The Sarsaparilla Club is a restaurant of freedom & flexibility. Our modern style of service allows guests a unique and unlimited opportunity to experience a broad range of our expertly crafted menu.


Guests are welcomed and enticed by a visit from our friendly and knowledgeable culinary team, toting carts full of fresh, vibrant and irresistibly aromatic samplings of dishes such as Beet & Short Rib Dumplings, House-Made Steamed Buns with Pork Belly Bacon and Local Root Tartare – as well as our signature, handcrafted cocktails.


Peruse the Sarsaparilla Club menu, featuring medium and large dishes like Spiced Honey Carrots & Farro Salad, Sarsaparilla’s Thai-influenced Green Curry Fried Chicken, and Rock Shrimp Laksa. Plus perfectly complementing sides, rich, house-made desserts and an extensive beverage list.


Experience the incomparable flavors crafted for you at The Sarsaparilla Club.




The Sarsaparilla Club; where you blend the color and light of South Beach, the iconic style of the Shelborne, and the luscious richness of American cuisine. Classic and modern. It’s a mixture we’ve mastered.


Combining the realms of Cantonese Dim Sum and American Comfort Food, the Sarsaparilla Club showcases soul-nurturing, conscientiously sourced, farm-fresh dishes in two formats.


Dim Sum off the carts & a la carte.


You’ll taste the very latest in American fare, while feeling that ease and sweetness you’ve always savored when dining on classics. Traditional Dim Sum Carts and an a la carte menu – a dining experience that offers so much more than exquisite food.


The Sarsaparilla Club is an exciting addition, and a must-do for the Miami experience.

was born to either fish or cook, and to this day, he would gladly do either. Born in Niceville, Florida (and yes, that is a real city in the Florida panhandle) in 1978, where waterfront property was not yet reserved for simply the elite, he was surrounded by the magic of the ocean.  He grew up on fishing boats, bringing in only the freshest catch and by 16, he was peeling shrimp, cleaning squid, cutting fish and cooking on the line at The Marina Cafe.


His passion for fresh local food was further inspired by his frequent trips and long southern summers spent with both sets of grandparents on their working Alabama farms. The newly coined restaurant term “farm to table” was more than an expression, but a reality for McInnis as a child. His grandparents only ate what they raised, from milking their own dairy cows and churning butter, to making their own blackberry jelly preserves from fresh picks of the day.

He began his travels as Sous Chef at Asolare, a Caribbean-Asian restaurant in St. John, Virgin Islands. Next, in San Francisco, McInnis worked at a fine dining Asian-French restaurant, Azie. While there, he learned Japanese cuisine from the sushi chefs while at the same time polishing his French techniques. From San Francisco, McInnis moved to rural Virginia, where he worked at Keswick Hall, an exclusive 5-star hotel owned by the Orient Express.

In 2004, McInnis moved back to Florida and worked with famed Chef Norman Van Aken at Norman’s in Miami.  In 2006, he became Chef de Cuisine of The DiLido Beach Club at the Ritz Carlton. While there, McInnis traveled to North Africa and Europe where he studied other cultures’ history, techniques and food and incorporated these experiences into creating a Southern Mediterranean and North African-inspired menu.

Shortly thereafter, McInnis cooked his way into the finals of the popular television show, “Top Chef,” putting McInnis and his talent front and center on a national stage. In 2010, McInnis became the Executive Chef for the Miami based restaurant, gigi. Utilizing his signature culinary style, McInnis developed a highly acclaimed menu, catapulting gigi into the limelight as one of Miami’s most popular new restaurants.  Among other awards and honors Jeff was nominated Peoples Choice Best New Chef, Food and Wine Magazine 2011. 

With the tremendous success of gigi and more than twenty years of embracing and absorbing cuisines as a student of food, McInnis’ returned to his true culinary roots, bringing a little taste of the south to Miami Beach with the opening of Yardbird Southern Table & Bar in 2011.  During his tenure at Yardbird as Chef/Partner, both he (Best Chef: South) and the restaurant (Best New Restaurant) received three James Beard nods in two years.

was born and raised on the beautiful, island continent of Australia. A place where blue skies and sunshine encourage family and friends to gather around the backyard barbeque – everyone taking part in grilling and preparing farm fresh salads. Living in a culinary melting pot for most of her life, Janine was exposed to a vast array of flavors and cuisines and her ongoing fascination inspired her to begin cooking classes at a young age and immediately her passion, drive and creativity was ignited.


In 2006 Janine took an eight-month culinary sabbatical, where she travelled extensively through Spain, Italy, Greece, France, Turkey, Germany, Monaco, UK, Austria, Switzerland, Belgium, Croatia, Thailand & Indonesia, exploring and gaining incredible knowledge on international flavors. Janine went on to study her craft of culinary arts at Le Cordon Bleu in Miami. Following culinary school, she kicked off her professional career at Gigi’s restaurant in Miami under Executive Chef Jeff McInnis. Following her time at Gigi’s, Janine landed at the acclaimed Yardbird Southern Table and Bar of Miami Beach in 2011, once again working under the tutelage of McInnis where she fell in love with the cuisine & hospitality

of the South. After almost 2 years at Yardbird, Janine returned to a cuisine very close to her heart as she became the opening Sous Chef of Khong River House. Within the opening three months the restaurant was nominated for a James Beard award for ‘Best New Restaurant’ serving traditional Vietnamese & Northern Thai food.

