Green House Organic Restaurant

At North Miami’s recently opened Green House Organic Restaurant, nature comes together with French and Continental cuisine through the establishment’s dedication to using only organic, sustainable ingredients from around the globe. Produce is handpicked in the morning from The Chef’s Garden farm in Ohio, shipped at noon, and served by dinnertime, and octopus straight from Portugal is cooked sous vide for approximately four hours. Award-winning chef (and former instructor at Le Cordon Bleu in Miami) Marcelo J. Marino follows a purist philosophy of extracting “the most natural flavors possible from the ingredients while cooking with the least amount of fat,” he says, offering diners “discoveries in each dish.” This can include homemade breads and cheeses, old-world-style coated halibut with lobster sauce and Russian kale, and even ostrich carpaccio paired with brandy rosemary-infused cantaloupe and honeydew melon. This month, seasonal dishes include merguez sausages, crab salad, and cod en papillote. 3207 NE 163rd St., North Miami Beach, 305-949-6787