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This quaintly appointed Tuscan-style trattoria is a gem. The menu and cuisine are as elemental as can be, chef/owner Neal Cooper favoring fresh, quality ingredients over complicated cooking techniques. Actually there's no cooking involved when it comes to cold appetizers of prosciutto, bresaola, and beef carpaccio, all lavishly portioned and plated in unadulterated fashion. Caprese salad doesn't require a stove either, but bright white wedges of fresh mozzarella alternate with thick, vibrantly red slices of tomato, making other restaurant versions seem unplugged. Pastas such as fresh fettuccine with wild mushrooms and white truffle oil, and spaghetti with ripe tomatoes, basil, and olive oil attain their elegance through restraint. So do grilled meat entrées - skirt steak, pork tenderloin, and lamb chops are piled onto plates dressed only in varying combinations of garlic, lemon, olive oil, and fresh herbs. Portions are ample (and prices more than fair) but their à la carte nature calls for sides. Everyone seems to order the potatoes "alla Toscana," a towering platter of crunchy, golden brown fries in a tangle of fried herbs. Desserts are homemade, service is strong and the wine list includes "28 wines for $28," (a good number of which are available by the glass) as well as the sorts of reserves more likely to elicit envy from connoisseurs. Il Migliore scores as a great neighborhood restaurant.
The Oxford English Dictionary traces "French-fried potatoes" back to 1894, and suggests that the usage is American in origin. "French-frieds" were first mentioned in print in 1915. The term "French fries" dates to the Thirties. "French 75" is a cocktail made from gin, Cointreau, champagne, and lemon juice, and has nothing whatsoever to do with potatoes. French fries cut thinly, fried crisply, entwined in a nest of fried fresh herbs, and piled high upon a platter are informally known as... More »
This humble neighborhood trattoria in Aventura boasts all the attributes one seeks in Italian dining: simple, rustic Tuscan décor; friendly, knowledgeable, efficient service; a great selection of "25 wines for $25"; and, most pertinent, perfectly executed Italian cooking. Chef/owner Neal Cooper's streamlined style of cuisine reflects the European tradition of freshness over flair and the Old World idea that honest ingredients are beautiful as is. In other words, Il Migliore's... More »
Il Migliore's chef/owner Neal Cooper is really a chef: Trained at a prestigious culinary institute, he's knowledgeable in gastronomy, gastropods, gazpacho, gastriques, gas burners, the effect of garbanzos on the gastrointestinal system, and... More »
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