The much-awaited for Porcão Farm to Grill, will officially open its doors on Wed., April 2, 2014. This modern take on a traditional steakhouse will combine steakhouse favorites with an expansive menu of farm-to-table items, including locally sourced seafood, farm fresh vegetables, and more. Throughout the restaurant, you will see some tempting food items pass you by with Porcão’s specialty raw bar cart and cheese & cures cart.
At it’s helm is Executive Chef Jeff O’Neill — formerly of The Villa by Barton G. and Gibraltar at Grove Isle — who will offer a menu that is sure to entice. Highlights include a parmesan gruyere soufflé served with a sweet and spicy tomato fondue; a fisherman’s stew combining harvest vegetables and fresh seafood including snapper, grouper, spiny lobster, Gulf clams and prawns – and simmered in a saffron sangria broth; griddled corn cakes with ricotta, pickled roots and roasted red kale in a warm grilled mushroom vinaigrette; and their signature 16 oz. KAO steak dry-aged onsite for 28, 36, or 48 days in the glass enclosed specialty aging room and served with a house made sauce of your liking.
At this 10,500 square foot restaurant, you will find a spacious bar and lounge area; a dry-aging room with a salt wall; and an herb garden. If you’re looking for a place to go post-dinner, check out KAO Lounge to get some dancing in or KAO Smoke where you can enjoy a glass of cognac and a cigar. If you’re not a cigar smoker, no worries here, as KAO Smoke has a separate entrance on the 2nd floor of Mary Brickell Village.
Porcão Farm to Grill is located in Mary Brickell Village, 901 S. Miami Avenue, Suite 101, Miami; (305) 779-2445. Curbside valet and metered street parking are available. .