Friday, November 22, 2024
Search

Write for Us | Advertise with Us | Contact Us

MENU
mobile-logo
Home / 2014

9:03 pm
Restaurant Features
0

By Erin Lavan | Associate Publisher

Sometimes, it’s best to leave the stress and fuss of holiday hosting and cooking to the professionals. Everyone needs a year off from time to time! Let one of Miami’s fine restaurants host you and yours for Christmas Eve dinner, Christmas Day, New Year’s Eve dinners and parties, or New Year’s Day affairs.

Christmas Events

Traditional Mexican at Porfirio’s
Porfirio’s Restaurant is serving a prix-fixe traditional Mexican menu on Christmas Eve with a choice of one appetizer, a first course, a main course, and dessert for $65.

DB Bistro XMAS_NYE (2)

Dinner at db Bistro Moderne
From 6-10pm on Christmas Eve, db Bistro Executive Chef Jason Pringle will serve an á la carte menu of seasonal specials like Roasted Prime Rib and Nantucket Bay Scallops. What’s for dessert? A Classic Bûche de Noël.

Dinner at Trapiche Room
On Christmas Eve, join Trapiche from 6-10:30pm for an exquisite holiday dinner for $120 per person.

Classic Spanish Holiday Treats at Bellmónt
Bellmónt is sharing the Spanish holiday love this year on both Christmas Eve and Christmas Day. Think traditional treats and a glass of Spanish cider, as is tradition in Spanish households. $150 per person, and $60 per child.

You can also enjoy Bellmónt’s signature “Cochinilla a la Leña” either at the restaurant or ordered for your own home with 12 hours notice. This whole suckling pig is roasted in a Spain-imported wood-fired oven.

Prix-Fixe Five Ways at the Fontainebleau Miami Beach
At any one of the Fontainebleau’s five concepts– Scarpetta, Hakkasan, Michael Mina 74, StripSteak by Michael Mina, and Vida–enjoy a special prix-fixe menu to celebrate the Christmas holiday. Visit the website for more info.

Christmas Fare at The Setai
On Christmas Eve, The Setai will offer two Christmas Eve menus (one vegetarian menu) for $110 per person with offerings such as Champs-Elysées Soup Bay Scallops with roasted morel-herb butter; Fish Fumet with Noilly Prat; Dover Sole Poached with garden nage and lemon thyme; Polenta Crispy Poached Egg with a fricassee of mushrooms and Burgundy truffle,  and La Buche De Noel Chestnut and Black Currant and Hazelnut Rum with chestnut ice cream.

On Christmas Day, The Setai will serve a holiday buffet to the tune of a modern jazz trip from 11:30am-3:30pm for $95 per person. Dig into dishes like ham, leg of lamb, Alaskan king crab legs, and desserts aplenty.

Throw a Pig Roast
If you’re hosting a Christmas dinner and haven’t yet figured out your main course, we have excellent news for you. Through December 24, you can order a whole-roasted six-pound suckling pig from Pubbelly Chef Jose Mendin. This Puerto Rican tradition is sure to floor all your guests. It serves five to seven people and comes with mofongo, tostones, arooz mamposteao, and a six-pack of Medalla with Pubbelly sauces. Place your order soon as a 48-hour pre-order is required. The pig is priced at $250 plus tax and service. Email [email protected] to order.

Siena Tavern_Holiday_Miami

Holiday Tasting Menu at Siena Tavern 
Join Siena Tavern for Christmas Eve and/or Christmas Day four-course dinners from 6-11pm for $85 per person, and $35 for wine pairings. The courses will include an antipasti of Octopus Carpaccio, a choice of  Pasti, an entrée of Branzino or Herb-Crusted Bone-In Prime Rib, and Spiced Brioche Bread Pudding for dessert.

Holiday Menu at Seasalt and Pepper
On Christmas Day, Seasalt and Pepper will serve a holiday menu from noon-11pm.

image1 (1)

Lobster at Semilla
For $59 from December 24-30, enjoy a lobster menu at Semilla Eatery and Bar. The dinner will include a lobster appetizer (like the Lobster Causa Croquettes with tartar sauce), an entrée (like the Lobster and Truffle Risotto), and a dessert.

New Year’s Eve Events

Toast to 2015 at The Bazaar by José Andrés
The Bazaar menu blends Andrés’ Spanish heritage and personal ingenuity with influences from the local Latin culinary tradition. The $175 per person menu will feature dishes like Cotton Candy Foie Gras and Tuna Ceviche. The first seating is at 6pm, and the second is at 9pm. Make your reservation online.

