Stubborn Seed

Stubborn Seed
Stubborn Seed
Merging the influences of his two mentors, chefs Dean Max and Jean-Georges Vongerichten, Top Chef winner Jeremy Ford has created an outstanding debut restaurant with Stubborn Seed in South Beach. Those influences of superior product and modernist technique unite in dishes like Ford’s tea-cured cobia with finger lime and celery broth, or the celery root with crunchy maitake and a mustard froth. He’s even bringing his creativity to Sunday, serving entrées like a mezcal- and citrus-cured salmon atop a round of brioche with salsa verde, accompanied by crème fraîche, herbs, and a sphere of liquid habanero—deftly achieving the balance for which he lauds Vongerichten. Stubborn Seed is the result of pairing unrelenting passion with an unapologetic approach. It aims to unearth cravings of the palate while constructing a reward in each bite. This philosophy takes honest ingredients and elevates them to be splendidly elegant through rigid and persistent execution. There is an undeniable spirit surrounding the Stubborn Seed that stems from Jeremy Ford. His tenacious demeanor and candor define the cuisine, but his technique boosts it. An exceptional and memorable dining experience is championed above all else.

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