The Who: Morgans Hotels’ corporate chef Tien Ho (formerly of Momofuku) along with chef de cuisine Gabriel Cruz helm this new Ibiza-influenced eatery.
The Space: The white-on-white interior of the former Asia de Cuba days have been warmed up with nautical touches like wrapping columns in rattan, concrete-color walls and reclaimed driftwood.
The Dishes: Overwhelmingly simple. Mediterranean-inspired entrees are built around grilled meats — lamb kebab, pork chop, rib-eye steak — and, naturally, fish. Crudos, charcuterie and bright salads round out the menu. Prices are on par with SoBe hotels: Starters are $12-$20; mains, $24-$44.
Half a dozen crudo selections include the hamachi plated with Serrano chile, crispy shallots and lime, and cubes of tuna accompanied by romesco and cilantro. A single pasta dish graces the menu: capellini with pomodoro sauce. Proteins are grilled parilla-style and include chicken paillard, Florida snapper and swordfish.
Sides get a little more jazzed up with cauliflower with cilantro and za’atar yogurt to butternut squash with mascarpone and chive and fried potatoes with harissa aioli.
The Bottom Line: In its latest incarnation, the restaurant at the Mondrian channels the leisurely meals of the Mediterranean.