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Bagatelle Miami Beach

2000 Collins Ave., Miami Beach, FL 33139

305-704-3900 www.bistrotbagatelle.com


 

 

bagatelle 

Bagatelle Miami Beach

2000 Collins Ave., Miami Beach, FL 33139,305-704-3900 www.bistrotbagatelle.com

Open Sunday-Wednesday 6:00PM – 12:00AM;  Thursday-Friday 6:00PM – 1:00AM and Saturday 6:00PM-1:00AM.

Brunch is served Saturday and Sunday from 11:30 a.m. to 6 p.m. Reservations are suggested

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

by Simone Zarmati Diament

photos: SFG

Bagatelle Miami Beach has opened on the heels of restaurateurs and club owners Aymeric Clemente andRemi Laba’s wildly successful locations in New York, Los Angeles, São Paulo, St. Barths and St. Tropez, and therefore is a brand that hardly needs an introduction.

A play on what its name indicates (the French word Bagatelle means Trifle or little nothings in English), the Miami Beach 144-seats outdoor/indoor location, adjacent to the Villa Bagatelle Hotel, caters to both the fashionably in beautiful crowd for who money is no concern, and neighbors in search of a good time, a great meal and a good selection of wines.

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A meeting place, restaurant and party destination, Bagatelle sports decorative moldings, plush banquettes, opulent crystal chandeliers, eye-catching  pop art and an impressive stone top bar with a display of the finest selection of wines and Champagne, cocktails and spirits.  “We want to offer our customers a good choice with reasonably priced wines by the glass and bottles ranging from $55 for a wine from a good but little-known boutique winery to four figures great bottles, magnums and Jeroboams of Champagne” explains sommelierAnthony Dryer as he recommended a very affordable Sancerre at $65 to accompany our dinner.

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Tartare de Thon Bagatelle- Ahi Tuna Tartar with Avocado Chutney and microgreens

Executive Chef Matthieu Godard (formerly executive chef at Daniel Boulud's db Bistro Moderne and an 8-year alumni of Chef boulud's restaurants)) offers a French contemporary Mediterranean cuisine with plenty of crudo and seafood dishes and dishes ranging from the corporate Gnocchi Truffes à la Parisienne - Homemade Gnocchi, Black Truffle Sauce, Aged Parmesan Cheese;  and the refreshingTartare de Thon Bagatelle- Ahi Tuna Tartar, Avocado Chutney, Crispy Shallot, Key Lime Soy Dressing, Papadum Tuile;  to a Provençal Tomatoe Tatin; Gambas au Pastis - Jumbo prawn, flambé with Pernod Ricard, green vegetable risotto; and Poulet Entier Rôti à laTruffe -  Whole Truffled Roasted Chicken, Country Style Potatoes, Caramelized Cipollini, Button Mushrooms, Thyme Chicken Jus. "But it is the caviar (M.P.) that people order most with very Jeroboams of  Champagne," he said, adding that he has never sold so much caviar throughout his career."

Gnocchi Truffes à la Parisienne - Ethereal homemade Gnocchi, Black Truffle Sauce, Aged Parmesan Cheese

Tomato tatin over parmesan tuiles and topped with microgreens

A birthday celebration is met with giant martini glasses filled with cake, fruit, ice cream and more....

Crème brûlée with lavender panna cotta

Come 9 p.m. the beautiful people flock to the bar, the music is amped up, the lighting is dimmed and the atmosphere heats up. The night has begun....