Opened in 2005, Chef Michelle Bernsteinâ€™s flagship restaurant, Michyâ€™s, signaled the birth of Miamiâ€™s Biscayne Corridor as a top, off-the-beaten path, dining destination. Since then, it has remained a gem in South Floridaâ€™s dining crown, drawing visitors and a loyal local following hungry for Bernsteinâ€™s creative contemporary American fare, served in an energetic, unpretentious, comfortable setting.
To keep with Chef Bernsteinâ€™s concept of a gourmet neighborhood restaurant, she purposely chose an unassuming strip mall location off bustling Biscayne Boulevard for its location. â€œThe menu was designed so folks can come in, grab a seat at the bar and order a few small plates or have a more formal dining experienceâ€ says Bernstein.
Most dishes at Michyâ€™s are available in half, perfect-to-share portions or entrÃ©e-sized, full portions. The restaurantâ€™s menu is divided into two categories â€“ To Begin, including raw bar ($12-$16, MKT price) and Plates of Resistance ($7-$31).
To Begin standouts include Bernsteinâ€™s signature take on an authentic Spanish staple, jamon serrano and blue cheese croquetas, topped with succulent fig marmalade; as well as creamy polenta topped with a truffle poached egg and bacon. Newer additions also include perfectly fried fennel dusted sweetbreads, served with carrot-orange sauce, caramelized fennel and a shaved fennel carrot salad with crispy bacon.
Plates of Resistance offer additional delights, such as tender and juicy short ribs falling off the bone, served with roasted calabaza, parsnips and turnips, natural jus, and sweet Florida corn with lime and chilies; and an innovative vegetarian option â€“ crispy chick pea panisse served with mushroom-arrowhead spinach ragout, tomato sec, and crispy garlic.
Source: Digest Miami