<a href="http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2011/01/img-aspx.jpg"><img class="alignleft size-medium wp-image-500" title="img-aspx" src="http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2011/01/img-aspx-300x200.jpg" alt="" width="300" height="200" /></a><strong>6927 Biscayne Boulevard
305-759-2001
<a href="http://www.michysmiami.com/" target="_blank"><em>www.</em><cite><strong>michys</strong>miami.com</cite></a></strong>

Michy's is the kind of restaurant where many of the dishes linger in your mind and keep you coming back over and over just to see if your memory played tricks. Michele Bernstein, a former ballerina and previously at Azul downtown, runs this serious eatery alongside her husband David who man’s the reservation desk and expertly oversees the somewhat funky mismatched dining room.

Trained in classical French cooking, Michele decided to offer innovative beautifully presented plates in two sizes, more often referencing the New American style. They took a risk opening this ambitious restaurant in an area of Biscayne bereft of fine dining. But word travels fast and bolstered by her reputation at Azul, Michey’s was an instant success. Now Michey’s only improves with age as she continues her quest for “luxurious comfort food.”

Signature dishes include the jamon serrano and  blue cheese croquettas, Peruvian style ceviche and seared foie gras “n” waffles for  starters.  Falling off the bone shortribs with parsnip potato mousseline or seared halibut with wild mushroom salsify or the pan seared sole accompanied by sunchoke puree, baby artichokes, preserved lemon and olive nage are all dishes in the “transcendent” category.

For desserts I gravitate to  the baked Alaska and Michey’s ethereal bread pudding which are killer endings to  an evening at one of Miami’s best.

<strong>Tuesday - Thursday and Sunday: 6:00 pm - 10:30 pm
Friday and Saturday: 5:30 pm - 11:00 pm</strong>