By David Minsky
By Jen Mangham
By Bill Wisser
By Laine Doss
By Bill Wisser
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The restaurant is situated in a pocket of unincorporated Miami-Dade County sandwiched between Miami Shores and North Miami. Like many communities along Biscayne Boulevard, this one is enjoying a kind of slow-motion renaissance, and North One 10 represents a big step up: The area's first great contemporary restaurant.
"One 10" signifies the cross street on Biscayne where the new eatery is located -- former site of the venerable Il Tulipano Centodieci, which I suspect fell victim to the handicap of a ten-syllable name (most people are hesitant to recommend eating at a place whose pronunciation portends a potential verbal pratfall). Tulipano's multitude of mirrors have been removed, a couple of extra windows have been installed, and there is now a small back room with full-service bar. Cream-colored brick walls remain, and conspire with blond woods, amber-colored glass, potted herbs on the window sills, a very low ceiling, and little else, to form a refreshingly unpretentious, or just plain dull, ambiance, depending upon personal taste in such matters. Most would agree the overall effect is cozy.
11052 Biscayne Blvd.
North Miami, FL 33161
You'll likely pay note to the décor only as you enter, for once seated a waiter will quickly approach and offer welcome distractions such as water; grain bread crusted with oats and dotted with dried apricots, cherries, and seeds; and a user-friendly wine list of intriguing boutique labels sorted by characteristic tastes: "chocolate & leather" for cabernets, "truffles & mushrooms" for pinot noirs, and so on. Lots of interesting choices by the glass as well.
Service is smart and smooth, the well-trained staff overseen by Dale LoSasso, who has previously distinguished herself doing likewise at Mark's Place, Chef Allen's, and Carmen the Restaurant. When the top-notch wait staff misses a beat, which isn't often, Ms. LoSasso will be quick to attend to the missing detail. As she works the room, she actually works. If front-of-the-house managers were showcased like chefs, Dale LoSasso would be a star.
Alas, it's the chefs who get the glory. But in this case it stays in the family -- namely, Dale's husband Dewey, who first gained attention as chef at Miami Beach's now-defunct Foundlings Club, snared the spotlight for seven years as corporate chef for China Grill Management, cutting most of his culinary chops at Tuscan Steak in Miami and New York. Now, in this 64-seat venue of his own, Mr. LoSasso is putting out a more personal, less ostentatious menu of New American cuisine. You might think of this turnover as Tuscan's $14 white-truffled garlic bread being replaced by North One 10's $14 salmon croquettas with guava sauce. It's true that prices here are higher than your average neighborhood establishment (entrées range from $19 to $29), but this restaurant is far above average, and still cheaper than those with upscale addresses.
The menu changes often, affording Mr. LoSasso the ability to adapt rapidly to the ever-evolving nature of local and seasonal ingredients. It's summer tomatoes today, playing a supporting role in numerous dishes but starring in an incredibly inventive and gratifying take on the ubiquitous and vastly overrated tomato, mozzarella, and basil salad. In this rendition, three thick wheels of beefsteak tomato are plated with field greens, splashed with a zesty black peppercorn-shallot vinaigrette, flecked with fresh lychees (for a small, sweet spark), and accompanied by "goat cheese brùlée." I assumed the last would be a disc of oven-browned goat cheese, not three triangular slices literally sugared and torched like brùlée, and leaning upon one another in the shape of a pyramid.
This cave-ripened cheese, from Cyprus Grove, possesses a white papery rind and creamy ivory texture reminiscent of camembert or brie, but with a much milder taste. It's called "Bermuda Triangle," no doubt because of the shape, but I couldn't help but note that it was the first item to disappear from the plate. Overall this was a fantastic combination of flavors, but if it's not too presumptuous to offer tomato advice to a Jersey guy (Dewey): I think they'd have tasted better if served at room temperature as opposed to chilled.
Donut peaches are very today too, though they'll probably be yesterday by the time you read this. Too bad, because that means you'll miss them getting roasted, filled with a confit of port-roasted pearl onions, and topped with a thick, compact slab of caramelized foie gras whose velvety texture melts into the mildly dulcet embrace of the peach. A shiny pool of port wine-boosted demi glace surrounded the foie gras and fruit, as did a few grilled strawberries that were also deftly handled (meaning lightly tossed on the fiery grates; this cooking process isn't supposed to smoke the berries but merely warm, soften, and invoke a slightly acerbic flavor).