EAST Miami is ushering in a new era of culinary excellence with the transformation of its signature restaurant Quinto, award-winning rooftop bar Sugar and intimate lounge Tea Room. These exciting changes include the introduction of vibrant new menus that celebrate dynamic flavors and innovative techniques, alongside the appointment of Chef Hector Beltran as Quinto’s new Chef de Cuisine. The team has also built an on-site Bar Lab where innovation comes to life in the form of mixology. With this evolution, EAST Miami continues to set the standard for exceptional dining experiences in the heart of Brickell.

“As we redefine our culinary landscape, we are committed to creating memorable experiences for our guests,” said Andres Garcia, general manager of EAST Miami. “With Chef Hector at the helm of Quinto and the reimagined offerings at Quinto, Sugar and Tea Room, we are excited to unveil a fresh take that showcases creativity, authenticity, and the spirit of Miami’s vibrant dining scene.”

 

Quinto: A New Chapter with Chef Hector Beltran

EAST Miami’s beloved Quinto welcomes a new era under the leadership of Chef Hector Beltran. A passionate culinary artist with two decades of experience, Chef Hector’s journey – from his grandmother’s kitchen in Arequipa to renowned establishments in Lima and Miami – has shaped his creative approach to South American cuisine. His expertise in blending tradition with modern techniques now drives Quinto’s new menu, which is built upon three key pillars: the diverse flavors of South America, the fire element from its signature parrilla, and homemade dishes that evoke deep emotion.

“Quinto’s new menu is a reflection of my culinary journey – deeply rooted in tradition yet infused with modern inspiration,” said Chef Beltran. “We’ve curated dishes that bring bold flavors to the forefront while celebrating the rich heritage of extensive South American cuisines. Above all, I want guests to feel the same warmth and passion that draws our team into the kitchen.”

This renewed culinary vision comes to life through vibrant flavors from across South America, with influences from Peru, Argentina, Brazil, and Uruguay, among others. Nearly every dish utilizes Quinto’s signature parrilla, which serves as the heart of the restaurant, infusing ingredients with the rich, smoky depth that defines South American cooking. Quinto is also deepening its connection to the region by sourcing fresh, high-quality ingredients from local and regional farms, including Tiny Farm and Sunshine Farm.

Highlights of Quinto’s refreshed offerings include Pulpo a la Parrilla, a perfectly grilled octopus dish paired with crispy potatoes, smoked mashed potato foam, and salsa verde; Gambas al Ajillo, featuring Jumbo Gulf Shrimp sautéed in garlic and olive oil, served with sweet potatoes; Ensalada de Tomate, a refreshing mix of heirloom tomatoes, roasted house crostini, and goat cheese, finished with a drizzle of herb oil; Pasta y Trufa, house-made pasta tossed with seasonal truffle, basil sauce, and aged Parmesan; and Hamachi Crudo, a vibrant dish of raw Hamachi dressed in passionfruit leche de tigre, hot sauce, and cancha crumble. For dessert, the Pavlova de Maracuyá offers a delicate balance of textures with crispy meringue, passionfruit curd, and whipped cream. The menu also showcases a variety of wood-fired grilled meats, such as the Tomahawk Steak, a 32-ounce prime cut served with crispy potatoes and a selection of house-made sauces.

In addition to the refreshed dinner menu, Quinto’s beloved Brunch de Barrio – known for its lively atmosphere and bold South American flavors – is now available on Saturdays as well as Sundays, inviting guests to indulge in an extended weekend experience.

 

At Quinto, fire is more than a cooking method – it’s a symbol of the passion and authenticity behind every dish. With a renewed focus on regional flavors, live-fire cooking, and dishes that tell a story, Quinto is ushering in a new chapter while staying true to its South American roots.

 

Sugar: Elevating Miami’s Favorite Rooftop

Perched atop EAST Miami on the 40th floor, Sugar remains one of the city’s most sought-after rooftop destinations. Now boasting an all-new mixology menu, the latest cocktail creations showcase a striking fusion of flavors, fresh ingredients, and innovative techniques, elevating the rooftop’s signature appeal.

