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Source MiamiNewTimesDining
Miami’s hottest chef, Michelle Bernstein, is literally sweating it out over a hot stove in her modest 50-seat restaurant on a not-yet-up-and-coming stretch of Biscayne Boulevard. Michy’s is like the classical European restaurants of yesteryear, when everything was made from scratch. Whole chickens, ducks, and fish are taken apart and portioned, the bones reserved for stocks. Steaks are carved from the whole sirloin — in creative manner: A side of New York strip is turned into stocky square bricks of meat. Pastas, gnocchi, French fries, mayonnaise: all prepared on the premises. The dinner menu is a compilation of 30 to 35 dishes, many of which change daily. They are offered as half or full orders, though some of the listings are more starterlike than others, including ceviches, carpaccios, salads, and raw bar selections. Half orders are priced between $6 to $12, and most full-size entrées run $14 to $22, which is inexpensive enough to encourage the sampling of numerous items. Michy’s cuisine is simple, comforting, and rustic, with bold, quality flavors. Turks and Caicos conch fillets “escargot style” bring tender fillets tucked into mini conch shells in garlic, parsley, and butter. Airy potato gnocchi is bathed in a Bolognese sauce flecked with duck sausage. A peasant staple — polenta — comes gloriously capped with crisp bacon bits, a softly poached egg, and grated Pecorino cheese and black truffle. Watercress tossed with fresh tarragon leaves, halved green grapes, goat cheese, caramelized shallots, and a light balsamic dressing makes for a revelatory salad. Desserts such as baked Alaska and strawberry shortcake are crafted in-house too, the former layered with pistachio ladyfingers and dulce de leche ice cream. A cozy, unpretentious setting; a short list of great boutique wines; affordable prices; and a chef in her prime behind the stoves — it doesn’t get much better than this. Michy's 6927 Biscayne Blvd
Miami, FL 33138 305-759-2001
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