The stunning St. Regis Resort in Bal Harbor played host to the most recent Cobaya "underground experiment". It's also home of the latest Jean-Georges restaurant, J&G Grill. The kitchen is manned by some serious talent including chefs Jordi Valles, Richard Gras and Antonio Bachour. The trio and their entire team really embraced the spirit of Cobaya in every way. They created a whimsical fourteen course menu that showcased their creative and cutting edge skills. Their passion and enthusiasm translated into a special night featuring fantastic food, wine and service.
The impressive mirrored lobby of the St. Regis.
Thirty five hungry guinea pigs ready to chow down.
Chefs Valles, Bachour and Gras had their game faces on pre service. Chef Gras would be fun to watch as a contestant on Top Chef.
The evening started with a bang courtesy of a Red Beet Gazpacho "Explosion" Liquid Ravioli which sat on a Lemon Thyme Pound Cake.
Amuse number two was a perfect bite. Frozen Foie Gras Pearls, Concord Grapes Sponge, Vanilla Gel, Chives.
Next was a Compressed Melon Salad, Heirloom Tomatoes, Fava Bean, Iberico Ham Gelée, Marcona Almonds and Micro Mache.
The kitchen cam with audio was a great touch.
Snap, crackle and pop-rocks! Deconstructed "Guacamole", Popping Corn and Micro Cilantro. A fun and delicious dish.
Hawaiian Tuna Carpaccio, Mango, Yuzu, Ginger, Sea Vegetables, Guajiilo Chile Oil.
One of my favorite dishes of the night was a Main Lobster Flan with Sea Urchin, Pickled Cucamelon, Preserved Melon and Olive Oil Marmalade.
I enjoyed the unique "Smoked" Linguini Pasta with Chantrelle Mushrooms, Farmer Jones Carrots, Toasted Pistachio, Orange and Chevril.
Another standout was the Crispy Poached Egg infused with Basil, Baby Squash, Cabernet Gastrique and Florida Caviar.
Slow Cooked Swordfish, Heirloom Beans, Hammock Hallow Tomatoes, Cherry Olive Broth.
The last savory course featured a tasty combination of Braised Heritage Pork Cheek, "Buche" Bartolo Style, Chicharrones, Celery Root Puree and Glazed Pearl Onions.
Top ten pastry chef in America, Antonio Bachour.
Antonio transitioned us from savory to sweet perfectly via "Berries and Cream",
Antonio had fun with some liquid nitrogen. Nitro "Coco"with Passion Fruit Custard and Mango "Caviar".
Lemon Raspberry "Spiral", Pistachio Cake, Raspberry Sorbet.
My favorite dessert of the night was a Microwave Milk Chocolate Sponge Cake, Nutella Ganache, Caramelized White Chocolate Powder, Banana Yogurt Sorbet, Bitter Orange.
Mini Key Lime Tarts.
The last bite was an awesome bite. Chef Bachour's Bacon Macaroon.
Although you won't find the aforementioned dishes on the normal menu, I encourage you to pay a visit to J&G Grill and enjoy the work of this very talented kitchen.
*You can read about the regular menu here.
St. Regis Bal Harbour Resort
9703 Collins Avenue,
Bal Harbour, FL 33154
Tel:305.993.3333 Fax: 305.993.0440 FAX
Hotel Valet -- Complimentary parking for brunch and lunch only. Dinner parking is $12.00.
Metered parking available on 96th Street
HOURS OF OPERATION:
12:00 AM to 3:30 PM Monday – Friday
11:30 AM to 4:00 PM Saturday and Sunday
6:00 PM to 11:00 PM Daily
5:00 PM to 12:00 AM Sunday - Wednesday
5:00 PM to 1:00 AM Thursday - Saturday