The 2005 opening of Michy’s – Chef Michelle Bernstein’s flagship restaurant – signaled the birth of Miami’s Biscayne Corridor as a top, new, 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. Recently, Bernstein introduced Michy’s new summer menu, resplendent with the vibrant flavors and lush compositions that have cemented her reputation as one of the top chefs in the U.S.
“Michy’s concept was always as a gourmet neighborhood restaurant,” says Bernstein, who 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.” To that end, like most dishes at Michy’s, many of the new offerings are available in half, perfect-to-share portions or in entrée-sized, full portions. In keeping with Michy’s concept, the restaurant’s menu eschews the traditional appetizer-entrée-sides construct, divided into only two categories – Raw Bar ($12-$16, MKT price) and Plates of Resistance ($7-$31).
Crisp and cool new salads include Bernstein’s re-do of the classic wedge, incorporating the traditional ingredients – iceberg lettuce, bacon and creamy blue cheese – but focusing on Florida grown heirloom tomatoes with spicy fried onions and avocados (Florida grown when available, Haas otherwise). Greek salad gets a refreshing spin with the introduction of fresh watermelon, zahtar and tinto vinaigrette and roasted beet salad comes complete with luscious slices of pear, baby arugula, feta cheese and almonds. Of course, no summer menu would be complete without the perfect summer soup, at Michy’s it’s white gazpacho with Marcona almonds, white grapes and cucumbers.
Fennel dusted sweetbreads are fried perfectly crisp, served with fava bean pesto, oranges wedges, and fresh fava beans. Salmon seared to perfection and served with baby artichokes, faro and cippolini onions while black cod is sautéed and served atop sunchoke puree with a carrot ginger reduction. House-made seafood tagliatelle comes with a bounty of scallops, mussels, clams, diced shrimp and a seafood nage. A very-Floridian yellowtail snapper is prepared whole with Malaysian curry and served with green and ripe mangoes and hearts of palm. A perennial summer special at Michy’s returns as well: lick-your-fingers delicious crispy fried chicken with cheese grits, creamy coleslaw and a wedge of refreshing watermelon.
Signature desserts ($9) are a must, with winning dishes including Bernstein’s famous bread pudding, with raisins, cognac, chocolate chunks and vanilla ice cream; Latin-inspired baked Alaska – pistachio cake with dulce de leche ice cream and passion fruit salsa; and a light and luscious vanilla panna cotta. New summer desserts are in development.
Seating 65, Michy’s sports an eclectic design that blends modernity, kitsch and antiquity. Whimsical chandeliers made of Florida sand dollars light the scene. A comfy, orange-cushioned banquette runs along the restaurant’s northern wall. Many foodies enjoy the eat-in bar, which features rows of open wine racks, a marble counter top and a base of multi-hued blue mosaic tile, while some opt for the restaurant’s intimate back patio for al fresco dining. The floor and ceiling at Michy’s are both painted a beautiful deep blue for a dramatic design element accent.
A Miami native of Jewish and Argentine descent, Bernstein (40) is one Miami’s brightest culinary stars, equally known for her sublime cuisine as well as her bright and vibrant personality. A James Beard Award winner (Best Chef South 2007) and author of Cuisine a Latina (Houghton Mifflin Harcourt 2008), Bernstein owns and operates three restaurants with husband/partner David Martinez: Michy’s, a haute neighborhood haunt on Miami’s Biscayne Corridor; SRA. Martinez, a new eclectic tapas restaurant in the burgeoning Miami Design District and MB, a beautiful, open air restaurant at the gorgeous Aqua Resort in Cancun. In addition, she hosts the Emmy-nominated PBS weekly television series, Check, Please! South Florida, consults for Delta Airlines and appears regularly on national television shows, ranging from Top Chef and The Today Show to the Martha Stewart Show.
Dubbed one of the “Top 50 Restaurants in the Country” by Gourmet and “Best New Restaurant 2006” by Food and Wine, Michy’s is located at 6927 Biscayne Boulevard in Miami. Dinner is served Tuesday – Thursday, 6:30-11:00 p.m., Friday & Saturday, 6:00-11:30 p.m., and Sunday, from 6:00-10:00 p.m. Telephone: (305) 759-2001. Website: www.chefmichellebernstein.com
