Had been curious about Table 8 for a while and finally had a chance to check it out recently. The restaurant is quite impressive, and though it's a bit pricey, you'd have a hard time not walking out satisfied and maybe even a bit radiant from the experience. Plus, Govind Armstrong has such an appealing way with ingredients, it's worth it just to observe the delicacy and balance of each dish.
Consider his tuna tartar, composed of glistening cubes of locally-caught yellowfin tuna, lightly dressed with artisanal olive oil and kissed with fleur de sel for a refreshing textural contrast. The delicate mound of fish is accompanied by asparagus spears roasted to concentrate their sweetness set down on slightly wilted, slightly bitter frisée. The burrata mozzarella salad, a signature dish, is a revelation of flavors and textures composed of the milky runny cheese, heirloom tomatoes and wild arugula, topped with olive oil fried croutons. The kobe style beef is probably one of the finest plates of beef one can order in South Beach and from the looks of the dining room on a recent weeknight, it was a popular dish. Local grouper is accompanied by spring bean ragout which pairs well with the meaty fish, it's flavor enhanced by arugula pesto.
Desserts are just as well-conceived as the savory selections. A carrot cake with cream cheese mousse, candied pecans and citrus reduction sang with nutty, fruity notes that offset the richness of the mousse.
No comments:
Post a Comment