Discover Edan Bistro
A hidden gem, serving sophisticated Basque-based food in a quiet North Miami neighborhood.
At the risk of being overly-enthusiastic, let me suggest this:
If you are anywhere near Miami, or plan to come to Miami, or know someone going to Miami and looking for restaurant recommendations, here’s some advice: go to Edan Bistro.
Admittedly, I have a tendency to “love the one I’m with” and Edan Bistro is the last one I was with, so to speak.
But this restaurant is the real deal, the top of the mountain, the end of the rainbow, a magical combination of creativity and comfort that expresses itself in a “make yourself at home” feeling. The food soars and service feels authentically friendly. The Chef is part of the serving team. After pouring me a glass of wine, he left the almost finished bottle on the table. That’s restaurant generosity!
Edan Bistro is in Miami Shores, a small residential community just north of the actual city of Miami. It’s across the street from a Taco Bell and Marco Glass and Mirror. In other words, in a city of fancy venues, Edan Bistro chose a more quotidian spot. The space is unassuming and fits right into the neighborhood.
Walking up to it, here’s what you see:
Inside, the restaurant feels more like a comfortable, upscale coffee shop than a place that serves heart-throbbingly, spine-tingling good food at a great price. Notice: no music and well-spaced tables! You can have a conversation.
Chef Aitor is the talent.
Chef Aitor Garate Berasaluze is the creator, a master of Basque cuisine, a culinary super-star. At 29 years old, he has an impressive resume that includes work at a 3 Star Michelin restaurant, a Ritz Carlton and the one star Asador Etxebarri. He was also the head chef at LEKU, another Michelin-starred restaurant in Miami.
Edan Bistro is his first brick and mortar effort and he serves as creative visionary, head chef, sommelier and wait person. Amazing.
What we had:
Crispy artichoke and tuna tartar. Truly the freshest tuna I've ever had. The crispy chokes are underneath (they are from real artichokes) and are surrounded by cheese crisps.
The Carbonara is a specialty. The large rigatoni arrives at the table with a very lightly cooked egg yolk on top. The chef comes to the table, pops the egg onto the pasta and mixes in the dish in front of your eyes. The crispy pancetta contrasts with the creamy dish perfectly.
Gambas al ajillo salad: a bed of potato and egg salad with garlic and chipotle mayo, topped by perfectly cooked shrimp. Addictive.
Basque cheese cake. I loved the almost-burnt top, the not too sweet, slightly carmel-y taste and the impossibly smooth texture, the creamy-custard-like center. No words can do it justice. The pictures will provide a hint:
The Wine
The wine list is highly curated (I love that), Spanish (duh!) and well priced. We started with Agusti torello rosa Trepat, catalunia, an effervescent rose. It was zesty and exuberant introduction to the meal.
Vergel de la bodega de pinoso. A natural white wine, a mix of airen and sauvignon blanc was light, a little peachy, a soft complement to the food.
Plates and Prices.
$135. for two, including taxes and tip. $67. per person
3 glasses of wine
3 plates to share: the shrimp, the carbonara, the tuna
The cheesecake
Edan Bistro
650 NE 125th St.
North Miami, FL 33161
305-517-6801
reservations: opentable.com.
Anne, so glad you are making my life (of choosing restaurants) so much easier!
What she said!
I was there!
Sooooooo wonderful!