Status: Opening January 28, The Dome Restaurant, Bar & Lounge bills itself as an "environmentally conscious farm-to-table eatery . . . serving innovative Latin American fusion dishes, with an emphasis on seasonal, fresh and locally sourced ingredients." As for that certification, it comes via the utilization of recycled materials (patio furniture made out of recycled milk jugs, recycled quartz bar, etc.), local farm vendors, an induction kitchen, LED lighting, green operation methods and digital menus on iPads. But back to the food: chef Marsha Orosco, formerly of Council Oak Steakhouse in Hollywood and Morton's The Steakhouse in Ft. Lauderdale, has, she says, "created a menu that is a wholly unique interpretation of traditional Latin American cuisine with a Caribbean twist. My goal was to create dishes that were inventive, yet elegant. Our ingredients are some of the freshest in the city. The produce and seafood are sourced from local markets and fishermen. We care very much about our environmental footprint at The Dome.” In addition to the regular menu, the restaurant's caviar bar offers farm-raised acquacultured caviar served by the ounce.
Small plates: Smoked Salmon Rolls with Caviar, delicate crepes filled with Nova Scotia smoked salmon, homemade Crème fraîche and topped with caviar ($15); Bacon Wrapped Shrimp Skewers, jumbo tiger shrimp wrapped with apple wood smoked bacon glazed with ancho-tamarind BBQ sauce ($14); Abuela's Yuca Croquetas with Caviar, golden crispy yuca fingers served with chive crèma and topped with caviar ($9); Oysters with Caviar, fresh cold water oysters on the half shell with a red wine mignonette, topped with caviar ($11); the Handmade Beef Empanadas, spicy picadillo (ground beef) with caramelized onions and peppers stuffed in handmade pastry shells with cilantro crème ($11); and Mushrooms Florentine with Lobster, mushroom caps stuffed with sweet lobster meat, cream sauce and farm fresh spinach ($14).
Sliders: The Cuban Slider, pressed Cuban bread with pork, ham, Swiss cheese, pickles and mustard ($9 for three); and The Dome Portobello Veggie Slider, three tasty mini Portobello veggie burgers with white cheddar, arugula, tomatoes, grilled onions and homemade spicy mayonnaise ($10).
Entrees include the Cod Filet, a guava glazed cod breaded in pistachio garlic breadcrumb served with congri rice ($26); and Chef Marsha’s Signature Braised Beef Short Ribs, with confit of wild mushrooms, fingerling potatoes, red wine reduction and grilled jumbo shrimp ($32).
Desserts: Flan-Crème Caramel, a rich, silky caramel, orange scented custard with candied citrus zest; and Caribbean Chocolate Rum Ganache Cake, a moist chocolate cake with rum flavored chocolate ganache served with raspberry sauce.
Caviar: Kaluga Caviar, a large sturgeon and the closest one can get to Beluga caviar, which is banned in the U.S. ($150); Russian Ossetra, a medium size sturgeon with a nutty flavor, medium size pearls and firm texture ($100); and Royal Siberian Caviar with a unique rich, sweet and crisp nutty flavor ($80).