Glass & Vine Awards

Glass & Vine Restaurant Review:

About the restaurant: If you're not instantly drawn to Glass & Vine due to its attractive setting in the heart of Coconut Grove, contemporary indoor-outdoor design and bustling bar and happy hour scene, chef Giorgio Rapicavoli's hearty and flavorful food will surely do the trick.

Food & Drinks: Enjoy Florida stracciatella atop Zak the Baker bread drizzled with California olive oil underneath the stars. Cauliflower devotees will be particularly surprised with the charred vegetable served with chickpeas, green tahini and dehydrated olives for a pungent finish and balance to the char. Baked crab dip with lemon cream and homemade Old Bay is just as good, as are the PEI mussels whirling in chiles and Florida wheat beer with bits of bacon. Rapicavoli has a knack for cooking scallops, and here they are grilled in brown butter and roasted lemon and crowned with cauliflower and hazelnuts. But he also has a way with eggs; the proof is in the huevos rotos that pay homage to the Spanish classic and are done with heirloom tomato, jamón serrano and a soft egg. Other mains include pork frites with scallion, fried yuca and mojo butter and a 28-oz. bone-in Angus rib-eye with black truffle butter. For dessert, the magic shell is an elevated take on a childhood favorite with vanilla ice cream encapsulated by local Tierra Nueva Chocolate and finished with olive oil, candied bread crumbs and cacao nibs. Wines with labels ranging from California to Argentina, Spain and France, as well as cocktails with a twist, namely a tequila jalapeño Mule, complement the meal. Brunch brings Coquito french toast doused in coconut milk, cinnamon and vanilla-maple. You'll be delighted with the broccoli cheeseburger and its buttered bun, sharp cheddar and roasted broccoli, all tied together with buttermilk ranch.