Whisk [miami]

Miami Chic and Southern Charm.


So you once thought.

If there is anyone who can blend whisk these two concepts together to create a genius and simply delicious eating experience, it’s Miami’s “Whisk.”

There’s much to love about Whisk.

Fresh, local, organic ingredients.

Great Service.

Drinks that are served in Mason Jars [with handles].  Just lovely.  Having a Southern Momma who still says things like”Thursdee” [Thursday], “emery board” [nail file] and “y’all,”  I appreciate the Southern flair.

Water. It's free

The decor. See for yourself.

Entrance from the front door. Notice the whisk light fixtures?

Green tomatoes.


The exposed kitchen. I love an exposed kitchen. There’s something so comforting about seeing where your food is being prepared. Especially when it’s in a neat and clean kitchen.  It’s like the restaurant is saying to me, “we’ll prove it.”

It’s also a great way to meet the chef.

Maybe my favorite thing about Whisk, besides the food of course,  is the fact that it’s a sibling-run business.

I love family.  And I really love when a family does good things together. We had the opportunity to talk to the brother and executive chef, Brendan Connor, who stuck his head out of said exposed kitchen for a quick chat. He gave us a brief synopsis on how Whisk came to be, that went a little something like this:

Brendan and his partner-slash-sister Kristin are born and raised Miami natives.  While adventuring to Charleston, S.C. for college, and asking many faux pa questions like, “What are grits?” and “Tomatoes come in green?” he soon developed a deep appreciation for Southern cuisine.  Since returning to Miami, the brother-sister duo put their skills and passions together and…well, ta-da.

Whisk recently outgrew their first location in Coral Gables and relocated to South Miami, where they can now better accommodate the streams of crowds and the growing number of “regulars,” of which I am now one.

A beautiful day in South Miami.

Onto the food itself.

We started with the acclaimed Fried Green Tomatoes with Herb Buttermilk Dressing.  Even a certain sister who “doesn’t DO fried tomatoes” was won over instantly.  Lightly fried but not greasy, and so good we had to split the 4th slice into thirds.

My third.

Despite the 90 degree Miami sauna outside, I did not regret trying the Soup of the Day, Carrot Ginger. Delicious.

For the main course, I went with the Shrimp and Grits.  I had to take advantage. It’s not everyday “Shrimp and Grits” is a menu item in Miami.

Good choice, self.

Topped with bacon pieces, fresh garlic, scallions, mushrooms, and olive oil.

My sister, who was straight off the plane from land-locked Central Georgia where she now lives with her new husband, wanted the day’s fresh catch.

Blackened Mahi Mahi Sandwich with lettuce, tomato, red onion, cilantro, & honey lime spread.

Homemade Whisk chips, topped with shaved parmesan.

For Mom is was the Whisk House Salad with mixed greens, raisins, gorgonzola cheese and brown butter walnuts with Tomato and Cider Vinaigrette.  Her plan was to pick at our plates, while still enjoying her salad.  Plus, she knew there was dessert coming.

She’s a wise woman

Oh yeah.  Something else I love about Whisk – they carry Misha’s cupcakes. Whoever is a friend of Misha is a friend of mine.  I know the cupcake campaign can be fought hard by many, but Misha’s Cupcakes has my vote now and forever.

Red velvet heaven.

My third.

Cupcakes go great with homemade German Chocolate Cake.

*Mason Jar of cold milk available upon request.

Needless to say, we left [almost] satisfied.

My only complaint is we were short the company of a New Yorker sister/daughter we miss.

…and things are much easier to split into fourths.


The Whisk,  7382 sw 56th ave, Miami, FL 33143


carolyn kohly contributes her culinary findings from sunny miami, florida. stay tuned for more entries from carolyn’s fork, this soon-to-be new yorker.

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