Major kudos to one of my favorites (been there easily eight times which says it all), Tur Kitchen, for its Miami Spice menu. Incredible, I’d say, that at this time in the restaurant business a restaurant would not only meet its top pre COVID performance, but surpass it. And for a promotion involving reduced prices.  The Miami Spice menu for lunch showcases the high quality ingredients they use, the original recipes inspired by the Eastern Mediterranean, delicious taste, and artful presentations. Plus, it’s a casually elegant setting with attractive outdoor seating as well, and a well dressed crowd.

I went for a first Spice go round with a fellow food writer with high standards (Wok Star, Eleanor Hoh). It was her first time to Tur Kitchen. We sampled each other’s dishes. I opted to start with the picture perfect red and golden beet salad with asparagus, grapefruit, frisee and sunflower seeds.

The beets were cooked just right, so they were tender, but not overcooked, and flavorful. Eleanor opted for the roasted squid with dates, chorizo, chili, cilantro and suma . It, too, was a work of art, and she dubbed it a symphony of flavors and textures – sweet, crispy, salty, and just a hint of spicy.

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Next up was an offering from the chef from the regular menu, a divine tuna crudo decorated with balsamic pearls and edible flowers. Teamed with grapefruit and Santa Claus melon, it  melted in your mouth.

For a main course, a big fan of tuna, I had the tuna loin that was yellow fin tuna on a bed of chickpeas with black olive, blood orange, pomegranate, and mint,garnished with edible flowers.

Eleanor opted for the baby pork ribs that was a favorite of the lunch. Made with North African Moruno sauce, it also came with organic greens, tomato, onion and pomegranate. The ribs were tender and delicious, and had me craving more (she generously gave me one of her ribs, what a friend!). On a return trip I tried the gnocchi and so happy I did. Instead of fresh tomatoes ,it had sundried tomatoes which gave it an exciting punch, teamed with basil, goat cheese and artichokes, and was perfectly al dente.

On my first visit for Spice, for dessert we passed on the chocolate souffle with fresh berries (a tough decision), but I can never resist a pistachio ice cream that was house made and creamy — yummy.

Eleanor had the clementine sorbet. Happily, next visit I tried the chocolate souffle which had a rich, deep flavor and  some of the largest blackberries I’ve ever seen.

The Miami Spice Menu has a choice of four appetizers, four main dishes including a vegan cauliflower steak and three desserts. Unlike in some places, there were only two supplemental charges – for the squid ($5) and  tuna loin ($9). The menus can be teamed up with a choice of two wine pairings (3 ounces each wine) – the Silk Road with wines from Venice, Turkey, Greece, Israel and Lebanon ($19) and the Southern European selection with choices from Spain, Italy and France ($29). There is also a new summer menu.

Congratulations Manager Luca Delogu and Executive Chef Christian Chirino!

Tur Kitchen, 259 Giralda Ave, Coral Gables, 33134. T.(786) 483-8014. There’s covered public parking next door and across the street.