Seasalt & Pepper is set to debut a new dining concept next month within its Miami River restaurant space: Modern Garden, a hot-stone and crudo lounge.
What’s that, you ask?
“The cuisine at Modern Garden will feature select crudos, a contemporary interpretation of exquisite raw fish… Guests who prefer it cooked can order from Modern Garden’s signature hot-stone selection, where they may sear premium meats and seafood on 850-degree volcanic stone slabs conveniently at their table.”
The restaurant-within-a-restaurant will open by Art Basel, to coincide with Seasalt & Pepper’s one-year anniversary. Newly hired executive chef Angel León, who previously was the chef de cuisine at Sugarcane in midtown, will oversee both kitchens.
The new chef appointment and Modern Garden opening come after some infighting among partners, other legal troubles and a recent walk-out by the kitchen staff. Through the blips, Seasalt has managed to keep a packed house, including frequent celeb visits; it earned a three-star Miami Herald review in April.