Taste of the Town: Rosie’s transcends from pop-up food truck to one of Miami’s newest outdoor restaurants

MIAMI – Rosie’s: The Backyard is a brand new outdoor restaurant in Miami’s Little River space, that began as a pop-up food truck in 2020.

It is the third location for the family-owned eatery which was born at their copper door B&B in Overtown.

Rosie’s serves brunch all day, and who can argue with the idea.

CBS4’s Lisa Petrillo sat down with Rosie’s co-owner Jamila Ross to focus on extra.

It’s eating beneath the breezy Banyan tree at Rosie’s: The Backyard in Miami’s Little River space, an area newly created by Chef Akino west and his spouse Jamila.

It is really in the yard of a historic dwelling behind it that the couple is renovating, which is able to grow to be the restaurant’s everlasting house.

Rosie’s is called after Jamila’s mom.

“We’re taking on just the organic approach of what this neighborhood has to offer. The fact that we’re completely outdoors at the moment we really want to lend to that outdoor eating experience – we’re letting the space tell the story, ” stated Jamila Ross. 

Chef Akino is a celebrated chef whose previous expertise included working in a 3 Michelin star kitchen in Denmark.

He and Jamila’s dream was to create a menu to serve breakfast all day with consolation meals they each grew up on.

“The food that I enjoy that Jamila enjoys and my family comes from Jacksonville so the southern concept is what we really enjoy,” stated Chef Akino. 

“So we put all that together and created a menu that we really enjoy recipes from our family, from the generational part of it.”

Back in the kitchen, Chef Akino prepares a number of of his mouthwatering dishes that attract the weekly crowds.

Jamila and Petrillo sit down for the tasting which incorporates freshly made cocktails and low.

First on the plate is the wild mushroom polenta with charred kale, a poached egg, herb gremolata, and parmesan.

“Wow, that is so delicious, it’s rich, but it’s light too, and has so much flavor,” stated Petrillo.

“This is a really stepped-up dish that is the perfect brunch – oh my goodness.” 

Lots of love goes into the southern polenta a bit of bit of milk cream cheese after which you might have that tough roasted kale and mushroom which has an incredible texture,” said Ross.

“Next, so that is going to be our rooster and biscuit dish,” said Ross. 

“You had me a biscuit!” Petrillo laughed. 

“A housemaid buttermilk biscuit. Akino has been engaged on perfecting this recipe for the final six years so we’re proud of it,” said Ross. 

“Shut the entrance door on the biscuits. Wow, moist, crunchy, and that maple syrup. The aspect retains coming again for the biscuits.” 

As for the rooster? 

“The chicken is what’s the most important component to Rosie’s. It’s a hand-battered and fried chicken thigh and we put a lot of love into this chicken. 

“The rooster is so moist, juicy, tender, and full. There’s additionally that crunch from the fry, however it’s not dry, after which a kiss of warmth!” said Petrillo.

And finally, lay your eyes on lemon ricotta pancakes with macerated berries, ricotta, and toasted pistachios.

“This is the most conventional manner to finish your meal right here at Rosie’s. It will get a bit of bit of honey, so it is candy and we have now a brown butter maple syrup on the aspect,” said Ross. 

“There’s a savory candy and a cake style to this pancake that’s past scrumptious. I’ll simply maintain consuming,” stated Petrillo. 

Rosie’s: The Backyard is open Thursday via Sunday from 9 AM to 3 PM.