Miami nightlife veteran, Roman Jones, is at it again with his latest opening, The Gramercy Miami, in Coral Gables. The Opium Group founder, behind Miami hotspots Kiki on the River, El Santo, and The Mandrake, is adding to his collection of sought-after destinations with a nod to the Big Apple and the classic charm of Manhattan. The Gramercy, a vibrant American brasserie-style restaurant does not disappoint. With a delectable menu of American classics, an impressive cocktail menu, and a sushi bar (helmed by Chef Silvio Richardson, formerly of Nobu), your palette will run the gamut of selection.
*Perfect for a mid-day business lunch, but also ideal for a night out with friends. A weekend brunch is also on the horizon.
When walking in, you are greeted by a hostess and an array of photo opps. From the ‘Heartbreak Hotel’ check-in desk to your right (which doubles as a DJ booth), to the elevator to nowhere, the vibrant bar, and many other creative corners, it’s definitely sensory overload – think whimsical ‘power lunch’ that will definitely break up your day. We took our pics and couldn’t wait to get our food and drink on!
As we sat down, the Beverage Director, Kevin Lozada, came over and went through the cocktail menu, because…tipsy 🙂 He spoke on the inspiration and creativity behind each drink.
We then ate, ate, and ate. The food selections were HEFTY! From oysters, tuna tartare, truffle caviar deviled eggs, to the prime rib, salmon, sirloin, and wagyu sliders, to the sushi bar options of ‘wagyu surf & turf roll’ and salmon caviar rolls, to finally end the night with créme brulée and banana splits – so many options to fit your wandering minds…
Here’s the rundown:
The Gramercy
(signature cocktail made with Volcan Blanco Tequila, Blackberry-Sage, Lemon, Cardamom Bitters, Aqua Faba 16)
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The Savvy Botanist
(Bombay Sapphire Gin, Green Chartreuse, Pineapple, Agave, Lime, Fresh Dill)
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Dressed in Velvet
(Titos Vodka, Aperol, Passionfruit, Lime, Aji Amarillo, Basil, Aqua Faba)
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Créme de la Créme
(Grey Goose Vodka, Coconut Liqueur, Dolin Blanco Vermouth, Lemon, Watermelon) – the watermelon is inside of an icecube so that the sweet, fruity, taste is slowly dissolved into the cocktail.
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Oaxacan Mule
(400 Conejos Mezcal, Hibiscus Syrup, Morita Pepper, Lime, Ginger Beer)
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Tuna Tartare
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The Gram Roll
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Filet 8oz.
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Tuna
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Mac & Cheese
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Créme Brulée
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Banana Split
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BEHIND THE SCENES:
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