Edan Bistro sits in North Miami under chef Aitor Garate Berasaluze, who worked at Asador Etxebarri before opening LUR at South Beach Food Hall and bringing his own brick-and-mortar to this corner of the city. The cooking leans on Basque staples filtered through a steakhouse streak: tortilla española with pan con tomate, gambas al ajillo, a dry-aged boneless ribeye, and a Txuleta Basque burger built on dry-aged ribeye and Idiazabal cheese at lunch; steak tartare, grilled branzino with sunchoke purée, and other seasonal plates at dinner. Dry-aged beef runs through much of the menu, and the Basque cheesecake is the dish regulars point to first.
A tasting menu of eight courses, prix-fixe and seasonal, is available daily upon request, with dishes shifting monthly. Cinco Jotas ham turns up occasionally as a feature.
The room is spare — mostly bare walls, a few framed photos of Donostia, botanical wallpaper — and the chef himself works the floor alongside the kitchen, moving between stations and tables over the course of service.
A tasting menu of eight courses, prix-fixe and seasonal, is available daily upon request, with dishes shifting monthly. Cinco Jotas ham turns up occasionally as a feature.
The room is spare — mostly bare walls, a few framed photos of Donostia, botanical wallpaper — and the chef himself works the floor alongside the kitchen, moving between stations and tables over the course of service.