Miami’s Wynwood Kitchen & Bar (WKB), located in the burgeoning Wynwood Arts District, features A-list street art and increasingly impressive food. Shepard Fairey, Os Gemeos and Kenny Scharf are among those who’ve created original pieces around the indoor/outdoor space, and chef Miguel Aguilar has brought a twist to Cuban-inspired favorites that also might be called artful.

Aguilar, a recent Venezuelan transplant from Chicago who has found a kitchen closer to home in Miami, has already set us up with a reliable black bean soup recipe. This time, he offers up a deeply satisfying main course, a pork tenderloin topped in a gravy thickened by caramelized shallots (rather than flour), then paired with crunchy apple jicama slaw for a clever crunch.