The Who: Raw food guru Matthew Kenney opens an outpost of his popular Plant Food and Wine in partnership with Karla Dascal, founder of The Sacred Space Miami, and Karla Conceptual Event Experiences. The restaurant is located adjacent to Matthew Kenney Culinary Miami, a raw food culinary school. Chef Scott Winegard oversees the plant-based offerings.
The Space: A sleek and minimalist walled compound in Wynwood with soaring ceilings, a marble-topped bar and an expansive outdoor patio designed by architect Rene Gonzalez.
The Dishes: Upscale vegan and raw cooking. Not all dishes are uncooked but effort is made to infuse the dishes with “medicinal” properties like preserving enzymes (by not cooking them) and by using mostly-organic produce sourced from local purveyors like Paradise Farms. Prices are aimed at the high-end with small plates $12-$16 and mains $18-$22.
Start things off with the cheese platter composed of smoked cheddar cashew cheese, a creamy peppercorn variety, fennel crackers and pickled beets and mustard seeds. Then it’s on to small plates of romanesco cauliflower with salsa verde, toasted pepita cream, and preserved lime, zucchini lasagna made with a peppery arugula-based pesto, banana leaf tamales and coconut “ceviche” tacos made with sunflower chorizo, avocado, pico de gallo, and lime crema.
Larger mains include a mushroom moqueca made with sous-vide cooked oyster mushrooms from Homestead’s Paradise Farms and a hearty bowl of “cacio e pepe” made with black pepper kelp noodles with sunflower cream, spicy greens, green olive purée, and sun-dried olives.
Desserts are righteous-yet-indulgent with a strawberry hibiscus cheesecake made with whipped cashew cheese, a “banana split” composed of nondairy ice creams and a compressed pineapple “Piña” with coconut sorbet and basil consomme.
Bottom Line: Inventive vegetarian dishes and classic cocktails in an airy space in Wynwood.
Plant Food and Wine
105 NE 24th Street, Miami; 305-814-5365
Hours: Monday – Thursday 11:30am-11pm
Friday – Saturday 11:30am-12am