Food News

Michelle Bernstein's Michy's Pop-Up Returns for Art Basel: Fried Chicken on the Menu

For those of us that simply cannot wait for the reopening of Michy's, take comfort. Chef Michelle Bernstein's flagship restaurant will pop-up at the Miami Beach Botanical Garden in time for Art Basel for a very limited run.

Chef Bernstein's Michy's pops up from December 3-6 from 6 to 11 p.m. at the garden's Banyan Room and its adjacent terrace.

See also: David's Cafe to Reopen on Alton Road

Menu items will include favorite dishes from Michy's including the chef's famed fried chicken with potato puree and gravy ($34). Other items include salt crusted yellow tail snapper with ragout of baby artichokes, spinach, olives grape tomatoes, and Moroccan couscous ($36); braised short ribs with roast root vegetables ($38); steak frites with house made fries, bearnaise, and au poivre dipping sauces ($38); and fettuccine carbonara with smoked bacon, fresh peas, and crispy jamon serrano ($34). Starters include Peruvian-style ceviche of whitefish shrimp, calamari, octopus, and cancha ($21); jamon serrano and blue cheese croquetas with fig marmelade ($15); Island Creek oysters on ice served with mignonette, cocktail sauce, and horseradish ($18); and tuna tartar with ginger, soy, scallions, chilis, and chips ($24).

For dessert, there's deep fried apple pie with caramel sauce and vanilla ice cream; Greek yogurt panna cotta with watermelon soup, lychees, passion fruit gelee, and mango tuile; and Michy's bread pudding with raisins, cognac, chocolate chunks, orange rind, and vanilla ice cream.

Reservations are required for dinner and can be made by contacting Nick Paton at 877-222-1742 or by email at events@michysmiami.com.

In addition, the restaurant will accommodate walk-ins on an availability basis with a special tapas menu that includes fava bean hummus with crisps ($8); roasted cauliflower with raisins and pickled garlic ($14); oven-roasted sunchokes ith hazelnuts and herbs ($16); roasted butternut squash with sesame and pumpkin seeds ($15); crab bruschetta with lemon aioli ($18); along with a cheese board ($16) and jamon iberico ($19).

The chef will also offer casual eats at the Garden Cafe, with no reservations required to partake from the menu featuring salads, sandwiches, coffee, pastries, and a daily grilled item. Items include a chopped Greek salad with romaine, tomato,

cucumber, green pepper, chick pea, red onion, feta cheese, and Greek dressing ($12); bibb Lettuce Salad with jalapeño buttermilk dressing, avocados, grape tomatoes, and

crispy shallots ($13) a Garden Cafe turkey sandwich with sous vide free range turkey,

Amish white cheddar, greens, mayo on an egg roll ($12); Michelle's favorite, thinly sliced

Tuscan salami with truffle butter, arugula, and reggiano on a baguette ($12); and meyer lemon and thyme grilled Florida fish, served with greens, cerignola olives, and salsa verde ($22).

The cafe is open at the Botanical Garden on December 1, 1 p.m. to 6 p.m.; December 2, 10 a.m. to 6 p.m.; December 3, 10 a.m. to 8 p.m.; December 4-6, 10 a.m. to 8 p.m.; and December 7, 10 a.m. to 6 p.m.

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Laine Doss is the food and spirits editor for Miami New Times. She has been featured on Cooking Channel's Eat Street and Food Network's Great Food Truck Race. She won an Alternative Weekly award for her feature about what it's like to wait tables.
Contact: Laine Doss