A bistro classic that requires patience and technique. The onions are caramelized slowly over hours until deeply golden and sweet. The broth is rich and the gruyère is broiled until bubbly. The bread underneath captures all the flavors. This is comfort food done right.
Tips from diners
Order this early so it has time to cool slightly. The cheese is molten and will burn your mouth if eaten immediately.
The quintessential French bistro dish. A quality cut of beef is seared in a hot pan until a crust forms, then finished in the oven. The fries are hand-cut and fried twice—once at lower temperature to cook through, once at high temperature for crispness. Béarnaise adds richness.
Tips from diners
Ask for your steak cooked medium-rare. The restaurant defaults to this, but confirming ensures you get the best experience.
A bistro dessert staple. Silky vanilla custard is poured into a ramekin and baked until just set. Before serving, sugar is sprinkled on top and torched until caramelized. The crack of the sugar crust against the cold, creamy custard is the entire appeal.
Tips from diners
The waiter will torch this tableside if you request it. It's worth the slight delay for the full experience.
A refined starter that showcases the quality of raw fish. The tuna is sliced paper-thin, allowing the delicate texture to shine. Olive oil and lemon provide brightness; capers add briny bursts. This is simple but requires premium ingredient quality.
Tips from diners
This is raw, so order only if you're comfortable with sashimi-grade preparations. The tuna at Pastis is sourced with care.
A classic French technique where duck legs are cured, then poached slowly in their own fat for hours. The result is meat so tender it falls from the bone. The skin is crisped in the oven just before service. Served warm on a bed of frisée with a light vinaigrette.
Tips from diners
This is lighter than it sounds due to the frisée salad offsetting the richness. Pair with a Burgundy or lighter wine.
Pastis Miami opened in Wynwood as a second location of Keith McNally's acclaimed New York brasserie, developed in partnership with STARR Restaurants. The space features white subway tiles, red leather banquettes, a striking curved zinc bar and an impressively stocked wine program. The menu anchors on French bistro classics—onion soup, escargots, steak frites, duck confit—alongside fresh seafood dishes like Big Eye Tuna Carpaccio and Red Snapper Provençal. The relaxed patio provides a neighborhood feel despite the restaurant's high-profile backing.
Book through Resy. The restaurant opens at 11:30am weekdays and 10am on weekends. Brunch and lunch are less crowded than dinner.
The curved zinc bar is iconic. If you arrive early, grab a cocktail there before being seated. The wine program is substantial—ask the sommelier for guibalance.
Request patio seating when you book. The outdoor area provides Parisian charm with a Wynwood edge. It's the most romantic part of the restaurant.
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