Recently reopened and revamped, Lemon Twist showcases a bistro-style menu designed by French-trained chef Franck Hierholzer. Subtly elegant décor is adorned with lace curtains and garnet walls, offering a comfortable, mind-soothing backdrop for first dates and pre flu-shot noshing. Begin with a bowl of soupe a l’oignon (onion soup, $7.50) or escargots de bourgogne (snails in Burgundy sauce, $9.50) before migrating your mouth to a savory entree such as moules frites marinieres (mussels in butter and white wine broth, $18.50) or entrecote grillee frites (grilled rib-eye steak, $23.50). Bronzed crème brûlée ($7.50) helps chompers cool down after spirited feasts.
Inside Rouge, silent movies projected on the wall enhance the quietly romantic atmosphere as patrons dine on primarily French dishes, along with traditional Moroccan-style stews. Steak tartare or bouillabaisse—a fish soup popular in southern France—pair with french, spanish, or italian wines from the expansive wine list. The overall dining experience transcends Miami, as french, spanish, or middle eastern music plays in the background.
The two passionate pastry chefs at Astrid & Stephanie blend French and Argentinean flavors into eclectic café fare and desserts. For lunch, pairs of patrons can choose sandwiches such as the Chivito from Uruguay (a $11.90 value), which stamps its bread passport with layers of tenderloin beef before toothy customs inspectors tear apart its ham, egg, and mozzarella baggage in search of contraband Tickle Me Elmo dolls. Alternately, opt to browse the dinner menu, where specialty lamb foreshank floats over savory pools of meat moisture on a raft of fried sliced potatoes (a $19.90 value). After either meal, wash down a duo of desserts, such as meringue-topped lemon pie (a $3.85 value) and a slice of the cake of the day (a $3.85 value), with beverages such as piping-hot coffee drinks or tea (a $2.10–$3.90 value for a large). Then duos of diners can sit back to digest as the disparate dishes in their stomachs negotiate carefully worded international treaties for extradition to the small intestine.
Cuisine Type: Kosher Steakhouse with full sushi bar
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Metered street parking
Most popular offering: The Filet Mignon
Alcohol: Beer and wine only
Delivery / Take-out Available: Takeout Only
Outdoor Seating: Yes
Pro Tip: The menu is that of a French brasserie with 21 day wet-aged steaks,
chops, and Asian specialties.
Is there anything else you want to add that we didn't cover?
The restaurant is only a short walking distance from the famous Bal Harbour Shul and Young Israel of Bal Harbour, which comes in handy if you want to organize a private event for one of the Shabbat meals. Kosh is also an excellent choice for any event catering, whether off-premise or a private party inside the restaurant.
D?cor can say a lot about the type of food a restaurant serves. How does your d?cor inform or reflect your culinary practice?
The d?cor of Kosh is elegant contemporary with elements of art nouveau style: modern hanging lighting fixtures ... with more traditional chandeliers, mirrors and stylish photographs on the walls. Dark purple and grey color scheme with velvet chairs, soft purple light, and flowers on the tables. Alternatively, you can sit at one of our outdoor tables to dine in that evening breeze
In your own words, how would you describe your menu?
The menu is that of a French brasserie with a selection of traditional and signature French bistro dishes, with the addition of tapas appetizers, Asian specialties, and full sushi bar.
The founders of Pizza Dude got the idea for their business from an unexpected source?Cosmo Kramer from the '90s sitcom Seinfeld. Inspired by the potential for fun and interaction, they ran with Kramer's idea to open a pizza place where customers make their own pies. The eatery's "Kramer experience" enables diners to build their own pizzas with ingredients brought to their tables. For the "traditional experience," guests approach Pizza Dude's counter to watch staffers assembled their custom pies.
In the pizza-making process, saucy creations materialize out of a choice of white, wheat, or gluten-free dough, six sauces, and more than 40 toppings. The menu also shows the blueprints to Pizza Dude's signature pizzas, including the Rio Bravo with free-range chicken, jalapenos, and cilantro. When it comes time to cook pizzas, Pizza Dude's team pops them into a high-speed conveyor oven that gets crusts browned and cheese bubbling in just five minutes.
The air has cooled by the time diners stroll onto La Goulue's palm-tree-shaded terrace, their arms laden with shopping bags from the surrounding boutiques and fine jewelers of the chic Bal Harbor Shops. Waiters dart forward, jotting down orders for French wines and sparkling champagnes before heading into the breezy dining room. They sweep past pristine white cloth tables and elegant brown leather banquets before relaying orders to the bartenders behind the 20-foot imported pewter bar.
Tucked away in the kitchen of this bright Parisian bistro, chef Jean Pierre Petit is hard at work. He folds organic produce, premium meats, and fresh fish into traditional French dishes, from buttery escargot to pan-fried trout amandine to homemade duck confit. The skilled chef whips a parmesan and gruyere soufflé that was praised on Food Network's The Best Thing I Ever Ate for it's "light-as-air texture." For dessert, he drizzles crepes in lavish toppings of dulce de leche, Grand Marnier, and liquefied unicorn horns.