This airy, glass-fronted restaurant blends in with the rest of its cool neighbors in the heart of bustling Coconut Grove. But take a closer look: At night, the space is a double-threat operation. On the ground floor, Chef Sebastián Vargas’s dinner-only Los Felix is in full swing. Up the winding staircase, you’ll discover a sunny space with a separate kitchen and retail offering that sources from small farms and takes aim at market-driven flavors and organic wines. Seafood is a frequent highlight, like grilled prawns with saffron sabayon or the reliably satisfying smoked coconut rice with wild caught crab and cilantro aioli. As an added bonus, a percentage of sales benefits the group’s nonprofit arm that aims to serve future community needs.
