April 21, 2017
April 21, 2017
Find out what's new on Miami's culinary scene this month.
Michael Shikany shows off some creative plating.
Food can be lots of things, from comforting to creative. Chef Michael Shikany’s eponymous eatery, a clean, almost austere space between warehouses in Wynwood, opts for a bit of both.
Shikany, who graduated with honors from the French Culinary Institute in New York and who has stints at Le Bernardin, Babbo, and Gramercy Tavern under his toque, applies avant-garde techniques to traditional food from all over the world. Menu standouts include the Akaushi wagyu tenderloin tartare with cayenne apple chutney, pickled mung bean, shiso, and chili oil powder; and the duck-fat-poached black cod with japchae noodles and shimeji mushrooms in a broth of coconut milk jus. 251 N.W. 25th St., Miami, 305-573-0690
Sit poolside at Hyde Beach and recoup with a menu created by José Andrés’ ThinkFoodGroup, with breakfast-y options such as brioche French toast with fresh fruit and tamarind, or the Catalan Breakfast (jamón serrano, manchego, and Catalan tomato bread), or go all-in with a whole yellowtail snapper with papaya and charred corn. That should prep you for a dive into Hyde Beach’s cocktail menu. Brunch is Sundays only. 1701 Collins Ave., Miami Beach, 305-674-1701
Karina Iglesias and chef Deme Lomas at Niu Kitchen.
Operated by Karina Iglesias, formerly of Soya e Pomodoro, and chef Deme Lomas, who hails from Barcelona, Niu Kitchen opts for an experimental angle on Spanish cuisine. Although it’s located in urban downtown, the interior has a rustic charm, and the menu holds gems like cold tomato soup with mustard ice cream and basil oil; scallops with jamón ibérico and artichoke cream; and pork cheeks braised, then glazed, accompanied by potato foam. 134 NE Second Ave., Miami, 786-542-5070
Zak Stern learned his craft in Europe, brought his own “mother” fermenting stock back from Israel, and started supplying restaurants such as Oak Tavern and Books & Books Café with raved-about loaves. He recently opened his own kosher café, Zak the Baker, serving toasts topped with loveliness such as Paradise Farms honey butter, whipped ricotta, or anchovy shallot butter; or try a salad of arugula, fennel, Florida watermelon, and mint Dijon. 405 NW 26th St., Miami
After a few years serving only wine and beer with its beloved Italian fare, Macchialina Taverna Rustica now has a full liquor license and mixologist William Rivas, previously of Khong River House and 1826, concocting libations. Rivas says his approach avoids “over-stylizing” the cocktails so “you can still taste the quality of the spirit.” Offerings include the El Diablo with Olmeca Altos blanco tequila, crème de cassis, and ginger beer; the Allegheny with Rittenhouse rye, blackberry liqueur, and lemon; and the Rising Sun, made with Pierde Almas mezcal and blood orange. 820 Alton Road, Miami Beach, 305-534-2124
PHOTOGRAPHY BY GESI SCHILLING (SHIKANY); BILL KEARNEY (HYDE BEACH); STEPHAN GOETTLICHER (IGLESIAS)