You’ve probably already heard of Chef Ryan and his food because he’s been incredibly hard at work making a name for himself and living up to that fresh tattoo he’s boasting on his right arm that reads “Gastronomy Redefined.” (Yeah, guys, he’s serious.)
I had the honor of sitting in a menu preview of his latest concoctions and have to admit that even after several visits (Tony and I have basically become groupies), the flavors in these dishes are still ready to surprise you with unexpected pairings (Twix and bacon powdered sugar? How on Earth? And thank you!). So below, enjoy a look at his latest creations and then make a beeline for his first anniversary, coming up on September 2nd where your first draft beer is on the house. Cheers, Chef, and thank you for the awesome cuisine.
Above: “Snow Crab” Egg Rolls, Header: “Sac ‘O Balls” Chorizo Croquettes
Above: “Maduros y Queso Frito” topped with Candied Bacon
Above: “Spicy Tuna Poke” Diced raw tuna, green onions, sesame seeds, soy sauce, sriracha, miso, and mango avocado salsa.
Above: “Fresh Mozzarella Salad” with heirloom tomatoes, cucumber, avocado, sesame, and balsamic vinaigrette.
Above: “Smoked Salmon Gyration” swiss, cream cheese, frizzled onion, green onion, poppy seed, sesame seed, ikura, spicy lime aioli, potato bread, truffle oil and truffle salt.
Above: “50/50 Sliders” A petite version of Miami’s best burger with chorizo, prime beef, queso frito, maduros, a fried quail egg, and lime aioli. (Be sure to get the matchstick truffle fries on the side.)
Above: Dessert changes daily but I’ve yet to be disappointed. Try anything and order two spoons.
Keep up with Chef Ryan and 180 @ The DRB on Facebook.