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National Rum Day

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Cocktail recipes for  National Rum Day, cheers!

Sailor Jerry Hellfire
3 dash tabasco sauce
.25oz ginger syrup
.5oz lime juice
1.5oz Sailor Jerry rum
(swirl and add ice cubes)
In equal proportions fill glass with Regatta Ginger Beer and Fire Island Sea Salt

Sailor Jerry Float
Serve in a chilled pint glass
1 1/2 oz Sailor Jerry Spiced Rum
1 scoop of vanilla ice cream
Serve in a chilled pint glass
Fill glass with Root Beer
Garnish with pretzel rod
Serve with spoon & straw

Sailor Jerry Spiced Mojito
3 Parts Sailor Jerry Spiced Rum
2 Parts fresh lime juice
2 Parts Simple Syrup
10 loose mint leaves
4 parts soda water
Combine ingredients (except soda) in a mixing glass and shake well. Pour directly into highball glass, top with ice and soda. Garnish with generous fresh mint sprig and Lime.

Sailor Jerry Pina colada
1 1⁄2 oz. Pineapple juice
1 1⁄2 oz. Cream of coconut
1 1⁄2 oz. Sailor Jerry rum
2 Pineapple chunks
Blend / Pour / Frozen pineapple
Garnish: Sprinkle coconut flakes, orchid, etc.

Sailor Jerry San Juan Breakfast Fizz
3/4 oz Lime
1 oz Cherry Heering
1 oz Benedictine
1 oz Sailor Jerry
2 d= Cholula
M= Whip Shake / Top with soda/ collins glass

Sailor Jerry HULA CAÑA GIRL
3/4 oz lemon
1/2 oz Cinnamon
1/2 oz Coconut
2 oz Sailor Jerry
Peychaud’s bitters
M= Dry Shake / Swizzle / Float of bitters

Bloody Jerry
1 1/2 oz. Sailor Jerry Spiced Rum
2 dashes hot sauce
3 dashes Worcestershire sauce
1 heavy-handed dash of steak seasoning spices
1 teaspoon of wet minced garlic
1 teaspoon of spicy bean or pickle juice
Fill with plain tomato juice
Pour it all in a pint glass, squeeze in some lemon and lime wedges, toss ‘em in. Add ice.
Shake like hell. Garnish with whatever the hell you want.

DEERING ESTATE ANNOUNCES DATE AND THEME FOR 14TH ANNUAL WINE ON HARVEST MOON

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The Deering Estate Foundation’s fabulous Wine On Harvest Moon (WOHM) event, presented by South BMW, is back and even better than ever with a tantalizing theme of Spirits, Spells & American Lore that is sure to charm guests’ senses onSaturday, October 24, from 7:30 – 10:30 pm, at The Deering Estate at Cutler, located at 16701 SW 72 Avenue in Palmetto Bay. Space for the intimate event is limited and tickets go on sale Saturday, August 1, 2015.

Philanthropists, foodies, art lovers and environmentalists will spend an enchanting evening under the full Harvest Moon at the historic bay-front property as they celebrate the allure of American folklore through the fine wine and spirits of the continental U.S., the tasty vittles paired by top local chefs, and the delight of the macabre to the mysterious in entertainment, including chilling musical performances, haunting vignettes, contemporary art, and an enticing live auction.

Event chairman for the eighth year, Deering Estate Foundation board member Howard Tendrich is excited to honor American wine, cuisine, art and classic literature for this year’s event, “Wine On Harvest Moon has become the Foundation’s signature fundraising event,” says Tendrich. “The awareness, attention and, of course, monies it affords the Estate for our educational programs, cultural events and conservational efforts is amazing, and it’s simply wonderful that the theme this year so beautifully complements Deering Estate’s own vibrant history.”

