Pickled beet and orange salad
The recently opened Georges Kitchen Midtown is now offering its contemporary French fare for the bustling lunch crowd (noon–4 p.m.). Amid the restaurant’s resplendent décor, described by owner Georges-Eric Farge as “brushed brass accents and deep coral colors [that] remind diners of a little nook in Paris’ St. Germain,” lunchtime diners can tuck into light yet savory dishes like ricotta gnocchi with smoked salmon fried capers.
Michelin-starred executive chef Steven Rojas has channeled his French and Spanish training into shareable small plates and seasonal à la carte specialties. Tempting selections include Rojas’ spiced lamb burger with ratatouille sumac yogurt or his pork belly and tomato jam slider. Lighter options include a niçoise tart with poached egg, fish roe, and arugula; a pickled beet and orange salad; and an endive salad with honey crisp apples and walnut financier. Up the ante on your midday meal with head mixologist Mo Dahab's inventive cocktails or pastry chef Franck Monnier's delightful desserts. Grand Marnier soufflé with raspberry coulis, anyone? 3404 N Miami Ave., 305-438-9199