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Glasshouse

Glass & Vine, a 200-seat indoor/outdoor restaurant with a 24-seat bar as the interior’s focal point, has opened in the former Coconut Grove Library space in the heart of Peacock Park in Coconut Grove,   as part of Grove Bay Hospitality Group’s expansive project, with the talented chef Giorgio Rapicavoli – of “Eating House” fame, at the helm. 

“We’re beyond excited to celebrate the grand opening of Glass & Vine. We think Glass & Vine’s setting, design, menu and style will appeal to all walks of life.  Our vision for a new spot in the Grove perfectly aligned with Giorgio’s,” said Grove Bay Hospitality Group’s Ignacio Garcia-Menocal and  Francesco Balli who plan to transform Coconut Grove into a culinary and retail destination for locals and visitors alike. The partners leased from The City of Miami a seven acre property along the water’s edge, to be named The Harbour, and in 2017, will introduce two additional restaurants; an indoor/outdoor event space overlooking the bay; a marina complete with an inviting bay walk; retail shops and a public mini-park.

Chef Rapicavoli - Food Network Chopped champion, FORBES 30 Under 30 list-maker and James Beard Award semi-finalist - crafted the menu after a whirlwind culinary and cultural tour of Europe.

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Menu categories are divided into GardenSea and Land. All offerings are designed to be shared, mix n’ matched.  Garden ($10-13) offerings will include a refreshing Watermelon Salad – crema, cotija cheese, toasted corn and cilantro; a Grilled “Wedge” Salad – buckwheat, bacon and buttermilk dressing; and Florida Stracciatella – charred cabbage, black truffle, egg and potato. Sea ($14-34) options will comprise of the freshest local catch with Florida Clams – frijoles negros, lime and herbs; Local Fish Tartare – frozen leche de tigre, jalapeño and radish; and Housemade Bucatini – sea urchin butter, citrus and rock shrimp.   Land ($12-55) dishes feature Grilled Sweetbreads – celery root and celery chimichurri; Lamb Ribs – “305” spice, peanuts and mint; Grilled Duck Breast – carrots, carrot puree and smoked carrot juice; and 28 Oz. Bone-In Ribeye – marrow/truffle butter and smoked sea salt.

Rapicavoli’s innovative Desserts ($11) feature Buttermilk Panna Cotta – pistachio, lemon, sweet herbs and California Olive Ranch olive oil; “Eton Mess” – whipped cream; condensed milk, local sorbet, meringue and passion fruit; and Frozen Blue Cheese – toasted hazelnut; saw palmetto honey and black pepper.     

Cocktails ($12)  created by Eddie Fuentes and Cocktail Cartel  include Yellow Submarine – Olmeca Altos Tequila, apples, local citrus and cayenne; Our Dark & Stormy – Cruzan Blackstrap Rum, vanilla bitters, nutmeg and ginger soda; Catcher & The Rye – Jim Beam Rye, lillet, chamomile, cinnamon smoke and bitters; and The Miami Incident – Effen Vodka, Kaffir lime, strawberry and eucalyptus tincture. The bar program also includes an array of Florida craft beers as well as white and red wines by the glass, quartino or bottle.

Glass & Vine is located at 2820 McFarlane Road in Coconut Grove. Dinner will be served nightly beginning at 4PM. Valet parking is available in front of the restaurant on McFarlane Road.  (305) 200-5268http://www.glassandvine.com/