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The ten to twelve entrees encompass a few each of meat, poultry, and fish selections — plus one pasta, which might be culled from carrots on Monday, from beets on Tuesday. Fried chicken included a meaty thigh, drumstick, and breast with crunchy, greaseless, well-seasoned crust and moist flesh within. A side of orange blossom honey proved revelatory in how well it tasted with the bird. The plate also contained sauteed beet greens and a mac & cheese that wasn’t mac-nificent, but did boast a bold white Vermont cheddar flavor. This is a solid twenty dollar American dinner.
Sustain Restaurant + Bar3252 NE 1st Ave., Miami305-424-9079
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