Michael Shikany, executive chef/owner, opened his signature Wynwood restaurant Shikany in April 2014. The restaurant is truly a fusion of food meets art. It’s a culinary extravaganza that is set up to excite both visual and gustatory senses.
Our table of three had the opportunity to experience Michael Shikany’s extraordinary talents on a recent Saturday evening. We entered an exterior alcove flanked with an architectural facade on one wall mirrored by a full length living plant wall. We were quickly and graciously welcomed by a sophisticated host and promptly escorted to our table. The interior decor of the 4,000-square-foot former warehouse is contemporary chic. Lighting and music are soft to ensure the soothing ambience.
Service is impeccably tasteful as attention is paid to every detail. Our server guided us carefully through a menu that is ambitious, combining ingredients with precision.
Wines and spirits include an extensive carefully chosen wine list, craft beers, and signature cocktails. I chose the Spicy Old Fashioned — a perfect combination of intense flavor and heat. The menu spelled out how the drink was concocted: Bulleit Rye Infused with Orange, Cloves, Granny Smith and Gala Apple, Pipette of House-Made Habanero Water.
An amuse bouche was presented while we reveled in the menu. A carefully crafted creation of the chef changes daily. We chose some appetizers that sounded appealing. Fresh Burrata & Wild Greens: Chartreuse, Compressed Peach, Bubu Arare, Nasturtium, Lychee Consommé. It was visually stunning with elegant flavors.
Wagyu Smoked Gouda Croquettes
A multilayered palate pleaser with a precise presentation was our other choice for the table: A5 Wagyu Smoked Gouda Croquettes: Coffee Dusted Dark Chocolate Foie Gras Truffle Spheres, Apple Cured Duck Breast Prosciutto, Pink Peppercorn Meyer Lemon Meringue, Raspberry Gel, Black Garlic Pain.
For an entrée, we shared short ribs that were braised to perfection: Braised "Five" Spiced Short Rib: Triple Cream Goat’s Brie Turnip Purée, Strawberry Tomato Pâte de Fruit, Crispy Leeks, Sage Parmesan Gremolata, Fat Back Powder.
To complete the experience, the dessert was pure chocolate delight: Textures of Chocolate Verrine: Caribe Chocolate Cream, Cocoa Nib Powder, Caramel Chocolate Rock, Pretzel Mousse, Cocoa Tuile.
Everyone had the same sentiment, saying that Shikany was a truly unforgettable dining experience from beginning to end. The restaurant has filled a niche in the Miami restaurant milieu and gets the thumbs up for being inviting, creative, and delectable. It’s definitely worthy of attention.
SHIKANY
251 NW 25th Street
305-573-0690
www.shikany.com
