Small Gripe: Why is it that most (not all, but many) Miami menus seem so heavy in August?
Do pardon my gripeyness and grumpyness, I do realize we really only have two seasons in Miami (summer and breezier summer). Still, I can't help wondering why the food seems so heavy in the summer months. Some menus, like Michael's and Michy's are quite thoughtful about the season.
We in South Florida are entitled to cold weather comfort food. I'm not saying let's take soups off the menu and erase all meat dishes. I'm just thinking aloud that it would be nice to see lighter menus with more vegetables, perhaps bolder, cleaner flavors.
In August, I don't really want my scallops enrobed with bacon and served with a polenta wedge (on the menu as a special at a newly opened restaurant). In January, I very well might.
Example 1 from Timo
These sounds delicious but terribly wintery to me:
Polenta crusted line caught wahoo with citrus aïoli,rock shrimp and organic baby lettuces
(The polenta makes it seem heavy)
Slow braised veal short ribs with gorgonzola dolcelatte gnocchi and black truffle
Lamb chops with rösti potato & goat cheese cake, and tomato-mint pan sauce
Example 2: from Quatrro:
Tortellini in Brodo
Prosciutto and Veal Tortellini in a Rich Beef Consommé
Tagliolini Alla Puttanesca
Tagliolini with Tomato Sauce, Capers, Anchovies, Garlic, Black Olives and Chili Flakes
Saltimbocca Di Vitello Alla Romana Con Pisellini Novelli Seared Veal Scallopini, Topped with Prosciutto and Sage, with Green Peas
6927 Biscayne Blvd., Miami, FL 33138
Collins Ave, FL, USA, Collins Ave, FL