March 10, 2014

Porcão Farm to Grill

Porcão Farm to Grill, the highly anticipated multi-venue hotspot, is set to make its debut in the heart of Downtown Miami’s Mary Brickell Village in April 2014. The chic, stylish dining and nightlife destination will deliver a lively food and drink scene complete with a menu of premium dry-aged meats and composed dishes made from farm fresh products and seasonal ingredients. Porcão Farm to Grill’s multi-faceted concept aims to reinvent traditional steakhouse dining to reflect the tastes of savvy South Florida diners.

Helming the kitchen is executive chef Jeff O’Neill, whose illustrious culinary career has included working alongside some of the most highly regarded chefs in the industry including Charlie Palmer at Aureole; Daniel Boulud at Daniel; and Eric Ripert at Le Bernardin. The robust menu at Porcão Farm to Grill focuses on sourcing ingredients from local farmers and purveyors with sustainable fish, organic produce and free range meats. Rolling carts will allow guests to peruse the tempting offerings of the raw bar with seasonal delicacies such as Gulf prawns, oysters, cold water lobster tail and stone crabs; and the cheese and cures cart will feature a weekly selection of charcuterie, cheeses, fruit preserves and vegetable pickles. Featured pass around appetizers ($10 - $18) will include a dry roasted mussel platter infused with shishito peppers, green garlic and roasted piquillo pepper bouillon; crisp beef cheek pierogies with purslane and toasted almond agro dolce; and delectable suckling pork confit served atop a toasted bulgur biscuit with black kale, shaved radish and candied kumquat.

Steakhouse favorites such as a 14-ounce bone-in filet ($44), or the lighter, female-friendly Kao Girl box steak ($24), will be served a la carte and dry-aged onsite in the viewable specialty aging room. True carnivores can choose to indulge in the signature 16-ounce Kao steak (prices vary) dry-aged for 28, 36, or 48 days. Those craving a meat feast can opt for the all-you-can-eat parrilla (entire table must participate) featuring herb and garlic rubbed picanha, chorizo and chicken thigh; served with quinoa pilaf, feijoada, sweet plantain and arugula chimichurri.

Composed plates will include seasonal specialties ($16 - $19) such as sweet water trout with preserved lemon quinoa, chorizo, tomato compote and roasted shellfish sauce; hand rolled tagliolini tossed with crookneck squash, pioppini mushrooms, spinach, camembert cheese and topped with asiago crumbles; and citrus and garlic broiled swordfish mignons accompanied by baby mustard cabbage, slow roasted golden beets, and a citrus maitake broth.

Farm’s Yield sides are available in individual ($6 - $12) or family-style portions ($5 per person) and will feature spins on classic steakhouse fare like the cheesy creamed spinach made with gruyere and nutmeg; quinoa with preserved lemon and chorizo; as well as unique offerings such as seared cranberry and foie gras dumplings finished with brown butter and chives; and waffle bread pudding with maple and sage.

Decadent desserts are meant to be shared with servings for up to six guests. Rich selections such as “junk food” features single malt butterscotch pudding with a butterscotch and Oreo crumble topping; while seasonal favorites such as the Americana offers mini strawberry shortcake pastries with whipped mascarpone and strawberry cava coulis.

Those interested in a more casual dining experience can enjoy the Five & Dime menu on the Patio at Porcão, featuring specially priced lite bites such as crackling crisp sunflower falafel with cucumber and cumin coriander yogurt; Atlantic mackeral escabeche with spicy olive oil, Jerez vinegar, red onion and crisp yuca; cheesy risotto tots served with a red pepper puree; and an oak grilled flatbread with fig, fontina cheese, braised fennel, balsamic onion and asiago.

The spacious, sexy locale boasts more than 10,500 square-feet. From a see-through enclosure, guests can view the dry-aging room and wine cellar. Showcasing the restaurant’s commitment to serving local and fresh ingredients, an herb and greens garden will serve as one of the many focal points. Diners can mingle amongst elegant dark wood banquettes and subtle red leather accents at Porcão Farm to Grill, or kick back with small bites and cocktails on the hip and casual Patio at Porcão. Eclectic iron light fixtures will hang from vaulted ceilings to create a seductive ambiance, while a sleek, contemporary staircase will lead to KAO Lounge, where guests can enjoy a night of imbibing and dancing; or indulge in a classic cocktail or cognac and a cigar at KAO Smoke, which will have a separate entrance for the ultimate speak-easy experience.

Porcão Farm to Grill will be open for dinner nightly, with lunch and brunch being served at a later date. Located in Mary Brickell Village at 901 South Miami Avenue, Suite 101. Valet and metered street parking will be available. Telephone: (305) 779-2445;




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