Dinner Lab gets Tropical

CELEBRATING SEASONS WITH SWEET & SAVORY FLAVORS

Dinner Lab celebrates the transition of summer to fall on October 17th with a Chef Cleophus Hethington. Exploring the change of seasons through sweet and savory flavor the menu uses a bounty of fruit, including peach, pomegranate, melon and blood orange into the dishes. The meal is five courses and tickets are $70. You must sign-up to see the event details.

Dinner Lab
Miami, FL 

East Meets West at Dinner Lab Miami

CHEF SANTIAGO DE LA FUENTE BRINGS ASIAN AND MEXICAN INFLUENCES IN ONE MEAL

For Dinner Lab's September fusion of flavors, Mexican Chef Santiago Gomez of Cantina La Viente uses French techniques for Asian flavors and his Mexican roots to bring together a five-course menu including Tempura Rock Shrimp and Grilled Octopus. The location is a secret until you purchase tickets, which happens on September 19th. 

 Dinner Lab Miami