Michy’s – A Must When In Miami

Michy’s was by far the best dining experience I’ve had during any of my trips to Miami to-date. Everything about the restaurant is charming with a fun personality – the colorful orange and blue décor, the cozy ambience, and especially the staff. The service was fantastic and all their food and wine recommendations were spot-on. And most importantly, the food was also full of personality – thanks to one of Miami’s culinary superstars, Chef Michelle Bernstein. Michy's menu is influenced by food and flavors from all over the world, but Chef Bernstein makes them her own with her creative touches and sumptuous ingredients.

Peruvian Style Ceviche with Ginger, Lime, Chilies, Corn, Sweet Potatoes – much more complex than the typical ceviche. It was delightfully bright and refreshing, but without the citric acid smacking you in the face. I enjoyed the bit of sweetness from the ginger, and how the corn was a mix of sweet corn, popcorn, and corn nuts - much more interesting tastes and textures.
Creamy Polenta with Truffle Poached Egg, Bacon Bits – it tasted exactly like you’d expect it to…thick, buttery, salty, hearty goodness.
Seared Hudson Valley Foie Gras on Spiced Pumpkin Pancake, Savory Maple Glaze – a different and delicious take on seared foie gras. Instead of just pairing the foie with something sweet, I appreciated how Bernstein also incorporated spicy notes with it. The pumpkin and maple were great seasonal touches – added to the warm, comforting feeling of the dish…does that mean foie gras can be comfort food?
Whole Yellowtail Snapper in Malaysian Curry, Green and Ripe Mangoes, Hearts of Palm, Rice – SENSATIONAL! If I could, I would come back and eat this again and again. The snapper tasted so fresh, and the elegant curry perfectly accentuated the ocean flavors of the fish. The hearts of palm provided a wonderful contrast and brightness.
Ricotta Gnocchi “Lasagna” Bolognese, Creamy Parmesan, Melting Buffalo Mozzarella – really did taste like lasagna, only with soft mounds of gnocchi. The cheese was warm and gooey, and there was just enough tomato sauce to tie it all together.
Fettuccine Carbonara, Smoked Bacon, Crispy Jamón Serrano, Prosciutto, Melting St. Andre – hands down the *BEST* carbonara I’ve ever had. Every component was perfectly executed - perfect temperature, perfect al dente pasta, perfect balance of flavors. The sauce was rich but not overly creamy, and the dish was full of flavor without being too salty…even with the generous serving of crispy Serrano ham…Mmmm. Remarkably, every single ingredient shined in this dish (even the peas!) without competing with the other. This carbonara was orgasmic.
Michy’s Bread Pudding with Raisins, Cognac, Chocolate Chunks, Orange Rind, Vanilla Ice Cream – melt in your mouth bread pudding. So moist and sweet, it was more like a crème brulee (in a good way).
Chocolate-filled Donuts with Passion Fruit-Guava Dipping Sauce – as tasty and delicious as a donut can be, but not extraordinary.
I thoroughly enjoyed every moment at Michy’s. It was a breath of fresh air from the flashy tourist-filled South Beach. If you are in Miami, don’t leave without eating at Michy’s!

BITE METER: Michy’s – 4.2 bites (out of 5)

Versailles Cuban Restaurant – Not Quite Louis’ Palace

To satiate our appetites, we had a big lunch at Versailles Cuban Restaurant. It’s a large, casual diner serving traditional Cuban food. The restaurant is filled with a strange mix of plastic tables, chandeliers, and lots of mirrors. However, the portions are huge, and the prices are cheap. So order a cup of café con leche, and get ready to eat.

Arroz con Pollo – one of their house specialties. A heaping plate of moist, savory chicken with yellow rice…and a great deal for just $7.

Camarones Enchilados – the tangy Creole sauce in this simple shrimp dish hit the spot for me. The side of fried sweet plantains was also a welcome treat.
I would also recommend ordering a side of Fried Yucca (similar to steak fries, only denser). Served right from the fryer, the yucca had a nice crust and was soft and warm on the inside. However, do NOT get the Lechon Asado (Cuban style roast pork) – very disappointing, especially considering how big Cubans are on pork. It was extremely dry and bland.

