Verde Miami Chef Series Review
If you happen to visit the beautiful and elegant Perez Art Museum Miami in its new location, make sure to check out their amazing restaurant, Verde Miami. PAMM’s latest exhibit features the works of the late New York City street artist Jean-Michel Basquiat. Basquiat was a contemporary and good friend of Andy Warhol’s and two of their paintings which they collaborated on are on display. After your wondrous walk through Basquiat’s exhibit, make sure to visit the museum’s restaurant Verde. I was recently there on a Thursday night while Chef Niven Patel, executive Chef at Ghee, collaborated with Verde’s executive Chef Kaytlin Brakefield.
The First course at Verde Miami consisted of a Cobia with green papaya archar and peanuts. It was very fresh and light, perfect the appetizer! The Cobia was so delicate and the green papaya archar was amazing! It was the best dish to start the night!
The Roasted Corn Samosas were stuffed with shallots and aged cheddar and were paired with a side of very tasty cilantro sauce. The Samosas were perfectly fried, so crunchy with a bit of a kick to water your mouth. The cilantro sauce was a good combination as it might soothe a tingling tongue not used to a bit of heat!
Next, we tried what had to be one of the best Grilled Ribs I have ever had, glazed with carrie mango marmalade, topped with savoy cabbage and seasoned with black mustard. The dry rub was so delicious and mouth watering, the ribs so tender, came right off the bone, to die for! We enjoyed this First course with a Chevreau Vouvray, loire 2012.
Our second course at Verde Miami started off with a Tandoori Spiced Duck Confit accompanied with fenugreek, tomatoes and sprinkled with pumpkin seeds. It was very rich in both texture and flavor. The duck was cooked to perfection. You had to really like different kinds of meats to enjoy this meal; it was not for the faint of heart.
The second meal was a dish of Vodavan Roasted Lamb Leg, which had to be my very favorite dish! The lamb was so tender, not chewy or gamey. The taste was so unique, very moist and made you not want to stop sucking in the juices. These two dishes were served with a side of Eggplant Curry mixed with new potatoes and heirloom tomatoes that you could scoop up with a delicious Seeded Naan so full of buttery flavor and mix with some fava bean Steamed Basmati Rice. This second course was paired with a Paolo conterno langhe nebbiolo, piedmont 2012.
Lastly, our dessert consisted of a dish so delicious and homey it almost brought a tear to my eye. The Cracked Wheat, cherries, pistachio and cardamom mix was topped with a Mango Kulfi and shaved toasted coconut and tasted like a dessert for Gods and Goddesses. It was wholesome, organic in texture, sweet and melted in your mouth. This piece of heaven was served with a Campbell’s Rutherglen tokay dessert wine from Australia. It’s as if Verde Miami is the last piece of art at the Perez Art Museum Miami with beautiful views of the museums garden. You may also get carried away with a sight of a cruise ship and enjoy the moment perfectly framed by the bridge and the bay.
