33 Kitchen (CLOSED)

Chef Sebastian Fernandez is bringing Asian-Peruvian fusion to Coconut Grove (where he and his wife also reside) with an ingredient-forward menu comprising shareable small plates, ceviches and tiraditos. All dishes feature fewer than five ingredients to ensure that diners savor each component rather than “a multitude of sauces,” says Fernandez. The menu will change based on availability of ingredients since the focus is on sourcing only the freshest produce and proteins. Among the standouts are a Peruvian fried rice, a refreshing corvina ceviche and aji de gallina—chicken in a spicy yellow chili sauce topped with a 64-degree cooked egg. Desserts, such as tres leches, are homemade, indulgent and worth saving room for.