TIP: Go next door to their bakery and get some pastries. Apparently, Cubans are also big on guava – I have never seen so many different guava desserts. I especially liked the flaky pastry with guava filling.
BITE METER: Versailles Cuban Restaurant – 3.0 bites (out of 5)

Michael’s Genuine Food & Drink

We ventured out to Miami’s trendy Design District for dinner at Michael’s Genuine Food & Drink. They have a fun outdoor patio, but it was a chilly evening so we sat inside. Nothing about the décor stood out to me, I only remember red walls and dark woods. Perhaps, it was because the lighting was so dim inside - I couldn’t even take decent pictures of the food (I don't like to distract to other diners with the flash).

To sum it up, the waiters were friendly and knowledgeable, good wine selection with reasonable prices, and outstanding appetizers (which were much better than the entrees). So I would recommend coming here for drinks and ordering a bunch of appetizers – especially the kimchi pork belly!

Hits:

• Crispy sweet & spicy pork belly, kimchi, crushed peanuts, swank farms pea shoots – an absolute MUST!! I’m not big on kimchi, but this was incredible with the mouthwatering pork belly.
• Italian Cheese with Honeycomb – can’t remember the name of the cheese, but it was wonderful with the sweet and brittle honeycomb
• Slow Roasted Fudge Farms Pork Shoulder with anson mills cheese grits, pickled red onion, parsley sauce – really tender pork packed with lots of beautiful flavors
• Wood Roasted Double Yolk Farm Egg with cave aged gruyere, roasted tomato, chives, sourdough crostini
• Chargrilled Octopus Salad of gigande beans, roasted peppers, green olives & torn herbs
• Organic Maple Flan with gingersnap ice cream sandwich and roasted forelle pear

Ho-hum:

• Grilled Fudge Farms Pork Chop with house smoked bacon cauliflower gratin, ginger pear chutney – the pork chop was juicy and nicewith the chutney, but didn’t love it
• Roasted & Grilled Harris Ranch Shortrib with roasted cippolini onion, romesco sauce, toasted almonds & hazelnuts – really tender, but surprisingly bland and boring
• Tangerine Creamsicle Pot de Creme with cara cara orange confit & hot doughnuts
  

BITE METER: Michael’s Genuine Food & Drink – 3.5 bites (out of 5)

W South Beach Hotel - Love the Rooms, Hate the Service

Tired of the cold winter, B and I headed down to Miami with our friends in search of warmth and sunshine for MLK weekend. Unfortunately, it has been an unusually chilly January in Florida, so it was cold and rainy during part of our trip. We did get 1 ½ day of sunshine, which was better than nothing.

We stayed at the new W South Beach Hotel. The property was chic, the rooms were large and swanky, but the service was a buzz-kill. The staff was unfriendly and looked annoyed if they had to do their job (even checking people in at the front desk. Seriously!). There was quite a bit of security everywhere to make sure only hotel guests were inside, giving the W an exclusive feel. However, if they are going to put so much energy into keeping people out, they should put just as much energy (if not more) into taking care their guests (you know, the people paying on the inside)!

It was also a pain to get chairs by the pool. You have to get there early, and people save multiple chairs for hours (even though no one is using them) because chairs are such scarce commodities. And because the area by the pool is so tight, the chairs are literally touching each other…it’s like laying in a really wide bed next to a bunch of strangers. I’m frustrated by beach resorts that have such poor chair-to-guest ratios – laying out is a key reason why people are there!

Their bar, The Living Room, was pretty cool though. Their cocktails were fabulous – unique and sophisticated flavors. Probably the only redeeming factor about the hotel.

The rooms were comfortable and had the swanky SoBe vibe. It was also set up really well with lots of closet and drawer space. There’s also a small kitchen area near the door.
Separate living area with its own flat screen TV
Cushy chairs on the balcony
Huge walk-in shower with THREE shower heads!
I really liked the rooms at the W South Beach, but I doubt I will stay here again. For what they charge (twice as much as the average W Hotel), it’s not worth it for horrible service and to have to fight for a chair by the pool.

BITE METER: W South Beach Hotel – 3.0 bites (out of 5)

Tao Café – Best Vietnamese in San Francisco

Tao Café is one of my favorite restaurants in San Francisco. It’s quiet and low-key, and their Vietnamese food is consistently good and made with care. The owner is always welcoming and friendly – she’s a lovely Vietnamese woman who grew up in France.

