The Who: Owner Michael Sullivan and executive chef Tomas Prado (formerly of My Ceviche and The Bazaar) closed the crowd-pleasing OTC and are aiming for a more refined experienced with this ambitious new incarnation, Golden Fig. Inspired by Florida’s agricultural heritage, the restaurant is named after the state’s native Golden Fig tree.
The Space: There’s a cozier feel now, with lots of warm lighting, a sitting area with a coffee table arrayed with issues of foodie mag Lucky Peach, and a floor-to-ceiling grass wall. The outdoor patio is outfitted with hanging plants and twinkling lights.
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The Dishes: Regional-inspired cooking. The menu is fairly traditional with a rotating lineup of snacks, charcuterie and mains. Prices are moderate: $10-$15 for starters, $15-$25 for entrees.
Chickpea chips and za’atar eggplant dip start things off, gratis. Meat-and-cheese boards include a housemade largo from Pasture Prime pork in Florida and duck prosciutto with fowl from Hudson Valley, New York. The foie gras parfait is mousse-like foie layered with spiced mango compote and served with toast from Zak the Baker, while the Maine mussels are steamed in Florida Cracker beer with orange, cilantro and pickled fresno.
Mains are generously portioned and can easily be shared. Black grouper brochette brings fish skewers over saffron couscous with seasonal vegetables and caper chimichurri. Crispy buttermilk fried chicken from Joyce Farms in North Carolina revives an OTC favorite and is served over grilled collard greens with bacon, pickled okra and hot sauce. Market vegetables like Florida oyster mushrooms and stuffed-and-fried Homestead calabaza blossoms keep the local-fresh theme going.
Desserts are old-school but still creative with a sundae made with chocolate stout, cinnamon and malted milk ice creams, and a Key lime jar made with graham cracker crumble and meringue. The
Bottom Line: You might be missing OTC, but this new farm-inspired spot from the same owner still stocks those craft beers, a burger and fried chicken.