Last November it was announced that Brad Kilgore would be leaving J&G Grill in the St. Regis Hotel to open up his new concept, Alter Miami in Miami’s Wynwood art district. Like most people who have followed his career, we couldn’t have been more excited to see what one of our favorite chefs would bring to the South Florida culinary scene — and we’re happy to report everything we tried was damn good.

Kilgore teamed up with Javier Ramirez and Leo Monterrey for the new restaurant and after months of menu preparation, pop-ups at neighboring Miam Cafe and building out the roughly 40-seat space by scratch, it finally opens to the public tomorrow, Wednesday, May 27.

Alter is self-described as a, “casual, progressive American restaurant in Wynwood” and serves Kilgore’s unique spin on classic dishes. We got to try several of the plates late last week during a preliminary tasting and enjoyed each one more than the next. Some of the highlights from the opening menu included a Florida Yellowjack Tartare made with celery, black lime, radish and green mango; Blue Crab with Peruvian ahi chili, culantro and lemongrass; Leek ‘Chorizo’ with smoked paprika, carrots, greens, and coconut milk; Grouper Cheeks with black rice, shoyu hollandaise and sea lettuces; Charcoal Strip Loin with creamed greens, pureed potato, smoked Vidalia, brown butter soy and for dessert, Peaches made with white chocolate confit, banana bread, pretzel ice cream and brown butter.

Like all of Kilgore’s cuisine, the dishes will rotate due to seasonality and availability of ingredients. But one of the biggest hallmarks of the menu is no menu item is priced higher than $30, making it an approachable spot to have a great dinner and not break the bank. If you want to get a tasting menu that would only set you back $65 for five courses, and we’re told soon a special chef’s table dining experience will be offered for those looking to go all out.

Check out the beautiful and delicious dishes below and make sure to put Alter on your list of “must try” restaurants in Miami this summer.

Mexican Martini – passion fruit juice, domaine de canton, herradura, hawaiian black salt rim

Tartare – fl yellowjack, celery, black lime, radish, green mango

Beet A L’Orange – honey comb miso, purple carrot, local cheese, arugula

Bread & Beurre – sumac & dill seed crust, umami butter

Guitara Noodles – aromatic herbs, clams, lemon balm, burrata puree

Rangoon – smoked mushrooms, pickled ramp mustard, sweet soy beef

Blue Crab – peruvian aji chili, culantro, lemongrass

Leek ‘Chorizo’ – smoked paprika, carrots & greens, coconut milk

Short Rib – wild ramp, watercress, thai basil, coriander seeds, radish

Grouper Cheeks – black rice, shoyu hollandaise, sea lettuces

Pompano – charred avocado butter, small onions, sprouts, greens

Capa Canaveral Prawns – tajin crust, grits, mole verde, lime crema, huitlacoche

Poussin – cashew, moroccon spices, charred peach, golden beet, jus

Charcoal Strip Loin – creamed greens, pureed potato, smoked vidalia, brown butter soy

Peaches – with white chocolate confit, banana bread, pretzel ice cream, brown butter