Presented by Crown Wine, Spirits & Gourmet, a coast-to-coast journey through America will take guests to different wine or spirit producing regions of the U.S., marrying each with a thrilling sub-theme plucked from some of the country’s most revered folklore. Décor, lighting, and entertainment will embellish, and food will be paired to the theme, region and corresponding libation. A stellar line-up of chefs/restaurants are hard at work creating their own masterpieces to coincide including, Oliver Rodriguez of The Biltmore Hotel, Rojelio Fernandez of Brio Tuscan Grille, Diego Solano of Bulla Gastrobar, Rod Chitikov of Devon Seafood + Steak, Alberto Cabrera of Little Bread, Phil Bryant of The Local Craft Food & Drink, Kareem Anguin of Oceanaire Seafood Room, Miguel Antonio Gomez Fernández of Pisco Y Nazca, and Julia Ning of Station 5 Miami, as well asAnacapri Cucina Italiana, CRAVE American Kitchen & Sushi Bar, Golden Rule Seafood,  and Whole Foods Market Coral Gables, among others.

Wine On Harvest Moon, benefitting The Deering Estate Foundation, takes placeSaturday, October 24, 2015 from 7:30-10:30 pm, at Deering Estate, at 16701 SW 72 Avenue in Palmetto Bay. Capacity is limited and tickets, priced at $150 for Deering Estate Foundation members and $175 for non-members, go on saleSaturday, August 1, 2015. Call 305.235.1668 x263 or visit www.deeringestate.orgto purchase. All proceeds from this signature fundraising event benefit the Deering Estate Foundation. Leading sponsors include South BMW, Coconut Grove Bank, Celebrity Cruises, Northwestern Mutual, Morris & Reynolds Insurance, UBS Financial Services, Community Newspapers, SocialMiami.com and Pinecrest Magazine.  For sponsorship opportunities contact Michelle Streit, 305.235.1668 x253 or mstreit@deeringestate.org.

About the Deering Estate Foundation, Inc

The Deering Estate Foundation is a volunteer driven community-based charitable 501(c)3 Florida Corporation that was founded in 1989 by members of our community for the sole purpose of preserving, protecting and enhancing the Deering Estate for this and future generations. The mission of the Deering Estate Foundation is to raise public awareness of the Deering Estate and to raise funds to support education, research, exhibits and collections and the conservation and restoration of the Estate’s natural and historical resources.

About the Deering Estate

The Deering Estate, a Miami-Dade County Park, is located at 16701 SW 72 Avenue in Miami. This 444-acre natural and archeological preserve and historic site is listed on the National Register of Historic Places and serves as a center for education, culture and recreation. Historic house tours are offered daily at 10:30 am & 3:00 pm. Natural areas tours are offered daily at 12:30 pm (October – May). DeeringAdventure Tours are also offered throughout the year for an additional fee. For more information on the Deering Estate’s educational and cultural programs, please visit www.deeringestate.org.

Pasta Vino

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pasta-vino

Tucked in a shopping center next to a Presidente Supermarket in North Bay Village sits Pasta Vino. This emerging neighborhood gem specializes in Italian cuisine, but the diverse background of Chef Yiannis Devert leads to a multitude of dishes that range from French to Greek as well. Walking into the restaurant, you sense an ambiance of slight elegance, one that is just enough to supplement the quality of the food. “I didn’t want to create an atmosphere that was too fancy,” says Devert. “I want this to be a neighborhood restaurant that people can feel comfortable in. That means that you could come in to eat pizza with your kids, or bring your girlfriend for a date as well.”

Devert wants his food to speak for itself, and our experience with what he had to offer was one that we were pleasantly surprised with. You don’t expect the type of food that Devert is sending out in a shopping center restaurant. Try to stick with the specials, as that is where Chef Devert’s ingenuity is most prominent. The Snapper Tartare successfully showed the chef’s mastery of French cuisine while utilizing fresh Florida seafood to create a dish that was refreshing on a hot summer day. Pasta Vino’s version seems to be a bit on the sweeter side, which is a nice change compared to the common appetizer normally made using a bit of shallot, some dill, maybe some parsley, and a squirt of lemon.

