Miami – 2/20/16 – Blackbrick Chinese & Alinea Miami

Blackbrick Chinese
I loved this place so much on my first visit and couldn’t wait to come back.  For once I did not have to do any of the ordering which was completely amazing as it is always my role.  Because of that I have no idea really what any of these dishes are.  Perhaps I knew a month ago but now I haven’t a clue (well except for the beans which I insisted upon and which I could eat every single day).




  

Alinea Miami at the Faena Hotel
Perhaps it has taken me so long to complete this post because I haven’t been able to sort out what to even write.  I was prepared to be completely disappointed by this dinner as when Alinea popped up at EMP in NYC I was completely thrown by having Alinea food in a different space.  Until then I had not realized how much the physical space was a part of the experience.  Also looking at some pictures from the pop up a month prior in Madrid many of the dishes were ones I had already had. But I do often say that its best to have low expectations so that you can only be pleasantly surprised.  Then of course there is the Faena hotel which is completely over-the-top in every way.  And I must digress for a second to note that the service is truly fantastic.  Before beginning dinner I visited the hotel ladies room which had a multitude of stalls and every garbage can was empty and all toilet paper folded into perfect points.  Alinea standards and suddenly it somehow all made sense.  I love how the dining room light fixture reflects in the majority of my photos as it perfectly sums up the experience and in a way was good preparation for Alinea 2.0.  I was completely surprised by how local parts of this menu felt as I simply didn’t think there was time to reinvent too much.  Of particular note, of the many versions of this menu’s beef dish that I have had, this was far and away my favorite.  I truly hope this wasn’t my last BTE or hot potato/cold potato, but if so they went out in style. Very much looking forward to the next chapter.

Hot Dog – welcome to Chicago

Osetra – plantain, papaya, rum
 ​Guiso De Maiz – chorizo, tomato, pumpkin seed

Snapper – bouillabaisse, miro june 2, 1973

Moqueca – tiger’s milk, coconut, citrus vapor
 Crab – cucumber, vanilla, green curry
Pig Ear – tamarind, watermelon, szechuan
Siam Sunray – lemongrass, chili, soda
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 ​ ​Hot Potato – cold potato, black truffle, butter
 ​Duck – ginger, yogurt, gold
Rose – on roses
 ​Beef – chimichurri, lettuce cores, red onion

Black Truffle – explosion, parmesan, cabbage
 Bacon – butterscotch, apple, thyme
 Balloon – helium, green apple
   Chocolate – banana, fernet branca, dulce de leche (Photo truly not representative of how this looked when plated but we got to talking and parts started to melt before I was able to take a picture)

Miami – 1/24/15 – Black Brick Chinese

Our last meal before embarking on a 5 day cruise had to be a good one and BlackBrick Chinese was a fantastic choice.  While not traditional, it is this type of spin on tradition that when done right makes dishes so much more exciting than those they were influenced by.  It turned out that the food we had on the cruise was so terrible that we probably relived this meal at least once a day.  I can’t wait to return and will particularly think of those green beans fondly until then.

Starter…some sort of fried goodness

Breakfast fried rice – eggs, breakfast sausage, country potato, cheddar

Spicy dry wok heirloom green beans

Hunan ma la chicken, sichuan peppers & peanuts

Pork cheek dumpling