Sautéed Beef & Roasted Peppers from Artisan Kitchen & Bar

Looking to escape the bustling streets of Miami? The idyllic barrier island of Key Biscayne is only a car ride away. A short trip over the Rickenbacker Causeway gives way to a picturesque town outfitted with white sandy beaches and palm trees. Tiny as the island may be, Key Biscayne holds its own when it comes to the dining scene. This dining paradise draws both travelers and locals alike with stellar restaurants sprinkled all throughout the coast. Nestled in the heart of it all lies the neighborhood gem, Artisan Kitchen & Bar {658 Crandon Boulevard, Key Biscayne; 305.365.6003}. Spearheaded by husband and wife team, Idoia De Quintana and Fernando Lander, Artisan Kitchen & Bar has constantly entertained our tastebuds with inventive yet approachable small plates, doling out new specials from the kitchen each and every day. Keeping it fresh with both eclectic eats and sounds—thanks to a live band every Friday—Artisan Kitchen & Bar has livened up the bay since the day it opened. We spoke with Owner Fernando Lander about how his neighborhood joint came to be, the approachability of Venezuelan cuisine, and the future expansion of Artisan Kitchen & Bar.
DiningOut: What were you doing before you started working in the restaurant industry?
Fernando Lander: Initially, I started my career as an architect. My wife, Idoia De Quintana, and I had a construction company in Venezuela, which is where I grew up.
How did you first get involved in the restaurant industry?
It was starting to get bad in Venezuela. My wife and I had our newborn baby so in 2002 we decided to move to Spain. I had always liked cooking so I took the opportunity to go to cooking school at Hofmann Cooking School in Barcelona. After school, my wife and I had initially planned to open a concept in Spain but Miami was a better fit.
What drew you to Miami?
Growing up I had always visited Miami—as a child, my family and I would always vacation to Key Biscayne. Plus, we knew a few people in the bay and we came across an opportunity to open a marketplace in 2009. My wife and I managed the marketplace concept, it was a quaint concept that sold food by the pound and it featured its own cheese counter. But after awhile, we wanted a place to call our own. So we sold our shares and opened up Artisan Kitchen & Bar in 2012.
What inspired Artisan Kitchen & Bar?
At the time, most of the restaurants in Key Biscayne were formal and fancy. We wanted to bring a casual concept, with a focus on small plates from the open kitchen. We wanted to introduce live music to the area. Basically, we wanted our concept to become a place where everyone could find something.
Artisan Kitchen & Bar blends Spanish, Venezuelan, and American flavors—what drew you to these cuisines?
With my background, introducing Venezuelan cuisine was a no brainer. Venezuelan food is so close to Spanish cuisine—we wanted to make it easy for everyone to understand, no matter where the customer was coming from. With arepas, you have so many combinations to feature, including cheese or savory options like beef and chicken. Here, we highlight finger food that is easy to eat with no complications.

How have you seen Artisan Kitchen & Bar grow in the past five years?
Our initial cuisine was more tapas-style but we have since evolved and expanded our menu to fill a niche. We saw that many people come to the island to work but there was nowhere for them to go during the day, so we introduced a daily rotating lunch. From sandwiches to steak, we are now a place for everyone.
How do you handle a daily rotating menu?
We always feature a new special burger of the day. We also feature a rotating fish dish, a new poultry or fish offering as well as new soups and salads everyday. Although my wife and I might tweak the menu here and there, we let the chef take the reigns.
What is it like working alongside your wife in the restaurant?
By now, we are just used to it—we’ve worked together in multiple businesses since 1997. When it comes to the restaurant, management wise, we evenly split up whatever needs to be done. When it comes to food, she takes care of the baking and desserts for the restaurant. I’m more of the savory guy, she is more of the sweets.
How do you see the restaurant growing in the next few years?
Actually, we are working on a new place as we speak! The new location is smaller but it comes with a wood-fired grill. We are still figuring out the cuisine but we want to center around fresh seafood.
Any idea when we can see this venture?
We are hoping for an opening date in February or early spring. Keep an eye out!
Happy dining!
By DiningOut Miami Staff