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Venezuela’s top chef opens his first U.S. restaurant in Brickell

By
Virginia Gil
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Caracas’ momentary loss is Miami’s gain, and not just as it relates to our thriving real estate market. (Looking at you, Doral.)

This month, Venezuela’s most lauded chef, Carlos García, opens his first U.S. restaurant in Brickell. Obra Kitchen Table, located on the ground floor of the Jade, is a continuation of García’s work at his decade-old flagship in Caracas: Alto. Named one of the best 50 restaurants in Latin America and ranking high on the list of greatest in Venezuela, the contemporary Latin American spot informs much of the menu at Obra, where the talented toque plans to introduce Miami to Latin flavors in a signature style he’s dubbed “cocina sabrosa.”

“It means delicious, enjoyable food prepared with recognizable, seasonal and local ingredients, presented in the most unpretentious and creative ways,” says García, who will split his time between Caracas and Miami overseeing both restaurants. Some highlights include Venezuelan-inspired specialties such as scallops done Reina-Pepiada–style and pork pernil finished off in Obra’s Josper oven.

García, who trained at El Bulli, a trailblazer in molecular gastronomy and once named the best restaurant in the world, is no stranger to complicated preparations and elevated presentations. Expect plenty of culinary theatrics at Obra’s open kitchen, featuring a wrap-around counter for 25 spectators, when the much-anticipated restaurant opens its doors on May 24.

  

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