What’s Cooking at Florida Cookery
Stop by the new eatery for spicy conch chowder, cool cocktails, and a whiskey-spiked dessert.
December 04, 2012
Papaya Fresca cocktail at Florida Cookery
Florida Cookery, nestled on the second floor of the newly reopened James Royal Palm Hotel, sits on the top of our list of restaurants to frequent during Art Basel Miami Beach. Executive chef Kris Wessel has crafted a regional menu of elevated Southern favorites. For a light lunch, try the spicy conch chowder and fried fritter dipper with a side of savory pigeon pea rice. Dinnertime favorites include pecan-dusted grouper served with a cheese grit cake, string beans, and citrus black butter, as well as tender wild boar chops with sapodilla jam, green peas, and Caribbean casserole. A banana pecan pudding with whiskey sauce is a no-brainer for dessert.
The cocktail menu also nods to our fair state, with tropical selections like a Papaya Fresca with rum, maraschino liqueur, guanabana purée, and prosecco, as well as signature libations like The Floridian, which packs rum, orange liqueur, and zesty Falernum. Adding to the restaurant's Southern charm are the servers' blue- and white-checkered shirts and jeans and the restaurant's woody, earthy tone décor. 1545 Collins Ave., Miami Beach, 786-276-0333