Dine Magazine South Florida

Nourish Yourself at Canyon Ranch Grill

I’ve been wanting to go to Canyon Ranch for a few months now. Little did I know that I would have to make my way through a torrential downpour to spend the weekend at the most relaxing place on Earth. Though, once inside the property be prepared to relax and put your cell phone away. (I had to sneak out the iphone to grab some food shots during dinner, as cells phones are banned in most of the public spaces.)

The Canyon Ranch properties focus on health, wellness and creating balance in your life and The Canyon Ranch Grill maintains all of these principles. Set right on the ocean, the view is usually spectacular though the rain killed our view on this particular night. Chef Rafael Diaz de Leon has created a wholesome menu where he focuses on organic and sustainable farming methods (think Paradise Farms without having to drive out to Homestead). Be prepared to eat seasonally and to be completely aware of what is going into your body. The nutritional information of all menu items is listed right on the menu so there is no fooling yourself.

When we arrived, we were handed the wine list and drink menu. The list was full of organic and sustainable wine options and a creative twist of cocktails. It’s important to note  that this is the only Canyon Ranch property where alcohol is even served. (Miami loves their wine!) I started off with a lavendar vodka with blueberries cocktail. Flavors were delicious and I felt like I was being healthy, while sipping on my cocktail. For me, there was a bit too many parts to this cocktails and I would have enjoyed it more strained, but a nice diversion from something I’d typically order.

The menu at Canyon Ranch consists of a large number of small plate options (ranging from  $6 – $15; 60 – 205 calories), simple eats (or their a la carte menu), entrees with suggested pairings ($17 – $24; 280 – 490 calories) and desserts. Although the portions sizes tend to be small (5 oz for proteins), you do have the option of doubling your protein.

Although many small plates sounded tempting (Roasted Pineapple with Duck Prosciutto, Tuna Carpaccio and Saffron Steamed Clams), we decided on the Poblano Pepper with Shrimp and Goat Cheese. The portion was small, like we expected, but the flavor was extraordinary. The spiciness of the pepper combined with the creaminess of the goat cheese and the citris flavors of the shrimp combined well – this was our favorite dish of the evening. You must love goat cheese though, as it is the first thing you taste when you bite into this dish.

When I came to the restaurant, I thought that it would be mostly focused on vegetarian, seafood and poultry dishes with a few meat dishes thrown in, but the menu was well-rounded. We opted for the Sustainably Caught Chilean Sea Bass ($24) and the Austalian Lamb Chops ($24). The Chilean Sea Bass was served in a spicy pineapple broth and cool Key Lime cucumber. It was served with some sweet potatoes. The fish was served perfectly. It was simple, yet flavorful and the fresh ingredients came through. The potatoes were lacking and didn’t have much flavor to them. The other dish we tried was the Austalian Lamb Chops, due to our server’s recommendation. Once again, the meat was done to perfection -  juicy and melted in your mouth. There was a match made in heaven with the fruit relish that it came with, though the roasted plaintains were chewy and tough and were the only thing we left on the plate.

We skipped dessert so I’m not sure how they are, but I didn’t feel like I missed out. Luckily, I had some chocolate waiting on my pillow when I got back to the room – organic Green & Black chocolate, of course. I was happy with the outcome of my dinner there, fresh flavors, wide range of menu selections, comfortable environment and a knowledgeable staff.

The corporate chef from Canyon Ranch recently came out with a cookbook titled Nourish, so it could definitely be worth checking out.

Canyon Ranch Grill is located at 6801 Collins Ave in Miami Beach. (305) 514-7474