Audio By Carbonatix
Another day, another restaurant debut. After a soft opening in November, Canyon Ranch Grill in Canyon Ranch Miami Beach (6900 Collins Ave.) is set to go public. Chef Alex Asteinza oversees the Canyon canon of healthful foods that fit with the spa’s “wellness lifestyle”. Starters, $9 to $16, include:
Pumpkin seed crusted poblano pepper stuffed with shrimp and goat cheese and shrimp, the latter being Laughing Bird Shrimp from a low impact “acquaculture” farm in Belize. Black bass tiradito with red miso smear, house-pickled jalapeño and a squeeze of lime. Seared watermelon with tomato salad topped with red wine vinegar syrup and basil seed.
We’re aiming to raise $30,000 by December 31, so we can continue covering what matters most to you. If Miami New Times matters to you, please take action and contribute today, so when news happens, our reporters can be there. Sardine stuffed with preserved lemon, sage and tarragon. Main courses, $22 to $30, include: Sassafras-wrapped grouper with corn truffle croquette, roasted tomato and duck prosciutto. Glazed, lavender-stuffed quail with späetzle, green fig & cipollini onions. Fresh vegetable “pasta” ribbons with chili, mint, mushroom Bolognese sauce. Vegetable dishes are $9 to $13, an example being Spinach and Napa cabbage rolls with garbanzos and fennel pollen in smoked paprika broth. Paradise Farms in Homestead provides some of the produce. There are a few red meat products on the menu as well, like rack of lamb and braised bison short ribs. It all sounds pretty tempting, and I’m also looking forward to having a cuppa organic tea in The Conservatory — which will serve cocktails and tapas as well.
Will you step up to support New Times this year?
