Here’s What to Order at Pastis Miami
When you’re craving perfectly executed French bistro fare, Pastis always delivers. It’s the kind of place that’s exactly what you make of it – whether you’re looking for a relaxed setting that’s simultaneously charming yet sufficiently casual, or a high-energy spot that’s buzzing (almost bursting at the seams) on the weekends.
At first glance, the Wynwood location of this quintessential NYC hot spot is quite the replica of the original – from the curved zinc bar and white subway tiles to the bistro chairs and red leather banquettes. And so is the Miami menu, for the most part.
“The menu takes the core of Pastis in New York; however, we added some more ‘South of France’ style dishes to suit the Miami climate and clientele,” says Pastis Miami Executive Chef Neil O’Connel.
Those include regional seafood specialties such as cod Provençal and Dover sole à la meunière, as well as raw bar offerings like the grand plateau seafood tower. But what are the Pastis classics you should try on a first visit?
We spoke to O’Connel for his top five dish picks at Pastis. Since opening in Miami last year, the restaurant has built up a local following with plenty of regulars, he says, and these are the dishes diners come back for, time and time again.
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Escargot
Garlic butter sauce, toasted baguette
Any good French bistro meal begins with a plate of escargot, and Pastis is no exception. The escargot here are extra-large wild Burgundy snails served in butter with garlic, shallots, parsley, lemon, spices, white wine and brandy. “The actual amounts are a closely guarded secret,” O’Connel says of this signature dish. It’s served hot and bubbling, and you can scoop up all that extra garlicky goodness with the accompanying toasted baguette, sourced daily from a local bakery.
Crispy Artichoke
Lemon, garlic aioli
These crispy artichokes are deep-fried and open up into a flower shape as they enter the oil. For the perfect frying time, the culinary team needs to strike the right balance: “We aim to get them crispy but not too cooked or they’ll become bitter,” O’Connel says.
The fried artichokes are seasoned with lemon juice, salt and chopped parsley. Once it reaches your table, it’s served with a lemon wedge – the acidity balances out the fried flavor of the crispy artichokes – and a delicious garlic aioli for dipping. Though the dish deviates a bit from the French staples on the menu, it has become a popular item at Pastis, O’Connel notes.
Steak Frites
Maître d’hôtel butter, shoestring potatoes
Steak frites might come standard at most French restaurants, but at Pastis, there’s a dedicated steak frites section on the menu with a selection of various steak cuts. “This is exactly what you would expect to be a top seller,” O’Connel says. “Simply a great piece of meat served with crispy fries.”
O’Connel recommends the New York strip with maître d’hôtel butter (blended with shallots, lemon juice, and parsley), though guests can also choose among a filet with au poivre sauce and a ribeye with béarnaise sauce. No matter which cut you select, the steak comes with an equally excellent stack of crispy shoestring fried potatoes.
Cheeseburger a l’Americaine
It might be a French restaurant, but Pastis arguably has one of the best burgers in Miami, O’Connel says. The cheeseburger a l’Americaine features double-stacked beef patties made from a blend of chuck, brisket, short rib, hanger, and prime steak trimmings – which gives it a 75%/25% meat-to-fat ratio.
“The secret to our burger is the higher fat content and the Maillard reaction you get when we smash the patties,” O’Connel says. (Many of the ground beef blends you’ll find in the grocery store are 80/20 or leaner.) The burger is then topped with two slices of American cheese, pickles, sliced red onion, and Pastis’s special burger sauce, all served on a housemade bun.
Moules Frites
White wine sauce, shoestring potatoes
For its classic take on moules frites (that’s mussels and fries!), Pastis uses only Blue Bay mussels from Prince Edward Island. The mussels are served in a delicate sauce of white wine, butter, garlic, shallots, lemon juice, salt and chopped parsley – alongside that same stack of crispy shoestring potatoes that come with the steak frites. “People take the juice home after they finish the mussels!” O’Connel says.
Lyssa Goldberg is a Miami-based freelance writer and content strategist. She loves telling stories about food, wellness and travel, and you can find her byline in Parade, The Points Guy, U.S. News & World Report, American Way, Mashable, Time Out and more. Follow her on Instagram and Twitter. Follow Resy, too.
