Once upon a time there was a pop up in the Miami Shores area that I frequented quite often, called EntreNos. It was such a wonderful place with good prices and great hospitality earning a Michelin star within its first year. Then as suddenly as it appeared it closed down. I later found out the Chef had moved to West Palm Beach for an "opportunity" and never thought much about it again, though I did makea few comments here and there about how much I missed it. To my pleasant surprise, Chef Emelina Restaurant is the first Cuban cuisine restaurant to achieve a Michelin star in the world and does not disappoint in combining local ingredients with Cuban influence.
Inside Emelina
Spacious interior, mostly countertop dining, though there are a few tables for more privacy.
Minuta
Tempura fried red flounder, refried tomato, horseradish emulsion, consome'
Key West Pink Shrimp
Mulberry, preserved turnip and coconut-curry broth
Iroc Oysters and Yuca
Iroc Oysters and Yuca a creamed Yuca preserved meyer lemon, fine herbs and crispy yuca. My favorite dish tonight as the contrasting textures and warmth of the chowder like creamy yuca made me feel safe and savory.
Little Gem Lettuce
Marinated strawberries, strawberry-aji Dulce Emulsion
Pil Pil
Golden Tilefish, Nam Wah fufu, Dandelion, crispy curry
Dry-Aged Florida Beef
45 day dry-aged strip steak, black bean puree, white asparagus
Rabo Encindido
Braised Ox Tail, Koshihikari rice, taramind jus
Cocada Baracoense
Coconut Sweet, cocoa nibs, Florida Eliot pecans, white wine granita
Mango Passion and Cream
Baileys Tres Leches, Mango namelaka and passion fruit ice cream
Mignardise
Final Dessert Dish:
- Truffle Chocolate Bon Bon
- Miso-Salmon Cookie with cream
- Mini Cheesecake Cuban Senorita: White cocolate and ginger bon bon
Drink and Dinner Menus
