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Try These Eight New Spring 2019 Menus in Miami

As days in the Magic City grow longer and warmer, our tastes tend toward lighter, fresher dishes that bring a bright bouquet of flavors and textures.

There's no shortage of spring bounty in South Florida, and local chefs have designed menus that incorporate fresh ingredients in every course, from intriguing entrées to decadent desserts.

Here are the seasonal menus that should be at the top of your list.

Bird & Bone's honey-baked salmon.EXPAND
Bird & Bone's honey-baked salmon.
The Confidante Miami Beach

Bird & Bone

4041 Collins Ave., Miami Beach
305-424-1234
theconfidantehotel.com


At this eatery inside the Confidante Hotel, chef Richard Hales has added items to his soulful, Southern-inspired menu that incorporate the best of spring's ingredients and flavors. Begin with grilled Atlantic oysters with lemon and scallion ($21) or chilled lobster salad with watercress, fennel, and tarragon ($22). For a main course, opt for the honey-baked salmon with spring pea pilau, seasonal mushrooms, and glazed heirloom carrots ($36); grilled prawns and local purple rice grits with marinated artichoke, blue crab, and miso butter ($34); or whole Maine lobster and dumplings with truffled leeks and potato dumplings ($55). For dessert, order the indulgent s'mores, made with graham crackers, meringue, dark chocolate, and Nutella marshmallow ice cream ($13).

Try These Eight New Spring 2019 Menus in Miami (3)EXPAND
Chotto Matte

Chotto Matte

1664 Lenox Ave., Miami Beach
305-690-0743
chotto-matte.com


This spring, Chotto Matte takes guests on a culinary journey to Japan to celebrate sakura season, when the country's iconic pink cherry blossoms are in bloom. Nikkei is still the focus at this South Beach spot, and you can enjoy elaborate Japanese-Peruvian dinner items that are as colorful as the restaurant's graffitied walls, such as the blossom hamachi sashimi with yellowtail, peach, and salsa ($15), and pan-fried diver scallop with ahi yuzu causa and cherry ponzu ($15). There's also an ebi blossom tempura dish ($15) and a colorful Hiroshima spring maki made with bluefin tuna, shiso, and pickled cherry blossom ($29). For dessert, try the raindrop jelly with cherry ripple ice cream ($12.50). Chotto Matte's signature spring cocktail is the mystical Jasmine Fantasy, a mix of Grey Goose infused with jasmine flowers, Aperol, St-Germain, and tonic water ($16), which you can opt to sip in the vibrant cocktail lounge under the eatery's retractable roof.

Bu-viche and Surfer Ranchero dishes at Malibu Farm.EXPAND
Bu-viche and Surfer Ranchero dishes at Malibu Farm.
Malibu Farm Miami Beach

Malibu Farm

4525 Collins Ave., Miami Beach
305-674-5579
edenrochotelmiami.com


A combination of healthful fare and picture-perfect ocean views makes Malibu Farm an ideal destination this spring. At her California-cool restaurant in the Eden Roc Hotel, Helene Henderson offers new dishes such as the bu-viche, with shrimp and octopus, habanero lime, avocado, and red onion ($24); a roasted veggie pizza with mozzarella, pesto, roasted veggies, and arugula ($23); and burrata with arugula, seasonal fruit, sesame-seed brittle, pomegranate, and maple balsamic ($24). The dinner menu includes offerings such as miso-poached shrimp with poached egg, miso tahini dressing, maitake mushrooms, farro, sweet peppers, and ginger ($40), and organic airline chicken served with potatoes, Brussels sprouts, tomato, and shallots ($38). There's also lobster with potatoes, corn, capers, arugula, and grilled lemon ($62 whole, $36 half), as well as grilled octopus with chile poblano sauce and arugula ($42).

Matador Room's tuna tartare.EXPAND
Matador Room's tuna tartare.
The Workshop

Matador Room

2901 Collins Ave., Miami Beach
786-257-4600
matadorroom.com


Michelin-starred chef Jean-Georges Vongerichten has added a selection of vibrant offerings to the brunch, lunch and dinner menus at his Matador Room in the Edition Hotel. The changes include a revamp of the restaurant’s spring pea guacamole, now made with toasted sunflower seeds ($14), along with veggie-forward dishes such as sucrine and arugula salad with crispy potatoes and yuzu ranch dressing ($12), and a beet and strawberry salad with pistachio, red chili, and shallot dressing ($15). Other notables items are the peekytoe crab and corn fritter with chipotle aioli and cilantro ($15); tuna tartare served on bibb lettuce with avocado, capers, and potato flakes ($20); and new small plates such as crispy asparagus with sesame seeds and citrus dip ($9). For dessert, there's a violet pavlova, a meringue cake with rhubarb and lychee, and a Meyer lemon tart with mint meringue ($11 each).