Sushi and Robata at Katsuya
Enjoy Katsuya Chef Uechi’s signature sushi and robata with new touches inspired by Miami’s local Latin flavor this New Year’s Eve. The first seating is at 6pm, and the second is at 9pm. The $145 per person menu will be served family-style and feature courses like Wagyu Carpaccio, Yakimon Whole Fish, and the Chef’s sushi selection. Make your reservation online.

NYE 2015 Vintro Hotel

A Five-Course Dinner at Vintro Kitchen
At 9pm, enjoy a five-course dinner at Vintro Kitchen with bottomless red, white, and rosé wines and Prosecco for $150 per person, plus tax and gratuity. Afterwards, enjoy a party in the Scorpion Bar.

Party at Casa Juancho
Casa Juancho‘s doors open at 8pm. A special prix-fixe menu will be available. Make reservations by calling 303.642.2452.

Wine Pairing Dinner at Tamarina
This special evening at Tamarina will be divided into two seatings. The first seating at 7pm will feature the fixed menu for $95 or $130 with expertly paired wines of Vermentino, Macon-Villages, Tempranillo, Riesling, and Limoncello.

The second seating at 9pm will also feature the fixed menu for $95 or $150 with the paired wines and a New Year’s Eve after party with an open bar package that includes Russian Standard vodka, Beefeater gin, 10 Cane rum, 4 Rouses bourbon, Olmeca tequila, Gavi di Gavi white wine, Corvina red wine, Sommariva Prosecco, domestic and imported beers, soft drinks, coffee, and tea.

homepageNYE2

Something Different at Uvaggio
For $250 per person, Uvaggio Wine Bar brings you the best Champagnes from France and the US, oysters, caviar, crab, and so much more. Call to reserve your spot: 305.448.2400.

NYE 2014 Menu A fish called avalon

Five Courses at A Fish Called Avalon
For $250 per person, enjoy five courses and Laurent Perrier Champagne split bottle at A Fish Called Avalon. Mediterranean Meze, Lobster Thermidor, and Latin-Caribbean music, oh my!

A Special Menu at Tuyo
Tuyo‘s first seating is at 6pm, and the second is at 9pm. Call 305.237.3200 for more information.

Two Dinners or the Lounge at db Bistro Moderne
For the earlybirds, db Bistro will serve dinner at 5:30pm for $75 per person. Courses include dishes like Oyster Velouté, Black Truffle Risotto, Maple-Glazed Duck, and Coconut and White Chocolate Cake. There will be a five-course Gala Dinner at 9pm with complimentary Champagne for $195 per person wherein you can dine on Tuna Carpaccio, Black Truffle Ravioli, and more.

Or, head to the cover-free lounge anytime between 5pm-3am for a $50 prix-fixe raw bar and charcuterie meal (until 10pm), or an á la carte menu, bottle service, and a live DJ.

An All-Out Buffet at Trapiche Room
At the JW Marriot’s fine-dining restaurant, between 7:30pm-1am, enjoy a buffet and live entertainment.

Classic Spanish Holiday Treats at Bellmónt
Bellmónt is sharing the Spanish holiday love this year on both New Year’s Eve and New Year’s Day. Think traditional treats and a glass of Spanish cider, as is tradition in Spanish households. $150 per person, and $60 per child.

Five Dinners at the Fontaniebleau
The iconic Fontainebleau is home to Scarpetta, Hakkasan, Michael Mina 74 and StripSteak by Michael Mina, and this New Year’s Eve, they will each prepare especially lavish and delicious four and five-course menus to help ring in the New Year. Visit the website for more information.

Ring in 2015 at The Setai
The New Year will mark The Setai, Miami Beach’s 10 Year Anniversary. They’re commemorating this milestone with a New Year’s Eve celebration dinner for $625 per adult. The menu will feature dishes like Lobster-Poached Maine Lobster with lemon potato mousse, truffle vinaigrette, and fresh Burgundy truffles; and Wagyu Beef Filet Mignon Rossini roasted with red wine-braised onions and foie gras.

On January 1, return for a New Year’s-themed buffet, SBS Flamenco, and a Mediterranean jazz trio from 11:30am-3:30pm for $110 per person. The buffet will include items from the rotisserie, an extensive array of seafood, Mediterranean specialties, and a dessert buffet. Passed hangover drinks with raw egg yolk, Worcestershire sauce, hot sauce, and black pepper will be offered as well.

4x6

Prix-Fixe at Siena Tavern
Siena Tavern‘s first seating will be from 6-7:30pm for $195 per person for a four-course menu. The second seating will be from 9-10:30 pm for $295 per person for a five-course menu. A cocktail package for bar seating is also available.

