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Home / 2014 / May (Page 5)

8:16 am
Restaurant Features
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MICHAEL MINA 74

The adage, “not all who wander are lost,” couldn’t be truer of Chef Michael Mina. A native of Egypt, owner of successful restaurants from coast-to-coast, and frequent flier to places afar, the prolific and talented Chef Mina clearly has his culinary bearings. Now you can travel with him vicariously at MICHAEL MINA 74 at Fontainebleau Miami Beach, where each menu item is inspired by a journey past.

Congratulations on the new restaurant! With so many unique concepts in many different locations, what does MICHAEL MINA 74 share with your other restaurants, and what sets it apart?

MICHAEL MINA 74 is built on the same foundation as all our restaurants—great people serving great food and drink. What makes it different is that it blends a bar and ultra-lounge with a restaurant of global flavors—every dish is inspired by my travels. To complement the menu, we created a strong cocktail program including fizzy-lifting drinks and quality, hand-crafted cocktails that are available on tap, ready in a fraction of the time. It’s a science we have worked hard to perfect.

Tell us about The Bleaufish, Fontainebleau’s private boat. Do you catch all the fish for the menu on the boat? 

We do get some of our seafood from the Bleaufish, which goes out daily and brings back fresh product. It allows us to be innovative in the kitchen since we’re not sure what will come in that day. Our location in Miami offers us amazing access to the finest local seafood delicacies, including spiny lobsters, which we use in our Florida Lobster Pasta, as well as the Florida stone crab claws on our Shellfish Cart.

What kind of beer would you pair with your signature Truffle Donuts with Foie Gras “Frosting”? 

I would recommend a sour such as Rodenbach’s Classic Flanders Red Ale—its acidity helps cut the richness of the dish, and it has a slight earthiness from being aged on its lees. These flavors pair well with the earthiness of the truffles.

Does your Egyptian heritage inspire your menu in any way? 

I pull inspiration from all facets of life, including my heritage and family. There are definitely Middle Eastern influences on my menus—like the Dip & Chip with roasted eggplant and avocado dip, toasted pita, and fresh vegetables. We also have Lamb Meatballs with ricotta dumplings, date chutney, and Meyer lemon. One of my greatest childhood food memories is my mother’s falafel, which lends a comfort and warmth to my meals that I wanted to share with guests. At BOURBON STEAK Miami, I incorporated this into the Michael’s Mother’s Falafel Burger, served on a toasted brioche bun with tahini sauce, warmed heirloom tomato, and grilled scallion with cucumber and tomato relish, duck fat french fries, and tahini dipping sauce.

As a frequent traveler, does each new trip inspire you to tweak your menus with the new flavors and techniques you discover? Do you have any big trips planned soon?

My greatest inspiration comes from my travels, both close to home and far away. With MICHAEL MINA 74, I had the opportunity to incorporate pronounced, bold flavors I experienced around the world. My next big trip planned is back to Japan. I’ve always had a love for Japanese cuisine, both the ingredients and techniques, which I’ve showcased from MICHAEL MINA to PABU, a modern izakaya and sushi bar run in partnership with Chef Ken Tominaga of the famed Hana Japanese Restaurant in Sonoma County.

The dinner rush finally comes to a close at MICHAEL MINA 74. What’s your go-to order after a long day?

I love our Dry-Aged Steak Burger. It’s perfectly balanced, with pepper Jack and American cheeses, applewood-smoked bacon, a secret sauce, and housemade pickles.

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4:00 pm
Restaurant Features
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By Erin Lavan | Associate Miami Publisher

Quaint, romantic, and historic, Española Way dates all the way back to the 1920s. In 1979, it officially became an historic site as part of The Miami Beach Art Deco District, and shortly thereafter, the city named the street one of its first historic landmarks. Modeled after a cobblestone street in Spain, this “Spanish Village” that once laid claim to gangsters and Bohemians is now famous for its fantastic fare and global cuisine, serving tourists and locals alike.

