Venue options in Midtown Miami continue to grow with the December 18 opening of Sustain Restaurant & Bar, a 3,200-square-foot space with indoor and outdoor seating. The restaurant is eco-inspired in both decor and menu, with a focus on sustainable produce and design.
“We wanted to bring the idea of sustainability out from the kitchen using reclaimed, recycled, and eco-friendly materials to create a striking yet comfortable and organic environment,” said owner and founder Brian Goldberg.
The focal point of the restaurant is a mangrove installation that runs the length of one wall, while other visual highlights include woven pods of recycled aluminum hanging from the ceiling and an open kitchen that is home to a wood-burning oven.
The main dining room, which can seat 80, uses reclaimed woods and L.E.E.D.-compliant fabrics in the tables and chairs, while the bar can seat an additional 20. The restaurant is available for buyout, seating 100 or accommodating 120 for a cocktail party. While there are no private dining spaces, a chef's table can accommodate 14. A customizable sound system and 40-inch TV in the bar can be used during private events.
One of Sustain’s biggest draws is executive chef Alejandro Piñero, who trained under James Beard Award-winning chef Michelle Bernstein. Piñero’s seasonal menu can be customized for events and can include the popular “50 mile salad”—made with ingredients sourced within 50 miles of the restaurant—home-made soft pretzels with whole-grain mustard and orange-blossom honey, key lime crème brûlée, and other desserts made on site.
Tables on the patio are surrounded by tropical foliage, including nasturtium, which is used to garnish Sustain's Bloody Mary.
