Opened in 2005, Chef Michelle Bernstein’s flagship restaurant, Michy’s, signaled the birth of Miami’s Biscayne Corridor as a top, off-the-beaten path, dining destination.  Since then, it has remained a gem in South Florida’s dining crown, drawing visitors and a loyal local following hungry for Bernstein’s creative contemporary American fare, served in an energetic, unpretentious, comfortable setting.


To keep with Chef Bernstein’s concept of a gourmet neighborhood restaurant, she purposely chose an unassuming strip mall location off bustling Biscayne Boulevard for its location.  “The 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 experience” says Bernstein.


Most dishes at Michy’s are available in half, perfect-to-share portions or entrée-sized, full portions. The restaurant’s menu is divided into two categories – To Begin, including raw bar ($12-$16, MKT price) and Plates of Resistance ($7-$31).   


To Begin standouts include Bernstein’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 – crispy chick pea panisse served with mushroom-arrowhead spinach ragout, tomato sec, and crispy garlic.


Source: Digest Miami


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