Miami master Chef Niven Patel may have made his name crafting Indian specialties at Ghee with ingredients fresh from his farm. But he gained his nationwide acclaim with Orno, the woodsy, wood-fired restaurant at the THesis Hotel. The menu is still mostly inspired by what’s fresh down at Rancho Patel, full of veggie specialties like vadouvan cauliflower with pickled apples and Aleppo pepper. Patel adds his homegrown produce to fish with the spicy tuna tartare with Calabrian peppers and guanciale. Carnivores aren't left out of the fun either; the meat lineup includes a Wagyu Denver steak and Iberico pork tenderloin with cilantro and scallion.
This farm-to-table restaurant concept takes its dishes seriously with of the ingredients are sourced directly from owner, chef Niven Patel’s backyard farm, Rancho Patel. The recently launched brunch menu includes fresh takes on staples including a Belgian waffle served with Honeycrisp apple and maple crème fraîche; grilled Wagyu steak served with wood-roasted farm eggs, heirloom tomato, and chimichurri; and a housemade pastrami benedict served with hollandaise, poached farm egg, and latkes. Make it a boozy Sunday by adding bottomless Moet Brut and Rose champagne (for up to two hours) for $75 per person that includes fresh orange juice and peach puree so you can make your own mimosas and bellinis.
Niven Patel’s wood fired masterpieces never disappoint, even if you’re posting up to Orno’s brass and marble bar solo. Eating with your group in the lush, tropical dining room is always fun, but opting for dinner in the Library is a special experience. You’ll enjoy the four-time James Beard nominee’s dishes like Australian lamb chops with medjool date and Sun Ray clam bucatini among floor-to-ceiling books and velvet drapes. It gives the impression of eating in an old mansion, even though you’re still on the ground floor of the THesis Hotel.