LEVEL 25 at the Conrad Miami Hotel
Level 25, the much-anticipated new dining and entertaining destination at the Conrad Miami Hotel has just re-opened debuting a new space and new menu concepts. The restaurant encompasses the entire 25th floor of this downtown luxury hotel and boasts one of the city’s most dramatic backdrops for dining and cocktails. Level 25 offers a contemporary new bar/lounge, The Bar, the hotel’s signature restaurant Atrio, an intimate new wine tasting room, The Wine Attic, and The Room, which is a private dining/event space overlooking Biscayne Bay.
Executive chef Michael Gilligan, oversees the menus for the hotel’s award-winning signature restaurant, Atrio, that offers creative cocktails and Spanish pintxos, or small plates. The Bar features a 30-foot frosted glass bar, leather stools, banquette booths, and high backed love seats reminiscent of cabanas.
Level 25’s pintxos menu takes its inspiration from time Gilligan spent in Barcelona, where the custom of partaking in early evening snacks and cocktails as a way to wind down, became a strong culinary influence on the chef. Equivalent to what we think of as tapas, the menu is divided into cold and warm pintxos - with cold plates ($8- $16), including sea scallop tiradito, cod fish esquexiada and saffron sauteed Spanish artichokes.
Cold plates are prepared in front of you by the bar chef, just as they do in Spain, while hot dishes ($10-$16) such as duck confit cazuelita, spicy stuffed piquillo peppers and foie gras and goat cheese empanadas are executed in the restaurant kitchen.
The pintxos as well as the raw bar at Level 25 are complemented by specialty cocktails ($12) such as the Brickelltini, the classic Gibson and the black martini (made with Blavad black vodka) as well as more than 40 wines by the glass ($8-$38, and the Conrad’s unique personalized cocktail program, where guests are invited to choose from a list of ingredients to create their own “signature Conraditini.”
For a private experience, The Wine Attic has transformed one of the restaurant’s private dining rooms into a tasting room with endless possibilities for oenophiles.
Gilligan’s menu for Atrio presents a host of international flavors against a backdrop of Level 25’s stunning vistas. The dinner menu offers a slate of new dishes as well as some of the classic dishes that have made him one of South Florida’s most celebrated young chefs and the restaurant a Florida Trend Golden Spoon Award winner.
Among the new entrees ($28-$42), are pan seared day boat sea scallops with a sauteed morcilla slice, couscous tabouleh and a chili-garlic yuzu sauce, lavender dusted rack of lamb accompanied by honey and tamarind mashed potatoes, and a lean but juicy pan seared citrus salted ostrich loin with roasted pepper sofrito and sweet potato brulee.
Other selections that have put Gilligan on South Florida’s culinary radar including his rum and black pepper glazed filet mignon, oven roasted Chilean sea bass and his renowned baked crab cakes are still on the menu; much to the delight of Atrio devotees.
Atrio at Level 25
Conrad Miami Hotel
1395 Brickell Avenue
Valet parking is available
Reservations: 305.503.6529
Leave a Comment