Miami Beach
November 2017
Why stop at a dessert cart when you can also offer a Live Greens cart that invites guests to create bespoke salads tableside and a coffee truck on the patio for walk-up signature coffee service? This is just a sampling of the creative thinking behind Habitat in Miami Beach, the brainchild of chef Jose Mendín and partners Sergio Navarro, Maximiliano Silva and Juan F. Ayora, of the newly formed Food Comma Hospitality Group (FCHG). Headed by chef de cuisine Angel Palacios and Navarro, the kitchen at Habitat is divided into Sea, Land and Fire, and delivers fresh, local ingredients using masterful, Michelin-star techniques. Palacios and Mendín experiment with a variety of components on the menu, including testing the pH of water, smoking flour and injecting small spheres with burrata, to deliver dishes such as cobia sashimi, Habitat caprese with mozzarella spheres, and Wagyu beef milanesa carpaccio.