Toro Toro opens tomorrow, October 25, at the InterContinental hotel in downtown Miami. The restaurant is part of a renovation of the hotel, which was once Miami's largest and finest convention property. With many new hotels opening in downtown, the InterContinental's facelift, which includes artwork installations and interactive coffee tables in the lobby, will help the hotel regain competitive ground.
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Toro Toro, located in the hotel's lobby, features an oversized bar decorated in rich browns and golds. An adjoining lounge features welcoming leather chairs. The dining room is also decorated in earth tones, with red flower arrangements and candles used as accents. Chef Richard Sandoval, a James Beard nominee, is spearheading this second Toro Toro (the original being halfway across the globe in Dubai).
The focal point of the area is the wood-fired rodizio grill, where
executive chef Rodolfo Cuadros will spend much of his time. The open
grill, located between the lounge and dining room, will be fired up for
lunch and dinner, cooking not only traditional rodizio offerings,
but many menu items like burgers and fish.
Chef
Cuadros demonstrated the versatility of this traditional grill by preparing
a whole branzino, burgers, and celery root puree, while meats were slowly rotating over the 400-degree fire. The chef, who
recently moved back to Miami from New York City to head up the Toro Toro
kitchen, is hoping locals will target the restaurant on their radar.
"There
are a lot of restaurants in downtown that are quite expensive. We have
small dishes that range from $7-$14, and crafted cocktails for $12.
We're offering great food and a great atmosphere." The restaurant also offers deeply discounted valet parking for diners.
An executive lunch special ($20) includes an appetizer, soup or salad, choice of churrasco entree (sirloin, skirt steak, chorizo, chicken, salmon, prawns, or fish or the day), and dessert.
Cocktails have a Latin theme and some whimsical touches. Bar manager Matthew Phillips created a menu filled with both fruity and savory selections. Most specialty cocktails are $12.
The Carnivale invokes the spirit of Rio with Leblon cachaca, passion fruit puree, and muddled strawberries.
Mandarino, a take on a classic mojito, adds fresh squeezed orange juice and Bacardi O for a pop of brightness.
The Nutty Berry is a perfect ending to a meal. Coffee is spiked with Chambord, Grand Marnier, and Frangelico then topped with heavy whipped cream and a blackberry.
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