Find out what's new on Miami's culinary scene this month.
Chef Tim Andriola Gets Healthy
Chef Tim Andriola at Basil Park.
Little did Timo Executive Chef Tim Andriola know that when he took a nutrition class, it would spawn an entirely new restaurant. That class prompted him to change his outlook on food, as well as create the casual, nutrition-focused Basil Park in Sunny Isles. “I take things in their most pure state so that they are minimally handled and the nutritional value is at its peak,” he says of the restaurant’s cuisine. The eatery is a celebration of nature: Spherical vases sprouting micro basil accent the interior—that is until Andriola cuts the microgreen and juices it or props it on a zucchini, summer squash, and portobello “lasagna.” 17608 Collins Ave., Sunny Isles, 305-705-0004
David Bracha Returns with The River
After a decade in Brickell, David Bracha is bringing his mollusks back to where they belong—the Miami River. Come winter, The River Seafood & Oyster Bar will join the Garcia’s and Casablanca’s neighborhood. The fresh seafood-centric menu and unbeatable happy hour will remain the same, with one small adjustment—alfresco seating overlooking the river. For those craving Bracha’s delicacies right now, his Oak Tavern, a Design District dining destination known for its great courtyard, lively bar, and delicious, clean flavors, is open for business. The River Seafood & Oyster Bar, Flagler on the River, 340 W. Flagler St., Miami, 305-530-1916
2014 Seed Food and Wine Festival
Summer roots and shoots.
Rooted in Midtown, Seed Food and Wine Festival’s five-day run makes it the largest plant-based festival Florida has yet to see. The nutritious extravaganza, taking place October 15-19, includes cooking demos and lectures, beachside brunch, yoga, and meditation. A highlight of the festival is a dinner by James Beard Award nominee and the world’s leading raw chef, Matthew Kenney, on Saturday, October 18.
A Health Temple in Miami
A new kind of Temple is in town, and it’s a place of worship—for your body. Walking distance from Sunset Place, the fast, casual, whole-food plant-based (WFPB) sanctuary is headed by Olivier Jardon-El Hiny, a three-time Ironman whose love for Mother Nature is shown in Temple’s nutritious but hearty fare. Playful names—Q&A is the quinoa and arugula, while Kale to the Chief is a kale smoothie—whimsical cutlery, and spirited cuisine make intimidating ingredients approachable and easy to digest. Think quinoa, smoothies, juices, and tons of veggies. 5831 Sunset Dr., South Miami, 305-397-8732
The (Pubbelly) Boys Are Back in Town
L’echon’s navarin d’agneau (braised lamb shank).
The Pubbelly boys emphasize pork, which is exactly what Jose Mendin, Sergio Navarro, and Andreas Schreiner have done with L’echon Brasserie, their new venture in the Hilton Cabana Miami Beach. From the name to the catchphrase prompting your drink order—“Care to start with something to wet your whistle?”—the trio’s latest concept honors French technique while adding the Pubbelly twist: The L’echon roasted pork burger on a brioche bun is paired with mojo onions and tarragon aioli; foie cuddles up with Nutella on toast; and the skate comes with capers, pistachios, and cranberries. 6261 Collins Ave., Miami Beach, 786-483-1611
PHOTOGRAPHY BY JIM ARBOGAST (ANDRIOLA); JUAN FERNANDO AYORA (L’ECHON); BRETT HUFZIGER (TEMPLE); MATTHEW KENNEY (ROOTS); STACY CRAMP (KENNEY)