For years, Brad Kilgore wanted to tweak the soft-cooked egg that became a hit almost the day his Wynwood restaurant, Alter, opened in 2015. The only problem was that changing the dish, which accomplished its mission to become a signature almost too well, was borderline taboo.
Nevertheless, two years ago, while toying around with a soft sheep and goat's milk feta cheese from Australia, Kilgore thought the egg could be reinterpreted into a version of the Greek spinach pastry spanakopita. Jeff Maxfield, who recently led Kilgore's Brava and has been promoted to executive corporate chef to help Kilgore manage all of his restaurants, suggested green eggs and ham. They were off.
Because of Brava's focus on modern Italian cuisine, the 30-year-old Maxfield cooked up a batch of
"That army-green flavor you get from overcooked greens takes the refinement out of it," Kilgore says. "We took all the components and asked, 'How do we treat them all individually so they shine through?'"
What resulted is a creamed
The minuscule, almost identical cubes of vegetables in Brava's egg ($17), which comes in the same conical bowl
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In many instances, luxe ingredients such as truffles, Japanese beef rippled with fat, and caviar
The dish is filled out with a similarly deep level of balanced complexity. The soft-cooked egg goes at the bottom of the bowl, sprinkled with a bit of Maldon salt and a splash of bacon broth, which has been reduced and gelled and chopped and strained who knows how many times. Then comes the
And like at Alter, it would be foolish to order the egg without a stubby, fluffy loaf of house bread. It's been revamped here with
Brava by Brad Kilgore. 1300 Biscayne Blvd., Miami; 786-468-2365; bravabybradkilgore.com.