A menu that tastes more like MiamiA great example of the reimagined menu is the new summer crudo. Katherine, the restaurant’s pastry chef, took the idea further with a generous dollop of lemon sorbet. Pedro points to another favorite: “Tongue in Cheek,” his elevated take on meat and potatoes. Smoked beef cheek is layered with pastrami-style beef tongue, a rich bordelaise sauce, caramelized potato foam and a confit potato finished in smoked butter. The result feels comforting and familiar, but it’s made from cuts of beef that are entirely unexpected.