Temple Kitchen, a shrine to plant-based foods, opens in South Miami

The what: A fast-casual, environmentally responsible and plant-based sanctuary from three-time Ironman Olivier Jardon-El Hiny. 

The space: A colorful and whimsical sliver that looks and feels like a tree house, furnished with 1960s retro bamboo stools, ecologically informative framed artworks, and dangling bicycles and surfboards. Nestled nearby Sunset Place, steps from yoga outfitter Lululemon and yoga studio Green Monkey.

The dishes: The menu highlights fruits and vegetables in their purest forms. Moderately priced, starting at $3 for drinks and up to $15 for energy pots and salads served in eco-friendly bowls. 

Sample the cold-pressed juices before making your pick from a grab-and-go cooler that also stocks nut milks (go for the Espresso Yourself) and other elixirs. Smoothies are made fresh to order and pack in antioxidants, vitamins and proteins. 

Summer baskets like the Soba, So Good — soba noodles with mixed greens, avocado, carrot, kimchee, bean sprouts and sesame seeds — are cool, crisp and filling. Hot and energy pots offer a mélange of veggies and homemade sauces, like the Curry Favor with red chiles, fresh mushrooms, eggplant, edamame, and coconut milk served with a made-from-scratch green curry. Only three dishes on the entire menu have any oil.  

Soups and specials change daily, while breakfast, snacks, parfaits and delightful desserts are always available. 

The Bottom Line: Temple Kitchen is a place to visit religiously to love what you eat and how it makes you feel. 

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