By Sherri Balefsky | Online Editor
We couldn’t have been more excited when we were invited for an exclusive dinner at Modern Garden {422 Northwest River Drive, Miami; 305.440.4200}, one of the most innovative culinary concepts to ever hit the Miami River. Just minutes from downtown, this hidden oasis along the water feels worlds away from the bustling city streets.
Modern Garden shares its serene waterfront space with sister restaurant Seaspice (formerly Seasalt & Pepper), both original concepts from Owner Carlos Miranda. Upon entering, we were greeted by our hostess who escorted us to the right, to an intimate, dimly lit room with wood-paneled flooring, comfortable white seating, and rows of white and purple orchids. The interior is anchored by a permanent wooden tree-shaped art installation by Architect Santiago Jose Palaez, which was unveiled in December during Art Basel.
Had we been escorted to the left, we would have been led inside Seaspice, though the two all-but overlap one another on the patio. They also share 500-plus feet of dockage—the ultimate VIP parking space for luxury yachts looking to drop anchor.
But unlike Seaspice, which is known for its cooked entrées such as the Prime US Veal Chop and Australian Rack of Lamb, not to mention its unique wood-fired casseroles, Modern Garden sings a different tune. The menu consists of delectable crudos and hot-stone dishes, where meat is served uncooked and diners prepare it to their liking on 850-degree slabs of on the table.
Luckily for us, Chef Angel Leon selected some of his favorite dishes to bring out for us to try, saving us from our initial dilemma of deciding which of the menu’s mouthwatering bites to choose!
We started off with the color Purple Watercress Salad with green goddess dressing, which was both deliciously tangy and sweet. Then the crudos started coming—and kept coming! The plates were artfully presented, so colorful and decadent that that we were hesitant to dive in for fear of ruining the presentation.
Our favorites here were the Salmon Rosettes (pictured above) and the Kimne Dai, which was an interesting take on chips and dip (the chips were actually crispy sunchoke, while the dip—though it looked like guacamole—was a mix of yuzu paste and tangerine mojo and had a texture more similar to hummus.
Next, it was time for the main event, as we were presented with two piping-hot black slabs and wooden chopsticks. One slab was for the Diver Scallops, which were served with a bagna cauda sauce; the other was for the juicy pieces of raw Spinelis (rib-eye). Our attentive server showed us the proper way to prepare each dish, then we were left on our own to finish the process.
Sufficiently stuffed, we couldn’t pass on dessert, which we, of course, devoured. Needless to say, it was definitely worth it.
As the night came to a close, we were in a bit of a dreamlike state. With our bellies full and satisfied, we watched as the last of the mega-yachts untied from the dock and sailed away down the river. I’m sure they’ll be back … we definitely will be, too.