Miami Spice kicks off tomorrow, so we’re spending the whole week recounting some of our favorite Miami Spice previews. As media, we got invited to try some spectacular Spice menus before the August 1 kickoff. One of our favorite meals thus far: the dynamic duo of Bourbon Steak and Corsair Kitchen & Bar.
These two restaurants are located inside Turnberry Isle, a luxury Aventura resort. Corsair offers Miami Spice for lunch and dinner, while Bourbon Steak offers it only for dinner (FYI: They’re only open for dinner). Each eatery specializes in a different type of cuisine: The former focuses on American-inspired comfort creations in a more casual environment, while Bourbon Steak is an American steakhouse more on the fine dining side. Based on our experience, you can’t go wrong with either.
Our tasting had each restaurant serve an appetizer and entree, with Bourbon Steak closing out the meal with dessert. Let’s focus on Corsair, who opened the dinner with a fun appetizer: Chilled Cucumber and Avocado Soup (available for lunch and dinner). The contrast between the flavors of the avocado/cucumber and the crab made for a memorable slurp. If the soup was any indication, the other appetizers on the menu — Corsair Caprese and Ceviche — should be just as tasty.
What really impressed us, though, was Corsair’s Handmade Pasta (available for lunch). In this particular instance, it was cavatelli with asparagus, peas, leeks, beans, cheese and a poached egg. There’s a lot of elements, but they all work together to make a delectable statement. Once you break the egg and mix everything, it’s pretty much a given that you’ll end up dreaming about the pasta later. The beauty of Corsair’s cuisine: It’s filling, but you don’t hate yourself. It’s a nice feeling.
As for Bourbon Steak’s menu, it’s exactly what you’d expect from an institution of this caliber: exceptional. From start to finish, we were in awe. Our awe began with the Kurabuta Pork Belly, which was hearty and had a hint of sweetness from its grilled peach mostarda — an A+ combo. Steak at Bourbon Steak is an obvious choice, and the Angus New York Strip (5 ounces) will make your day. You’ll be tempted to scarf it down, but savor every bite. We wish it didn’t have to end.
Dessert deserves its own paragraph. Pastry Chef Patricia Lopez’s Miami Spice offerings are some of the best sweets we’ve had in a long time. The White Chocolate Crémeux with its guava pâte de fruit, watermelon granita and passionfruit fruit nectar had the whole table raving; that guava pâte de fruit, in particular, made us crave seconds, thirds and fourths. The Cookies ‘n’ Cream with devil’s food cake, cocoa nib crema and buttermilk sherbet was more decadent but no less delicious. Miami Spice limits you to just one dessert, but we wish we could order them all — they’re that good.
Our verdict: We’d gladly pay more than $39 for either restaurant’s Miami Spice menu (don’t tell them we said that). A three-course meal at either spot will cost you a lot more than that, so you’re getting a great deal. We suggest you make your reservations sooner rather than later. Once word gets out about these two Miami Spice juggernauts, tables will fill up fast.