"Chefs Evan Burgess and Osmel Gonzalez are at the helm of this dinner-only spot where a tightly edited à la carte menu puts the spotlight on Florida's seasons (and almost everything is sourced from the Sunshine State). The eclectic space has an inviting feel and the high dining counter offers a prime view of the open kitchen. It may be small but don't underestimate it: High-quality ingredients meet serious skill here. The smoked dry-aged cobia is a perfect example of what this place does so well. Dry-aged for one week in-house, then smoked and finished over the grill, it's served with a Moujean tea beurre blanc sauce. Pumpkin flan is churned into ice cream and topped with pepita granola and coffee espumita for a dessert that is as unexpected as it is delightful." - MICHELIN Guide