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You can watch executive chef Jorge Sanchez and his kitchen crew at work in a gleaming stainless-steel kitchen; the rest of the tastefully appointed space is bathed in beige, gracefully draped, and soothingly illuminated. Don't miss the suckling baby pig, well-spiced and succulently confited in its fat until the crust absolutely crackles. Bouncy baby lamb chops will appeal to more conventional carnivores, as surely will the 35-ounce, $68 bone-in rib eye steak - which is for two people but an unusually large cut nonetheless. A dessert of scintillating lime sorbet? Hoo-boy. And hooray for the genteel service.
We could start by making a joke at the expense of Coconut Grove's grim dining scene -- such as how choosing the best restaurant in this area is like selecting the best Jewish football star. But that would be needlessly snarky. Besides, since Ideas Restaurant opened here in late 2006, the Grove has itself a star establishment to build upon. The chef, Alvaro Beade, hails from the Castilla y León region of Spain, and his cooking style is clean, vibrantly flavored, and highly... More »
Chef Alvaro Beade hails from the rich culinary region of Castilla y Leon in Spain, and so do many of Ideas's ingredients (and ideas). The wine list, for instance, is laden with lush Leonese labels from Toro, Rueda, and Ribera del Duero. Mediterranean seafoods are flown in too, like lubina (sea bass), dorada (sea bream), and the calamarilike cuttlefish. Roasted piquillo peppers, courtesy of the Ebro River Valley, get piped with bacalao and drizzled with cognac sauce. We're not sure where the... More »