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Best Desserts Miami 2012 - Michy's



6927 Biscayne Blvd.

Miami, FL 33138


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Michelle Bernstein's original baby in MiMo has established the chef as one of Florida's finest and most famous. Her "luxurious comfort food" appeals to hungry locals and Food Network fans alike with amazing savories such as sweetbreads, short ribs, and those Serrano ham and blue cheese croquetas with fig marmalade that have become almost as well-known as Bernstein. Although pastry chefs have come and gone at the restaurant, the sweetest surprise is that the desserts are always consistent and incredible — worth the calories no matter who is wearing the toque. For years we've been having a love affair with the fluffy bread pudding and baked Alaska, which have reached iconic status. The bread pudding is soaked in cognac and loaded with raisins and chunks of chocolate. A little orange rind cuts through the richness, and vanilla ice cream becomes a slowly melting puddle on top. Chocolate croquetas with a spicy pot de crème for dipping are long, thin, crisp cylinders, more refined than their counterpart churros at Bernstein's Sra. Martinez. Whether it's deep-fried fruit pie or coconut hibiscus panna cotta with citrus salad and shaved coconut, Michy's desserts ($9 apiece) are a sweet success. The pièce de résistance is the baked Alaska, a layered symphony of flavors beneath a fluffy canopy of lightly browned meringue. This treat's dense pistachio cake is not unlike banana bread, and dollops of tart passionfruit and mango salsa in the corners of the plate add color and tang. Dulce de leche ice cream surpasses any Neapolitan or vanilla filler we've come across, so expect a happy ending every time (the dessert-fairy-tale kind, not the other kind).

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The baked alaska sounds fantastic. Have to check it out (love meringue).Among Miami's desserts bests (comfort food type desserts), I'd add the donuts with three sauces at Red, The Steakhouse; sticky buns at Acme Bakery; and deep fried oreo sundae at Serendipity 3. For more description, check out my blog.

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