Feast fit for a king at InterContinental Miami’s Toro Toro

It’s so fun to discover hidden spots just about anywhere, but especially in an iconic Downtown Miami hotel and in the basement. That’s where we dined for a Miami Spice preview dinner at InterContinental Miami’s Toro Toro Restaurant.

Before dinner commenced, we were told where we were sitting is the only chef’s table in Downtown Miami that’s next to the kitchen. The set up is fantastic with all the elegance you’d expect from a table that seats 14 with a flat screen television that shows every move the chefs and kitchen staff make while preparing your meal. And what a meal it was.

Lomo saltado empanada

Lomo saltado (the Peruvian staple) empanadas and the crispy chicharron de camarones inside lettuce cups were presented on a wooden board lined with newspaper, a rustic and charming way to plate. The soy sauce, avocado sauce and mozzarella elevated the lomo saltado while an aji amarillo (with a bit of a kick) avocado and rocoto mint salsa added brightness and freshness to the shrimp.

Baby beet salad

Chicharron de camarones

Lomo saltado empanada

A bright baby beet salad with pistachio crumble, blood orange, burrata cheese and aji amarillo vinaigrette and artic char crudo with smoked cream fraiche, avocado dressing, salty trout caviar and marble potato chips were the perfect lead in to rich charcoal pork belly with smoked chipotle aioli, baby arugula and heirloom tomatoes.

Skirt steak

Grilled chicken

Those small plates were great tastes to move into the entrees presented. First came the red snapper with sweet chili salsa, fingerling potatoes, frisee and a creamy celery root puree. A juicy grilled chicken with corn guajillo gremolata, corn silk and rich chicken jus was a very creative and delectable second entree and we finished off with a prime grade skirt steak topped with salsa verde and plums. Yet another unique combination that showcased the chef’s love of inventive preparation.

Cortadito cheesecake

Coconut flan

The sweet end to our meal was just as satisfying with a trio of choices. They included a cortadito cheesecake with an amaretto cookie crumble, a homemade coconut flan with coconut flakes and the showstopper, the La Bomba for Two. It’s food doubling as art with a chocolate sphere with fresh berries, dulce de leche and strawberry ice cream along with mousse, almond cookie crumbs and vanilla and berry sauce. The presentation includes breaking the chocolate sphere which is truly a fun experience.

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