Semilla has an open kitchen and a large bar. (Photo by Ray Breslin)
Local hotspot Semilla is offering a new seasonal menu to celebrate 12 years in Miami Beach.
The restaurant's name, the Spanish word for "seed," was chosen by Chef Fredric Joulin to represent his signature cuisine-a simple style of cooking.
At Semilla on Alton Road, the restaurant's name represents the signature cuisine. Translating to "seed" in Spanish, the French bistro's owner and chef said he wanted the name to signify a simple style of cooking. In business since 2013, and co-owned with his wife, Letitia, it's a tribute to Chef Joulin's cooking that has made it a restaurant that sticks around in a town where restaurants come and go.
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Chef Frederic Joulin and Ray Breslin
We arrived and 7:15 pm. and the hostess welcomed us upon arrival. We had opted for outdoor dining, but the heat had us deciding that inside would be more comfortable. Yet with air conditioning as it is in South Florida restaurants, we were hoping it wouldn't be cold inside. The temperature and our seating was delightful.
The restaurant was mostly empty on a Monday night and the staff said that a crowd gathers later – mostly regulars from the neighborhood.
Davia was our friendly server. My guest, Ray, asked for regular water – Miami's finest – I ordered sparkling water.
Mousse with Madagascar chocolate.
Beautifully plated grilled salmon.
The restaurant is attractive, with a contemporary, informal decor, low lighting, and an open kitchen. While seated at a table, you will see most of the kitchen and the restaurant's huge bar.
Black-and-white photographs of movie stars Elizabeth Taylor and Marilyn Monroe hang on the walls.
Foie gras
We were invited to try the restaurant's new updated menu.
We began with a homemade foie gras terrine, mini lobster rolls, which were served on a mini baguette. Also, on the generous platter was a Belgium Endive salad with blue cheese. Sometimes blue cheese can be overpowering but there was just enough here to complement the dish. Truffle ravioli was also part of the opener. The flavor was nicely mild and the ravioli, which sometimes can be overcooked, was perfectly al denti.
Lobster roll
For dinner, I ordered a half roasted organic chicken while my dining guest had grilled salmon.
The chicken was roasted to perfection, moist and delicious. My dining mate's salmon was perfectly cooked, beautifully garnished with tomato and zucchini.
For dessert, we had the chocolate mousse, with 86 percent cocoa from Madagascar, and was one of the finest I've ever had. The French pastries profiteroles were also a treat, with a crisp exterior and an airy interior, served with vanilla ice cream and hot chocolate sauce.
We finished our dinner at 9 p.m., a relaxing and delicious dine-out experience. It was nice to have a causal dinner, enjoy the environment and not feel rushed.
(edited by Michelle F. Solomon)
IF YOU GO:
Semilla French and American Bistro, 1330 Alton Road, Miami Beach.
(305) 674 -6552 or semillamiami.com
