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Photo courtesy of Elcielo

Elcielo Miami by Juan Manuel Barrientos

Photo courtesy of Elcielo
Elcielo is a trip. It begins with pan de yuca, a chewy, nutty loaf perched on a copper-wire tree. It ends with a cup of coffee that's been foamed and piped into a cup served upside down. Helmed by the 31-year-old Juan Manuel Barrientos, the dozen-plus-course tasting menu seeks to tell the story of the young chef's life alongside that of his rapidly evolving homeland. It's not all modernist leaning, though. A classic dish that appears on his menus at his pair of restaurants in Colombia is a childhood favorite. The almost-mousse-like carrot soup, a dish his grandmother often cooked, is brightened with a dab of plantain purée and a sugary cube of cardamom-infused guava jelly.

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