The highly anticipated Golden Fig opens to the public at 6 p.m. Monday, July 27, with a private grand opening opening preview Saturday. Uninvited diners to that one can try their luck at snagging a table between their 6 p.m. and 11 p.m. dinner service, as the restaurant promises to keep seats open for walk-ins who insist on being first to try the place.
Named after Florida’s native Golden Fig tree, the restaurant’s concept is built on the notion of collaborating with small local farms.
“This is a concept I’ve dreamed of doing for a long time,” says owner Michael Sullivan. “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.”
An alum of The Bazaar by Jose Andres, DB Bistro Moderne, Café Boulud, and most recently as part of the corporate team at My Ceviche, Executive Chef Tomas Prado’s menu will feature, among other things:
Snacks ($3-$8): Crispy Pork Belly hailing from Cox Farms in Kentucky and served with housemade IPA Mustard; Virginia Ham Croquettes from Edwards farm in Virginia.
Boards ($6): cheeses and meats including Housemade Lardo with pork from Pasture Prime in Florida and Housemade Duck Prosciutto with fowl from Hudson Valley in New York.
Starters ($10-$15) : fresh rare tuna tossed in preserved lemon and saffron aioli with shaved house-cured egg yolk on top and crispy freshly fried potato chips on the side; Hudson Valley Foie Gras Parfait – mousse-like foie layered with spiced mango compote and served with rustic toast from Zak the Baker (ZTB); a Farmer’s Salad, from Homestead, witt shaved market vegetables, citrus, fine herbs and lemon vinaigrette; and Maine Mussels, steamed in Florida Cracker Beer with orange, cilantro and pickled fresno.
Mains ($15-$25) Black Grouper Brochette – skewered, fresh from the Florida Keys, grouper over Saffron couscous with seasonal vegetables and caper chimichurri; Southeast Family Farms Smoked Pork Porterhouse atop creamy potato puree and topped with a parsley and apple salad and roasted apples; crispy Buttermilk Fried Chicken from Joyce Farms in North Carolina, served over grilled collard greens with bacon, pickled okra and hot sauce; Grass Fed Burger, also from Joyce Farms, topped with aged cheddar, housemade pickles, caramelized onions, and house golden sauce; Portland, Maine Pan Seared Scallops served with chunks of pork belly and a corn succotash with fava beans, tomato, okra and basil; and Steak Frites – pan-seared, pre-sliced Flat-iron steak from Cox Farms, Kentucky, served alongside bistro fries and béarnaise butter.
Market Vegetables ($7-$10): Oyster Mushrooms from Signature Farms, Florida, served in a small cast iron pan with Sherry vinegar, fine herbs and a dab of smoked cheddar; Vegetable Stir-Fry – quinoa, zucchini, squash, and bean sprouts, all from Homestead, sautéed in soy sauce; Crispy Calabaza Blossoms from Paradise stuffed with ratatouille, then fried and served atop a smoky romesco sauce and finished with lemon zest.
Desserts ($9): Sundae – chocolate stout, cinnamon and malted milk ice creams, ginger snaps and salted caramel; Key Lime Jar –graham cracker crumble and meringue; Organic Peach Cobbler – Oat Crumble and cinnamon ice cream and the S ‘mores Jar – Chocolate mousse, torched marshmallow and graham cracker.
The restaurant will serve dinner only with plans for lunch, weekend brunch and happy hour in the near future. Reservations will be accepted starting Monday.