MIA Kitchen and Bar
One year after opening, this locale with a rustic industrial vibe has changed management.
New general manager Peter Stampone, hailing from recently shuttered Max’s Harvest, and new executive chef Jason Binder, a former Four Seasons saucier from Brulé Bistro, have reunited nearly two decades after working together as teenagers at a New Jersey restaurant.
“We revamped the entire menu to fit the neighborhood and incorporate modern fare with my passion for French and Italian influences,” Binder says. “Using classic techniques, I like to stay close to my childhood memories with an adult touch.
“You’ll find foie gras peanut butter and jelly [$18], as well as pork belly cornbread French toast with creamed spinach, vanilla maple and quail egg [$13],” he says. “It’s breakfast to start your dinner, and who didn’t love that as a kid?”
His other favorites are lobster bisque pizza with ricotta ($25), veal cheeks with herb risotto ($30) — “reminiscent of an elegant shepherd’s pie,” Binder says — and deconstructed paella ($39).
“It’s paella without the mess of the shells and digging through food,” he says. “The sauce has everything a normal paella would have — pork, chicken, saffron, lobster and shrimp, etc. All of those ingredients are stewed, strained and reduced.”
His childhood peeks out again in his New York-style cheesecake, which is rolled in crushed Rice Krispies and fried with vanilla ice cream and marshmallow sauce ($10).
Sunday brunch just relaunched, and new cocktails will be available in December.
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