It’s that time of year again. The time every foodie in town looks forward to: Miami Spice. The two-month event allows guests to dine at restaurants for just $23 for lunch and $39 for dinner and enjoy a three-course menu that is priced 30 to 40 percent less than its normal cost.
Four different restaurants in the Miami Design District are participating this year including The Cypress Room, The District, Oak Tavern and MC Kitchen.
At The Cypress Room, James Beard Award-winning chef Michael Schwartz is offering the restaurant’s extensive Miami Spice lunch menu every Monday through Friday and its Miami Spice Dinner menu Monday through Thursday, with the addition of supplemental mid-courses and cocktails at special prices. Highlights from the lunch menu include Beet and Stone Fruit Salad with fontina; Salt Cod with black bomba rice and saffron aioli; and Chocolate with Panther Coffee espresso and tart cherry pâté de fruit. The dinner menu offers dishes like Vichysoisse with arugula pesto and American caviar; Porchetta alla Romana with salsa verde and green salad; and Coconut Cake with white chocolate crémeaux, mango, passion fruit, and lime meringue.
The Cypress Room’s Miami Spice menus will also include a printed special section of Barrel Aged Spritzes for $9 each, from beverage director Ryan Goodspeed’s light twist on his cask program. Each of the four drinks – Old Pal, Pomme Charmé, Bonnie & Clyde, and Viuex Carré – are made to order, served up in an etched cocktail glass with a couple of Kold Draft ice cubes.
At MC Kitchen this chic, Italian eatery offers its Miami Spice lunch menu every week day and its dinner menu every Sunday through Thursday evening. The lunch menu features restaurant classics like Pan Seared Yellowfin Tuna with summer vegetables, organic greens; Gnocchi Carbonara with english peas, prosciutto bits, black pepper and prosciutto powder; and Sweet Ricotta Cannoili with candied orange and chocolate chips. For dinner heartier options such as Spaghetti Vongole with steamed manilla clams, garlic, house made spaghetti, calabrian chili-lemon broth; ‘Forever Braised’ Ossobuco with creamy corn polenta, wild mushrooms, salsa verde gremolata aua jus; and Backyard Mango Cheesecake with agro dolce sauce, burnt meringue and graham cracker crust, fill the menu.
Down the street from MC Kitchen at David Bracha’s Oak Tavern, Miami Spice guests have a wide selection of small plates and house-made charcuterie for dinner every Tuesday through Sunday and for lunch Tuesday through Friday. For lunch options like Duck Proscitto; Lamb Meatball Parmesan with tomato, harrisa, french baguette; and Fallen Chocolate Cake with coffee caramel can please any palate while dinner guests can enjoy earthier dishes like Mussels with calabrian nduja, fiery tomato sauce, wild oregano; Suckling Pig with creamy cheddar grits, maque choux, pickled okra; and Peanut Butter Mousse Pie with sea salt brittle.
The newest addition to the area’s dining scene, The District, is offering impressive Miami Spice dining options as well every night for dinner and every weekday for lunch. For lunch, guests can enjoy options such as Palm Frisee with hearts of palm, oranges, radicchio radish, walnuts, bacon vinaigrette; Chicken Pillard with arugula, tomatoes, red onions, guacamole, lemon aioli, parsnip purée; and Guava Bread Pudding walnut ice cream with crème anglaise sauce. For dinner, options like Duck Tacos with confit shredded duck, frisée lettuce, pine nuts, jalapeños, apricot lavender aioli; Afro-Cuban Pork with slow-roasted marble pork shoulder, braised collard greens, white bean pureé, creole salad; and Chocolate Pistacho Delight made with a warm, home-baked chocolate-pistachio brownie, vanilla ice cream, raspberry coulis complete the menu.
For more information on all the menus and offerings visit ilovemiamispice.com.
