Simon Stojanovic knows his way around good, local product. The Australian-born chef learned to respect farm-fresh products as Michael Schwartz's sous-chef at Michael's Genuine Food & Drink and then mastered indigenous seafood atAltaMare
, where he was executive chef for three years. He then opened Tikl, a shared-plate concept in Brickell.
Now Stojanovic will showcase his admiration for local produce and proteins Monday evenings at Bent Fork, his pop-up restaurant located at the Federal Food Drink & Provisions.
Throughout February and March, Stojanovich will serve farm-to-table cuisine. "At least one component of each dish will be local," the chef says. Operating only once a week allows the chef to take frequent trips to farms, where he harvests his own produce.
Menu items include local lamb tartare with sunchoke chips, smoked shiitake, cooled beet, charred goat cheese, and parsley aoli ($16); robata scallops with pork belly, poached fuji pear, crispy sage, and butternut dashi ($16); confit heirloom tomato with local goat cheese, beet and ginger juice, and eggplant crisp ($14); raw local triggerfish with sweet potato purée, pomelo, pickled jícama, and miso ginger salt ($14); black radish salad with shaved Brussels sprouts, asparagus, herbs, and a toasted citrus vinaigrette ($12); seafood sausage with pork crème, roasted pearl onion, mustard greens, and pink peppercorn ($14); local marrow with beef tongue, mocha, persimmon glaze, and parsley ($18); roast duck with foie, fermented scallions, and confit baby carrots ($18); and a local catch of the day seared with scallion oil, sunchoke purée, and local greens (market price).
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Beginning February 3, the Bent Fork will serve Mondays from 7 p.m. until whenever and is accepting reservations for dinner by phone at 786-374-6960. The Bent Fork doesn't take American Express, so leave home without it.