Courtesy of Grass
Former Tantra chef Michael Jacobs, who spent the last seven and a half years working as a private chef for Miami-based Ferrell Law firm, is now running Grass Restaurant & Lounge in its third incarnation, taking the reins from the previous owner, South Beach's Jonathan Eismann of Pacific Time. The first Miami project for Mid Atlantic Development Group, this recently renovated design district hot spot, which can seat as many as 80 indoors and out, now features a 40-person tiki hut, indoor banquettes against a live fern wall, V.I.P. tables, a lounge, and a bar. The predominantly seafood menu also includes salads and a grade-five Kobe Wagyu beef sliced in four-ounce increments and cooked table-side on hot stones. The restaurant is open for dinner Wednesday through Saturday from 6 p.m. to 1 a.m., and this summer plans on opening a supper club named The King is Dead to serve both lunch and brunch.
