As we count down to New Times' Best of Miami 2011 in June, Short Order will serve up 100 of our favorite dishes in the 305 in random order. If you have any nominations of your own, please send them to firstname.lastname@example.org. After the jump, find our other choices.
Excuse the cliche, but it's the mack daddy of sliders. Executive Chef Todd Erickson of the recently opened Haven Gastro-Lounge, begins by grinding up Maple Leaf Farm's duck breasts with some of the duck skin fat to, "add juiciness to the burger," (although it seems almost criminal to simply call it a "burger"). There is a slathering of Hudson Valley foie gras butter and shallots caramelized in Courvoisier, lending a sticky-sweet complement to the honeyed flesh of well-fed duck. A fried quail egg tops the affair with its' gooey mess of runny yolk, like mayonnaise for grown-ups. A fresh salad of Italian parsley and "quick-pickled" shallot rings keeps everything from feeling too heavy. Pink peppercorns and a careful dusting of spicy French coarse salt with Espelette pepper flakes, brings a smooth heat and provides an excellent contrast. It's worth running in circles for this meaty reward.
100 Favorite Dishes:
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