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| Bison carpaccio with pan roasted focaccia croutons and rooibos tea-smoked tomato oil |
Grass Restaurant and Lounge has unveiled a new menu by executive chef and
Top Chef alum Micah Edelstein. "Only natural and organic ingredients" will be used, everything from pasta to sorbets will be homemade, and the fare is being tagged as "upscale yet approachable all natural cuisine set in an unexpected oasis." You can likewise expect "more approachable pricing" via small plates and sharing plates with names such as "sexy nibbles" and "cool couples".
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| Caramelized shallot focaccia with hibiscus-rosemary mascarpone and black lava sea salt |
A new indoor dining area is also ready to debut, set apart by a floor to
ceiling velvet curtain. It will mostly be used for private affairs, but
limited seating will be available to the public.
Grass Restaurant and Lounge, 28 NE 40th St. Miami. 305-573-3355
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