MaryGold’s Florida Brasserie in Wynwood has recently launched a new menu designed for the summer season. It has been updated by renowned chef Brad Kilgore and award-winning hospitality agency Bar Lab to showcase a unique blend of global influences and American cuisine with a touch of Wynwood flair. The restaurant offers a sophisticated yet approachable atmosphere to attract locals and tourists.
Brad Kilgore, a renowned chef nominated for the James Beard “Best Chef: South” award, is an alumnus of the Food & Wine “Best New Chefs in America” and has been awarded the 2023 Miami New Times Best Chef award. Chef Kilgore has recently unveiled a range of exciting new dishes that embody the restaurant’s interpretation of the vivacity and uniqueness of summer in Miami.
“At MaryGold’s, we take great pride in showcasing a uniquely impeccable menu that best shares what we have to offer the Wynwood community,” Kilgore says. “We view food creation and presentation as an art form that’s always leveling up. This new menu presents MaryGold’s most stunning and delicious creations yet.”
The restaurant’s updated food menu is now categorized into five sections: Raw Bar, To Share, Appetizers, Entrées, and For the Table. The Raw Bar section features a range of seafood dishes among the new offerings. These include the Prawn Cocktail, which comes with a Belizean carrot cocktail sauce; Dressed Oysters, served with finger lime, citrus sabayon, Fresno chili relish, and cucumber basil; Classic Oysters, served with Belizean carrot cocktail sauce and green peppercorn mignonette; Fluke and Scallop Crudo, which is seasoned with shiso leaf, nagami kumquat, green peppercorn oil, and pickled Anaheim pepper; and a Raw Bar Platter, which is priced at $48 per person.
For the entrée menu, customers can now enjoy Ricotta Pillows filled with summer sweet corn, pickled cherries, tarragon, and Aleppo chili-sumac oil. Another new addition is the Mahi Meuniere, a decadent dish with artichoke, maracuya, beurre noisette, Meyer lemon, and wild broccoli. MaryGold’s has introduced Charred Baby Leeks, served with tarragon and caramelized coconut, for those looking for a refreshing vegetable option. Finally, steak lovers will not want to miss the 48 oz Strube Ranch Wagyu Tomahawk Rib-Eye, served with wagyu fat garlic condiment, smoked tomato butter, and hen of the woods.
The seasonal menu at the restaurant offers two new unique dessert creations. The first option is the Warm Dark Chocolate Fondant, priced at $18, served with sliced bananas, salted banana caramel, and toffee ice cream. This dessert is reminiscent of something one might enjoy at a Parisian café. The second dessert option is the Strawberries and Cream, priced at $14, which is a thin and crispy crepe made with sour cream custard, lemon curd, freeze-dried strawberry marmalade, fresh strawberry, lychee salsa, bright lemon verbena granita, and dusted with strawberry powder. It is a delicious and refreshing dessert that is perfect for those who enjoy fruity and light desserts.
MaryGold has recently added several new options to its wine selection, including red, white, sparkling, and skin contact varieties. For those looking for a good deal, MaryGold’s happy hour at the bar is available on Wednesday, Thursday, and Sunday from 5 p.m. to 10 p.m. and on Friday and Saturday from 5 p.m. to 6 p.m. During happy hour, patrons can enjoy $12 cocktails, $10 glasses of wine, and $7 beers, in addition to the new and exciting food items.
Photo Credit: MaryGold’s Florida Brasserie at Arlo Wynwood