A La Folie

A La Folie {516 Española Way; 305.538.4484}

Capturing the essence of Española Way, A La Folie is as authentically European as a café can be. Nestled under palm trees on the less-traveled end of the lane, this little French retreat invites guests to linger over a café au lait and share a sweet or savory crêpe. Drawing a largely local crowd, A La Folie preserves Española Way’s unpretentious, bohemian vibe, all while serving French classics. afoliecafe.com

Tapas y Tintos

Tapas y Tintos {448 Española Way; 305.538.8272}

An Española Way pioneer, Tapas y Tintos set the tone for this historic Spanish Village with an authentic tapas bar right out of Spain, complete with live music, flamenco, and salsa dancing. To eat tapas is to eat by whim, so gather your friends and indulge in social bites of more than 50 authentic dishes. As featured on The Food Network’s “On the Road,” Rachael Ray’s pick is the Tortilla Española, a traditional Spanish omelette made with potatoes and chorizo. tapasytintos.com

Hosteria Romana

Hosteria Romana {429 Española Way; 305.532.4299}

Quite literally the heart of Española Way, Hosteria Romana is a place unlike any other, with traditional Italian music spilling into the streets and cheerful staff welcoming guests to enjoy all things Italian. Owner Marco Efrati brings his passion from the heart of Rome, and despite his staff’s playful costumes, the food and traditions are taken seriously. Imported meats and cheeses, exceptional pasta dishes, fine cuts of meat, and the freshest seafood have been satisfying hungry crowds on Española Way for more than a decade. hosteriaromana.com

Fez

Fez {512 Española Way; 305.672.4469}

The newest addition to Española Way does not disappoint, offering exotic flavors and authenticity all the way from Morocco. Chef/Owner and Morocco native Faycal Bettioui grew up in the kitchen exploring new flavors with fresh, local ingredients. He brings that experience to Fez, a swanky little spot with comfy seating, romantic lighting, and attentive service. Moroccan Meatballs and Couscous served with short ribs are just two tasty ways Fez puts a modern twist on tradition. fezmiami.com

Piccola Cucina

Piccola Cucina {440 Española Way; 305.535.3129}

With locations in New York City, Sardinia, Italy, and Ibiza, Spain, it’s no wonder that Piccola Cucina has brought its Southern Italian flavors and essence to Española Way. “Piccola Cucina” means little kitchen, but to visionary Chef/Owner Philip Guardione, it means creativity. With the freshest ingredients and homemade pasta, he infuses the traditional Mediterranean dishes with his personal style. Plenty of seafood plays up the pasta, bright salads delight during all seasons, and secondi di carne always satisfy. Whatever your pleasure, save room for the authentic Italian desserts like Cannoli Siciliani and Tiramisù. piccolacucinagroup.com

Pepe Nero

Pepe Nero {500 Española Way; 786.237.0762}

A welcoming corner spot with cozy outdoor seating, a meal at Pepe Nero is like dining alfresco on a quaint cobblestone street in Italy. The cuisine is quintessentially Italian, as is the chef, and the food is best enjoyed under the stars on Española Way. We recommend getting a seat early for their two-for-one happy hour to share a Tagliere Pepe Nero—a generous spread of prosciutto di Parma, salami, ham, Grana Padano, and Brie. Fresh pastas are bountiful, but if any item deserves special praise, it’s the Homemade Ravioli filled with osso buco in a red wine and mushroom sauce. pepeneroitalianrestaurants.com

 

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3:48 pm
Restaurant Features
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Bulla

Wouldn’t life be a lot better if every meal began with a glass of fresh sangría and a plate of cured meats and cheeses? This is practically policy at Bulla, a gastrobar that opened last year in Coral Gables.

Slang for “chatter” in Spanish, Bulla (pronounced BOO-ya) creates a stir in the scene with its authentic gastrobar concept. The ambience is buzz-worthy, too—black paneled windows and a simple palette add sleekness. Equestrian-themed paintings and cobalt blue tile bring artistic funk. And earthy hardwood floors and caramel accents transport guests to a rustic eatery in Spain.

“In Spain, there is no such thing as a gastropub. They are called gastrobars,” explains Owner Carlos Centurion, formerly of Por Fin restaurant. “Gastrobars are informal places where food is the draw. There’s a certain playfulness to gastrobars—people come together to enjoy great tapas and cocktails.”

At Bulla, you can descend into the comfort of a cushioned chair on the outdoor deck for a cerveza and tapas. At a table for two, luxuriate over charcuterie and a bottle of Spanish wine. Or book the stunning private dining area and arrange a large selection of bites and sips.

Wherever guests settle, they can expect an authentic Spanish gastrobar experience. “We take pride in delivering a fun experience to our customers,” Centurion says. “The ambience at Bulla is casual, friendly, and above all, fun. No matter what day of the week or time of day, you’ll see people having a good time.”

