The Buzz: The Farmer, a staple of the Coconut Grove Restaurant’s menu, has been a local favourite ever since chef Michael Beltran introduced it at the restaurant’s opening in 2016. The Farmer is a new way to start any meal. Its ingredients change seasonally depending on the availability of local fruits and vegetables. Chefs’ favourite recipes have a base of sofrito, a green onion puree that adds flavor to seasonal greens like radishes, edible flowers, etc. The chic finish is achieved with Cuban Guarapo (sugarcane juice) as well as a bitter-orange French dressing.
Estiatorio Ornos
The Buzz: Desserts don’t have to be bursting with energy in order to look good. The “Yiaourti me meli”, a Greek yogurt dessert with honey, is a simple and traditional way to end a heavy, conventional Greek meal. The yogurt is made in-house and drizzled with honey. Crispy walnuts are also added. You can enjoy it guilt-free. Did we mention that it’s delicious too?
La Fuga at the Shorebreak
The Buzz: Grouper is a delicate fish that’s used in Mediterranean cuisine. It goes well with anything. Cernia Al Forno, a baked grouper by Chef Michael Mayer, uses aromatic herbs to create an airy crust. The fish is surrounded by a savory and smoked ragout using recent Italian tomatoes. Under the fish, there is a layer of creamy home-made polenta. This is a comfort food, but it’s also packed with healthy ingredients.
MaryGold’s Florida Brasserie
The Buzz: This restaurant’s deep-layered Cabbage Terrine is a complex dish. Imagine lasagna without the carbs but with just as much taste. The recipe begins with savoy kale, leaves brined in sea salt and marinated mushrooms. Each layer of greens are laid manually on top of slices of eggplant. The broth is applied to the whole stack just before serving. It’s now full of flavor from the mushrooms. The denseness of this dish is a favorite among vegetarians.
The Buzz: Prawns may be the most underrated of all seafoods and not everyone’s first choice. Let’s first clear up the common false impression. The term “prawn” does not refer to a large shrimp. They tend to be sweeter and more meaty than their smaller crustacean relatives. Chef Nano Crespo also has a way with prawns. He chooses wild, not farm raised, and from fresh water. This wild prawns recipe is based on the fact that only olive oil, pepper, and salt are used to season the prawns. They’re then grilled over a charcoal fire at high heat for a few minutes. The dish is finished with fresh lemon juice, chives (also known as French parsley), parsley and chervil. Candy meat is given a smoky flavor by the careful preparation. The dish is completed with a greens and fennel dressing.