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 firstname.lastname@example.org.
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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