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Harbour Club, the prominent members-only destination and culinary venue located at 1766 Bay Road in Miami Beach’s Sunset Harbour neighborhood, has officially announced a comprehensive repositioning as it enters its third season. Central to this strategic evolution is the transformation of its ground-floor dining space into "The Restaurant at Harbour Club," a move that transitions the venue from a niche neighborhood spot into a comprehensive all-day dining destination. This new iteration of the restaurant is now open to the general public for breakfast and lunch from Tuesday through Friday, with an expanded brunch service offered on Saturdays and Sundays. The final phase of this repositioning will occur on November 10, when the establishment introduces its highly anticipated dinner service, marking its full maturation into a morning-to-evening culinary landmark.
Strategic Vision and Leadership Pedigree
The decision to reposition the restaurant follows a strategic review by the club’s ownership, led by hospitality veterans Frankie Santos and Luis Simoes. The duo has reimagined the spatial and operational dynamics of both the public-facing restaurant and the private, members-only clubhouse located on the upper level. The redesigned dining room now accommodates 80 guests within its interior, complemented by wraparound, bistro-style outdoor seating that provides views of the vibrant Sunset Harbour neighborhood.
The leadership team brings an extensive portfolio of experience from some of the most prestigious hospitality environments in the world. Frankie Santos holds the distinction of being the youngest beverage manager in the history of The Ritz London. His career trajectory continued through high-profile roles at the Birley Club and The Twenty Two London. Luis Simoes, who worked alongside Santos to launch the acclaimed Chiltern Firehouse in London, has a resume that includes the management of iconic U.S. properties such as Chateau Marmont in Los Angeles, The Mercer in New York City, and Sunset Beach in Shelter Island. Together, the pair was instrumental in the relaunch of Annabel’s and the transformation of The Roof Gardens in Kensington into a premier London private members’ club.
According to the ownership team, the success of the club’s second season served as the primary catalyst for this expansion. They identified a market demand for a consistent, high-quality dining option that caters to the local community throughout the day. By opening the ground floor to the public while maintaining a private sanctuary for members upstairs, Santos and Simoes aim to balance neighborhood integration with the exclusivity associated with the Harbour Club brand.
The Daytime Concept: Artistry by Antonio Bachour
To anchor the daytime experience, Harbour Club has collaborated with world-renowned pastry chef Antonio Bachour. Known for his intricate designs and technical precision, Bachour has been tasked with creating the breakfast and lunch menus, as well as the specialized weekend brunch. His involvement signals a commitment to elevating "the daytime table" beyond standard cafe fare, incorporating his signature aesthetic into savory and sweet dishes alike.
Bachour’s philosophy for the project centers on the intersection of pastry arts and traditional gastronomy. The daytime menus are designed to celebrate fresh, seasonal ingredients with a focus on bold flavors and visual presentation. By integrating Bachour’s expertise, the restaurant aims to transform routine meals—such as a Tuesday morning breakfast or a Wednesday business lunch—into elevated culinary events. The weekend brunch menu is expected to be a highlight of the program, blending traditional breakfast elements with more indulgent, dessert-forward creations that showcase the breadth of Bachour’s skill.
Evening Transformation: Michelin-Level Dinner Service
The introduction of dinner service on November 10 represents the most significant shift in the restaurant’s operational model. To lead this evening transition, Harbour Club has appointed Executive Chef Bogdan Danila, a culinary professional with over two decades of experience in Michelin-starred and fine-dining kitchens across Europe and North America.
Chef Danila’s background is rooted in the rigorous standards of high-end European gastronomy. He began his career in Dublin at the two-Michelin-starred Restaurant Patrick Guilbaud and Restaurant L’Ecrivain. His tenure in London included a pivotal role as chef de cuisine at Gordon Ramsay’s Restaurant Petrus, where he was recognized as one of the "Top 30 Under 30" by Zagat UK. Furthermore, he served as executive sous chef at Pollen Street Social during the year it secured its first Michelin star.
In the United States, Danila’s reputation was solidified when he led the kitchen at The Clocktower at the Edition Hotel in New York City to a Michelin star. His subsequent roles included group executive chef for D&D London’s prestigious New York properties, Queensyard and Bluebird. Most recently, he oversaw the culinary direction of the Broken Sound Club in Boca Raton during its $40 million renovation.
