The Gates Hotel South Beach has named OLA restaurant to lead food and beverage operations at its mid-century modern property located at 2360 Collins Ave, in the burgeoning Mid-Beach neighborhood. Ola will manage breakfast, lunch and dinner service at the hotel’s on-site restaurant, menus at the pool bar and plunge deck, room service and on-site catering.
OLA is a long celebrated Miami culinary brand,
originally conceived by Chef Douglas Rodriguez. Restaurateur Brian Lieberman is leading Ola’s F&B operations at The Gates Hotel South Beach, where menus will showcase Pan Latin, Spanish and Caribbean flavors.
The new Ola restaurant – open seven days per week – has 2,500-square-feet of indoor and outdoor space set amongst mid-century modern decor, neon art and photography overlooking Miami Beach’s Collins Avenue with waterfront breezes from the ocean and Lake Pancoast.
“The secret to our success with the Ola brand over all these years is our commitment to exceeding guests’ culinary expectations with diverse menus featuring a Pan Latin twist that pay homage to fresh, local ingredients,” said owner Brian Lieberman. “In addition, we source only the freshest proteins including snapper, mahi mahi and tuna straight from the Bahamas as well as the best wild cod and hamachi, which we have flown in daily from Hawaii.”
Ola’s menu will be curated by Executive Chef Carlos Castro. Breakfast is a choice of buffet or a la carte options, including an Agaveros Omelet, made with eggs, queso fresco, lime crema and pico de gallo, a Breakfast Quesadilla, which combines eggs, bacon, potatoes, sauteed peppers and onions and is topped with a three cheese blend with a choice fresh salsa and guacamole.
For lunch, menu highlights include the Corvina Cevich, a seamless combination of lime juice, cilantro, red onion, limo peppers and Peruvian Crispy Corn, and Ahi Tuna Nachos, made with avocado, baby arugula, sesame seeds, jalapeno and soy sauce.
Lunch-goers can also opt into the restaurant’s three-course prix-fixe menu ($35), which includes a choice of a starter, a main dish and dessert with options such as Fire & Ice Ceviche, Skirt Steak and a Mini Chocolate Cigar.
With a selection of freshly made ceviches and flavorful main course plates, dinner highlights include the Hamachi Nikkei with yuzu, thai basil, togarashi, cilantro, sweet soy glaze, crushed seaweed and sesame seeds, and Sugar Cane Tuna, featuring adobo rubbed and seared tuna with malanga goat cheese fondue, spinach and shrimp escabeche.
Ola’s cocktail program showcases artisanal cocktails crafted by an expert mixologist and a featured wine pairing menu curated by Sommelier Albert O’Mahen. Highlights include the Biscayne Boulevardier made with Eagle Rare bourbon, Cocchi vermouth and campari, and the Cojito, a revitalizing take on the classic mojito made with coconut rum, lime, mint and sugar.
In addition, visitors and groups can further hone their cooking skills and make their favorite OLA ceviche and aperitif when they sign up for a Ceviche & Mojito Making 101 class. The chef-led, hands-on experience starts with a detailed lesson on how to make a flavorful ceviche, followed by learning how to master the mojito with Ola’s resident mixologist.
Photos: The Dana Agency