neMesis Urban Bistro - Downtown Miami

I was sure I was going to hate neMesis Urban Bistro. The menu was precious, cutesy, and scattered - "heavenly guava cardamom dipping sauce," "Tuscan sushi," "cowardly (no nuts) pesto"? The chef, while professing a sense of humor, seemed awfully thin-skinned when the attempts at humor were directed the other way, banishing the Miami New Times' dining critic for poking fun of the restaurant's name.^[1] I was, in a word, dubious.

I was also wrong. Everything about neMesis is quirky - the capitalization of the name, the decoration, the dishes, the chef - but most of it is also quite delicious.

(You can see all my pictures in this neMesis Urban Bistro flickr set).

The chef is Micah Edelstein,^[2] and neMesis very clearly bears her imprint in just about every respect, right down to the front door, with an inscription that is more warning than welcome:

"Those lacking imagination and a sense of humor are not welcome at neMesis. Please return from whence you came, and do not darken our door again!"

The dining room is tiny (maybe 30 seats), and fittingly for a place that shares space with LegalArt (a non-profit organization that provides artists access to legal services), it abounds with artwork - a constellation of colorful parasols dangles upside down over the entranceway, a sculpture of men's ties juts out at rakish angles over the windows,^[3] large-scale photographic portraits hang throughout.

Chef Edelstein, when she's not in the open kitchen, is often at the tables, bringing out the dishes and telling the stories behind them. Those stories cover lots of territory, ranging from a South African family background to travels around the world to geographically untethered experiments like house-brewed coffee-infused beer (like many things here, surprisingly good). If you're lucky, you'll also be graced with the presence of her young daughter Matilda, and possibly even an art exhibition or magic show.

The menu is divided into "Sexy Nibbles," "Cool Couples," "Main Attractions," and "Happy Endings," and it pains me to write that almost as much as it pains the servers to recite it. But lets get past the preciosity and focus on what's on the plate.

Foccacia, topped with hibiscus-infused mascarpone cheese, caramelized shallots, and a sprinkle of black lava salt, is emblematic of Chef Edelstein's style. It sounds unlikely, it's all over the place at once, and it actually works. The foccacia itself is delightfully light and fluffy, the creamy mascarpone is given a subtle, zesty lift from the citrusy, floral hibiscus, with the jammy shallots providing a sweet/savory anchor. You've not experienced these flavors in this combination before, but it comes off as natural rather than forced, as if they were meant to be together.

Ditto for the duck potstickers with the aforementioned "heavenly guava cardamom dipping sauce." Like many things at neMesis, this reads sweet, but the finished dish is fairly well balanced. Other than in Indian cuisine, cardamom doesn't get invited to many parties, and when it shows up it can sometimes dominate the conversation. But here it's managed well, its bright, resinous, slightly medicinal flavor, in combination with the aromatic guava, cutting the richness of the braised duck filling.

The crispy, oven-baked vegetable samosas likewise get brightened up by a finely diced melon chutney. And those little yellow flowers are not mere decoration - the flowering tarragon provides another herbaceous, anise-y element to the plate.

The salad at neMesis changes from day to day depending on what ingredients are floating around the kitchen. On one occasion the tangle of greens and sprouts was studded with delicious lardons of house-made lamb bacon. More recently, it came with a sprinkle of garam masala spiced pecans, slivers of avocado and grapefruit, shards of aged parmesan cheese, a sour orange vinaigrette, and a couple vibrant red-orange pimentos biquinho, Brazilian peppers preserved in vinegar that pack lots of flavor and a little heat.

These unexpected bursts of flavor are characteristic of Chef Edelstein's cooking. She paints with a different spice palette than most of us are accustomed to. While some of it is pure creative whimsy, much appears to  derive from the flavors of South African cuisine, which itself is a hodge-podge of indigenous, Cape Dutch, Afrikaner, Indian, British and Portuguese influences.

