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Cypress Tavern

In March 2013, Michael Schwartz gutted this boxy nook on Northeast Second Avenue in the Design District and festooned it with stuffed deer heads, Old Florida photos, and aqua-upholstered tufted benches. The James Beard Award-winning chef hired Roel Alcudia, who previously worked as chef de cuisine at New York's Barbuto, and recruited Robert Montero, the Miami membership director of the United States Bartenders’ Guild, to helm the bar. So try Montero's barrel-aged drinks or his classic Clover Club, a frothy pink potion served in a coupe glass. Sip your rosy drink; then get another hit of scarlet with Alcudia’s royal red shrimp. In an Arcimboldo-like arrangement, puffed rice, cucumber ribbons, and edible flowers are paired with Cape Canaveral crustaceans. Desserts are equally lovely. Executive pastry chef Hedy Goldsmith's hazelnut parfait layers crème fraîche and whipped cream with candied DuChilly hazelnuts. Pickled cherries, puffed farro, dry salted caramel, and a gelée made from the pickling juice complete the dessert. It's all stunning. It's also very delicious.Read our full review.

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