KLIMA Restaurant and Bar: Out of This World
By Myrna Katz Frommer and Harvey Frommer
A balmy weekday night in Miami. We enter Klima through heavy wooden doors that lead into an orange-and-red-dappled lounge. It is like entering another world, a stunning seventy-seat spacious and breezy 5,200 square feet facility named for Miami’s balmy climate.
The ceiling of the front of the restaurant features thinned slates of beige-colored wood. The cozy lounge area beckons with built in sofas, commodious chairs and a feeling of relaxation.
But we only tarry for some moments. We are there for dinner, the food we have heard so much about and have looked forward to experiencing.
We step onto the varnished floor of the main dining area; we are swiftly escorted to our table by a friendly hostess. We learn that our table like a select few others features black or brown premium tinted marble, imported from Barcelona, one of our favorite cities whose food style we are very fond of. There are colorful rugs that contribute to the warm and welcoming feeling of Klima.
We sneak a glance at the outdoor sub-tropical pérgola. Marble dining tables and cane ceiling sections come into our view as well as the starry Miami night. We are seated now. A seriously informed and delightful waitress who is originally from Cuba explains the niceties of the menu, the role of the founders, Pablo Fernández-Valdés and Yago Giner.
We are about to experience a cuisine she tells us whose origin stems from contemporary gastronomy from Barcelona inspired by the techniques and flavors from the Catalonia and the western Mediterranean coastal region.
We have been to many restaurants world-wide over the decades, but this evening spent at Klima will prove to be one of our most satisfying. From the Kumamoto Oyster, Ceviche Sauce/Ponzu Sauce & Salmon Roe to the KLIMA Tuna Crudo, Crispy Tortilla, Chipotle, Leeks & Lime through the Penne “Pomodoro”, Fresh Tomatoes, Basil, Pecorino Cheese to the Local Red Snapper, Roasted Fingerling Potatoes, Asparagus, Orange Reduction and the scrumptious deserts – – all was superb plus.
Eclectic, fresh, carefully prepared, unusual, pleasing to the palate. It was a “wow!” experience all the way around.
Some menu highlights
Tapas & Raw Bar
Kumamoto Oyster, Ceviche Sauce/Ponzu Sauce & Salmon Roe – 4 each
“Josper” Spanish Octopus, Chickpeas Puree, Lemon, smoked red pepper dust – 16
Slow-Cooked Egg, Potato Parmentier & Iberian Ham – 16
KLIMA Tuna Crudo, Crispy Tortilla, Chipotle, Leeks & Lime – 16
Sous Vide Egg, Potato Parmentier & 5 Jotas Iberian Ham – 16
Hamachi Tiradito, Avocado, Jalapeños, Salmon Roe & Togarashi – 16
Wild Salmon Tartar, Avocado, Salmon Roe and Crispy Wonton – 18
Prime Steak Tartar, Spicy Josper Vegetables Puree and Aioli – 20
5 Jotas Iberian Ham Pata Negra, Toasted Bread, Freash Tomatoes, Extra Virgin Olive Oil – 22 / 40
Maine Lobster Salad and Lime Vinaigrette – M.P.
Burratta and Cherry Tomatoes with Balsamic Vinegar – 18
Fennel Carpaccio, Local Burratta, Kalamata, Oved Dried Tomatoes & Citrus vinaigrette- 15
Local Burrata, Cherry tomatoes, Balsamic Reduction – 14
KLIMA Caesar Salad, “Josper” Amish Chicken Breast – 17
Crudite Salad , Baby Lettuce, “Moscatel” Vinaigrette – 12
Veal Cheek Cannelloni, Porto & Parmigiano Reggiano – 24
Idiazabal Cheese Ravioli, Truffle Cream – 24
Penne “Pomodoro”, Fresh Tomatoes, Basil, Pecorino Cheese – 18
Rigatoni Porcini, Parmesan Cream and Asparagus – 22
Chilean Sea Bass, Spinach Miso, Radish Salad – 38
Local Red Snapper, Roasted Fingerling Potatoes, Asparagus, Orange Reduction – 30
Seared Sea Bream, Asparagus, Baby Zucchini, Lemon and Caper Sauce – 28
Josper Oven Meats
Iberian Pork Ribs, Napa Cabbage, Apple, Pimenton Honey Glaze – 48
Prime Rib Eye (14 oz.) – 48
Prime New York Strip (12 oz.), “Piquillo” Peppers- 38
Prime Beef Burger, Brioche, Cheddar Cheese, Tomato, Lettuce, Grilled Onions, Fries – 19
Passion fruits, coco and mint slush – 12
White Chocolate Brownie, Yogurt, macadamia and Raspberry Ice cream – 14
Disaronno soaked Almond Sponge Cake, Chocolate cream & Chocolate ice-cream – 14
Moscow Mule – Vodka, Lime juice, Ginger beer – 12
Mint Julep – Bourbon Wiskey, Fresh Mint – 12
House Old Fashioned – Boubon Wiskey, Angostura Bitters – 12
Margarita – Tequila Blanco, Cointreau, Lime juice – 12
Bloody Hell – Vodka, Homemade San Marzano Mix, Clams Juice – 12
Mojito illegal – White Rum, Mint Syrup, Lime Juice – 12
Latitude 41 – Gin, Fresh cucumber & Lime juice – 12
Photos Courtesy of KLIMA Restaurant
About the Authors:
The Frommers are a wife and husband team who successfully bridge the worlds of popular culture and traditional scholarshipThey are acclaimed oral historians, co-authors of the six highly praised works: It Happened in the Catskills, It Happened in Brooklyn, Growing Up Jewish in America, It Happened on Broadway, It Happened in Manhattan, and It Happened in Miami. They are at work on IT HAPPENED IN ISRAEL.
The Frommers are professors of oral history in the Masters of Arts in Liberal Studies program at Dartmouth College. They are also prolific travel writers whose articles on national and international destinations and Jewish communities around the world have appeared in outlets including The New York Times, Newsday, New York Daily News, Los Angeles Times, Redbook, Haaretz, The Forward, Golf Digest, International Herald Tribune, USA Today, The Washington Post, The Sporting News, and Men’s Health. Accomplished and charismatic public speakers, the Frommers have spoken before live audiences and on the media throughout the United States lecturing on their books and travel experiences.
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