Blackbrick Opens in Midtown

Chef Richard Hales of Sakaya Kitchen brings his newest innovation to Midtown Miami. Blackbrick is inspired by Hales' travels and embraces traditional Chinese flavors with a modern kick.


Out & About December 19, 2013

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Out & About

Blackbrick Opens in Midtown ·

Chef Richard Hales has been at the forefront of Asian cookery in Miami since 2009 with the Sakaya Kitchen restaurants and Dim Ssäm à gogo truck in 2010. His newest innovation is inspired by his travels and passion for Asian cuisine and culture. Blackbrick promises to be the neighborhood's "go-to" Chinese restaurant offering traditional flavors using modern techniques. 



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3451 NE 1st Avenue Miami, FL 33137



Out & About •

Blackbrick Chinese in Midtown Miami

Midtown now has its own go-to neighborhood Chinese restaurant. Chef Richard Hales is best known for his Korean street-inspired joint, Sakaya Kitchen, which is located just across the green lawn from his newest Asian addition.

The interior combines a bit of casual grittiness with some modern touches to create an inviting ambiance.

The chef adds his signature touch to classic dishes While honoring the traditional ingredients and flavors of Chinese cuisine. "Chinese cooking has so much diversity and a rich history," says Hales, "I’ll definitely be using modern tools… but the focus will always be on honoring a dish’s ingredients and history.”

We tried an assortment of classics that were full of flavor without the greasy after taste expected from Chinese food. Here's what we tried:

Numbing & hot wok fried peanuts dusted with red finger chili and Bee Heaven Farms fresh local bee pollen. ($4)

Duck Fried Rice with duroc bacon, duck lap chong sausage, and pulled Chinese roast duck. ($16)

Tiger cilantro salad with crisp chunks of cucumber and Borek Farms local heirloom tomato. ($9)

Chilled poached chicken thighs with spring onion and spice Sichuanese sauce.($11)

We are so glad to learn our favorite dish got a spot on the menu. The Hot & Numbing Spareribs are delicious and we highly recommend treating these like finger food to truly enjoy them. The spareribs are roasted using a traditional Chinese box roaster and then wok fried with a traditional mala sauce and finished with fresh cilantro leaves. The house made sauce, a combination of Sichuanese peppercorn, chili oil and various spices, is balanced and not to over powering.





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