Begin with the diverse and enticing selection of meats and cheeses. While the kitchen assembles the charcuterie, the bar concocts one of three signature sangría options—Classic, Blanca, or De Cerveza—to fill a glass or pitcher. No matter your pick, prepare for the tart sparkle of the fruit-laced cava to ignite the mild spice of chorizo and the nutty tang of Manchego.

After a proper start of meats and cheeses, advance to Executive Chef Luis Quant’s list of small plates. Mandatory order: the Patatas Bravas. This classic Spanish tapa of crispy potato cubes in a spicy brava sauce with aïoli for dipping is a must-try appetizer, the ultimate bar snack, and esteemed escort for Bulla’s lunch sandwiches.

Centurion’s pick for the ultimate gastrobar pairing? “You have to try our Huevos Bulla with a Proper Gin and Tonic. Another favorite is one of our Embutidos (cured meats) like Jamon de Bellota or Chorizo Cantimpalo with a selection of excellent cheeses paired with a good bottle of red wine from our carefully-curated wine list.”

No doubt, this gastrobar is bound to induce flattering chatter as quickly as you can say Bulla!, becoming the talk of the town and a Spanish standby in Miami—and beyond.

Learn more at bullamiami.com.

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3:08 pm
Restaurant Features
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Tokyo Blue

Tuyo {415 Northeast Second Avenue; 305.237.3200}

Tuyo’s new executive chef, Victor Santos, has big shoes to fill, but the bright, young Brazilian-native has two things going for him with a culinary school degree and a hefty amount of experience in fine-dining restaurants under his belt. On where he’s taking Tuyo’s cuisine, Chef Victor Santos says, “We want to separate ourselves from the New-World cuisine that he [former Chef Norman Van Aken] so successfully did throughout his career, so I’m taking more of a modern American approach with a strong French influence with Asian and Latin touches.” For a cross-cultural tasting experience, Santos recommends the oven-roasted Red Snapper with coconut jasmine rice, lemongrass, and ginger-lime vinaigrette, topped with a black bean and pineapple salsa. tuyomiami.com

Old Lisbon {1698 Southwest 22nd Street; 305.854.0039}

After what feels like far too long, the culinary delight that is Old Lisbon has re-opened its doors at the historic Coral Way location. Servers carrying authentic Portuguese dishes walk out from a rustic open kitchen, while guests sit at white-clothed tables, surrounded by white walls, in a space adorned with hand-painted art of Old Lisbon, and all around is an atmosphere of Old-World charm. Take a seat, order the Bacalhau na Cataplana com Ameijoas (a stewed Norwegian codfish), and you’ll be transported to Old Lisbon. oldlisbon.com

L’Echon Brasserie {62nd Street and Collins Avenue; phone TBD}

To say Andreas Schreiner, Segio Navarro, and Jose Mendin (AKA The Pubbelly Boys) are on a roll would be a massive understatement. In less than four years, the trio has made huge culinary strides, opening six restaurants and most recently adding a seventh concept to their repertoire: L’Echon Brasserie. Their newest Pubbelly-style eatery makes its home at the renovated Hilton Cabana, where Chef Jose Mendin takes on the world of French cuisine with a twist by adding his unmistakably classic yet playful Pubbelly touch to a menu of shareable plates. A gorgeous indoor/outdoor setting with oceanfront views and two waterfalls provide the perfect space to bite into his French-inspired dishes. lechonbrasserie.com

Uvaggio {70 Miracle Mile, Coral Gables; 707.224.2254}

“Top Chef” contestant Bret Pelaggi has partnered with former Wine Director Heath Porter and Owner Craig DeWald to open Uvaggio, a high-end, European-style wine bar. The three restaurateurs combined their passion for wines to create an upscale wine bar (with plenty of class but without the typical stuffiness) and curate a menu of wine-inspired dishes. It’s a unique process they call “tasting backwards,” where boutique wines are first carefully selected, and then their aromas, flavors, and textures help create and pair a corresponding dish. Uvaggio welcomes wine lovers with open arms. uvaggio.com

Big Fish {620 Northeast 78th Street; 305.373.1770}

Formerly located in Downtown Miami, the Italian eatery known as Big Fish has re-emerged—twice as delicious—on Biscayne Boulevard and 78th Street. The seafood emphasis here is bold and clear, with fresh fish dishes made even more delectable by friendly service, affordable prices, and a perfectly fitting ambience. Order the whole Branzino and lay back on the outdoor patio as you indulge, while white curtains move in the breeze and sailboats float gently along the river. The Big Fish legacy continues. thebigfishrestaurant.com

