Chef Bradley Kilgore Launches ALTER Pop-up Dinner Series

Chef Bradley Kilgore has had quite a remarkable career and he’s not even 30 yet! The 28 year old chef moved to Miami a handful of years back to become Sous Chef at Azul. He helped it become one of only 48 restaurants in the country to boast a 5 star rating from Forbes.  He then took the helm as Chef de Cuisine at  J&G Grill at the St. Regis Bal Harbour and earned rave reviews across the board from writers, foodies and bloggers who went gaga over his culinary mastery. With his upcoming Wynwood restaurant ALTER, Chef Bradley Kilgore is now embarking on a more casual style eatery with an intense commitment to quality ingredients, organic, local and no rules fare. He loves it when food looks likes it just grew out of the plate, like in the picture above.

 

This pop-up dinner series will serve as a preview for Alter. It will consist of a 4-course fixed menu with an optional wine pairing ($59 for food and $29 for pairing) Tickets bought at http://www.altermiami.com are for the food menu only, pairing tickets and other beverages are purchased on-site. The dinners will take place at new Miami Cafe & Boutique in Wynwood, located at 2750 NW 3rd Ave Suite 21, Miami, FL 33127. There will be two seatings one at 7pm and one at 9.30pm. For more information email [email protected]

 

Menu for November 20th, 21st, 24th, 25th, 28th, 29th

 

Beef Tartare
king crab, warm ghee vinaigrette, african spices
A.O.C Beaujolais “L’Ancien” 2013

 

Soft Egg
bruleed scallop mousse, chive, truffle pearls
Domaine Thierry et Pascale Matrot Bourgogne Chardonnay 2012

 

Grouper Cheeks
nori and dill, grains, celeriac, shoyu hollandaise
Honig Sauvignon Blanc Napa Valley 2013

 

Cinnamon Smoked Apple
miso sabayon, cider caramel, savory, poppy seed croquant
Terres Dorees Jean-Paul Brun FRV 100 Rose NV

 

The week of Art Basel  he will be doing a guest series with Local Chefs: William Crandall, Giorgio Rapicavoli, Artist Austyn Weiner, Chef Bee and Brett Pelaggi (in that order starting Dec.1) The guest Chef menus will be different everyday and 5 courses rather than the 4 courses of the other nights.

 

Menu for December 4th, 5th, 6th, 9th, 10th 

 

Short Rib “Rangoon”
smoked mushrooms, creamed cheese, spicy japanese mustard

 

Floridian Clams
chitarra noodles, lemon verbena, aromatic herbs coulis, Burrata puree

 

Skate Wing
tamarind, kumquat, different radishes, duck broth and black cardamom

 

Cajeta Pot au Crème
tamari-milk chocolate sorbet, candied nori, dried apricot

About Ari Kane

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Bouncing around the globe sharing the best pleasures, restaurants, hotels, tours and festivals...

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