Tasting menus, pop-up dinners: Michelle Bernstein’s everywhere!
Starting Nov. 11, and then every Wednesday in November, Michelle Bernstein will wow six lucky patrons at her CENA by Michy restaurant when she serves a multi-course tasting menu with “playful, off-menu dishes.” This is OmaMichy(6927 Biscayne Blvd., Miami, 305/759-2001), which sounds like a fun and fabulous concept. The menu, which changes weekly for two seatings (7 and 9:30 p.m.), is $75 per person, excluding tax and gratuity, and you can buy a $45 beverage pairing to go with that, too. With only six seats available, reservationsneed to be made in advance.
Kicking off the series is a giveaway for the first 7 p.m. seating on Nov. 11. To enter, tweet @chefmichy, use #omamichy and describe your most adventurous meal. The deadline is Nov. 8 at midnight.
Keep an eye out for more of this busy chef. She will please us again with her Michelle Bernstein’s Michy’s Pop Up, in its third year during Art Basel in Miami Beach 2015 at the Miami Beach Botanical Garden. Breakfast and lunch will be served at Garden Café by Michelle Bernstein and dinner at Michy’s Pop Up.
And because she doesn’t already have enough on her Michy plate (!), she will be hosting a sold-out dinner at SOBEWFF on Feb. 25.
Restaurant opening today: Talde Miami Beach
Top Chef alum/restaurateur Dale Talde, with partners David Massoni and John Bush of Three Kings Restaurant Group, opens Talde Miami Beach on Nov. 6, with an Asian-American cuisine. This is the third restaurant for the group, and it’s inside the Thompson Miami Beach hotel (4041 Collins Ave., Miami Beach). It’s open nightly for dinner starting at 6 p.m., with late-night hours on the weekend.
Tequila Dinner: Cantina Laredo, Hallandale
You’ve been waiting for it, and now Cantina Laredo (501 Silks Run, Hallandale, 954/457-7662). is hosting its quarterly Tequila Dinner on Nov. 19. Cocktails start at 7 p.m., dinner at 7:30, and it’s $49.99 per person for four courses and Don Julio tequila. Belly up for beef tamal with chorizo corn hash, sopa y pozole con pollo, then seabass or pork chop, finished with guava flan for dessert. Did we mention the tequila? Cocktails with one of Don Julio’s six tequilas will accompany each course.
About the Author
Lynn Kalber wasn’t born in Boca Raton, but she attended elementary through high school there, so she might as well have been. She’s a graduate of the University of Florida and has been in journalism most of her life, including 26 years at The Palm Beach Post. She’s written feature and food stories, and edited food copy among other jobs, including blogging about wine (The Swirl Girls). Her husband is writer and author Scott Eyman. They live in West Palm Beach with an assortment of cats and dogs.
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