arts
Grilled Branzino with Tomato Salad / Grand Public Kitchen and Bar, Miami
By Kevin Boulandier at WSVN 7 News
· June 10, 2026
· 2 min read
The Chef: Leo Pablo The Restaurant: Grand Public Kitchen and Bar, Miami The Dish: Grilled Branzino with Tomato Salad Ingredients: 2 branzino or sea bass fillets (7 to 10 ounces each) 2 tablespoons olive oil (plus more for finishing) Maldon salt (flaky finishing salt) 1/2 cup tomato salad (recipe bel
Key takeaway 100g) 1 small fennel bulb, thinly sliced (approx.
Why this matters in The Miami
Miami's culinary scene is known for its diverse influences, and Grand Public Kitchen and Bar's Grilled Branzino with Tomato Salad is a prime example. The dish's combination of fresh, locally available ingredients like heirloom cherry tomatoes and herbs, along with the use of international flavors such as Kalamata olives and fish sauce, reflects the city's cultural melting pot. This type of cuisine is particularly well-suited to Miami's vibrant neighborhoods, such as Little Havana and Wynwood, where residents and visitors alike can appreciate the fusion of flavors. The emphasis on fresh, high-quality ingredients also highlights the importance of supporting local farmers and suppliers, which is crucial for the city's food scene. As Miami continues to grow and evolve, it will be interesting to see how restaurants like Grand Public Kitchen and Bar contribute to the city's culinary identity and showcase the unique flavors and ingredients that can be found in South Florida.
About this story
Original reporting by WSVN 7 News . The Miami surfaces reporting from trusted publishers and adds local editorial context so readers can quickly understand what a story means for their community. We attribute every source, link to the original report, and follow a documented editorial standards policy. To understand how stories are selected and reviewed, read our about page .
For the complete original report, visit WSVN 7 News . Have a tip or correction? Contact our newsroom .
Category: arts ·
Published: June 10, 2026 ·
Source: WSVN 7 News ·
Reading time: 2 min
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Frequently asked about this story
What is this story about? The Chef: Leo Pablo The Restaurant: Grand Public Kitchen and Bar, Miami The Dish: Grilled Branzino with Tomato Salad Ingredients: 2 branzino or sea bass fillets (7 to 10 ounces each) 2 tablespoons olive oil (plus more for finishing) Maldon salt (flaky finishing salt) 1/2 cup tomato salad (recipe bel
When was this published? This article was first published on June 10, 2026 by WSVN 7 News and curated for The Miami readers.
Who reported this story? This story was reported by Kevin Boulandier at WSVN 7 News. To learn more about how The Miami selects and reviews stories, see our editorial standards .
Where can I find related coverage? See more arts coverage from The Miami, or browse our daily briefing and topic hubs .
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