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MIAMI (CBSMiami)  — The all new L’echon Brasserie is the newest eatery by the trio who created the originally Pubbelly Restaurant group, which is where CBS4’s Lisa Petrillo first met Executive Chef Josh Elliott for a previous Taste of the Town.

At L’echon Brasserie, patron’s get an ocean front view inside the Hilton Cabana Beach Hotel on Miami Beach. The restaurant is the largest of all locations with 150-seats.

Click here to watch Lisa Petrillo’s report. 

“We wanted to open this concept which is much larger than a traditional American brasserie. Usually brasseries in France are much larger. The food is more bistro inspired. It’s comfort food, based on based on traditional food from France,” said Chef Elliott.

Oui oui! This seventh concept in the Pubbelly group is a mixture of French style Pubbelly personality and yes, there’s pork, both on the menu and in the decor.

Chef Elliott’s menu is creative and casual. The Heirloom Beet Salad is simple but filled with flavor.

Beet Salad At L’echon Brasserie (Source: CBS4)

Beet Salad At L’echon Brasserie (Source: CBS4)

“We make ours with roasted red beets and Italian green olives and it becomes a vinaigrette . We then add little bits of feta cheese that becomes a cream. We finish with candied hazelnuts,” said Chef Elliott.

“The salt with the olives and the sweet of the beats and mint on top with dressing makes this a fantastic, delicate salad,”said Petrillo after tasting the dish.

The Mussel, or “Moules “ dish is a favorite.

“It’s a French style green curry sauce with coconut milk, lime, lemongrass and ginger. It’s has a Southern France with Thai influence,” said Chef Elliott.

A home made Na’an bread is served on the side.

“You just dip, dip, dip that bread,” said Petrillo. “It’s like a delicious soup.”

They also have the L’echon Signature Burger.

L’echon Burger (Source: CBS4)

L’echon Burger (Source: CBS4)

“We’ve sold 2,400 in last three months,” said Chef Elliot. “It’s doing quite well . Ours is an eight ounce burger patty, ground in house. It’s chuck, brisket and short rib. We top it with pork, onions and the brioche bun and french fries.”

The thick burger is more than a mouthful.

“There’s a crunch with onions on top then the meat blends and it’s so moist, tender and juicy. You have to keep a napkin handy. It’s dripping out with juices,” said Petrillo.

L’Echon is where modern dishes paired with French classics go hand and hand for one “magnifique” dining experience!

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Lisa Petrillo