Led by Chef Jarrod Huth and Chef de Cuisine Derek Carressi, the Miami Beach restaurant sharpens its focus on handmade pastas, wood-fired cooking, and hyper-seasonal ingredients.
The Drexel, the beloved Miami Beach restaurant located within The Esmé Hotel on Española Way, is entering a new chapter – one defined by a refined culinary identity, a renewed focus on craft, and a clear sense of where the restaurant is headed.
Culinary leadership for the new chapter is shaped by Chef Jarrod Huth, COO of Culinary at Think Hospitality, who oversaw the development of The Drexel’s new menu and kitchen program. Working closely alongside him is Chef Derek Carressi, The Drexel’s Chef de Cuisine and day-to-day culinary lead, who brings the vision to life nightly through a hands-on approach grounded in Italian technique. Together, the chefs developed a menu inspired by Italy’s coastal regions – simple, expressive, and rooted in respect for ingredients.
The evolution of this neighborhood favorite marks a shift from Mediterranean influences to a hyper seasonal Coastal Italian–inspired menu, emphasizing handmade pastas, wood-fired preparations, and ingredient-driven plates guided by simplicity and restraint. By working closely with farmers, fishermen, and purveyors, the kitchen shapes each dish with intention, allowing quality sourcing and technique to speak for themselves. Their shared philosophy is straightforward: let the ingredients write the menu.
Located on the corner of Española Way and Drexel Avenue, The Drexel was originally conceived by the creative team behind Mandolin Aegean Bistro as a place “for locals, by locals,” set within a historic 1920s village. As part of The Esmé Hotel, the restaurant has always played a central role in the rhythm of the property – serving as both a neighborhood gathering place and a destination for hotel guests.
“As South Beach and Española Way continue to evolve, with Esmé serving as an anchor for the street, it felt like the right moment to sharpen The Drexel’s culinary identity,” said Hunter Gellin, President of Think Hospitality. “Chef Jarrod’s experience and skill position The Drexel to play a meaningful role within the area’s intentional tenant mix – a place that thoughtfully serves both the local community and Esmé’s guests. In this way, The Drexel becomes an essential piece of the carefully curated hospitality ecosystem taking shape along Española Way.”
Chef Huth’s background includes formative experience in some of the world’s most exacting kitchens, including The French Laundry and Per Se, where he developed the discipline and precision that inform his work today. That foundation, paired with Carressi’s daily leadership and Italian-forward execution, ensures the menu is both refined and alive – evolving with the seasons rather than fixed in place.
The beverage program, led by Beverage Director Alejandro Chavarria, complements the kitchen with a curated wine selection and cocktails designed to enhance both aperitivo hour and dinner service. The restaurant’s daily “Sunset & Sip” happy hour (5–7 PM) continues to anchor The Drexel as a natural gathering place along Española Way.
With its refreshed culinary direction and thoughtful design evolution, The Drexel remains a place designed to be returned to, equally suited for relaxed weeknight dinners, spontaneous glasses of wine at sunset, and celebratory evenings shared around the table.
Hours of Operation:
“Sunset & Sip” Happy Hour: Daily, 5:00 PM–7:00 PM
Dinner Service: Daily, 5:00 PM–10:00 PM