Tigertail + Mary

"Ghee is reliably and consistently wonderful. Amara or Tigertail + Mary, especially when out-of-towners visit." - Olee Fowler

"For New Year’s Eve guests at Michael Schwartz’s latest eatery will be treated to a four-course tasting menu priced at $79. Starters featured are persimmon and stracciatella, tuna crudo and Perigord truffle pasta, and coddled egg with lobster. Entree choices include striped bass with cauliflower, sirloin with broccolini and mushrooms, or crispy corn cake with mushrooms parsnip puree. End the night with tres leches or chocolate and caramel." - Alona Martinez

"This dish packs a love punch with rich, smoky flavors (courtesy of the chorizo) and fresh, briny sweetness of the clams. There’s also a hint of heat and, of course, the always-satisfying embrace of fideos. — Alona Martinez" - Eater Staff

"This restaurant feels like it’s inside a very nice hotel on Miami Beach - with lots of light wood and natural light. But it’s a nice change of pace from the Grove’s smaller old-school spots, where it’s usually hard to get to the bathroom without bumping into half the dining room. There’s always a big lunch crowd and like the restaurant itself, the menu is quite large, with everything from pizza and sandwiches to a ribeye. But it’s best to stick to the vegetables and seafood here, like the roasted sunchokes, some oysters, and if none of the fish sounds too exciting, the pizza is a good back-up plan." - Ryan Pfeffer

"James Beard Award-winning chef-restaurateur Michael Schwartz has debuted his latest Coconut Grove restaurant, Tigertail + Mary (3321 Mary Street at Tigertail Avenue) offering veggie-focused eats with Schwartz’s signature twists. The restaurant is inspired by Coconut Grove’s bohemian vibes, and the menu reflects that as well. Led executive chef Stephen Ullrich’s it offers items like oysters, steak tartare, mashed fava pizza, sea trout with crispy black lentils, roasted curried lamb shoulder, along with vegan pavlova and rhubarb crisp for dessert. As for drinks, Schwartz tapped the Bar Lab team who created cocktails with a nod to the area’s roots and its botanical diversity. Think drinks like the Rhubarb + Soda, the restaurant’s twist on the classic Americano with Cocchi Torino and soda water or bottled cocktails like the Salty Dove, made with Paloma lovers in mind. Also on hand are a rotating selection of Florida beer along with wines that are new world wines that drink in the old style like European varietals like Grüner Veltliner and Chenin Blanc that are made in America. Tigertail + Mary’s space was design by longtime Schwartz-collaborators Arquitectonica and Meyer Davis Studio (NYC) and was inspired by the space’s natural surroundings. The restaurant offers seating for 120 guests, including a bar, main dining room, private dining room, patio and front lawn. A winding pathway entrance greets guests, while textured fabrics and natural materials keep with the relaxed natural design in the dining room. Tigertail + Mary is now open Friday and Saturday from 5:30 to 11:30 p.m. and Sunday through Thursday until 10:30 p.m. The restaurant’s café will open soon for breakfast including coffee and bakery items, as well as grab-and-go sandwiches and drinks. Brunch and lunch service at the restaurant will soon follow this summer." - Olee Fowler