Brava! - Miami

I want to mention that I used to frequent BRAVA RESTAURANT because it was conveniently located before shows, and since I attend a lot of performances, I visited often. However, I recently went back and found that, aside from the name, the restaurant has completely transformed. It was one of the best meals I've ever had, and the presentation was exquisite. Apparently, they had just opened the day before, and they certainly seem to have everything in order; the food is outstanding. I highly recommend the new BRAVA. Forget about the previous one, which was always disappointing. The service, especially from a fantastic server whose name I can't recall, was excellent. I look forward to dining there before all the shows this year!

We visited the restaurant before seeing Björk on February 13th, and our experience with Frederick Masson was incredible. He allowed us to sample various wines before we chose a bottle and provided excellent food recommendations, making the whole dining experience wonderfully comfortable. We ordered the chicken liver pâté, steak with fries, and shrimp risotto, all of which were delicious. We were also celebrating my birthday, and everything exceeded our expectations. I will definitely return, especially if Mr. Masson is there to take care of us!

This was an incredible dining experience. I made the reservation through open table and also through the arscht website just in case. I celebrated my 30th birthday eating here and watching Hamilton. The food was incredible and had such a unique flavor notoften found in Miami. We ordered the short rib wellington, the lamb osso buco, two desserts, and a tortellini that we devouredwithout taking a picture of. The service was amazing as well, my only complaint, which isn 't a large one, and I didn 't mentionit while there, was that the server at one point rushed over because he thought I was trying to share the actual bone of thelamb with my boyfriend... as if we were too simple to understand that was a lamb bone? I found that a bit insulting but ifigured because we were asking questions about the menu that he found us to be ignorant. I just like to know exactly what I amabout to enjoy and I truly did enjoy it. I just feel like he should be wary of how he can be condescending to paying customerswho want an experience, no matter if we seem ignorant or not. Another thing I noticed was that there was a white wine, Maculan,listed under port wine. It was still delicious but I was expecting something like the tawny. The Manager was very sweet andeven took the desert off for the occasion, which we did not ask for considering I mentioned nothing to anyone while there. Iwould definitely go back but probably dress in my finest or in a ball gown, possibly, to avoid looking like a homeless person.Didn 't think i looked it but who knows. The server was not rude per se but that was very off putting. Other than that, everyoneelse was very sweet and kind and again the food is definitely worth the price. Our bill with gratuity was around 237, and waslowered to 220 after one of the two deserts was taken off. I would gladly pay it again without the bones comment.

From the moment we walked in, to the smile on our faces when we walked out, this is a 5 star experience both for food and service. The decor is a bit drab...all gray and neutral tones. Needs a splash of color like royal blue kr purple drapes (highceilings)...but I get it. Started with a dirty Chopin martini with bleu cheese stuffed olives. We ordered the NY Strip Tartarsans cucumber and garlic, sauce on the side. The meat was chopped as it should be and the sauce turned out to be less garlickythan we thought. Deliciously fresh but slightly over salted. The brioche and umami butter was addictive. Before our mains cameout, the chef offered a complimentary dish. It's the signature dish from Alter. The scallop creme, caviar and truffle with asoft egg at the bottom. I'm sure my description is off but I can tell you this was one of the most delicious and decadentdishes I have ever tasted. We mopped it up with the soft brioche. AmazIng. The red drum was pan seared and had crispy skInserved on a gorgeous orange purée which I was too mesmerized to ask and didn't remember what the menu description said since Iwas still woozy from the soft egg dish!! The dish was exquisite. It was Brava's version of a deconstructed bouillabaisse. Ihad the osso bucco which was tender and had a silky wine sauce poured over it tableside. It also came with a sheet of pestowhich was a nice addition. I didn't care for the pesto stuffed romaine. The meat had a little too much salt. But I happen tolike that. If you are salt sensitive, you may ask the waiter to go easy on the salt although that request usually does not yieldgood output from most kitchens. Dessert was a toffee creation that any description wouldn't do it justice. A beautiful plateand several flavors that combined for the perfect dish. Cappuccino was a perfect ending. Thank you to the staff for makingthis a 5 star experience and my compliments to the chef!

Two years ago, Brava was a five-star establishment, comparable to any upscale restaurant in the city. However, the quality of both their food and service has significantly declined. Referring to their greasy French fries as "Frites" doesn’t improve them at all! While I understand the necessity to cut costs, especially during the COVID era, it’s unfortunate that they’ve compromised their creativity and imagination.