On the heels of his successful Korean concept Sakaya Kitchen, chef Richard Hales opened Blackbrick, the now two-year-old Chinese restaurant in the same Midtown Miami neighborhood as its forerunner. Here he specializes in modern Chinese Sichuan cuisine with a few, crowd-pleasing American Chinese dishes sprinkled in for good measure—though these are made with mostly exotic proteins such as rabbit, duck and oxtail. Chef Hales and his team use all seasonal vegetables and hand-make noodles for dishes, including the popular dandan mian made with Sichuan pork sauce. Unlike most Chinese restaurants, the fresh noodles are intended for dining in rather than takeout.
|Venue name:||Blackbrick Chinese and Dim Sum||Contact:|
3451 NE 1st Ave
|Cross street:||between NE 34th and NE 35th Sts|
|Opening hours:||Mon–Fri 11:30am–3pm, 5:30–10:30pm; Sat 11:30am–11pm; Sun 11:30am–10pm|
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