On New Year’s Day, Siena Tavern will host a brunch from 11am-4pm.

POST TAGS:

9:03 pm
Restaurant Features
0
sienatavern

A Prosciutto-Pear Pie at Siena Tavern

By Condoideas Realty Group

Miami is swamped with refined restaurants and top-notch addresses, but there are some less talked-about places that provide even more sophistication for your plate. Let us tell you about the ultimate culinary condo experience!

It’s all about proximity–a luxurious sense of service and intimacy for those who prefer a more private experience.

Indeed, as you’re enjoying your condo lifestyle in South Beach, you are just a few steps away from the best dining experiences in the city. Whether it is at Porfirio’s Restaurant, Cibo Wine Bar, or Siena Tavern, some of the finest new restaurants of the area are right at your fingertips.

Porfirio’s gorgeous outdoor terrace is what caught our attention the most. Start by sipping a mezcal cocktail–they have around 100 different labels–before tasting the most tender octopus ever.

The gorgeous terrace at Porfirio's

The gorgeous terrace at Porfirio’s

If you would rather have wine, go to Cibo. Waitresses equipped with harnesses fly up to the wine tower storage, to bring your selected bottle down!

Nearby, you should try the ceviche-esque Hamachi Crudo at Siena Tavern and carry on with the Prosciutto Sausage Orecchiette. For dessert lovers, we recommend the Bombolini–gourmets doughnuts that you literally stab with the whisky caramel or raspberry chianti sauce!

Feeling like staying and cozying up at your condo, the Continuum has an amazing restaurant. Located between the curvy sun-deck pool and the cabanas, and right next to the Ocean, The Patio is the definition of privacy–only accessible to residents, it is set up on a nice terrace underneath the palm trees. Its menu is tailor-made to appeal to the healthy-wealthy of Miami with natural and organic ingredients. Indeed, everything on your plate is locally sourced and the juices are fresh and cold-pressed. Don’t miss the Detox Verde juice to go along with your Rainbow Quinoa Salad. The least one can say is that The Patio truly epitomizes luxury and sense of service.

La Piaggia also provides the most delicate dishes right down your tower if you live at the Murano at Portofino! Residents can come relax at the pool and be regaled while savoring a classical French Salad Niçoise with Boston lettuce, tuna, potato, egg, olive, cucumber, green pepper, and green beans with fresh tuna steak. You can indulge under the palm trees, enjoying Asparagus or Petoncles Risotto with your feet in the sand! An orange and white haven at 1000 South Pointe Drive transformed into a world-famous beach club!

Last but not least, the Icon South Beach also benefits from the services of the Crea Café, the very private café of the Icon South Beach. Some say “where you live is who you are”: in that case, proud owners of the impeccably Starck-designed properties enjoy extreme luxury, up to the point of having their own private restaurant.

POST TAGS:

9:02 pm
Recipes Restaurant Features
0

By Monica Parpal | Senior Editor

Cocktails are undoubtedly a year-round treat, but when holidays surge, there’s nothing better than finding the perfect cocktail recipe you can easily make en masse for parties. We’ve beat you to the punch, as it were, with these dynamic cocktail punch recipes that let you impress and imbibe without playing mixologist all night long. Cheers!

standard

Holiday Season Rehydrate and Recharge Spa Cooler from The Standard Spa, Miami Beach
Great for a holiday brunch, lunch, or evening aperitif, this cocktail features cucumber water to boost vitamin C and other antioxidant nutrients to rehydrate your skin.

In a pitcher with ice, combine 12 ounces Hendricks gin, 6 ounces Aperol, 4 ounces fresh lemon juice, 4 ounces simple syrup, and 32 ounces cucumber water*. Add several fresh cucumber slices. Fill to the top with ginger ale. Garnish with fresh mint if desired.

*To make cucumber water: Peel and slice or roughly chop 1 large European cucumber (or 2 small ones). Add to 48-60 ounces cold water. Cover and refrigerate overnight or up to 24 hours (more time will infuse a stronger cucumber flavor). Strain out cucumber, reserving the water.

[divider]

recipe-Original-Russian-Punch-feature

Grey Goose Russian Punch
What’s better for celebrations than punch with both vodka and Champagne? Refreshing and nuanced, this recipe is great for holiday parties, or just small gatherings of friends who enjoy fine wine and bubbles—with a spirited twist.

In a large punch bowl, dissolve 1/2 part caster sugar with 1/2 part hot water. Add the zest of 2 lemons, then add 1 part each Grey Goose Original vodka, Grey Goose Cherry Noir vodka, and French Sauvignon Blanc. Add 4 long ribbons of cucumber and 1 diced honeydew melon. Stir mixture and add an ice block to chill. Float with 1/2 part Champagne.

