August 18, 2015


Golden Fig, Brickell’s quaint farmhouse eatery from restaurateur and native Miamian Michael Sullivan and seasoned local Executive Chef Tomas Prado, is launching a Monday-Friday, 11:30am-3pm lunch service on Monday, August 24, 2016. Named after the sunshine state’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.

Already garnering attention at dinner for his simply prepared Florida-inspired faire, Prado will dish out a menu of moderately priced, frequently rotating hand-crafted, made-in-house snacks; light and artful starters; local and in-season vegetables; pasture-raised meat and seafood entrees; and artful desserts, along with specials specific to lunch including interesting sandwiches and salads featuring uber fresh seafood, housemade pastrami and charcuterie, and more.

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; Hudson Valley Foie Gras Parfait – mousse-like foie layered with spiced mango compote and served with rustic toast from Zak the Baker (ZTB);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.

Serving as a light lunch, or working well shareables, Starters ($8-$15) include clean, light fare such as a refreshing Chicken & Bibb Lettuce Salad with heirloom tomatoes, red onion, and buttermilk dressing; a Seasonal Soup of the Day; AtlanticTuna 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 a Farmers Salad, also from Homestead, showcases shaved market vegetables, citrus, fine herbs and lemon vinaigrette; andMaine Mussels, steamed in Florida Cracker Beer with orange, cilantro and pickled fresno chili.

Mains ($12-$25) run the gamut from casual sandwiches to heartier entrée style dishes such as Turkey Club Sandwich with juicy house roasted turkey, crisp bacon, basil aioli, lettuce, and tomato; a Croque Americano with Edward’s country ham, melted cheddar cheese and mesclun greens; Pan-Seared Chicken Breast with fines herbes and sautéed collard greens; Black Grouper Brochette – skewered, fresh from the Florida Keys, grouper over Saffron couscous with seasonal vegetables and caper chimichurri; a juicy Grass Fed Burger, from Joyce Farms, topped with aged cheddar, housemade pickles, caramelized onions, and house golden sauce; 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 Mushroomsfrom 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 theSundae – chocolate stout, cinnamon and malted milk ice creams, ginger snaps and salted caramel; Key Lime Jar – graham cracker crumble and meringue; OrganicPeach Cobbler – Oat Crumble and cinnamon ice cream and the S ‘mores Jar – Chocolate mousse, torched marshmallow and graham cracker.

A special menu of fun and satisfying snacks will be offered between lunch and dinner service.

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.

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.

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