Miami Spice Month Review & Contest: Ad Lib

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REVIEW

Located just a few steps off Miracle Mile, on Ponce de Leon Boulevard, Ad Lib is a new flavor for Coral Gables.

It opened in February of this year and has quickly gained a fan base that frequents this establishment that features a “Modern American” cuisine.

For those who visited its predecessor at this location, Swine, Ad Lib offers a refreshing new look, full of natural light and bright colors that help set a very welcoming atmosphere.

If you are taking a stroll down Ponce de Leon, you may think it is a small restaurant, but as you walk inside, you are greeted by the Tony Larson designed staircase that takes you to a large second floor with numerous tables and a lounge with a full bar in the rear.

The restaurant also proudly displays the works by abstract artists Betsy Eby and Austin Kerr.

THE MENU

Ad Lib’s menu has been created by Chef Joe Mizzoni. Mizzoni is “a graduate of the prestigious Culinary Institute of American in Hyde Park, New York.” He has experience in numerous well known restaurants and resorts, such as L’Orangerie and Patina in Los Angeles; the Greenbrier Resort in White Sulphur Springs, West Virginia; 3030 Ocean in Ft. Lauderdale; Matador Room by Jean-Georges; and Stubborn Seed by Jeremy Ford.

Ad Lib’s Miami Spice Menu brings out that Modern American kitchen with starters like Cauliflower Soup and Summer Squash Salad; entrées like Seared King Salmon and Slow Braised Chicken Enchiladas; and Desserts like Grilled Lemon Pound Cake and Chocolate Glazed Profiteroles.

I started off with the Cauliflower Soup. The server brought the bowl with the toasted pinenuts and cauliflower, and poured in the soup broth with the watercress salsa verde. The taste was exquisite and demonstrated a perfect blend of flavors.

The server then brought me the Seared King Salmon. The salmon was placed on a roasted poblano pistachio pesto and served with heirloom tomato and black truffle frisée. The taste was as great as the presentation.

For dessert, I had the Chocolate Glazed Profiteroles with Turkish coffee pastry cream and toasted hazelnuts. The plate came with five profiteroles which made for a very filling end to the meal.