April 8, 2015 | Food & Drink
April is Earth Month, so what better way to honor Mother Earth than by eating food directly from the source? Here, we round up the hottest restaurants that use locally sourced ingredients.
Strawberries & Crème at The Federal
The Federal, which recently starred in Bravo's newest culinary reality series Best New Restaurant, might be famous for its biscuits, but you'd be a fool not to order this sweet-meets-savory dish while strawberries are still in season. The crème in this case is cheese, as in Mozzarita owner and local cheese maker Vito Volpe's stracciatella, served on toast alongside Harpke Family Farm's micro greens and drizzled with avocado oil—trust us, it tastes as good as dessert. 5132 Biscayne Blvd., Miami, 305-758-9559
Florida Alligator Bites at Kush
Surely you've been to the Everglades and seen gators up close, but the real question is, have you eaten one? If the answer is no, head over to Kush where owner Matt Kuscher puts a strong emphasis on local ingredients, such as burgers made with grass-fed beef from Cowart Ranch in Sumterville and fried gator hailing from Cypress Creek Farms in Starke. The latter is seasoned with Old Bay for a kick, topped with creamy garlic and spicy mayo, and so delicious you'll forget you're eating a reptile. 2003 N. Miami Ave., Miami, 305-576-4500
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When it comes to farm-to-table fare, Essensia does it best—there isn't a single dish on executive chef Julie Frans' menu that isn't tied to a nearby farm. Right now opt for the fresh Florida lobster, which takes full advantage of mango season by using tropical fruit from Paradise Farms or Q Farms (depending on the mangos available each week) to balance out the shellfish with sweetness and acidity. Garden mint and chives, which come from the chef's backyard garden, and spicy cilantro dressing accompany the dish. 3025 Collins Ave., Miami Beach, 305-908-5458
Local Fish Ceviche at Michael's Genuine Food & Drink
No place takes hyper-local as seriously as Michael's Genuine Food & Drink. One piece of evidence is its ceviche, which changes daily and highlights the morning's catch and the season's ripest produce from nearby farms. Last week it was cobia and shrimp from the Florida Keys with guava, citrus, peppers, red onion, avocado, and cilantro. This week? The catch of the day from Trigger Seafood prepared with cane juice kombucha (made with sugarcane from Corona Farms in Homestead), tangerine, lemongrass, lila onions, and cilantro. As for next week, you'll have to go again to find out. 130 NE 40 St., Miami, 305-573-5550
Creamy Crab Chowder at Edge Steak & Bar
With stone crab season coming to an end in mid-May, you'll have to get your crab fix another way. Indulge in the succulent crustacean with an order of Edge Steak & Bar's gin-spiked chowder. In it you'll find Florida blue crab, leeks from Swank Farms in Palm Beach, and local spring vegetables like dill, onions, snap peas, and whatever else executive chef Aaron Brooks can get his hands on. Like the rising temperatures in Miami, this dish is hot in every way possible. 1435 Brickell Ave., Miami, 305-381-3190
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If you try to stay away from the "turf" in surf and turf because you think there's no such thing as local meat, think again. Adena gets its meats from its namesake farm in Ocala where the animals are free to roam on 90,000 acres. Knowing this, you'll feel much better about indulging in this cowboy steak grilled up just how you want it. 900 Silks Run, #1740, Hallandale Beach, 954-464-2333
Master of French cuisine Daniel Boulud only sources the best for every dish he puts his name on, which is why he calls on AAA Farm for his suckling pig dish. Indeed, this little piggy boasts perfectly crisp and golden skin, and offers mouthwatering tender meat. Coupled with pak choi, daikon radish, and baby turnips (all from Swank Farms), as well as caramelized pear (a dash of Boulud NYC), it's a dish that's vibrant and full of surprises. 255 Biscayne Way Blvd., Miami, 305-421-8800
Newcomer Fooq's is already making a splash with its commitment to serving up great food while supporting local farms. Executive chef Nicole Votano (who used to be Michelle Bernstein's right hand) is most proud of her pan-roasted fish, which combines the catch of the day—think cobia or yellowtail snapper—with smoked calabaza, butter-poached radishes, and baby beets, and is then finished with a matcha green tea from local company Jojo Tea and honey beurre blanc sauce. 1035 N. Miami Ave., Miami, 786-536-2749
Corn and Stracchino Ravioli at Macchialina
You didn't think you were going to get out of this without some pasta, did you? In this case, however, the carbs come with a load of veggies courtesy of Macchialina owner, executive chef, and pasta wizard Michael Pirolo. Zucchini and corn from Paradise Farms are paired with fresh ravioli made in-house; then it's all tossed in brown butter and local arugula pesto. Bon appétit! 820 Alton Road. Miami Beach, 305-534-2124
PHOTOGRAPHY COURTESY OF KUSH
