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June 2015


Q&A with Chef Adrianne Calvo: ‘ “Make it count.” ’ That’s what I do every day.’

New Zealand lamb, Alaskan salmon with brown sugar crust garlic and sweet chili aioli, and wild corvina with Sicilian pistachio and truffle butter are not the usual menu items for a strip-mall restaurant in West Kendall. But for eight years, Adrianne Calvo, 31, has kept many of her 60 seats filled while writing four books, appearing on television and winning local, regional and national chef competitions. She opened Chef Adrianne’s Vineyard Restaurant and Wine Bar in 2007 just as the South Florida economy was imploding.

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