The goods: Preservation brings “cured, pickled and smoked” modern American eats to Sunny Isles.
Ambience: Partners Nicole Richaud and Ryan Harrison have revamped the airy strip mall space into a stylish, Zen dining room outfitted with reclaimed wood tables, concrete walls pressed with leaves and nine flat screen TV’s.
The grub: Modern American with a focus on smoked and cured meats. Chef Harrison, who worked with John Besh in New Orleans, oversees a menu in line with artisanal eats: Starters are $8-$16 and mains $12-$25.
Start with an amuse of battered pickles with grain mustard, then move onto smoked tomato soup with basil mousse or smoked salmon with dill cream and bright pink pickled onions. Entrees include brisket cheesesteaks, pastrami sandwiches with smoked pickled slaw, lamb-stuffed homemade ravioli and Scottish salmon with sake glaze and preserved Meyer Lemon quinoa.
Breads, smoked fish, sausages and condiments are all made in-house.
Verdict: A chef-driven spot for cured meats and pickles in a Sunny Isles strip mall.