Highlights:*Intimate, Elegant, Michelin "Pedigree" - Caviar Russe Miami - Buy Reservations
Getting a Reservation at Caviar Russe Miami for Today or Tomorrow is Easy!
Buy a verified reservation at Caviar Russe Miami from someone who doesn't need theirs anymore.
If there is nothing that fits your schedule, you can bid on your preferred time.
We only list verified Reservations!
All listed Reservations are reviewed by our team before appearing in the calendar or being allowed to answer a bid you place. That's why AppointmentTrader comes with a included Money Back Guarantee for each transaction.
0 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 |
Miami's Best Restaurants that are most frequently booked by customers of Caviar Russe Miami
😍 5/5 - Highlights:*Intimate, Elegant, Michelin "Pedigree"
By 👻 @Phil C., 05/16/2021 3:00 am
|
Highlights:*Intimate, Elegant, Michelin "Pedigree" Dining*Not for the cost conscious: Expect to spend $250++ per person for food and wine/champagne, plus tax/tip*Delicious and artistically presented creationsBehind a white curtain in the Four Seasons Building lobby is a small, gilded gem with only 10 or 12 tables, large leather chairs, round marble tables, a chandelier, small marble bar/open mini kitchen, and a level of haute dining not typically found in Miami. Caviar Russe is in its fourth year in Miami following a 20+ year tenure in Manhattan with one Michelin star in NYC for the past 6 years. You can spend an unlimited amount of money on various caviar tastings and/or proceed to the lunch/dinner tasting menu where you select three small courses for $150 plus uncharges on several items (lobster, snow crab, foie gras are an extra $25 each). There is also a seafood tower with caviar for $350.We started with a half bottle of Billecart Salmon Reserve Brut, $70, although full bottles of Champagne can be had starting at only $105 for Perrier Jouet and go up to $1,100 for 2006 Cristal. There is a relatively large selection of white, red and dessert wines all over $100, as well as wines by the glass and cocktails. To complement our Champange we split a glass of Paul Autard Chateauneuf du Pape for $28. Some wines BTG are served via a Coravin which provides for better wine conditions than most other restaurants.The two of us choose six dishes to sample and our favorites were, in order:1. Lobster, Caviar, Hollandaise, crouton.2. Foie Gras Port, Pear, Almond. This is served cold, shaped to look like a red apple. I always thought of foie gras pate as ok but nothing spectacular, but this dish hit it out of the park. It is served with A delicious brioche.3. Blue Fine Tuna, tomato foam, burrata, cucumber.4. My guest listed the Halibut, pork belly, chanterrels, parsnip as one of her favorites, to me it was good, but the first three outshined it to my taste.5. Octopus with wilted romaine, romanesco, chorizo, not bad, very tender, cooked sous vide for about 7 hours if I recall.6. Snow Crab with Caviar, Avocado, Aioli. The least favorite of my guest, but I found it ok.There is not a full kitchen, so many dishes are pre-prepped and finished at the small kitchenette that's part of the bar. Somehow, they manage to deliver them with amazing style.We wanted to try a dessert so ordered the chocolate dessert, only $20, which was decadent and rich made from premium Venezuelan chocolate. As a complimentary accompaniment to our meal we were presented with a basket of warm Madeleines. They were exquisite. The eight or ten pieces disappeared in a flash.Service is professional but very aloof. Some may misinterpret it to be snooty or cold. Being that some diners are sociable I would ask the management to think about training staff to connect more with diners who might be looking for some interaction. A white coat chef was present in the restaurant but did not seem to connect with anyone except a couple at the bar. On a Friday evening the restaurant was about half full. Final bill for two was $635 including tax and gratuity. Overall it was a nice experience, but the restaurant could be doing more business (if they want to) with a few tweaks.
0 Replys
0 Comments |
Be the first to Reply |