Eos Finally Fills Psilakis' Seat
|EOS at the Viceroy Miami|
Current selections still carry the stamp of Psilakis, with unusual components that capture the heart, stomach and mind -- smoked octopus with spicy sticks of salami and pineapple, lobster risotto trumped up with sea urchin and egg yolk; the small plate oriented menu at EOS was a total foodie find. Chef Leonard will be working on the new menu behind the scenes to see what does, and does not, work over the next few months before debuting his own signature offerings.
He says his cuisine is "fresh and simple, yet contemporary," and like most of us, he is buoyed by the Magic City's recent restaurant explosion." Miami's evolution into a burgeoning culinary destination is very exciting." Plans are to fuse Spanish, Mediterranean and Italian flavors, which kinda means the same thing, but we shall see.
What remains to be seen is whether or not that spark of creativity that made Eos more than just a hotel-restaurant, will transfer to the new menu. We hope so, and look forward to tasting Leonard's food, which he promises will be "delicious!"
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