MIAMI (CBSMiami) — Soaring 15 floors above Brickell Avenue, 15th and Vine Kitchen and Bar is the newest addition to The Viceroy Hotel.
This sophisticated yet friendly restaurant is all about dining inside and out.
You can eat privately or enjoy the crowd at the communal tables while Chef Frank Rog is at the helm.
“The whole idea is everyone gets to taste the entire menu so we like to so share plates so they can talk about the food and taste the amazing wines we have here,” explained Chef Frank.
Outside, the dining experience and the vibe changes between day and night.
“We have the largest infinity pool in South Florida and we just introduced 2 fireplace table tops. It’s great for night time dinners and great for brunch Sunday afternoon,” he explained.
The menu is seasonal, with an emphasis on small, flavorful portions. The dishes represent a blend of Latin, Asian and Italian flavors.
Chef’s smoked octopus dish has a Spanish influence. He sautés it in fennel, garlic, potatoes, shallots and peppers.
“And we’re going to finish it off with a chimichurri sauce and smoke it,” Chef said while making the dish.
At the tasting table, CBS4’s Lisa Petrillo said she saw and tasted the result.
“The smoky flavor with the tenderness of the octopus and the vegetables is really wonderful,” Petrillo said delightfully.
But Chef Frank has more.
Next up, he served a refreshing citrus salad made with oranges, grapefruit, and fennel, in ginger vinaigrette.
“This has Florida all over it,” declared Petrillo.
The homemade baked flatbread with roasted pear, gorgonzola and caramelized onions is a special treat.
“This is like a yummy dessert sandwich, It’s like a mini dessert pizza,” she described.
“If you’re looking for something fun and new and different this is the place to be. The menu is designed for everybody to enjoy,” said Chef.