Chef Richard Hales is known for his innovative dining concepts, Sakaya Kitchen and Black Brick Chinese, in Miami’s Midtown neighborhood. Now he’s bringing something different to The Confidante, (formerly known as The Thompson hotel) called Bird & Bone, which is his take on the American culinary landscape.
The menu of classic southern American traditional country cuisine is sourced from independent small farms and organic butchers. Expect daily specials like the aptly named “Bone of the Day” and “Bird of the Day. Menu highlights will include Slow Roasted Lamb Ribs with White BBQ Sauce, Charred Cauliflower, Cayenne Pepper; and Mason Jar Snacks like Deviled Ham, Smoked Potato & Egg Salad, Pimento Cheese and Oxtail with Benne Seed Wafers. Desserts will be a twist on Southern classics by Chef Hales’ wife, Jenny Hales, including Bourbon Cake with Cinnamon Whipped Cream topped with Candied Pecans.
“Developing the Bird & Bone concept has allowed me to explore the roots of American cuisine, and I’m excited to share my discoveries at The Confidante. When guests enter Bird & Bone, I want them to feel like they’re entering my weekend farmhouse that features a comfortable, inviting dining experience,” explained Richard Hales, Chef/Partner of Bird & Bone at the recent opening.
Although it is open for biz, the restaurant space (which was Michelle Bernstein’s Seagrape) is undergoing a transformation that won’t be fully complete until February 2017. Upon its full completion, Bird & Bone will also feature an in-house farmers market and to-go section open daily. The market will be a perfect spot for hotel guests’ and locals’ to grab to-go coffee, homemade biscuits and jellies, salads, sandwiches, and speciality goods including Florida honey, cookies, organic produce and more. Market menu highlights include Chef Hales’ Fried Chicken in a take-out 12-piece “bucket” for those in a hurry, as well as a Nashville Hot Chicken Salad Sandwich on grilled Zak the Baker Country Bread, Coleslaw and a Kosher Pickle.
“At The Confidante, we have set out to create the ultimate guest experience, and our food and beverage offerings is a crucial part of that,” says JP Oliver, Vice President/Managing Director, The Confidante. “It was love at first bite; I had no doubt that Chef Hales’ interpretation of Southern comfort food would be the perfect addition to our hotel. As we prepare the space for the full experience early next year, we are excited for guests and locals to get a sneak peak now and indulge in Hales’ unique style of cuisine.”
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