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Chef/owner Neal Cooper has been impressing local diners at the north end of Dade County since 1995 - first with Neal's, then with Il Migliore, and now with Petit Rouge, which possesses the same amiable elements of casual neighborhood dining. The ambiance in the 24-seater is cozy, intimate, yet lively. Sharp service and honest, well-executed cuisine begin with crunchy-crusted wedges of fresh baguette. Notable fare includes a panko-crusted plank of ris de veau in lemon-caper sauce; frisée, radicchio, and baby arugula leaves with nubs of bacon and a poached egg perched on top; French onion soup, the standard bearer for any bistro, bolstered by a bold beefy base and darkly bronzed cap of Gruyère; a subtly nutty trout Grenobloise; steak frites; and, one of our favorites, two meaty rashers of calf's liver crisped on the outside and tender-pink within, topped with sautéed onions and plated with Yukon Gold mashed potatoes - a very rewarding dinner for $21 (most entrées run $20 to $24; appetizers, excepting foie gras and caviar, range from $12 to $19). Finish your agreeable meal with a light, luscious homemade wedge of lemon tart.