B Bistro and Bakery – Stellar Cuisine & Beautiful Energy
Photos Courtesy of B Bistro + Bakery
My life (Thank you Universe) is guided by energy. We all exude it, some positive, many negative and if we pay attention to it we can feel it poignantly. Energy also affects our food. When you put love and happiness into your food when you are cooking it, it definitely tastes better!
I had one of my best Miami dining experiences at B Bistro and Bakery and it was the energies of owner Henry Hane and manager Alexis Kwakernaat (who are childhood friends) that made it extra special. These guys are so cool, sweet and immensely talented. You got go in and meet them and devour the insanely deelish new dishes they are whipping up on a weekly basis! Yes, the menu changes every week at this bistro heaven.
Delighting fans since March 2016, the highly revered Bachour Bakery + Bistro changed its name to B Bistro + Bakery. Although the restaurant’s offerings will remain largely unaffected, Chef/Owner Henry Hané has grand plans for taking B Bistro + Bakery to soaring new heights. The talented chef has commissioned two long-time employees, Aleric Constantin and Alexis Kwakernaat to aid in achieving this goal. Constantin, formerly of Michael’s Genuine Food & Drink and founder of the widely popular Food Bike, will take the reigns as chef de cuisine and work closely with Hané on menu development and special programming. Kwakernaat, an industry veteran and close childhood friend of Hané’s, will oversee all front-of-the-house and day-to-day operations.
The place is absolutely stunning and simultaneously wraps you in warm comforting energy as well. Designed by Hané’s mother and interior decorator Patricia Aballi, the 1,700 square-foot locale with indoor/outdoor seating for 70 is industrial and modern, yet cozy and warm. A bustling, open kitchen connects a stunning display counter with the intimate dining room.
On one side of the room, white high-top tables and chairs line an expansive wall of uncovered, ceiling-to-floor windows; while on the other, large cushiony banquettes with low-top slate tables and plush white chairs sit against a moss-accented stone wall. Dark wooden shelves behind the barista station display an eclectic mix of pottery, glass fixtures, and plants that give the space a touch of rustic charm. Impressive rust-colored wooden lighting fixtures hang from the exposed, high-vaulted ceiling, providing added dimension to the room.
Trust me that you have to come in starving. Right upon entry your eyes and stomach will widen with 2 glorious, colorful and tempting sections of pastries. Good luck narrowing down this list to 2-3!
New Desserts marry American classics and French tradition with delicacies such as Lava Cake Petit Gateaux and Strawberry Shortcake Entremets. For those seeking the traditional, B Bistro will still offer a sinful line up of Petit Gateaux, ($8) a tiny chocolate cake with a crunchy rind and creamy filling, with varieties such as chocolate and vanilla anglaise brûlée; hazelnut, yuzu and passion fruit; mango coconut; and mojito; Verrines ($5) – small glasses filled with delicacies such as strawberries and cream; café con leche; and Key lime coconut mango; Pistachio Dacquoise, a cake with delicate layers of pistachio meringue and whipped buttercream, topped with pistachio cream and fresh berries;
Assorted croissants will have you moaning at the table with utter delight!! Guava and Cream Cheese; Tarts ($5) such as a hazelnut and chocolate with caramelized hazelnuts; or Key lime with fresh berries; and Loafs ($5) – hazelnut praline Madeleine; passion fruit and almond; and chocolate. Other treats include Pastries ($3-$5) such as apple brioche filled with vanilla pastry cream; Nutella brioche; and rum raisin roll; as well as cookies, brownies, cheesecake, macaroons and bonbons. Maybe save dessert for last, because the food is marvelous and you must tongue dive right in.
Pulling largely from his Peruvian heritage and time spent living and working there as well as in Spain, Hané’s rousing additions to Lunch boast a Mediterranean Lentil Salad, Croissant Lobster Roll, Short Rib Bahn Mi, and Duck Fried Rice.
The Tartine Avocado – sliced avocado, jalapeño crema, cotija, lime, charred corn, and pickled fresnos, was one of the best avocado dishes I ever sampled!
If you are a brussel fan then you must order the Brussel Sprout Caesar – parmesan, fried bread, toasted cashews and egg snow.
My fave dish of the day and trust me it was quite difficult to pick was the La Causa – crab, Gulf shrimp, anticucho aioli, avocado, cebolla criolla and cilantro. This gorgeous plate is so eclectic with diverse enchanting flavors and literally hidden goodies. The shrimp was flavored Peruvian and the best shrimp I ever had. The crab hides underneath among the avocado puree and is a profound burst of delight. This dish is a MUST TRY!
Or try some sandwiches ($13-$16) including their signature and Brickell famous Butifarra – cilantro turkey, criolla onions, aji Amarillo, lettuce and tomato on classic Peruvian style bread and the BBB Cuban – smoked ham, Dijon aioli, pork butt and pickles; and Plates ($15-$20), such as the Carbonara – Israeli cous cous, pork belly, and 75-degree egg; and the Corvina Ceviche – Fresno leche de tigre, caramelized sweet potato, and grilled bread.
On the beverage front, B Bistro offers an exquisite wine list showcasing a global milieu of just under 30 exclusive and rare boutique wines, offered at affordable prices, as well as a quaint collection of craft beers.
Chef Hané possesses a professional pedigree that is often unsurpassed. Born in Lima, Peru, Hané was raised in a family where good food always came first. A graduate of Johnson and Wales University in Miami, Hané began his career at the prestigious, Two Michelin Star Le Manoir Aux Quat Saisons in Oxford, England before moving on to two top restaurants in the Basque Country of Spain, followed by an intense training in Thailand and Singapore.
After returning to Miami, Hané took a position as sous chef at Miami’s Le Basque catering, helmed by Alejandro Muguerza, where he was soon promoted to chef. The young talent later moved on to open Michelle Bernstein’s famed Sra. Martinez before returning to his birthplace to perfect his technique in the intricacies of Peruvian cuisine. He later took a two-year stint with one of the world’s top chefs, Paco Perez, of the Two Michelin Star restaurant, Miramar, in Llanca, Spain, where he perfected the science of manipulating textures with modern techniques. Since opening the bakery/bistro, the young chef has been lauded for a creativity, flavor and beauty that rivaled his former counterpart’s exquisite desserts.
I can not rave about B Bistro and Bakery enough. It was one of my best Miami restaurant experiences and I have been to most of Miami’s best spots. Thank you Henry & Max!
B Bistro + Bakery, located in the southwest corner of the Brickell World Plaza building at 600 Brickell Avenue, serves breakfast and lunch, Monday through Friday from 7a.m.-7p.m. and all-day Weekend Brunch from 8 a.m.-4 p.m. Telephone: 305-330-6310 Website: www.bbistromiami.com
