Chef Jeremy Ford opened his edgy, seasonally driven contemporary American restaurant, Stubborn Seed, in Miami Beach’s South of Fifth neighborhood in 2017. This was on the heels of taking home the Top Chef prize that made him famous, and a full two years before the pandemic hit—a pivotal moment that transformed Miami into a haven for lockdown-weary transplants and a hotbed for outside restaurant groups taking a gamble on the Magic City.
In the time since, countless high-stakes spots have come and gone, Ford has expanded his culinary reach to the likes of Las Vegas, and Miami’s dining scene has become more competitive than ever. Still, Stubborn Seed remains a beacon: intimate, celebratory and proof that the art of storytelling through food is alive and well in Miami. You can still spot Ford, as I did during a recent visit, dancing between stations behind the chef’s window, donning his flatbrim cap as he executes yet another deftly choreographed dinner service.
The vibe: A dimly lit, industrial-chic corner space on a low-key side of South Beach where Ford has cultivated a loyal foodie following for nearly a decade. There’s seating for around 50 guests and a festive, casual clubhouse feel that grows louder as the night carries on.
The food: Dishes are intricately composed, delicately flavored and vegetable forward, made with produce sourced from the chef’s Redlands farm. Ingredients are both unexpected—as in an aguachile of Ishidai, a rare Japanese white fish prized for its sweet and clean fattiness—and comforting, like a crab and spring pea tart piped over with a fluffy curry hollandaise.
The drink: Like the food, cocktails here are complex masterpieces that could be considered courses unto themselves. For example, the earthy Sage Solstice combines brown butter fat washed aged rum, charteuse, amaro, sage, egg white and fresh lemon. The Verdant Orchard is a fragrant, tequila-based bouquet of botanicals, including a cordial of ylang ylang and basil from Ford’s farm.
Time Out tip: You can order à la carte, but Stubborn Seed is best experienced as a full occasion, via one of its Elevated Tasting Menus ($175 for nine courses or $125 for six). The meal progresses beautifully from light and bright to deep and substantial, showcasing Ford’s creativity, technique and subtle sensibility.