Coral Gablesโ Newest Gastropub
By Gail Scott
As you walk through the door of Trust & Co., you get a local vibe; itโs definitely a place where you want to meet your friends. And although the new darling of Coral Gables and the brainchild of restaurateur Jerry Flynn may feel like a casual watering hole at first, head toward the back of the restaurant, and the space instantaneously goes from casual bar to fine dining. A recessed brick wall and beautiful tiles frame the enormous open kitchen where chef Pablo Zitzmann and his staff create amazing food every day.
Zitzmann has been cooking for the past 10 years in some of Miamiโs most acclaimed kitchens, from Sra. Martinez and Nobu to his latest stint at The Miami Beach Edition working under Michelin three-star chef, Jean-Georges Vongerichten. Trust & Co.โs compact menu conveys Zitzmannโs many talents and packs a punch of flavor. The restaurant sources locally whenever possible, using the seasons to change up its dishes and take advantage of the native seafood, fruits and vegetables we enjoy in South Florida.
At the bar, Flynn has done an excellent job of curating an impressive cocktail list with interesting options without being too pretentious. The self-proclaimed foodie says he fell in love with gastropubs and their chef-driven concept. His 24-year culinary career started in bars and nightclubs, so he has extensive cocktail knowledge, but he is also intimately involved in the kitchen. He concocted over 100 different drink recipes before he narrowed it down to a manageable number with something for everyone. I tried the Trust Mojito with a refreshing coconut-water twist. My dining partner enjoyed the elegant Maple-Smoked Old Fashioned.
Our appetizers included the charred octopus served with romesco and Marcona almonds; croquettes made of bacon, dates and Manchego; and pork belly served with a bright citrus salad. Each appetizer was special in its own way and it would be difficult to choose a favoriteโso I wonโt! The grilled nectarine and beet salad was bursting with flavor. There is also an excellent raw bar with a variety of seafood towers that include seasonal oysters, Florida shrimp and Alaskan king crab.
Our entrรฉes were outstanding: pan-seared red snapper with turnip purรฉe and carrot-top salad, and duck breast served with a mole poblano and a spicy Vietnamese mango salad. The fish was perfectly cooked and the duck dish couldnโt have been better balanced, with the mole playing off the flavors of salad.
We finished with a creation from pastry chef Natalia Restrepo, who previously worked under chef Ferran Adriร . Her take on the South American alfajor is delectable. This cookie sandwich made of Maizena cookies, dulce de leche spread and toasted coconut flakes was the perfect ending to our meal.
Brunch is offered on Saturdays and Sundays, and relies on local farmers markets to guide the menu. Flynn also has plans to offer a late-night menu at the bar so there can be a go-to place in the Gables to have a cocktail and quality food after hours.
The restaurantโs honest, locally sourced and seasonal dishes certainly have earned my trustโand my kudos.