The Lasagna Fiorentina, which happens to be on the menu, consists of Bolognese sauce, copious amounts of mozzarella and ricotta, and sautéed spinach. Served with a plate of ground Parmesan, this lasagna seemed lighter than most thanks to spinach. This green added a bitterness and freshness to a dish that is typically extremely decadent and filling. We were thankful for this, as it left room for the Pepper Crusted Tuna with Cognac Demi Sauce. This was easily the best dish of the night, as the extremely flavorful and almost spicy crust also acted as a textural component of the dish. Cutting into the tuna, it was perfectly cooked with a prominent pink interior, which revealed the great quality of the seafood being served at this restaurant. The Cognac demi alluded to the Chef’s French roots, making for a luscious and delicious compliment to the rest of the dish.

More people need to be aware of Pasta Vino. This is a restaurant that isn’t trying to revolutionize the restaurant scene or reinvent the wheel. Instead, it just hopes to become a neighborhood joint that people will frequent and feel at home in. Sometimes, places like these are the ones that serve the best food and offer the best experience.

Pasta Vino

1624 79th Street Causeway
Miami Beach, FL 33141
(305) 763-8608
pasta-vino.com/
facebook.com/Pastavinomiami

Beaker & Gray Wynwood

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WYNWOOD WELCOMES NEWEST HOTSPOT – BEAKER & GRAY

Restaurant & Bar To Open September 2015

Adding to Wynwood’s national notoriety as Miami’s hippest zip code, a new restaurant concept will emerge this August in Beaker & Gray. Conceptualized by chef/owner Brian Nasajon and bar manager/owner Ben Potts, the restaurant will be a 120-seat eatery with an inventive, playful, globally-inspired menu and vibrant after-hours bar. Named after two elemental culinary tools – the Beaker, used by bartenders to mix drinks, and a Gray Kunz spoon, used by chefs to execute dishes, Beaker & Gray will be a new destination for Wynwood’s artsy environs.

“We have such wonderful access to ingredients from around the world,” Nasajon says. “When I began working on the menu I wanted to create a place that embraced the cultures and food styles I loved without pretension or stuffiness. Our goal is to select the best seasonal ingredients available and use them to make sophisticated, yet fun and approachable food.”

A veteran of Lure Fishbar in Manhattan, Wish in Miami Beach, and former executive chef at SushiSamba, Nasajon will play with global flavors and signature ethnic ingredients for something that goes beyond fusion. For a savory interpretation of a classic sweet dish, diners will relish Shrimp and Chorizo Churros with ginger and charcoal aioli. Caribbean and Asian ingredients will meet in a Grilled Oxtail with ponzu, peach and Serrano pepper. And Nasajon’s worldly take on Risotto will feature blackened shrimp, clams, hon shimeji mushrooms and uni butter.

“Just like Wynwood unites global cultures through art, we want Beaker & Gray to be a concept where guests can experience international flavors,” he adds.

Entertaining the ‘Beaker’ aspect of the venue, the bar program will be spearheaded by Ben Potts, formerly of Broken Shaker and Blackbird Ordinary. Potts’s bar program will be divided into three key sections – Shaken, Stirred and Strange. Aligning with Nasajon’s vision of making refined dishes approachable, complex cocktails will be created with familiar ingredients and simplified descriptions of flavor profiles. Shaken drinks will feature light and refreshing options such as Greenhouse – gin, herbal liqueur, basil and celery soda. Stirred libations will be boozy and complex, like Another 50/50 – barrel-aged genever with chamomile-infused blanc vermouth and lemon bitters. Finally, Strangeare designed for those seeking an off-the-wall cocktail experience. The Inside Outside In includes rum aged in a hollowed pineapple with allspice, vanilla, nutmeg and cinnamon, garnished with a dehydrated pineapple ring and dusted with a proprietary spice blend.

