Carlos Garcia is now executive chef at Leku restaurant located in Miami’s Rubell Museum. The restaurant is known for bringing the pleasures of eating in Spain’s enchanting Côte Basque to Miami.
PhotoS By Felipe Cuevas
If his name sounds familiar, it may be because Garcia was behind Obra Kitchen Table in Miami’s downtown Brickell neighborhood, which offered homemade dishes with flavors from Chile, Peru, Argentina, Brazil, Venezuela, Colombia and Mexico. The restaurant closed as a result of COVID-19 and Garcia took some time to regroup before joining the culinary team at Leku.
The new menu features dishes such as Tartaleta De Foie Gras y Cacao, foie gras tart dusted with rich cocoa; Pan Cristal + Mantequilla Ahumada, grilled crystal bread served with housemade smoked butter; Lechuga, Mojama y Aliño De Pimientos y Tomate, butter lettuce mixed with red pepper and tomato dressing with basil emulsion, topped with their in-house dry-aged tuna belly; Cochinillo Crujiente con Piperade Ahumada, crispy confit suckling pig with smoked piperade and Bacalao Confitado Con Acelgas y Pil Pil De Cebollino, cod confit wrapped in swiss chard.
“I’m excited to help bring new and extraordinary culinary experiences to our city’s food scene through our menu. We have a lot of surprises up our sleeve and can’t wait to share them with our guests, whose tastes we always consider when creating dishes,” Garcia says.
There also is an innovative cocktail menu as well as an award-winning wine list that features a map to help patrons navigate the grape geography throughout the various wine regions of Spain.
Leku is located at 1100 NW 23rd St., Miami. For more information, visit lekumiami.com.