Casa Xabi sits in Coconut Grove, built around the cooking of Chef Xabi, a native of San Sebastián who runs the kitchen around Basque tradition filtered through contemporary technique. The menu leans on the Basque Country's classics — seafood and aged meats — reworked with modern plating.
The standout is an arroz ibérico: fragrant rice with a heavy crust of socarrat, mixed with seared pancetta and tomatillo, and topped with medallions of Iberian pork. Croquetas de jamón and grilled octopus also appear on the menu alongside it.
The standout is an arroz ibérico: fragrant rice with a heavy crust of socarrat, mixed with seared pancetta and tomatillo, and topped with medallions of Iberian pork. Croquetas de jamón and grilled octopus also appear on the menu alongside it.