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The Dutch Restaurant Review: The Dutch at W South Beach, a casual restaurant with a minimalist modern look and a bakery counter (fruit turnovers, berry cream tarts) and oyster room for Blue Points, scallop tiradito and caviar, is the second location of chef Andrew Carmellini’s SoHo original. Chef de cuisine Conor Hanlon channels seaside shacks with New England lobster rolls; Korean fried chicken with pickles and slaw comes on potato buns. Mains include butternut lasagna with sage brown butter and walnuts, and a smoked pork chop with roasted apples and mustard jus. Salted lime pie in a flaky crust hits the right notes for dessert. The sommelier will guide diners through an extensive and expensive wine list ($50-$4,000) covering the world from famous to boutique brands; artisan beers are more budget-friendly.