Another highly anticipated restaurant recently opened in Miami at the new Arlo Hotel in Wynwood located at 2217 NW Miami CT. Helmed by celebrity chef, James Beard and award finalist chef Brad Kilgore, they present MaryGold’s Brasserie. For those of you not familiar with Chef Brad, he also helmed Azur at the Mandarin Oriental way back when, as well as executive chef at Alter, Kaido and Ember. Once upon a time he also worked at the 3-star Michelin, Alinea in Chicago. He also was voted one of Food and Wine’s best new chefs. He teamed up with Bar Lab, Elad Zvi and Gabe Orta of the famed Broken Shaker who won the World’s 50 Best Bar award three times. Together, they have created one of Miami’s most innovative and creative restaurants.
The space is a bright filled green setting, with industrial floors, decorated in light natural woods and pops of dark coral colours. It features a large wraparound bar finished in Calcutta marble and seats around 20. The dining room has a combination of booths, banquets and tables that seats around 65 guests and the outdoor patio seats an additional 55. There’s a semi open kitchen in the back and Chef Kilgore is there to oversee that everything comes out just right.
The relaxed restaurant offers modern American cuisine that highlights the multiple cultures and melting pot that Miami embraces. There is something for everyone on its diverse menu.
The dishes are ambitious yet approachable. The menu is divided into 4 categories. To share appetizers, entrees and entrees for two. Some of the not to be missed items are the layered brioche, a must order with sourdough butter and orange blossom honey. A show stopping sweet potato waffle with chive, Parmesan aged crème fraiche and the hefty dollop of caviar on top was a fan favorite. The silky tortellini with chopped escargot and pistachio bourguignon was a triumph and the grouper al pastor was a standout, with orange peel, annatto seed, cashews, ginger lime and caramelized shallots. We had this with a side of local mushrooms with a horseradish, lemon gribiche and rye crumbs. We were able to order some crispy fries off menu with an incredible smoked, toasted tomato mayo for dipping.
The beverage director Christine Wiseman is overseeing the cocktail program, and she works in conjunction with, and compliments Brad’s cuisine. There is also, beers, dessert cocktails, after dinner drinks as well as a selection of international wines.
For dessert we had the Baked Florida, a riff on Baked Alaska, that had layers of Florida orange creamsicle, and passion fruit curd hidden under a dense meringue. It was toasted table-side with a spice infused Haitian liqueur. The chef also sent out a carrot bread pudding with a salted caramel sauce.
MaryGold’s is definitely one of my new favorite restaurants to open in Miami this year.
Happy dining and a Happy New Year!
I have read your article carefully and I agree with you very much. This has provided a great help for my thesis writing, and I will seriously improve it. However, I don’t know much about a certain place. Can you help me?