R House {2727 Northwest Second Avenue; 305.576.0201}

Come on over to R House, and experience Chef/Owner Rocco Carulli’s new sensory experience in Wynwood. It’s a restaurant, lounge, and art gallery all in one. R House boasts a menu of shareable contemporary American dishes sprinkled with Latin, Asian,  and Mediterranean influences. The restaurant is also home to the White Porch Gallery, which features an innovative movable wall system showcasing the work of various artists. And, of course, R House’s cozy lounge provides an ideal space for guests to enjoy the DJ’s tunes and sip on home-infused cocktails. Come check it out—R House is your house. rhousewynwood.com 

La Mar {500 Brickell Key Drive; 305.913.8288}

As a Gaston Acurio restaurant, La Mar could have chosen no lovelier nor more elegant setting than the Forbes five-star, award-winning Mandarin Oriental. At La Mar, Acurio’s acclaimed cuisine—an eclectic combination of Peruvian-Asian fusion and nuovo-Andean fare—is served in a stunning space with panoramic water views. A truly unique Miami experience, with just the right touch of luxury and creative tastes, awaits you there. mandarinoriental.com

Colette {1223 Lincoln Road; 305.534.7888}

Behind this quaint and charming French eatery on Lincoln Road is Frederic Boldron, a highly knowledgeable chef with over 18 years of culinary experience, who brings his passion for French cuisine to the charismatic Colette Little French Bistro. Under the supervision of Colette’s owner, Francis Pittilloni, Boldron dishes out French classics in a warm and inviting setting, ideal for a pre-dinner bottle of rosé or a post-movie alfresco meal. There’s always the option for a romantic meal in the sunshine, too, since Colette is newly open for lunch as well. coletterestaurant.com

Tokyo Blue  {4040 Galt Ocean Drive, Fort Lauderdale; 954.566.2122}

When a restaurant taps not one, but two former Nobu chefs, the outcome is most likely going to be something beyond wonderful. Tokyo Blue has done just that at the new Downtown location, having added the highly skilled Chef Mai, specializing in Thai delicacies and Japanese food; and Sushi Chef Jo, who works exclusively with the freshest ingredients of the highest quality. And at Tokyo Blue, dining on five-star Eastern dishes doesn’t break the bank, to the delight of our palates and wallets. tokyoblueonthebeach.com 

Dry de Luxe {2000 Collins Avenue, Suite 4; 786.484.4260}

When you go out for a special meal, you want to look your best. To achieve your most stunning, drop-dead-gorgeous look before a romantic dinner or a night out with the girls, leave it up to the most capable hands in town, Dry de Luxe. The Miami Beach blow-dry lounge will not only update your ‘do to supermodel status, but they’ll also shape your brows and apply your make-up, leaving you looking absolutely fabulous. After all, your dinner shouldn’t be the only thing looking beautiful. drydeluxe.com

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3:01 pm
Restaurant Features
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Bread + Butter

What most inspired you to forge a career in the culinary world?

I come from a family of great cooks, fishermen, and artisans. I grew up with a passion for cooking.

What things come to mind when you think of Cuban culinary traditions?

Cuban cuisine is incredibly intriguing to me—not just because it’s where my family is from, but because it is a forgotten cuisine. A lot of the real traditional dishes that you would find in the more rural parts of the country have been lost.

Bread + Butter is a Cuban gastropub-counter restaurant. Did all these elements come together seamlessly? What challenges did you encounter in combining different food cultures?

The idea of making Bread + Butter a gastropub with Cuban cafeteria culture was not a difficult one. There are a lot of similarities between the two. Cafeterias have always been a place where the average Joe can enjoy a home-cooked meal in a casual setting. To incorporate the gastropub culture, we made the design funky, added good beer and wine, and sourced the best ingredients.

The menu includes variations on traditional Cuban sandwiches and fritas. What do you do at B+B to make these classics unique?

The sandwiches at B+B are playful renditions of classics produced with homemade ingredients. For instance, we take the Elena Ruz Sandwich—which is traditionally made with turkey, cream cheese, and strawberry jelly—and give it a makeover. We bake our own Cuban Pullman bread, slice it thin, toast it, and fill it with whipped pistachio goat cheese, housemade roasted turkey, papaya jam, and arugula.

