Foodie Find: Nativo Kitchen & Bar

Located in the Conrad, this restaurant serves South American traditional dishes but elevates them to new and contemporary levels. By Corina Gonzalez

Causa de Pulpo at Nativo Kitchen & Bar

Nativo Kitchen & Bar celebrates South American traditional dishes yet through impeccable execution of modern techniques, elevates them to a new and contemporary level. Even better, Nativo is located the 25th floor of the CONRAD Miami, so the food is enjoyed with a backdrop of breathtaking Biscayne Bay views.

Foie Gras Terrine

Top Chef alum Pablo Lamon, who in 2017 received San Pellegrino Top Ten Chef Under 30 Award, is in charge of the kitchen and takes diners here on his journey from growing up in Argentina, savoring country-side dishes, to the culinary force he is today. Lamon’s menu has origins from the entire region including Peru, Venezuela and of course, Argentina. Nativo’s menu morphs country food into dishes that are refined and decadent. Made with responsibly sourced ingredients the offer ranges from Green Apple Crudo, Local Seafood Tagliolini, to Beet Glazed Short Rib.

The Foie Gras Terrine is exceptional with smoked dates gelée, brioche, and an exquisite tangerine replacing the usual fig marmalade. Chef Lamon’s already famous Causa de Pulpo is his deconstructed version of the Peruvian plate with octopus “al escabeche,” soft inside, crispy outside and topped purple potatoes and delicate pickled orange segments. The duck breast is accompanied by creamy polenta garnished with walnuts, and Chef Lamon came out to pour sauce on our duck.

“I think of the birds,” he says about cooking this dish. “The ducks flying, my mother’s polenta, comida de campo.”

16 oz. Bone-In Ribeye

A 60 day dry-aged Bone-in Ribeye is so melt-in-your-mouth fresh you might taste the grass and the grain of the cow. It’s served with arugula chimichurri on the side and Himalayan French Fries.

For dessert try the Soft Chocolate Ganache hazelnut cream, raspberry reduction or the Lime Pie with a crunchy base, lime mousse, lime whipped cream.

From the very well curated bar, sitting proudly in the room’s center under a custom chandelier designed by Champalimaud in collaboration with Lasvit, comes a great selection of cocktails, wines and beers. The updated classic Old Fashioned is poured with Woodford NKB’s Private Barrel, gives an impeccable smoky taste as a piece of the barrel is lit inside the glass so the drink to captures its magic. The creative Lost in the South is a fresh, mixed with Wolffer Estate Gin, Nonino Amaro, Gra’it Grappa, Yzaguirre Vermouth Blanco, Prosecco, and Lemon Bitters.

Nativo Kitchen+Bar opens for Breakfast, Lunch and Dinner and soon will debut its weekend Brunch menu.

Old Fashioned is poured with Woodford NKB’s Private Barrel