Spirits Spotlight: Grey Goose Cherry Noir
Black cherries sourced from France are the showcase in this dynamite spirit from Grey Goose. The bouquet is decidedly vibrant with a hint of sweet spice, while the palate evinces a creaminess paired with the earthy notes of black cherry. It all culminates in a refreshing, clean finish and a touch of warmth.

[divider]

rhubarbpunch

Rhubarb Champagne Punch from Brendan Dorr at B&O American Brasserie (Baltimore, Md.)
Great for a small crowd of six to eight people, this refined punch offers a bit of wintry herbaceousness alongside refreshing bubbles and the oak barrel-aged character of bourbon.

angelsenvy

In a large punch bowl, combine 4 ounces Angel’s Envy bourbon, 3 ounces Art in the Age rhubarb tea liqueur, 1 ounce Galliano L’Authentico herbal liqueur, 1 ounce strawberry syrup*, 3 ounces lemon juice, and a 750mL bottle Brut Champagne. Stir to mix, then add a large block of ice to chill. Garnish with strawberry slices and fresh mint.

*Strawberry syrup is commonly available in liquor stores

Spirit Spotlight: Angel’s Envy Bourbon
Distilled from Kentucky-grown grains, Angel’s Envy Kentucky Straight Bourbon Whiskey is aged for four to six years in American white oak barrels, then finished for three to six additional months in hand-selected Port casks. The result is a rich, smooth, and well-rounded bourbon with layers of ripe cherry, raisin, toffee, cinnamon, and vanilla complemented by hints of dark chocolate and espresso on the finish.

[divider]

Shellback fish_house_punch_bg

Fish House Punch
In a large punch bowl, combine 1 cup Shellback spiced rum, 3/4 cup orange juice, 3/4 cup pineapple juice, 1/4 cup lemon juice, and 1/4 cup grenadine. Stir well and add ice. After ladling into stemless wine glasses filled with ice, add a dash of classic bitters to each and garnish with maraschino cherries and pineapple slices.

bottle_spiced

Spirit Spotlight: Shellback Spiced Rum
Shellback Spiced Rum is a smooth-tasting, medium-bodied rum of remarkable quality. With no sugar added, its 12 exotic spices combine to offer unique overtones of caramelized honey, cinnamon, and vanilla that create the distinguished taste you’re ready for. 80 proof, foolproof.

POST TAGS:

6:50 am
Recipes
0

Homemade Smoked Salmon with Huancaina Potatoes

This makes a fine breakfast, lunch, or dinner. Atrio cures and smokes their own salmon for this recipe, but you can also buy it at the store.

Homemade Smoked Salmon with Huancaina Potatoes from Executive Chef Virgile Brandel at Atrio

serves four to six

Ingredients

Salmon:
1 c kosher salt
1 c sugar
1 tsp chopped dill
zest of 1 lemon
1 lemon, sliced
1 fresh 12 oz Salmon fillet
2 handfuls of hickory wood chips
1/2 bunch dill and pinch of dill sprigs

Potatoes:
1 large Yukon gold potato
1 large purple potato
1 large sweet potato
1 Tbsp chopped Kalamata olives
1 hardboiled egg, chopped
1 Tbsp fried capers
2 tsp olive oil

Huancaina sauce:
1-3⁄4 oz onion, diced
1 tsp chopped garlic
10-1⁄2 oz queso fresco
3 oz evaporated milk
1-1⁄2 oz aji amarillo paste
1-3⁄4 oz canola oil or grapeseed oil
1 oz saltine crackers
1 oz lemon juice

Method

For the salmon: In a bowl, mix salt and sugar, chopped dill, lemon zest, and sliced lemon. Cut a large piece of aluminum foil and top with an equally large sheet of plastic film. Sprinkle half of the mixture onto the plastic film. Lay down the salmon skin side up, and then rub the remaining half of the mixture on the other side of the fillet. Fold plastic and aluminum over to cover, then close edges together and crimp tightly. Place wrapped fish on a sheet tray and refrigerate for 24 hours. Then unwrap the fish and rinse under running water to clean; pat dry. Smoke the salmon over smoldering wood chips in a metal tight container for 30 minutes. Refrigerate for two hours. Slice fish as desired.

For the potatoes: Cook potatoes in boiling salted water. Check with the tip of a knife to see if the potatoes are cooked. Cool down the potatoes in ice water then peel and slice 1⁄4-inch thick. Create small circular potatoes by pressing a 1-inch round cookie cutter into the potato slices. In another bowl, combine chopped Kalamata olives, chopped hardboiled egg, capers, and the olive oil. Set aside to use during the assembly.

