Foodies are rejoicing now that Eating House is back bigger and better than ever. Besides expanding his tiny pop-up turned permanent restaurant,Chopped-winning chef Giorgio Rapicavoli implements research from his latest culinary tour of the U.S., and hired another chef whos just coming off two years at a multi-Michelin star kitchen in Spain. The creative duo is busy reinventing signature dishes such as freezing coconut milk for an Asian-inspired salad of heirloom tomatoes and flower petals with liquid nitrogen, and elevating fried chicken through foie gras waffles, wittily dubbedfoie-ffles,served alongside maple bacon. Based on dinner and Sunday brunch waits, lunch is set to debut early this year.
- 804 Ponce de Leon Boulevard,tel:305.448.6524
- eatinghousemiami.com
Foodies are rejoicing now that Eating House is back bigger and better than ever. Besides expanding his tiny pop-up turned permanent restaurant,Chopped-winning chef Giorgio Rapicavoli implements research from his latest culinary tour of the U.S., and hired another chef whos just coming off two years at a multi-Michelin star kitchen in Spain. The creative duo is busy reinventing signature dishes such as freezing coconut milk for an Asian-inspired salad of heirloom tomatoes and flower petals with liquid nitrogen, and elevating fried chicken through foie gras waffles, wittily dubbedfoie-ffles,served alongside maple bacon. Based on dinner and Sunday brunch waits, lunch is set to debut early this year.
804 Ponce de Leon Boulevard,305.448.6524,eatinghousemiami.com
Foodies are rejoicing now that Eating House is back bigger and better than ever. Besides expanding his tiny pop-up turned permanent restaurant,Chopped-winning chef Giorgio Rapicavoli implements research from his latest culinary tour of the U.S., and hired another chef whos just coming off two years at a multi-Michelin star kitchen in Spain. The creative duo is busy reinventing signature dishes such as freezing coconut milk for an Asian-inspired salad of heirloom tomatoes and flower petals with liquid nitrogen, and elevating fried chicken through foie gras waffles, wittily dubbedfoie-ffles,served alongside maple bacon. Based on dinner and Sunday brunch waits, lunch is set to debut early this year.
804 Ponce de Leon Boulevard,305.448.6524,eatinghousemiami.com
Foodies are rejoicing now that Eating House is back bigger and better than ever. Besides expanding his tiny pop-up turned permanent restaurant,Chopped-winning chef Giorgio Rapicavoli implements research from his latest culinary tour of the U.S., and hired another chef whos just coming off two years at a multi-Michelin star kitchen in Spain. The creative duo is busy reinventing signature dishes such as freezing coconut milk for an Asian-inspired salad of heirloom tomatoes and flower petals with liquid nitrogen, and elevating fried chicken through foie gras waffles, wittily dubbedfoie-ffles,served alongside maple bacon. Based on dinner and Sunday brunch waits, lunch is set to debut early this year.
804 Ponce de Leon Boulevard,305.448.6524,eatinghousemiami.com
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