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October 31, 2016

Raising The Bar: Executive Chef Giorgio Rapicavoli Now Helming Glass & Vine’s Cocktail Program & Introducing New Seasonal Dishes

Coconut Grove dining gem Glass & Vine is welcoming fall with a brand new cocktail program and new seasonal lunch and dinner items, all crafted by none other than Executive Chef Giorgio Rapicavoli. The talented South Florida chef – who already carries the titles of Food Network Chopped champion, FORBES “30 Under 30” list-maker and James Beard Award semi-finalist – is adding head mixologist to his repertoire.

“Much of Giorgio’s success is credited to his ability to think outside the box and take risks,” says Ignacio Garcia-Menocal, Grove Bay Hospitality Group Co-Founder and Chief Executive Officer. “He has a deep appreciation of ingredients and incredible depth of knowledge. When we discussed letting him revamp our cocktail program he was up for the challenge and we were excited to see what he would create.”

“Restaurants traditionally hire a mixologist to collaborate with a chef,” adds Francesco Balli, Grove Bay Hospitality Group Co-Founder and Chief Executive Officer. “If there’s any chef in South Florida that can wear both hats it’s Giorgio. We entrusted him to take the lead behind the bar. He embraced the opportunity and we’re proud to say he exceeded our expectations.”

Glass & Vine first entered the scene when it opened its doors in the heart of Peacock Park in March 2016, proving to be a pioneer in Coconut Grove’s culinary renaissance. In less than one year, the Grove has regained recognition as one of South Florida’s must-visit dining neighborhoods, and Glass & Vine has quickly earned rave reviews as the city’s hottest destination for whimsical, modern Floridian cuisine in a unique park setting.

Already known as an inventive thinker who’s not afraid to push limits, Rapicavoli raided Glass & Vine’s pantry to concoct eight new libations. Pantry items making it in the glass include carrots, ginger, citrus and freshly-squeezed juices, which make for the perfect flavor profiles to enjoy al fresco. Libations, include Bay View Spritze #2 ($10) – FOS Mastica, house citrus, mint and prosecco; Magic School Bus ($11) – cachaça, aperol and salted passion purée; and La Mula ($13) – tequila, ginger liquer and jalapeno. Additional refreshers include Commodore Sour ($13) – rye whiskey, yuzu, soy and rice vinegar; Ricky Ricardo ($12) – vodka, Campari and raspberry liquor; and Local Honey Shandy ($10) – Florida wheat beer, honey and China-China liqueur.

“Crafting the cocktail menu brought me back to my Chopped days,” Rapicavoli said. “You get to be creative, you have great access to ingredients, and you want to showcase them without going overboard.”

Not one to rest on his laurels, Rapicavoli simultaneously tweaked Glass & Vine’s lunch and dinner menus, taking advantage of the season’s best offerings.

For lunch, new Garden, Sea and Land highlights include Grilled “Little Gem” ($13) – roasted garlic yogurt, soft egg, grana Padano and black pepper; Blue Crab Hush Puppies ($14) – fresh blue crab, lemon cream and homemade ‘old bay’; and Pan Tumaca ($11) – heirloom tomatoes, jamon Serrano and manchego. Rapicavoli’s newest dinner creations feature fresh Local Fish ‘Aguachile’ ($17) – carrots, passionfruit and Florida citrus; Shrimp ‘Al Ajillo’ ($14) – red pepper romesco; parsley salad and olive oil toast; Grilled Octopus ($25) – nuoc cham, cashews, coconut cream and cucumber; and Beef Tartare ($12) – togarashi crumbs, egg yolk and lettuce.

“Sometimes dishes inspire drinks, sometimes it’s the other way around,” said Eddie Acevedo, partner and Chief Operating Officer of Grove Bay Hospitality Group. “Having Giorgio helm both has created such a smooth relationship between the kitchen and bar. We’re already looking forward to next season.”

Guest wishing to sample Rapicavoli’s new dishes and drinks can stop by Glass & Vine’s Happy Hour, which just launched and is available weekdays from 4PM to 7PM. Snacks ($4) on offer include Marinated Olives, Cured Meat and fresh ZTB Bread with butter and olive oil. Small Bites ($7) run the gamut from Sweet Potatoes – “huancaina sauce”, queso blanco, lime and cured egg yolk; to Florida Stracciatella – California olive oil; local bread and garlic confit. Happy Hour drink specials feature Rapicavoli’s new Cocktails ($8), Beers ($5) and Featured Wines ($8).

The exclusive cocktails – designed to pair beautifully with the restaurant’s sweet and savory selections – can be enjoyed at the 200-seat concept situated in the heart of Peacock Park. Glass & Vine features indoor and outdoor seating, large Tuuci umbrellas covering all exterior dining areas and a state-of-the-art air circulation system to keep diners cool year round at one of South Florida’s hottest dining destinations.

Glass & Vine is located at 2820 McFarlane Road in Coconut Grove. Lunch is served Monday through Friday from 11:30AM to 3:30PM. Dinner is served Monday through Thursday from 5:30PM to 10PM; Friday and Saturday from 5:30PM to 11PM and Sunday from 5PM to 10PM. Happy Hour is available Monday through Friday from 4PM to 7PM. Brunch is served Saturday and Sunday from 11AM to 3:30PM. Valet parking is available in front of the restaurant on McFarlane Road.

About Grove Bay Hospitality Group:

Founded in 2010, Grove Bay Hospitality Group owns and operates restaurants, in addition to being a boutique consulting firm. Based in Miami, Florida, Grove Bay aspires to enhance the lives of its guests, employees, communities and investors as a restaurant industry leader by developing innovative, memorable and highly successful restaurant concepts. Glass & Vine will be the first of many Coconut Grove restaurants and retail projects the dynamic hospitality group has in store as part of its neighborhood revival. The homegrown restaurant company is planning an ambitious multi-restaurant and retail project, The Harbour, in Coconut Grove, slated to begin fall 2016. For more information, visit grovebaygroup.com

Glass & Vine

glassandvine.com

Information provided by Carolina Navarro/Larry Carrino, Brustman Carrino Public Relations

 

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