A touch of class
James Beard Award-winning chef Michelle Bernstein is the culinary guiding hand behind the new Seagrape restaurant in the Thompson Miami Beach hotel.
Classic terrazzo floors are complemented by light oak walls and tables with subtle geometric patterns. Gio Ponti-style wood chairs are upholstered in yellow leather.
The green marble horseshoe-shaped bar serves as a focal point.
Seagrape’s terrace is an idyllic setting for outdoor dining.
Spanish octopus a la plancha is dressed with potato foam, squid ink crackers and orange-gochujang sauce.
Plats de resistance
Seared scallops are given a kiss of romanesco, cauliflower puree and caper gremolata.
Fork and knife
A standout on the menu is braised short rib with cornbread foam, Brussels sprouts, pickled pearl onions and red wine jus.
A delightful way to end the meal is with this berry angel food cake with lemon-grapefruit curd, soft and crisp meringue, micro blossoms and frozen yogurt.
Another standout dessert is the tropical panna cotta with kaffir lime gelee, seasonal tropical fruits and cocoa nibs.