Hiramasa Sashimi Beets, Pickle Cucumber, and Cassis Crumble
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Hiramasa Sashimi Beets, Pickle Cucumber, and Cassis Crumble
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Heirloom Tomato Salad, Basil Seeds, Burrata, and Spicy Basil
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Heirloom Tomato Salad, Basil Seeds, Burrata, and Spicy Basil
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Heirloom Tomato Salad, Basil Seeds, Burrata, and Spicy Basil
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Smoked Octopus, Pineapple, and Spicy Sopressata
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Smoked Octopus, Pineapple, and Spicy Sopressata
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Smoked Octopus, Pineapple, and Spicy Sopressata
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Lobster and Sea Urchin Risotto with Caviar and Egg Yolk
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Lobster and Sea Urchin Risotto with Caviar and Egg Yolk
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Lobster and Sea Urchin Risotto with Caviar and Egg Yolk
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Lobster and Sea Urchin Risotto with Caviar and Egg Yolk
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Lobster and Sea Urchin Risotto with Caviar and Egg Yolk
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Braised Short Ribs, Brussel Sprouts, and Parsnips Puree
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Braised Short Ribs, Brussel Sprouts, and Parsnips Puree
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Braised Short Ribs, Brussel Sprouts, and Parsnips Puree
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Chef Christopher Eagle of Eos at the Viceroy Miami - Miami, FL
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Sous Chef William Milian and Chef Christopher Eagle of Eos at the Viceroy Miami - Miami, FL
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Sous Chef William Milian of Eos at the Viceroy Miami - Miami, FL
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Eos at the Viceroy Miami - Miami, FL
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Eos at the Viceroy Miami - Miami, FL
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Eos at the Viceroy Miami - Miami, FL
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Eos at the Viceroy Miami - Miami, FL
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Eos at the Viceroy Miami - Miami, FL
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Viceroy Miami - Miami, FL
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Viceroy Miami - Miami, FL
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Viceroy Miami - Miami, FL
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Viceroy Miami - Miami, FL
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Viceroy Miami - Miami, FL
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Viceroy Miami - Miami, FL
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Viceroy Miami - Miami, FL
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Executive Chef Michael Psilakis and Chef Christopher Eagle of Eos at the Viceroy Miami - Miami, FL
Photo: Will Blunt, Autumn Stein | December 2010
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