26 December 7-13, 2023 miaminewtimes.com | browardpalmbeach.com New Times | music | cafe | culture | Night+Day | News | letters | coNteNts | MONTH XX–MONTH XX, 2008 miaminewtimes.com MIAMI NEW TIMES | MUSIC | CAFE | FILM | ART | STAGE | NIGHT+DAY | METRO | RIPTIDE | LETTERS | CONTENTS | Basque in the Light Edan Bistro brings modern Spanish cuisine to North Miami. BY MICHELLE MUSLERA E arlier this month, North Miami welcomed a new addition to its dining scene: Edan Bistro, the first brick-and-mortar restaurant from Spanish chef Aitor Garate Berasaluze. After working as chef de cuisine at Leku, the Basque restaurant inside the Rubell Mu- seum, Garate Berasaluze, now 29, built a fol- lowing for his Basque eatery Lur inside the South Beach Food Hall (formerly Time Out Market). He brings a wealth of experience from esteemed establishments across Spain, including Asador Etxebarri, where he served as head sommelier. “The name, Edan, is derived from the Basque word meaning ‘to drink,’ a motif woven into the dining experience,” Garate Berasaluze tells New Times. “Mornings start with espresso drinks sourced from local specialty roasters and transition to afternoon and evening with a selection of Spanish beer and wine.” With Edan Bistro, Garate Berasaluze aims to carry his loyal clientele from Lur into a fresh, independent space that offers a unique ambiance and comprehensive menu. The menu opens with a breakfast format inspired by coffee shop culture and continues into Eu- ropean-style brunch, lunch, and an all-day à la carte menu. The culinary identity is rooted in modern Spanish cuisine, a reflection of Ga- rate Berasaluze’s culinary background. While Lur remains active in South Beach, the changing management of the food hall brings an air of uncertainty. Plans for a brick- and-mortar Lur in North Miami are under- way, aligning with the opening of Edan Bistro just a few blocks away. Garate Berasaluze emphasizes the con- cept of an approachable bistro that caters to diners seeking different options throughout the day. “Having observed the preferences of Mi- ami’s clientele over more than a year, our goal is to provide a regular spot for patrons to en- joy exceptional food and wine without the need for special occasions or a big budget,” he says. Nestled in a corner with abundant natural light, the bistro boasts a welcoming and fam- ily-friendly atmo- sphere during breakfast and lunch, with simple yet care- fully executed classics like a Spanish omelet and huevos rotos (a hearty fried egg and potato dish served with Iberian ham). As the day progresses, the ambiance trans- forms into a more in- timate setting suitable for dinner dates and gatherings, with a bar offering a relaxed space to unwind over a glass of wine and small bites. Signature dishes include mushroom cro- quetas, crispy golden cylinders filled with a luscious medley of shiitake and porcini mushrooms, as well as creamy rice with pumpkin and truffle — one of the chef’s fa- vorite creations. “For this dish, we prepare a rice base in meat broth, finishing it with a velvety puree of pumpkin and toasted hazelnut butter at the moment of service. A drizzle of olive oil, coupled with a cold truffle emulsion, results in a surprising contrast between the warmth of the rice and the coolness of the emulsion,” says Garate Berasaluze. Also making an appearance on the menu is Lur’s now-famous Basque cheesecake, which strikes the right balance between creaminess and sweetness with its luscious, fluid center and golden top. Tasting menus featuring eight to nine dishes priced at $100 per person provide an extensive culinary experience that encom- passes new creations alongside beloved fa- vorites. Wine pairings, available at $65 for five glasses, offer an additional layer of so- phistication without breaking the bank. Looking ahead, Garate Berasaluze envi- sions continuous development for Edan Bis- tro while simultaneously working on the forthcoming Lur brick-and-mortar location. Plans include building a community in North Miami, offering catering services for corpo- rate events, and collaborating with local chefs for special dinners. “Our main goal is to provide honest, ap- proachable food of the best quality possible,” sums up Garate Barasaluze. “We know there’s a great market for that in Miami, and we are thrilled to bring our vision to our usual clien- tele and beyond.” Edan Bistro. 650 NE 125th St., North Miami; edanbistro.com. Thursday through Monday 8 a.m. to 10 p.m. ▼ Café Edan Bistro photo The pumpkin creamy rice with sage, black truffle, and pumpkin powder “OUR GOAL IS TO PROVIDE A REGULAR SPOT FOR PATRONS TO ENJOY EXCEPTIONAL FOOD AND WINE.” For the Masses Parisian pastry chef Yann Couvreur shares art de vivre with Miami. BY MICHELLE MUSLERA F rench pastry chef Yann Couvreur will soon introduce a taste of French art de vivre to Miami with the upcoming open- ing of his namesake bistro, Yann Couvreur. The upcoming neo-French bistro is Couv- reur’s second stateside location following the South Florida debut of his pastry shop at Julia & Henry’s. Set to open in January, the chef tells New Times that he aims to make refined, elegant pastries and savory items available all day, offer- ing patrons the French concept of petit plaisirs — small daily pleasures — to all. But don’t mistake all day as blasé. During a recent interview, Couvreur emphasized a desire to share the elegance and refinement found in France in an approachable way. Elevated fare, according to him, shouldn’t be reserved for spe- cial occasions; they should be something every- one can enjoy on a daily basis. Shaped by his background in prestigious kitchens and ateliers across Paris and beyond, his experience in the world of baking is based on ap- proaching pastries with a savory mindset — em- phasizing seasonality and local ingredients. Described as luxurious yet approachable, Couv- reur’s cooking aims to provide the same level of excellence and attention to detail he acquired during his time in Michelin-starred restaurants but in a more accessible manner. “We chose to start our U.S. expansion in Mi- ami because it’s a blank canvas for the type of experience that we want to provide, and differ- ent from other, more saturated markets like New York,” shares Couvreur with New Times. “The art component in Wynwood also aligns with pastry as a form of art, making it an ideal backdrop for our brand’s aesthetic.” In an effort to test out the French concept of small daily delights in Miami, Couvreur opened a shop at Julia and Henry’s in downtown Miami earlier this year, offering a taste of his elegant pastries to learn more about local preferences. “The response from Miamians has been posi- tive, with an appreciation for sweet treats that strike the right balance — not overly sweet but flavorful,” shares Couvreur, who tinkers his offer- ings to cater to local tastes. Couvreur plans to bring his expertise in sa- vory dishes to the menu, offering a menu with breakfast, lunch, and all-day options. The bistro will feature items available at the counter for takeout or sit-down with table service. Signature items include a vitello tonnato-inspired tarte, a French spin on eggs Benedict, and a made-to- order mille-feuille finished tableside. Simultane- ously, plans are underway to open another location in Coconut Grove, focusing on a fast-ca- sual operation that is set to open in the second half of 2024. “This is a harvest of many years of work, and we can’t wait to see how Miamians will perceive and welcome us. Our ultimate goal is to bring the charm of France into Wynwood,” sums up Couv- reur. “We want people, when they walk in, to un- wind, be present, and experience a little charm. It doesn’t need to be a fancy trip or an extrava- gance; it can be a daily pleasure, or as we say in France, a plaisir quotidien.” Yann Couvreur. 2243 NW Second Ave., Mi- ami; yanncouvreur.us. Opening January 2024. [email protected]
