18 Jan Three new Miami restaurants to add to your bucket list
JANUARY
Mayfair Kitchen, a fresh addition to Coconut Grove, delivers culinary craftsmanship curated with love. Dishing up new design with vibrant tiles, white marble bars, wood-fire oven and two terraces, the restaurant feels bright yet intimate.
Mayfair Kitchen is helmed by executive chef Ted Mendez, winner of “Top Chef of the Grove” 2016. Chef Mendez’s pedigree includes executive chef positions at Grove Isle and Barton G. His 20+ years of experience in Miami brings flair to the table for breakfast, lunch and dinner. His high quality ingredients, vegetarian focus and innovative presentation delivers healthy indulgence.
The extensive menu includes, Wood-fired Baked Spinach with lemon and parmesan; Cauliflower Gratin with leeks, parmesan and truffle; Chicken al Carbon with thyme au jus and sweet potato hash, Roasted Short Rib with potato, celery, carrots and blue cheese; and Wood-fired Cavatappi Mac & Cheese with spinach, smoked gouda, mozzarella and parmigiano reggiano.
FEBRUARY
Essensia at The Palms Hotel & Spa follows a farm-to-table philosophy but brings it even closer to home with its on-site organic garden in partnership with Little River Cooperative. Known for vast seasonal selections of local, organic and sustainable ingredients, Essensia continues to evolve the definition of “naturally grown”.
Jonathan Haloua joins Essensia as its new chef de cuisine. Haloua, educated in France, holds a bachelor degree in hotel and restaurant management, a diploma of hotel and restaurant professional studies (B.E.P. cuisine), and a professional chef diploma (C.A.P) from Ecole Hoteliere de Paris Jean Drouant.
With over 20 years in the industry, 14 of those as chef/partner Chef Haloua’s vast knowledge and network of renewable resources and local suppliers supports his new menus to continue to nourish the restaurant’s philosophy. His new menus deliver an “inspired by nature” culinary approach with specialty purveyors including KSS Farms, Harpke Family Farms, Painted Hills Beef, Green Circle Chicken, Serious Cow and fresh catch from Sea Whistle / Loch Durat and Gulf & Coast Caught.
MARCH
CHOTTO MATTE brings the artistic energy of underground Tokyo and modern sophistication of London’s Soho to the west end of Lincoln Road early March 2018. With its first U.S. location, owner and founder Kurt Zdesar and the NZR Group combine authentic Nikkei cuisine in a vibrant, and most of all, fun destination in a stunning new build within the 1111 District, just off of Lincoln Road.
Executive Chef Jordan Sclare directs the CHOTTO MATTE Miami culinary team. Sclare’s extensive pedigree includes Gordan Ramsay’s 3 Michelin-Star London restaurant; Nobu Park Lane and presently Group Executive Chef at CHOTTO MATTE London, Black Roe, Fucina and Pantry Marylebone within the NZR Group. Head Chef, Jimmy Gallagher will oversee daily operations. Gallagher’s culinary expertise includes opening chef de cuisine at Blue Ribbon Sushi Miami and 1111 Peruvian Bistro. Born and raised in Lima, Peru Gallagher staged with Gaston Acurio’s restaurants.
Andy Martin Architects (AMA) dramatic design blends CHOTTO MATTE’s signature Tokyo vibe with Miami’s tropical life. The 219-seat restaurant and bar features Shou Sugi Ban wood ceilings and lush, hanging gardens created by Raymond Jungles. A large floating ceiling inspired by abstracted Japanese roof style known as ‘Irimoya’ delivers year-round al fresco dining, with a fully retractable roof. Imported in its entirety, a 19-ton Sicilian boulder creates a dramatic focal point between the sushi bar and cocktail area while a vibrant mural created by local graffiti artists pours over interior walls. AMA skillfully intertwines natural stone, carbon steel, tinted glass, and dark stained timber for a textured palette, indicative of ‘Japanese sensibility’.
