This 18-year-old tavern in the heart of the bustle revamped its menu in late summer, in time for high season.
“Even South Florida’s warm winter weather inspires some heartier cooking,” says Lisabet Summa, executive chef and partner, who added black grouper all’Amatriciana ($36). “The rich, meaty fillets stand up to the pancetta and tomato sauce laced with caramelized onions. Served with Parmigianino risotto, it’s a hearty and healthy option.”
One of her new favorites is local line-caught swordfish with pasta and littleneck clams in a lemony broth ($33). Other additions include spinach-corn flatbread with goat cheese ($12.50) and Faroe Islands Scottish salmon ($32).
“Conscious of healthy choices, we went in a more veggie centric mode for our handmade grilled flatbread,” she says. “The Faroe Island salmon is sweet and buttery. With dwindling natural supplies of ocean fish affected by global warming and overfishing, using the ocean like a sustainable farm is important to our planet's future.”
Three new vodka martinis ($12) are strawberry basil, grapefruit and pineapple with housemade red pepper oil, plus a gin option with cucumber.
“Anticipating a Florida winter crop of strawberries, we put a strawberry sundae bowl on the dessert menu ($9),” she says.