The dinner menu at The Restaurant at Harbour Club is designed to reflect this high-level expertise while remaining grounded in the "vibrant spirit of Miami." The menu features a mix of house staples and innovative tableside presentations. Notable offerings include:
- Bread Service: Local Miami Brewery sourdough served with a unique bone marrow butter candle and a caviar crepe.
- Raw Bar: Fresh oysters served with "margarita ice" and hamachi accented with passion fruit.
- Interactive Dining: Classic Caesar salads and shrimp martinis prepared and presented from a dedicated martini cart.
- Mains: A focus on local and premium proteins, such as whole roasted Florida snapper Veracruz, Dover sole meunière, spiny lobster rigatoni, and a 32-ounce dry-aged ribeye intended for two, accompanied by traditional sauces like béarnaise and Café de Paris.
Chronology of the Repositional Launch
The rollout of the new Harbour Club concept has been meticulously timed to align with the start of the South Florida high season:
- Phase One (Current): The Restaurant at Harbour Club is open to the public for breakfast and lunch (Tuesday–Friday) and brunch (Saturday–Sunday).
- Phase Two (November 10, 2024): Launch of the full dinner service, operating from 6:00 p.m. to 11:00 p.m. nightly.
- Phase Three (Ongoing): Continued refinement of the upstairs members-only clubhouse to enhance the "home away from home" experience for the club’s core membership.
Market Analysis: The Rise of Sunset Harbour
The repositioning of Harbour Club occurs within the context of Sunset Harbour’s emergence as one of Miami Beach’s most sophisticated enclaves. Historically an industrial area characterized by auto body shops and warehouses, the neighborhood has undergone a decade-long transformation into a walkable, high-end district featuring luxury boutiques, fitness studios, and critically acclaimed restaurants.
The move toward all-day dining mirrors a broader trend in the global hospitality industry, where luxury venues seek to maximize real estate utility by capturing multiple "dayparts." By attracting the breakfast and lunch crowd, Harbour Club establishes itself as a functional hub for the neighborhood’s residents and professionals, creating a pipeline of potential guests for its more formal evening service.
Furthermore, the recruitment of Michelin-starred talent like Chef Danila and a globally recognized figure like Antonio Bachour reflects the increasing "culinary arms race" in Miami. Since the arrival of the Michelin Guide in Florida in 2022, the city’s dining scene has seen a surge in investment and a demand for high-caliber leadership. Harbour Club’s ability to attract such talent underscores its ambition to compete at the highest level of the Miami Beach market.
Operational Details and Accessibility
The Restaurant at Harbour Club is situated at 1766 Bay Road, a location that benefits from the neighborhood’s high foot traffic and proximity to the waterfront. To accommodate the expected influx of evening diners, the venue will provide valet parking nightly for dinner service, addressing one of the primary logistical challenges of dining in South Beach.
Management has emphasized that while the restaurant is now a public destination, the standards of service and hospitality will mirror the "exclusive" ethos of the private club. This "genuine hospitality," as Chef Danila describes it, is intended to create a sense of occasion regardless of whether a guest is visiting for a quick weekday breakfast or a celebratory multi-course dinner.
Implications for the Miami Hospitality Landscape
The evolution of Harbour Club is indicative of a maturing Miami market that is moving away from seasonal, tourist-centric models toward sustainable, community-focused operations. By positioning itself as a "neighborhood place they can return to throughout the day," Harbour Club is betting on the loyalty of local residents as much as the patronage of international visitors.
The integration of a private club model with a public-facing restaurant also provides a unique financial hedge. The recurring revenue from club memberships supports the overhead of a high-end facility, while the public restaurant allows for greater brand exposure and higher volume. If successful, the Harbour Club model may serve as a blueprint for other private clubs in the region looking to modernize their offerings and deepen their community ties.
As the November 10 dinner launch approaches, the Miami culinary community will be watching closely to see how Chef Danila’s Michelin-honed techniques translate to the relaxed yet sophisticated atmosphere of Sunset Harbour. With a leadership team boasting experience from The Ritz to Chateau Marmont, the expectations for execution and ambiance remain exceptionally high.
