Perched atop Sebastian Vargas' acclaimed Los Félix Mexican restaurant in Coconut Grove, bright and airy Krüs Kitchen does double duty as a sister restaurant and a wine market. Here Vargas, a veteran of stints at Michelin-starred Osteria Francescana in Italy and Eleven Madison Park in New York, taps into his global travels and local farm finds to create an evolving menu that mirrors the seasons. Within the concise list, seafood dishes stand out, highlighted by the grilled prawn with saffron-infused sabayon mousse, as well as a smoked coconut rice entrée that delicately layers the grain with wild crab and cilantro aioli. Among the vegetable-based dishes, grilled oyster mushrooms are meaty and tender, artfully arranged like a crown atop a foam made from aged Parmesan and topped with a runny poached egg.