The goods: Newcomer Green House Organic Restaurant offers a high-tech, high-end dining experience using only organic and/or sustainable produce and proteins.
Ambience: The cavernous restaurant is decked out with crystal chandeliers, gold mosaic tiles, cushy leather chairs, iPad menus and flat-screens TVs broadcasting the kitchen action.
The grub: Argentine chef Marcelo Marino oversees a pricy menu that reflects the high cost of organics: Starters are $16-$20 and mains in the $30s.
Dinner begins with house-made bread and herbed butter. The “panache” section features ceviche-like dishes of cured sturgeon and corvina with sweet potato foam and black rice gel. Starter-sized pizzas include a butternut squash pie with fontina cheese and a black truffle pie with caramelized onions. Mains feature ostrich loin infused with lavender water, New Zealand lamb chop with cilantro puree and Amazon paiche fish with pomegranate sauce.
Desserts include fig-thyme and rosemary-pear ice creams and butternut squash cheesecake with a strip of house-cured Kurobuta bacon.
Verdict: Miami’s first high-end organic restaurant has embraced its mission with gusto.