Mignonette Uptown Opens in North Miami Beach

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Serfer & Roman transform ’80s diner into neighborhood oyster bar

The duo behind Edgewater’s neighborhood oyster bar Mignonette is expanding their seafood shrine to North Miami Beach. Chef Daniel Serfer and business partner Ryan Roman opened a second location of their oyster spot on Friday, January 6th in the iconic former Gourmet Diner space at 13951 Biscayne Boulevard.

Mignonette’s North Miami Beach outpost replicates many favorites from the original menu and offers several new dishes that are sure to become favorites. Serfer expands the ‘marquee’ to offer 12 different oyster varieties daily, six East Coast and six from the West. It’s the first where you can order Buffalo Scallops and BBQ Octopus thanks to newly anointed Chef de Cuisine Anthony Ciancio. Ciancio (pron. chahn-chyo) has come through the ranks of Miami’s favorite kitchens, Michael’s Genuine Food & Drink, 27 Restaurant & Broken Shaker and Alter, and worked under two James Beard award-winning chefs – Sean Brock at McCrady’s in Charleston, SC and Jodi Adams at Trade in Boston, MA.

“I want to create a down-home luxuriousness at Mignonette Uptown that Chef Serfer has arguably perfected,” Ciancio says. Ciancio rigorously recipe tested dishes for the new menu – honing his ideas onto the plate with the diner atmosphere in mind. “My intent in every dish to make you glad you are here.”

Embracing the same “plain and fancy” mentality from the Mignonette Downtown, Serfer and Ciancio offer a fresh take at Mignonette Uptown, drawing from Ciancio’s unique experiences and skills. The popcorns, plains, and dailies all make appearances on the new menu, as do the po’boys stuffed with fried conch or shrimp. Same for the oysters and a killer wine list (“which keeps the lights on,” says Serfer). And yet, many new items have also been added. Joining the OG offerings are ‘Fancy’ dishes like: Dry Aged Bone-In NY Strip with Pommes Anna. Rounding out the menu is lighter fare like Gem Lettuce Salad with honey mustard, avocado, farro and pistachio; Roasted Carrots with amaretto and honey; Cucumber with lime and herbs, and Charred Sweet Potato with chili and herb butter. Among the crowd pleasers are Warm Maine Lobster Rolls, Buttermilk Fried Chicken, and Crab Cakes. For dessert, a rotating fluorescent-lit gold display case filled to the brim with cakes and pies pays homage to the original diner courtesy of new Pastry Chef Devin Braddock.

The design is meant to recall Old Florida-meets-roadside diner. The centerpiece of the design is the building itself, a classic aluminum-sided diner with can’t-be-missed neon signage. Serfer added an oyster shucking station front-and-center, flanked by two ice-filled oyster displays. 23 bar seats span the length of the diner, offering patrons an intimate view of the kitchen. There’s ample parking, although we can’t promise that our wait staff will be serving your car-side in roller skates.

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