"I could not be more excited about Tuyo," said Chef Van Aken. "We are a forward-thinking institution, and this restaurant will reflect that philosophy and keep Miami’s food scene in the international spotlight." The restaurant menu includes a la carte offerings as well as prix fixe tasting menus, with a sommelier selection option.
The November Voyager's Menu includes Atlantic fish ceviche, seared sea scallops, a potato torta, roasted venison with creamy polenta and winter vegetable confit, and a dessert of chocolate buenelos. The dinner costs $95 with a $60 wine flight option.
The eight-story Institute at the College’s Wolfson Campus has a general kitchen and baking labs, a food and beverage theater with global connectivity capabilities, a first-floor café and bakery, and now, on the top floor, Tuyo. Tuyo is open Wednesday through Saturday, 6 p.m.–10:30 p.m. and can be booked for private events. For more information visit TuyoMiami.com.
Deidre Woollard has been writing both fiction and nonfiction for years. She has a Master of Fine Arts from Spalding University and her short fiction has been published in literary magazines and anthologies. She served as the lead editor on Luxist.com for six years writing about real estate, auctions, jewelry and luxury goods....(Read More)