The Flavor Of Fire

Most of us can agree that there is something quite mesmerizing about fire. Perhaps it is its primal force, something to be held with awe and respect, or the long-reaching connection we have had with it, particularly when it comes to making food. So, I was thrilled to visit Log, a restaurant that identifies itself as a wood-fired concept that recently opened in Miami’s bustling Wynwood neighborhood.

Before even entering, one is greeted by a wood theme. Not only is the emblem of the eatery a furrowed tree bark, but the exterior walls are painted to emulate the tree ridges as well. Inside, the ample space has a Montana-meets-Miami quality. There’s a large fireplace with artificial flames, comfy banquettes draped with cozy throws and wood beams throughout. Paired with that is the beautiful backlit bar, industrial fixtures and club-style music for a Magic City vibe.

Argentinean Chef Calvin Daniele taps into his country’s grill-crazed culture, focusing on using wood ovens for creating approximately 90% of the dishes served.

Using a Jasper oven, which can reach up to 1,000⁰ F, everything from the breads, pizzas, vegetables and meats are touched by fire in some iteration.

The menu is divided into small to large plates and meant to be shared. Kick things off with a cocktail. One of the signature drinks, the Fig Old Fashioned, is smoked tableside, making for a great show. Day Glow features Gin, Strega, cucumber syrup, freshly squeezed lime, green chartreuse, egg white and basil leaves and Black Bird, made with Dobel Diamante Cristalino Tequila, tamarindo fruit, Ancho Reyes and freshly squeezed lime has a pleasant kick.

Sourdough Bread & Butter sets the stage with hearty, grilled slices of bread paired with luxuriously creamy butter. Be sure to pace yourself and not fill up. Spiced Hummus, made with spiced oil, crispy chickpeas, greens and homemade pita bread, could serve as a meal in itself. Fans of Thermidor lobster should order the Woodfire Oysters. The bivalves are tender and coated with a crunchy, cheesy topping that induces happiness. Kampachi Crudo — pineapple gel, Fresno pepper, crispy potatoes, mint oil and pickled pineapple — renders a refreshing combination and play of flavors that are fresh and bright. Another raw favorite is the Wagyu Beef Tartar made with Wagyu filet mignon, Calabrian chili aioli and mandioca chips. One of the standout starters is the Grilled Langoustines, which arrives simply prepared with chili oil and roast garlic aioli.

Remember the advice to pace yourself? It will come in handy right around now. Dishes like the Leek Pizza (Scamorza, mozzarella, pancetta and leeks ash) are worth a return visit alone while the Octopus (Octopus, mashed potatoes, basil, scallion and salsa verde), Branzino with Herbs aioli and lemon and Cavatelli Pesto (pasta with Pesto, pangratto and parmesan cheese), are all testaments to the magic that happens under the skillful care and attention of a dedicated chef.

Of course, one can’t talk about a restaurant centered on fire and not think of meat. For this, Log has you covered, featuring Skirt Steak (10-oz. portion with salsa verde), New York Steak (16-oz.) and for larger appetites, a 48-oz. Tomahawk. All are expertly prepared and pair well with what I felt was the star of the night: Charred Cabbage. It arrives touting a stunning black exterior that, when sliced, reveals a creamy, delightful cabbage heightened with a creamy Romesco sauce and bright mint salsa verde.

End on a sweet note with three radically different options: Flan Mixto (Vanilla flan with dulce de leche and whipped cream), Peco Pavlova (Pecorino cheese pavlova, vanilla ice cream, mascarpone cream and conserved peach) or Vasca de Chocolate, made with poached pears, sour cream and peanuts.

Throughout the meal, you’ll be pampered by friendly and attentive servers fully dedicated to ensuring you have a wonderful time.

Log is located at 10 N.E. 27th St., Miami. For more information, visit logrestaurant.com or call 305-603-8970.