Status: Opening on December 12, Mare Nostrum encompasses 8000 square feet and features the mod-Med cuisine of Chef Pedro Gallardo, who also serves as the executive chef for the four-star Hotel Intercontinental de la Torre in Murcia, Spain and has spent time in the esteemed kitchens of Arzak and El Bulli. Mare Nostrum’s state of the art kitchen is loaded with upscale European equipment, including Italian pasta makers that give them the capability to make a wide variety of fresh pastas in-house. Restaurant is open for lunch and dinner and is attached to its totally unrelated sister, The Lucky Clover Irish Pub. [EaterWire]
Mare Nostrum on Eater Miami
Something to start with ($6.95 to $15.95): Croquetas made with Iberico ham and gruyere cheese; fried eggplant with organic honey; and Bluefin tuna “Toro” tataki. Raw bar ($14.95 to MP) includes seared Mediterranean red shrimp, freshly shucked blue point oysters, or a bountiful seafood platter of tiger prawns, langoustines, oysters and stone crabs.
Green and fresh: Salads ($9.95 to $14.95) such as heirloom tomatoes with fresh mozzarella, basil foam and extra virgin olive oil or a simple arugula, sundried tomatoes, pine nuts and parmesan dressed with a tangy citrus vinaigrette are light and refreshing, while Soups ($6.95 to $13.95) include a classic gazpacho, bouillabaisse and minestrone, among others.
Fresh pastas, paellas and risottos: spaghetti, fettuccine, capellini, linguini, bucatini, tagliatelle, pappardelle and gnocchi. Guests will be able to match any one of six freshly prepared sauces – pesto, Alfredo, Bolognese, puttanesca, tomato and basil and olive oil, garlic and parmesan ($10.95) for a starter or main plate.
There are also specialty pasta dishes including fettuccine with white truffle oil and shaved parmesan; spaghetti with sautéed clams and four cheese ravioli with sage butter ($22.95 -$24.95). Paella stations offer traditional paellas, risottos and Spanish seafood stews ($22.95-$24.95 per person, minimum two people) to round out the roster of grains.
Fish by portion and from our market: ($15.95 - $22.95) Salmon a la plancha finished with saffron salt; seared branzino with sea salt; ed snapper, lubina (Spanish sea bass) and dorada are offered by the pound ($28-$32 per pound) for a shared dining experience, with traditional Spanish preparations.
Meat Specialties include chicken, pork and grilled lamb chops as well as the classic 24 hour slow baked cochinilo asado. Tender cuts of beef ($15.95 to $36.95) include USDA skirt steak, New York strip USDA Prime Angus tenderloin and USDA Prime Angus rib eye; all served with a vegetable side.