Chef Rafael Perez joins the Wynwood-upscale-eats-in-a-casual-environment movement started by Chef Shikany of Shikany’s a couple of years ago, and continued last year by Chef Kilgore of Alter. While the dishes are not as complex, the food at GK is still refined and a perfect fit for an area that celebrates the come-as-you-are mentality: no suit, no tie, no problem.

The room is decorated simply with minimal accessories and painted in a palette of whites and grays. Clearly, the dishes created here are meant to take center stage. The bar design allows outside and inside access making it easier to remain open way past the restaurant’s closing time: a strategy that has proven successful during high traffic event nights, such as Second Saturdays. Although empty when I arrived, the restaurant had filled up considerably by the time I left. Service was great throughout with only a couple of hiccups here and there.

The food at GK Bistronomie, while heavily Peruvian influenced, has both an occasional Asian and tropical feel. Don’t whine about it not being traditional Peruvian; it’s not meant to be!

THE FOOD

PORK BELLY

CRAB & AVOCADO

PARMESAN TIRADITO

GK Bistronomie- Foie Gras Empanadas

CURED SALMON

BLACK GROUPER

ANTICUCHO

CORNISH HEN

GUAVA SORBET

CREME BRULEE

RATING: 

HIT– There was not an inch of GK’s Cornish Hen that wasn’t perfectly cooked and extremely flavorful. This, I predict, will be one of their signature dishes. I know this will be a repeat order for me.

MISS– Desserts. While the guava and mango (not pictured) sorbets were perfectly creamy, nothing screamed ‘WOW!’ My sweet tooth wanted that perfect ending. I guess this means ordering more desserts next time until I find….the one.

GK Bistronomie