• Smoked potato salad topped with octopus cooked a la plancha until sweet and tender. Photograph by Claudia Uribe.

    • Cheese plate with toasted nuts, balsamic cherries and Cambozola Black Label, a German triple cream blue cheese. Photograph by Claudia Uribe.

    • Pick a handcrafted cocktail from the ever-changing blackboard menu and settle in at the bar. Photograph by Claudia Uribe.

    • Baby carrots with spiced yogurt, sunflower seeds, greens and lemon. Photograph by Claudia Uribe.

      ISSUE 11: MIAMI


      Warm, welcoming, and quietly flawless, chef David Bracha’s latest venture in Miami’s Design District hits all the sweet spots of a great New American tavern: exposed brick walls, artfully weathered farm tables, and a lineup of dishes heavy on wood-fired pizza and pastas, pristine seafood, and artisan ingredients and charcuterie from top notch local purveyors.