Reviews for Doma Polo, Bloom, and Macchialina

Just a month old, Argentinian Doma Polo Bistro has Short Order's Emily Codik take a first bite. On the ensalada de tomates, ordered with an addition of steak, she says, "The beef arrived in haphazard chunks, but the meat was so tender that the presentation was quickly forgiven." The menu includes empanadas, pastas, and of course, traditional meats like blood sausage, sweetbreads, and skirt steak, among others. Codik notes, "The service is extremely attentive, friendly and timely." While her water glass was almost always full to the brim and the traditional Argentinian food goes down well in the polo-inspired setting, "the prices are moderately high." [SO]

Again, Short Order's Emily Codik hits the tables and gives a review of Bloom in Wynwood. Only a couple months old, Bloom is the newest addition to Wynwood's blooming (get it, ha) arts, and now dining, district. Codik gives props to cocktails by Chris Hudnall, formerly the head mixologist at Soho Beach House, saying he's "a substantial talent." The food, however, needs some improvement. On the ordered shrimp: "The shrimp's bland flavors don't merit all the theatrics — though it's a good thing the $12 price also includes a show." While "some [...] dishes overwhelm with a unidimensional cloying sweetness", others were overly spicy. At least the bibimap was a hit, "the dish's bright flavors merit the popularity." Overall, Codik says Bloom "has plenty of room to grow... [it] should focus more on flavors and less on the fusion of two distinct concepts." [MNT]

The fourth offspring of the Pubbelly family, Macchialina Taverna Rustica gets a review from Miami Herald's Victoria Pesce Elliot. Elliot remarks on the small, yet "perpetually crowded" bar where the bartender serves "lovely" and "inventive" drinks. She says the food is "charming", and especially liked the "fantastic grilled sourdough, from local bakers Le Parisienne", the "divine cavatelli with baby meatballs", and said the pizza with pancetta, Gorgonzola and a fried egg was "transporting." Elliot gives 3.5 stars to the small Italian restaurant, saying Macchialina "is a hub of exquisite flavors in a cacophony of cool." [Miami.com]