For the sauce: In a sauté pan, cook the onions and the garlic until translucent, place in the blender or food processor. Add cheese, evaporated milk, aji amarillo, canola oil, crackers, and lemon juice and blend until smooth. Check the consistency as the sauce needs to be slightly thick. Add water if necessary to liquify.

To assemble: Shingle the potatoes on a plate in a circular design, alternating the colored potatoes. Top with fried capers, sprig of dill, Huancaina sauce, and olive-egg mixture. Place three slices of homemade smoked salmon on the plate.

POST TAGS:

6:49 am
Restaurant Features
0

By Erin Lavan | Associate Publisher

Surprise and delight your family and friends this year with creative gifts that capture the best of Miami.

A Membership to Baiamonte Boxing Club

Why not give the gift of fitness this year? There is no better way ot balance out all the holiday cheer than with boxing at Baiamonte’s Boxing Club. Located in Wynwood, the club is not intimidating and open to all fitness levels. Classes like Bootcamp and Boxing are taught by seasoned professionals, and you can even catch a fight or two as a spectator. Take all the classes you want, and knock yourself out with an all- access pass for only $99 per month. baiamonteboxing.com; 786.420.5252

The Haute Dining Card

Give the gift that keeps on giving with the Haute Dining Card, Miami’s culinary passport. The elegant steel-black card not only grants members amazing deals at premier restaurants like Bazaar and Katsuya, Shikany, and Villa Azur, but also access to private culinary, mixology, and social events. This card provides a guaranteed minimum 20-percent discount at all participating restaurants. This truly is an exclusive access pass for those who love to the thrill and luxury of dining out on a regular basis. A fabulous gift for only $200, your loved one will drink and dine like a VIP and will think of you throughout the year every time they do. Check out the website or download the smartphone app and get shopping for you and your foodie friends. If you like to dine, this card is for you. hautedining.com

HauteDiningThingsweLove

Tickets to the South Beach Wine and Food Festival 

The South Beach Wine and Food Festival is possibly the best time of the year here in Miami—a true celebration of the senses that nobody should miss. This gift will put a smile on anyone’s face, and it doesn’t have to break your bank. The South Beach Wine and Food Festival offers something for every budget, from $20-500. From sweet or savory soirées, to educational seminars, intimate dinner experiences, large-scale tastings, and even a new tiki cocktail bartender competition, there’s an event at the Festival to suit everyone’s taste buds. sobefest.com

Cindy Hutson’s Cookbook, “From the Tip of My Tongue”

From the time Cindy Hutson could crawl, she was curious about food. Lucky for us, that curiosity spawned outstanding cooking skills, and finally, Cindy shares her skill with us in “From the Tip of my Tongue.” Fun, illustrative, and easy to follow, this cookbook illustrates techniques for preparing everything from soups and salads to seafare and desserts. This book would make the perfect gift for anyone who appreciates the joy of cooking, and will stay with them for years to come. cindyhutsoncuisine.com

Hudson-cookbook

POST TAGS:

6:48 am
Restaurant Features
0

IMG_6620

By Monica Parpal | Senior Editor

“Both the design and cuisine are cultivated interpretations of nature.” — Maryam Miranda

The new addition to Seasalt and Pepper, Modern Garden blossoms in a once unlikely place. This new concept from Owners Carlos and Maryam Miranda offers an intimate dining experience on the Miami River, housed in a sleek, sultry, renovated post-industrial warehouse. Now an intriguing haven, Modern Garden is a dwelling for social interaction and a shared love of the culinary journey—a place to muster, revel, and savor a unique combination of art and cuisine.

IMG_6665

With its unique design, natural and neoteric touches, outdoor porch seating, and 500 feet of docking space, this is a place for social gatherings and culinary enjoyment for all to share—not to mention an intriguing menu showcasing the freshest products prepared in a modern, visually-stimulating style. Specifically, Modern Garden will serve exquisite crudos lightly dressed with infused oils, sea salt, citrus, and fresh herbs.

“Crudos have been popular for decades, from ancient Japanese sushi to Peru’s notorious ceviche dishes,” Maryam explains. “At Modern Garden, we offer exquisite crudos with flavors from our urban herb cultivator as well as fruits and infused oils.”

Seasalt5545

Guests who like it hot can order from Modern Garden’s signature hot stone selection, and sear premium meats and seafood on 850-degree volcanic stone slabs right at their table. The sizzle of meat on the hot stone, the fun of interacting with the cuisine, and the delectable result is all part of Modern Garden’s appeal.

