Got a email about this earlier in the week, and jumped at the chance, because this is one of my favorite Miami spots. SO glad I did.
The rundown for the unaware:
midnight each Friday night for the next 5-6 weeks, Yardbird will be hosting a different Miami chef to bring new flavors to their diners. $40 per person for the whole meal, which last night was 11 family style dishes and a cocktail (read: a TON of food). All guests are seated at one communal table, and throughout the meal chefs Jeff and Kenny were hanging out with all of us, talking food, life, and southern flava.
As the intro night last night, the menu was guided by chef McInnis and (of upcoming related Swine Southern Table and Bar and Top Chef fame), Chef Kenny Gilbert. Went down as follows:
-Deviled eggs topped with sturgeon caviar. Both local, both delicious. always a classic.
-Toasted brioche with fig jam, foie torchon, and brittle. with grilled peaches interspersed.
-Creole Squash stuffed with Pimento cheese and bread crumbs
-Slow smoked BBQ Alligator ribs. a new one for me. totally delicious.
-BBQ Baked Black beans. Black beans with boston bean flavor. a fun play on a classic
-Yardbird's classic cheesy grits
-We were then presented with two roasted suckling pigs. which were taken back into the kitchen and chopped, then served with a microgreen salad and plantain bbq sauce.
-Chef Jeff then told us our suckling pigs had a brother, which was divided into three bites: first, part was braised, and used to make pulled pork croquettes. Then part ground, and combined with veal to make meatballs, and finally, spiced, and turned into homemade chorizo.
-after bringing around to-go boxes (we were all EXPLODING at this point, and there was enough left for each of us to make an entire meals worth of leftover box), we were presented with dessert: chocolate banana bread pudding with caramel ganache,creme fraiche, pistachio crumble, graham crumbs, and chocolate crumbs.
overall, it was a INCREDIBLE meal. fun, delicious, and good company. Most of all, it was a amazing deal. 40 bucks and I am still full at noon the next day. Where else can you have that happen with Top Chef quality food in Miami Beach??
In the pipeline for next week: Chef Jeff will be joined by Chef Timon from Sugarcane. If you havent considered it yet, you should start. seating is limited at these events (they had room for about 30) and absolutely worth the late night (our food-barrage ended at about 2am).
Were any of the others at the table fellow chowhounders?? id love your take on it as well! Also, would be fun to meet some of you at a upcoming midnight dinner!