Stubborn Seed *
- Kira Jabri
- 3 days ago
- 2 min read
Stubborn Seed puts up some seriously beautiful food and it is delicious. We have been a few times when visiting Miami, and you know you are off to a good start when your server says, “Chef recommends using your hands.” So, off we went with the Sugar Cube Melon Jell-O. Of course, Emma won.
Sugar Cube Melon Jello Emma's Aftermath
But this opening bite was also a perfect example of something we say all the time fine dining should never be intimidating. Michelin-starred or otherwise, you are there to enjoy yourself. We challenge you to find a chef who would prefer perfect dining etiquette over a clean plate and a genuinely happy diner. If Chef tells you to use your hands, use your hands.
This visit, we were fortunate enough to be seated right outside the kitchen, which was such a treat. Stubborn Seed is set up beautifully, and from our table we had a front-row seat to the coordination of the kitchen and the team throughout the evening.
What stood out just as much as the food was the service. Thank you, Lesia, for taking such wonderful care of us. The entire team worked together seamlessly. Watching that level of coordination from our seats near the kitchen made us appreciate just how much goes into creating an experience like this.
Shiro Dashi Glazed Corn Panna Cotta Nori & Sake Cured Florida Wahoo Florida Little Honey Oyster
The big win of the evening for us was the Olive Oil Poached Swordfish, Swordfish can be unforgiving. We have seen taleted Chef’s struggle. It can go from beautifully cooked to dry and chalky very quickly. All of our dished were cooked perfectly. The team at Stubborn Seed absolutely nailed it.
And then there was the wine pairing. Every once in a while, though, a wine comes along that earns its own family nickname. We would like to introduce what will forevermore be known in our house as “vegetable wine.”
The wine was a Nikolaihof Grüner Veltliner, Wachau 2021, and there was something distinctly vegetal about it that we could not stop talking about. Wine tasting can sometimes become overly serious, with everyone searching for exactly the right descriptor. When Lesia stated there were vegetable notes she was correct. Another we will be adding to our collection.
Charred Poblano Agnolotti with Australian Winter Truffle Lime Jalapeno Gusher Koji Marinated Lamb Loin Citrus Pavlova Stubborn Seed
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