The Mayfair Hotel and Spa is now called the Mayfair at Coconut Grove.
And now Mayfair Kitchen, a fresh addition to the hotel, opens officially to the public January 1.
The new flagship restaurant is helmed by executive chef Ted Mendez. Chef Mendez’s pedigree also includes executive chef positions at Grove Isle and Barton G. He brings locally focused and globally artistic plates to the table for breakfast, lunch and dinner.
Creating a healthy relationship with guests, the menu celebrates fresh ingredients from garden, land and sea by curating dishes with love. The central wood burning grill fires standouts including breakfast sandwiches, vegetarian options, flatbreads and naturally raised meats and poultry.
The extensive menu includes, Wood-fired Baked Spinach with lemon and parmesan; Cauliflower Gratin with leeks, parmesan and truffle; Seared Scallops with lemon black pepper and spaetzle; Chicken al Carbon with thyme au jus and sweet potato hash, Roasted Short Rib with potato, celery, carrots and blue cheese; Wood-fired Cavatappi Mac & Cheese with spinach, smoked gouda, mozzarella and parmigiano reggiano; and Grilled Swordfish with patty pan zucchini and spaetzle.
Inventive small plates such as the Smoked Fish Dip with pickled onions and Napoli crisp bread and Charred Octopus with tomato salsa and tostones deliver delicious pairing options with the extensive wine list. Healthy salads, specialty sandwiches, and locally caught seafood deliver fresh fare in the newly renovated dining room and bar.
Now through Dec 31, visit the Mayfair Kitchen and present your ID with a local Grove address (license or business card) and enjoy a small plate, such as Charred Octopus, Seared Scallops, Ceviche, or Smoked Fish Dip on the house.
Mayfair Kitchen is located at 3000 Florida Avenue, at the corner of Virginia Street.
Reservations are accepted by calling 305.779-5100 or visiting opentable.com.
The breakfast menu is here. The lunch and dinner menu is here.