Photos By Deyson Rodriguez (The Chilled Lens)
For Chef Nuno Grullon, the kitchen wasn’t just a place to cook — it was where his mother’s love came to life, one homemade meal at a time.
“I first realized I wanted to be a chef when I saw how much joy my mom brought to our family through her cooking. Even though she wasn’t a professional chef, she was one of the best cooks I’ve ever known. Her creativity and love for food sparked my interest and made me want to follow in her footsteps on a professional level,” the 45-year-old chef says.
At 16, he found a job in a New York City restaurant as a dishwasher. While his beginning was not a glamorous one, he credits that experience for teaching him valuable lessons that he continues to apply today.
Baked Clams
“It gave me a deep appreciation for teamwork and made me realize that success in this industry comes from respecting every position. I’ve always believed that the dishwasher today could be tomorrow’s chef or restaurant owner, so I treated that role with the same dedication and respect as any other,” he says.
Drawn by South Florida’s warmth and diversity, Grullon made his way to the Sunshine State in the late 1990s, rising in the culinary ranks and eventually opening Uptown 66, a Mexican restaurant, in 2019. It drew national attention when its signature birria taco was crowned “Best Taco in America” on “Good Morning America” in 2023. His latest venture is Grand Central by Nuno Grullon, a compact but stylish dining spot sandwiched between a vape shop and a payday loan business. It sits on the outskirts of Miami’s booming MiMo neighborhood and seats just over 20 guests. The bistro aims to blend gourmet dining with affordability and personal service. Beyond the white-linen tables and candlelight, patrons will find a talented team dedicated to delivering exceptional cuisine.
“The core of a great dining experience lies in the collaboration of the entire team,” Grullon explains. “From front-of-house staff to the kitchen, everyone plays a key role — whether it’s the service, ambiance, music or lighting. When everyone works together, it creates a seamless and memorable experience.”
Grullon draws inspiration from his own experiences dining out, whether at fast-casual restaurants or high-end establishments, with the goal of creating dishes that are both innovative and familiar. His latest venture pays tribute to New York City’s famed Grand Central Station, not only as a nod to his New York roots, but also as a reflection of his goal to establish Grand Central as a top-tier dining destination, much like the station’s standing in transportation.
“My vision was to create an elevated yet approachable dining experience that blends the energy of New York with my culinary influences, primarily French and Mediterranean cuisine. The menu allows me to reimagine classic dishes, infusing them with my unique touch and personal flair. The balance between honoring tradition and pushing creative boundaries sets Grand Central apart from my previous ventures,” Grullon says.
Deyson Rodriguez
Dishes like Duck Wellington, Truffle Chicken Pot Pie and Grand Central Burger are among the favorites regulars return for again and again. Lunch fare features salads like Little Gem Wedges and Greek Garden, along with sandwiches like Steak Panini, Spicy Crispy Chicken and Shrimp ’Po Boy. The burger is such a popular order that it is offered for lunch as well. And while the space is small, the menu is varied, and diners can always expect new additions as it frequently rotates.
Yet no matter how much success Grullon garners, he remains curious and considers himself to be forever learning. It’s a philosophy he lives by proudly, for himself and for his staff.
“I’ve learned that a great chef never stops being a student of the craft. No matter how far I’ve come, there’s always a new technique to master or a flavor combination waiting to be discovered. At the same time, I want to invest in my team in a way that genuinely shapes their futures. Mentoring them, guiding them through the basics and giving them the space to execute independently are some of the most rewarding parts of running a restaurant. I love seeing them gain confidence and ultimately become leaders themselves.”
It’s an ethos that works beautifully here, as any diner who visits can attest. With an open kitchen and chef’s counter, customers are witnesses to a personalized, refined dining experience from start to finish, something just as important to Grullon as the food itself.
“Connecting directly with guests is incredibly important because it transforms the dining experience into something personal and memorable. These elements allow for real-time interaction, where guests can see the dishes being prepared, and they enhance the overall experience by making it interactive and intimate. The one thing I want our guests to take away from dining at Grand Central is a sense of excellence, consistency and genuine hospitality,” Grullon says.
Dinner Spread
Crème Fraîche Panna Cotta With Osetra Caviar And Raspberry Sauce
Serves 4
This luxurious dessert combines the rich creaminess of panna cotta with the elegance of osetra caviar and the tart brightness of raspberry sauce. It is a perfect balance of flavors and textures, served with delicate blini.
Panna Cotta
Ingredients:
• 12⁄3 cups crème fraîche
• ¾ cup + 1 tablespoon milk
• 2 vanilla beans
• 2½ teaspoons gelatin powder
• 2 tablespoons cold water
• ¾ cup + 2 tablespoons granulated sugar
• ¾ cup + 1 tablespoon heavy cream
• pinch of salt
Instructions:
Combine the milk, heavy cream, crème fraîche, split vanilla beans (split, with the seeds scraped), salt and sugar in a small saucepan. Heat over low heat, stirring occasionally, until the sugar has dissolved and the mixture is just below a simmer. Do not let it boil. In a small bowl, mix the gelatin powder with the cold water. Let it sit for 5–10 minutes to bloom. Once the gelatin has bloomed, stir it into the warm milk and cream mixture until completely dissolved. Pass the mixture through a fine-mesh sieve to remove lumps and ensure a smooth texture. Pour the panna cotta mixture into 4-oz. molds or serving dishes. Cover and refrigerate overnight to set. Unmold or serve the panna cotta in its dish. Drizzle it with raspberry sauce and top it with a dollop of osetra caviar.
Raspberry Sauce
Ingredients:
• 12 oz. fresh or frozen raspberries
• 6 oz. granulated sugar
• 6 oz. water
Instructions:
Combine the raspberries, sugar and water in a small pot over medium heat. Stir occasionally and let the mixture simmer for about 10 minutes until the raspberries break down and the sugar fully dissolves. Transfer the cooked raspberry mixture to a blender and blend until smooth. Pour the blended sauce through a fine-mesh sieve or cheesecloth to remove the seeds, pressing with a spoon or spatula to extract as much liquid as possible. Let the raspberry sauce cool before serving.