- Rabbits. The gourmet game is scampering around menus like the Design District's new Mediteranean resto Brosia which features a rabbit stifado made with currants, candied walnuts and pearl onions. Then there's The Smoking Rabbit's eponymously-themed dish that also incorporates carrot jus and celery root.
- Mac & Cheese. Bourbon Steak, Andu, The Smoking Rabbit, Bistro One at the Ritz all have their own fancied up versions of this American comfort food. Bourbon wins with their perfect al-dente noodles and truffle shavings but Andu turns out a nice cast iron pot with manchego, cheddar and fontina.
- Figs. Atrio at the Conrad's got an asparagus salad with fig chutney as well as a roasted fig and barley" risotto" to go along with a roasted squab. Michael's Genuine has a pizza with mission figs along with grilled onions, fontina cheese and Berkshire pork and he's also got a black mission fig & cambazola cheese crostini on the bar snacks menu.
- Polenta. It seems like it all started with Michy's ethereal version of this peasant pantry staple. Then La Marea busted out with Pietro Rota's delicate parmesean cream-infused side. Soon after Joley at the Astor and Brosia were offering up their porridge-like interpretations of this cornmeal food. Michy's still wins with its soft boiled egg topping.
Thursday, February 21, 2008
Miami Dining Trends
Miami is usually about 2 years behind New York when it comes to culinary fads. We've just inherited our first gastropub, whereas NY'ers were kicking back at places like The Spotted Pig and Freeman's before we even knew what lardons were. Beef-happy outlets are invading like Kobe Club, STK and BLT-Steak and hopefully beer-centered bars featuring microbrews will follow. One thing I notice as I check out new restaurants is that certain dishes keep popping up on menus around town. Here are a few: