dining guide
Fort Lauderdale - Miami Beach - Miami M odern Garden at Seaspice
Bagatelle 2000 Collins Avenue Miami Beach 305.704.3900 www.bagatellemiami.com “From the moment we entered Bagatelle – with the comic book art mixed with chandeliers, white linens, fresh flowers Beet & Goat Cheese Salad and groove music – I knew we were in for a special experience,” said Michael Jay, husband of editor Robin Jay. Jay and son Ryan, a third-year culinary student at Johnson & Wales University, ordered the chef’s tasting menu. “We started with Yellowfin Tuna Tartar with avocado salad and lime soy vinaigrette, and the Ceviche de la Mer – the freshness and blend of herbs was spot on. The Gnocchi Yellowfin Tuna Tartar Truffles a la Parisienne – a very difficult dish to make homemade – was to-die-for. Executive Chef Matthieu Godard, who has worked all over the world and with celebrity Chef Daniel Boulud, is a genius in the kitchen,” said Ryan.
422 NW North River Drive Miami 305-440-4200 www.seaspicemiami.com “This hot stone and crudo lounge is a spectacular addition to Seaspice in Miami,” Tuna at Modern Garden at Seaspice said Robin Jay, Editor in Chief of South Florida Opulence. The Modern Garden offers intimate dining on the Miami River in a sultry, renovated post-industrial warehouse. With an extraordinary natural wood art installation with hanging glass globes and an outdoor porch-like setting, Modern Garden offers an intriguing interactive hot-stone cook-at-your-table menu with innovative and fresh cuisine. “The fresh purple watercress salad with green goddess was a delicious start to our alfresco riverside dinner,” said Karen Bivins, Director of Samuel Lynne Galleries in Dallas. Michael Bivins, the Gallery’s CEO added, “Cooking on the sizzling hot stone right at our table made the experience so memorable. The Diver Sea Scallops with smoked potato puree and hazelnut butter was my favorite dish of the evening.”
“Do try the rack of lamb with chickpea hummus, sweet pepper piperade, tzatziki and harissa. The savory baked chicken with caramelized cipolini and button mushrooms was outstanding. Without doubt, this was the BEST meal I've had in Miami — ever!” Michael said.
Hot Rock Wagyu Beef
Lamb Horiatiki
“The Uni Canape Squid Ink Chips with citrus crème, lemon zest and smoked trout roe looked like the chef was serving us a plate of fine art,” said Michael Jay. “It was as uniquely delicious as it was beautiful.” Add Modern Garden to your summer plans for sure!
SEA LEVEL RESTAURANT & OCEAN BAR at fort Lauderdale Marriott HaRbor Beach Resort & Spa 3030 Holiday Drive, Fort Lauderdale (954) 765-3041 www.harborbeachmarriott.com “This seaside gem was a relaxing and delicious dining experience,” said Cara Kingan for South Florida Opulence. “I loved that flavorful freshness of the locally sourced vegetables.” Executive Chef Jason Connelly served a five-course farm-to-table inspired menu paired with locally brewed Funky Buddha beers. The housemade burrata with Palm Beach heirloom tomatoes was served with garden chive pesto and Sebastian Inlet Clams grilled ciabatta bread, paired perfectly with a Floridian Hefeweizen libation. The Sebastian Inlet Clams with Benton’s bacon and Paradise Farms kale was served with On Top Housemade Burrata, Heirloom Blonde Ale. It was followed by miso marinated cobia with pork fried rice, celery root puree and citrus foam Tomato & Floridian Hefeweizen – with a gutsy Hop Gun IPA. Next was a perfectly cooked New York strip steak with duck-fat potatoes with black-garlic butter, grilled broccoli rabe and Teena’s Pride cherry tomatoes. It was paired with Doc Brown Ale.
Summer 2015
South Florida OPULENCE
49