Many of us were surprised and disappointed when Chef Michael Schwartz closed his restaurant in the now vacant Raleigh Hotel in 2015.

He may have left Miami Beach, but went on to expand his restaurant presence opening F’ilia in the SLS Brickell, Amara in Edgewater and expanding his pizza empire with Harry’s Pizza in Cleveland. Now with nine concepts, the 2010 James Beard Award Winner returns to Miami Beach at The Traymore in the 1930’s Art Deco classic boutique hotel, COMO by Metropolitan.

COMO Hotels is an upscale Singapore based hotel chain with locations all over the world and owned by Christine Ong and her husband Ong Beng Seng. It is quietly rumored that the hit film, “Crazy Rich Asians” may have been inspired by their hotels and real estate holdings. But nonetheless, COMO hotels feature a commitment to Wellness, Shambala Spa treatments and a relaxed and intimate setting. And top-notch restaurants that stand alone as among the best in any given location. For example, the Bangkok COMO features Nahm, 28 in the Top 50 World’s Best Restaurants.

The Miami Beach COMO location is easy to miss along the five-block row of older Mid Beach condos. A couple doors North of the 1 Hotel, it offers the privacy and peace that is so hard to find these days in hotels along Miami Beach and is a welcome oasis.

The Traymore is the beautiful signature restaurant and attention has been paid to restoring the terrazzo floors, recessed lighting, and immense fluted columns. It is just the kind of place that would appeal to Chef Schwartz, a long time Miami Beach resident respectful of the Art Deco restorations.

As invited guests, we joined Michael and The Traymore Food & Beverage team for a tasting of his new menu. Chef Schwartz, never one to shy away from working creatively with unique flavors, has created a menu that matches the Singapore and Southeast Asian vibe at COMO by Metropolitan. Kimchi, Lemongrass, Japanese Chili Toragashi, and Indonesian Green Sambal are ingredients that appear in many dishes.

The menu is not your typical “hotel” menu and like other COMO hotels, the hope is that The Traymore will attract its own set of loyal diners looking to enjoy Chef Schwartz’s cuisine and is not necessarily only for the hotel guests.

Our evening begin with from the Raw Bar section a Royal Red Shrimp Sashimi in coconut milk with crunchy puffed rice topping. Very fresh and light it was a nice starter. Other starters include a Crab Summer Roll and Tuna Tartare.

The Market Table section includes items like Kimchi, Radishes, Smashed Cucumber with toragashi and nori, and Baby Beets with sprouts.

Under Appetizers, we especially enjoyed the Pan-fried Pork and Kimchi Dumplings with a papaya mustard and the Lobster Stuffed Zucchini Blossoms. The thinly sliced Beef Carpaccio was dressed in a light burnt lime vinaigrette and topped with hearts of palm rounds and peanuts.

Main Entrees included a Grilled Spice-Crusted Chicken with bok choy, and kumquat-lemongrass dressing, and a crispy Korean Style Pork with, bean sprouts, peanuts, and bib lettuce meant to wrap it all up in. The Wok-Charred Salmon was with sprouts, pumpkin seeds, soy vinaigrette.

For more classic options, there is also a Grass Fed Beef Double Burger ,a Grilled Rib eye, and a Whole Snapper, but all come with that Asian twist of toragashi, ginger broth or Indonesian green sambal.

The full bar is a popular spot, where Happy Hour includes $2 Oysters, Toragashi fries and Korean House Jerky. Specially priced Beer and Wine and $7 cocktails are also available.

The Traymore at COMO by Metropolitan

2445 Collins Avenue,

Miami Beach FL 33140

305 695 3600