Palat opened unassumingly in the Buena Vista neighborhood just north of the Design District shortly after the new year. It is the most recent addition to the Aldo Lamberti Family of Restaurants, their first venture into Florida, with other restaurants in New Jersey and Pennsylvania. General manager Ilya Karaliou oversees day to day operations.
The atmosphere is relaxed, chic, and contemporary with a warm architectural blending of glass, metal, and wood elements. Soft lighting and a section with pillowed banquettes enhance the look. Balanced ambient music allows comfortable conversation. Outdoor seating adds extra room for serving.
Left to Right: Restaurant exterior, Interior seating, Patio seating.
The Palat menu was created by executive chef Pippo Lamberti and incorporates Mediterranean influences from Italy, France, and Spain. Our server, Salvatore, both charming and descriptive, led us through a gastronomic culinary delight. Wine and beer are available. Richard Sharp is bar manager and guides patrons through the restaurant's extensive list. We chose a bottle of red, a Tuscan blend, that offered full body and peppery notes.
Left to Right: Tuscan blend, Eggplant caponata.
The menu is divided into sections that include charcuterie and cheeses, salads, crostini, bites, pasta, meat and seafood, and veggie sides. For larger parties, two large plate options of prime Delmonico and a half rack of lamb are available.
We started with one of four crostini choices. Eggplant caponata with truffle cheese was served on grilled bread and topped with watercress. The beautiful presentation was surpassed by the flavor. The eggplant was carefully grilled yielding a soft texture with smoky elements. Seasoned with careful precision, the caponata offered a perfect degree of heat to the palate.
Our bites choice was piquillo peppers. Three peppers are served in warmed pottery. Roasted and slightly sweet, the peppers are stuffed with crabmeat and manchego cheese. Rich and tangy notes augment these chilis, which are harvested from northern Spain.
Left to Right: Piquillo peppers, Squid ink pasta.
Of five pasta choices that all looked exceptional, we chose a squid ink pasta with crabmeat and sea urchin. Al dente pasta was savory with a unique sauce and remarkable taste from this pairing of sea life. Dark golden brown breadcrumbs gave an addictive crunch to this preparation for seafood lovers.
Our next course was the grilled branzino. Pan seared and topped with fragrant herbs brought out the succulence of the delicate white flesh. A zucchini sofrito garnished the plate.
Left to Right: Grilled branzino, Panna cotta.
The adventure culminated with a white chocolate panna cotta with a citrus glaze and mixed berries. The supple texture and soft sweetness afforded a divine finish.
Palat brings another sophisticated choice for dining to the Buena Vista landscape.
Palat is located at 4702 NE 2nd Avenue, Miami, FL 33137
Call 786-953-7577
www.palatmiami.com Reservations by phone or Open Table. Takeout available.Hours:
Lunch: Tuesday to Sunday, 11:30 a.m. to 3:30 p.m.
Dinner: Tuesday to Thursday, 5:30 p.m. to 10 p.m.
Friday & Saturday, 5:30 p.m. to 11 p.m.
Sunday, 5:30 p.m. to 10 p.m.Happy Hour: Tuesday to Sunday, 5 p.m. to 7 p.m.
Sunday brunch planned to launch in May
Parking:
Valet parking is available on 48th Street and NE 2nd Avenue
Three spots in front of the restaurant
Additional street parking available
