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FrommerLuxuryTravel
 Myrna Katz Frommer and Harvey Frommer

KLIMA Restaurant and Bar

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. 

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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

Salads

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

Pasta

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

Fish

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

Desserts

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

Classic Cocktails

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

KLIMA Pic's

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

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KLIMA Restaurant and Bar
210 23rd Street
Miami Beach, FL  

Web:  http://www.klimamiami.com
Phone:  786-453-2779
Email:  Reservations@klimamiami.com
Hours:  Sunday to Thursday, 7pm to 12:00am; Friday & Saturday 7pm to 1:00am

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Myrna Katz Frommer and Harvey Frommer are a wife and husband team who successfully bridge the worlds of popular culture and traditional scholarship. Co-authors of the critically acclaimed interactive oral histories 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 preach what they practice as professors at Dartmouth College.

As travel writers and food critics, they have published hundreds of articles in newspapers, magazines, and on the Internet. Their interest in the intermingling of past and present in Jewish communities around the world has led to a body of work whose locales range from New Delhi to Istanbul to Sicily.

Accomplished and charismatic public speakers, the Frommers have appeared before live audiences and on the media throughout the United States lecturing on their books and travel experiences.

Harvey Frommer is an acclaimed sports journalist and historian, the author of 43 books on sports including the autobiographies of legends like Nolan Ryan, Tony Dorsett, and Red Holzman. He also authored the highly notable sports oral histories Remembering Yankee Stadium, Remembering Fenway Park and When It Was Just a Game: Remembering the First Super Bowl.

Myrna Katz Frommer is a poet and contributor to such publications as The Forward, Ha'aretz, The New York Times, and The Encyclopedia of Jewish Women.

You can contact the Frommers at: myrna.frommer@dartmouth.edu, harvey.frommer@dartmouth.edu

This Article is Copyright © 1995 - 2016 by Harvey and Myrna Frommer.  All rights reserved worldwide.

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