restaurant by James Beard Award-winning chef Michelle Bernstein.
Guests were greeted with a glass of Ruinart champagne and a selection of passed canapés that included paella croquetas (croquettes), sopa de ajo blanco (white garlic soup), and blinis. A savory raw bar inspired by Thompson Miami Beach’s beachside locale awaited inside a glamorous tent dressed in basket chandeliers, natural draping, large palm trees, and pillar candles.
Chef Bernstein presented an overview of her Seagrape concept before guests sampled dishes such as Michy’s fried chicken, lamb chops, seared scallops, braised turnips and radishes, wild mushrooms, and crispy chickpea panisse. The evening had a sweet ending with a mouthwatering dessert station offering roast and raw fruit, salted caramel pot de crème, and a selection of warm cookies.Guests were treated to a special parting gift, which included fresh baked cookies from Chef Bernstein and a handwritten invitation to visit Thompson Miami Beach this fall.
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