Open since June 2009, Bancroft SupperClub brings glamour, entertainment and fine dining to South Beach in one elegant, dramatic venue. Located at 1501 Collins Avenue in the beautifully renovated Art Deco space, formerly the home of the Bancroft Hotel, the chic bôite – which styles itself a modern day culinary nightclub – stands out from the pack of wannabe South Beach hot spots by virtue of world class organic American cuisine, courtesy of acclaimed chef, Tim Andriola. The talented young chef, whose namesake Timo has been a South Florida mainstay since opening to rave reviews in 2003, has created a dazzling new dining concept for Bancroft SupperClub, with a simple yet sophisticated new slate of startlingly fresh and delicious dishes.
“I was excited at the opportunity to develop a menu comprised of the finest in natural and organic foods,” explains Andriola. “I’m sourcing everything from organic produce to artisanal cheeses to sustainable fish – working with local farmers whenever possible. My job is to create a culinary destination; the rest of the team, led by night life innovators Dimitri Fragoulias and Sergio Quinonez will handle the after 11:30 p.m. experience. “
Indeed, once dinner is over, guests enjoy lounging in cozy banquettes for conversation, imbibing and celeb spotting as the SupperClub’s lively bar serves up innovative cocktails while ceiling mounted plasma screen televisions broadcast music videos and fashion show footage. Luxurious interior design throughout, a state-of-the-art sound system and 20-foot runway, suitable for fashion shows or elevated dancing, runs right through the middle of the 100-seat dining room, making the restaurant/lounge/night club one of the year’s most enticing destinations for dining, dishing and dancing. In the works is an entertainment schedule sure to knock the city’s socks off, with plans to feature everything from exciting live music and fashion shows, to a variety of dancers and the world’s hottest DJs.
Understandably, the Bancroft experience can easily extend from dusk until dawn. However, dinner is the natural starting point for an evening of revelry and Andriola’s menu sets the stage. A wide array of organic and natural appetizers ($12-$19) showcase both local bounty and seasonal flavors from across the globe. Choices include mouthwatering salt & vinegar potato chip crusted diver scallops – two sweet, salty, tender and crispy morsels, served over cannellini beans and herb bouillon; decadent flash broiled burrata cheese with Matt’s cherry tomatoes and toast points; spicy octopus simmered in a buttery and herby broth with aji Amarillo, Peruvian corn and gigante beans; a tropical blend of Turks and Caicos conch and scallops in coconut, lime and avocado; melt-in-your-mouth Kobe beef carpaccio with organically grown arugula; and Paradise Farms squash blossoms, stuffed with ricotta cheese and deep fried for a warm, oozing center, which is perfectly balanced by sweet yellow tomatoes.
Entrees ($25-$49) reflect the chef’s love affair with the sea, complemented by wonderful cuts of meat and poultry. Many of the dishes, sure to become signature selections, include a rich and decadent butter poached Maine lobster with sweet potato gnocchi, English peas and vanilla; an earthy crispy red skin snapper with tomato confit, zucchini and sea salt baked fingerling potatoes; the innovative Bell and Evan’s chicken breast Bancroft
“Wellington” with wild mushroom ragout and truffle-foie gras sauce; and an irresistibly buttery Wagyu beef tenderloin nestled amid fava beans, roasted onions, mushrooms and truffled pecorino.
A Chef’s Tasting Menu ($95 with paired wine) is a four-course journey through some of Andriola’s favorite flavors. It begins with a warm Maine lobster salad with fresh hearts of palm and American caviar, served with a generous pour of Veuve Clicquot Yellow Label; and continues to an even more decadent LaBelle Farms seared foie gras with braised duck confit and creamy polenta, chased with 2005 Rutherfod Hill Merlot. The meal continues with a pistachio and goat cheese crusted Summit Valley rack of lamb with charcoaled asparagus and fingerling potatoes, accompanied by a glass of 2005 Robert Mondavi Cabernet Sauvignon and finishes with a delicate passion fruit soufflé with Tahitian vanilla and rum, with a glass of Eldorado Noir 2007 Ferrari Carano Black Muscat.
Other desserts ($10) provide the perfect transition from dinner to the evening beyond, and include tempting confections such as cappuccino crème brulee, a pineapple upside down cake; an addictive molten chocolate cake and fresh granitas ($6) in watermelon, green apple and espresso.
The elegant 6,000 square foot space has been beautifully restored to showcase its landmark Art Deco design, from the original terrazzo floors to streamline moderne banquet seating and beautiful colored glass lighting fixtures. The dining room comfortably seats 100 indoors with outdoor seating for an additional 35, as well as lounge style seating with cocktail and coffee tables in the separate bar/lounge for another 35 to 40; a second level with multiple bars is slated to open later this year. A state of the art sound system is perfect for showcasing the hottest musical acts and world-renowned DJs, while dramatic lighting, the runway/stage and dancing perches located throughout make Bancroft a great location for trendy fashion shows and other special events.
The Bancroft SupperClub is located at 1501 Collins Avenue on Miami Beach and is open for dinner Thursday through Saturday from 8:00 p.m. to 11:30 p.m. with bar and lounge service until 5:00 a.m. Reservations are suggested at 305-630-8545. $10 valet is available to dinner guests; $15 valet after 11:00 p.m.
