The Drexel, the well-known Miami Beach restaurant housed within Esmé Hotel on Española Way, has unveiled a refreshed culinary direction, marking a new chapter defined by clarity, craft, and a stronger sense of identity. The restaurant now presents a Coastal Italian, inspired menu that places handmade pastas, wood-fired cooking, and hyper-seasonal ingredients at its core.

The new culinary programme is led by Chef Jarrod Huth, COO of Culinary at Think Hospitality, who guided the development of the menu and kitchen philosophy. Working closely with him is Chef de Cuisine Derek Carressi, the day-to-day culinary lead who brings the vision to life through hands-on execution rooted in Italian technique. Together, the chefs have shaped a menu inspired by Italy’s coastal regions, focused on simplicity, balance, and deep respect for ingredients.

This evolution marks a shift from broader Mediterranean influences to a more focused, ingredient-driven Coastal Italian approach. The menu highlights handmade pastas, wood-fired preparations, and seasonal plates that allow quality sourcing and technique to speak for themselves. By working closely with farmers, fishermen, and trusted purveyors, the kitchen follows a philosophy built on restraint and intention, letting ingredients guide what appears on the plate.

Located at the corner of Española Way and Drexel Avenue, The Drexel was originally created by the team behind Mandolin Aegean Bistro as a restaurant “for locals, by locals,” set within a historic 1920s village. As part of Esmé Hotel, it has long played a central role in the property’s rhythm, serving both neighbourhood diners and hotel guests alike.

“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 brings experience from some of the world’s most exacting kitchens, including The French Laundry and Per Se, where he developed a foundation of discipline and precision. Paired with Chef Carressi’s Italian-forward execution and daily leadership, the menu remains refined yet fluid, designed to evolve naturally with the seasons rather than remain static.

Complementing the kitchen is the beverage programme led by Beverage Director Alejandro Chavarria, featuring a carefully curated wine list and cocktails designed to suit both aperitivo hour and dinner service. The restaurant’s daily “Sunset & Sip” happy hour from 5:00 PM to 7:00 PM continues to position The Drexel as a relaxed, social gathering spot along Española Way.

With its renewed culinary focus and thoughtful evolution, The Drexel remains a restaurant designed for return visits, equally suited to casual weeknight dinners, sunset drinks, and celebratory evenings around the table.