Chophouse Miami Reboots With New Chef, New Menu, and Whole New Vibe
|Chef Jacques Van Staden, of the soon to be new and improved Chophouse Miami.|
He's in the kitchen working on plenty of plates falling outside the meat-market norm, from a Tuscan white bean and seafood sausage, to tamarind glazed pork belly served with papaya salad and yellow curry vinaigrette. Beating out the usual staid sides will be selections such as a goat cheese panna cotta with red beet jam.
They are also jumping on the small-plates bandwagon, with a series of globally inspired dishes, flatbreads, sushi, and "chop block specials," which will be the chef's version of a "bento box" with "fresh fish and premium cuts of meat." Although naturally, a perfectly grilled porterhouse will still be the pièce de résistance.
The interior layout will soon include a new sushi bar, an interactive winetasting area in the lounge, and seating for 140 in the dining room, as well as room for 60 outside on the "cigar-friendly" patio, so don't forget your stogy.
It's truly a family affair, because Chef Van Staden is bringing his brothers Michael and Pieter along for the ride, and they are promising a "moderate" pricing structure, which really would make Chophouse the most unusual steak house in Miami.
The restaurant remains open for business, and the new look and menu will be unveiled in mid-November (Thanksgiving at the latest). Plans are to serve lunch and dinner, as well as brunch (à la carte on Saturdays, buffet-style on Sundays).
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