Designed by Saladino Design Studios, the former ice factory will be transformed into an eclectic space contrasting elements of the Industrial Era with refined natural materials. Inside, aged stucco brick walls and antique mirrors will lend warmth and nicely complement the industrial concrete floor and exposed beam ceiling. The 3,600-square-footrestaurant will feature ample indoor and outdoor seating, including an elegant main dining area seating up to 75 guests, a 13-seat marble bar that welcomes imbibers and diners, and seating on the balcony for those wishing to dine al fresco. For a more interactive dining experience, patrons can sit at the kitchen counter and watch the chefs at work. Additionally, B&G will offer more than 20 private parking spaces – a rarity in bustling Wynwood.

Beaker & Gray is slated to open September 2015 and is located at 2637 North Miami Avenue in Wynwood. Dinner will be served nightly and will be open late for cocktails. Telephone: (305) 699-2637; http://beakerandgray.com

Facebook: https://www.facebook.com/ beakerandgray

Twitter: https://twitter.com/ beakerandgray

Instagram: https://instagram.com/ beakerandgray/

Sneak Peak of Miami Spice at The River Oyster Bar

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If you haven’t been yet, now is the perfect time to plan your trip to Chef Bracha’s River Seafood & Oyster Bar as this year’s Miami Spice event is just one week away! The iconic downtown Miami seafood restaurant has stood its ground since 2003 serving loyal patrons seven days a week. The River Oyster Bar uses the freshest product available to create a menu of dishes reflecting Chef Bracha’s decidedly modern twist on classic seafood cuisine. The restaurant has earned critical acclaim and has become a major downtown Miami dining destination.

Beginning August 1st, the River and other Miami hotspots will be offering three-course lunch and dinner special meals until September 30th with lunch priced at $23 and dinner $39. A sneak-peak at the dinner menu includes: a Creamy Sea Urchin Polenta, Spiny Lobster Flatbread or Oyster Ceviche for appetizers; Sea Scallops a la Plancha, Fisherman’s Grouper Stew, or Large Braised Shortribs for entree; and for dessert, the Meyer Lemon Cheesecake, A Slice of Summer Sundae or Peanut Butter Mousse. These mouth-watering choices offer a diverse selection of some of the River’s favorite dishes.

American Social Brickell Launches Spice Spinoff

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American Social Brickell will showcase its own better-than-spice menu during the months of August and September. The riverfront restaurant will provide guests with a three-course meal off the new Social Spice menu for $34.

From August 1st through September 30th, guests are invited to enjoy unique American comfort food options off the popular Brickell menu. Start with a choice of appetizers including Cuban Cigars, smoked ham, Mojo roasted pork loin, Emmenthal Swiss cheese, kosher pickles, carrot and radish served with a pickled Dijon mustard dipping sauce; Smoked Wahoo Fish Dip, homemade smoked wahoo fish dip, carrots, cucumber and jalapeno jam served with Lavash crackers; or Pretzel Bites, homemade soft salted pretzels with a side of Dogfish Head cheese sauce.

Second course options include Herb Roasted Chicken, ratatouille and creamy polenta served in a vin blanc sauce; Wild Caught Salmon, pan seared salmon, baby beet salad and roasted mushrooms served with a smoked beet yogurt; or Bolognese, ground brisket, short rib, chuck and wild boar served in a Bolognese sauce with ricotta, parmesan topped “Gentile” Bucatini pasta. Finished with a Wild Berry Cobbler, sweet berries topped with biscuit and baked to perfection, served with vanilla ice cream.

Located at 690 S.W. First Court, American Social Brickell features an energetic atmosphere among the crisp downtown skyline, complete with live music, DJs and perfectly placed HD-TVs for enjoyment from any seat, both inside and out. The Social Spice menu will be served all day Mondaythrough Friday, 5 p.m. to 12 a.m. Saturday and 5 p.m. to 11 p.m. Sunday.

For reservations, please call 305.223.7004.

More About American Social

American Social is characterized by its classic American comfort food, craft cocktails and “pour it yourself” beers on tap. American Social hosts a “Social Hour” from 4 p.m. to 8 p.m.Monday through Friday with 50 percent off everything behind the bar and rotating discounts on popular appetizers and flatbreads. The restaurant has two locations including 721 E. Las Olas Blvd. in Ft. Lauderdale, FL and 690 S.W. First Court in Miami, FL. For more information, visit http://americansocialbar.com/.