Adorned with an extraordinary permanent art installation that envelopes much of the space, Modern Garden is captivating with its organic design. The installation by architect Santiago Jose Palaez is scheduled to be unveiled during Art Basel 2014.

“Both the design and cuisine are cultivated interpretations of nature,” says Maryam Miranda.

The fusion of design, exceptional produce, and guest interaction forms the basis of the Mirandas’ artistic expression—one that began with their first restaurant in the Dominican Republic followed by their second endeavor in colonial Old San Juan, Puerto Rico. They’ve integrated their worldly travels by gaining culinary and artistic inspiration along the way. When they settled in Miami, they were especially interested in the concept of fusing art with culinary mastery for an unparalleled dining experience.

Now an intriguing haven, Modern Garden is a dwelling for social interaction and a shared love of the culinary journey—a place to muster, revel, and savor a unique combination of art and cuisine.

With this in mind, the Mirandas developed the idea to elevate the neglected, post-industrial warehouse space along the Miami River with a waterfront dining experience like no other. The vision? An upscale seafood brasserie and lounge, where fresh and local products, Old-World gastronomic techniques, and a breathtaking view of the Downtown skyline could create an experience that had yet to be discovered in Miami.

This vision took shape with Seasalt and Pepper, a seafood brasserie and lounge that opened in December of 2013. Rising proudly from the Miami River water, Seasalt and Pepper encompasses a casually-chic restaurant and an alluring outdoor courtyard replete with stylish décor, nautical accents, and 500 feet of private docking space now shared by the adjoining Modern Garden.

Like Modern Garden, Seasalt and Pepper’s artistic components were integral to the overall vision. The Mirandas commissioned a permanent installation by renowned local artist, Carlos Betancourt. This complex installation, dubbed Appropriations from el Rio, is composed of a variety of items found in or inspired by the Miami River. Suspended above tables, as the focal point of the restaurant, wooden oars, glass bottles filled with freshwater pearls, a sculpted fish, a white skull, and a silver chalice hang from the ceiling, among hundreds of unique objects. The sculpture was unveiled at the restaurant’s opening during Art Basel in 2013. It’s a nod to the restaurant’s nautical locale and industrial past, joining the two in suspended splendor.

But the real art is in the food. “Our mission is to serve the best quality products by offering freshly- caught local products as well as flown-in, exotic fish and seafood in a one-of-a-kind ambience,” Carlos states. In particular, Seasalt and Pepper serves casseroles baked in organic clay pots, fired in their wood-burning ovens. These deeply satisfying dishes are rich in flavor—idyllic blends of seafood and Old-World Mediterranean cooking techniques, using simple ingredients like olive oil, lemon, herbs, sea salt, and pepper.

Additional temptations include the Chilean Sea Bass Casserole, crusted with a savory truffled blend of gourmet mushrooms; the Octopus Tajine, a Mediterranean stew brimming with aromatic

fennel, fresh tomatoes, and black olives; the Filet Mignon with foie gras sauce; and the wood oven-roasted Black Truffle Veal Chop. If you’d like to pair your meal with a fine wine, Seasalt and Pepper offers vintages from Bordeaux, Tuscany, Mendoza, and Napa Valley, to name a few.

Seasalt and Pepper is also the perfect place for a casual meal. Choose from a variety of fresh, crisp salads such as the fresh Albacore Tuna Salad with watercress, lychee, and arugula, drizzled with lavender dressing; pastas like Short Rib Pappardelle; and handcrafted wood-fired pizzettas like the savory Gorgonzola Pear Pizzetta dotted with black truffles. All can be paired with a variety of cocktails from their house mixologists such as the Cloud 9 (tequila, ginger beer, and lychee), Melonade (watermelon and basil), Yellow Tail (pisco, passionfruit, and jalapeño), or Bitter Sweet Memories (gin and aperol).

Seasalt5582

Seasalt and Pepper’s memorable flavors have made their way to diners all over Miami and the world, with glowing affirmations from the likes of Gloria and Emilio Estefan, Jay-Z and Beyoncé, Steven Tyler, Jamie Foxx, and David Beckham. The opening of Modern Garden promises even greater allure, although the key values of hospitality, quality cuisine, and creative vision remain at the core of both concepts.

“Living here in Miami, where there is an abundance of talented artists, allows us to create a platform where guests can share and engage in all these art forms,” Maryam says.

Both Seasalt and Pepper and Modern Garden exemplify this seamless blend of art and cuisine. Firmly anchored in nautical history yet thriving with modernity, these restaurants are themselves pieces of art, pushing the boundaries of what a culinary experience can be. The owners’ passion will no doubt continue to evolve and grow, no matter what the churning waters of the future hold.

