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Tablé a new restaurant from pastry impresario turned restaurateur Antonio Bachour is opening in the heart of the Miami Design District this fall.
The highly anticipated restaurant, with close to 5,500 square feet of indoor/outdoor dining, is the most ambitious venture to date for the internationally renowned chef. The beating heart of Tablé is the elegant restaurant evocative of a Parisian brasserie, but with Miami and Lebanese influences, serving lunch, dinner and weekend brunch. There also is a café for breakfast, coffee and pastries, grab and go and a market where customers can purchase items ranging from freshly baked breads to Jamon Serrano.
The new restaurant will be a departure from what has been a winning formula for Bachour with his other South Florida ventures in Downtown Doral and Coral Gables, featuring a larger and more high-end menu (think caviar and house-made potato chips). Here, Bachour will travel beyond the bakery/café model with a dining destination that is a perfect fit for the district and its upscale shopping, art and restaurant scene.
“I had been on the lookout for a great location in the Design District to open a restaurant where I’d be able to take things to the next level,” Bachour said. “All that I’ve learned and experienced since becoming a chef has gone into the design of Tablé – from the menu which is my version of French brasserie to the wine list and of course the décor.
“Our restaurants in Coral Gables and Downtown Dadeland do have non-pastry items on their menus but most lie in the bakery/café category. Tablé will have its own identity with a full bar featuring creative and classic libations, a carefully curated wine program and of course, the fresh, beautiful food and desserts we are known for,” he added.
Located at 180 NE 40 St., the space, which was the Prada showroom in its former incarnation, has been reimagined by designer Jorge Gonzalez with Vertical Design Studio.
Gonzalez who created the light airy look for Bachour Coral Gables, has created a beautiful modern space notable for a sleek bar, modern, minimalist décor and lush greenery, seating 69 indoors and 42 outdoors, with additional connected space for takeaway items in the 3930 NE Second Ave. atrium.
Upon entering the space, guests can get a behind-the-scenes look into the pastry kitchen behind glass. Upfront there will be the market for grab & go including display cases showcasing beautiful jewel-like pastries, loaves of breads and an attended slicer.
The inviting bar seats 16 with artwork created especially for the restaurant by local artist Arlex Campos and will be a great spot for a post-shopping glass of wine or champagne or one of the restaurant’s signature cocktails.
While the menu is still in development, highlights will include Steak Frites, with a perfectly cooked steak accompanied by “Frites” in this case, churros fashioned from potatoes, stuffed with cheese and topped with Parmesan. Ora King Salmon will be offered atop avocado hummus, avocado, Pico de Gallo, and braised cabbage and Octopus will be served with lime labneh mousse and topped with matcha powder.
There will be “Dinner for Two” options — Green Circle Chicken, a whole deboned chicken for two offered with creamy Pomme Puree or Cote de Beouf, featuring Pomme Dauphine and Butter Lettuce. Raw bar selections and several entrees will be available at both dinner and lunch.
Bachour also will offer lunch daily with raw bar, sandwiches and salads as well as stand-out entrees. Salads will include selections like a classic Nicoise Salad, and Gulf Shrimp Panzanella, while sandwich offerings will be BBQ Pork Sandwich, featuring pork belly and avocado on a baguette, and served with avocado and pork belly on a Baguette as well as a Gruyere dry-aged burger, among others.
The restaurant will also offer a café section, Tablé Café, perfect for grab & go fare, from prepared sandwiches and Chef Bachour’s acclaimed baked goods to Jamon Serrano sliced to order, packaged, and ready to go with all the accouterments.
Bachour, originally from Puerto Rico and of Lebanese descent, has received prestigious awards and accolades since arriving in Miami in 2001 including The Best Chef Award in Milan, Pastry Chef of 2019 awarded by Esquire Magazine, and Best Pastry Chef Award in 2018 by Best Chefs Awards organization; years spent traveling the world’s best restaurants, studying culinary techniques and evolving as a chef, and opening restaurants in Mexico, have led to the culmination of Bachour’s efforts and talent at Tablé.
Here, in a high-caliber setting, Bachour prepares to shine in all categories, this time in a high-caliber setting with the same distinctive approach to revolutionizing the culinary industry he has displayed with other concepts around the world to date.
Tablé by Bachour will open to the public in November at 180 NE 40 St. Breakfast will be served 8-11 a.m. Brunch will be served on Saturday and Sunday from 8 a.m. to 4 p.m.; lunch will be served from 11 a.m. to 3 p.m., and dinner will take place from 5 to 11 p.m.
For more information, visit www.antoniobachour.com.
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