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November 24, 2015

‘33’ Debuts In Coconut Grove December 5th

Coconut Grove will be welcoming a new refreshing dining experience called, ‘33.’  The former Food and Beverage Director of Coral Reef Yacht Club and “Grovite,” Chef Sebastian Fernandez will be introducing a Peruvian influenced theme focusing on service on food quality. Dishes will have a strong emphasis on ingredients as the menu will change depending on availability.  Their doors will officially open on Saturday, December 5th – just in time for FAM night (Fashion, Art + Music Night) in the Grove.

peruvian ceviche at bolivar

After 26 years of working behind the kitchen, the Chilean born Chef will be able to showcase his sincere style of cooking that encompasses Peruvian flavors and the use of international techniques and influences. Chef is also working on growing his own herbs and vegetables to use at 33.  All the dishes will be prepared with no more than 6 ingredients as "attention to taste” is the utmost importance to Chef Fernandez. Reflecting on his philosophy he said,
“If my dish is a tuna, yuzu, and apple dish, that's what you're tasting, not a multitude of sauces to mask the flavors. I was getting tired of overwhelming plates. Peruvian food is fantastic. We came up with a concept to be inspired by this food and to elevate it."
Plates are meant to share and will include Tiradito de Snapper - ginger, aji limo, yuzu, Peruvian corn, sweet potato Brussels sprouts - roasted garlic, pancetta, yogurt, Lamb chop - chicha de jora (corn based beer), cilantro, Lima butter beans puree, Cured Tuna - soy, radish, fried shitake, aji Amarillo, Mussels - chalaca sauce, plantain chips, Solterito de quinoa (quinoa salad) - fresh cheese, edamame, tomato, cucumbers, choclo, Peruvian style fried rice and more. Desserts include a Fried Arroz con leche layered in a Pisco and Vanilla sauce, a Yuzu lime pie made with Japanese citrus and graham crackers and more Latin inspired sweets (prices range from $9-$20 a plate).  In addition to wine, 33 will offer craft beers including locals like Biscayne Bay Brewing, Concrete Beach and J. Wakefield Brewing.
33 doesn't only refer to the grove's zip code '33133' but, Chef Fernandez thinks it's lucky.  The number on the Newton Scale is the temperature that water boils and has a lot to do with astronomy including time cycles of eclipses, the age that we are in Heaven for eternity, including being the atomic number for arsenic.
Chef Ferandnez and his wife Leslie, (owner of the Coconut Grove boutique, Goldie) transformed the space into a more open and inviting destination for locals and visitors to unwind and stay a while with their guests.  Fernandez constructed everything from scratch even designing the bar using reclaimed wood from pallets and copper.  Dinner service will take place from 6-11 PM Monday - Sunday and they will be closed Tuesday.  Lunch and brunch are TBA. For more information email [email protected] or visit them on Facebook and Instagram @33Kitchen.  The restaurant is located is 3195 Commodore Plaza in Coconut Grove.
Culinary enthusiasts will be able to get a first bite of 33 before they officially open December 5th.  Since the Friday and Saturday seating sold out, one last preview will begin at 8 PM on Monday, November 23rd for visitors to dive into a 8 course tasting menu with 3 different wine selections.  In addition to previewing the Peruvian influenced menu, attendees will be able to meet Chef Sebastian Fernandez and learn more about what they can expect from 33.
The cost is $55 per person and reservations can be made by emailing [email protected].

Tasting Menu:

Causa limena, purple potato, seared tuna, avocado, aji Amarillo sauce

Tuna tiradito, yellow fin, yuzu, ginger, tobiko, jalapeno

Ceviche de corvina, lime, ginger, aji Amarillo, red onions, cilantro

Conchitas a la parmesana, scallops, paramaean, white wine

Lamb chop, chicha de jora, cilantro, pallares puree

Lomo saltado, tenderloin, red onions, tomato, soy

Aji de Gallina, yellow chili sauce, 64 degree cooked egg, potato croquette

Trees leches and berries Sponge cake, fresh berries

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