Mediterranean-
Inspired Cuisine
Brosia Miami Provides Yet Another Reason to
Linger in the Design District
Story by Debra Kronowitz |
Photos by
Steven Brook
Bridge House Restaurants, the hospitality division of Dacra
Development, opened its latest eatery, Brosia Miami, this past November.
Chef Arthur Artiles, formerly of Coral Gables’ acclaimed Chispa,
brings his exciting and culturally inspired cuisine to Brosia.
Brosia’s interior, designed by Walter Chatham, blends warm
mahogany wood, zinc fixtures, opulent textures and intimate lighting to
create a sophisticated and stylish atmosphere. A 25-foot-long mirror
with an antique finish hangs above leather banquette seating. On the
opposite side of the room, floor to ceiling glass doors open up to a
4,000-square-foot terrace where guests can enjoy dining under the
preserved 150-year-old white oak trees that name Oak Plaza. The exterior
of the restaurant, designed by Cure & Pennebad Architects, is accented
with colorful mosaic walls, towering white columns and a terrace of
Caribbean keystone.
The Menu
Artiles’ cuisine has been inspired by many cultures throughout the
Mediterranean. Brosia captures the true essence of the cuisine that has
evolved in the various subcultures of the region, including Spain,
Italy, France, Greece and North Africa. While the menu reflects these
established roots and culinary traditions, each dish has a purity of
execution that respects the ingredients upon which they are based,
enhancing not overwhelming them.
Some noted dishes include Chermoula prawns grilled with preserved lemons
and served with hearts of palm salad; seared ahi tuna with Tuscan shite
beans, escalivada and olive oil emulsion. |
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Photos by Steven Brook |
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A selection of tapas and salads, including rabbit stifado
with currants, candied walnuts and pearl onions; Piri-Piri
shrimp skewer with avocado cous cous salad;
and the Brosia
Cobb are also available. An array of wines and a signature
sangria reflect the diversity of the Mediterranean. Brosia
also boasts a breakfast menu offering bagels, flavorful
scrambled egg sandwiches and an assortment of fruits and
juices. The dessert menu offers endless choices, including
flan with confit blood oranges and caramel syrup; cookies
and cream with almond and pistachio biscotti; the Egyptian
chocolate pyramid, a smooth, creamy blend of gianduja
chocolate mousse and coffee gelato; vanilla roasted figs
with aged balsamic, spiced tart shell and caramel gelato;
and baklava filled with walnuts and honey mousse.
The Chef
Artiles’ joined Norman’s in Coral Gables as a pastry
assistant in 1998 and worked his way up the ranks to
executive sous chef. In 2003, he was tapped to supervise the
opening of Norman’s, a 200-seat, $4.5 million restaurant
concept at The Ritz-Carlton, Orlando, as consulting chef.
Soon after, he opened Mundo in Coral Gables. A high-quality
brasserie, Artiles took the New World cuisine to another
level by skillfully turning out sumptuous dishes with
challenging ingredients.
In November 2005, Artiles joined Chispa, returning to
his Hispanic roots. While there, he helmed the kitchen as
executive chef, serving up flavorful interpretations of
Latin fare.
Artiles graduated from the culinary program at Johnson and
Wales University in Miami where he gained a solid foundation
in the traditional Floridian cuisine. He later earned a
bachelor’s degree in hospitality with a concentration in
hotel management at Florida International University.
Brosia Miami is located at 163 NE 39th St. and is open for
breakfast Monday through Friday, from 8 to 11 am; lunch from
11:30 am to 5 pm and dinner daily from 5 until 11 pm.
For reservations, call 305.572.1400.
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