Miami's independent source of
local news and culture
She: I just adore the décor here — so quaint, dainty, even girly with all the flowers and feminine touches.
She: And that bacon-wrapped pheasant terrine with the pear slices cooked in cardamom butter. Wow. Didn't you love it?
He: Boy, did I.
She: What about that lobster tail poached in brown butter?
She: The lobster, with the lobster ravioli, in the saffron-spiked broth? You should remember — you ate most of it.
He: Oh, right. Brilliant.
She: You can almost taste chef/owner Elida Villarroel's Michelin training in the fresh, simple flavors, the lightness, the way she uses herbs.
She: What about that chocolate soup dessert? I mean, my God!
She: It's such a friendly place too. And with most entrées in the $20 range, and our bottle of wine being rather affordable, tonight's dinner isn't going to cost you that much.
He: Now, really (blushes).
She: Plus it's romantic, right?
She: You're like the perfect man.
Rapper BLT Stake, keepin' it real:
The popoveralone makes this a worthy stopover.
The size of a baseball mitt
eggy steam escapes from it
when open — no dope'n.
Chef Gorenstein's a Beard nominee
You don't like meat, try yuzu with hamachi
but it's the seared sizzling steaks
like porterhouse and rib eye, for God's sakes!
Angus or Wagyu, 30 or 40 Georges per slab
Jalapeño mashed potatoes?
I'll take that jab
Artisanal cheeses, lemon-blueberry pie
Makes drugs seem a dumb-ass way to get high
Seize a seat and take a pause
in beautiful Betsy or the patio outdoors
BLT Steak — it don't stand for bacon
Bistro Laurent Tourondel ain't fakin'.