Mayfair Kitchen’s open, airy and kitschy

It was so nice to be back in Coconut Grove, what was once my weekend hangout in my high school and college days. It was exciting to be in the iconic Mayfair Hotel & Spa to dine at their new Mayfair Kitchen.

Bright and airy interior of Mayfair Kitchen (Facebook)

Tanqueray and tonic

The bright, airy and casual eatery is simple and elegant and behind the bar look for something a little kitschy (there’s a small Martian doll yes, Marvin the Martian from the infamous Bugs Bunny episode). And from that bar they’re mixing delicious cocktails. My Tanqueray and Tonic with a twist was a winner. It was so good I even ordered a second one.

As we looked over the menu it was immediately obvious that Chef Ted Mendez and Sous Chef Miguel Casanova are passionate about their creations.

Scallop appetizer

The perfectly seared scallops simply prepared with lemon, black pepper and spaetzle started dinner off right. They were tender and succulent.

Quinoa appetizer

The rustic and flavorful quinoa starter featured stewed kale, crunchy cracked almonds and chewy, sweet figs and apricots. Vegetarian perfection.

Corn cup with tortillas

And paying homage to Mexican street food, the corn cup appetizer is a unique creamy corn with chili salt, lime and cotija cheese and chili dusted tortilla chips.

I loved the entree portions which were satisfying and not overwhelming. Kudos to Mendez for his keen eye and serving up the right amount.

Grilled swordfish

Half chicken al carbon

I opted for the grilled swordfish served with patty pan zucchini and spaetzle and my husband chose the half chicken al carbon topped with a quail egg and crispy onions in a thyme au jus with a side of smoky sweet potato hash.

Bread pudding

And although we didn’t order dessert, the Chef insisted on bringing us a half portion of their dreamy bread pudding with homemade whipped topping on the side. Not a bad way to end the meal.

Mayfair Kitchen at Mayfair Hotel & Spa, 3000 Florida Ave., Coconut Grove, (305) 441-0000


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