First DB Moderne Bistro, then Geoffrey Zakarian comes back to open Tudor House,and Jose Andres is bringing his big guns with the Bazaar. Miami is really getting its footing in the culinary scene. You have heard of Chef Ludo taking an already established restaurant space and turning into a one-night, one week or 3 month stint doing whatever food is at his whim. this concept is called a "pop-up" restaurant. So popular in Europe and on the West Coast and New York of the US Miami is lucky enough to get the taste of the good stuff. Aniece Meinhold and Cesar Zapata formerly of the Blue Piano in the Design District were considered the power team behind the locally accepted hangout. Now they have moved on to their new concept with Daniel Treiman, here is some more information about the already buzzing Phuc Yea!
What: Phuc Yea! pronounced [fook-yey']
Miami's First Vietnamese "Pop-Up" Restaurant
Where: 19 SE 2nd Avenue housed in the current Crown Bistro
Price Range: $5-$28
Influences: Aniece Meinhold (Partner) is of Vietnamese decent, with her mothers original recipes from which the menu flourishes and the trios globetrotting backgrounds gives the style of which the concept derives. Menu will contain influences from Vietnamese cuisine as well as modern techniques
Menu: Menu will work as followed: a weekly changing menu consisting of 3 parts. “1 – một,” “2 – hai” and “3 – ba”, representing the size of the plates in that section.
The “1 – một” section includes a selection of fresh and fried “rolls” wrapped in moistened rice paper with various fillings, such as “Cha Gio” (imperial rolls, pork, crab, shrimp, glass noodles, $6) and “Bo Bia” (pork sausage, dried shrimp, jicama, herbs, $6) as well as other street food inspirations and various versions of the ubiquitous “Banh Mi” sandwich.
“2 – hai” will focus on appetizers meant for sharing such as “Ca Com Chien Don” (“fish ‘n chips,” crispy smelts, jalapenos, lemon aioli, $12), “Heo Xao Chua Ngot” (sweet ‘n sour chicharrones, crispy pork belly, pineapples, pickled onions, red bell peppers, $9), “Suon Heo Rim” (Vietnamese caramelized riblets, $8.5), “Goi Du Du” (green papaya salad, roasted pork, cherry tomatoes, roasted peanuts, shrimp chips, $10) and “So Hap Xa” (spicy steamed mussels, lemon grass, beer, herb butter, chiles, crusty bread, $10.5) Daily specials will also make their rounds including items such as “Indochine Pork Rillettes,” “Salt ‘n Pepper Squid,” and “Crispy Fish Salad.”
“3 – ba” section offers larger dishes inspired by the lettuce wrap. Expertly roasted proteins like “5 Spice Pork Belly,” “Crispy Duck Confit,” and “BBQ Brisket” star all wrapped up in vibrantly fresh herbs, homemade pickles and crisp greens.
I cant wait to try out this new concept, the mix of quality ingredients & high end technique should spark a lot of interest in the area. See you Sept. 8th!
~Lady of the Knife~