WHERE

American Social Bar – Brickell
690 S.W. First Court
Miami, FL 33130
www.americansocialbar.com

WHEN

August 1st – September 30th
11:30 a.m. to 11 p.m. Monday – Thursday
11:30 a.m. to 12 a.m. Friday
5 p.m. to 12 a.m. Saturday
5 p.m. to 11 p.m. Sunday

The Gang Restaurant in Midtown Miami

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the gang miami

The Gang Restaurant in Midtown Miami is a modern day urban gastropub style eatery presenting a Euro-Asian menu with Indian influence and a Bangkokian Thai Twist. We went for dinner with Paul on a Thursday night. The Gang is just a few blocks from the office and as we work late, we went straight after a hard day at work. From the outside, the Gang is so inviting.

Inside the place is not too big which is something I enjoy and right away we got our waiter asking what we would start the night with. As always, I went with a glass of white wine and Paul choose red.

We follow up the wine with an order of their Boa Shrimp Tempura, at $12 this starter was extremely tasty and served beautifully. We then followed with their Vietnamese pork rolls which were also very tasty. I really love their ambiance and even though having what it looked like a doctor, I was able to put that aside because the food was excellent.

We then followed with what was my favorite bite of the evening. We ordered the Indian gravy chicken. It came served with jasmine rice and it very well prepared.

I love the Gang, it is such a different experience than everything else you can find in Midtown Miami.

The Gang

Reservations: 305.570.9430 or OpenTable

Open daily from 7:00 pm until 2:00 am

3500 North Miami Avenue, Miami Fl. 33127

www.thegangmiami.com

Tantalize Miami for a night to remember

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I went to Tantalize with two other friends on a Friday night. I was thinking how good the food could be at a place where they have a show and I was very surprised. I knew Horacio Rivadero’s cooking style and I was happy when I heard he is the head chef at Tantalize.

When we walked in, a beautiful lobby bar area decorated French-style much like what you would imagine a place looks in Paris. My friends had a cocktail, I had a glass of wine. One of the things I like just from the start was the glasses used at the bar. I have short heavy wine glasses but here they have the tall ones that are light which by the way glasses from white wine should be just like that.

Tantalize Miami meatballs

Tantalize Miami meatballs scallops tiradito

Tantalize Miami tacos

We then sat down to have dinner and our table had a great view of the show. What I enjoyed the most were their meatballs and their duck. Wow. The cuisine at Tantalize is magnificent! The service was spectacular and you know how hard it is to find good service in Miami but everyone was very well trained. Not a moment without being taken care, from serving wine to timing serving each dish.

Tantalize  Miami

Tantalize  Miami  is  South  Florida’s  most  unique  and  sensual  dining  destination  and  event  space,  combining food, entertainment, cocktails and passion into a luxurious experience for all the senses.  The curated selection of exquisitely whimsical and perfectly prepared dishes features international  flavors with a Pan Latin influence seduce and indulge your palate. Located in the heart of Miami  Beach,  the  sumptuously  appointed  space  includes  a  two – story  restaurant  (seating  up  to  150)  and  two private dinin g rooms: the State Room (up to 20 guests) and the Crystal Chandelier Room (up to  60  guests),  and  is  outfitted  with  state – of – the – art  sound  and  lighting  technology.  Guests  are  delightfully surprised throughout the evening with an array of sophisticated, sedu ctive and cutting  edge performances. Available for group dining, corporate events and buyouts.

330 Lincoln Road  Miami Beach, FL. 33139 Telephone:  305.695.1401 Fax: 305.695.1402

www.tantalizemiami.com

 

National Tequila Day with Maestro® Dobel Diamante™ Tequila

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Ingredients:

2 oz Maestro® Dobel Diamante™ Tequila – 1/2 oz fresh lime juice – 1/2 oz agave nectar – black salt for glass rim.

