Was here for brunch with a group of 6 girls. Oh yeah I was overcharged by $ 20 on the bill. They need to learn that if people are here for hap py hour, don’t push the regular menu and make them ask for the happy hour menu. Maybe she’s just having her day, but if I see this again, I won’t be returning. The waitresses name was, well, I don’t know, but I know that she’s in tight with the owner. Not very progressive of this place, and I know this place, I remember the owner from the Red Light on Biscayne for years. Service was fast and humourless today, waitress seemed like she didn’t understand the concept of ordering drinks, waiting, before ordering food. My daughter ordered the Palomillo steak, it was the smallest one I’ve ever seen in Miami, $ 23. I really wished that she wasn’t our waitress today… As far as the drinks, I found them to be mediocre at best today, they were small and flavorless. She had given me the’push’ which I cannot stand when I’m with my family. I asked for the happy hour menu and the waitress was very hesitant with me about that request, she made me feel small about asking for the happy hour menu, when I arrived I had asked if it was happy hour. The seasonal menu allows for a continual creative approach while always identifying with locals on favorite food use and recipes.ĭestined to become an icon and housed in a Frank Gehry building, Oolite is just two steps off Lincoln Road, adjacent to the Convention Center and the Fillmore Theater.Ĭame here with my family after my daughters graduation happy hour. Oolite’s kitchen is diverse in technique using modern and time tested approaches to production including slow cooking, poaching, steaming, smoking, grilling, dehydrating and preserving. Wessel was nominated for Best Chef South (2010) by the James Beardįoundation.
Created as a healthy based cuisine, the entire menu is gluten-free and protein specific. Oolite recently received 3.5 stars from the Miami Herald for Chef Partner Kris Wessel’s unique, original concept of healthy regional fare inspired by the food culture and the bounty of product in the region of Florida, the American South, the Caribbean and South America.
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