Complimentary pickled vegetables and shrimp chips begin every meal. I love how their shrimp chips are crispy and flavorful, and never greasy.
Tao Rice Crepe – a tumeric and coconut milk ‘Vietnamese crepe’ topped with chicken, pea shoots, and shrimp. Wrap it in the lettuce with mint and fish sauce…sooooo good. Full of flavor with a hint of sweetness from the coconut milk. Tip: It’s much easier to eat this with your hands, so dig in and enjoy!

With-Broth-Noodle-Soup – like chicken noodle soup, but so much better. Made with roasted chicken, thick rice noodles, and bok choy, this soup has clean flavors but also comforting and hearty. BTW, don't make the same mistake I did the first time - eat the wrapped shrimp crisp first so it doesn't get soggy.

Piping Hot Bass – the claypot fish is my all-time favorite Vietnamese dish and my “test” for Vietnamese restaurants. What I especially like about Tao’s version is they use bass which is a meaty fish (instead of the oilier, bone-filled catfish). The fish is simmered in a sugar and soy sauce mixture until it forms a deee-licious sweet and savory caramel-like glaze over the fish. Mmmm…just thinking about this dish makes my mouth water. I usually request a bowl of black rice to eat with the fish – its firm texture and nutty taste complement the intense flavors of the claypot dish.
This was just one of my many meals at Tao Café. Other dishes I’d recommend are:
- Saigon Salad
- Spring Rolls
- Pot-au-feu Viet (one of the best bowls of pho found in SF)

What I love about Tao is their consistency and their ability to make simple ingredients shine. They show that traditional Vietnamese food in San Francisco doesn’t have to be served in a hole-in-the-wall, nor does high-quality Vietnamese food have to be served in a sterile, overpriced environment (ehem, Slanted Door).

BITE METER: Tao Café – 4.0 bites (out of 5)

Redd - Go for the Gianduja

To kick off 2010, B and I had lunch with friends at Redd during our wine country weekend. Redd’s décor is modern and incorporates a lot of natural elements – the dining room is filled with open windows and sunlight, while the dark grains from the wood floors and ceiling accentuate long, clean lines and contrast the white walls.

Yellowfin tuna and hamachi tartare, avocado, chili oil, fried rice – well balanced appetizer. Everything was working in harmony…the fish was fresh, the avocado was creamy, the fried rice puffs had a light crunchy texture, and the chili oil added just the right amount of heat.

Caramelized diver scallops, cauliflower purée, almonds, balsamic reduction – surprisingly, the cauliflower outshined the scallops in this dish. The cauliflower purée was light and flavorful, while the sautéed cauliflower and almonds had a lot of depth. The scallops were peppery with a good sear, but not exceptional.
Prosciutto pizza, fontina, arugula and shaved parmesan – Since the cheese wasn’t melted, they should have used larger shavings of parmesan. The pizza was messy and hard to eat as these tiny, feathery parmesan shavings went flying everywhere. Fortunately, the scrumptious prosciutto and thin, crispy crust made up for it.
Crisp duck confit, lentils, foie gras meatballs, sherry vinaigrette – my least favorite dish. The duck confit was dry and lacked that savory duck flavor. The foie gras meatballs were disappointing – the foie gras could not be tasted nor did it add any richness to the meatballs. Frankly, they tasted like Jimmy Dean sausages in meatball form. Only the lentils were flavored well.
Peanut butter & milk chocolate gianduja, peanut honeycomb parfait, malted chocolate ice cream – the highlight of the meal. Each component was incredible and perfectly executed. The gianduja was like a Kit-Kat, only a million times better! The honeycomb parfait was light with a decadent chocolate ganache at bottom. And I’m usually not a fan of chocolate ice cream, but this malted chocolate ice cream was like no other with fleur de sel and roasted peanuts. This dessert was full of complex flavors and textures, but they were all cohesive and complemented one another. I would come here again just to have this dessert.
Overall, I’d say dessert was Redd’s strong point. While the food was beautifully presented, the dishes were hit or miss and not particularly unique. And even with the reasonable prices, there are just too many other amazing restaurants in Napa for me to come back here for anything other than the gianduja dessert.


BITE METER: Redd – 3.5 bites (out of 5)