Lumbre brings wood-fired Spanish cooking to Hyde Park, built around a custom hearth where smoke, flame, and ember shape nearly every dish on the menu. Chef de cuisine Chris D'Ambrosio previously served as executive chef at Hotel Barrière-Fouquet's; executive chef and co-founder Nick Orr has cooked at Rocca and Le Bernardin.
The menu draws on Spain's culinary traditions alongside Florida's Gulf Coast seafood, prepared with restraint: whole fish, premium meats, and seasonal vegetables share space with bocados like pan con tomate and marinated olives, plus 48-month-aged, acorn-fed ibérico pata negra jamón off the charcuterie list. Dishes are built for sharing, and the bar pours its own touches on the classics, including a Negroni del Toro made with house vermouth, Spanish brandy, and cherrywood dilution.
The menu draws on Spain's culinary traditions alongside Florida's Gulf Coast seafood, prepared with restraint: whole fish, premium meats, and seasonal vegetables share space with bocados like pan con tomate and marinated olives, plus 48-month-aged, acorn-fed ibérico pata negra jamón off the charcuterie list. Dishes are built for sharing, and the bar pours its own touches on the classics, including a Negroni del Toro made with house vermouth, Spanish brandy, and cherrywood dilution.