by Myrna Katz Frommer and Harvey Frommer
A balmy weekday night in Miami Beach. We enter Klima through heavy wooden doors that lead into an orange-and-red-dappled lounge. It is like entering another world, a stunning 70-seat spacious and breezy 5,200-square-foot facility named for Miami's balmy climate.
The ceiling of the front of the restaurant features thinned slates of beige-colored wood. The cozy lounge area beckons with built in sofas, commodious chairs and a feeling of relaxation.
But we only tarry for some moments. We are there for dinner, the food we have heard so much about and have looked forward to experiencing.
We step onto the varnished floor of the main dining area; we are swiftly escorted to our table by a friendly hostess. We learn that our table like a select few others features black or brown premium tinted marble, imported from Barcelona, one of our favorite cities, whose food we are very fond of. There are colorful rugs that contribute to the warm and welcoming feeling of Klima.
We sneak a glance at the outdoor sub-tropical pergola. Marble dining tables and cane ceiling sections come into our view as well as the starry Miami night. We are seated now. A seriously informed and delightful waitress who is originally from Cuba explains the niceties of the menu, the role of the founders, Pablo Fernández-Valdés and Yago Giner.
We are about to experience a cuisine she tells us whose origin stems from contemporary gastronomy from Barcelona inspired by the techniques and flavors from Catalonia and the western Mediterranean coastal region.
We have been to many restaurants world-wide over the decades, but this evening spent at Klima will prove to be one of our most satisfying. From the Kumamoto oyster, ceviche sauce/ponzu sauce & salmon roe to the KLIMA tuna crudo, crispy tortilla, chipotle, leeks and lime through the penne pomodoro (fresh tomatoes, basil, pecorino cheese) to the local red snapper, roasted fingerling potatoes, asparagus, orange reduction and the scrumptious deserts - - all was superb plus.
Eclectic, fresh, carefully prepared, unusual, pleasing to the palate. It was a “wow!” experience all the way around.
Some menu highlights
Tapas & Raw Bar
Kumamoto Oyster, Ceviche Sauce/Ponzu Sauce & Salmon Roe - 4 each
"Josper" Spanish Octopus, Chickpeas Puree, Lemon, smoked red pepper dust - 16
Slow-Cooked Egg, Potato Parmentier & Iberian Ham - 16
KLIMA Tuna Crudo, Crispy Tortilla, Chipotle, Leeks & Lime - 16
Sous Vide Egg, Potato Parmentier & 5 Jotas Iberian Ham - 16
Hamachi Tiradito, Avocado, Jalapeños, Salmon Roe & Togarashi - 16
Wild Salmon Tartar, Avocado, Salmon Roe and Crispy Wonton - 18
Prime Steak Tartar, Spicy Josper Vegetables Puree and Aioli - 20
5 Jotas Iberian Ham Pata Negra, Toasted Bread, Freash Tomatoes, Extra Virgin Olive Oil - 22 / 40
Salads
Maine Lobster Salad and Lime Vinaigrette - M.P.
Burratta and Cherry Tomatoes with Balsamic Vinegar - 18
Fennel Carpaccio, Local Burratta, Kalamata, Oved Dried Tomatoes & Citrus vinaigrette- 15
Local Burrata, Cherry tomatoes, Balsamic Reduction - 14
KLIMA Caesar Salad, "Josper" Amish Chicken Breast - 17
Crudite Salad , Baby Lettuce, “Moscatel” Vinaigrette - 12
Pasta
Veal Cheek Cannelloni, Porto & Parmigiano Reggiano - 24
Idiazabal Cheese Ravioli, Truffle Cream - 24
Penne “Pomodoro”, Fresh Tomatoes, Basil, Pecorino Cheese - 18
Rigatoni Porcini, Parmesan Cream and Asparagus - 22
Fish
Chilean Sea Bass, Spinach Miso, Radish Salad - 38
Local Red Snapper, Roasted Fingerling Potatoes, Asparagus, Orange Reduction - 30
Seared Sea Bream, Asparagus, Baby Zucchini, Lemon and Caper Sauce - 28
Josper Oven Meats
Iberian Pork Ribs, Napa Cabbage, Apple, Pimenton Honey Glaze - 48
Prime Rib Eye (14 oz.) - 48
Prime New York Strip (12 oz.), “Piquillo” Peppers- 38
Prime Beef Burger, Brioche, Cheddar Cheese, Tomato, Lettuce, Grilled Onions, Fries - 19
Desserts
Passion fruits, coco and mint slush - 12
White Chocolate Brownie, Yogurt, macadamia and Raspberry Ice cream - 14
Disaronno soaked Almond Sponge Cake, Chocolate cream & Chocolate ice-cream - 14
Classic Cocktails
Moscow Mule - Vodka, Lime juice, Ginger beer - 12
Mint Julep - Bourbon Wiskey, Fresh Mint - 12
House Old Fashioned - Boubon Wiskey, Angostura Bitters - 12
Margarita - Tequila Blanco, Cointreau, Lime juice - 12
KLIMA Pic's
Bloody Hell - Vodka, Homemade San Marzano Mix, Clams Juice - 12
Mojito illegal - White Rum, Mint Syrup, Lime Juice - 12
Latitude 41 - Gin, Fresh cucumber & Lime juice - 12
KLIMA Restaurant and Bar 210 23rd Street, Miami Beach, FL www.klimamiami.com 786.453.2779 Reservations@klimamiami.com. Sunday to Thursday, 7pm to 12:00am; Friday & Saturday 7pm to 1:00am
photo: dpa
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