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For today’s icons and tomorrow’s tastemakers. 
Private club • boutique hotel • dining • workplace • rooftop 
Home to @tornosubitomia
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Bison tartare with escabeche aioli, umami crumble and house-made country loaf. Another sneak into our R&D for the opening menu. Chef de partie positions are filling quickly. DM me for inquiries 🎉
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Citrus cured kingfish crudo with fermented farro, avocado and cucumber vinaigrette. We like to pair raw fish with ingredients that tend to be bright and crisp with fresh and floral notes. This dish overall feels well balanced as the cucumbers have both sweetness and acidity. The avocado provides a creamy texture with vegetal notes. The fermented farro adds umami and some heat from Calabrian chilies. It’s flavor forward without overwhelming the fish. Now hiring @themooremiami
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Heirloom tomato gazpacho with local pickles, avocado and fennel pollen focaccia. One of the first on our upcoming opening menu utilizing some of south Florida’s amazing local produce… Seeking highly motivated and driven professionals to collaborate in the newly revamped @themooremiami
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Condé Nast Traveler has done a fabulous illustrated feature of the Miami Design District in their latest issue. Love it.
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