Food News

The Cypress Room Makes Bon Appetit's 50 Best New Restaurants List

Bon Appetit has just released its 50 Best New Restaurant nominees and Florida's only nod comes as absolutely no surprise.

The Cypress Room, chef Michael Schwartz' restaurant that calls to mind the sophisticated supper clubs of yesteryear, was named one of the magazine's nominees for the top spot of "Best New Restaurant."

The list was compiled by Andrew Knowlton, who "spent countless hours and traveled thousands of miles in search of America's Best New Restaurants."

See also:

- The Cypress Room Keeps It Classy in the Design District

- Best Expensive Restaurant: The Cypress Room

Bon Appetit had this to say about The Cypress Room:

"At this latest venture from Michael Schwartz (of the famous Michael's Genuine), throwback French dishes--frog's legs, onion soup, côte de boeuf for two -- feel new again. The space's wise-guy, clubby mood--with taxidermy on the walls and steaks on the menu--may not scream "beach!" but the baby-blue banquettes will remind you you're in Miami, baby."

The magazine raved about the restaurant's lamb tartare with quail egg and toast; the barrel-aged cocktails; and the vintage and (intentionally) mismatched bread-and-butter plates, sourced from thrift shops and Etsy.

The Cypress Room is in some great company, joining Wylie Dufresne's latest New York venture, Alder, and chef David Myer's Hinoki & The Bird in Los Angeles. Also on the list is another chef with a Miami presence -- Andrew Carmellini's Lafayette, also in New York City, made the grade. Carmellini, of course, is chef/owner of The Dutch on Miami Beach.

On August 14, the 50 restaurants will be whittled down to a "Hot Ten" countdown. At that time, the Best Restaurant in America will be announced. In Miami, we already know what that is.

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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