Miami

Sunday, November 20th - Monday, November 21st

Sunday, November 20th
Amazing Amazon
Day 27 - Disembarkation
M/S Regatta
Miami
Arriving: 7:00 AM
30% Chance of Rain - 82 Degrees

The Amazing Amazon is behind us, as is the paradise of the Caribbean, our memories fading, as our tans will soon.

Off the ship in steamy Miami, a fine mist in the air. Disappointed that our government would not allow a port call on Cuba, we took a trip to Little Havana for a taste of expatriate Cuba.

Calle Ocho (8th St) is the spine of Cuban life in Miami, and Versailles is its heart. For forty years, "The World’s Most Famous Cuban Restaurant" has been a gathering spot for locals of Cuban descent, the town square of Little Havana, and the unofficial consulate of the Cuban community. Politicians come here to earn their Florida bonafides and court the Cuban vote, as Herman Cain did last week asking, "How do you say delicious in Cuban?" We know enough to say "delicioso" in Spanish, and it is. The Versailles experience offers a restaurant, cafe, bakery, store, and walk-up counter. We sat down inside for croquetas and Cuban sandwiches, then stepped out onto Calle Ocho for a Cuban coffee at Versailles' La Ventanita.

Versailles Menu:

• Versailles Combo
Ham and Beef Empanadas, Ham and Chicken Croquetas, Yucca Fries, Served with Cilantro Sauce
• Versailles Especial
  Sweet Ham, Roast Pork, Swiss Cheese and Spanish Sausage on Toasted Cuban Bread with Mustard and Pickles
• Cuban Coffee

Miami is a Mecca for celebrity chefs, Michelle Bernstein among them. Her restaurant Michy's in the emerging Upper Eastside is well regarded for French/New American bistro food with a Latin accent and Floribbean ingredients, but the decor is funky blue and orange and the neighborhood has yet to emerge. We took a flyer on this one and we are so glad we did as it was by far the best meal of the trip, outpacing anything in New York.

Croquetas of Serrano ham and blue cheese were light and crispy, perfectly balanced and accented with sweet fig. Salad and Peruvian ceviche were fresh with a kick of spice and a creative garnish. We shared three small portions of pasta for the main. Carbonara of fresh fettuccine with the ooze of soft cheese in place of the traditional egg, was bursting at the seams with the salt and smoke of three kinds of pork. The pork belly was the best we have had, seared to a hard crunch covering soft layers of fat and lean, bathed in an unctuous porky broth, and served with ravioli. The special of the night rounded out our trio, beef cheeks, already rich and tender, treated to a long slow braise, tucked into sheets of fresh pasta, lacquered in the reduced braising liquid, complemented with chanterelles. We finished with an outstanding soft and warm bread pudding, deep with flavor, and fried pie with fall spice and apple, wrapped in a flaky pastry crisped to a golden brown.

Everything was exceptional from top to bottom, well conceived and perfectly executed, full of flavor and presented with artistry.

Michy's Menu:

• Mojito
• Jamon Serrano & Blue Cheese Croquetas
  Fig Marmalade
• Peruvian Style Ceviche
  Shrimp, Calamari, Yellow Jack, Mutton Snapper, Ginger, Lime, Chilies, Corn and Corn Nuts, Sweet Potatoes
• Bibb Lettuce Salad
  Crispy Shallots, Jalapeno Dressing, Grated Jack Cheese
• Crispy Pork Belly
  Jamon Serrano Ravioli, Belly Broth
• Braised Beef Cheek Agnolotti
  Chanterelles, Reduction of Braising Liquid
• Fettuccine Carbonara
  Smoked Bacon, Crispy Jamón Serrano, Prosciutto, Melting St. Andre Cheese, Peas
• Michy's Bread Pudding
  Raisins, Cognac, Chocolate Chunks, Orange Rind, Vanilla Ice Cream
• Deep Fried Apple Pie ala Mode
  Apple Cider Caramel, Vanilla Toffee Ice Cream

Monday, November 21st

Miami

Miami to Seattle
Alaska Airlines Flight 17
Departing MIA: 8:25 AM
Arriving SEA: 12:08 PM

We are in the air and on our way home. From New York to Miami and from the Caribbean to the Amazon, it has been a great trip, but we are looking forward to Thanksgiving at home.