Juvia

ROMANTIC ROOFTOP

Juvia is located on the penthouse level of the popular Herzog & de Meuron – designed building in Miami Beach. As my guest and I stepped out of the elevator, we were promptly seated at our table outside on the rooftop to feel the breeze and relish the beautiful Miami skyline. There is also an option to sit indoors. Once seated, the waitress took our drink orders and I decided to order one of their specialty cocktails, Elderflower Mule, which contains Ketel One, St. Germain, lime, fever tree ginger beer, lemongrass, and grapefruit. It was my first time having this cocktail and although it was a bit strong, I did not mind it with all of its combined flavors. While enjoying the scene, I was able to take a few Snapchat pics from the rooftop!

SAVORY SEABASS

This restaurant features a trinity of Japanese, French, and Peruvian cooking styles so there is a lot to choose from! My first choice was the Chilean Seabass and their signature Juvia Trio mashed potatoes. These mashed potatoes are incredibly appetizing and come in three delicious flavors: truffle, basil, and olive oil. When I was presented with my plated dish, I couldn’t wait to try it! The sake soy marinated Chilean Seabass was topped with crispy leeks, and my guest and I shared the Juvia Trio mashed potatoes; a perfect portion for two people to share.

SWEET TOOTH

Good thing I left room for dessert! I had my eyes on their Chocolate Feuilletine! This French dessert consists of chocolate caramel mousse, griotte confit, and kirsh ice cream. As soon as I took a bite, I was in chocolate, caramel, and cherry liquor heaven. The mousse was rich and smooth in texture, and the kirsh ice cream, a clear fruit brandy distilled from cherries, was the flawless accompaniment to the chocolatey concoction!

1111 LINCOLN RD., MIAMI BEACH
juviamiami.com

By Vanessa C. Guzman

Vanessa

Vanessa is an outgoing person who is always trying to keep the peace and the positivity flowing. She loves the beach, going out with her friends, and being a great THINKer as Editorial Director.