Lorenzo: Seafood is the Star of Chris Wyman's New Menu (Photos)
Celebrity chef Tony Mantuano and wife Cathy flew in to the Magic City for just one night to get a taste of Lorenzo's new menu. Chris Wyman, whose most recent stint was at Scarpetta in New York, has made his way back to Miami to helm the kitchen.
All photos by Jose de las Casas Wahoo!
Prior to Wyman heading down to sunny Florida, the Mantuanos flew to New York where Wyman wooed them with a tasting. "Everything he did was seafood focused,"
says Tony Mantuano when asked why he chose Wyman. "He has a terrific touch with seafood and makes dishes feel very light but packed with flavor." Wyman's new menu, which rolls out this week, is indeed seafood focused. Short Order was invited to sample the new chef's offerings.
See also: Lorenzo: Showbiz on SoBe
Wyman is no stranger to Miami. Prior to working with Scott Conant, Wyman was once Allen Susser's sous chef at Chef Allen's. "Chris wanted to come back to Miami. The combination of that and his skills made the decision a no brainer," says Mantuano. He and Cathy had just had a tasting the night before and picked the new menu items Wyman cooked up for the summer season. "Everything for me is always seasonal; it's the way I was brought up and learned in the kitchen," Wyman said. So while you can expect Lorenzo's menu to change seasonally, always expect it to have lots of seafood.
Dual oysters ($3 each) are served in two ways, raw and baked. The raw oyster is served with a tropical passion fruit mignonette (so Miami) for a light slurp of a bite, while the baked one is a tad more decadent with bacon, parmesan, breadcrumbs, and cooked in the wood burning oven.
A red snapper ceviche ($15) gets an unusual spin by way of pistachios and hearts of palm. Orange and pickled red chilis throw in a tropical kick.
This tomato burrata salad ($15) is tossed with roasted eggplant base; balsamic vinegar; pickled shallots; fried capers; shallots; olives; marinated eggplant, and herbs from Lorenzo's rooftop garden, where Wyman will grow many of his own herbs, spices, and edible flowers. The roasted eggplant and fried capers add a twist to the classic caprese salad while keeping the crisp taste of the tomato and burrata.
Accompany your salad course with a glass of Pecorino, which is a little dry, tart, and great with salad or seafood. The wine comes from a small producer near the Adriatic coast. Cathy Mantuano has beefed up the wine to match the new flavors of the menu. "I'm lucky because wine people bring me really good things to drink," she admits. "They don't bring me stuff the stuff they're bringing anyone else and we have a really fun relationship that way cause I love learning about wines."