Chef Mark Zeitouni | Lido Restaurant at the Standard Hotel
Andre Balzs’ holistic hipster spa-hotel The Standard in Miami Beach is home to the Lido restaurant, which mixes Scandinavian design elements with healthy cuisine. Chef Mark Zeitouni presides over the eclectic Mediterranean menu featuring organic ingredients with dishes like ouzo steamed mussels and thyme-crusted swordfish nicoise. Having worked with fellow toque Michelle Bernstein at Azul at the Mandarin Oriental, and frequently partnering with Miami chefs for the organic dinners on Paradise Farms, Zeitouni is helping to elevate Miami’s dining scene, one olive-oil-and-sea-salt-seasoned dish at a time.
How would you describe the cuisine at the Lido Restaurant?
We serve cuisine associated with south of France, it’s very Mediterranean. We cater to a modern spa culture, a lot of our hotel guests are on various diets or are vegan, gluten-free. There’s no butter or cream in our dishes, it’s vegetarian-friendly and we offer a large grill section where guests can order a fresh piece of fish or steak and we’ll grill it to order.
What if diners are looking for a gluttonous splurge?
We try not to tell people what to eat, so if someone wants French fries, we have French fries.
How do you incorporate organic or locally-sourced produce?
We look at it in a broader sense, so an ingredient might not be certified organic but it comes from Florida. We’re not a luxury hotel so we try to stay price-sensitive. It’s not as easy as you think to acquire high-quality organic goods. We get local fish and seafood and sustainable-farmed seafood from around the country. I get my ice cream from Soli Ice Cream, an organic place in South Miami.
Your approach is akin to Michael Schwartz’s of Michael’s Genuine Food and Drink.
Michael and I have a similar philosophy when it comes to food. It’s all about simple ingredients, not too much on the plate, unfussy presentation. We understand the people in this community and what they are looking for. There are very few places where you can eat a meal that’s not covered in heavy sauce, where you can feel light and refreshed after a meal.
You’re part of a new breed of Miami chefs.
All the chefs who participate in Dinner in Paradise [on organic Paradise Farms in Homestead] – we all feel strongly about serving good food. For me personally, I’m sensitive to food and it’s hard to find a casual fine dining establishment where you can find a healthy meal. I’m an avid cyclist and people are always surprised to see a skinny chef, but my feeling is, you know what’s going in this food, you want to make sure it’s good for you.
Do you think this is the new direction for fine dining in Miami?
It’s hard for Miami to sustain an experimental high-end tasting restaurant like La Broche or Karu and Y. You need to be able to take family from out of town to a place and make sure there’s something they can eat.
What’s it like working at one of the most stylish hotels in Miami?
This hotel is a perfect fit for me since I’m an avid collector of mid-century furniture. I’ve got a Herman Miller bubble lamp, an Arco lamp, and Platner table bases. In terms of design, I think it’s fun when you mix it up and it’s not 100% collectible pieces, it gives it a 21st-century feeling.
What are some of your favorite places to eat in the city?
For a Chinatown-style meal I go to Lung Gong by FIU west. I also like King Palace in North Miami Beach for barbecue. And I love Tony Chan’s Water Club in downtown for duck service, they do it in three parts, they’ll slice it and then take it back and make a soup with the bones, and then make a stir fry.
Lido Restaurant at the Standard Hotel is at 40 Island Avenue, South Beach. 305.673.1717
www.standardhotels.com/miami
Leave a Comment