Glass & Vine, Grove Bay Hospitality Group and star chef Giorgio Rapicavoli’s wildly popular concept in the Grove, is now open seven days a week, serving lunch,brunch and dinner.
Rapicavoli, who has earned rave reviews for his brunch bona fides, brings his talents to Glass & Vine, serving up fresh, modern Floridian bites perfect for enjoying on a weekend afternoon. Brunch dishes – which are intended to be shared – include Sweet Potato Tater Tots ($7) – crispy tots with buttermilk ‘ranch’ dressing; Semolina Pancakes ($12) – fluffy and piled high with buttermilk, lemon zest, vanilla-maple syrup and whipped butter; and Applewood Smoked Bacon ($8) – crispy strips with a smoked guava and coffee salt sauce for dipping. Additional delights feature Pan Con Tomate ($10) – a quintessential brunch item with raw tomato, jamon serrano and dehydrated olives on local bread; and Wood Oven Baked Eggs ($12) – confit garlic cream, black pepper, Grana Padano, grilled bread, cauliflower and nutmeg, with the option to add cured meat ($3) or truffle sauce ($4).
Of course, no brunch would be complete without beverage options. To wash down bites, the weekend menu features Bloody Marys and Mimosas ($10) and Sangria($10/$35) with vihno verde, sauvignion blanc, Chablis and fresh fruit. Brunch is served Saturday and Sunday from 11AM to 3:30PM in a picturesque, garden setting.
Those wishing to visit the scenic concept on a weekday can take advantage of Glass & Vine’s new lunch offerings, served Monday through Friday from 11:30AM to 3:30PM.
“When you’re situated in such a beautiful location, you want to take advantage of your surroundings,” says Rapicavoli. “Launching lunch was naturally our next move because when you think of summertime you think of enjoying the outdoors.”
For lunch, Rapicavoli, a Food Network Chopped champion, FORBES “30 Under 30” list-maker and a James Beard Award semi-finalist, tweaks his dinner menu, leaving fan favorites and introducing new dishes. For example, dinner’s Rock Shrimp Toast transforms into a Rock Shrimp Sandwich ($14) with lemon yogurt and Rapicavoli’s own Biscayne Bay seasoning. Brand new additions include an assortment of Daily Soups ($8) and a Broccoli-Cheeseburger ($14) with cheddar and buttermilk on a brioche bun and the option to add a side of fries.
Staples still remain, with Half Chicken ($15) a lunch portion of Rapicavoli’s acclaimed mojo canario roasted chicken on a bed of bitter lettuce; Conch Fritters ‘Takoyaki’($14) with Worcestershire-soy, ginger yogurt, bonito and scallion; and Stone Fruit Salad ($12) with bitter lettuce, yuzu, grana Padano and green herbs.
To complement the bites, all cocktails – handcrafted by Cocktail Cartel – are now available to be enjoyed without alcohol upon request. Refreshing libations, all of which are made using freshly-pressed juices, include the July In Miami ($12) – Cruzan Black Strap rum, vanilla bitters, lime, nutmeg and ginger soda; Peacock Punch ($12) – Leblon cachaça, passion fruit, condensed milk and mint; and Bay View Spritz ($12) – orange flower infused aperol, Cocchi Americano and Montelliana prosecco.
Families playing in Peacock Park can now take a break at Glass & Vine and enjoy fresh, modern Floridian cuisine while cooling off. To prepare for the scorching summer months, the revamped restaurant now features large Tuuci umbrellas covering all exterior dining areas and a state-of-the-art air circulation system to assist with the natural flow of bay breezes throughout the restaurant.
Glass & Vine is located at 2820 McFarlane Road in Coconut Grove. Lunch is served Monday through Friday from 11:30AM to 3:30PM. Dinner is served Monday through Thursday from 5:30PM to 10PM; Friday and Saturday from 5:30PM to 11PM and Sunday from 5PM to 10PM. Brunch is served Saturday and Sunday from11AM to 3:30PM. Valet parking is available in front of the restaurant on McFarlane Road. Telephone: (305) 200-5268; http://www.glassandvine.com/.
