Essensia embraces a farm-to-table philosophy and offers a seasonal selection of global wholesome cuisine in an unforgettable tropical setting.
Chef Julie Frans of Essensia moved to Miami from California 2 ½ years ago. She said, “It’s so exciting to be in Miami, more so since I’ve been totally involved in bringing farm-to-table menu items to the restaurant. We take great pride in being a conscientious restaurant and we even have a garden on the property that offers organic herbs for our salads. Our exclusive wine list is committed to being sustainable, organic or biodynamic.”
Guests and clients are invited to experience Chef Julie’s organic garden located on the hotel’s premises, during the Wednesday tours. (Be sure to check her schedule first at: thepalmshotel.com.) Once outdoors, she encourages guests and clients to pick and taste the tomatoes and herbs and enjoy the genuine focus on the purity of the garden produce. “It gets pretty hot here in the summer” she explained, “and we’re so close to the ocean that we sometimes get unusual salty results with some of our plants. Or certain crops bloom in the spring when they should be blooming in the autumn, but it’s a learning experience.”
The Lounge also features an innovative, artisanal and sustainable drinks menu, including the hotels’ signature “Garden to Glass Cocktails.” The drinks are concocted with fresh fruit and herbs grown on-site. Cheers.
TO GO: Essensia at The Palms Hotel & Spa, 3025 Collins Ave. Miami Beach. Details: 305.534.0505.