Boniato prepared with orange and macadamia
Chef/Owner Michael Bolen’s concept features an expansive a la carte menu, “each course a playful nod to the nostalgic food of Bolen’s youth,” according to a press release.
“Lion & The Rambler is a modern American restaurant serving a seasonal tasting menu based on the finest ingredients available from the world’s most esteemed purveyors,” the release explains. “Inspired by South Florida’s local bounty and executed with masterful technique, seasonality is the name of the game at this eclectic eatery.”
Tuna with blood orange
Bolen explains his concept: “Cooking with the abundance of locally-sourced, seasonal ingredients has always been important to me — it allows us the opportunity to constantly be experimenting in the kitchen and I can’t wait to see how our menus will unfold in the year ahead. We’re challenging ourselves to meld familiar flavors with modern technique to create unique dishes that are not only exciting to plate, but even more exciting to eat.”
Highlights at the 42-seat eatery include Trout Roe with crème fraiche and nori; Boniato prepared with orange and macadamia; Tuna made with blood orange and furikake and New York Strip; complemented with charred onion and watercress.
An à la carte selection of low-proof, rare and imported spirits including beer, sake, wine and house-made kombucha are also available.
Lion & The Rambler is located at 804 Ponce de Leon Boulevard in Coral Gables. For more information, visit lionandtherambler.com.