Chef Bradley Kilgore’s tasting menus offer original expressions of Florida ingredients that pull from warm-weather cultures in Africa, Southeast Asia and the Middle East. An extensive, informative wine list gives equal treatment to iconic wineries and small producers rarely seen in the state.

From the Sommelier: “I’m very excited with the continuous shift to biodynamic and organic wine growing practices, especially reflected in unknown or less prestigious wine regions.” —Leo Monterrey, Alter

Dish We Loved: Grouper cheeks with black rice, shoyu hollandaise, and sea lettuce

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