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MIA Kitchen and Bar cooks up childhood memories in Delray Beach

Correspondent

MIA Kitchen and Bar

7901 W. Atlantic Ave., west of Delray Beach, 561-499-2200, Mia.Kitchen

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.

Email news to susan@editorguru.com.

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