Openings and Closings

Hyde Beach Kitchen + Cocktails Coming to Hallandale Beach

A bit of South Beach is coming to Hallandale Beach with the imminent opening of Hyde Beach Kitchen + Cocktails. More than a bar and restaurant, Hyde can best be described as a resort hotel that has no rooms to stay in. The multi-level entertainment complex, located at 111 S. Surf Road, is targeting an opening around late summer 2015.

The project is the sister of Hyde Beach, located poolside at the chic SLS South Beach Hotel and will bring similar cool party vibes to the relatively quiet city of Hallandale Beach. This new Hyde Beach also joins locations in Las Vegas and Hollywood's Sunset Strip. 

Hyde Beach is operated by the SBE Group, which also operates the SLS South Beach, home to the Bazaar by José Andrés. This new multi-function facility is part of a much larger partnership between SBE and The Related Group, whose South Florida projects include SLS Hotel & Residences Brickell, SLS Lux Hotel & Residences Brickell, Hyde Hotel & Residences Hollywood, Florida, and Hyde Hotel & Residences Midtown Miami.

Although at first it seems that Hallandale Beach might be an unlikely destination for a Vegas-style party spot, this new location is more of a day resort than a place to get crunk. The three-story adult playground has three different food and beverage spots, including the only drink service on the sands of Hallandale Beach, a spa, fitness center, and beach area with chair rentals. There's also a private members-only pool area on the top floor. 

Most importantly, Hyde Beach Kitchen + Cocktails has been given a rare license to serve alcoholic beverages directly on the portion of Hallandale Beach that belongs to them, making it one of the few places where guests can legally drink while on the sand.

The first floor of Hyde Beach will house the Ciel Spa, fitness center, and an open-air restaurant serving breakfast. That's where you can also pick up light fare packed in beach-friendly containers to take with you onto the sand. 

The second floor will house a cocktail lounge and restaurant serving new American cuisine, which provides indoor and outdoor seating, facing the water, and a raw bar offering everything from oysters and jumbo shrimp to whole lobster and live sea urchin. Menu items include steak frites ($16); Niman Ranch shortrib with pickled mustard seeds, roasted carrots, hazelnuts, and Yukon mash potato ($26); and an 8-ounce Prime burger with aged cheddar, lettuce, tomato, mustard onions, and dill pickles ($15). 

Cocktail offerings include the After Sunset Margarita ($13) made with Avion silver tequila, Chareau aloe vera liquor, freshly pressed lime juice, aloe vera honey, and muddled fresh cucumber; the Earl Grey Aviation ($14) with Bombay sapphire gin, freshly pressed lemon juice, orgeat almond syrup, maraschino liquor, and Earl Grey tincture; a hibiscus punch ($14) with Bacardi 8 year rum, freshly pressed lime juice, wild hibiscus syrup, Licor 43, orange flower water, muddled fresh strawberries, and a muddled lime wedge; a spiced ginger mojito ($13) with Bacardi silver, house made ginger syrup, freshly pressed lime juice, and soda water; and the Tequila Mockingbird ($14) with 
Casamigos blanco tequila, Cointreau, lime juice, bell pepper juice, muddled serrano pepper, and muddled cucumber.

The third floor, available to members only, will offer a pool, a third restaurant, and another cocktail bar. Membership will be open to locals, as well as visitors on a temporary basis.

The menus at all three restaurants are curated by chef Danny Elmaleh. Elmaleh is also the executive chef at Miami Beach's Cleo, which also has locations in Las Vegas and Hollywood, California. Elmaleh, who grew up in Israel and spent nearly two decades in Japan, trained at the Culinary Institute of America and has worked at Jean Moulin in Japan, Ristorante Giannino in Milan, and Melisse and Lemon Moon in Los Angeles. Elmaleh also worked alongside Katsuya Uechi before taking the reigns at Cleo, and now Hyde Beach.
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Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.
Contact: Laine Doss