Photo courtesy of Narbona | TASTE TEST | ▼ Café ▼ COCONUT GROVE NARBONA BRINGS FARM-TO-TABLE CUISINE TO COCOWALK Cafe Narbona’s pasta is house-made. “We tell our team that nothing is behind the scenes — we showcase everything, from where we cultivate the product to how we produce it,” says Canton. “Customers can see this through our open kitchen.” The Coconut Grove opening comes after Narbona Restaurant & Farm Market has opened on the ground level of CocoWalk, the open-air shopping and dining center in Coco- nut Grove. The restaurant was founded in Uruguay in 1909 and is known internationally for its cui- sine that uses organic ingredients grown from its own farms. Jerónimo Canton, the owner of Narbona, explains the restaurant’s mission to New Times: “Our goal is for our customers to in- dulge in the Narbona experience. Focused on the farm-to-table concept, it is most impor- tant for us to showcase the ingredients used in our dishes. We want customers to be able to pick up our homemade products and rec- reate their favorite dishes at home.” The 200-seat space offers indoor and out- door dining areas. The restaurant serves breakfast, lunch, and dinner with an exten- sive menu that includes homemade pasta, brick oven baked Uruguayan pizzas, a 22-ounce cowboy steak, and an organic half chicken. The space also offers a private room for events and groups who want an intimate dining experience. Though Canton thinks the entire menu at Narbona is worth a try, he recommends the homemade gnocchi and the entraña — a 12-ounce prime skirt steak with baked sweet potato and chimichurri. Narbona also produces its own dulce de leche and gelatos, which Can- ton highly suggests when visiting the market. In addition to the restaurant, Narbona of- fers a butcher shop, bakery, and curated spe- cialty market with a wide selection of products from its farms in South America, in- cluding the brand’s wines, cheeses, yogurts, olive oil, and pasta. The market hosts a variety of tastings for guests to indulge in sampling different wines, coffees, and specialty cheeses. Part of the restaurant’s concept is its transpar- ency on the quality of its own products. the success of Narbona’s first Miami-area lo- cation in Key Biscayne. Since its reopening in January 2021 after a major facelift, CocoWalk has become a hotspot in the neighborhood, attracting the Key Club, Planta Queen, Mister O1 Extraordinary Pizza, and Sushi Garage as culinary tenants. “CocoWalk is the perfect home for our “WE SHOWCASE EVERYTHING, FROM WHERE WE CULTIVATE THE PRODUCT TO HOW WE PRODUCE IT.” restaurant,” says Canton. “The Grove is fo- cused on community; therefore, the vibe of the area aligns with the experience we wanted to create for this restaurant. We like to take our time creating a dish as well as savoring it, and we thought the people who live in and frequent Coco- nut Grove and Co- coWalk would understand that and appreciate it.” With the success of its locations in South Florida, Narbona expects to open more out- posts in Wynwood and Boca Raton, exposing the neighborhoods to the elevated but family- owned restaurant and its unique concept. Narbona Restaurant and Farm Market. 3015 Grand Ave., Coconut Grove; 305-340-3242; co- conutgrove.narbona.com. Daily 9 a.m. to 11 p.m. RACHEL COSTA ▼ DESIGN DISTRICT ANTONIO BACHOUR WILL OPEN TABLÉ IN NOVEMBER Antonio Bachour, the chef known for his gorgeous pastries, will open a new restaurant in the Design District in the coming weeks. Tablé, an indoor/outdoor brasserie, will offer lunch, dinner, and weekend brunch in a space that once housed Michelle Bernstein’s Crumb on Parchment. The restaurant will also have a grab-and-go counter for coffee and pastries, along with a market where 43 43 miaminewtimes.com | browardpalmbeach.com | CONTENTS | LETTERS | NEWS | NIGHT+DAY | CULTURE | CAFE | MUSIC | NEW TIMES OCTOBER 6-12, 2022 miaminewtimes.com | CONTENTS | LETTERS | RIPTIDE | METRO | NIGHT+DAY | STAGE | ART | FILM | CAFE | MUSIC | MIAMI NEW TIMES MONTH XX–MONTH XX, 2008
