A Collaborative Effort

COCKTAILS AND KOREAN CHICKEN AT THE THESIS HOTEL

BY KYLIE WANG

Tartare de boeuf (left) and crispy Korean chicken (right)

A more aptly named restaurant may exist elsewhere in Coral Gables, but we think The Collab might take the prize. The food is quite literally collaborative here, with Chef Nico Mazier’s New American menu drawing from his experience in Asian cuisine and combining Mediterranean, Italian, and other influences.

We came for a recent Wednesday happy hour in the elegant, warmly lit space at the THesis Hotel, to have both a bite and a beverage at the bar. Happy hour runs from 3 to 6 pm Tuesday through Saturday, and includes six small dishes under $13 and two-for-one drinks.

We tried the Sacrebleu and the Island Girl for our drinks, both gin-based and refreshing. The Sacrebleu uses Tempt gin and grape- fruit juice for a citrus base, balanced by a little kick from a habanero tincture. The Island Girl, meanwhile, seems more apt for a lounge chair by the beach, with lychee, mango, and coconut syrup, and a coating of mango jelly around the rim for extra sweetness.

We paired both with the Crispy Korean Chicken ($12), served with a creamy feta and agrodolce, an Italian sweet-and-sour sauce. We liked it so much we ordered a second helping along with the Tartare de Boeuf ($12), one of Mazier’s best dishes: beef tartare on sourdough toast with red onion jam, parmesan cheese, and black garlic aioli. The collab between the jam and aioli is the secret here – you could put it on anything and instantly elevate the dish. For- give us if you catch us licking the plate.

1350 S Dixie Hwy. (Thesis Hotel)
305.667.6766
Thecollabmiami.com