The J&G in J&G Grill are the initials of Jean-Georges Vongerichten who owns numerous award winning restaurants around the world. His flagship restaurant in Manhattan, Jean-Georges recently received an impressive 4 Star review from the NY Times. He also has several Michelin Stars on his resume. Jean-Georges may not be in Miami often but he certainly stocked his J&G kitchen with Michelin-Star caliber chefs.
The Chef de Cuisine is Bradley Kilgore a 27 year old rising superstar. Desserts are handled by Pastry Chef extraordinaire, Antonio Bachour.
They're terrific on their own. Together they are a dynamic duo and a force to be reckoned with in the culinary world. Both are creative and confident risk takers who employ cutting edge techniques. Their dishes always look perfect on the plate but more importantly, their food always tastes great.
|Rising Superstar Brad Kilgore|
|The man, the myth, the legend - Antonio Bachour|
I predict that both will be honored by The James Beard Foundation at some point in their careers. And if either end up in a kitchen in a city that actually awards Michelin-Stars, they will garner those too.
It should be noted Sommelier Luis Mejia does a great job running the wine program and does an excellent job pairing great wine with each dish. Service is always top notch too.
This is fine dining at its finest and easily one of the best spots in town.
The following is a recap of an incredible tasting menu recently prepared by Brad and Antonio.
Out first was a classic treat with a modern twist. A wonderful Wianno oyster in its "natural setting" with a Mignonette Gelée, Squid Ink “rocks,” Verjus Sea Froth and Wakame.
Respectful, playful, delicious.
A Truffle Consommé pummeled the palate with flavor.
Heirloom Tomato, Pickled Ginger-Vanilla Glaze, Burrata, Shiso, Nori.
Fresh, flavorful, flawless, fantastic.
Seared Foie, glazed with Pedro Ximenez and topped with Candied Nuts, sitting on a broken Vinaigrette of Mandarin Ponzu, Almond Oil, Pomegranate Vinegar, Basil Oil.
Burnt Scallop Mousseline covering Royal Osetra, Sheeps Feta, Garlic Crisps, 63c Lake Meadow Egg.
Sensational combination and execution.
Chanterelle and Pickled Ramp Risotto, King Crab, Crispy Ramp Leaves and Roots. Super surf and turf.
Australian A4 Wagyu Rib "Eye" and Cap with Caramelized Parsley Root Puree, Ramp Green Puree, Flowering Watercress, Fava Beans, Tamari-Ramp Jus.
One of many great pours.
Salted Honey Yogurt, Candied Tomato, Compressed Strawberries, Meringue, Greek Yogurt Sorbet, Microwave Yogurt Sponge Cake.
I've enjoyed several desserts from Antonio over the years and this may be the best. Delicious.
Crema Catalana, Poached Apples, Apple Cider Foam, Cinnamon Ice Cream, Apple Pudding.
Wait, this may be the best one.
Creme Fraiche Cheesecake, Passion Fruit Foam, Mango Fluid Gel, Passion Fruit Cremeux, Citrus Glass, Passion Mango Sorbet.
PacoJet Frozen Chocolate Sand - Chocolate Shell Filled with Hazelnut Mousseline, Praline Feuilletine, Valrhona Manjari Chocolate Mousse.
Bonbons and macarons. A sweet way to end a perfect meal.
St. Regis Bal Harbour Resort
9703 Collins Avenue,
Bal Harbour, FL 33154
Hotel Valet -- Complimentary parking for brunch and lunch only. Dinner parking is $12.00.
Metered parking available on 96th Street
HOURS OF OPERATION:
Lunch: 12:00 AM to 3:30 PM Monday – Friday
Brunch:11:30 AM to 4:00 PM Saturday and Sunday
Dinner: 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
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