“Partake of culinary creations featuring a bounty of locally-sourced ingredients and designed to be shared.”
By: Marla Horn Lazarus
Nestled amidst the lush, wild beauty of nature, Glass & Vine is a place where pretense falls away and you can shake off the distractions and hubbub of everyday life. Lose yourself in an intimate secret garden by the sea. Experience a dazzling and diverse array of flavors and textures while delighting in the simple pleasure of good company and good food. Glass & Vine’s star chef Giorgio Rapicavoli’s wildly popular concept is the hot spot in the Grove, earning rave reviews and serving up fresh, modern Floridian bites, perfect for enjoying any time of the day.
With large Tuuci umbrellas covering all exterior dining areas and a state-of-the-art air circulation system to assist with the natural flow of bay breezes throughout the restaurant, we sat down on a beautiful South Florida evening for our gourmet adventure. “When you’re situated in such a beautiful location, you want to take advantage of your surroundings,” says Chef Rapicavoli, a Food Network Chopped champion, FORBES “30 Under 30” list-maker and a James Beard Award semi-finalist.
Warm crusty bread from Zak the Baker along with bbq spice nuts, marinated olives, pickled vegetables and cured meat was a great beginning. Juicy Watermelon Salad dressed with a lime crema, cotija cheese, toasted corn and cilantro was fantastic as was Stone Fruit Salad of bitter lettuce, yuzo, drand padana and green herbs. The Charred Cauliflower with chickpeas, green tahini and dehydrated olives burst with flavor while the housemade Semolina Pasta is served with green pea pesto, pistachio breadcrumbs and olive oil.
If you’re a seafood lover, make sure to try the wonderful P.E.I. Mussels in Florida wheat beer, sour orange and shallots with plenty of bread for soaking up the luscious juices. Sea Scallops, served with burnt cabbage, black truffle and egg vinaigrette was irresistible along with the Rock Shrimp Sandwich with lemon yogurt, celery and ‘Biscayne Bay’ seasoning.
Whole Oven Roasted Chicken, served with bitter lettuce and mojo canario was juicy and delicious while the 20 oz. Bone-In Ribeye with marrow truffle butter was cooked to perfection. Pork Secreto with red miso, charred little gem and togarashi was a party in our mouths as was with the Duck Wings with ‘305’ spice, raw vegetables and lime skin.
For our sweet ending, we devoured the Eton Mess of decadent whipped cream, condensed milk, local sorbet, meringue and passion fruit and the creamy Buttermilk Panna Cotta topped with crunchy toasted hazelnuts, local honey and maldon salt. The Olive Oil “Magic Shell,” served with locally made ice cream, tierra nueva chocolate, olive oil panko breadcrumbs and cocoa nibs was scrumptious.
Families playing in Peacock Park can now take a break at Glass & Vine, open seven days a week, serving lunch, brunch and dinner. Perfect for any occasion or celebration. Bon Appétit…
Glass & Vine
2820 McFarlane Road Coconut Grove