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Michael SullivanOwner/Operator/ GM Michael Sullivan, formerly of OTC, and Executive Chef Tomas Prado named their new 1,500 square foot, 55-seat, indoor/outdoor farmhouse restaurant  concept  after Florida’s native Golden Fig. “We want to help enrich the food culture in Miami by evoking passion, encouraging integrity and sharing knowledge. We want to help raise industry standards – to make sustainable practices and high-quality dishes more accessible,” said Sullivan of the golden.figcasual, rustic, yet sophisticated décor with wooden tables, white metal chairs, tiled floor,  murals from Cynno of Wynwood and a gorgeous Scott Handler hand-crafted communal table, seating 12.

Executive Chef Tomas Prado brings to the kitchen an impressive resume: he worked at The Bazaar by Jose Andrés,  
 DB Bistro Moderne, Café Boulud, and most recently as part of the corporate team at My Ceviche.   The moderately priced menu  lists hand-crafted snacks such as Kentucky Cox Farms thick chunks of Crispy Pork Belly with tangy housemade IPA Mustard; Oysters; Edwards farm Virginia Ham Croquettes and charcuterie Boards ($3-$8) with well-sourced cheeses; light starters for sharing ($10-$15) i.e. Atlantic Tuna Tartar with preserved lemon and saffron aioli; Hudson Valley Foie Gras Parfait layered with spiced mango compote and served with rustic ZTB toast;  a Homestead Farmers Salad and Maine Mussels, steamed in Florida Cracker Beer.

 

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There’s also local and in-season Market Vegetables ($7-$10) dishes including a hearty Vegetable Stir-Fry – quinoa, zucchini, squash, and bean sprouts, all from Homestead, Florida and Crispy Calabaza Blossoms from Paradise Farms.  For mains ($15-$25); pasture-raised meat s like the juicy Joyce Farms Grass Fed Burger ; the crispy Joyce Farms Buttermilk Fried Chicken and pan-seared, pre-sliced Flat-iron steak from Cox Farms, Kentucky, share the board with seafood like Florida Keys Black Grouper Brochette over Saffron couscous with seasonal vegetables and caper chimichurri and Maine Pan Seared Scallops served with chunks of pork belly and a corn succotash with fava beans, tomato, okra and basil.

Desserts ($9) are chef Prado’s take on American classics such as the Sundae – chocolate stout, cinnamon and malted milk ice creams, ginger snaps and salted caramel; Key Lime Jar – graham cracker crumble and meringue; Organic Peach Cobbler – Oat Crumble and cinnamon ice cream and the S ‘mores Jar – Chocolate mousse, torched marshmallow and graham cracker.

Golden Fig, opening Monday, July 27 at 1250 South Miami Avenue in the Brickell neighborhood of downtown Miami, is open for dinner from 6:00pm -10:00pm, Monday-Thursday, and 6:00pm-11:00pm, Friday and Saturday.   305-374-4612.  www.goldenfigrestaurant.com