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Legendary French master Jean-Georges Vongerichten spread his empire to Miami this year with J&G Grill, a fine-dining restaurant at the St. Regis Bal Harbour Resort. Chef de cuisine Richard Gras helms the kitchen, offering expertly precise and delectable French, American, and Asian-inspired fare. Appetizers are small, featuring fresh fettuccine with Meyer lemon, Parmesan cheese, and black pepper ($12) and watermelon gazpacho with cucumber and basil ($9). Entrées offer a mixture of items from land and sea. Notables are milk-fed veal chop with chilies and mint ($46), Parmesan-crusted chicken with lemon-basil butter and haricots verts ($24), and Maine lobster sautéed with ginger, scallion, and mint and served with tender cabbage. Desserts are tropically inspired and include pineapple carpaccio and passionfruit soufflé. Winner of New Times’ Best Outdoor Dining this year, J&G Grill is a tantalizing addition to the Magic City’s refined fare.
In the past couple of years, Miami's food scene has joined the ranks of the nation's greatest dining destinations. The New York Times' Frank Bruni cited the rising Design District, including Michael's Genuine Food & Drink, for its great... More »
If you were to look back at the restaurants openings of 2012 in Miami, you might notice a bit of a trend. Our epicurean vista has evolved and diversified. We are now home to more mid-priced, chef-dri... More »
At 9 pm on a Friday, a restaurant kitchen is busier than it has been all week. The smell of sizzling butter and seared steaks lingers by the stove. Pans are tossed back and forth, making a scratching ... More »
I openly admit it: I have a chicken bias. Whenever I see poussin priced above $20, I immediately wonder what could possibly be done to the ordinary bird to warrant such a high cost. So when I checked ... More »
While sitting on the veranda of J & G Grill, it is easy to get lost in a peaceful state of reverie as the sun sprinkles jeweled reflections upon the mesmerizing ocean. Umbrellas shade the rays, a balmy breeze blows in from the Atlantic, and an attentive waiter refills water glasses and delivers fresh rounds of cocktails as quietly as mist. Any notion of being in a fantasy is only reinforced when the food arrives. After all, if you dreamed up a chef to create the menu for this lovely... More »
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