STUBBORN SEED

Top Chef star Jeremy Ford helms a contemporary American kitchen, showcas-ing fresh, seasonal fare prepared with modern techniques, along with inventive craft cocktails in South Beach. Aptly named for the perseverance for opening a restaurant, Stubborn Seed holds a vibrant eclectic atmosphere perfect for a pleasant evening out with friends.

 

Stubborn Seed is the result of pairing unrelenting passion with an unapologetic approach. Ford and his team, which includes long time friend, chef Joe Mizzoni, take inspiration from travels in Asia, Europe and Miami’s own seed to create a diverse and eventful menu.

 

The design of the establishment is a mixture of influences, much like the menu. The components are reflective of the areas whimsical art deco aes-thetic, along with 1970s inspired earth tones of rich browns and yellows, and rust color accents throughout. The contemporary industrial greys and exposed concrete complete the interior with a relaxed and sophisticated atmosphere.

 

Guests can expect to experience different textures and flavors in the rich menu, featuring natural ingredients, seasonally sourced. Servers guide guests through the rotating menu of seasonal spe-cialties encouraging them to share and explore various dishes from dynamic categories. The raw section boasts fresh oysters with radish, Thai chili mignonette and Fresno pepper oil, or the Jojo tea cured snapper with sorrel, celery, clementine and hearts of palm is a sight to see. For a hearty meal, the herb-roasted wagyu is served with trumpet mushroom, carrot textures and mustard butter or the chicken is always a crowd pleaser with truffle and gnocchi.

 

The bar program is as good as the cuisine with visually inventive cocktails, such as the desert dai-sy presented in a unique sphere, follow the light which is wrapped in a web of candied sugar as a garnish and the half baked with smoke emitting from a beaker like glass to resemble an amazing science experiment.
stubbornseed.com

 

 

ETARU MIAMI

Restaurateur Rainer Becker brings Japanese flair to South Florida with his contemporary robatay-aki restaurant. In Hallandale, this popular neigh-borhood restaurant welcomes local diners with a menu and vibe that embraces its waterfront set-ting.

Guests will dine in a stunning multi-functional space steps away from the surf and sand that evolves throughout the day and night offering a ground level beach club, restaurant and bar for all occasions.

 

Diners can indulge in a variety of delicious dishes ranging from sashimi, maki rolls to snacks and soups and robata seafood. The menu revolves around the robata grill, which is slow grills fare over charcoal for a rich authentic taste. For in-stance the spicy tobanjan glazed pork ribs is slow cooked and infused with flavor, as is the lamb cut-lets smothered in Korean spices. Opt in for the robata skewers and choose from chicken, beef, prawns or tofu for a fresh perspective on Japanese cuisine.

 

The Sunday brunch menu is stocked full of the best of the best. Diners will choose one main course and a selection of hot and cold items are offered in a buffet style. Hot and cold items in-clude sushi, sashimi, salads, sweet potato pan-cakes and more.

 

As for the beach bar menu, the cocktails are expertly crafted with an artistic flair; the fresh pressed juices are the perfect start to the day and for a sophisticated evening, choose from the wide list of wines. From 10am to 2pm, food options are available and include classics like French fries, smashed avocado and fruit salad, perfect for warm summer beach days.

etarurestaurant.us

 

 

 

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