11 APRIL 3-9, 2025 miaminewtimes.com | browardpalmbeach.com NEW TIMES | CONTENTS | LETTERS | NEWS | NIGHT+DAY | CULTURE | CAFE | MUSIC | PLAN YOUR WEDDINGS | CORPORATE EVENTS SOCIAL EVENTS Dream Event VIEW OUR EVENT SPACES WWW.THERUSTYPELICAN.COM at 3201 RICKENBACKER CWY, KEY BISCAYNE, FL 33149 | 305.361.3818 BE SOCIAL WITH US! /RUSTYPELICANMIAMI miaminewtimes.com MIAMI NEW TIMES | CONTENTS | LETTERS | RIPTIDE | METRO | NIGHT+DAY | STAGE | ART | FILM | CAFE | MUSIC | food and a menu that often rotates nightly, no two visits to Mutra are ever quite the same. Shabtai’s path to opening Mutra wasn’t conventional. He has no formal culinary edu- cation, learning instead from years spent in kitchens — first beside his grandmother, then through a hands-on, trial-by-fire approach in some of Israel and New York’s most ambi- tious restaurants. After cutting his teeth at ac- claimed spots like Nur, Alenbi, and Basta, he shifted gears to become a private chef. One of those clients, New York businessman Mi- chael Werzberger, became so enamored with Shabtai’s cooking that he decided to invest in his vision. Another key player in Mutra’s in- ception is Noa Figari, a realtor who initially helped Shabtai find the restaurant space but quickly became a believer in his dream of opening a restaurant. She now runs the oper- ations and business development for Gour- met Hospitality Group, the parent company behind Mutra. Though Mutra is rooted in tradition, it’s not bound by it. Shabtai’s vision extends beyond simply offering kosher cuisine. He aims to redefine what that designation means. He focuses on high-quality, farm-to- table ingredients, prioritizing sustainability and seasonality. On a recent evening at the restaurant, Shabtai welcomed guests with the kind of warmth that makes you feel less like a cus- tomer at a restaurant and more like a friend stepping into his home. His energy is infec- tious, setting the tone for a dining experience that feels personal, inviting, and deeply con- nected to the food on the table. Later that night, a guest seated at the chef’s counter bar leaned in and asked, “How do you keep making the same dish over and over without losing focus?” The cook barely paused, flashing a knowing smile. “That’s what it means to be Israeli,” he says. “Every- thing we do is with passion and purpose.” The guest took another bite, nodding, “You can taste it. You can taste the love in every bite.” Mutra. 2188 NE 123 St., North Miami; 786-860-1213; mutramiami.com. CLARISSA BUCH ZILBERMAN ▼ CORAL GABLES THOMAS KELLER’S BOUCHON BISTRO UNVEILS ORCHID-FILLED GARDEN A new, lush outdoor dining space debuted on Wednesday, March 13, at Bouchon Bistro in Coral Gables, bringing an intimate garden setting to the courtyard of the historic La Palma building. The Garden at Bouchon rep- resents a collaboration with Fairchild Tropi- cal Botanic Garden, featuring native orchids from Fairchild’s Million Orchid Project. “I’m just happy to be part of this extraordi- nary opportunity,” says acclaimed chef Thomas Keller while admiring the installa- tion. “Looking at the orchids and never seeing something as diversified... the colors, it’s just spectacular.” The La Palma building, a Coral Gables landmark dating back to 1924, has long been a community hub. Bouchon Bistro, which opened inside the building in 2023, continues this tradition with its popular French bistro. “We really hope to just reinvigorate this property and have it as a gathering place for the community, a garden for people to enjoy that’s protected but at the same time very in- timate,” Keller says. “It’s really about making sure that we continue the history of La Palma by bringing Bouchon here.” The garden has been designed with a subtropical palette, fea- turing native plants, carefully selected trees, copper accents, and custom steel trellises that complement the natural surroundings. Keller is the only American-born chef to hold multiple three-star Michelin ratings si- multaneously. His restaurants, including The French Laundry, Per Se, and The Surf Club in Miami, have defined fine dining in America for decades. The opening of Bouchon Bistro in Coral Gables marked a homecoming of sorts for Keller, who spent part of his childhood in South Florida. The restaurant showcases classic French bistro dishes such as escargots de Bourgogne, steak frites, trout aman- dine, croque ma- dame, and roasted chicken (poulet rôti). The restaurant also features a raw bar with a selection of fruits de mer and an extensive French and Californian wine list. Keller’s collaboration with Fairchild rep- resents an exciting direction for the culinary world. The Garden at Bouchon showcases or- chids from Fairchild’s Million Orchid Project, a conservation initiative to reintroduce native orchid species throughout South Florida’s ur- ban landscapes. Keller sees value in bringing the garden ex- perience directly to his guests and inspiring them to visit Fairchild. “Whenever chefs can help to elevate the exposure of everything that is around, then that’s what we should be do- ing,” Keller notes. “We celebrate the Fairchild Garden by having them here so that our guests can experience it right here, but then they will go to the garden.” When asked for recommendations for al fresco dining in the Bouchon garden, Keller didn’t hesitate to respond. “I’d always start with a bottle of Chablis and probably two dozen oysters because that’s just the way I love to relax and start my meal,” he says. He recommended following with a salad — bibb lettuce is a personal favorite — before moving to main courses. “I would probably go with the lamb just because I have such fondness and affection for our lamber in Pennsylvania and what he does, the quality of the meat that he pro- duces,” Keller says. For dessert, he calls the lemon tart “my favorite tart ever.” Keller hopes guests will enjoy not only the food but also the unique environment in the garden. “When you think about a chef part- nering with something as iconic as the Fair- child Garden, it’s a whole new kind of concept. It’s a whole new generation and a whole new era.” Bouchon Bistro. 2101 Galiano St., Coral Ga- bles; 305-990-1360; thomaskeller.com/coral- gables-florida/bouchon-bistro. OLEE FOWLER “IT’S ABOUT MAKING SURE THAT WE CONTINUE THE HISTORY OF LA PALMA BY BRINGING BOUCHON HERE.”
