The Skinny Critic

Scarpetta

*Skinny Seal*

One of my best friends, and a foodie as well, lists Scarpetta as one of her favorites.  I've heard so much about it, in fact, that I didn't even need to look at the menu-I knew to order the Spaghetti with tomato and basil.  

Set in the Fountainbleu hotel, Scarpetta is a new, place-to-be-seen in Miami.  Girls come in dressed more for a club than for dinner, and a chic lounge gives guests a place to wait for their tables...and here everyone waits for a table.  

On this Saturday evening the place was bustling.  We had to wait over a half hour and then were ushered outside to a humid, quite atmosphere...um no thanks.  If I wanted that type of atmosphere I would have eaten Casa Tua.  We requested to be seated inside, as it was my friend has just gotten her hair done, and five minutes outside would have ruined two hours worth of work.  We were told it'd be another half hour for a table in doors, which was when I asked to speak to the manager.   A very busy, but friendly man offered us complimentary drinks at the bar and told us the next table inside was to be ours.  We were seated hardly five minutes later and presented with a beautiful array of breads and dips. 

Everyone, from the bloggers to the doorman at the fountain bleu, seemed to be talking about the polenta appetizer.  So I figured I had to try it.  The presentation was beautiful.  A tray with a dish full of creamy polenta next to a miniature pot full of a fricasse of truffled mushrooms. It was incredibly rich, almost too rich for an appetizer in my opinion, but it was delicious. The perfect thing to share. 

For our entrees, we shared the ever-raved about spaghetti with tomato and basil as well as the mediterranean branzino.  The pasta was so simple, but so wonderful.  It was a thicker spaghetti and it had the perfect seasoning. 

The branzino was a perfectly flakey white fish, with a wonderful cauliflower and lobster fricasse and ricotta gnocchi. It was so light and delicate but full of flavor.  The gnocchi were a lovely little addition to the dish. 

This restaurant is the perfect combination of great food and fun, stylish atmosphere.  Only wish we had one in LA! 

Scarpetta 4441 Collins Ave. (305) 674-4660 

Michy's

The design district in Miami has seen somewhat of a facelift with restaurants like Michy's becoming a destination.  Michy's was packed when we arrived on Saturday night, but we waited with a prosecco mojito at the bar until our table was ready. Chef and owner Michelle Bernstein refers to her cuisine as “luxurious comfort food” as the menu is inspired by Bernstein’s Jewish and Argentinean background with touches of Italian, French and Spanish.  Ceviches and short ribs all can be found on the same menu. 

I started with a ceviche that unfortunately was so flavorless, that I had to send it back.  My friend however, chose the almond gazpacho, which was amazing.  I am not usually a fan of gazpacho in general, as I prefer my soups warm, but this was really good. 

All the entrées come in full or half size which is great for us smaller eaters.  I choose the black cod with the sunchoke puree.  This was perfectly cooked and very good. 

For dessert we shared the baked Alaska that was very good but could have handled a bit more ice cream as most desserts can.  Overall a great neighborhood spot with excellent food in a relaxed environment, and I love a mojito with prosecco! 

Michy's Restaurant 6927 Biscayne Blvd. (305) 759-2001

Emeril's

Emeril Lagasse is one of the first celebrity chefs in the United States.  His big voice and well-known "BAM!!" has crossed generations as well as TV networks making him one of the biggest food personalities in the world. 

Unfortunately Emeril fails to have any restaurants in the Los Angeles area, so on a recent trip to Miami I took advantage of the opportunity to try Emeril's famed Southern cuisine. 

Emeril's is located in the Loew's hotel on South Beach.  The restaurant has very tall ceilings and an open kitchen.  We were eating close to 10pm on a Sunday night so the restaurant was close to empty, however as often as we saw the waiters you would have thought we were eating during their dinner rush. 

Despite the less than perfect service, Emeril's food was even better than expected. The menu was very southern with highlights including BBQ shrimp, fried green tomatoes, and gumbo.  The unexcited staff steered us towards Emeril's 'signature dishes' when asked for recommendations.  

After finally deciding, warm breads made their way to our table and included corn bread (yum) and sour dough.   We decided on the fried green tomatoes (a home run) with Creole shrimp and an avocado remoulade and his signature red fish. The red fish was andouille crusted with a vegetable relish and was very flavorful.  We also ordered a side of the sweet potatoes that came smothered in cinnamon and butter...a dangerous dish.   

For dessert we tried another signature, the banana cream pie.  I will say this was the best banana cream pie I have ever had.  Cheers Emeril! 

Emeril's 1601 Collins Ave (305) 695-4550

Barton G

When I initially heard about Barton G, I was warned that there was a "cheesy" element to the restaurant. And that although you may find yourself dining with 13-year-olds celebrating their birthdays, that the food was great and the dinner itself would be an experience to remember.  

All of the above could not have been more accurate.  I walked into the restaurant on a busy Friday night and noticed that something was different about Barton G.  People's cocktails were smoking, they had chocolate fondue fountains on their table, and swordfish came out prepared on a real sword.  Every menu item at Barton G is an experience in itself.  My favorite dishes are the Sashimi snow cones (pictured below), which come with salmon and tuna and the ginger and wasabi is served in the form of sorbet. The "BG" Sea monster is what I would call an unforgetable lobster.  At 2lbs its definitely more then enough for two people. Dessert is my favorite part of the meal here for one reason: The baked alaska. Chocolate, Vanilla and strawberry ice-cream come covered with marsh mellow (how do they do this??!) with a fire in the middle and three dipping sauces and toppings.  Umm amazing!! Just imagine gooey marsh mellow with melting ice cream dipped in chocolate sauce and topped with candied nuts- yum! It is quite messy though but totally worth it. They also have a chocolate cake with a cheesecake layer and two scoops of ice cream on top that is heaven.

Barton G. 1427 West Avenue. (305) 672-8881