Originally part of our most anticipated "Fall" openings round up, Porcão Farm to Grill, which was supposed to open in September, then October, is finally (!) ready to open ... maybe. Now, they're slated for an April opening. As we mentioned before, Mary Brickell Village's new steakhouse, a multi-venue space boasting 10,500 square-feet, will focus on fresh, local and seasonal ingredients. Helming the kitchen is executive chef Jeff O'Neill, who's worked with renowned chefs like Charlie Palmer at Aureole, Daniel Boulud at Daniel and Eric Ripert at Le Bernardin. O'Neill promises to source ingredients from local farmers and purveyors and to use sustainable fish, organic produce (look out for their own herb and greens garden) and free range meats. Menu highlights include items like 14-ounce bone-in filet ($44) and sweet water trout with preserved lemon quinoa, chorizo, tomato compote and roasted shellfish sauce. The restaurant will also feature a raw bar where Gulf prawns, oysters, cold water lobster tail and stone crabs will be available, as well as a cheeses and cures cart with weekly selections. And for those looking for a more casual dining experience, Porcao will offer a "Five & Dime" menu with various specially priced light bites.
Then there's "Patio at Porcao," where guests can enjoy cocktails and wines, "KAO Lounge," where the drinking can continue and the dancing can begin and "KAO Smoke," a speakeasy-esque space for cognac and cigars. Here's a look at what the space looked like while it was still under construction. Stay tuned for more info and an official opening date.
· All Coverage of Porcao Farm to Grill [EMIA]
· All Coverage of Coming Attractions [EMIA]
[Photo Courtesy of Porcao]