Building on this commitment to craftsmanship, Sugar has also introduced a dedicated on-site Bar Lab – a creative space where the team experiments with new recipes, cutting-edge techniques like forced carbonation, sous-vide infusions and centrifuge which clarifies liquids by keeping it at low temperatures and spinning at high speeds. The Bar Lab is also equipped with advanced tools like a centrifuge machine, sou-vide cooker and Thermomix. This hands-on approach ensures that every pour reflects artistry and ingenuity.

Their dedication to experimentation comes to life in an exciting lineup of inventive drinks, including:

  • Can’t Stay Forever, crafted with coconut gin, pandan, guava and lemon. London Dry Gin is fat washed with coconut oil and fresh pandan. After sous-viding, it is frozen for eight hours and fine-strained through a coffee filter. Guava puree is turned into a guava syrup for a sweet touch.
  • All Falls Down in which Toki Japanese Whisky is cold-infused with ripe bananas, then strained through a coffee filter. A clarified banana syrup is made by blending bananas with water, then adding sugar and force carbonating with CO₂. The result is a tropical and nutty creation.
  • Rain or Shine, featuring a mix of soursop and matcha that creates a creamy and alluring texture for this shaken, margarita riff – also including tequila, aloe liqueur, and Bianco vermouth.
  • Zen Garden, made with cucumber mint botanical vodka, aloe liqueur, French vermouth, house-made tomatillo water, and prosecco.
  • Honor the SZN crafted with peach and orange blossom botanical vodka, chamomile, Fino sherry, seasonal stone fruits, and champagne.

Tea Room: Redefining A Hidden Escape

Step behind the hidden door and journey to Tea Room, a Hong Kong-inspired lounge where skyline views, live music, and innovative mixology set the stage for unforgettable nights. Known for its Asian-influenced cocktails and shared plates, Tea Room now unveils an all-new “From the Lab to the Glass” menu – an inspired selection showcasing the creativity and precision of the hotel’s new Bar Lab.

Pushing the boundaries of flavor, this experimental lineup features unexpected ingredients and combinations, including:

  • Hazy Days, a rich yet refreshing blend of toasted sesame and coconut mezcal, brightened with lemon, orange liqueur, and white crème de cacao.
  • All She Wants, where clarified lemon curd tequila blanco meets biscotti liqueur and curaçao for a silky, citrus-kissed indulgence.
  • After Midnight, a sophisticated and layered creation featuring raw cacao-washed bourbon, sweet vermouth, dry curaçao, orange-chocolate bitters, and orange cream citrate.
  • Such Great Heights, a vibrant fusion of Japanese whisky, omija berry, pineapple, and bell pepper cordial, finished with a CO₂ complex for an effervescent lift.

With these exciting transformations, EAST Miami reaffirms its commitment to delivering cutting-edge culinary experiences. Whether savoring South American dishes at Quinto or indulging in elevated cocktails at Sugar and Tea Room, guests are invited to discover a redefined vision of Miami’s dynamic food scene.

 

About EAST Miami

EAST Miami is Swire Hotels’ first venture into North America, following the openings of EAST in Hong Kong and Beijing. Created for unconventional travelers looking for a fun, stylish and relaxing place to stay, EAST Miami offers distinctive experiences and personalized service. EAST Miami offers 352 guest rooms, including eight suites and 89 one, two, and three-bedroom residence suites, fully equipped with kitchen and laundry. Guests can expect paperless check-in and check-out, floor to ceiling windows & balconies in every guest room, health and wellness offerings and an array of other happenings to make them feel totally at EAST. The hotel boasts its signature Latin American restaurant Quinto with a poolside bar & outdoor terrace, Hong Kong-inspired lounge Tea Room, lobby café & bar Domain and a rooftop destination bar Sugar. It also has 20,000 square-feet of meeting and banquet rooms with bay and city views, a large outdoor pool deck, which can be used for private events and BEAST, a 24-hour fitness centre. The hotel is centrally located within a 15-minute drive from the Miami International Airport, situated within Brickell City Centre – in close proximity to popular districts such as Wynwood, the Design District and South Beach.