa and hotel together—a space as much an exhibit of 1950s design as it was a convergence of luxury, relaxation, community, and fine dining.
The culinary program at The Standard has always been one inspired by healthy living—a creative catalogue of Mediterranean flavors that mirror what one would find on the azure coasts of southern Europe. But this, too, has evolved in the 10-plus years since The Standard opened.
As one might imagine, the original Lido Lounge favorites were a seamless blend of seafood-forward dishes and Italian-French flavors. The perennial classic Branzino still holds sway on the menu, while reimagined comfort foods like Lasagna—layered with squash, cashew nut cheese, and veggie sausage—bridge healthful dining and classic comforts. These dishes, while clearly an evolution of the old staples, have become the property’s new standards.
And yet, more evolution was in store. Eager to leverage an inimitable outdoor space adjacent to the pool and the bay, the kitchen soon saw increasing interest in alfresco dining. Balazs and his team—ever in tune with guest interest and shifting trends—adapted. Shortly after 2010, the hotel installed a grill outdoors to accommodate weekend barbecues. This became so popular that Balazs had an entire kitchen built to serve the growing bayside revelers. Little surprise, then, that the dining focus shifted entirely to the then-crowned Bayside Grill, complete with a canopy to guard against capricious shifts in weather.
Indoors, the Lido Lounge continues to serve as a private event space, or—on busier evenings—an extension of the Bayside Grill. And with the shift in venue has come a shift in menu. Chef Oscar Rubin, in collaboration with a devoted kitchen team, has introduced new menu items that carry the Mediterranean “sun-kissed” ethos to the next level. “Lite” bites, like the Burratina with spring pea crème and Ouzo-Cured Salmon, dock alongside farm-fresh features à la Heirloom Tomato Salad with kefir yogurt, Zucchini Blossom Pasta, and sea-focused entrées best showcased in the Caribbean Lobster Tail and Pan-Seared Mahi Mahi. These transitions evince a strong organic foundation, and a near-obsession with locally sourced, seasonal ingredients.
Naturally, a thoughtfully assembled global wine list—featuring a healthy selection of biodynamic wines—brings the health-and-leisure ethos full circle. But while The Standard and its nested concepts have grown with elegance, it ensures that well-being extends beyond the reaches of spa treatments, luxury accommodations, environmentally conscious winemaking, and world-class meals. In fact, the staff affirms the property is about far more than that—it’s about a global responsibility that ensures liberty, equality, and freedom for everyone.
Ambitious for a spa/hotel property? Perhaps. But The Standard is making good on its commitment, articulated earlier this year in the brand’s revised mission statement. And to start, they are honing in on what they have done so well since day one: crafting an unparalleled dining experience.
Launched in July, The Standard will host the Chefs Stand Up series, headlined by notable female chefs. These pop-up dinners will not only showcase exemplary culinary talent, but will benefit charities across Miami and the nation whose mission is consonant with the values of freedom and equality. There will be more such dinners and pop-ups to come, but for The Standard, it is important that the long-revered destination becomes the standard-bearer for business leaders who understand the need to be civically engaged.
At the end of the day, this is really what The Standard is about. Yes, their dedication to service is unmatched; yes, their aesthetic is both keenly crafted and historically on point; and yes, you’d be hard-pressed to find a better spa, hotel, or dining experience in Florida. But while new standards are set on property daily in dining and hospitality, so, too, are new commitments made—to a better Miami, a better nation, and a better world.
Let that be The Standard that gracefully lives on until the next midcentury.
Chefs Stand Up
Launched in July 2017, this dining series allows patrons to experience eminent talent while offering support to non-profits working to end inequality and deprivation all over the world. Tickets are $95 and include drinks, tax, and gratuity. All of the proceeds go to a charity of the chef’s choice. For more information, and to purchase tickets, visit standardhotels.com/miami-beach. [Readers: The Standard is offering DiningOut readers a special discount to the series with the code DININGOUT!] August 23—Sara Kramer and Sarah Hymanson (Food & Wine Best New Chef 2017), Kismet (LA) Benefitting Charity: Planned Parenthood September 21—Angela Dimayuga (James Beard Rising Star Chef Nominee 2016), Mission Chinese Food (NY) Benefitting Charity: National Asian Pacific American Women’s Forum
Happy dining!
By Jeffrey Steen | Managing Editor