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Norman's 180

180 Aragon and Ponce de Leon in the Westin Colonnade, Downtown Coral Gables, 305-529-5180

The menu reflects Norman’s interest in more rustic foods from around the world as well as the co-chefs farm-to-table sustainable approach




















by Simone Zarmati Diament

Listen to an interview with Chef Norman Van Aken on FOOD & WINE TALK WSFG

The return of chef Norman Van Aken to Coral Gables,  with the opening of Norman’s 180 at the Westin Colonnade in downtown Coral Gables, fills the  void that his prolonged absence following the closing of Norman’s - a landmark in the gastronomic map of the world - left in Miami’s culinary scene. 

Designed by Malcolm Berg, the large indoor/outdoor restaurant is co-owned by Norman and Janet Van Aken and  Tom and Kim Wood. The Director of Operations is Mr. Stacy Cofield.   The most impressive features are an open “Theater Kitchen” where diners can watch the chefs at work and a  wrap-around bar with literary quotes on the center column where people can have wines-by-the-glass, cocktails  and beers with small plates, cheeses and charcuterie .  

Floor-to-ceiling wine vaults hold over 700 bottles and the  “Kitchen Table” for 12 guests, by reservation only,  serves a set price menu written daily.  

Joining Chef Van Aken in the kitchen are Co-Chefs Justin Van Aken, his son who has grown in the restaurant business, and Phillip Bryant who has worked with Chef Van Aken since 2005.

The menu reflects Norman’s interest in more rustic foods from around the world as well as the co-chefs farm-to-table sustainable approach.  

Listen to an interview with Chef Norman Van Aken on FOOD & WINE TALK WSFG

Expanding on New World Cuisine and the American South as well as Chef Van Aken’s Midwestern roots , the menu is structured with  Small Plates ($9-$14) such as Gulf shrimp ceviche with charred octopus, tartare of tuna with soba noodles, mussels kabocha post stickers; arepas,  and duck meatballs with marsala-mustard reduction;  Bowls ($6- $19) like Conch chowder with garlic toast and Fettucine with organic cream, pecorino, pancetta and zucca, Soups, Salads, Pizzas, Sandwiches, elaborate Entrees ($14-$34) of dorada, striped bass and Key West yellowtail, burgers ($14), a luscious fried chicken ($24) with braised collards and Yukon Gold mash, Bone-in 22 oz rib-eye; Sharing Platters ($45-$46): paella, East/West duck and roasted bone-in pork loin with boniato torta. There are Sides, Desserts, as well as an impressive list of cheese and charcuterie.     

Norman’s 180, at 180 Aragon and Ponce de Leon in the Westin Colonnade in Downtown Coral Gables,   305-529-5180 .


Norman's 180
127 Giralda Avenue, Coral Gables, (305) 461-3391. 
Norman’s 180 is open seven days for lunch and dinner.  Norman’s 180 will serve breakfast Monday through Friday from 6:30am-10:00am and Saturday and Sunday from 7:00am-10:00am; lunch from 11:30am-3:00pm; a special midday menu from 3:00pm-5:00pm; and a late night menu from 12:00am-1:00am on Friday and Saturday.



0 #1 replacing Old 2015-01-13 13:29
I enjoy reading aan article that can make people think.
Also, thank you for allowing for me to comment!

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