Hidden in a centuries-old stone pump house, and surrounded by lush backyard gardens, a Japanese-style pond and a romantic ambiance that’s hard to find in Miami, Café Roval {5808 NE 4 Court, Miami, Morningside; 786.953.7850} has become one of Miami’s go-to date night spots. And now, this romantic place has a new chef at the helm—and with it, a new, drool-worthy menu.
This summer, head to Café Roval and get Mediterranean fare that’s good for your tastebuds and your soul. Grab a seat in the vintage dining room, or if you’re lucky, snag a seat pond-side and pair your tasty cuisine with a jaw-dropping sunset view. Start with appetizers like Roasted Oysters with smoked chili butter or Beets with arugula, labneh, and pistachio dukkag; and move on to a main plate like Creamy Gnocchi & Maine Lobster with sweet corn, shiitake, and basil. Steak is done incredibly well here, so the New York Strip with salt roasted potatoes, Romesco sauce, and sauce Bordelaise is well worth a try. You’ll want a drink to go with it, so go ahead and order from the impressive wine list or grab a cocktail. Beedoo, the restaurant’s bar guru, has a reputation for making creative cocktails you just can’t get enough of. The Bjork with fresh lychee purée, plum vinegar, maldon syrup, SOTO sake, and lychee Thai chili strings is sure to be a fan favorite, as is the Sunomono Kind Of: a mix of fresh pressed cucumber, lime, apple cider vinegar, vlast “vodka”, Tabasco, and a cucumber-stuffed olive.
Chef Curtis Rhodes
And with a menu as good as this, it goes without saying that the restaurant needs a talented chef to bring it all to fruition. Chef Curtis Rhodes is just that guy. Born and raised in Hawaii, Chef Curtis learned his craft from his culinary mentor, Hawaiian Master Chef Jean Marie Josselin, who helped him gain the coastal touch to his cuisine that his diners have come to love. And despite not being from here, Chef Curtis is no stranger to the Miami dining scene. In fact, as a professional chef for almost 20 years, he has spent 11 of those years helming the kitchens of some of Miami’s most popular restaurants. He’s worked in the kitchen at Oceanaire Seafood Room, he has worked side-by-side with chef and restaurateur David Bracha to open Oak Tavern, and was appointed Chef de Cuisine of The River Seafood & Oyster Bar. Now, he’s the Executive Chef at Café Roval… and we can’t wait to see what he has in store.
Happy dining!
By Jennifer Agress | Miami Editor