Author: Artsy Chow Roamer

Pick of the Month:

THE BUREAU

If you want something to get popular faster than it ordinarily would, just try to keep it a secret! That is apparently working very well for Kevin Rathbun. After doing a blog on KR Steak Bar awhile back, I sent Kevin a heads up about it and he responded. Told me I ought to come around to The Bureau one night.

My ears perked up. Say what? I used the google machine…..hmmm…not much to go on. He called it a speakeasy but where the heck was it? Turns out it is directly behind KR Steak Bar. Literally, there is an unmarked door with a red bulb and a buzzer that you use to get in when it opens (Friday and Saturday nights only BTW…at 8…not 5). This post we’ll give you all the info you need on this special spot.

For this visit, we had to go in the front door and be led through the kitchen into the space. I’m not sure but I am thinking this was only because it was Valentines and everything is normally by reservation only for the love holiday.

VALENTINES DAY

So to back up a bit, I suddenly realized it was Valentines Day and I hadn’t made a plan. As you may know from previous blogs, my husband and I aren’t the sloppy romantic types so not a big surprise that it slipped our minds.

We were heading out to an opening at an art gallery on Miami Circle that night. I wanted to go somewhere close by. Thus began my frantic search. Of course, it was much too late to get in anywhere for the most part unless you just like dining at 11.

I don’t usually do this but I sent a quick text with a plea to the powers that be. As my Mom would say, “No use being a wheel if you can’t roll”. So our happy time rolled around promptly at 8 where we were seated at the bar and happily so along with six others.

COCKTAILS!

We ordered a couple of our favorite adult beverages while chatting up the barkeep. The place was already pretty full so I was thinking they must have opened earlier than usual. There was a piano but no player. Just happened to be there for special functions I was told but if I played, I was welcome to do so. (Psssttt…I do but I am a little shy to try it).

Our drinks came and they were solid ice cold martinis with blue cheese olives that were tasty and salty. The bar top is lit from underneath which looks cool and the place was dark; like the bars in New York City dark. I mean spots of red bulbs and prohibition art making it feel like we’re doing something illegal kinda dark.

This made it challenging to photograph with my less than efficient I phone. As we all know, Apple can’t seem to give us a camera like the Androids; so I was a happy camper when someone from the front desk stepped forward to help. Shout out to Alex-thanks!

SPECIAL MENU

As is the usual custom in restaurants these days, Valentines means a very shortened version of a regular menu allowing you 3 to 4 courses in order to get the butts outta the seats faster. That was the case here too but the choices offered felt special and well thought out.

First courses ran the gamut from baby lettuces to carpaccio with a little arancini, crab cake and burrata thrown in as well. All looked great on the plates coming out of the kitchen so we tried a carpaccio and the crab cakes.

FIRST COURSE IS A HIT

The carpaccio uses a Wagyu cut of meat that was delicious with just the right amount of fat. Pecorino was the salt to the good grind of black pepper and a little arugula for freshness. I could smell it all when they set the plate down. I expected it to be good but it was even better.

Can I just say I’m not really a crab cake kinda gal? I grew up vacationing in Florida where you would expect some of the best and they just never seemed to pan out. These crab cakes were why the dish was invented to begin with. My husband (who has eaten more than his fair share of crab) agreed.

They were crispy tender with crab that tasted of the sea as opposed to fishy. A beautiful calabrese aioli with mustard seed set them off to perfection. These were about as good as it gets folks-I don’t care where ya live! Thank you dark I phone shots for me not having a good pic of this dish-just trust me OK?

PONDERING SECOND COURSES

Those that are vegan or vegetarian might have been somewhat disappointed to see four different cuts of beef and pasta with a meat ragu on offer. Only one pasta dish (that a lot of veggies had to die for) and a striped bass were there for you guys. To that end, I say pick one or go to the Slutty Vegan. You are at KR Steak Bar when eating at The Bureau…(when living in Rome…).

The ladies that were sitting next to me assured us that we would love the fresh pappardelle with pork and beef ragu. Made from a smoked shoulder, any body worth their Southern roots knows a little pig makes everything better. While my husband isn’t a pasta lover he gave in to me to give it a try.

“Would you like a little pecorino on top” they asked? Ofcourse! The pasta was fresh, handmade, light and al dente as any Italian would say it should be. The sauce was silky, luxurious and heavy enough with the pork to only need a light coating. It was perfect-just as the ladies promised.

But I am sure the steak and lobster, filet, rib eye or spinalis would have been exceptional as well. This is a steak house after all. Risottos, purees and pesto would keep you in that Italian state of mind while the presence of quinoa would give you that trendy search for healthier choices!

It was late and getting louder. Tables were flipping but several large parties were sticking. It was plain they had been here before and this was their place. It felt very….neighborhoody in an everybody knows your name kinda way. Did I mention that it is small and cozy too? No more than 50 seats I’d guess.

WHAT ARE YOU HAVING FOR DESSERT?

As I wondered around trying to capture a good shot, I met a cute couple enjoying their dessert. I asked what they were having; the chocolate hazelnut budino with blood orange. Yes please!

We also had to try the tiramisu with luxardo cherries. Both were light creamy and luscious. I am not sure who the pastry chef is but they have a good way of mixing Southern ideas with Italian ingredients for an outta the box kind of thinking pleasure. A little added romance was present in the design of items like Wells of Love and rose cream raspberry jam for all you Valentines lovers out there.

CONCLUSION

As I stated at the beginning of this blog, if you want something to take off….try to keep it a secret. It’s that old marketing gimmick that still works today; you better get it while you can….before it goes away…don’t tell anyone about it and mess it up for the rest of us. Just makes people whisper whisper whisper with want.

I think it’s working. It’s a fun place, a cozy sit, a fabulous eat and a darn good drink. Kevin Rathbun has done it again. He beat an Iron Chef, he started small plates and now he comes up with a rather ingenious way to use his private function room. (I know…I’ll make a speakeasy…word of mouth kind of thing….back of the restaurant…if you build it…they will come…). Who’da known?

If you enjoyed reading this blog, you might also enjoy others under Edible Fare. Hey, don’t be a stranger! Let me hear what you think about the place or any other you think I should try. Until next time…

Cheers,

ArtsyChowRoamer

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