September 3rd, 2016
Miami Culinary Institute – 8th floor
Miami Dade College
415 N.E. 2nd Avenue
Miami, FL 33132
What I tried:
HIT: The Chorizo-Wrapped Black Angus Beef Tenderloin was leading the way as my choice for this category. However, it really wasn’t served as hot as I’d like and that was disappointing. Therefore, I’m going to go with the House Made Ricotta and Corn Risotto instead. Served very hot with charred scallion, preserved lemon, fava beans, parmesan tuile and edible gold, I ate every single last drop. The consistency was firm enough, yet still creamy and all of the combined flavors made for a delectable entree.
NOTEWORTHY: The Miami Spice menu at Tuyo allows the diner to choose two plates for the appetizer section. Whatever two are chosen are plated together into one. That was unexpected and worked out nicely.
MISS: I loved the Napoleon’s flakiness and actually enjoyed that dessert. That said, not one person from our party (of 4) tasted the banana component. Odd.
In addition, I hate to say it, but I was greatly put off by the service at Tuyo. I’m not entirely sure if the staff employed is part of the student body at the institute. If they are, then it all makes sense and I can understand the situation a little more. It they are not, then it’s embarrassing that this beautiful restaurant with its exceptional food, exhibited such amateurish behavior on the floor. I will not go into details here as I plan to contact the restaurant directly about it, but know service can be hit or miss. Sadly, I’m not planning a return visit anytime soon.
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