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The rust-hued gravy enveloping tender, slightly gamey braised rabbit is a textbook winter dish. The salty bacon matchsticks and tangy, sweet prunes are intensely satisfying, especially paired with a Belgian tripel ale so deeply colored that sunlight doesn't pass through. But on a Miami summer night, as the thermometer hovers above 90 degrees, eating a bowl of stew this rich with a pair of beer-can-size potato croquettes is overpowering.
See also: Photos from Bistro BE in Brickell
