Restaurant Roundup

WSVN — Midtown Miami may be one of the hottest places to Basel, but it’s also a great place to experience the art of dining.

Richard Hales: “People who have come to Basel for years are going to find something new right in the center of it.”

One of the new kids on the block is BlackBrick, a Chinese joint from the owner of Midtown’s popular Sakaya Kitchen.

Richard Hales: “We’re not going to be your typical takeout place. We’re going to be going with seasons, creating those typical dishes you’re used to but with really fresh ingredients.”

Along with handmade noodles and a dim sum menu, Chef Hales is creating dishes inspired from his travels in China.

Richard Hales: “Tapping into a lot of recipes in Northeastern China. We’re doing a lamb dish from them that has cumin, coriander and chilies.”

Hales also suggests his house made Chinese charcuterie.

Richard Hales: “Our version of a Chinese sausage made with duck meat. You have your house cured bacon with Chinese spices.”

And for the adventurous types, you’ll find nose-to-tail cooking, like their version of sweet and sour pork.

Richard Hales: “It’s a whole pig’s head. Has all the flavors of Chinese sweet and sour pork. Pull it yourself, stuff it in bao buns.”

Also in Midtown, the group behind the popular Sugarcane restaurant is opening up Bocce Bar. Chef Timon Balloo will be plating up rustic italian dishes.

Chef Timon Balloo: “We’re calling it modern Italian because we want to use the whole country as a platform.”

Chef Timon Balloo: “Pastas are definitely there. Orecchiette with fall pumpkin and Sicilian salted anchovies.”

Chef Timon Balloo: “Beautiful Florida rabbit dusted in semolina, and then served over Umbrian lentils.”

Bocce will be serving a limited menu through Basel and their Bocce ball court will be ready for play very soon.

If you want to escape the Basel madness, the New York restaurant Lure Fishbar has just docked at the Loews Hotel in South Beach.

Josh Capon: “This used to be Emeril’s restaurant. I’m a big fan of Emeril, so we have some pretty big shoes to fill. You’re going to first witness a great view and nautical theme, similar to the Queen Mary.”

The focus is on seafood, and Chef Capon suggests starting with their dressed oysters.

Josh Capon: “We pair different oysters with different toppings. These are the oysters with pineapple and cucumber relish.”

Move on to the sushi and sashimi sampler, and you can’t miss the fish dishes.

Josh Capon: “This is a sautéed pompano with chorizo and clams. I happen to love clams and pork.”

We promise you won’t go home hungry. This is Basel.

Another big opening this week: Michael Mina 74 at the Fontainebleau Hotel. And again, BlackBrick and Bocce Bar will be serving limited menus until after Art Basel.


BlackBrick in Midtown Miami
3451 NE 1st Ave.
Miami, FL 33137


Bocce Bar in Midtown Miami
3252 NE 1st Ave.
Miami, FL 33137


Lure Fishbar at the LOEWS Hotel
1601 Collins Ave
Miami Beach, FL 33139
(305) 695-4550