Just final week, the pair introduced the instant opening of a second restaurant simply steps from Boia De. This time, Giangrandi and Meyer have partnered with Jeff Maxfield on Walrus Rodeo, a small 32-seat restaurant with a curious identify and a wood-fired oven.
Best recognized for his previous position as a company chef for Brad Kilgore Culinary, Maxwell explains how Walrus Rodeo obtained its identify. “We have been actually looking for one thing that was distinctive. We had some names that we have been actually in love with, however they have been taken by another eating places all over the world. One day, in a random textual content message, I wrote we should always be a part of the ‘walrus rodeo,’ and the identify caught. I want I may inform you some loopy cool story.”
Maxwell mentioned that the whimsical-sounding identify caught. “We wished for it to be should you may think about what a walrus rodeo is. It’s an image to recollect. I do not know if we’re fairly loopy calling it this.”
In a little bit of serendipity, the companions occurred upon some wallpaper that had punk rockers dancing with a western theme — as near a walrus rodeo as you may get. “Things began coming collectively,” says Maxwell.
The companions additionally determined to make the most of a wood-burning oven for the restaurant for practically all dishes, together with dessert. When requested to explain the menu, the chef/associate calls the menu “elemental” with some Italian ties. “I mainly began with components that I wished to make use of,” including that he sourced produce from native farms and different objects from close by producers. Maxwell says the dishes have been born of the components and Miami itself. “I wished the meals to talk of what I’m captivated with in life.”
The chef says the Italian influences may be seen within the sauces. “There’s complexity constructed there, however it’s also elemental, and it comes again to the components and the way you play out the menu.” You will see quail on the menu, however you will not see a lot beef. “To be capable to serve an entire animal versus shopping for items of meat is essential to me,” says Maxwell.
Dishes at Walrus Rodeo embody lasagna with lamb ragu, mustard greens, and stracchino; a spicy “OG” pizza with boquerones, melted shallots, oregano, and maple brown butter; and a turnip salad served on a mattress of recent ricotta and served with a charred scallion French dressing. Five dishes on the present menu are both vegan or may be made vegan, one thing that Maxwell says is essential to him. “We wished to be accepting of the broader vary of diners and attempt to give them an expertise they’d get pleasure from.”
Though the restaurant is not open for fairly every week, tables are already booked for the following two weeks on Resy. Maxwell is happy that the labor of affection that’s Walrus Rodeo is getting such consideration. “A restaurant is a group sport, and we’ve an amazing group. To be capable to have folks come who’re taking day out of their day to spend their cash right here offers us the power to push on.”
Walrus Rodeo. 5143 NE Second Ave., Miami; walrusrodeo.com. Thursday by Monday 6 to 11 p.m.