There’s a lot of boasting these days about being farm-to-table, buying locally and through specialized purveyors. I tend to think it’s often just talk. One restaurant, Essensia Miami, has always been true to that mission, even having a garden steps from the restaurant’s terrace where they grow their own herbs, eggplant and even shishito peppers. And now they have a new chef, Ilde Ferrer, who brings his varied and impressive background at Le Bernardin, French cuisine and seafood; the Setai, Asian; Union Square Café, American; and Ortanique, Caribbean, to the table. The result is dishes that are creative, while bringing out the flavors of the ingredients. And two of the dishes are earmarked for my roundup of Best of the Year.