MIAMI – Get ready to step back in time to the world of Delilah Miami in Brickell.
This decadent 1920s modern supper club, now in its third location, first captivated diners in Los Angeles before expanding to Las Vegas.
Delilah has a very strict “no photo” policy for all diners inside. This sense of secrecy attracts a celebrity clientele, as shown through the art depicting famous faces decorating their dining room.
CBS News Miami’s Lisa Petrillo asked executive chef Daniel Roy why they have such strict regulations when it comes to taking pictures.
“I think we’re enjoying the delight that we’re bringing and I think it’s a precedent for us. And in return, I think it’s just one of those that you have to come and revel,” Roy said.
Delilah offers modern luxury with a nod to the past and offers a diversity of artistic cocktails, fine dining and music in the evenings.
Recently, they have expanded to include waterfront restaurants. On Wednesday nights, Delilah transforms into Coco Loco, a nightly feast of food and drinks with a lively live band through Copacabana.
“I mean, it’s incredible. It’s only been a few weeks and it’s already very exciting,” says the executive chef.
“Bringing a little bit of the flavors of Miami!” Petrillo says.
As for the food, it’s a wide variety of fun and complicated cuisine.
Wagyu carpaccio is topped with crispy pickled shallots, black truffle, and a creamy homemade aioli sauce.
“The fat content is good, then the pickled shallots, the acid cuts the fats. So, to me, it’s a smart balance,” Roy said.
“It’s unctuous. It’s the best mild appetizer, but it’s also rich, and this truffle is delicious but not heavy,” Petrillo said.
Fresh Crab Salad with Lemon Parmesan Vinaigrette is made only in Miami. The chef used a special ultraviolet light that selects the peels so that diners don’t find any in their salad.
Next, let’s move on to a Delilah staple: its world-famous offerings.
“It’s a tender bird that melts in its mouth. That’s what you get elsewhere. The dough is just fresh, tender and crispy,” Petrillo said.
Next up is the 16-ounce New York wagyu tenderloin steak, served with scallions.
“Sorry for hitting you. I’m excited because it’s amazing,” Petrillo said.
“There’s a salty pan crunch on the outside that gives it that texture and juices and the best cooking on the inside,” he added.
And finally, Kendall’s Slutty Brownie, named after himself, this Kendall. It’s cookie dough, Oreo cookies, a brownie, and vanilla ice cream.
“I mean, you can’t go through with a dirty brownie. Especially like that,” Petrillo said.
“Kendall, it’s smart to have that call because it’s delicious. Winner,” Petrillo concluded.
Delilah Miami is open six days a week for dinner from 6 p. m. M. A 3 a. m.
For information: www. delilahrestaurants. com