A restaurant opening in Miami is about as commonplace as a bad driver. The District Miami, whose website is “cooking soon,” is merging local history with pan-American flavors for a taste of the Americas in the Magic City.
It is the brainchild of managing partner Alexander Ringleb (Casa Tua and DeVito’s). His culinary resumé goes beyond the local horizon and extends to the Balthazar and Pastis in New York and Wolfgang’s Steakhouse in Beverly Hills.
“The District Miami will be more than just a new restaurant on the ever-changing Miami culinary scene,” Alexander says. “[It] will embody what Miami is today, a true blend of cultures.”
How does he plan to do that? He’s brought on executive chef Horacio Rivadero, Food and Wine magazine’s 2012 Best New Chef for the Gulf Region, to create the menu. Like some other eateries in the area, the place will serve dishes using local and regional produce to represent a taste of North, South, and Central America, as well as the Caribbean.
That translates to freshly baked cheese bread made in house daily, signature dishes such as tuna tartare and lobster malanga tacos, as well as crudo plates, ranging from oysters to scallops served with a salsa verde and lamb tartare with toasted pine nuts and quail eggs.
It will be a family-style joint, with sharable plates such as panko-fried sweetbreads and a cast-iron-grilled pork belly. Still hungry? Main dishes will take care of that. Florida Gulf swordfish, a lamb duo, a prime Angus and Brie burger, and pork shoulder accompanied by any one of many sides (seasonal okra with pickled peaches is one worth mentioning) are notable options.
The District Miami, as its name suggest, is located in Miami’s Design District. Exposed wood and brick, along with an industrial design, make it look vintage yet urban. The restaurant will open daily at 5 p.m., with dinner served Sunday through Thursday from 5 to 11 p.m. and Friday and Saturday until midnight. Menu prices range from $6 to $52.
Source : Carla Torres