Miami, FL 33130
Miami New Times' Description
At Box Park in Brickell, there's nothing cutting-edge about Matt Hinckley's approach to cooking. The chef, who cooked under Michael Schwartz for years, emphasizes local produce, whole animal butchery, and ancient preservation techniques. His food can transform the wonted into something unique. There's chilled beet salad with mint and yogurt, Hawaiian pizza with duck ham and chives, duck liver pâté with smoked peach jam, and gumbo with alligator and wild boar. His greatest strength lies in curing and conservation. Hinckley makes everything from scratch: kombucha, beers, vinegars, and even charcuterie. The last, prepared in-house, varies from whipped lardo to antelope salami and goose prosciutto. Sure, it's nothing innovative. But in the right hands, even old things can taste like new again.
More American Restaurants in Miami
Reviews and News
Miami is a volatile town. A restaurant might be ground-breaking and wonderful and exciting, but then it'll close just a few months after... More on Box Park »
'Twas the year of chicharrón tacos and bacon-wrapped quail eggs, a time of fried alligator and pan-seared frogs' legs... Alright, enough poetry:... More on Box Park »
Box Park, the Brickell restaurant serving adventurous dishes, is closing its doors as of Sunday, November 10. An anonymous source tells Short... More on Box Park »