About Twisted Fork Kitchen
At Twisted Fork Kitchen, it’s not just about the food being served… it’s about creating memories!
Twisted Fork Kitchen is located inside The Tank Brewing Co. at 5100 N.W. 72nd Avenue, Bay A-1. This gastropub and tapas concept is driven by really… I mean really… good locally brewed beer and fresh, innovative ingredients. Propelled by GenX gastrocraftsman, Chef Richard Plasencia (also known as The Ravenous Chef), Twisted Fork Kitchen serves up American progressive cuisine that builds off classic foundations of cooking while still pushing taste buds out of their comfort zone. After all, there are just too many delicious ingredients available to stay within one style of cooking!
At Twisted Fork Kitchen we believe that if you are still engaged in conversation once our food is served, then we haven’t done our job right! Our goal is to take you on an emotional journey using food as the catalyst – from playful appetizers you can eat with your hands, to curious main dishes that introduce you to new flavors or nostalgic plates that remind you of Abuela’s cooking, to sensual desserts.
Our goal, besides serving you delectable dishes, is to make your meal a memorable experience and achieve “food immortality”. It’s not too lofty, right?
Why Twisted Fork? Because why should sporks get all the attention?
About The Ravenous Chef, Richard Plasencia
There’s very little in life that bacon can’t make better. At least that’s what Chef Richard Plasencia, known as The Ravenous Chef, believes. And who can’t get on board with that way of thinking?!
Chef Plasencia isn’t afraid to experiment in the kitchen and make a single ingredient go far. After all, as a former member of the United States Navy on a submarine special ops platform, he was part of a rotating team that had to get pretty creative when it came to feeding 155 men, four meals a day with a 3 months’ supply of food while 800 feet underwater! By volunteering with organizations like Common Threads and Florida International University’s community outreach program, he has also helped inner city and low-income families improve their basic cooking skills and healthy eating habits by creating nourishing menus using WIC (food stamp) ingredients. In addition, he has hosted numerous cooking demonstrations geared at teaching children healthy eating habits at South Beach Food & Wine Festival’s family event, the Jungle Island Fun & Fit event. And, as a father of four, he has certainly perfected the art of pleasing a variety of palettes, of all ages!
Chef Plasencia’s resume is as mouthwatering as his dishes having run kitchens at some of Miami’s finest restaurants such as Town Kitchen & Bar, Jake’s Gastropub and Por Fin Restaurant. In addition, he has served up culinary masterpieces at some of the Miami’s most elegant hotels such as The Conrad, The Ritz-Carlton Key Biscayne, The Shore Club, The Biltmore and the Hyatt Regency. His skills in the kitchen have been widely recognized as his teams have earned a 5 diamond award and six 4 diamond awards for their culinary expertise. In 2005, Esquire Magazine ranked the Ritz Carlton Key Biscayne’s Cioppino Restaurant as one of the top 50 restaurants in the country. Richard was also recognized by Racked Magazine as one of the “Hottest Local Chefs at the 2015 South Beach Food & Wine Festival” in addition to being named E’s “#ManCrushMonday: 12 Talented Latino Chefs You Should Be Following on Instagram” in March of 2016. By the way, you can follow him by clicking here!
His signature dishes include New Orleans’ style shrimp and grits with just the right concoction of beer, tomatoes, shrimp stock, Andouille, chorizo, gator sausage, aged cheddar and butter; Apricot and smoked plum braised pork belly – a perfect combination of cold-smoked plums, braised belly, apricots, sake, mirin, soy and sweet chili; and duck confit- a melodious mixture of thyme, rosemary, garlic, duck fat roasted overnight and served with fingerling potatoes.
Today, Chef Plasencia is the head chef and owner of Twisted Fork Kitchen located inside The Tank Brewing Co. at 5100 N.W. 72nd Avenue, Bay A-1.