Brasserie Laurel
French restaurant · Park West ·
French-inspired Miami cuisine with inventive dishes and cocktails
French-inspired Miami cuisine with inventive dishes and cocktails
"If you’re a sauce person with a particular interest in French fine dining, Brasserie Laurel will deliver rotating dishes that showcase a mastery in saucery. Just don’t expect an actual laid-back brasserie experience. The very formal restaurant across the street from the Miami Worldcenter looks like it was designed by someone who wears a three-piece suit to sleep. So maybe don’t come here for a fun dinner, but do come for precise proteins, buttery sauces, and unique French dishes with hints of local Miami ingredients throughout." - mariana trabanino, ryan pfeffer, virginia otazo
"Don’t bother trying to snag one of the 12 elusive dinner burgers at Raoul’s. Just show up for brunch, as we did on a recent check-in for our best burgers guide. It’s still fantastic. The challah bun deflates like a whoopee cushion, and the tight-packed brisket blend patty bounces with each bite, its slight gaminess undercut by the peppery crust. The burger is almost upstaged by those duck fat fries—firm enough that you could use them as chopsticks." - bryan kim, molly fitzpatrick, willa moore, will hartman, sonal shah, molly fitzpatrick, bryan kim, will hartman, willa moore, sonal shah, willa moore, molly fitzpatrick, will hartman, molly fitzpatrick, sonal shah, will hartman, willa moore, molly fitzpatrick, sonal shah
"It’s early days for this clean-cut brasserie, located in the construction-clogged Miami Worldcenter. An expansive patio, high ceilings and plenty of seating all around set the stage for a tight menu of French classics that most kitchens have long since forgotten. On sparkling Bernardaud porcelain, Chef Michael Beltran delivers a hefty dose of nostalgia with escargot drenched in garlic butter, foie gras with berry gastrique and lobster with veal sweetbreads. Though rich, the cooking – and the environment, for that matter – manage to feel decidedly of the times. Know that these luxuries come with a price and are meant to be enjoyed, so anyone hoping to grab an easy omelet or burger with fries in between shopping will be disappointed." - Michelin Inspector
"We weren’t trying to put two foie gras dishes on this list. But Brasserie Laurel’s foie gras is easily one of the most balanced dishes in the city. The foie is scored and seared on either side until the outside is caramelized. It’s topped with cocoa nibs that add a barely bitter chocolate flavor, is plated alongside a caramelly canelé, and surrounded by vinegary berry gastrique. When you eat the creamy, fatty foie with every sweet and acidic component on this dish, your brain stretches like a dog after a delicious nap as it tries to absorb all the flavors at once." - ryan pfeffer, virginia otazo
"Think of it as a French take on chicken and waffles, only with foie instead of fried chicken, canelé instead of waffle, and a tangy berry reduction instead of syrup. The foie is scored and seared on either side until the outside is caramelized. It’s topped with cocoa nibs that add a barely bitter chocolate flavor, and surrounded by vinegary berry gastrique. When you eat the creamy, fatty foie with every sweet and acidic component of this dish, your brain stretches like a dog after a delicious nap as it tries to absorb all the flavors at once." - virginia otazo, mariana trabanino, ryan pfeffer
