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Carbonara croquetas dusted with cured egg yolk tell you everything about what Michelle Bernstein is doing at her first restaurant with her name on the door in nearly a decade. It's a Spanish-Mediterranean dinner spot in Coral Gables where the menu traces her life, from a Jewish Argentine upbringing to time spent cooking with grandmothers across Spain, Morocco, and Hungary. The result is personal in a way that most "globally inspired" menus only pretend to be.
The awards strongest first
- The New York Times The 25 Best Restaurants in Miami Right Now
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Carbonara croquetas
“Carbonara croquetas are salty and creamy, dusted with cured egg yolk.”
The New York Times -
Rabo encendido paella
“Rich rabo encendido paella combines oxtail, a Cuban comfort food, with Spanish tradition.”
The New York Times -
Whipped feta "Greek-ish" salad
“And the whipped feta “Greek-ish” salad pairs puckery vinegar with sweet pomegranate.”
The New York Times
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