Brad Kilgore Reflects on MaryGold’s First Year
The prospect of opening MaryGold’s was more than just a business venture for chef Brad Kilgore — it was a homecoming.
After training and working in places such as Chicago, Denver, Kansas, and Italy, Kilgore made his true culinary mark here in Miami when he opened his first restaurant, Alter, to wide acclaim back in 2015. The innovative tasting menu restaurant put the Wynwood neighborhood on the culinary map, earning Kilgore a rare four-star review and successive years of James Beard nominations as a Rising Star Chef and Best Chef of the South, among countless other accolades.
So it was heartbreaking (to say the least) when Kilgore — one of Miami’s most well-regarded chefs — shuttered Alter and all of his restaurants at the start of the pandemic.
But the culinary king of Wynwood returned to where it all started a little over a year ago with the opening of MaryGold’s at the Arlo Wynwood Hotel. Here, Kilgore aims to create dishes that are both recognizable and new, striking a delicate balance between familiarity and innovation to bring Miami the most approachable cuisine of his career.
We chatted with Kilgore as he reflects on his first year at MaryGold’s, the allure of Miami, the evolution of its Wynwood Arts District, and the core culinary philosophy that has garnered him such widespread acclaim.
Resy: A year in to MaryGold’s, how has the restaurant evolved and what have you learned?
Brad Kilgore: The first year at MaryGold’s has been wonderful – I’m in love with the restaurant and the food. The biggest change is this newest menu. I really thought about our diners and how they have shown they like to eat. Sharing is how 90% of our clientele dines, so I leaned into that. We also added a snack section and a grilled section, so if you just want a well cooked simple experience or a killer French Onion Burger, we can be that for you too. That doesn’t mean that we lost our culinary edge whatsoever, it just means you can come eat at MaryGold’s more often for any reason.
What was your reaction when you were approached to open a restaurant for the first hotel in Wynwood?
Just truly excited. Wynwood has been a part of my soul since going off on my own as an entrepreneur. So to be a part of the first ever hotel in Wynwood and as a part of that next chapter is quite an honor.
You’ve been in Miami for more than a decade now. What drew you to Miami and has kept you here for so long?
The trajectory of Miami is second to none in the world. It’s exciting, it’s beautiful, it’s cool, and I have gotten to be a part of something that’s pretty cool and inspiring.
How do you feel Wynwood has transformed since your Alter days?
There are a lot more businesses and from low to high end. It’s still finding itself, it’s kinda like a teenager that’s about to go to college – it’s growing up.
You’re no stranger to awards and accolades. What is it about your cuisine that you think makes it so widely loved and respected?
First of all, thank you. I don’t take this question lightly…That being said, I truly focus on making the food delicious. I mean, it’s food. It’s gotta taste good. You can’t taste a presentation or a concept. So delicious first, aesthetics second. I think that has gotten me pretty far to date.
Where does your inspiration for menu items and plating come from? Can you share any examples of current menu items?
The heirloom tomato dish is a gorgeous presentation that resembles a painting but in the heart of it is a classic dish. Seasoning it with a Leche de Tigre makes it a very Miami but very modern take on the classic caprese. It’s how I want the menu to be perceived: “recognizable, but new.”
Why are having elements like an open kitchen and tableside presentations important to you?
Finishing some items at the table is very important to me as it’s either a freshness, temperature, and engagement aspect of the experience. We want to be there for our dinners and interact with them.
What can you tell us about some of your other culinary endeavors like Oise and Pizza Freak?
Pizza Freak Co. is my passion project with my partners Matt and Brad. We wanted to change the frozen pizza game. The cheesy edge that is created when baking is called a frico. We are pizza freaks. So we called it PIZZA-freek-O. As of now it’s ordered online at pizzafreakco.com and Fedex delivers it to your house. But we just started a pop-up called OISE that serves the pizza and soon it will be on UberEats. We want to deliver cooked and frozen pizzas.
Lyssa Goldberg is a Miami-based freelance writer and content strategist. She loves telling stories about food, wellness and travel, and you can find her byline in Parade, The Points Guy, U.S. News & World Report, American Way, Mashable, Time Out and more. Follow her on Instagram and Twitter. Follow Resy, too.
