by Chef Juan Lopez and Jason Byrne
At Wynwood Kitchen and Bar our philosophy is to manipulate ingredients as little as possible. For Chef’s Choice, we’re sticking to our concept of small plates, mixing global cuisines, and letting the chickpea shine.
Chickpeas and Cantimpalo chorizo sauteed in garlic, paprika, olive oil and a splash of white wine, finished with crispy chickpeas and crispy parsley.
Pan-seared mahi mahi served over chickpea-fried rice with edamame, carrots, scallions, bell peppers, and Spanish onion. Served with a brown sugar-soy glaze, orange segments, and crispy bok choy.
Chickpea pound cake smothered in three milks, topped with merengue and micro-mint leaves.
*Tax & gratuity not included