Top Chef's Pablo Lamon Opens Nativo Kitchen + Bar in Brickell

Hibiscus crème caramel at Nativo Kitchen + Bar.
Hibiscus crème caramel at Nativo Kitchen + Bar. Photo courtesy of Brustman Carrino
The era of the celebrity chef may be sunsetting in Miami, but at least one recently opened a new restaurant in Brickell.

Taking over the 25th-floor space at the Conrad Miami, Top Chef alum Pablo Lamon debuted Nativo Kitchen + Bar this week. Lamon, a native of Argentina, is the executive chef.

Lamon entered Season 16 of the Bravo cooking show as an accomplished chef. Hailing from Buenos Aires, he began his culinary career at Palacio Duhau. At 23, he left Argentina to travel the world and work in the kitchens on luxury yachts, where he cooked for rock stars, politicians, and celebrities. Since settling in Miami, Lamon has worked under world-renowned chef Jean-Georges Vongerichten and Top Chef winner Jeremy Ford.

“Nativo’s menu can’t be described as any one style of cooking," Lamon says. "I want it to represent my take on Miami, which is internationally influenced but truly original.”

Offering breakfast, lunch, dinner, and drinks, Nativo's seasonal menu seeks to integrate Latin flavors with culinary influences and "responsibly sourced" ingredients from around the world at a premium price point. Staples such as a cubano ($18, lunch only) is served with Himalayan fries, while adventurous appetizers include a green apple crudo ($15, dinner only), using locally sourced sashimi and served with sweet potato purée, and osso buco empanadas ($9, dinner only).
click to enlarge
Nativo boasts an extensive drink menu, with wine, beer, and custom cocktails.
Photo courtesy of Brustman Carrino
Main courses include a variety of salads, pasta, and large plates. Choose from options such as duck breast ($32, dinner only) with polenta, foie gras, and pickled calabaza; and beet-glazed short rib ($30) with carrot purée, pickled Brussel sprouts, and oyster mushrooms. Under pasta, a local seafood tagliolini ($27, dinner only) includes Key West shrimp and smoked fish. And if you have room for dessert, try the hibiscus crème caramel ($10), with lavender crème anglaise poured tableside.

Nativo also boasts an extensive wine and beer list, along with custom cocktails such as the Hacienda (pineapple rum, Leblón Cachaça, Campari, pineapple juice, lime, and cinnamon cayenne, $18) and the Tainted Love (vodka, strawberry-infused Nardini amaro, shiso cordial, ginger beer, and lemon, $16). Happy hour offers half-priced classic cocktails and appetizers. An executive lunch is also available, and brunch will debut in "early 2020," Lamon says.

The restaurant's interior, including a custom chandelier, was designed by Champalimaud. The dining room, offering a view of Biscayne Bay, seats 131.

Nativo Kitchen + Bar. 1395 Brickell Ave., Miami; 305-503-6529; Breakfast Monday through Friday 6:30 to 10:30 a.m., Saturday and Sunday 6:30 to 11 a.m.; lunch Monday through Friday 11:30 to 3 p.m., Saturday and Sunday noon to 3 p.m.; dinner daily 5 to 11 p.m.
KEEP MIAMI NEW TIMES FREE... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Nicole Danna is a Palm Beach County-based reporter who began covering the South Florida food scene for New Times in 2011. She also loves drinking beer and writing about the area's growing craft beer community.
Contact: Nicole Danna
Douglas Markowitz is a former music and arts editorial intern for Miami New Times. Born and raised in South Florida, he studied at Sophia University in Tokyo before earning a bachelor's in communications from University of North Florida. He writes freelance about music, art, film, and other subjects.