New Offerings at TUR Kitchen
Located in Coral Gables, TUR Kitchen is a contemporary, ingredient-forward concept that celebrates the food, drink, and culture of the Mediterranean basin. Ushering in Miami’s summer bounty, today TUR Kitchen announces the launch of a refreshed menu that complements the season.
This is the most significant menu change to date for the young restaurant that is currently led by Executive Chef Christian Chirino. Spanning beyond just the kitchen, the new menu also includes a special spritz cocktail menu, Miami Spice Lunch offerings and an expanded happy hour menu.
The Dinner menu will see the most significant change with six new mains as well as a new salad and share plates. A Wagyu Tartare has seen itself to the menu as well as a Piquillo Spread and a traditional cold Vichyssoise soup.
New entrée additions range in complexity from the lighter Tuna Za’atar; Sea Bream with garbanzo, preserved lemon, fennel, leeks and piquillo, and Chicken Moruno with an airy vanilla-infused celery root purée; to a progressively heavier Braised Goat, Short Rib Steak and a veg-forward Organic Mushrooms dish. Signature Lamb Chops celebrate stone-fruit season and are now prepared with Chermoula and accompanied by halved and grilled apricots topped with mint and yogurt.
The Lunch menu borrows several dinner additions, but infuses a coastal vibe of lighter choices like the Anchovies & Chickpeas, a frisée salad with blood orange, preserved lemon and pomegranate as well as a Tuna main dish and a Niçoise Tartine on sourdough toast.
TUR Kitchen is also participating in the city’s summer-long Miami Spice, which will launch August 1 and goes through the end of September. Monday through Friday guests can enjoy a three-course lunch tasting menu for $28 per person.
It’s always been a family affair on Sundays, with a day-long menu that highlights brunch-friendly items (from 12 to 5 p.m.), a Whole Fish Experience (12 to 9 p.m.) and now, a new Spritz menu. Savory poached egg Shakshouka; Steak & Eggs; and Avocado Tartine are on the menu along with a with fresh market selection of Branzino, Turbot or Sea Bream whole fish (while available).
The new addition of the Spritz menu has four Spritz cocktails ($15 each). A Fennel Elderflower is mixed with Fennel Pollen and St. Germain, a Ginger Spritz features the French aperitif, Lillet® and ginger beer along with a traditional Aperol Spritz and its “cousin” The Classic made with Campari.
Happy Hour now includes TUR Kitchen’s signature Craft Cocktails at happy hour pricing, and a more extensive bites menu with a full list of all their Turkish flatbread Pides and additional spreads.