“By combining fine dining with fun dining, Barton G. The RestaurantÂ makes each meal an experience, fulfilling the senses with enticing fragrances, extraordinary food and over-the-top presentations.”Â The â€˜culinary masteryâ€™ introduces 18Â new imaginative menu itemsÂ centered on locally sourced ingredients combined with culinary innovation. This biggest menu overhaul since Barton G. opened on South Beach in 2002, was rolled out by new Executive Chef, Raul A. Del Pozo, who joined Senior Executive Corporate Chef, Jeffrey O’Neill, just few months ago.
There are three new fun appetizers: Holy Smokes Popcorn $19,Â Champagne Oysters & Caviar $35, andÂ The Devilâ€™s Egg $24.
New entrees include:Â Bartonâ€™s Garden $29,Â Pig Out Pasta $30,Â Polynesian Fish Fry $39,Â Polynesian Fish Fry $39,Â Polynesian Fish Fry $39,Â Country Fried Chicken $31, andÂ Long Legged Short Rib $45.
The salads and char grilled menu sections also expanded.Â All of Barton G. beef is CAB PRIME or greater, raised naturally by small family farms, committed to the strictest sustainable, humane, chemical free practices:
38oz. Tomahawk Rib Eye for 2, Carved Niman Ranch $150
16oz. Long Bone Pork Chop, Center Cut Niman Ranch $37
14oz. Cowgirl Ribeye, Bone In $49
14oz. Veal Porterhouse, Formula Fed $39
14oz. NY Strip, Center Cut $37
10oz. Filet Mignon, Barrel Cut $48
Designed to dazzle and amaze in true Barton G. fashion are also two new desserts: Brain Freeze $34, andÂ Lolli Pot Garden $32.
Showcasing famously over-the-top culinary theatrics Barton G. brand continues to redefine the art of culinary innovation, and hospitality experience. When the bill arrives in a sleeve entitled “The Damage”, it’s no surprise that will be a little pricey, however, the experience alone is worth every dime. To read complete Barton G.Â menuÂ click here. For reservations call 305-672-8881 or click here. Â #â€ŽBartonGâ€¬ #TheArtOfBeingSocial @Barton_G