Essensia at The Palms Hotel & Spa follows a farm-to-table philosophy, offering a seasonal selection of natural gourmet cuisine with an emphasis on premium local and sustainable ingredients. The property collaborates with Miami’s Little River Cooperative to oversee the hotel’s on-site organic garden, which produces a number of vegetables and herbs for the dishes and cocktails served at Essensia – garlic chives, peppermint chard, carrots, kale, tomatoes, collards, bronze fennel, dill, Thai basil, and dandelion greens to name a few. Both the year-round menu and seasonal supplemental menus feature flavorful dishes made with produce, meats and seafood primarily sourced from within the State of Florida. Essensia has been named a “Snail of Approval” honoree by Slow Foods Miami. This season they are offering appetizers like Cured Grouper Louie Salad, Wagyu Croquetas and entrees like Pearl Barley Risotto and a Duck Pasta.
Essensia’s spring menu is available for dinner a la carte or as a prix-fixe menu through April 30. 20% of proceeds from the Red Grouper Bouillabaisse, made with smoked prawns, mussels, fingerlings potatoes, garden pea tendrils and grilled sourdough bread, will go to Ocean Conservancy to support their work in Florida. Additional highlights from the spring menu include “Twice” Baked Sweet Potato Dumpling with tamarind glazed daikon radish, anise scented coconut milk and garden greens, Cavatelli Pasta with duck prosciutto, fava beans, parmigiano and preserved lemon, vegan Pearl Barley Risotto with textures of broccoli, chive emulsion, candy striped beets, and spring onions, and Orange Chocolate Panna Cotta with cardamom syrup, oranges, and chocolate cookie crumble. Additionally, each course includes a vegan option.
Essensia follows a farm-to-table philosophy, offering a seasonal selection of natural gourmet cuisine with an emphasis on premium local and sustainable ingredients. Working with local farmers and other carefully selected purveyors, Essensia features healthful and flavorful dishes made with produce, meats and seafood primarily sourced from within the State of Florida.
As Executive Chef for The Palms Hotel & Spa, Richard Earle is responsible for overseeing all aspects of the 251-room hotel’s culinary program, including managing operations, food production, service levels, banquets and special events, as well as training staff, and maintaining quality standards while ensuring maximum guest satisfaction. Earle holds more than twenty years of experience in the professional culinary industry and has held various management positions across the United States. From 2005 to 2008, Earle spent time in New York where he served as Executive Sous Chef at Hotels AB, during which he had the opportunity to train with the renowned Eric Ripert of LeBernardin. Earle then held the position of Executive Chef at Luna Restaurant, NY, before becoming Sous Chef at Aquaknox Restaurant in Tampa, FL. While The Big Apple beckoned him back from 2010 to 2012 to serve as Executive Chef at Chequit Inn and Ram’s Head Inn, NY, in 2012 Earle moved back to Miami to join The Palms Hotel & Spa as Sous Chef. In 2016, he was promoted to Executive Chef and has been at the helm of the independent hotel’s award-winning culinary program since.
Essensia is open 7 days a week for breakfast, lunch, dinner and weekend brunch. For restaurant reservations, please call 305.908.5458 or visit www.essensiarestaurant.com. Located at 3025 Collins Avenue, Miami Beach, FL 33140.