Restaurateur Michael Sullivan has teamed up with Executive Chef Tomas Prado (formerly of My Ceviche and The Bazaar, among others) to open his new restaurant concept, Golden Fig, in the former OTC space at 1250 South Miami Avenue in Brickell, later this summer.
Golden Fig, we’re told, will be a “casual, albeit sophisticated, farmhouse restaurant” boasting a market-based menu of regional and seasonal produce, pasture-raised meats, and a “skillfully curated” craft beer and wine list.
“This is a concept I’ve dreamed of doing for a long time,” Sullivan says. “We want to help enrich the food culture in Miami by evoking passion, encouraging integrity and sharing knowledge. We want to help raise industry standards – to make sustainable practices and high-quality dishes more accessible. And we’re ecstatic to have Tomas at the helm. Our passion and vision are closely aligned and his talent and experience create a strong foundation for our concept.”
Hailing from, among other places, The Bazaar by Jose Andres, DB Bistro Moderne, Café Boulud, and most recently as part of the corporate team at My Ceviche, Prado has created a “moderately priced, frequently rotating collection of fun, hand-crafted, made-in-house snacks; light and artful seafood-heavy small plates; uber fresh, impeccably prepared local and in-season vegetable dishes; craveable pasture-raised meat and seafood entrees; housemade and well-sourced charcuterie and cheese boards; and artful desserts.”
Sullivan and Prado plan to launch Golden Fig with lunch and dinner service, with weekend brunch and Happy Hour on the not-so-distant horizon.