Top Chef alum Jeremy Ford’s seasonally driven restaurant features an eclectic menu of American eats that taste as good as they photograph
Louder than the fanfare surrounding Jeremy Ford’s new restaurant was the collective sigh of relief reverberating through the city’s foodie circles—the Top Chef-winning toque who’d left his post at Matador Room months prior was behind the line once more. Stubborn Seed is Ford’s first solo restaurant (a second one with Grove Bay Hospitality Group is in the works), and he’s every bit the fixated parent fussing over his new baby—in a good way. The eight-course tasting menu is sign of a chef who’s poured over every detail of the culinary experience: small, meticulously plated dishes that surprise (think a Spanish-inspired smoked foie gras paired with quince paste), delight (a warm celery root purée with a crackling maitake mushroom explodes with flavor) and amuse (foam, like the green curry froth beneath Seed’s Maine lobster claws, really makes everything taste better). Pastry chef Dallas Wynne’s snickerdoodle cookies make for a satisfying finish to any meal.
Time Out tip: Budding mixologists will want to order the Silver Dollar old fashioned, a DIY cocktail whose ingredients arrive on a silver platter for diners to assemble themselves.
|Venue name:||Stubborn Seed||Contact:|
101 Washington Ave
|Cross street:||at First St|
|Opening hours:||Sun–Thu 6–11pm; Fri, Sat 6pm–midnight|
|Transport:||Bus 103, 123, 150|
|Do you own this business?|
Average User Rating
4 / 5
- 5 star:0
- 4 star:1
- 3 star:0
- 2 star:0
- 1 star:0
We enjoyed our night at the stubborn seed. Our waiter was funny, attentive, and on point. The atmosphere is cosy, but not particularly impressive. The food was cooked perfectly and tasted great. I would have liked more creativity considering the ranking TimeOut has given. Truthfully, it was Miami Spice week, which does not inspire the best out of Restaraunts ironically in my opinion. Overall I think Stuborn Seed is a good showing for Miami, looking at the number establishments mostly concerned with being cool and trendy instead of cuisine. We were happy we went, but not impressed enough to rush back.