Brickell's Bistro BE Brings Cold-Weather Comfort to a Hot Neighborhood

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

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Zachary Fagenson became the New Times Broward-Palm Beach restaurant critic in 2012 before taking up the post for Miami in 2014. He also works as a correspondent for Reuters.
Contact: Zachary Fagenson