|1826 Restaurant & Lounge|
|With Chef Luke Bergman|
Our cocktails were just as intense as our first course. We knew it was going to be a long, decadent South Beach kind of night, so we indulged in sampling several. My favorite was their signature hand-crafted drink, the Strawberry Incense, a sweet kiss made with Absolut Elys, strawberry puree, lemon, and black pepper simple syrup. But I also enjoyed the Miami Peach, Royal Mojito and In The Woods.
As we sipped away, our server brought out a teasing bite of their fresh Dayboat Yellowfin Tuna Crudo, served topped with cucumber, avocado and hazelnut, then drizzled with lemon vinaigrette. It made my lips pucker in total pleasure. My friend thought I was hitting on a guy across the bar but it was all about me and the tuna.
|Dayboat Yellowfin Tuna|
|Yukon Gold Potato Cloud|
The entrees followed, and we started with a Mediterranean Sea Bass, that was served with vegetables and had a velvety, delicate taste. It was paired with a side of creamy Lobster Risotto, topped with a dollop of burrata cheese. It was definitely a marriage that worked. The Roasted Duck came next, ready to be enjoyed, and our palate was more than eager to comply. Cooked to perfection, the dish was completed with confit, radishes and a kale chip.
|Mediterranean Sea Bass|
With the savory portion of the tasting reaching its culminating point, the sweet and friendly pastry chef came out to bring us her masterpieces. They included a flaky Mille Feuille , Key Lime Mousse, Coffee Bread Pudding, and a warm Chocolate Fondant. The desserts were served with fruity sorbets and bourbon ice-cream. It was a heavenly parade of sweet delights that finished off an enticing meal.
|Mille Feuille Creme Puff|
|Key Lime Mousse|