A strong contender for Miami’s best new dining establishment in 2024 is the delightful Palma Restaurant, located in Little Havana at 240 NW 8th Avenue. Founded by chef extraordinaire Juan Camilo, alongside sous chef Zev, Palma offers a culinary journey with its ever-evolving, reasonably priced $85, 9-course tasting menu, crafted from locally sourced, farm-to-table ingredients, many found in Homestead.
Operating from Wednesday to Sunday, 6:30-11, Palma is a hidden gem tucked away on a non-descript street. Inside, the ambiance is best described as “industrial chic”- a narrow space with exposed ductwork and polished concrete floors and walls. Yet it is a serene space that seats a mere 20-22 guests, with a fabulous playlist in the background, chosen personally by the chef, while he works in his tiny open kitchen, where the culinary magic unfolds. The minimalist decor sets the stage for an intimate dining experience. Each table is adorned with a candle, complimenting the blond wood furniture and elegant glassware.
Service at Palma is refreshingly genuine and personal despite its casual vibe. The kitchen team’s dedication to innovation shines through in every dish. Our culinary journey commenced with The Bouquet- a fusion of French farm gems and herbs bound together and served with a delectable bagna cauda sauce. Following this, a single baked oyster infused with koginut pumpkin, laver, and pepper. The menu predominantly focused on fish and seafood, tantalizing our taste buds with creations such as a red snapper crudo in a delectable kumquat sauce and then a plump Cape Canaveral shrimp wrapped in collard greens. The next course was a flounder bathed in squid ink sauce and was accompanied by a bread course, a sweet plantain brioche with carmelized coconut butter with dried plantain. Transitioning to the meat course, we savoured a braised pork cheek in a carrot and pear sauce with yucca and
bacon. A palate-cleansing tangerine granita followed, preparing us for the grand finale- a homemade creamy porcini ice cream, atop caramelized, crunchy, white chocolate bits, adorned with candied kale strips.
Despite the modest portion sizes, each dish left a lasting impact and greatly satisfied us. Palma’s wine selection was quite large in size, as well as a reserve list, and offered a diverse range of options expertly curated to complement the menu.
In a city renowned for its culinary diversity, Palma stands out as a beacon of excellence, redefining Miami’s food landscape with its commitment to genuine hospitality and local produce. With such dedication to culinary innovation and excellence, it’s only a matter of time before Palma earns the recognition it truly deserves, perhaps even catching the eye of Michelin inspectors in the near future.
Recommended!!
Happy dining,
Shanea
07/27/2024
