The Bachour Restaurant and Bar will be open in the center of Doral


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Amid a wave of closures caused by the Miami-Dade culinary landscape of 2020, pastry chef Antonio Bachour has announced that he will drop anchor in downtown Doral the next day with another location for his restaurant and bar Bachour.

The award-winning chef says New Times that, since his constant business trips were halted, he was able to spend more time at his Coral Gables location and invest more time in his new project, which he envisions becoming the center of Doral’s multicultural community.

“I was constantly lecturing and consulting between Miami, Europe and Asia, but this time allowed me to work closely on the opening with my brother Jose Bachour,” Bachour says. New Times by phone. “Guests come from Doral to our cafe / bistro in Coral Gables all the time, so it seems right to open a location there.”

Bachour eavesdropped on Clark Bowen (Boulud Sud, Pascal’s on Ponce) to run Doral’s outpost kitchen. Although the breakfast and lunch service at the new restaurant will be similar to the Coral Gables location, which offers an all-day à la carte menu, the two chefs have put together a new list of American contemporary dishes for dinner at Doral.

“We work great together because we’re the same mind,” Bachour says. “Like me, Bowen doesn’t compromise quality ingredients and I believe it’s a recipe for success. I own a restaurant, but I’m a first chef. I only serve customers what I would eat. Nowadays, people travel and experiment more and know what good food is. . “

The Bachour restaurant and bar menu will offer raw bars, along with appetizers like arepa fritters stuffed with avocado and kotia cheese ($ 12); and steak tartare made from harissa and served with fried baguette and fish donuts ($ 16). Homemade sandwiches include Wagyu Reuben on homemade rye ($ 21) and Cuban Bachour, which is packed with prosciutto, porchetta, turkey breast, pickles, Swiss cheese and mustard.

Among the main dishes are stewed groupers accompanied by fregola, fennel, tomatoes and local shellfish ($ 20); and fillet and marrow with charred ramp vinaigrette, asparagus and confit potatoes ($ 38). A comforting dish of orecchiette bolognese beef topped with ricotta and pretzels ($ 22).

The drink program includes cocktail classics designed by Zabdi Cobon and Robert Delarosa’s global and affordable wine list. Complicated Bachour pastries and desserts will be on display in glass cabinets as well as in Coral Gables.

Downtown Doral, the 250-acre Codina Partners building, is also home to the Doral Government Center, shops, office space, schools, green spaces and housing units, along with the upcoming Doral courtyard and restaurants such as Bulla Gastrobar, Dragonfly Izakaya & Fish Market, Las Vegas Cuban cuisine and Pisco and Nazca Ceviche Gastrobar.

Bachour says his 4,750-square-foot restaurant there will have a comfortable cabin interior and wood-paneled tables. Instead of a preparatory kitchen, the new location has a wine cellar / private wine tasting room.

“It’s hard to open a new restaurant and not lose money the first month, sometimes even the first year, especially during a pandemic, but we’re so busy here [at his Coral Gables location that I decided to move forward with the launch,” says Bachour. “The outdoor space has brought people back and we’re close to serving our regular clientele of almost 4,000 guests every week. People want more than ever to take a break, go out, and have great food.”

Bachour Restaurant and Bar. Downtown Doral Park at 8405 NW 53rd St., Doral; antoniobachour.com. Slated to open early October.


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