MIA at Biscayne, a 14,000-square-foot dining and entertainment venue, is slated to open at the corner of Flagler and the namesake boulevard this coming summer. Executive Chef Gerdy Rodriguez, who you might remember from another gargantuan downtown dining and entertainment venue (Karu & Y), is in charge of producing "reinvented classic-conversation cuisine". This is defined further as "an homage to simple and traditional foods, as well as scientific and artistic fare that marry the international flavors of Spain, Japan and Latin America". And further: "From thermo-whipped food-foam to nitrogen-smoking edible cocktails, Rodriguez will offer a creative take on the culinary classics, while utilizing a fresh assortment of organic ingredients sourced from farmer's markets, local seafood purveyors and sustainable urban gardens."
Signature dishes promise to include an MIA Roll of lobster topped with
spicy tuna, crispy plantain, scallions and avocado crema; an assortment
of eight ceviches and tiraditos ($12-$20); and "make-you-think-twice"
tapas selections ($5-$10) such as confit of pork belly with potato
pomade and crunchy egg capsula, and tortilla Espanola with warm potato foam and crispy shallots.
As for those nitro-cocktails "from the kitchen" -- they will cost $10
each, and feature edible spins on libations like Cuba Libre, made with
dark rum gelée, Coca-Cola granitée, lemon froth and fizz; and a
Cosmopolitan of vodka gelée, orange sorbet, cranberry froth and lime
zest. The lounging area, inclusive of a 13-seat bar, will mix
signature drinks as well, all fruit-infused elixirs made with natural,
organic fruit and will be shaken, stirred, mixed and muddled from
scratch. Over 150 wines will be poured, with 20-plus available by the
glass.
Oh, there's plenty more, such as live entertainment nightly in MIA's
lounge and second-floor VIP sections, with built-in stage and
"state-of-the-art" sound system. And more still: A 16-foot multi-touch
iBar® and a 24-foot iWall(tm) in the downstairs lounge offers new
interactive technologies that will create special effects by tracking
the sensation of movement on a digital surface.
If it all sounds a little too Karu-ish, the cuisine is going to
be offered at "moderate price points" to appeal "to the
budget-conscious repeat customer". And MIA's General Manager Samantha
DeBianchi invites locals and visitors "to check the 'red carpet
pretentiousness' at the door".
