Back in 2013, MC Kitchen was among the first restaurants to open in the newly revitalized Miami Design District.
Now, under the watchful eye of Chef Victor Toro, the kitchen continues to offer “seasonal organic ingredients, house-cured meats and sausages, as well as homemade cheeses and fresh pastas.”
The menu description of one of those pastas caught our eye, and with a little prompting from our waiter, we went for the “Fiocchi di Formaggio e Pere” — roasted pear, robiola, grana padano, taleggio, white truffle cream ($16, half order; pictured).
If you’ve never had this particular pasta before, it’s shaped like a pouch or purse and was filled with stuffing compiled from an array of cheeses and some pears.
Although we thought the truffle cream would overwhelm this particular version of the dish, it was surprisingly well balanced, and enjoyable.
And while we neither needed nor appreciated all the excess sauce that surrounded the pasta, the dish still managed to score a very respectable “B+.”
