Michelle Bernstein knows not to mess with a good thing. But it's nice to see that a busy bee who juggles ownership of three restaurants, her own TV show, a consultancy with Delta, and a leadership role with nonprofit Common Threads is still able to direct the necessary attention to her bread and butter -- being a great chef and finding time for her flagship gourmet neighborhood joint cum national media darling, Michy's.
Four Courses, Eight Italian Wines: Michy's takes a playful approach to wine pairing by offering guests two different ways to experience each of four dishes for its first such dinner this summer. Allegra Angelo, for Michy's and Julie
Mushett, for Vinifera Imports will be hosting in the dining room as Chef Michy whips up a hot and cold vegetable salad with tomato broth, shrimp and creamy rice with candied seafood nage, Barolo-braised and grilled short ribs, bone marrow salad, and panna cotta with fresh cherries. After a "Welcome at the Bar" with Orvieto, Castagnolo, by Barberani, Umbria 2007, the courses each arrive with two contrasting wines. First, Frascati dei Preti, by Piero Constantini, Lazio 2006, and Pinot Grigio Ramato, by Zeni, Trentino 2007; second, Soave Classico, Monte Grande, by Pra, Veneto 2006, and Rosso di Montalcino, by Canalicchio di Sopra, Toscana 2006; and third (main,) Langhe Rosso, Long Now, by Giorgio Pelissero, Piemonte 2004, and Sangiovese, Flaccianello della Pieve, by Fontodi, Toscana 1998. To finish, there will be one wine with dessert, Brachetto d'Acqui, by Braida di Giacomo Bologna, Piemonte 2007. $85 per person (not including tax, gratuity); Tuesday, June 38 promptly at 7:00 p.m.; For reservations call 305.759.2001.
Some New Salads, Other Delights: Bernstein recently introduced a "re-do" of the classic wedge, accenting the traditional iceberg lettuce, bacon and creamy blue cheese with Florida-grown heirloom tomatoes, spicy fried onions and avocados. Fresh watermelon, zahtar and tinto vinaigrette lighten up the Greek salad. The roasted beet salad features sliced pear, baby arugula, feta cheese, and almonds. Also new, fennel dusted and fried sweetbreads with fava bean pesto, oranges wedges, and fresh fava beans; seared salmon with baby artichokes, faro, and cippolini onions; black cod sautéed and served balanced on sunchoke puree with a carrot ginger reduction; house-made seafood tagliatelle with scallops, mussels, clams, diced shrimp, and a seafood nage; whole Florida yellowtail snapper with Malaysian curry, and green and ripe mangoes and hearts of palm; and a summer special at Michy's returns -- crispy fried chicken with cheese grits, creamy coleslaw, and a wedge of refreshing watermelon. No desserts have been added as of yet.
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