Welcome to Digest Miami:
Our mission is to go beyond cooking and explore the many stories behind the food we eat and the people that make up our culinary world. From the concepts that inspire great restaurants to the vision behind each Chef's signature dish, we are committed to the exploration of food as a lifestyle and not just a commodity. We hope to share our passionate adventures with you.
Out & About
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The Dining Room features small plates made with locally sourced, sustainable ingredients, an eclectic wine list and seasonal beer selection.
J&G Grill, St. Regis • Bal Harbour
We explored the dinner menu at J&G Grill, St. Regis a contemporary bar and grill set in a modern and energetic atmosphere.
COCHON 555 – five chefs, five pigs, five winemakers – is a one-of-a-kind traveling culinary competition and tasting event to promote sustainable farming of heri
Restaurants We
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Cecconi's Miami Beach • South Beach
Situated in the Ground Floor Courtyard, Cecconi's Miami Beach is a modern day classic Italian restaurant featuring simply prepared Venetian inspired food.
Hakkasan is recognized as the pioneering concept that single-handedly changed the face of Chinese cuisine within the United Kingdom.
Quattro Gastronomia Italiana • South Beach
Quattro Gastronomia Italiana's impeccably-sourced Italian ingredients and time-honored preparations brings authentic Italian cuisine to the heart of Miami Beach
Meet the Chefs
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Geoffrey Zakarian • Chef & Partner
One of the nation's most widely celebrated chefs, celebrity Chef & Partner Geoffrey Zakarian returns to Miami to open Tudor House in the Dream Hotel.
Executive Chef Peter Vauthy’s of RED Steakhouse pushes the envelope using freshest ingredients from around the globe to create his culinary masterpieces.
As the Executive Chef of SUGARCANE Raw Bar & Grill, Timon Balloo brings a rich and colorful history to this latest concept.
In the Kitchen: Recipes
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Chef Peter Vauhty shows you how to make tender Lemon Garlic Shrimp for every occasion, whether as a delicious appetizer or an easy family dinner.
For a hearty dish try Chef Dana Brizee's Deconstructed Ribeye where he prepares each of the 3 main parts of the rib loin individually.
Chef Bachour's Panna Cotta is as decadent as it is beautifully deisgned. Try this recipe with the family for an imrepssive holiday treat.
