In the latest culinary evidence of Coconut Grove’s explosive and stylish comeback, the James Beard Award-winning Michael Schwartz has opened his second restaurant, Tigertail + Mary. Located exactly at the street corners its name would indicate, this eatery offers specialties made with fresh and local ingredients against an elegantand bohemian-style setting of exposed wood, marble and simply dropped yet dimly set lights.

Don’t miss the grilled leeks with sauce gribiche or the charcoal-grilled artichokes served with smoked tomato vinaigrette and topped with fresh mint leaves, which are large and meaty.Schwartz in this venue made it a point to celebrate vegetables, which were allotted their own section of the menu.

“We thought it was time that vegetables had a seat at the table as the focus of some dishes – not just traditional sides,” says Schwartz.“So, along with pizza, pasta, meat and fish – we made a ‘Vegetables’ section with composed plates.“

The rest of the menu designed by Schwartz and Miami native executive chef Stephen Ullrich is loaded with creative takes on the classics. The mashed fava pizza has snap peas, asparagus and fontina cheese and the spaghetti is prepared with artichoke, pecorino and Calabrian chili. For large platters, try the open blue cobia served with braised fennel, white anchovy and citrus emulsion or the NY strip with crispy fava. There are also family style dishes such as the slow roasted curried lamb shank with assorted vegetables and dal chutney.

“Coconut Grove is full of good energy and honesty,” says Schwartz. “Food and the neighborhood dining experience should be this way, too.”