Sunday, January 10, 2010

Michelle Bernstein in Palm Beach

I just enjoyed what was perhaps one of the best fried chicken dishes I have tasted. Wonderfully crispy, non-greasy, perfectly cooked, juicy chicken, that had been marinated in buttermilk and herbs for 48 hours before being fried. It was accompanied by an exceptionally flavourourful buttermilk biscuit, black truffle flavoured creamed corn,  julienned celery root salad, a miniature tobacco sauce bottle, a small jar of honey and white chicken gravy. The dish was executed by the executive chef at Michelle Bernstein's Palm Beach outpost at the Omphoy Hotel, Lindsay Autrey, who worked closely with chef Bernstein at her Miami restaurant.

They also do a very good starter of perfectly cooked bone marrow, in long split shanks that are topped with pulled pork that has been mixed with a tangy BBQ sauce, that goes well with the marrow.

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