A Beaker is a vessel used by bartenders to mix drinks. A Gray spoon is a high quality utensil used for plating and serving. Both are tools used by industry professionals who place emphasis on the quality of their product. Beaker & Gray is a collaboration between Executive Chef Brian Nasajon and Bar Manager Ben Potts. Having grown up together, Brian and Ben shared a vision of creating a fertile environment for a team that works with them, not for them. They believe that their commitment to their staff will encourage their staff’s commitment to Beaker & Gray and its guests. Have just opened at Wynwood, Beaker & Gray is a 120-seat eatery with an inventive, playful, globally-inspired menu and vibrant bar scene. Here is more information about Beaker & Gray :
According to Eater :
“After months, and months… and months of waiting, bar slash eatery Beaker & Gray finally opens to the public tonight — just in time for Miami Art Week. The 3,600-square-foot, 120-seat concept features a “globally-inspired menu” by chef Brian Nasajon with dishes like shrimp and chorizo churros, grilled oxtail and risotto. The beverage program is spearheaded by Broken Shaker and Blackbird Ordinary alum, Ben Potts, who’s divided up the menu into three categories including shaken, stirred and “strange,” served up at the 13-person marble bar complete with iPhone charging stations.” written by Olee Fowler.
According to New Times :
“The 3,600-square-foot space, formerly an ice factory, is decorated with aged brick walls, industrial concrete floors, and exposed beam ceilings. The restaurant features indoor and outdoor seating. A 13-seat marble bar will serve as an informal gathering spot. The space, designed by Saladino Design Studios, also offers balcony seating. Finally, the restaurant is equipped with its own parking lot for 20 cars. The menu is divided into “bites,” “colds,” “smalls,” and “not so small.” It includes churros with shrimp, chorizo, and ginger ($9); a sandwichito of plantain brioche, pork belly, and watermelon rind ($10); colorful cauliflower with bacon, queso fresco, and yuzu ($14); and glass noodles with green papaya, chayote, and Valencia peanut ($13). Larger dishes include mussels and clams with coconut, chorizo, saffron ($27); a ribeye with fennel, leek, and daikon ($36); and piggy — a mofongo with mustard seed and pineapple ($26).” written by Laine Doss.
Stay tuned at Miami City Social for more information.