Discover an extraordinary pop-up Dining experience nestled in Miami Shores at 9840 NE Second Avenue, where Tinya Y Cafe transforms into a culinary haven four nights a week. Helmed by the talented duo who met while working at the Michelin-starred restaurant Ariete in Coconut Grove, Chef Osmel Gonzalez, with an impressive background at the 3 Michelin star Single Thread in Sonoma, California, and chef Evan Burgess, previously at Grant Achatz’s Michelin starred restaurant Next. This gastronomic venture promises a unique blend of flavours and artistry.
The concise yet captivating menu showcases a hyper-seasonal selection, predominantly sourced from local Florida producers, emphasizing the chef’s close ties with farmers, ranchers, and fishermen. The chefs affectionately refer to their establishment as a “love letter” to Florida, a sentiment echoed in every meticulously plated dish.
The charming and eclectic space features an array of differently shaped tables and a lengthy bar, providing patrons with a front-row seat to the culinary magic unfolding in the open kitchen. With four starters, three entrées, and two desserts on offer, each dish is a symphony of stunning presentations, delectable flavours, and creative twists.
Take for instance, the Redland garden salad-a delightful fusion of marinated tomatoes, grilled squash, crispy Surinam spinach, and Ethiopian kale, all harmonized with a seeded yogurt dressing sourced from Paradise Farms, Tiny Farm, and French Farms. Another standout is the grilled Sebastian oysters, elevated by brown butter chimichurri, ramps, and fried hazelnuts.
Among the entrees, the golden tilefish, sourced just north of Palm Beach, takes center stage with a confit of oyster mushrooms, spigarello, in a fumet buerre blanc. The ever-changing daily menu offerings ensure a dynamic and fresh menu, keeping in line with the chef’s commitment to quality.
Desserts are a celebration of seasonal delights and so they chose to utilize persimmons with a panna cotta and a tropical persimmon sorbet on a graham cracker crust. But my favourite was a decadent flan de Calabaza ice cream, with coffee espuma, pepita granola, egg fruit, and white tamari caramel.
Complimenting this culinary journey is a small carefully curated beverage list, including domestic beers, and a diverse selection of wines from around the world. Guests also have the option to bring their own wine, with a reasonable corkage of $35 for a maximum of two bottles.
With a commitment to organic vegetables, sustainably sourced fish, meats from local farms and ranches, and locally made tableware, this little gem pays homage to the bountiful offerings of the Sunshine State. Chefs González and Burgess deliver a wonderful experience, making EntreNos a welcome addition to Miami’s vibrant dining scene. Recommended.
Happy dining,
Shanea
01/07/2024
