The eatery, a partnership between Grove Bay Hospitality Group and chef Giorgio Rapicavoli, will offer a menu crafted by the Eating House toque, who sought inspiration in several European cities for the dishes he created for Glass & Vine.
This is the beginning of what the Grove Bay Hospitality Group sees as a turning point in the future of Coconut Grove. Partners Ignacio Garcia-Menocal and Francesco Balli plan to transform the lush, tree-lined neighborhood into a a culinary and retail destination. The team won the bid from the City of Miami to turn Grove Bay Marina, the Chart House restaurant, and iconic dive bar Scotty's Landing into a modern, multi-use project called the Harbour.
The Harbour is set to open in 2017 and will include three restaurants, an indoor/outdoor waterfront event space, a marina, numerous shops, a minipark, and a bay walk. But the project is not without its detractors — many locals have protested the changes to Coconut Grove's bayfront. Grove Bay's Francesco Balli says the public's perception of him as the killer of Scotty's Landing isn't true. "This was going to happen whether it was us or someone else. I think it's important to talk about the facts. The city was never going to renew Scott [Wessel]'s lease. At the end of the day, it's the view that people loved. What if we give you the same great views, the same casual ambiance as Scotty's?"
Indeed, the partners plan to open Hangar 42 Pub & Grub, a casual waterfront restaurant named after the Pan Am airplane hangars that housed the Sikorsky S-42 Clipper "flying boats" that flew from Coconut Grove in the 1930s. In addition to featuring that casual restaurant, the complex will house two additional chef-driven restaurants and a second-floor event space.
Long before those restaurants open, Miamians will be able to get to know Grove Bay Hospitality Group through Glass & Vine. The partners say they think Chef Rapicavoli is a perfect fit for the restaurant. Garcia-Menocal says, "We were both born and raised in Miami. We're local guys. We knew it was very important to partner with a local chef on this project."
The 200-seat restaurant will also offer a 24-seat bar as the eatery's focal point. Taking advantage of its location in Peacock Park, the restaurant will feature a vine-covered roof and floor-to-ceiling glass sliding doors that can open, weather permitting.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Rapicavoli, who was recently named a semifinalist for a 2016 James Beard Award, has divided the menu into garden, sea, and land sections, with all plates designed to share. Garden offerings ($10 to $13) include a watermelon salad of crema, cotija cheese, toasted corn, and cilantro; a grilled wedge with buckwheat, bacon, and buttermilk dressing; and Florida stracciatella with charred cabbage, black truffle, egg, and potato. Sea dishes ($14 to $34) feature Florida clams with frijoles negros, lime, and herbs; local fish tartare with frozen leche de tigre, jalapeño, and radish; and house-made bucatini with sea urchin butter, citrus, and rock shrimp. Land dishes ($12 to $55) include grilled sweetbreads with celery root and celery chimichurri; lamb ribs with “305” spice, peanuts, and mint; grilled duck breast with carrots, carrot purée, and smoked carrot juice; and a 28-ounce bone-in ribeye with marrow/truffle butter and smoked sea salt.
Glass & Vine’s cocktails, created by Eddie Fuentes and Cocktail Cartel, include the Yellow Submarine (Olmeca Altos tequila, apples, local citrus and cayenne); Dark & Stormy (Cruzan blackstrap rum, vanilla bitters, nutmeg, and ginger soda); Catcher & the Rye (Jim Beam rye, Lillet, chamomile, cinnamon smoke, and bitters); and Miami Incident (Effen vodka, kaffir lime, strawberry, and eucalyptus tincture). Cocktails cost $12 each. Florida craft beers and wines will also be available.
Glass & Vine, located at 2820 McFarlane Rd. in Coconut Grove, opens Friday, March 18, and will serve dinner daily beginning at 4 p.m.