bistrooctopusGrilled Octopus 
 
 
 
 
 
 

GK Bistronomie

218 NW 25th St, Wynwood District ,Miami, Fl 33127 

(786) 477-5151 www.gkbistronomie.com   

GKB's a Gem!

 

 
Chef Rafael Perez
Crudo 
Deliciously aromatic crab and avocado salad 

  

 

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GK Bistronomie

218 NW 25th St, Wynwood District ,Miami, Fl 33127 

(786) 477-5151 www.gkbistronomie.com   

 Open for lunch and dinner. 

Lunch: Monday through Saturday from 11 a.m. to 4 p.m.,

Happy hour: Monday through Saturday from 4 p.m. to 7:30 p.m.,

Dinner: Monday through Saturday from 6 to 11 p.m.

Late-night dining:  Thursday through Saturday from 11 p.m to 2 a.m.  

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 open kitchen

 

grouper

  

 

Pisco sour

 

by Simone Zarmati Diament

photos: SFG

Chef Perez's style grows on you as its teases textures and flavors out of a few ethnic ingredients. Recommended! A gem.

 

Way above your regular Wynwood fare, GK Bistronomie, a 3,629-square-foot space, located right across the street from the Warby Parker store around the corner from the murals,  combines the sleek urban chic of a New York City eatery with Wynwood bo bo (bourgeois bohemian) yuppy casual  style and an excellent Peruvian-inspired cuisine by chef/owner Rafael Perez.  Mr. Perez’s experience acquired in his native Lima, Peru and at his four restaurants in Ecuador including a Relais & Châteaux listed as one of the top 300 restaurant in the world, followed by the kitchens at the Setai, Miami Beach  and Little Palm Island Resort and Spa, Little Torch Key – two luxury destinations – shows through every item on the menu.  

Why Wynwood? “Because each time I flew to Miami I kept reading about this up-and-coming  artistic neighborhood, and how the art attracted different visitors to its streets. It appealed to me and I had a growing conviction that this was the place I wanted to be in,” explained Rafael Perez, who made the smart  business decision to open a couple of months before Art Basel brings in hordes of art lovers from all over the world.

 

 Outdoor bar 

 

The outdoor courtyard area takes its cue from South Beach with an outdoor bar with high seats and ceiling-high incandescent shelves f lined with hundreds of bottles of pisco - the base for a creative array of cocktails and traditional pisco sours ($12 to $14 ).

The dining room with high ceilings and an industrial look features an open kitchen and comfortable, well-spaced wood tables. The service is calmly professional and free of pretense.

The wine list is small but well-chosen and well-priced by general manager/wine director  Gary Sanon-Jules to pair well with the flavors and seasonings of Chef Rafael Perez’s cuisine.

(Photo: The wine is a Falanghina Feudi di San Gregoria, Campania, Italy)

 

Vegetable tempura

The dinner menu at GK Bistronomie – a play on the words bistro and gastronomy -   is divided into tiraditos , appetizers, and main courses. No dish is as simple as it looks with Peruvian-Nikkei-meet-French Haute elements like foie gras empanadas with Campari and onion marmalade; pan-seared jumbo scallops over Peruvian corn purée stabbed with banderilla-like air-dried prosciutto; working  together to build a pleasing sense of harmony.

pan-seared jumbo scallops over Peruvian corn purée, lime stabbed with banderilla-like air-dried prosciutto

Mr. Perez doesn’t aim to dazzle diners with the now ubiquitous lip-puckering citrusy ceviches and fiery spices. His style is quieter yet grows on you as its teases textures and flavors out of a few ethnic ingredients. Take sustainably sourced seafood such as black grouper which is served with octopus, mussels, clams over a bed of quinoa bathed in seafood broth; or the melt-in-your-mouth snapper with vegetable escabeche, chorizo, Malanga puree with Vidalia onions and parsley broth. 

Meat dishes are as simply sophisticated as the seafood counterpart with duck confit with green pea Arborio rice and aji Amarillo; Kurobuta pork belly with sundried tomatoes, olives, peanuts, basil and chickpeas; braised lamb shank with navy beans, jasmine rice and chichi de jora sauce; or a grilled New York Strip with asparagus and truffle chimichurri and rib eye with house-made fries and jalapeno béarnaise sauce.

Desserts, all well-executed follow in the same vein with an eminently delicious chocolate/Nutella mousse; a warm cookie, a silky crème brûlée and sundry sorbets and ice creams.

Recommended! For both lunch (reduced menu, sandwiches, appetizers, salads and some mains, all $6 to $16) and dinner. 

  

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