Boasting an open-air dining room overlooking Lincoln Road, Juvia is a swank penthouse retreat featuring global-inspired eats.
The restaurant recently launched a prix-fixe weekend brunch menu. Though the meal is more focused on lunch than breakfast, its $23 price is hard to beat compared to most other South Beach spots.
"The variety of menu items that Juvia offers definitely sets itself apart from other restaurants in the area," says Tim Sandoz, the restaurant's director of operations. "These dishes can fit any palate, with items varying from tuna poke, lomo saltado, and pappardelle pasta."
Juvia's new lunch/brunch menu, which blends Asian and French classics, highlights favorite dishes. Crafted by chef Sunny Oh, the menu begins with three salad options. Choose watermelon, kale and farro, or baby iceberg. Each salad fuses sweet and savory: Nodini cheese and feta crumbles are mixed with cantaloupe and baby arugula in the watermelon iteration, and kale and cherry tomatoes are drizzled in honey-hazelnut vinaigrette in the kale-and-farro version.
Next, choose an entrée. Plates are on the heavier side, including roast chicken with butternut squash purée; pappardelle pasta with oyster mushrooms; and seared codfish with quinoa tabbouleh.
For dessert, pastry chef Gregory Gourreau added three small bites incorporating seasonal ingredients. The fennel-lemon macaron is served with apricot sorbet, oozing a tangy zest, while the basil-peach melba features a berry syrup with a hint of mint, and the raspberry tart, served with coconut sorbet, balances sweet and savory.
"The change of seasons primarily decides the availability of ingredients and, more specifically, the dishes that we offer to our guests," Sandoz says. "For instance, cantaloupe, tomatoes, and peaches are in season during the summer months, so we have created dishes like the watermelon-and-cantaloupe salad and the basil-peach melba."
In addition to Juvia's prix-fixe menu, two new breakfast items are also featured during Oh's weekend brunch. Find the king crab Benedict, made with Alaskan king crab and topped with yuzu hollandaise sauce, and an egg-white frittata, which combines shiitake mushrooms, spinach, tomatoes, and onions and comes with mixed greens.
"Both are delicious in their own way," Sandoz says. "If I had to choose one, I would say the king crab Benedict. Everyone is a fan of an eggs Benedict, and this is highlighted by Alaskan king crab."
Weekend brunch also offers bottomless booze, including bellinis, mimosas, pear sangria, and bloody marys, along with champagne by the glass.
For more information, visit juviamiami.com.
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