Los Fuegos by Francois Mallmann
Mallmann, Argentina’s most famous chef, is known for live fire cooking, a Patagonian method of barbecue. He’s bringing the heat to Miami Beach with this exquisitely elegant (even with the leopard print booths), culinarily theatrical, Michelin-anointed restaurant. So what does live fire mean? In this case, all the entrees are cooked in a bespoke wood oven the chef invented, with hooks for hanging fish and beef over the fire, as well as planchas (grill plates), and an area for cooking in ashes. The latter is used to create the restaurant’s most famous appetizer: beets that are buried in hot ash for 8 hours, and then plated with pistachio yogurt, shallot vinaigrette and garlic chips, a dish so flavorful even beet loathers end up loving it. All entrees are cooked over fire, including a divine prime beef tenderloin that comes with a wood fired stuffed onion, and truffle beef jus; and for vegetarians, a magnificent roasted cauliflower that’s served with an almond and caper vinaigrette, fresh herb salad and crispy rice. Too hard to choose? Splurge on the $310 mixed grill, a gargantuan greatest hits of all Mallmann’s meats, seafood and poultry, from skirt steak and ribeye to snapper and prawns, all served with roasted sweet potato and chef’s famous roasted Domino potatoes in a Criolla (Argentinian salsa) and Chimichurri sauce. For dessert? Two words: burnt cheesecake. Don’t ask, just order it. Service matches the room: exceptional.
Mallmann, Argentina’s most famous chef, is known for live fire cooking, a Patagonian method of barbecue. He’s bringing the heat to Miami Beach with this exquisitely elegant (even with the leopard print booths), culinarily theatrical, Michelin-anointed restaurant. So what does live fire mean? In this case, all the entrees are cooked in a bespoke wood oven the chef invented, with hooks for hanging fish and beef over the fire, as well as planchas (grill plates), and an area for cooking in ashes. The latter is used to create the restaurant’s most famous appetizer: beets that are buried in hot ash for 8 hours, and then plated with pistachio yogurt, shallot vinaigrette and garlic chips, a dish so flavorful even beet loathers end up loving it. All entrees are cooked over fire, including a divine prime beef tenderloin that comes with a wood fired stuffed onion, and truffle beef jus; and for vegetarians, a magnificent roasted cauliflower that’s served with an almond and caper vinaigrette, fresh herb salad and crispy rice. Too hard to choose? Splurge on the $310 mixed grill, a gargantuan greatest hits of all Mallmann’s meats, seafood and poultry, from skirt steak and ribeye to snapper and prawns, all served with roasted sweet potato and chef’s famous roasted Domino potatoes in a Criolla (Argentinian salsa) and Chimichurri sauce. For dessert? Two words: burnt cheesecake. Don’t ask, just order it. Service matches the room: exceptional.
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