Stubborn Seed Revisited*
- Kira Jabri
- Nov 2, 2025
- 2 min read
Our first visit to Stubborn Seed left a lasting impression. So much so, that when our travels brought us back to Miami, we made it a priority to return. Our first experience set a remarkably high bar and we returned curious to see how the experience would evolve with the season.
Chef Jeremy Ford and his team have once again curated a extraordinary tasting menu. The autumn tasting menu was clearly refreshed to reflect the season’s best, while remaining rooted in the restaurant’s signature creativity and precision. What makes this experience extra fun is that many of the herbs, greens, and garnishes come straight from Chef Jeremy’s farm bringing new meaning to “farm to table”.
Among the highlights were two dishes we were thrilled to see return: the Hudson Valley Foie Gras Torchon and the Wagyu Beef Tartare. The foie gras, which was previously served with a spring-inspired strawberry Fresno jam, this time was prepared with kyoho grape. For anyone who says they don’t care for foie gras will change their mind after Stubborn Seeds preparation. Think a luxurious PB&J.
New additions to the menu proved just as compelling. The Binchotan-kissed Florida oyster and the sourdough-crusted Alaskan halibut was perfectly executed.
Stubborn Seed continues to command attention on Miami’s culinary landscape, not only with its consistently awarded Michelin star since 2022, but with its more recent distinction: a Michelin Green Star. This honor recognizes the restaurant’s sustainability leadership and commitment to conscious sourcing. For a restaurant that places such a high value on innovation and technique, it’s remarkable to see those same values extend beyond the kitchen.
The only part of the evening that felt less seamless was the pacing of the service. While the team remained gracious and well-informed, the meal stretched longer than expected a challenge at the end of a long day. At this level, we understand that hospitality is hard work demanding, fast-paced, and deeply human. Even the most polished teams have off-nights, and sometimes all it takes is a single variable staffing, timing, or an unusually demanding table for the flow of service to fall slightly out of sync. In fairness, the restaurant was navigating a large private party that evening, and the warmth of the staff never wavered.
Stubborn Seed remains one of the most compelling restaurants in Miami not just for its technical precision or bold flavors, but for its ability to evolve. We’ll absolutely be back when in Miami.
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