Cuban restaurants, yeah, we've got those. Brazilian, Vietnamese, Thai — all those, too. But Chinese joints here mostly sling dry fried rice and greasy noodles.
Chef Richard Hales is trying to change that with a bonkers menu at his new Midtown restaurant Blackbrick.
Hales is the guy behind the all-day-braised ribs at Sakaya Kitchen and the Dim Ssam a Go-Go food truck. Blackbrick does table service — with bills under 35 bucks.
The joint opened in the middle of Art Basel with a limited menu and continues to expand it daily. Soon, there will be dim sum brunch. Though be ready, as there are already limit-testing dishes like cold chicken thighs (very doable) and head-on duck (slightly less doable).
There are also crowd pleasers, namely The Chairman’s red-cooked pork belly, good enough to turn you Communist. And the wine list is being developed by a sommelier brought in from the friggin' French Laundry.
We’re a town that’ll always be known for café con leche.
Finally, we can add Gong Bao Rabbit to that list.
Price: 2 (out of 4)
Parking: Garage; street
Best bets: The General's Florida gator with Bee Heaven Farm patty pan squash; skin-on cold chicken thighs with spring onions; The Chairman's red-cooked heritage pork belly with soy caramel and hand-torn cabbage
Hot seat: The five-seat bar that faces into the kitchen
Nearby: Sugarcane Raw Bar Grill; Mercadito Midtown; Salumeria 104