The açaí bowl is the dish we expect to grow in popularity every summer in Miami, and we make ours the way it's supposed to be made — thick, cold, and not over-sweetened.
The base is unsweetened organic açaí pulp blended with banana, a splash of coconut water, and one Medjool date. That's it. No agave, no honey, no berry juice. The sweetness comes from the fruit, the texture from the banana, the depth from the date.
House granola goes on top — oats toasted with maple, coconut, almond, pecan, and a pinch of salt until it's deep gold and crunchy. We bake a fresh batch every other day. Fresh strawberries, blueberries, and a few raspberries when they're in. Coconut shavings. A small drizzle of raw honey at the end.
$14. Vegetarian. The cleanest thing on the menu, and one of the most ordered.
