Napa… or Kendall? Dinner at Chef Adrianne’s

Chef Adrianne’s has brought Napa to Miami!

This weekend I finally visited Chef Adrianne’s Vineyard Restaurant and Wine Bar. I’d heard all about this hidden gem wedged into a plaza of West Kendall but what I did not expect was to feel as if Napa Valley was right here in Miami, sans the vines. As you all know, I LOVE NAPA. It’s one of my favorite places. It’s cozy, it’s rustic, it’s romantic. The restaurant conveys all of those things with the wine barrels lining the back wall, dim lighting, and the understated decor bringing the theme together.

Alex’s parents were so excited to introduce us to this restaurant! We all ordered a glass of Chef Adrianne’s secret recipe Pomegranate Sangria while we were looking over the menu. Balancing the perfect amount of sweet and boozy, these drinks will creep up on you so drink responsibly! They’ve dined here quite a few times and while they had their favorites, we all decided to try something new.

We started off the night with two appetizers to share.

Crispy Panko-Crusted French Goat Cheese

With the perfect crunch and crisp on the outside, this gooey fried cheese sits on a pillow of prosciutto. And when I thought it couldn’t get any better, I got a taste of fig which easily made this dish my favorite of the evening… but I haven’t gotten to dessert yet.

Chef’s Special* Veal and Prosciutto Meatballs with Ricotta and 12-hour Marinara Sauce. Sprinkled with Parmesan Cheese

Creamy, savory, and filling this is a great plate to share. You can taste the time that was dedicated to making this appetizer. The ricotta makes the marinara extremely creamy and decadent. The meatballs were impressively tender and I easily cut through them with my fork.

CORVINA

I will say that I was expecting more from my entree after having two amazing appetizers. I ordered the Corvina and I was hoping for more character. Corvina is a light and mild tasting fish. Knowing this, I was expecting a strong nutty flavor coming from the Sicilian pistachio crust and a stronger kick from the truffle butter. In fact, I didn’t taste the truffle at all. With that being said, I still enjoyed my meal very much, it just wasn’t what I expected. The delicate flavor profile of this dish really allows you to appreciate the Corvina for what it really is.

AGED FIVE DIAMOND RESERVE

Savory, tender, delicious. This 12 ounce center cut filet mignon comes from grass fed black angus cattle. It came with a generous portion of mashed sweet potatoes and grilled asparagus.

I loved her signature “A” garnish on every plate! It was a very personalized touch!

…and THIS was what I had been waiting for…

Alex and I had a dessert at the 2015 South Beach Wine and Food Festival that we have not been able to stop craving. We went to the Grand Tasting and proudly sampled nearly everything. However, we had one favorite –  Chef Adrianne’s Nutella Croissant Bread Pudding with White Chocolate. My craving was FINALLY satisfied!!!! Sadly, the little white chocolate pearls that were included in the SOBEWFF version were left out this time… but this dessert is amazing with or without them!!!!

Chef’s Special* Lemon Tart with Mango Sorbet

Do you have any restaurant recommendations that are one of Miami’s best kept secrets? I’d love to know in the comments below!

Katrina