At our waiter's enthusiastic recommendation, we tried the bibimbap, a signature Korean mixed-rice dish. Offered with duck, chicken, or beef advertised as Kobe, the dolsot bibimbap arrives in the traditional sizzling-hot stone bowl, topped with a quail egg, sliced nori, vegetables, and gochujang — a sauce made with red chili, fermented soybeans, rice, and salt. Sesame oil in the heated stone vessel allows the rice to crisp around the edges. On our visits, bowls graced many tables at Bloom, and the dish's bright flavors merit the popularity.
Desserts feature an ordinary brazo gitano ($8), a tender cake roll stuffed with strawberry jam and an indistinguishable addition of adzuki beans. It comes topped with a tart lime cheese foam. Another offering is malted bread pudding, composed of corn-based atole sauce and vanilla ice cream. Served in a petite jar, the "crushed malted whoppers" actually arrived whole. The blunder tainted the smooth texture of the custard-based dessert and made each spoonful of the $10 offering all the more disappointing. Other sweets include shaved ice bombs with syrups and preserves, and a coconut majarete — Caribbean corn pudding.
2751 N. Miami Ave.
Miami, FL 33137
Category: Restaurant > Asian Fusion
Region: Midtown/Wynwood/Design District
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Much like an emerging artist's work, Bloom's cuisine still has plenty of room to grow. The kitchen should focus more on flavors and less on the fusion of two distinct concepts. We hope the eatery will get it together before December's Art Basel, when Wynwood isn't simply a neighborhood with great potential; it's a full-fledged, completely blossomed, artful beauty.
See also: Slide show: "Closer Look: Bloom."
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