Inspired Seafood and Sandwiches Are on the Menu

International influences mark the menus at Seek + Find, Chug’s by Michael Beltran, and M House

Seek + Find

There’s a new kid in town—or at least, at the Coral Gables dining and nightlife destination Seek + Find. Miguel Gomez Fernandez is now the restaurant’s executive chef and has launched a new menu introducing brunch choices for locals seeking an extraordinary al fresco meal of global favorites. Raised in Iquitos, Peru, Fernandez, who has honed his craft at San Francisco’s La Mar Cebichería Peruana and Miami’s Pisco y Nazca, brings Seek + Find’s menu chef-inspired brunch favorites such as the Tropical Benedict, a combination of rocoto hollandaise, pineapple pico de gallo, poached eggs, pork chicharron and sweet plantain-based cake; Churrasco al Caballo, served with fried kale, eggs and spicy mashed potatoes; and Fresh Crepes filled with dragon fruit, mango, orange liqueur, strawberry coulis, chocolate dulce de leche syrup and vanilla ice cream. Of course, fans of a boozy brunch will appreciate the Bottomless Mimosas or Sangria for just $18 per person. (Prices for the à la carte brunch menu range from $10 to $28.) Highlights from the newly reimagined dinner menu include Ceviche with leche de tigre, avocado, sweet potatoes and crispy quinoa; Grilled Octopus over mashed potato, panca sauce and cherry tomato chalaquita, and casual options such as a Tropical Burger made with pork, lamb, grilled pineapple, tropical aioli and shoestring sweet potato. Seek and you shall find, indeed.

2530 Ponce de Leon Blvd., Coral Gables, 305.902.6220;

Chug’s by Michael Beltran

Renowned for his flavorful, soulful cooking at the Coconut Grove eatery Ariete, Chef Michael Beltran expands his presence in the Grove with the opening of Chug’s, a one-of-a-kind Cuban pop-up diner in the former The Bookstore and Kitchen space. Newly opened last month, the restaurant is Beltran’s take on a traditional diner, serving up inventive Cuban-inspired breakfast, lunch, dinner and treats, from a quick pick-me-up in the form of a perfect cafecito to a carry-out sandwich or a casual dinner. Beyond Beltran’s fare, Chug’s—that’s the chef’s nickname, by the way—also serves as the official home to Pastelito Papi, Chef Giovanni Fesser’s popular alter ego and the mastermind behind some of Miami’s most sinfully delicious pastelitos. Breakfast items offered all day include Abuela’s Breakfast, white rice, fried egg, black beans and maduros; a Breakfast Sandwich piled with Taylor ham, fried egg and papitas served on Cuban bread; and a Cast Iron Pancake that’s available on a first come first serve basis. And of course, no menu crafted by Beltran would be complete without his signature Cuban fritas. Go for the Classic—chorizo, papitas and ketchup on fresh potato bread—or the Pop’s, stepped up with blue cheese and caramelized onion, among many others. The Sweets & Baked Goods portion of the menu contains off-the-chain offerings like Buffalo Chicken, Frita, PB&J and Redland Guava pastelitos. “Now people don’t’ have to wait for Sundays at Ariete to get a fix of Pastelito Papi,” notes Beltran. “But supplies will be limited on a day-to-day basis, so get them while you can.”

3444 Main Hwy., Coconut Grove

M House

Nestled in the heart of downtown Coral Gables, M House is segueing into spring with some sweet changes. Executive Chef Abraham Silva has also changed the coastally influenced dining destination’s offerings with a slate of new dishes available for both lunch and dinner, all focused on the fresh flavors of Italy, Spain, Portugal and Greece with locally sourced and seasonal dishes as the stars. “What better time to add new dishes to our menu than Spring, the time of year that signifies renewal,” notes Chef Silva. “We’re keeping the most popular selections from our opening menu and adding new flavors based on seasonal ingredients as well as some lighter bites for those seeking a more casual dining experience.” His new Executive Lunch, a $27 three-course prix-fixe menu offered Monday through Friday, includes robust entrées such as Tagliolini Puttanesca, Grilled Picanha, Grilled Chicken and Faroe Salmon plus an appetizer and dessert. The à la carte lunch menu has also been revamped and now features several new selections including the M House Burger with blue cheese sauce, braised onion bacon jam, lettuce and tomato; Fried Chicken Sandwich with confit tomato, Dijon mustard and provolone; and The Fish Sandwich with housemade labneh aioli, arugula, pickled onions, pepper aioli and tomato. New additions to the dinner menu that are sure to be crowd pleasers include Chef’s Crudo, a sharing plate with seasonal fresh fish prepared daily; Tuna Steak seared with pesto farro, arugula and aged balsamic; Pear Ravioli topped with gorgonzola sauce and shaved truffle; and Grilled Churrasco served with a side of truffle parmesan potato chips made in-house.

Silva also oversees M House’s desserts, the star of which is arguably his Chocolate Tree, a beautifully crafted sponge cake infused with Grand Marnier and Valrhona chocolate. Spring has sprung at M House, and it’s absolutely delicious.

2524 S. Le Jeune Rd., Miami, 786.369.5155;

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