No Name Chinese's Drunken scallopEXPAND
No Name Chinese's Drunken scallop
Alexandria Guerra

No Name Chinese

7400 SW 57th Ct., South Miami
786-577-0734
nonamechinese.com


For spring, chef Pablo Zitzman's No Name Chinese offers a new roster of specials, such as shrimp toast with house-made shao bing bread, sesame seeds, shrimp, trout roe, horseradish, and sorrel ($8), and a crab chao fan with Thai basil, bean sprouts, Tianjin chilies, pine nuts, and crunchy garlic ($21). The seasonal feast continues with spicy Wagyu flank steak with a black garlic rub, bulgogi vinaigrette, soba noodles, and mushrooms ($28), and a drunken scallop crudo with cucumber water, sake, hearts of palm, poppy seeds, Thai basil, and fleur de sel ($14). Save room for the unique Hong Kong French toast, made with shao bing bread, peanut butter, milk iced-tea gelato, butter crumble, and condensed milk ($12).

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Phuc Yea

Phuc Yea

7100 Biscayne Blvd., Miami
305-602-3710
phucyea.com


On the restaurant's spring menu, find seasonal staples in dishes such as baby bok choy with ginger, garlic, oyster sauce, herbage, and crispy garlic ($12); bodega-style cold sesame noodles with peanut-sesame dressing, shaved vegetables, herbage, and crispies ($14); and a soft-shell crab bao bun with salt and pepper, pickles, jalapeño, and sriracha rémoulade ($12). Large plates include a pho-spiced smoked short rib with spiced seasonal fruit salad and fish sauce caramel ($38), and osso buco with veal shank, brisket, sliced flap, meatballs, herbage, noodles, bean sprouts, and hoisin/sriracha (MP). New cocktails to enjoy are the General Tran Salute, a rum old-fashioned with Havana Club blanco, JoJo Tea's bai mu dan white tea, lemongrass syrup, and orange bitters; and the Phuc It, Just Eat Me, a strawberry daiquiri made with Havana Club blanco, Lustau Amontillado sherry, holy basil, and lime ($14 each).

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The Louis Collection

Red the Steakhouse

119 Washington Ave., Miami Beach
305-534-3688
redthesteakhouse.com


This season, the upscale steakhouse in Miami Beach's South of Fifth neighborhood is serving a bevy of tantalizing dishes, including an indulgent three-tiered hot seafood tower piled with whole Maine lobster, king crab, white gulf shrimp sautéed in lemon garlic butter, mussels diavolo, oysters Rockefeller, and stuffed clams ($199). Continue your meal with wild mushroom pasta, packed with royal trumpet, white and brown beech, and maitake mushrooms in a mushroom cream sauce with Pecorino-Romano cheese ($41); zucchini flowers stuffed with ricotta and king crab served over sweet corn and roasted chile risotto ($24); a 40-day aged Porterhouse ($199); and an ultimate meat board ($299). Dessert highlights are the red velvet cake ($19) and a creme brûlée duo ($15 each or $24 for both). Red the Steakhouse also hosts Wine Wednesdays, when all wine bottles are 50 percent off, and Champagne Thursdays, with $55 bottles of Veuve Clicquot and $99 half-bottles of Krug Grande Cuvée Brut, along with specialty priced oysters and caviar all night.

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Swire Hotels

Tea Room

788 Brickell Plaza, Miami
786-805-4655
east-miami.com


This charming Brickell spot on the 40th floor of the East hotel offers an Asian menu, a cocktail lounge, and floor-to-ceiling windows with sweeping views of the Miami skyline and Biscayne Bay. Wednesday through Sunday from 7 to 9 p.m., the Tea Room hosts the Asian Night Brunch, where guests select from the eatery's $88, five-course tasting menu to pair with their choice of free-flowing champagne, wine, beer, or sake. Choose from spring-inspired appetizers such as a tuna tower with sushi rice, quail egg, and a wasabi-soy demi-glace, or Thai lobster salad with mango and Fresno pepper. Continue with an entrée of Korean short rib served with kimchee-spiced cucumber and soy marinade, or chicken yakitori with sesame and quail egg. Sweet endings include bananas Foster cake with star anise whipped cream, and Asian gingerbread pudding with chocolate, ginger, and vanilla rum sauce.

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