A transfusion of new blood is being pumped into the Design District with the opening of several new restaurants, includingMC Kitchen
Partners Dena Marino and Brandy Coleta have been working on the former Fratelli Lyon space for about six months, renovating from the ground up and installing a large wood-burning oven where most of the items will be baked.
The lunch menu consists mostly of salads and piadenas, which can be described as a marriage of pizza and a luna. Piadena varieties include crispy spicy shrimp with jícama carrot slaw, avocado spread, and halved roasted lemon ($17); marinated grilled chicken "PLT" with avocado, pancetta, lettuce, tomato, and lemon aioli ($15); caesar chopped romaine, croutons, parmigiano, roasted garlic paste, and creamy anchovy dressing ($13); and grilled skirt steak with peppers, onion, mushrooms, oregano, tomato conserva, and mozzarella ($16).
Dinner antipastos include head-on langostines with creamy polenta and serrano chile, stone oven-roasted octopus with nero risotto forma ($17), and whipped roasted squash-filled burrata ($15).
Pastas include spaghetti with sautéed Florida prawns and tomato conserva arribiatta
($23); oven-baked spinach lasagna
with creamy béchamel and house-made fennel sausage
($16); pumpkin tortelloni
with braised Florida rabbit ragu, tuscan cabbage,
house-made ricotta, and balsamic drizzle
and garganelli Bolognese
with ground veal, venison, pork, and porcini mushrooms
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A selection of steaks and chops, many grilled in the wood-burning oven, are also available. Guests can eat in the dining room or at the 12-seat chef's bar adjacent to the wood-burning oven.
MC Kitchen is open seven days a week, from 11 a.m. to 11 p.m., serving lunch and dinner.