Foodie Find: Brava!
Located inside the Arsht Center, this French inspired menu might just steal the show.
An evening at the Adrienne Arsht Center of Performing Arts can start well before curtain time with a meal at BRAVA, the inhouse restaurant offering creative and inspired culinary creations. The experience begins in style, as the dining room is sprawling sea of plush, blue chairs, modern gold finishes and a large and warm wooden bar adorned with crystal and glass. The service exceeds upscale and includes guidance to the menu choices and respect for your showtimes. The menu contains European-inspired cuisine incorporating French dishes.
But you’re still in Miami, consider beginning the meal with a Cool as a Cucumber Margarita mixed with Cazadores tequilla, St. Germain, lime juice, pineapple juice and topped with a tajin rim. As an amuse bouche, you’ll be served baked cheese gougéres, which are warm from the oven and flaked with a cheese that doesn’t overpower the palate.
Next consider Eggs Dijon, which are hard boiled and topped with Dijon aioli, frisee and espelette. Or the Filet Mignon Steak Tartare with buttered toast points and soft herbs. There’s also a Grilled Baby Gem Caesar with buttered panko, oven dried tomatoes and black olive crumble. And the namesake Brava! Salad with baby kale, spinach, gem, walnut dukka, dried cranberries, pear and blue cheese.
For main courses, consider the Pan Seared Chicken which is tender served over soft cauliflower puree with crunchy roasted cauliflower bites. Also consider the Mussels Frites with white wine broth and herb parmesan French friens or the Coq au Vin, which braised chicken, petite vegetables, crispy bacon and yucca purée. For vegans, there’s a White Bean Ragu with maitake mushrooms and kale served thick in a bowl.
Leave room – and time before the curtain call – for dessert. The Créme Brulée is creamy with a surprise: a rich chocolate ganache below. There’s also Baked Alaska with strawberry, vanilla and pistachio ice creams and toasted Italian meringue and seasonal sorbet.
Cool as a Cucumber Margarita
2 ounces Cazadores Tequilla
1 ounce of St. Germain
splash lime juice
splash pineapple juice
Daelyn Einhorn studies economics and accounting at University of California, Santa Barbara. There, she’s an honors student who also regularly contributes to the Daily Nexus, writing feature stories and breaking news.