Jeremy Ford debuts a fresh tasting menu at Coral Gables restaurant Beauty & the Butcher

Tasting menus have grown in popularity over the years, giving many options in Miami for an extraordinary dining experience. We’re fans of leaving the ordering to the chef, giving them full rein of dinner and letting them run with their creativity. It’s especially true when an award-winner like Jeremy Ford is at the helm. The Top Chef alum behind Michelin-rated Stubborn Seed in South Beach recently introduced a new tasting menu concept at his Coral Gables restaurant, Beauty & the Butcher. You can bet we were one of the first ones in line to try it. 

Szechuan-cured Hamachi kicked off the meal. A vibrant tribute to the essence of summer,  this dish features locally caught yellowtail slices delicately cured with Szechuan peppers and coriander, accompanied by torched melon, fermented chili, Florida mango and a passionfruit emulsion.

Next, the Blue Crab Agnolotti with English peas, bits of crispy garlic and a velvety Meyer lemon caviar cream swept us away.  As you savor each bite, the marcona almonds add a delectable nutty contrast, while the pickled wild ramps give it some tang, resulting in a symphony of flavors and textures.

The Foie Gras Tart can only be described as luxurious: Rich foie gras meets the crunch of a pine-nut-sunflower crust and lightly sweetened green apple gelée. It was one of the best iterations of foie gras we’ve ever tasted. We devoured the Roasted Florida Swordfish that came next. Cooked over an open flame and served with a silky artichoke barigoule, bright spring asparagus and a zesty sour orange broth, it’s a perfect example of Ford making a Provencale into something all his own right here in Miami. 

Smoked Duck from Cresent Farms was the last savory dish we enjoyed. It was served with a side of jerk-roasted cabbage and creamy plantain and pineapple purée for a touch of something tropical and a hazelnut dukkah for a bit of depth.

The sweet to chef Ford’s savory is the genius work of pastry chef Ana De Sa Martins, which reflects Ford’s culinary philosophy. She served a delightful Mamey Cake, reminiscent of sticky toffee pudding. Think sweet and tangy flavors in a rustic preparation, a fleeting indulgence available only as long as the tropical fruit is in season.

Looking ahead to autumn, Ford has ambitious plans to infuse the seasonal tasting menu with selections that spotlight fall’s abundant array of stone fruits. Continuously evolving, this dining experience is a testament to Beauty & the Butcher’s dedication to seasonality, innovation and a genuine celebration of exceptional ingredients. We can’t wait to come back.

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