Bird & Bone

4041 Collins Ave.
Miami Beach, FL 33140
305-424-1234
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Bird & Bone +

Photo by CandaceWest.com Nashville hot chicken is the centerpiece of the menu at Bird & Bone.

Details

  • Sunday through Thursday 7 a.m. to 10 p.m., Friday and Saturday 7 a.m. to 11 p.m.
  • Vegetarian Friendly, Local ingredients, Wheelchair accessible, Full service bar, ATM, Banquet Facilities, Business Dining, Family Style, Kid Friendly, Patio/Sidewalk Dining, Wifi Access
  • Breakfast, Lunch, Dinner, Brunch
  • Full bar
  • Parking Validation, Valet Parking
  • Reservations Accepted
For nearly a decade, Richard Hales has reigned as one of Miami's emporers of Asian cuisine. His rule began with addictive, pillowy pork buns at Sakaya Kitchen and later mushroomed with the in-your-face doses of chili and Sichuan peppercorns at his Blackbrick Chinese. Now he's doing Southern food in Miami Beach in a space once occupied by Michelle Bernstein's Seagrape. It might seem out of place for the towering, tattooed chef, but it's not. His more than two-decade-long career has included stints at upscale places in New York City, ownership of a short-lived downtown Miami taco spot, and time as the corporate beverage director for Mandarin Oriental. Now, after years of roaming the American South, Hales is offering a mild version of Nashville's famed (and fashionable) hot chicken, alongside dishes that truly represent the best of American cuisine. Skip the shrimp and grits. Instead, opt for scallops: The fat bivalves are perfectly seared, still creamy in the center, and perched atop a mound of what can be described only as rice and beans in the style of moros. In the South, they call it Hoppin' John. It starts with that ham stock thickened with a purée of red peas. Carolina Gold rice, an Anson Mills staple treasured by chefs across the South, is parboiled and then tossed in it with whole beans and allowed to simmer until tender. The scallops are rested atop an aromatic concoction that's finished with a sauce of Tabasco, white wine vinegar, leeks, garlic, and shallots. The vinegar foils the scallops' richness. The spice tempers the slightly sweet Hoppin' John, and the French-style aromatics lift it all far beyond your home kitchen.

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