The Confidante Hotel on Miami Beach has a vibe that is part “old Miami” and part “hip hangout”. The classic Collins Ave Crown Hotel was built in the 1940’s and much of that retro- charm remains today, but add two gorgeous pools, a fun poolside bar and lounge area and Chef Richard Hales excellent restaurant, Bird and Bone and you have a spot that attracts a crowd, both local and visitors that appreciate Miami Beach and all it has to offer.

Newly named Food and Beverage manager, Michael Scott, has joined the Confidante team and with Chef Hales has created The Confidante Dinner Club, a monthly series of luxury spirits paired with Chef Hales creative cooking. The next Dinner Club features Jim Beam Kentucky Bourbon Whiskey on Wednesday November 28th with tickets here. Here is recap from last month’s dinner featuring Tequila Revolucion to get you in the mood for retro-cocktails and delicious food..

It was a lovely Friday night late October when the inaugural Confidante Dinner Club, featuring luxury brand, Tequila Revolucion was held in the tile roofed stucco 1930’s House. The evening started on the patio where we sipped retro-themed cocktails like Hola Margarita! featuring Cristalino Tequila, simple syrup and a spiced rim and a Traditional Paloma of Anejo Tequila, grapefruit, fresh lime juice and sugar.

Passed hors d’oeuvres included fried okra skewers in a spicy dipping sauce, and a warm squash and pumpkin soup.

Once inside, we were seated in the cozy main room of the 1930’s house. A long wood table was candlelit with bottles of Tequila Revolucion as decorative accents. Adrian Sosa, the USA Sales Manager, greeted us and explained the flights of tequila before us. The pairing began with Anejo Tequila- an 18-month aged tequila with notes of caramel, butterscotch, honey and tobacco which was paired with Chef Hales delicious and decadent grilled Maine Lobster tail with tequila honey butter and Mac & Cheese.

The Second Course of a tender Beef Short Rib in a pomegranate BBQ sauce over creamy Sea Island grits was paired with the more robust, Extra Anejo- 36 month aged with a smokier flavor.

The final course, was a special seasonal Pumpkin Bread Pudding, topped with hot spiced cream cheese sauce. And the tequila pairing included the newest addition to the Tequila Revolucion line, a clear, velvety, sweet agave Cristalino Tequila.

As Chef Hales returned to introduce his chef team and front of the house staff, we were given a box of specially created Confidante Exquisito Chocolates and strolled outside to be met by a just past full moon and a hand rolled cigar station.

Don’t miss the next Confidante Dinner Club planned for Wednesday November 28th with special cocktails and food pairing with Jim Beam Kentucky Straight Bourbon Whiskey. Beam Suntory’s Luxury Specialist, Katia Nahat, will share the stage with Chef Richard Hales starting with a special Maker’s Mark Sniffer Wax Dripping demonstration and passed hors d’oeuvres. A three course menu specially curated dinner will follow. Tickets for this intimate dinner are $100 and available on Eventbrite link.

Follow The Confidante on Facebook for more details or call to reserve your spot.

The Confidante

4041 Collins Ave.

Miami Beach, FL 33140

305 424 1234