Niven Patel, the decorated chef behind Ghee Indian Kitchen and Erba, is shifting his focus to island cooking: On August 11, Mamey, his much-anticipated restaurant will finally open to the public, introducing a culturally diverse menu that draws from Caribbean, Asian and Latin-American cuisines.
Patel’s trademark sustainability is at the forefront of the eclectic menu, featuring an array of dishes showcasing vegetables and herbs grown on his Homestead farm, Rancho Patel. “The connection between the plants, the farm, the harvest and the food on the plate is so important to me,” he says. And it shows. Plates such as the Vietnamese caesar salad with opal basil, the mushroom summer roll and the farm greens salad all exude freshness. Patel is also drawing from his travels to inform other parts of the menu. His journeys through Asia and French Polynesia helped him put his own spin on things like a Brussels sprouts pad Thai and a Trini roti.
To go with the wanderlust theme, Mamey tapped cocktail gurus Bar Lab to whip up an array of flavorful, spirit-forward drinks like the namesake swizzle blended with light rum, chai tea and coconut milk. It’s the kind of thing you’ll want to sip beachfront but it’ll also pair well with the coconut shrimp and conch fritters making the rounds at happy hour.
Mamey begins dinner service on August 11 with lunch (a must in office-centric Coral Gables) in the months to come. Find at 1350 South Dixie Highway inside the THēsis Hotel Miami.
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