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Classically prepared escargots are topped with brioche croutons.
Photo by Valeria Nekhim
Classically prepared escargots are topped with brioche croutons.

Bistro Cassis

At Bistro Cassis in midtown Miami, the focus is on adhering to culinary traditions and offering authentic French fare. From the menu to the decor, New York-based Restar Hospitality Group is trying to mimic a typical French brasserie experience –– right down to the massive mural of the Paris Metro. It starts with the scrumptious baguettes, which executive chef Cyrille Bolle makes fresh daily. Born in the Lorraine region of France, Bolle doesn't take shortcuts with his cooking. Take, for instance, the escargots in a garlic-and-herb-butter sauce: The chef caps off each scintillating snail with a brioche crouton. And while some eateries cut corners and use chicken stock in lieu of a beef or veal stock to prepare French onion soup, Bolle favors veal. He also goes for Gruyère cheese, not Swiss. The filling starter has a wonderful aroma and a balanced flavor without a fatty taste.

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