AT NIU TCHEN, JAMES BEARD SEMIFINALIST DEME LOMAS SPEAKS A DIFFERENT KIND OF CULINARY VERNACULAR.
Forgetabout Catalan Spanishwhat cooking,you food, know or becausemixeslike gazpacho age-old Deme and recipes Lomas turns tomatoit into soup a with cold a scoop cream” of and mustardbasil oil. “ice The result is shockingly good, much like everything on NIU’S succinctly thought-out menu, specifically the ous—a poached egg and truffle potatofoam concoction peppered with bits of jamón ibérico and black truffle that will set the standard for every egg dish to follow. 143 NE Second Ave., Miami, 786-5425070; niukitchen.com
Cold tomato soup with mustard “ice cream” and basil oil at NIU Kitchen (BELOW).