MaryGold’s Restaurant To Open At Arlo Wynwood

Chef Brad Kilgore & Bar Lab to Helm Floridian Brasserie at Wynwood’s First Hotel
Photo: Official
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MaryGold’s, the new restaurant collaboration by Chef Brad Kilgore and Bar Lab, will open to the public on Friday, November 18 at the Arlo Wynwood hotel in Miami’s creative and cultural district. The restaurant will showcase sophisticated yet approachable cuisine along with a cocktail program that melds imaginative ingredients with meticulous technique.

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“The refined, yet approachable dining experience at MaryGold’s is a direct reflection of the overall guest experience at Arlo Wynwood,” said Jennifer Hiblum, general manager of Arlo Wynwood in a statement. “We have set out to create unforgettable experiences that reflect an elevated interpretation of the neighborhood through design, sound, art, cuisine, cocktails, and music, and MaryGold’s will be the crown jewel of Wynwood’s dining scene.”

“We are thrilled to be opening in Wynwood this month and excited to welcome our first guests,” says Elad Zvi, co-founder/owner of Bar Lab. “Partnering with Chef Brad Kilgore is something we’ve been talking about for a while. We’ve been part of Miami’s restaurant and bar scene for years and always respected each other’s work, style and passion. It’s exciting to see it all come to fruition.”

The menu at MaryGold’s is conceptualized and executed by Kilgore who most recently became Culinary Director of private members-only, The Concours Club with his signature restaurant Verge. Of course, he’s best known for his Miami restaurants Alter, Kaido and Ember.

“It’s great to return to Wynwood after so many years; it has a special place in my heart and things have really come a long way since I opened Alter years ago,” says Kilgore. “MaryGold’s is the kind of restaurant that you can come to over and over and always have a different food experience.”

MaryGold’s features modern American cuisine that pulls from Miami and the melting pot of flavors that make up our country’s culture. Diners can expect fresh, locally-caught seafood, house made pastas and composed plates. The menu is divided into four categories: To Share, Appetizers, Entrées and Entrées for Two. Guests can enjoy shareable small plates including Royal Red Carpaccio – thinly-sliced shrimp served with warm churro, olive oil, sea salt and black lemon and Beignets with jerk oxtail, coconut-gouda and green onion. Caviar served with sweet potato waffle and aged parmesan crème fraiche, is also available. Appetizers run the gamut from Ribiolina Tortellini with escargot, pistachio bourguignon and parsley to seafood plates like Stone Oven Baked Oysters with braised greens Nduja Sabayon, lemon and rye crumbs, and Line Caught Sashimi – fresh locally-caught fish with Naranjo agria, scotch bonnet kosho, mustard seed oil and local radish.

Entrées include Grouper Al Pastor with orange peel, annatto seed, cashews, finger lime and caramelized shallot; and Porcelet which is peach wood smoked and served with candied hazelnuts, mustard greens and preserved peach jus. Those looking for veggie-forward dishes will enjoy the Cabbage Terrine – Savoy cabbage with mushroom, eggplant and seaweed vinaigrette. Entrées for Two include Chicken & The Egg – hay smoked young chicken, soft scrambled egg, whole roasted celeriac and jus, and a Whole Fish with grapefruit-pepper relish, shaved radish and a pea tendril salad.

Desserts include The Baked Florida, a twist on the classic featuring tropical fruit semifreddo, creamsicle yogurt and pineapple rum, flambéed tableside and Carrot Cake Bread Pudding with warm espresso-date caramel and double cream cheese gelato and an array of dessert cocktails.

The cocktail program at MaryGold’s is under the direction of Bar Lab’s Global Beverage Director, Christine Wiseman.

The signature cocktails include selections such as the Caper Berry, MaryGold’s twist on martini service featuring choice of Grey Goose or Beefeater, Martini Ambrato, house made umami brine and a selection of accoutrements and the Tomato & Strawberry with Illegal Mezcal, Cocchi Americano, ambrato, strawberry tomato soda. Shareable sips include the Kumquat & Coconut – coconut fat washed Woodford Reserve, yuzu kumquat demerara, honeysuckle bitters and grapefruit zest, prepared for two. The menu also includes beers, dessert cocktails, and digestivos.

Designed by Meyer Davis and Miami-based MaD Artistic, the 2000 sq ft eatery blends warm and natural woods with greenery, industrial floors, ambient lighting and vibrant pops of color. Upon entering on NW 22nd Street, guests are welcomed by a wrap-around bar with Calacatta marble, ribbed wood panels, and comfortable seating for 20. The dining area seats 65 guests with a combination of intimate booths, spacious banquettes, and central tables, all perched perfectly to watch the action unfold in the open kitchen. Outdoor tables can seat up to 55 and can accommodate an array of private dining options. The plateware was handcrafted by independent ceramists, letting Chef Kilgore’s food take center stage. A wine wall will house a selection of international wines, while Mary G’s – the restaurant’s grab & go counter – will feature freshly-baked pastries, salads, sandwiches and a curated selection of snacks and vintage candy.

MaryGold’s will open to the public on Friday, November 18 at 2217 Northwest Miami Court in the Arlo Wynwood hotel.

Photo: Official

Lisa Hay

Lisa is a staff reporter for What Now Media Group. She covers new restaurant, retail, and real estate openings across all of our markets. A true foodie, this Air Force veteran has lived all over the world — from Aviano, Italy to Nairobi, Kenya — but her favorite spot is NOLA for its rich history, architecture, culture, and of course, its good eats.
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