Mia's Grille Makes Boca Debut
Though it's the first eatery for chef-owner Mia Cabrera, she's a 16-year vet of the local restaurant business, last gee emming in Miami. Her self-named restaurant seats 35 in a simple, earth-toned dining room.
As for the food, oil is used sparingly, and virtually everything on the extensive menu is cooked on the grill. "It's the healthiest way to cook," she says, proving it by losing more than 80 pounds last year through a combination of eating her own cooking and exercise.
Dishes include skewers of sourdough, tomatoes, mozzarella, and basil drizzled with truffle oil; a 12-ounce Angus burger with caramelized onions, mushroom, and cheese; the restaurant's signature churrasco steak with chimichurri; and grilled Maine lobster tail.
Prices are on the saintly side of affordable, with starters averaging $7 and entrées around $15. The most expensive item on the menu is a 14-ounce dry-aged Black Angus New York strip for $25.99, which is hardly enough to even get you through the door of the average high-end local meatery.