Multi-venue hotspot, Porcão Farm to Grill, makes its highly anticipated debut in the heart of Downtown Miami’s Mary Brickell Village on Wednesday, April 2, 2014. The sophisticated dining and nightlife destination aims to redefine the traditional steakhouse concept by delivering a lively food and drink scene complete with an expansive menu of farm-to-table delicacies and creative cocktails.
Overseen by Executive Chef Jeff O’Neill, the menu offers a variety of premium dry-aged meats and composed dishes made with locally sourced seafood, farm fresh vegetables and seasonal herbs and spices. Innovative iPad menus will allow guests to interact and navigate through the medley of Pass Arounds, Seasonal Specialties, Steakhouse Favorites, Vegetables and Starches and Sweets. A rolling raw bar cart will feature an assortment of tempting seasonal seafood options (market price) such as Gulf prawns, oysters, cold water lobster tail and stone crabs; while a cheese and cures cart will feature a weekly selection of charcuterie, cheeses and house made fruit preserves.
Pass Around appetizers ($10-$18), with options to satisfy every palate, will include Atlantic mackerel escabeche in spicy olive oil, Jerez vinegar, red onion, parsley and crisp yuca; parmesan gruyere soufflé served with a sweet and spicy tomato fondue; and broiled veal marrow with royal red shrimp and a toasted horseradish crumble.
With O’Neill’s focus on sourcing ingredients from local farmers and purveyors with sustainable fish, organic produce and free range meats, Seasonal Specialties ($16-$29) include hearty dishes such as the fisherman’s stew - a hearty combination of harvest vegetables and fresh seafood including snapper, grouper, spiny lobster, Gulf clams and prawns simmered in a saffron sangria broth; griddled corn cakes with ricotta, pickled roots and roasted red kale in a warm grilled mushroom vinaigrette; and slow roasted pork saddle with grilled peach spice bread panzanella and pistachio gremolata.
Succulent Steakhouse Favorites ($16-34) are cooked to perfection and served a la carte with options including a tender 6 oz. Wagyu cap steak; 8 oz. butcher cut hangar steak with tequila and molasses marinade; and a savory oak roasted Mangalitsa pork chop with cachaca and cranberry glaze. Meat aficionados can indulge in a signature 16 oz. KAO steak dry-aged onsite for 28, 36, or 48 days in the glass enclosed specialty aging room. House made sauces are meant to complement the robust flavors of the premium meats with a choice of chive béarnaise, burgundy beet reduction, arugula pesto chimichurri, whipped horseradish crema or the restaurant’s signature “P1” steak sauce made with molasses smoked ketchup
A welcome addition to any main plate, Vegetables and Starches vary by season and are available in individual ($6-$12) or family-style portions ($5 per person). Spins on classic steakhouse favorites like the BBQ yam gratin with gingersnap breadcrumbs; roasted cauliflower served with roasted pepper romesco; and truffle potato pillows sprinkled with Parmesan cheese, make the perfect side dish. Those looking for a lighter side dish can opt to customize their own Market Jumble salad tossed and served tableside.
For a decadent ending, guests can indulge in Sweets such as the frozen banana brittle custard served on a moist pistachio cake, or the Richie Bag O’Donuts, warm ricotta donuts served with peanut butter milk glaze dipping sauce.
Porcao Farm to Grill’s beverage program features an array of creative and classic cocktails, as well as more than 75 wines-by-the-glass. Pairing recommendations based on a guests selected meal can be found throughout the iPad menus. Craft cocktails include the Bubbly Passion with Grand Marnier, champagne and passion fruit puree; KAO Fire with rye whiskey, house made bitters, rock candy syrup and maraschino cherry syrup; and Rojo Vivo made for guests tableside with Grey Goose vodka, TY KU liqueur, pomegranate and strawberry purees, then stirred and frozen with liquid nitrogen.
The spacious, sexy locale boasts more than 10,500 square-feet complete with a sprawling bar and lounge areas. From a see-through enclosure, guests can view a dry-aging room with salt wall and walk-in wine cellar. Showcasing the restaurant’s commitment to serving local and fresh ingredients, an herb garden serves as one of the many focal points. Guests can satisfy their dinner cravings in the main dining room amongst elegant dark wood banquettes or kick back with small bites and cocktails on the hip and casual Patio at Porcão. Eclectic iron light fixtures hang from vaulted ceilings to create a seductive ambiance, while a sleek, contemporary staircase leads 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, with separate entrance located on the second floor of Mary Brickell Village, for the ultimate speak-easy experience.
Porcão Farm to Grill will be open nightly for dinner, with lunch and brunch launching at a later date. Located in Mary Brickell Village at 901 South Miami Avenue, Suite 101. Curbside valet and metered street parking are available. Telephone: (305) 779-2445; www.porcaogrill.com.
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