Tis 'Z Season For Giving

Tis ‘Z Season For Giving

Give a Little, Get a Little

The holiday season is upon us and now’s the perfect time to get into the giving spirit with The Front Porch Café and Toys For Tots.

Now through December 15, restaurant and hotel guests who bring a new, unwrapped toy for the bartender at Breezeway bar and the Front Porch Café will receive a free happy hour cocktail, available daily from 4-7 p.m.


  • Present to the bartender at the Front Porch Cafe a NEW, UNWRAPPED toy, valid only during happy hour (daily 4-7 p.m.), now through December 15.
  • Toys must be new, and no realistic weapons and/or food items will be accepted.
  • You’ll receive a FREE COCKTAIL and enjoy the feeling of giving.

For more details or to book a reservation, contact The Front Porch Café during normal business hours at 305-531-8300.


Toys for Tots is a national organization that helps less fortunate families and children throughout the United States experience the joy of the holidays with free gifts and donations from around the country.

The program is set up in participating locations to collect new, unwrapped toys during October, November and December each year, and distributes these toys as  gifts to less fortunate children in the community in which the campaign is conducted.

Toys For Tots has a special place reserved in the heart of The Front Porch Café Executive Chef Todd Webster, a huge supporter for the cause. (Read more about Chef Todd’s story in this Miami Herald special.)

If you want to learn more about Toys For Tots, visit their official website, www.toysfortots.org


In addition to free drinks and charitable do-gooding, feel free to sign up for Salsa, Merengue or Bachata lessons every Tuesday in the Breezeway area.

Classes are from 6:30pm till 7:30pm. You can bring a significant other but you are not required to. The group rotates partners.

What better backdrop to learn Latin American dances than Miami? So drop a toy off, grab a strong, cold cocktail and get those hips moving!

RSVP here for Salsa, Merengue or Bachata lessons at The Front Porch Café.

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Happy Thanksgiving

Happy Thanksgiving From Z Ocean Hotel

This Thanksgiving we’re happy to present a story from one of our own.

As recently featured in The Miami Herald’s ‘Chef’s Table’, The Front Porch Café‘s Executive Chef Todd Webster shared a heartwarming story about his personal struggles before coming to the restaurant.

Like many in South Florida, Webster and his family suffered financially when the real estate bubble burst. In dire straits from losing a real estate related job, Webster turned to a new passion, and in 2008 he enrolled at Le Cordon Bleu College of Culinary Arts in Miramar.

Now four years later, he’s now proudly been named Executive Chef at the Front Porch Café and is happily sharing his love for cuisine with our guests and visitors from all around the world.

A very hands-on individual, Webster not only develops explorative menus, but also makes a point to interact with his customers at every opportunity. When he’s not in the kitchen crafting innovative dishes, he’s strolling through the restaurant and introducing some of his favorite creations to guests, anxiously gathering their feedback.

So, the next time you stop by for a bite to eat, ask for Chef Todd – and meet the man behind one of the most flavorful restaurants on South Beach.

(Read more about Chef Webster’s story in The Miami Herald)

Recipes To Try This Holiday

If you’re still looking for the perfect desert to serve this Thanksgiving, look no further than this delicious recipe from Chef Todd and Front Porch Café’s pastry chef, Stuart Whalen.

On behalf of the entire Z Ocean Hotel staff, we wish our guests a Happy Thanksgiving!

Spiced Chocolate Pecan Pie

What You’ll Need:

  • Unbaked pie crust for a 9-inch pie
  • 3 eggs
  • 1 cup dark corn syrup
  • 1 cup sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla
  • 1 1/4 cups pecan pieces or halves
  • 1/4 teaspoon allspice
  • 1/3 cup semi-sweet chocolate chips


  1. Heat your oven to 350 degrees. Place pie crust in a 9-inch pie pan and crimp the edge.
  2. In a bowl, whisk eggs until smooth and evenly colored. Add corn syrup, sugar, butter and vanilla. Stir in pecans and allspice.
  3. Sprinkle chocolate pieces over the bottom of the pie crust. Add corn syrup mixture.
  4. Bake about 45 minutes, until a knife inserted near the center comes out clean. If crimped crust begins to brown too much, shield it with aluminum foil. Makes 8 to 10 servings.

(see more tasty dishes in the Herald article)