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Quinto La Huella

EAST, Miami

ENTRADA

Along with a basket of assorted fresh warm bread and herb butter, the sensational grilled Provolone cheese was the perfect beginning. Served in a cast iron skillet, the crust on the outside simply houses all of the gooey goodness of the melted cheese. If you’re a cheese lover, like I am, you will thoroughly enjoy this with a piece of the wonderful bread or just on a plate. We paired it with the La Caracola, a house special cocktail of barrel aged Zacapa 23 rum, Pedro Ximenez sherry, Peychaud bitters, burnt star anise, and blood orange. We were off on our culinary adventure.

EL CAPITÁN

“The menu, quality of ingredients, service and ambiance are all inspired by our sister restaurant, Parador La Huella in Uruguay, but not exactly the same, as we’ve developed our own personality since opening and offer some distinct dishes,” said Nano Crespo, Executive Chef. “We feature a wide range of options from South American grains to fresh produce from South Florida, pizza and pastas, as well as a bevy of items cooked over an open flame. Our signature items emanate from the restaurant’s enormous blackened steel parrilla, where our team tends to meats, vegetables and fish daily,” Crespo adds.

A LA PARRILLA

Cooked to perfection on the parrilla grill, the Rack de Cordero (Colorado rack of lamb) melted in our mouths. Every tender morsel burst with flavor along with delicious side dishes, large enough to share, of the Verduras asadas, a luscious variety of wood oven fall vegetables and the papas escrachadas, irresistible smashed potatoes. We paired it with a crisp white, Garzón, Albarino and a red Garzón, Tannat, both from Maldonado, Uruguay.

www.quintolahuella.com