Enjoy new shareable small plates and desserts
Wynwood Kitchen & Bar, Miami’s hottest destination for globally-inspired tapas with unparalleled views of murals painted by world-renowned artists, has introduced several new small plates crafted by Executive Chef Miguel Aguilar just in time for summer.
As the temperature heats up in Miami, Aguilar has incorporated seasonal summer fare into WKB’s menu, many take their inspiration from trendy Mexican specialties such as Queso Fundido ($12) made with Chihuahua cheese, crema, flour tortillas, topped with a choice of mushroom medley or Mexican chorizo; and Flautas ($10) with shredded short rib, Chihuahua cheese wrapped in tortilla topped with cilantro, guacamole, salsa and crema. “I love Mexican food and wanted to shine a light on some of my favorite dishes which pair perfectly with WKB’s menu staples like our house-made guacamole with roasted jalapeños,” says Aguilar.
Guests can enjoy plates designed for sharing such as Ceviche Mixto ($16), citrus marinated shrimp, crispy squid and scallops mixed with choclo, cilantro, red onion and corn nuts; Adobo Grilled Pork Belly ($13) served over a cold orzo salad tossed in pork aju and topped with crispy sweet potatoes and pea tendrils; and the Wynwood Burrata Salad ($16) with an heirloom tomato medley, baby arugula, arugula puree and a white balsamic glaze. “We’re staying true to our concept of sharing by incorporating fun summertime dishes like Artichoke Feta Fondue Dip and Charred Tomato Salsa into the menu, while keeping things light with dishes like the Wynwood Burrata Salad with fresh heirloom tomatoes,” adds Aguilar.
For dessert, indulge in new offerings such as the Soft Vanilla Cheesecake with cookie crumble, berry compote and a honey butterscotch drizzle; or a Venezuelan delicacy, the Quesillo made with condensed milk custard and caramelized sugar. New liquid desserts include the decadent Nutcase with Nutella, coconut milk, chai tea and Captain Morgan Spiced Rum; and Coquito made with coconut milk, evaporated milk, condensed milk, Hennessey VS and Don Q coconut rum.
Dishes pair perfectly with any of WKB’s revitalizing cocktails including the new OÁSIS ($14) made with Cachaça Espirito, Mastiha, charred pineapple, vanilla puree and muddled limes. Guests can still enjoy signature libations such as the Guayabera ($14) made with Rum Zacapa 23, guava juice, lemon juice and Sprite; or the fiery Wynwood Inferno ($14) with Don Julio Silver, passion fruit and lime juices, muddled jalapeño and cilantro.
Wynwood Kitchen & Bar is located at 2550 N.W. 2nd Avenue. Lunch is served Monday through Saturday from 11:30AM to 3:30PM; with brunch on Sundays from 11:30AM to 4:30PM. Dinner is served Monday through Wednesday from 5:30PM to 10:30PM, Thursday from 5:30PM to 11PM, and Friday – Saturday from 5:30PM to Midnight (bar open until 1 AM). Telephone: (305) 722-8959; www.wynwoodkitchenandbar.com.
