Get Thee to Threefold Cafe: Now Open for Dinner
MIAbites even featured Threefold and the passionate owners, Nick and Teresa, a few months ago at their opening with this article by Andrew Giambarba @AndyMiami.
BUT, lucky for all of us, they now offer dinner Thursday –Saturday featuring the talents of Chef Brett Pelaggi, formerly from popular Coral Gables wine bar around the corner, Uvaggio.
On opening night last Thursday, I had the pleasure of joining GourmandJ for dinner.
While we passed on the carefully curated wine list (detox after holidays still in effect), Nick encouraged us to try the digestive teas, selecting Rou Bui Oolong from China for it’s rich flavor and the digestive qualities. It was surprising how delicious a cup of hot tea actually went with the flavors of the dinner. Two other tea options are available along with Sipp Sparkling flavored waters, beer, wine and Panther’s single origin coffee.
The menu, reminiscent of Uvaggio, is creative with Chef Brett’s take on Middle Eastern and other International dishes but with his own twist. A Cauliflower Soup with curry, apples mint and yogurt is perfect for this never-ending El Nino weather.
Lamb meatballs had a Middle Eastern touch with eggplant tahini, fetousch and chermoula. Main courses include Veal Sweetbreads over a vanilla mascarpone polenta, Beef Short Ribs and Pork Belly with collard greens and ham hock.
We started with a fresh and light Salmon Crudo, accessorized with pink Grapefruit slices, whipped avocado and a lightly pickled radish. Colorful and flavorful, it was a good choice for starter.
But it was the Octopus “Naranja Agria” with an aji Amarillo sauce, papas bravas and spiced paprika jicama slaw that stole the show for us. The grilled Octopus was meaty and tender and enjoyed with the right about of spicy flavor and crunchy jicama in each bite. The side of Roasted Beets were topped with pumpkin seeds and almond granola but was a bit too sweet a dish as the white chocolate puree base worked against the rich beet and nutty flavor.
Our main dish included a familiar nod to Chef Brett’s prior position with the Beef Short Rib over Grayson cheese pomme puree and presented tableside with a carafe of black licorice tea consommé. The meat was tender and the consommé was mild and did not overpower the creamy pomme puree or the short ribs.
Dessert was a freshly berry meringue-based Pavlova and light enough to complete the meal.
Threehold still holds it spot as the “go to” spot for breakfast and brunch in the Gables, but with the addition of Chef Brett and the dinner menu, Giralda Street has an excellent dinner option. Welcome back, Chef Brett!
141 Giralda Ave.
Coral Gables, FL
305 704 8007