Suwanee River Ranch Grilled Wild Boar
Grapefruit Guajillo Ceviche
Chef Kris Wessel
The James Royal Palm Hotel will reopen its iconic Art Deco doors any day now, leaving us to wait just a bit longer (November-ish) for the opening of Florida Cookery, chef Kris Wessel’s culinary ode to South Florida.
At the soon-to-open hotel restaurant, Wessel will tap into the ingredients and regions that define authentic, “hyper-regional” Florida cuisine, with flavors influenced by the Deep South, Latin America, and even the backcountry of the Everglades. Also the owner of the MiMo District's Red Light Little River, Wessel is a Florida native who spent his adolescent years in New Orleans—so you can expect Creole flavors on his menu as well. The restaurant is named after a Florida cookbook from the ’40s that belonged to Wessel’s grandmother. (Think old school recipe books that ladies social groups used to put together and sell for charity.)
Cookery looks to preserve Florida’s rich kitchen traditions, with a refined touch and a few surprises here and there, from frog legs in lime leaves to lychee-roasted quail to mango pie. 1545 Collins Ave, Miami Beach