Edible Art At Sagamore’s Canvas For Miami Spice

Editor's Journal, Featured

The time has come. It is one of the most happiest times of the year in Miami. From now until September 30th people have a chance to pick from an estimated 200 restaurants that are participating in Miami Spice. Prefixed lunches, dinners and even brunch are offered at flat rates ranging from $23-$39.

This culinary season affords foodies the opportunity to not only dine in coveted Miami restaurants. It also allows them to have a culinary experience where food and art collide. Canvas located in the Sagamore Hotel 1671 Collins Ave, Miami Beach will be serving up a signature experience in their four-course dinner (5-9p.m.) that brings the phrase “edible art” to life. Chef Michael Smerda’s multicultural menu tells a story of balanced boldness. Unexpectedly decadent flavors manifest in the most exciting ways on your plate. The first course was possibly one of our favorite dishes. Chef Smerda’s white balsamic ice cream was so wonderfully flavorful and made perfect sense on the plate as part of the first course, which also consisted of roasted carrots, carrot gel, sour dough soil, fennel greens, frisee salad and of course white balsamic ice cream. We literally wiped our plates clean.




Dinner guests will not only enjoy a four-course dinner for $39 they will also have the opportunity to tour the hotel’s latest art installation entitled Cuban Artists: The Prodigious Decade,  which is a curated exhibit with historic and recent artworks from the 80’s generation. The installation will remain active for both guests and locals to peruse at their leisure before September 30th.


The carefully curated menu showcases four courses including vegetarian or vegan substitutes.  Here is a peek at the rest of the menu. Worthy Magazine sampled the menu with no substitutes.

-Second Course-

Chef Michael’s Borscht Soup

Atlantic Cod, Red Beets + Gold Beets, Caraway Oil, Crème Fraiche, Pickled Cabbage, Consommé

*Vegetarian Option: Silken Tofu and Vegetable Consommé


-Third Course-

Wine and Honey Braised Wagyu Beef Cheek

Wagyu Beef Cheek Jus, Vegetable Puree, Potato + Bell Pepper Gratin with crispy Leek Hay

*Vegetarian Option: Vegetable Strudel and Vegetarian Demi-Glace


-Four Course-

CANVAS Chocolate Tart

Dark Venezuelan Chocolate, Gianduja Chocolate, Hazelnuts, Banana-Rum Mousse,

Mango and Cherry Sauce