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)
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)
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