804 Ponce de Leon Blvd. Coral Gables, FL 33134 • (305) 448-6524 • eatinghousemiami.com
After seeing this chef, Giorgio Rapicavoli, kick some serious assticosha on Chopped, I have been wanting to go to one of his restaurants so bad I could taste it. And now, I am happy to say that I finally got the chance to actually taste it.
Inside, the space is very casual and cozy, and by cozy I mean small, so it fills up fast. But the lunch crowd is much more manageable making it ideal for walk-ins, so if you can’t seem to squeeze in for dinner, do the day.
What isn’t small here are the portion sizes. Everything serves four. Not by description, but by reality in no uncertain terms. Which I found rather odd for such a tiny place to be serving up such massive mounds of grub.
Of said grub, we kicked things off with a plantain and pork belly soup, served with grilled challah. Now, I ain’t no challah back girl, but let me just say that this soup was so ridiculous, that I would gladly head back for another bowl, even if that required airfare. Two of my favorite things on earth in one bowl?! Are you kidding?! This is an Ultimate among Ultimates!
But to sustain such great heights would’ve been nearly impossible, and so it was. Sadly. Trickling down the steps to heaven you will find a very good side of Brussels sprouts, but even as delicious as they are, I have to say I’m starting to get BS fatigue, because they’re now on every friggin’ menu these days and after having just had better at both Estadio in DC and Bruno’s Pizza in NYC, I’d have to give this the slightest of yawns.
Also falling in the good-but-not-great column would be the pork belly sliders. Especially after that brilliant use of pork belly in the soup, the bar was so incredibly sky high that there was virtually no winning. Also, they only serve two sliders amidst a mountain of mediocre waffle fries which has me scratching my head as to the lack of judgment with a presentation that you’d come to expect from an Applebee’s, not a chef du cuisine.
And then there was the ceviche. Served in a lime and coconut milk marinade with sliced avocado, corn nuts and grapes. Perhaps the most interesting of the also-rans, but again, the sum just wasn’t as impressive as the uniqueness of its parts.
And finally, for dessert, we chickened out of the much touted “Flower Pot.” Apparently it’s like a layered parfait topped with crumbled chocolate to look like dirt, piled into a flower pot and topped with a sprig of mint (pictured). Instead, we opted in favor of the only slightly smaller dessert, the apple bread pudding. It was probably the best thing since the soup, and if you’re a bread pudding fan like me, than you’ll be happy. That said, I do kinda wish we had gone with the Flower Pot for novelty sake. Oh well, that’s what next time is for.