POST TAGS:

1:24 pm
Restaurant Features
0
Photo Credit: Satya Murthy

Photo Credit: Satya Murthy

Focus on family, friends, and fun this year–instead of stressful cooking and dishes–by heading out for the big meal. We’ve rounded up restaurants that will welcome Thanksgiving diners, as well as spots hosting spectacular holiday events.

Seasalt and Pepper {422 Northwest North River Drive, Miami; 305.440.4200}

Enrich your Thanksgiving with incredible seafood and gorgeous waterfront dining this year. They’ll be open for the holiday. Contact the restaurant for details.

Fontainebleau {4441 Collins Avenue, Miami Beach; 305.538.2000}

On Thanksgiving, Michael Mina 74 will offer a prix-fixe menu at $75 per person from 6pm to 1am, Scarpetta will offer a prix-fixe menu at $75 per person from 6pm to 11pm, and the new STRIPSTEAK will offer a Thanksgiving feast from noon to 4pm to 10pm.

Edge Steak and Bar {Four Seasons Hotel, 1435 Brickelle Avenue, Miami; 305.381.3190)

For $59 per person, Edge is serving a special three-course dinner, featuring classic seasonal flavors. It’s the perfect way to enjoy an intimate Thanksgiving in Miami. Á la carte menu options will also be available.

BLT Steak {The Betsy, 1440 Ocean Drive, Miami Beach; 305.673.0044}

Chef Danny’s Thanksgiving blackboard menu of three courses will be available from 4 to 9pm for $80 per person plus tax and gratuity.

Cibo Wine Bar {45 Miracle Mile, Miami; 305.442.4925}

For $40 per person, guests can enjoy Cibo’s three-course Italian Thanksgiving Feast! Choose from a primi–like the Spinach Salad or the Beef Carpaccio with fontina and black truffle fondue. Then pick a secondi–think a Risotto or a Roasted Turkey Breast with bacon and rosemary. Then ditch the pumpkin pie for a Cannoli filled with pumpkin and ricotta.

Pubbelly {1418 20th Street, Miami Beach; 305.532.7555}

While Pubbelly isn’t hosing a Thanksgiving dinner, they are hosting a brunch the following Sunday in honor of their 4th anniversary! On Sunday, November 23rd from Noon-2pm or from 2-4pm (you pick your time slot), you can enjoy a $50 prix-fixe menu (plus tax and gratuity) from the Pubbelly boys with Guest Chef Brad Kilgore of the forthcoming Alter Restaurant at Wynwood. Another $25 will get you bottomless cocktails to kick the fun up a notch.

PubbellyAnniversary

POST TAGS:

1:05 pm
Restaurant Features
0

This winter, the menus, they are a’changin’–and we couldn’t be more excited. There’s nothing like simultaneously experiencing the familiar comfort of a favorite restaurant and the thrill of new cuisine.

The menus in question? Katsuya has just revamped their offerings, while R House debuted a fabulous new lunch menu on November 12. Here’s the skinny:

Katsuya’s New Digs

Master Sushi Chef Katsuya Uechi is tempting us with a new host of offerings. Wagyu makes a hefty appearance in a Filet with foie gras medallions, smothered in a plum wine reduction. A more pure take on Wagyu is the Rib-Eye with maitake mushrooms and truffle butter. Or, try this enviable cut in the Tobanyaki, a dish cooked on a ceramic plate. These are Katsuya’s new signatures entrées, but there are also new signature starters to kick off your evening. Baked Crab Hand Rolls with chef’s signature dynamite sauce, for example, or a ceviche of sashimi and truffle ponzu citrus.

katsuya

Sushi, sashimi, and robata continue to roll strong. It’s too hard to choose from the offerings so we recommend the Sashimi or Sushi Sampler. Of course, if you’re really looking for a comprehensive expedition of Chef Uechi’s offerings, the Omakase is the way to go. This tasting menu peppers your evening with the ultimate dishes at Chef Katsuya.

High Noon at R House
We couldn’t be more thrilled to learn that one of our favorite Miami spots will begin offering a lunch menu, filled with fresh salads, sandwiches and more. The lunch menu will be available from 11:30am-3pm and is best enjoyed alfresco on the terrace (in our humble opinion).

1982271_563391547096406_4086303065984025069_n

The Sea Cake—a starter—caught our eye—it’s filled with scallops, lump crab meat, and wild tiger shrimp and enhanced with a roasted corn relish, watercress, and spicy mustard aïoli. The salads won’t leave you disappointed—their packed with flavor and proteins to keep you full and happy. Our pick is the Sweet Pea Falafel Salad, accompanied by heirloom tomato, feta, cucumber, olives, and a yogurt sauce. Sandwiches run the gamut from a Brisket Burger, to grilled chicken, to portobello mushroom. But we’re partial toward the Grass-Fed Beef Brisket Steak and Gruyère sandwich with caramelized red onion and cremini mushroom on a hagie roll.

