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Issue link: https://digital.miamilivingmagazine.com/i/810282
With a career that spans over t wo decades, Bar ton G. Weiss — the internationally recognized event concept designer, restaurateur, and culinar y visionar y — recently introduced an imaginative menu that pushes the boundaries of dining. E xpec t to find smoking liquid nitrogen cock tails dressed up with a purple guitar or piñata paired with new found interpretations of comfor t food with a play ful and upscale t wist. Here, we talk to Bar ton about his Miami hot spot. Tell us about Barton G. The Restaurant. Barton Weiss: "I opened Barton G. in South Beach in 2002, fast forward 15 years and we're still making strides in the culinary community. I lead with a philosophy that cooking is a cause for celebration and no idea is off limits. Our team—which includes Culinary Director of Development Chef Jeff O'Neill, Executive Chef Joshua Wahler, and Pastry Chef Julian Belon—use only world-class ingredients and combined with innovative culinary techniques. Every menu item we create is set against a creative backdrop that is designed to be fun. How can we expect our guests to enjoy a unique and memorable experience if our menu does not excite us? We're simply not afraid of the unknown." What can we expect with the new menu? BW: "With this new menu, we pushed our creative boundaries more than we ever had before. We're presenting dishes with more tongue-in-cheek fun while sticking to our dedication to quality flavors. You'll find a Studio 54-themed pasta dish with includes a 12 oz. Wagyu meatball; Surf 'n' Turf has a Thai twist; and the classic hot dog is now crafted with Kobe beef and topped with freshly shaved black truffles. Desserts are jaw dropping! The Dolla Dolla Bills Y'all combines a showstopping tableside presentation that includes a blowtorch to unveil a rich chocolate dulce de leche tart."