Trump Sonesta
Miami, FL
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Tw-7 Salmon, Seared Oni Giri, Fermented Soy, Enoki, Dashi, Compressed Pea Tendrils
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Kurtis Jantz delicately balances a piece of sous vide salmon on a nori-bound seared onigiri (a Japanese rice ball snack that he integrates seamlessly into this sophisticated dish). The fish is topped with sous-vide cooked pea tendrils that maintain their vibrant green color and finished, tableside, with hot dashi broth.
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| Chef Kurtis Jantz |
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Karu&Y
Miami, FL
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Pan Seared Flounder, Apple and Cured Beef Cannelloni, Scarlet Beet Powder, Confit Celery, Porcini Broth
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Alberto Cabrera takes tableside pouring to another level by preparing the plate with a mound of deep red beet powder. When the rich porcini broth is poured over the plate, the powder colors and flavors it, turning the flounder and cannelloni’s white background to a bright swirling pink.
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| Chef Alberto Cabrera |
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The Lido
Miami, FL
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Local Snapper with Avocado, Micro Cilantro, and Lime Juice
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Mark Zeitouni uses a pale pink Himalayan sea salt block to serve his local snapper dish. The salt serves as a stunning, organic plate and simultaneously seasons the simple sashimi dish with its salty surface. The trick in successfully using the block without over-salting, is to keep it dry – any excess water will transfer salt onto the fish.
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| Chef Mark Zeitouni |
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Baleen
Miami, FL
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Kobe Beef, White Soy, Lemongrass, Chile-Glazed Daikon, Shiitake with Roasted Garlic, Wasabi Cream
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Jesse Souza finds inspiration in the Himalayan rock salt as well, but uses it in a different way. Souza heats the salt to use it as a searing pan, bringing it to the table with all the accoutrements and allowing the guest to cook their own beef (and season it at the same time). The interactive cooking is straightforward but impressive nonetheless.
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| Chef Jesse Souza |
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Wish
Miami, FL
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Snapper, Pickled Papaya, and Tea Foam
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Michael Bloise composes this pretty, colorful pile without missing the opportunity to show off his clean techniques. The dish is very simple, in keeping with Bloise’s personal philosophy, but he highlights what he’s taken care to cook well: the golden skin of the snapper, the julienned papaya pickle, and the firm tea foam quenelles.
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| Chef Michael Bloise |
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Nobu Miami
Miami, FL
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Wagyu with Poached Asian Pear, Chinese Artichokes, Bok Choy, White Miso, Tarragon, and Tobacco
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Thomas Buckley serves the Matsuhisa classics at Nobu Miami alongside Japanese inspired originals like his interactive Wagyu preparation. Buckley fills a beautiful petrified cherry wood box with hot coals and gives it a metal grate lid. On this makeshift barbecue, he places a tobacco leaf and sliced rare Wagyu. As the leaf burns and smokes, its aroma flavors the meat and the air, dramatically.
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| Chef Thomas Buckley |
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