Forbes Best US Restaurant-62-Michy’s, Miami, FL
Michy’s is the golden child restaurant created by husband and wife teamDavid Martinez and Michelle Bernstein. This modern bistro located in the upand coming neigborhood of Miami’s “Upper East Side”, awakens the 69th block on gritty Biscayne Boulevard withits glowing lights and bustling energy. Chef Bernstein and her team utilizeseasonal ingredients and draw uponlocal farmers and fisherman to create whimsical bistro dishes, a style shecoins as “luxurious comfort food.”
A word from Michy’s
The menu is comprised of an eclectic range that includes Michelle’s Jewish-Argentinean background, classical French training and a love for all things Spain with a sprinkling of homey Italian. From Crispy Fried Poussin, to Ceviche, to Braised Short Ribs, there is literally a little something for everyone. The goal is to enjoy yourself, to enjoy every bite and to take your palate on a ride!
Since the pivotal Mango Gang era in the late ‘80s and early ‘90s, almost no other Miami chef has made as big a splash on the national culinary scene as Chef Michelle Bernstein. A Miami native of Jewish and Latin descent, this passionate culinaire has dazzled diners and critics alike with her sublime cuisine and a personality as bright and vibrant as the Florida sun. “My food is luxurious but approachable,” says Bernstein, a James Beard Award winner (Best Chef South 2007) and author of Cuisine a Latina (Houghton Mifflin Harcourt 2008).
When I found out I’d be coming to Miami for a few days for business, I knew Michy’s would be my first dinner stop. It was also to be my first meal eating alone in a restaurant, so I had pretty high expectations.
On a Wednesday night at 9pm the restaurant was about half full, with an empty bar. I sat down, and soon after asked the bar server – James – for his recommendations. He definitely gave me them, though I kind of made up my mind separately as he was doing so.
I started with the jamon serrano and blue cheese croquetas with fig marmalade. Wowowowow. They were absolutely delicious, and honestly, I actually forgot there was blue cheese in them! It was either super mellow, or mellowed out by the super sweet fig marmalade (which I loved), or both. These were really good, and when they were gone I kept eating the fig marmalade with the bread that was brought to me promptly after ordering. There were so many other “to begin" dishes I wanted to try, too…
For my entree I ordered the wild salmon with fingerling potatoes, caramelized leek and fennel fondue, and buerre blanc. Holy shit people. This was easily the second best salmon dish I’ve had in a restaurant in my life (first being Rick Bayless’ at Frontera), and took home first prize for crispiest skin. It was also perfectly cooked (I ordered it chef’s choice), and a perfect portion. Aaaaand I may have wiped all the sauce off my plate with bread. Sensing a theme here?
I couldn’t help but order dessert, and this time I went with James’ recommendation. Oh, and btw, as soon as I initiated conversation after I ordered my app/entree, the conversation never stopped! He was great fun to talk to, gave me tons of tips about visiting Miami, and was very enjoyable company. He also decided he wanted to give me a glass of wine to go specifically with my salmon – how sweet!
Okay back to dessert – James’ favorite was the bread pudding, so I ordered it, along with a glass of my favorite wine, Moscato d’Asti. The wine was perfect, and a HUGE pour (I don’t drink a lot, so maybe it was normal?). The bread pudding was good, though really much more like custard than a traditional bread pudding, and I thought the flavors could have been a bit more developed. I liked how they dot chocolate all over the top, and some is hidden throughout so you really get some in every bite (it’s not a chocolate-based dessert), though I was disappointed they don’t make their own ice cream in house. The ice cream was pretty boring – kind of took the whole thing down a notch. James asked if I liked coffee, and couldn’t wait to have me try one of Miami’s signature drinks – an adorable “Cortadito" that he brought, thankfully in the decaf variety. It was absolutely delicious – I highly recommend!
Overall a splendid meal – definitely worth the hype – and there’s tons on the menu I would return to try were it not 1500 miles away from home