Restaurant BT
Chef/owner Trina Nguyen-Batley’s began her career in the fashion industry, so it’s no surprise her dining room is the epitome of chic minimalism (love the Philip Starck ghost chairs). Her food—tweaked recipes from her childhood in Vietnam—offers maximal flavors and uses the bounty of Florida, as in her bouillabaisse of Key West pink prawns, King Salmon, lobster claw, clams, saffron crustacean broth, and black garlic rouille. An appetizer of grass-fed beef tartare with passion fruit jus, and opal basil and cilantro grown in her own garden, is equally stunning. Vegans and vegetarians have a number of excellent options here, and the croissant bread pudding is a wonder.
Chef/owner Trina Nguyen-Batley’s began her career in the fashion industry, so it’s no surprise her dining room is the epitome of chic minimalism (love the Philip Starck ghost chairs). Her food—tweaked recipes from her childhood in Vietnam—offers maximal flavors and uses the bounty of Florida, as in her bouillabaisse of Key West pink prawns, King Salmon, lobster claw, clams, saffron crustacean broth, and black garlic rouille. An appetizer of grass-fed beef tartare with passion fruit jus, and opal basil and cilantro grown in her own garden, is equally stunning. Vegans and vegetarians have a number of excellent options here, and the croissant bread pudding is a wonder.
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