Maestro® Dobel DiamantePreparation:

Combine ingredients in a shaker with ice. Black salt rim a rocks or margarita glass. Shake and strain over fresh ice into the glass.

 

Golden Fig restaurant Opens

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fog tree restaurant miami

GOLDEN FIG OPENS TO THE PUBLIC, MONDAY, JULY 27
GRAND OPENING PREVIEW DINNER HELD SATURDAY, JULY 25
Restaurateur Michael Sullivan and Executive Chef Tomas Prado Host Special Preview Dinner with Friends, Family, Industry Folks and a Select Few Lucky Guests

Owner/Operator Michael Sullivan and Executive Chef Tomas Prado will host a special Grand Opening Preview Dinner on Saturday, July 25 in preparation for the official restaurant opening on Monday, July 27, 2015. Invited friends, family and industry elite will get a first taste of Chef Tomas Prado’s anticipated farmhouse cuisine this Saturday while they meet, mingle and toast complimentary Champagne with the dedicated twosome. Uninvited diners chomping at the bits to experience the new eatery can try their luck at snagging a table between their 6 p.m. and 11 p.m. dinner service, as Sullivan promises to keep seats open for walk-ins. Those who do not get in Saturday need not fret, as the restaurant will officially open to the public on Monday, July 27 at 6 p.m.

“We are absolutely elated to finally see our hard work come to fruition,” explains Sullivan. “Tomas and I decided to invite friends in for dinner before we officially open – to show off our accomplishments, and thank them for supporting us in the interim, but we also want to share the experience with the neighborhood, so we opened up some seats and made the celebration accessible to anyone.”

Named after Florida’s native Golden Fig tree, the restaurant’s concept is built on the notion of collaborating with small local farms growing ingredients indigenous to the region and displaying them for guests in a delicious and wholesome manner. “This is a concept I’ve dreamed of doing for a long time,” states Sullivan. “We want to help enrich the food culture in Miami by evoking passion, encouraging integrity and sharing knowledge. We want to help raise industry standards – to make sustainable practices and high-quality dishes more accessible. And we’re ecstatic to have Tomas at the helm. Our passion and vision are closely aligned and his talent and experience create a strong foundation for our concept.”

Boasting a proud pedigree consisting of impressive stints at revered eateries such as The Bazaar by Jose Andres, DB Bistro Moderne, Café Boulud, and most recently as part of the corporate team at My Ceviche, Executive Chef Tomas Prado certainly knows his way around quality ingredients, diverse dishes and expert execution, and is proud to now put forth a menu all his own. The moderately priced, frequently rotating collection of fun, hand-crafted, made-in-house snacks; light and artful starters; uber fresh, impeccably prepared local and in-season vegetable dishes; craveable pasture-raised meat and seafood entrees; housemade and well-sourced charcuterie and cheese boards; and artful desserts is sure to please the most discerning of palates.

Snacks ($3-$8), such as thick chunks of perfectly Crispy Pork Belly hailing from Cox Farms in Kentucky and served with a healthy dollop of tangy housemade IPA Mustard; along with fresh East Coast Oysters from Bodie Island, North Carolina, served with mignonette and cocktail sauce; and Virginia Ham Croquettes from Edwards farm in Virginia; begin the meal in style, along with charcuterie Boards ($6) featuring an array of fine cheeses and meats including Housemade Lardo with pork from Pasture Prime in Florida and Housemade Duck Prosciutto with fowl from Hudson Valley in New York.

Working well as shareables, Starters ($10-$15) include clean, light fare such as Atlantic Tuna Tartar – pristine pieces of cold, extremely fresh rare tuna tossed in preserved lemon and saffron aioli with shaved house-cured egg yolk on top and crispy freshly fried potato chips on the side; an exquisite Hudson Valley Foie Gras Parfait – mousse-like foie layered with spiced mango compote and served with rustic toast from Zak the Baker (ZTB); a Farmers Salad, also from Homestead, showcases shaved market vegetables, citrus, fine herbs and lemon vinaigrette; and Maine Mussels, steamed in Florida Cracker Beer with orange, cilantro and pickled fresno.

