• Smoked potato salad topped with octopus cooked a la plancha until sweet and tender. Photograph by Claudia Uribe.
      Smoked potato salad topped with octopus cooked a la plancha until sweet and tender. Photograph by Claudia Uribe.
    • Cheese plate with toasted nuts, balsamic cherries and Cambozola Black Label, a German triple cream blue cheese. Photograph by Claudia Uribe.
      Cheese plate with toasted nuts, balsamic cherries and Cambozola Black Label, a German triple cream blue cheese. Photograph by Claudia Uribe.
    • Pick a handcrafted cocktail from the ever-changing blackboard menu and settle in at the bar. Photograph by Claudia Uribe.
      Pick a handcrafted cocktail from the ever-changing blackboard menu and settle in at the bar. Photograph by Claudia Uribe.
    • Baby carrots with spiced yogurt, sunflower seeds, greens and lemon. Photograph by Claudia Uribe.
      Baby carrots with spiced yogurt, sunflower seeds, greens and lemon. Photograph by Claudia Uribe.

      Issue 11: Miami

      Warm, welcoming, and quietly flawless, chef David Bracha’s latest venture in Miami’s Design District hits all the sweet spots of a great New American tavern: exposed brick walls, artfully weathered farm tables, and a lineup of dishes heavy on wood-fired pizza and pastas, pristine seafood, and artisan ingredients and charcuterie from top notch local purveyors.