By Alexa Shabinsky | October 22, 2020 | Food & Drink
Chef Niven Patel brings his trademark farm-to-table cuisine and vibrant flavors to Coral Gables.
The Jerk Sandia at Mamey features mezcal, fresh watermelon, jerk-infused pomegranate, lemon balm and citrus.
The first thing to know about chef Niven Patel is that fresh and sustainably sourced ingredients are at the core of his cuisine. In fact, the James Beard Award nominee and member of Food & Wine magazine’s “Best New Chefs” is so committed to this ethos that the majority of the fruit, vegetables and herbs served at his restaurants are from Rancho Patel, his own 2-acre farm in Homestead. This fall Patel shares the farm’s bounty at two new Coral Gables restaurants: Mamey and Orno, both located at the THēsis Hotel Miami.
The sweet and spicy Island Time cocktail
Named after the melon native to Cuba and Central America and inspired by Patel’s travels throughout Asia and Polynesia, Mamey showcases exotic flavors and spices commonly found in tropical cuisine. Think yellowfin tuna tostones with tomato sofrito, scallion and piquillo pepper aioli; Bahamian conch fritters served with cilantro tartar sauce and roasted peppers; and a Vietnamese Caesar salad with opal basil and crispy shallots, sesame and anchovy croutons. Entrees include Creole mahi, a crispy chicken sandwich dressed with plantain barbecue sauce, and Brussels sprouts pad thai with a farm egg.
wahoo ceviche with coconut leche de tigre
Patel collaborated with Bar Lab to create an impressive Caribbean-inspired cocktail menu. There’s the Mamey Swizzle, a tantalizing blend of light rum, Chef’s chai tea, coconut milk and mamey, as well as the Jerk Sandia, a zesty mixture of mezcal, watermelon, lemon balm, pomegranate and jerk spice. 1350 S. Dixie Highway, thesishotelmiami.com; @mameymiami
ghee roasted plantains with jerk-spiced crema and pickled onions
Photography by: courtesy of mamey