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This farmhouse-style restaurant is where regional and seasonal produce, local breads, pasture-raised meats, and craft beers are spotlighted in a sophisticated yet rustic setting. The name is a nod to a tree native to Florida, underscoring owner Michael Sullivan and executive chef Tomas Prado’s commitment to artisanal producers and sustainable practices. A farmer’s salad with market vegetables sourced from nearby Homestead and black grouper brochettes from the Florida Keys are just a few highlights of the locally driven menu.