15th and Vine is a ravishing restaurant that sits midway atop the regal Viceroy pool deck with a breathtaking view of the 300 foot pool, Brickell and Biscayne Bay. Although its affluent location would indicate otherwise, 15th and Vine is an affordable gem. It offers a vibrant culinary experience that is reflective of the diverse cultural tapestry of Miami. With an emphasis on tapas (small plates) designed to be shared, the sleek restaurant presents a seasonal contemporary American menu with scrumptious global influences.

The food is administered by Chef Frank Rog, another young Miami Wonder Chef. He trained as a sous chef under James Beard award-winning Iron Chef Jose Garces at the historic Blackstone Hotel and restaurant, Mercat a la Planxa. Chef Rog’s talent and whimsical nature is amply reflected in his handsome and appetizing dishes. We were invited in to sample their Fall and upcoming Winter menu and were quite impressed with the flavors, diversity and ingenuity presented from one dish to the next.

The Apple, Braised Bacon and Candied Pumpkin Seeds Flatbread was an utter revelation and probably our favorite dish of the night (it was difficult to choose a fave). The bacon was perfectly balanced between smoky and sweet and the pumpkin seeds mixed with the soft and crunchy foccacia bread provided contrasting textures to a foodgasmic plate.

The Autumn Salad with baby beets, roasted pumpkin, autumn brown butter, and pistachio puree made the Shedonist doubt her ability to properly cook with nuts. This was her favorite dish of the night, as evidenced by her incessant moans of excitement.

The Key West Tacos were a splendid concoction of gulf pink shrimp, key lime relish, peppercorns and avocado. The shrimp were juicy and swam well in our mouths with the innovative relish.

The Peanut Butter and Jelly Foie Gras was a brilliant take on school lunches for trust fund kids. The fantastic house baked bread was used to make adorable PB&J Foie Gras sandwiches.

The Sweet Potato Gnocchi wowed us with its roasted pumpkin, wild mushrooms and candied pumpkin seeds. It was a well executed sweet pasta and every iota of it was devoured.

The Roasted 8 oz. Ribeye was a Latin style ropa vieja combined with a very French red wine jus. The jus was plate lick worthy and the ropa was supple and scrumptious.

The Chef devised an equally clever and delicious liquor drink themed dessert tray. These unique creations were sultry works of culinary art. While all were delightful,we loved three of these babies the best and will highlight those.

The Cuba Libre was our favorite but not by much. It was made of coconut rum truffle and cola powder.

The Mojito was an uplifting and creative frozen parfait with sea salt and meringue that were balanced in confectionary harmony.

Moscow Mule vodka apple tarte tatin, ginger beer sherbet perfection!

The food, view and vibe at 15th and Vine resulted in a marvelous experience. We are excited to go back soon to try the entire Winter menu.