Simon Stojanovic emerges to open the BENT FORK miami in early February at The Federal

 

Ex AltaMare chef pops up at The Fed

BentForkLogo_Final.jpg

by Lesley Abravanel l Lank@aol.com

Former AltaMare execu chef Simon Stojanovic is reemerging to open the BENT FORK, a temporary restaurant housed at The Federal, where he has  created a menu that show cases produce and proteins from some of South Florida’s well known farmers. “At least one component of each dish will be local” says Stojanovic. Only opening Monday nights, for February and March, the BENT FORK will be taking reservations from 7pm and "aims to be a place where adventurous foodies can come and enjoy the fruits of the local land and sea transformed into creations from the mind of an inspired chef."  

Here's the menu:

 

local lamb tartar - 16

Sunchoke chips, smoked shitake, cooled beet, charred goat cheese, parsley aoli                   

Swank, Michael Borek, Hani

 

robata scallops – 16

pork belly, poached fuji pear, crispy sage, butternut dashi

florida fresh meat co

 

confit heirloom tomato – 14

local goat cheese, beet and ginger juice, eggplant crisp

Swank, Michael Borek, Hani

 

raw local triggerfish – 14

sweet potato puree, pomelo, pickled jicima, miso ginger salt

 

black radish salad – 12

radish, shaved brussels, asparagus, herbs, toasted citrus vinaigrette

swank

 

seafood sausage – 14

pork crème, roasted pearl onion, mustard greens, pink peppercorn

florida fresh meat co, swank

 

local marrow– 18

beef tongue, mocha, persimmon glaze, parsley

florida fresh meat co

 

roasted duck – 18

foie, fermented scallions, confit baby carrots

swank, lake meadow natural

 

seared local fish – pa

skin, scallion oil, Sunchoke puree, local greens

swank

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cheese plate – 12

 

bourbon chocolate cake – 12

 

chef’s tasting menu – 75

 

proudly supporting Florida’s local farmers

 

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