Finger lickin' goodness at Bird & Bone
When the name Chef Richard Hales becomes associated with a restaurant it's a pretty sure bet the food will be extraordinary. Already familiar with his Sakaya Kitchen and Black Brick Chinese, Bird & Bone was the only one I hadn't tried.Just like he immersed himself in Asian cooking methods for his other two restaurants, Hales traveled through the southern United States when conceptualizing the comfort foods that make up the menu at Bird & Bone.Inside the Confidante Miami Beach hotel, the casual interior is the ideal fit for the downhome, southern inspired menu.
The meal kicked off with a plate piled high with several of their signature Florida Cheddar & Chive Biscuits. The moist, fluffy biscuits are baked to order and served with a side of Hale's wife's strawberry preserves. The flavors complement each other perfectly. The cheddar flavor in the biscuits is unforgettable and you'll just want more.
Same goes for the shrimp and sea island heirloom grits. Hales elevates the southern classic with head-on prawns, andouille sausage and pickled okra. The New Orleans staple sausage is a welcome addition to the traditional Southern dish.
The hot fried chicken is inspired by the famous Nashville Hot chicken recipe, Tennessee's best known and most sought. Hales' version is topped with Florida honey, house mustard, cucumber pickles all atop a generous slice of local Zak the Baker country bread. It will be virtually impossible not to want more.
And to wash this all down try the Strawberry Smash cocktail with Bulleit bourbon, strawberry, mint, rosemary and lemon. It packs a punch that goes well with the Southern grub.Bird & Bone, Confidante Miami Beach, 4041 Collins Ave., Miami Beach, 305-424-1234, https://theconfidantemiamibeach.hyatt.com/en/hotel/dining/bird-and-bone.html