For a more substantial or sophisticated mid-day meal, two main dishes tempt: a Braised Short Rib, and a Brazilian Moqueca, a fish stew with local mahi, shrimp, scallop, bell peppers, and tomato in a coconut milk broth. Obrigado R House!

POST TAGS:

12:59 pm
Restaurant Features
0

dragon lounge

Article Originally Posted by SBE

Last week, famed Miami based artist Jona Cerwinske brought his street art indoors, to unveil the new look of the Dragon Lounge at Katsuya in SLS South Beach. In six days, Cerwinske turned this upstairs haunt into a hip hideaway and gallery with his signature typography, intricate line drawings, and imagery of Koi fish, flowers, and dragons (naturally), which will be on view for six months until the walls are handed over to another talent.

To check out Cerwinske’s art during your next birthday party, bachelorette party, or other special occasion, or to just sip on one of the lounge’s killer cocktails, book here. And don’t forget the hashtag during your event #cerwinskeatkatsuya. In the meantime, here are a couple more pictures from the grand unveiling where the notoriously elusive artist was also on hand to celebrate! For more photos, visit Facebook.

Doug-Hirsh-Jona-Cerwinske-Louis-Angela-Birdman-900x598

DSC_0388-900x598

POST TAGS:

8:58 am
Recipes
0

eggs lido

Lido Restaurant & Bayside Grill at The Standard Spa, Miami Beach is known for deliciously healthy fare. Think sprouted grains and beans, fresh vegetables, and the masterful technique of Executive Chef Mark Zeitouni to make it all ever so tasty. Here, Zeitouni guides us in giving eggs Benedict a nutritious makeover with asparagus and a Greek yogurt sauce.

Eggs Lido with Yellow Tomato Béarnaise from Executive Chef Mark Zeitouni of Lido Restaurant & Bayside Grill at The Standard Spa, Miami Beach
serves two

Ingredients

Yellow tomato béarnaise:
4 yellow tomatoes
3 Tbsp sugar
olive oil
salt and pepper to taste
1/4 c finely chopped shallots
1/4 c apple cider vinegar
1 c Greek yogurt
2 sprigs finely chopped tarragon

Eggs Lido:
8 c water
1/3 c apple cider vinegar
salt and pepper
4 eggs
16 pencil asparagus
8 slices of smoked salmon
1/2 c yellow tomato béarnaise

Method

For the béarnaise: Preheat oven to 350 degrees. Cut and quarter tomatoes and place in a large bowl. Stir in 1 tablespoon of sugar, enough olive oil to coat tomatoes, and salt and pepper to taste. Roast on a roasting rack for 35 to 45 minutes, or until tomatoes have a deep-roasted charred color. While tomatoes are cooking, preheat a saucepan and cook shallots. Add the remaining sugar and vinegar and bring the shallot mixture to a boil. Cook mixture until 90-percent of liquid is reduced. Allow the tomato and shallot mixtures to cool completely before proceeding.

Once mixtures are cool, purée roasted tomatoes in a blender until smooth. Place in a heatproof bowl and add shallot mixture, along with yogurt and tarragon. Mix completely and add salt and pepper to taste. In a shallow pot, bring water to a simmer, then reduce heat to low. Heat béarnaise over warm water while stirring gently until warm. Don’t let the mixture become too hot or this yogurt-based sauce will break. Set aside and keep at room temperature.

For the eggs: In a shallow pot, bring water to a simmer over medium heat. Add the apple cider vinegar and a good pinch of salt to the water to season. Once water is at the cusp of a boil (little bubbles start to form on the bottom of the pot), turn the heat down to low. Crack eggs gently into the hot water, keeping them separated from each other. Allow the albumin to set and turn solid white. Cook to desired preparation; a soft poach occurs after 2 minutes, and hard after 4. Remove the cooked eggs using a slotted spoon and place them on clean kitchen towels to drain off excess liquid.

Immediately add the asparagus to the poaching water and cook until they turn florescent green. This should take no longer than 1 minute.

To serve: On each plate, arrange 2 separate stacks of 4 pencil asparagus. Layer 2 slices of smoked salmon folded over each stack of asparagus. Top with 1 poached egg at a time. Once you have assembled the stacks, gently spoon the warm tomato béarnaise over the eggs. Serve immediately and enjoy.

POST TAGS: