Krüs Kitchen serves highly seasonal Contemporary American cuisine with a heavy focus on coastal Mediterranean influences and locally sourced Florida ingredients. Chef Sebastián Vargas designs the menu around fire, smoke, and fresh-caught seafood, changing the dishes frequently to reflect what local regenerative farms harvest each week. The kitchen also prioritizes raw, unrefined ingredients, using coconut sugar instead of white sugar, and steering completely clear of seed oils.
The restaurant features a bright, minimalist, loft-like atmosphere with a chic, earthy aesthetic. Located on the second floor, the space is illuminated by a massive arched central skylight, giving it an airy and open feel. Guests sit among white brick walls, light wood furniture, and shelves stocked with artisanal pantry goods and natural wines. The central focal point is a lively open kitchen, allowing diners to watch the chefs cook over an open flame, creating an intimate yet energetic neighborhood vibe.
Customer Favorites
- Smoked Coconut Rice: The restaurant’s absolute standout dish, packed with wild-caught crab, fresh herbs, and a rich cilantro aioli.
- Grilled Oyster Mushrooms: Served warm over a savory, light, aged Parmesan foam and topped with a perfectly poached egg.
- House-Made Pastas: Rotating daily, but the lamb ragu tagliatelle and seasonal gnocchi consistently receive glowing reviews.
- Day’s Catch Crudo: Thinly sliced raw local fish dressed beautifully with seasonal citrus, house-made chili oil, or coconut milk
BRUNCH
Saturday & Sunday
11 AM – 3:30PM
