Quick Bites : New Menu Items at Juvia; Downtown Dadeland Gets a Boost

  • Juvia Miami has introduced new brunch items and desserts to its Saturday and Sunday lunch menu. Guests have the option to choose from new items by Chef Sunny Oh including: King Crab Eggs Benedict made with Alaskan king crab with yuzu hollandaise sauce served on a toasted English muffin; Egg White Frittata combining shiitake mushroom, spinach, tomato, onion, served with mixed greens. Juvia’s Pastry Chef Gregory Gourreau introduces new desserts to the $23 pre-fixe lunch menu incorporating the freshest summer ingredients just in time for the season including: Fennel Lemon Macaroon served with apricot sorbet; Basil Peach Melba served with berry syrup; Raspberry Tart served with coconut sorbet.
  • Downtown Dadeland is getting a boost from two new restaurants. The first is called The Brick, a new farm-to-table restaurant concept opening doors at the end of August. The concept was created by restaurateur Corey Bousquet who will work with renowned restaurant consultant and James Beard Award-winning chef Allen Susser to create unique culinary staples such as cauliflower mac and cheese bites, brick oven lobster pot pie and a kale and avocado bowl. The Brick will also have a full bar and carefully curated selection of handmade spirits.
  • The second restaurant coming to Downtown Dadeland is Ghee Indian Kitchen from Chef Niven Patel. Ghee Indian Kitchen plans to open in December. Niven, who served as the executive chef at the famous Michael’s Genuine Food & Drink for three years, will own and operate Ghee alongside his wife Shivani Patel. Ghee will also feature a beverage program in which handcrafted sodas are made by blending fresh pressed sugar cane through a circular cylinder press with a variety of other ingredients creating a diverse selection of flavors.

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