Located on the ground floor of the museum, which opens onto a picturesque courtyard garden, Leku was designed - by Annabelle Selldorf, 'the art world's favorite architect' - to complement the art-forward venue, which houses one of the largest and most coveted private contemporary art collections in North America.
The décor, of the French bistro-inspired space, comprises marble and cast-iron tables, mid-century style chairs, and a vibrant green tufted-velvet bistro banquette and additional art-deco accents. A colorful piece of art hangs behind the bar. The shaded garden area with covered terrace offers a breezy, tranquil space surrounded by native Florida greenery and shrubs - for 'al fresco' dining.
Head Chef Mikel Goikolea hails from the Basque region and held the same position at the three-Michelin-star restaurant Azurmendi Pret a Porter in Vizcaya, Spain along side his Sous Chef Esteban Martinez Lamas. Dine on a Basque-inspired menu of innovative, exhibitionist cuisine of artfully constructed dishes such as traditional octopus served Galician-style, Cinco Jotas Iberico ham croquetas and sea bass with hollandaise and arugula gelée. There's also a tasting menu of 11 courses priced at $95 per person.
For art's sake; culture vultures; art lovers; fine dining
Basque potato salad with prawn carpaccio, sea urchin emulsion & tobiko; traditional octopus served Galician style; whole Branzino with bilbanina emulsion and Australian wagyu tenderloin served Sicilian-style with trumpet mushrooms; eggplant 'Cremoso' & apple & tarragon compote.
Miami Spritz — with charcoal roasted pineapple infused with rum, mint, lime & Champagne and the Summer Collins — a concoction of Sipsmith gin, Chinola passionfruit liqueur, lemon, and club soda.