I love discovering a hidden gem, especially when it is practically in my own neighborhood. Morla Restaurant at 1052 Kane Concourse, Bay Harbor Islands, is exactly that.
This beautiful, intimate farm to table restaurant is the creation of a husband and wife duo, Chef Rubén Samayoa from Baja Mexico and Chef Sharon Morla from Lima, Peru. Together they cook, present and personally serve each dish, crafting a menu of shareable plates that blend their culinary heritages into bold, creative and vibrant dishes that are as visually striking as they are deeply satisfying.
It is easy to miss this little spot. I live nearby and it still took me four months to discover it. But once you walk through the door you will find an attractive contemporary space that is softly lit, with a great playlist playing in the background. The dining room seats about 32 guests at wooden tables set on stone tile floors, with mirrored walls, touches of greenery and a small bar tucked at the back. Even the bathrooms are thoughtfully designed.
The menu is a fusion of elevated Mexican and Peruvian cuisine. Chef Sharon prepares the beautiful fresh fish and seafood ceviches as well as the desserts, while Chef Rubén prepares the rest of the menu. The sauces alone reveal the care and complexity behind their cooking. This dynamic duo cooks with soul and purpose, and each dish arrives at the table with a personal explanation from one of them.
Our ceviche tostada of marinated fish with avocado, onions, peppers and Chef Morla’s secret sauce was bright and refreshing, with the acidity perfectly balanced by the creaminess of the avocado.
The hamachi with beet and passion fruit sauce, orange slices and leche de tigre was delicate yet vibrant, the sweetness of the fruit playing beautifully against the citrusy punch of the marinade.
The aguachile shrimp with cilantro, spicy lime juice, avocado mousse, cucumber and spices delivered a lively kick of citrus and heat that awakened the palate.
The Baja fish tacos of crispy breaded white fish topped with pico de gallo, coleslaw, avocado, cilantro sauce and yellow pepper sauce on corn tortillas were deeply satisfying, offering a perfect contrast of crunch, freshness and richness. Easily among the most memorable fish tacos I have had.
The grilled branzino was beautifully presented, although slightly on the dry side.
They currently serve wine and beer but no cocktails. Dessert offers three choices, cheesecake, flan and a fruit mousse that arrives with a bit of theatrical flair.
What impressed me most was the warm and welcoming hospitality. When the owners are also the chefs you feel their passion in every detail. I can already see Morla becoming one of our regular neighborhood spots.
A wonderful discovery and a place I look forward to returning to.
Recommended.
Happy dining,
Shanea
