Michelle Bernstein’s flagship CENA by Michy is as much a product of Miami as the chef herself. Here, Bernstein offers a peek inside the restaurant that made her a hometown heroine.

Florida may be known for its citrus, tomatoes and tropical fruit, but the hot climate and proximity to the salty Atlantic makes the state’s southern corridor a challenging place to grow a wide range of produce year-round. As a result Bernstein takes special pride in the fruits and vegetables she’s able to source locally.

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The stretch of Biscayne Boulevard that CENA by Michy calls home is often referred to as MiMO—an acronym for “Miami Modern,” and a nod to the midcentury futurist design for which the area is known. CENA, originally called Michy’s, has been a fixture in the neighborhood for more than a decade. 

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Delicate fried croquetas have been a signature for Bernstein for as long as she’s been cooking the foods of Latin America. These ones deliver the flavor of Spanish paella in a single, crispy bite.

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Bernstein says her cooking has gotten simpler as she’s matured as a cook; that she uses fewer ingredients and stronger technique. There isn’t a lot to hide behind in her salt-crusted snapper with fava bean hummus.

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