Things to Do: Resy Drive-Thru Miami Tasting Menu, March 18-19, 2021

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Update March 3, 2021: The address for the Resy Drive-Thru has been changed to 1 Herald Plaza in Miami.

Winter is the time when Miami is usually filled with dozens of food events. Every weekend, local gourmets are challenged to attend a beer festival, celebrate with a barbecue or to eat their fill with burgers.

While some events, including the South Beach Wine & Food Festival, have been postponed until spring, others – like the New Times’ upcoming Tacolandia Taco Stop – are finding ways to allow for socially distant fun in the meantime.

One of the most ambitious events of its kind is slated for March: the Resy restaurant reservation system and American Express Gold Card are hosting a restaurant dinner consisting of a 10-course tasting menu prepared by some of Miami’s best chefs without the safety of your own car having to leave.

The Resy Drive-Thru, a two-night culinary event, will take over the parking lot at 1 Herald Plaza on Thursday, March 18 and Friday, March 19.

Participating chefs and restaurants include Michelle Bernstein (Cafe La Trova), Michael Schwartz (Harry’s Pizzeria), Timon Balloo (Balloo) and José Mendín (Pubbelly Sushi). Osaka Nikkei Miami, Planta and South Beach newcomers Carbone Miami.

The guests drive through the area where the cooks are visible and prepare their dishes in a socially distant tent. Each course is accompanied by an acoustic explanation by the chefs along with music. Until the cars leave, guests have a complete tasting menu – in their vehicles.

The first Resy Drive-Thru took place in Los Angeles last fall and was sold out within a few hours.

Michael Schwartz, who intends to bring his mobile pizza oven to the event, tells the New Times that he took the chance to participate when he heard who was still signing up.

“When Resy introduced it to me, it seemed like great intent and a highly curated cast. I always ask who is attending. When they told me who they were talking to, it was a no-brainer.”

The restaurateur says he missed taking part in food festivals last year. “As chefs, we love these events,” says Schwartz. “I think we all actually miss her. There was this lingering sense of isolation that we all experienced during COVID.”

Festivals offer interaction with fans of his restaurants and the opportunity to meet up with other chefs, explains Schwartz. “Sometimes we can only catch up with our colleagues at food events. It’s also a great way to meet new talent and just play around with people.”

The venerable chef and James Beard Award winner says his drive-thru offer will give event goers a preview of the new Harry’s Pizzeria location he will soon open in South Beach. Schwartz says the new Harry’s, located across from Macy’s on Meridian Avenue north of Lincoln Road, will have a full liquor license that will allow him to create cocktails meant to be enjoyed with pizza, as well as one large snack area.

“That has been in the works for a long time,” adds Schwartz. “In keeping with Harry’s model, we will have great pizza and a selection of natural wines.”

And while there won’t be any hugs or handshakes, Schwartz will be in the Resy drive-thru. “We’ll be there and deliver to yours [car] Doors and interaction from a safe distance, “he promises.

Resy Drive-Thru Miami tickets are $ 110 per person and can be purchased at resy.com/drivethru or via the Resy app – but not until 10:00 a.m. on Thursday, February 26th. Tickets can be bought in groups of two or three people. or four; Guests using a group ticket must travel in the same vehicle with a maximum of four people per vehicle. (Members of the American Express Gold Card can take advantage of a pre-sale from February 24th at 10 am. To purchase tickets via pre-sale, add an American Express Gold Card to your Resy account and purchase the tickets with this card.)

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Laine Doss is the food and liquor editor for the Miami New Times. It was featured on Eat Street by Cooking Channel and in the Great Food Truck Race by Food Network. She won an Alternative Weekly Award for her contribution on what it’s like to wait for tables.

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