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School of Cobaya - Chef Michael Bloise

We had been looking to set up a Cobaya dinner with Chef Michael Bloise since his days at the now-closed American Noodle Bar. He was clearly someone with talent and skills - he took over the kitchen at Wish^[1] after Chef E. Michael Reidt left for California, and in 2008 was recognized as a StarChefs Rising Star - but only had limited outlets for his creativity with A.N.B.'s noodle-centric menu, even though it showed in his daily specials like pork belly with melons or tuna ribs. Bloise left A.N.B. and it closed not much later; he resurfaced at Sushi Samba Dromo shortly thereafter, where we were finally able to put something together.

There's no rule when we do our Cobaya dinners that the chef must come up with a "theme." The only rules are that the chef can make whatever s/he wants to cook, and the guinea pigs must show up ready to try it. Sometimes there is a theme - Chef Daniel Ramos did seven continents in seven courses, Chef Jeremiah's last dinner was loosely inspired by a recent visit to Noma - but the primary goal is that the food is creative and inspired. Chef Bloise, professing that he "couldn't do" the kind of high-end food we'd had at our last Cobaya dinner (I call bullshit - he did plenty of high-level stuff at Wish - but if he didn't want to do that style of cooking, that's fine), opted to tie his dinner together with a theme, and he went the nostalgia route: "School Lunch."^[2] It turned out to be one of the most conceptually integrated - and one of the most fun - Cobaya dinners we've had.

(You can see all my pictures in this School of Cobaya flickr set; apologies for the lousy picture quality).

The menu was printed on a sheet of notebook paper and it fully played out the theme: a juice box, "Lunchables," and tacos, followed by "The Tray," complete with mystery meat, corn dogs, tater tots, and a pudding cup.^[3] I've noted recently how one of the potential downfalls of what Ferran Adrià called "techno-emotional" cuisine is that if you don't recognize the reference points, you won't connect to the food in the way that's intended. This was a menu that would make perfect sense to most people who grew up eating American cafeteria lunches - and might be utterly baffling otherwise.

Our first course fully resembled a typical school lunch: a brown bag and a juice box. In my school, though, the juice boxes weren't filled with an unfiltered apple juice cocktail spiked with acai vodka and vanilla, which Bloise cleverly managed to get into the box and reseal it so we could still poke our straws through the top and squeeze. In the brown bag - along with a note from "Mom" - was a "Lunchables" box, sealed in plastic, complete with ham, cheese and crackers.^[4]

Of course, this wasn't an actual Lunchables (those got consumed by the staff earlier in the week so Chef Bloise could reuse the containers - probably not the highlight of staff meal at Sushi Samba). Instead, it included a house-made rabbit ham and truffled mozzarella cheese, both designed for stacking on house-made manchego-thyme crackers. These made for a perfectly good snack, but the real thrill was in the presentation, which was uncannily effective in bringing laughs and smiles to the tables.

Everybody loves Taco Day at the school cafeteria. Taco Day with Chef Bloise is even better with his Taco Belly Trio, each tucked into a puffy, crisp fried shell. Lush tuna belly was done somewhat poke-style, in a large dice mixed with soy and garlic and some butter for some added richness. Pork belly was done "A.N.B." style, cured, slow-braised, then crisped, and paired with melon, the acidic funk of nuoc cham, and Thai basil. Lamb belly, possibly the best of all, was prepared in a similar manner to the pork belly, then matched with blood orange and mint.

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CSA Week 11 and its Uses

Just great vegetables. That's what we've been getting from the Little River Market Garden. So I really don't want to do all that much to them. Why not "gargouillou" again?

This week brought yukina savoy, cutting celery, more heirloom tomatoes, and nasturtium flowers; some things from prior weeks were still holding up in the produce drawer of the fridge - multi-color carrots, baby turnips, savoy cabbage, dill. The sturdier stuff (carrots, turnips, savoy stems and leaves, cabbage leaves) got blanched and shocked, others went in raw. A shmear of salsa verde. A pile of finely chopped marcona almonds. A foam of the blanching liquid (emulsified with soy lecithin and frothed with an immersion blender). A sprinkle of Hawaiian red sea salt.

That's all.