Miami-Dade College Culinary Institute’s Tuyo Restaurant is a sight to behold, for everything from a spectacular Downtown Miami and Biscayne Bay view to the meticulously thought out menu by Executive Chef Norman Van Aken, considered the “founding father of New World Cuisine.”

Van Aken’s restaurant ventures throughout Miami have left an indelible mark on the culinary world and wherever he lands, fans and foodies flock. Tuyo, which is Spanish for “Yours” is on course to do the same with a farm-to-table concept and strict sustainability practices.

They use only locally or Southeast U.S. sourced ingredients like the salad of local lettuces, heirloom tomato and avocado, with salt roasted beets, pepitas and blue cheese. Or the pan-c00ked fillet of Key West yellowtail snapper served over mashed potatoes with citrus butter and malabar spinach.

Their commitment to their local and sustainable practices is outlined right on the menu where it states that “certain items on the menu may vary due to local availability and seasonality.”

Tuyo is located atop the Miami-Dade College Culinary Institute at 415 NE Second Ave., 305-237-3200,