In October 2013-early 2014, Janine appeared on NBC/Bravo’s Emmy award winning television show, “Top Chef,” cooking and competing against 18 other chefs in New Orleans, as well as many episodes of the Emmy nominated show “Last Chance Kitchen”. Now settled in NYC, Janine has been showing New Yorkers a taste of southern hospitality at Root & Bone with her partner, Chef Jeff McInnis. Root & Bone has received much creditation for celebrating elevated Southern fare and country comforts; a roots revival of timeless Southern recipes & traditions, serving up some of the best fried chicken in town. Janine has since appeared on a number of TV networks including NBC’s Today Show, Good Day NY, Fox 5, NY1, FOX Friday Night Live, Better TV, CBS Saturday Morning, New York Live as well as presenting for CBS Sports, Zagat & The Daily Meal, among others.

Janine and her partner Jeff are now working on two new and exciting concepts in Miami Beach, Florida set to open in 2016. Sarsaparilla Club in the Shelborne Hotel, which will concentrate on American Dim Sum – a cuisine with no boundaries. The second concept, which will be planted in the heart of Sunset Harbor, Miami Beach will be focused around Florida seafood and will provide a rooftop deck for guests to eat, drink and watch the beautiful sunset over Biscayne Bay.

Chef De Cuisine

Born in Calabria, Italy, Marco Ferraro describes his food as “fresh, seasonal, light and vibrant,” a succinct and apt description of his cooking, which is rooted in contemporary American cuisine with eclectic global touches. Now Chef de Cuisine of The Sarsaparilla Club, alongside Executive Chef’s Jeff McInnis and Janine Booth, Ferraro brings his refined touch to the new American Dim Sum restaurant.


Trained both overseas and in the kitchens of greats, such as icon Jean Georges Vongerichten, Ferraro’s food is ingredient oriented and technically complex without being overly conceptual. “You don’t need an abundance of ingredients to make a dish work,” says Ferraro.”Simplicity has always worked best for me. With great technique, that casts a spotlight on the finest ingredients, you can’t go wrong.”

Ferraro is a graduate of the French Culinary Institute and Italcook. Working in France, he mastered classic French cooking at Le Mantel in Cannes and Le Muscandin, the acclaimed Michelin two-star restaurant in Mougins. In 2002, Ferraro came to the United States to work and train with culinary icon Jean Georges Vongerichten at the highly acclaimed Jean Georges in New York City where he remained until 2004. Relocating to California, he took the position of chef de cuisine at the Mobil four-star restaurant, Jack’s La Jolla, a position he held from 2005-2008. He later ventured to Miami where he became the executive chef of Wish and Wynwood Kitchen and Bar before teaming up with Booth and McInnis at The Sarsaparilla Club located in the Shelborne Wyndham Grand South Beach.

Pastry Chef

California native Chef Gail Goetsch grew up in a large family whose daily life was centered around delicious home cooked meals and desserts made from generations-old family recipes she still uses today. Her interest in cooking later developed while living in Spain and flourished after moving to San Francisco where the abundance of fresh produce proved to be a source of inspiration to her baking style.


After her time in San Francisco, Chef Goetsch relocated to Miami Beach where she gained a strong pastry foundation working at Nemo Restaurant. Chef Goetsch has a keen interest in artisan bread baking that lead her to initiate a sourdough bread program at The Palms Hotel and Spa in Miami Beach during her time as Executive Pastry Chef. From there, Chef Goetsch was part of the opening team for the award-winning, James Beard nominated Yardbird with Chefs Jeff McInnis and Janine Booth, whom she worked with for two years.

Chef Goetsch takes an all-natural approach to bakingavoiding any artificial ingredients. She gathers inspiration and fresh produce from her local farmer’s market that help her stay true to her approach. She loves to work with ingredients in a variety of ways but strongly believes that true flavor must always shine true. When asked about her baking philosophy, Chef Goetsch responded, “I love being a pastry chef because the possibilities of desserts seem to be endless. I favor a simple style over ornate to let the food speak for itself.” 

Chef Goetsch took a brief time away from the restaurant industry to start her familyduring which time she developed her passion for baking. She started her own company where she poured her love into making all things sweet before bringing her fresh baking approach to Jeff McInnis and Janine Booth’s new American dim sum restaurant, The Sarsaparilla Club at Shelborne Wynhdam Grand South Beach.

Monday – Saturday 7am – 11am

Breakfast 7am – 12pm
Dinner 6pm – 10pm

Monday 6pm-10pm
Tuesday-Thursday 6pm-11pm
Friday & Saturday 6pm-12am

Happy Hour
Everyday 5pm -7:30pm

The Sarsaparilla Club is located just off the pool deck of the Shelborne Wyndham Grand South Beach on Collins Ave.