As soon as I wrapped my lips around it, something gooey exploded in my mouth – it just liquefied. I’m pretty sure I’ll never have a prosciutto coquette like that again in my life.
It was the first of many surprises that surfaced during our dinner at 1826 in Miami. My chilled cucumber soup with almonds was served with “mint snow” that reminded me of Dippin Dots, and so was my boyfriend’s drink – the Purity Supreme, made with watermelon and blood orange, was topped with frozen nitrogen. The yellowfin tuna crudo with avocado, capers, and hazelnut oil left a rich, buttery taste on my tongue (rather than a fishy one), and the roasted heirloom carrot salad with black sesame, pumpkin seed remolata, and yogurt was like something out of a fairy tale garden party.
Chef Luke Bergman, a Fort Lauderdale native and the first American to win gold at the International Trophée Passion, served as chef de cuisine at New York’s Colicchio & Sons and executive sous chef at Danny Meyer’s The Modern before landing at 1826.
In addition to these stellar appetizers, he’s created unbelievable entrees like the Key West snapper, served with citrus puree and grilles leeks, which may actually have been the best fish I’ve ever had in my entire life. The lobster stracciatella risotto with parsley and tomato confit is one of those things that you keep eating, even if you’re full and even if you don’t really like risotto; you won’t stop until you can no longer maneuver those tiny pieces stuck in the bowl onto your fork.
The Akaushi Wagyu steak served with spicy fingerling potatoes and foie gras foam is delicious as well, so there are some very difficult – yet delicious – decisions to make about Bergman’s menu. Good luck!