The kitchen at Alter, led by a Food & Wine Best New Chef 2016 as well as two-time James Beard Award semifinalist Bradley Kilgore, is a casual, chef-driven American restaurant located in the trendy Wynwood neighborhood. The concept is to alter your perspective on fine dining, as they are in a repurposed warehouse in a casual setting with simplistic decor in order to let the food shine. The seasonal cuisine is focused on locally sourced ingredients highlighting the rich seafood, fruits, vegetables and meats. Alter’s beverage program includes uncompromising speciality cocktails and a wine selection that spans from top well known producers to small artisanal growers from around the world.



With an artists touch, each plate becomes Chef Kilgore’s canvas and a work of art. Chef Kilgore says, “Alter has been a restaurant that has been embraced by the city of Miami since the day we opened. Our guests have allowed us to continuously evolve and push the envelope, letting us get more and more creative with every new dish. Brava by Brad Kilgore has some similarities but is its own entity. If Alter is any modern creation I can come up with Brava is my modern interpretations of classic dishes redefined. I came up with the concept of the menu thinking about the type of performances one would see. The Adrienne Arsht Center is a special place where in the dining room we can put on our own performance at Brava.”


As we eat with our eyes first, our mouths watered with anticipation. Each bite burst delivers distinctive flavors as we indulged in Chef Kilgore’s masterpieces. Every dish at Alter demands your full attention in order to completely enjoy every morsel. The wonderful flavors of the Shaved Cobia with Vetrano Olive Snow, Rice Masago, Puffed Kelp and Garlic Dashi were simply amazing.  We paired it perfectly with a Liquid Farm La Hermana 2014 Chardonnay from the Santa Maria Valley in the Central Coast of California. Featuring a layering personality with intense flavors of lemon peel, grapefruit, graphite, mint, white pepper and chalk notes build into the tense, it had a sensational vibrant finish.


Chef Kilgore first impressed South Florida with his imaginative cooking in posh hotels like the St. Regis Bal Harbour Resort and the Mandarin Oriental on Brickell Key. But in Alter, he has stepped forward as one of Miami’s most riveting chefs. You can certainly see why in his unique style and outstanding preparation of the creatively tender Flank Steak, accompanied with Pistachio Gremolata, Romanesco Cauliflower, and Nasturtium Stem Vinegar. For the perfect finish, we paired this with a smooth, but complex Siduri Pinot Noir from the Willamette Valley showcasing darker berry and currant flavors, along with hints of cherry joined by earth, dried brush, and even tobacco flavors. A meal at Alter is nothing short of a work of art.

By Marla Horn Lazarus

223 NW 23rd Street, Miami