It's that time of year when we count down to New Times' Best of Miami
2012 issue in June. Until then, Short Order will serve up 100 of our
favorite dishes in the 305. If you have any nominations of your own,
please send them to email@example.com.
Tuyo sits atop the Miami Culinary Institute and affords a dramatic view of the Miami skyline. The fare, orchestrated by executive chef Norman Van Aken and chef de cuisine Jeffrey Brana leans towards the dramatic as well. No dish encapsulates this gastronomic derring-do more than this oyster pan stew ($18).
Juice-swelled Fanny Bays are barely simmered in Béarnasise sauce thinned by the liquor of the oysters. Black trumpet mushrooms contribute an earthy note to the rich Béarnaise and briny shellfish -- a sassy spin on the traditional shellfish-in-milk rendition, and one that plugs right into the current enthrallment with American comfort food.
100 Favorite Dishes
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