This is Over the Counter, or OTC for short. Father-and-son team John and Michael Sullivan opened the gastropub-style restaurant in early November on South Miami Avenue. The two worked with restaurant consultants David Napolitan and Ephraim Kadish, who have advised China Grill, Asia de Cuba, Blue Door at the Delano, and others. The kitchen is helmed by Tara Abrams, a former sous-chef at Tap 42 in Fort Lauderdale.
The menu here is split into 11 sections, each with items priced around $10 and sized for sharing. A couple could make an ample dinner out of about four items.
Short rib and Brie grilled cheese came as a big-kid rendition of the childhood classic. The meat was fall-apart tender, and Brie added plenty of tang. Other grilled-cheese choices include a goat cheese and bacon jam sandwich and a chicken Parmesan sammie.Follow Short Order on Facebook , on Twitter @Short_Order, and Instagram @ShortOrder.