Mains ($15-$25) boast heartier dishes such as Black Grouper Brochette – skewered, fresh from the Florida Keys, grouper over Saffron couscous with seasonal vegetables and caper chimichurri; Southeast Family Farms Smoked Pork Porterhouse atop creamy potato puree and topped with a parsley and apple salad and roasted apples; crispy Buttermilk Fried Chicken from Joyce Farms in North Carolina, served on a heap of grilled collard greens with bacon, pickled okra and hot sauce; a juicy Grass Fed Burger, also from Joyce Farms, topped with aged cheddar, housemade pickles, caramelized onions, and house golden sauce; Portland, Maine Pan Seared Scallops served with chunks of pork belly and a corn succotash with fava beans, tomato, okra and basil; and Steak Frites – perfectly pan-seared, pre-sliced Flat-iron steak from Cox Farms, Kentucky, served alongside bistro fries and béarnaise butter.

Market Vegetables ($7-$10) are a vegetarian’s dream with rich Oyster Mushrooms from Signature Farms, Florida, served in a small cast iron pan with Sherry vinegar, fine herbs and a dab of smoked cheddar; a hearty Vegetable Stir-Fry – quinoa, zucchini, squash, and bean sprouts, all from Homestead, Florida, sautéed in soy sauce; and the flavorful Crispy Calabaza Blossoms from Paradise Farms – delicate flowers stuffed with chunky ratatouille, then fried and served atop a smoky romesco sauce and finished with lemon zest.

Desserts ($9) are a must with Prado’s take on American classics such as the Sundae – chocolate stout, cinnamon and malted milk ice creams, ginger snaps and salted caramel; Key Lime Jar – graham cracker crumble and meringue; Organic Peach Cobbler – Oat Crumble and cinnamon ice cream and the S ‘mores Jar – Chocolate mousse, torched marshmallow and graham cracker.

A complete resurgence of the popular gastropub that once took its place, the 1,500 square foot, 55-seat, indoor/outdoor Golden Fig is casual and rustic, albeit sophisticated, farmhouse restaurant. To help recreate the look, Sullivan tapped local artists Cynno of Wynwood Sign Painting and wood worker Scott Handler. The latter’s work is seen right away at the entrance and outdoor patio which is flanked with tall artisan-crafted Florida wood planters full of fresh green plants, herbs and flowers that create a refuge from the bustling South Miami Avenue. The interior is awash with clean white walls, neutral earth tones and various textures and colors of wood. Hanging tear drop terrariums dress a brick accent wall above the intimate dark wooden bar, lined with a handful of white bar stools. A small foyer with cushioned benches sits in front of the bar and faces the blue kitchen door behind it. Above, Cynno’s moss graffiti mural of the words Golden Fig adorns the wall. The long rectangular dining room boasts high-vaulted exposed ceilings with hanging wrought iron and Edison bulb chandeliers that aptly light a floor-to-ceiling grass wall along the back, along with the small open kitchen on one side, and sectioned walls on the other. Two more murals from Cynno pay homage to the restaurant’s name and concept along the sectioned wall: one, a beautiful rendition of the golden fig logo made with stenciled gold flaked paint. The other, a second moss design of the state of Florida, highlighting the restaurant’s farming partners. Wooden tables with white metal chairs fill the tiled floor and a gorgeous Scott Handler hand-crafted communal table, seating 12, provides the perfect vantage to see the action in the kitchen.

Golden Fig will launch with dinner service only, with plans to add lunch, weekend brunch and Happy Hour in the near future.

Golden Fig, opening Monday, July 27 at 1250 South Miami Avenue in the Brickell neighborhood of downtown Miami, will be open from 6:00pm -10:00pm, Monday-Thursday, and 6:00pm-11:00pm, Friday and Saturday. Reservations will NOT be accepted for Saturday but are accepted starting Monday. Telephone: 305-374-4612. Website: www.goldenfigrestaurant.com