You’ve talked about your desire to affect Miami’s “evolving palate.” How do you think B+B will affect tastes or expectations when it comes to dining out?

My hope for B+B is that it changes the way people perceive Cuban food. It’s not always greasy and poor quality. There are some Cuban restaurants in Miami that do it right and we hope to be part of that group. It’s also important to me that every age group can enjoy what we are doing. We want to be that place where a whole family (from grandparents to grandchildren) can sit together, reminisce, and have a good time. Our commitment to family comes from our respect for everything that came before us; it’s very Cuban. At B+B, family comes first.

Your restaurant name was inspired by your childhood nickname. Do you still love to eat bread and butter for breakfast?

Unfortunately, I love to eat my own food and that’s why I’ve gained a few pounds since I opened the restaurant. It’s not easy arriving at the restaurant each day to freshly baked loaves of bread made in-house by our baker.

Are the elements of nostalgia (childhood nicknames, the black and white photos, etc.) important to Cuban culture? Or do they stem from your own personality?

The black and white pictures, the nickname, they are all part of what I mentioned earlier: respecting what came before you. As a first generation Cuban American, I have two major responsibilities: to make sure my kids know the country where their grandparents were born, and to make sure they know it still exists and they have family there.

If you could go to Cuba today for an authentic meal, what would you eat?

I went to Cuba in October of 2013 and I can tell you the best meals are in the small paladares—family run mom-and-pop businesses. The best dish I had was Masa de Puerco Frito. The pork in Cuba tastes different. I’m not sure why, but it was delicious!

You share a name with a professional baseball player. Has that connection brought you any unexpected fame, funny stories, or misdirected autograph requests?

No. Like Cubans say, it’s a good thing to have a tocayo (a person with the same name) who’s a triple crown winner.

 

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2:57 pm
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Executive Chef Clayton van Hooijdonk of The Ritz-Carlton Key Biscayne

  • Florida strawberries—best picked yourself—with crème fraîche or mascarpone on the side and a little cinnamon
  • Florida heirloom tomatoes, mozzarella, and basil pesto with a freshly-baked baguette and great olive oil
  • Homemade pink lemonade with sparkling water
  • Sandwiches—honey baked ham, mild cheddar, soft rolls, chicken salad, avocado, alfalfa sprouts, and pretzel buns
  • Baked pita chips, homemade hummus, assorted olives, and sliced charcuterie.
  • Brie, guava paste, and avocado honey
  • Homemade zucchini loaf with butter

River Oyster House

Executive Chef David Bracha of River Oyster Bar and Oak Tavern 

At Oak, we’re serving a prosciutto-style ham made in Virginia called Surryano from Edwards & Sons that is absolutely delicious. Some of that with Zak the Baker’s Artisan Rye Bread, smoked Portugal sardines in tomato sauce, and the potato salad I grew up on made with peas, carrots, pickles, and hard-boiled egg—and, of course, a bottle of rosé.

BLT Steak

Chef de Cuisine Danny Ganem of BLT Steak Miami

I would make a torta pascqualina—a spring vegetable pie.  I usually make it with local zucchini blossoms, spring peas, cipollini onions, Swiss chard, and amazing Lake Meadow Eggs. Most people would go for a grilled steak or a nice leg of lamb, but we’re in South Florida. So I would grill a freshly-caught whole yellowtail snapper with mint chimichurri accompanied by a local heirloom tomato salad. For dessert at a picnic, there is nothing better than a pie. To make it fun, I would make a pistachio coconut cream pie and serve it in small mason jars.

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2:35 pm
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Lippi Restaurant

By Josh Tyson | Contributing Writer

“Loaded with wild mushrooms and bits of black truffle, the glossy, just-scrambled eggs arrive in a pretty glass globe cocked on a wooden board.” —Victoria Pesce Elliott

Fine entrées like the Roasted Duck Breast with cranberry marmalade and roasted apple have already made believers out of locals.

What do the world’s best restaurants all have in common? Balance. Spots that draw checklist eaters from around the globe, as well as regular love from discerning neighborhood diners, have reputations forged by a careful blend of cuisine, ambience, and service—all working seamlessly in tandem.

For Lippi, Brickell’s new crown jewel, balance begins with giving diners the choice elements of elegant fine dining alongside the best parts of casual cosmopolitan cool. Balance is tough when you’re young, but Lippi has steady captains at the helm: successful international investor Tunu Puri and legendary Miami Chef Philippe Ruiz.

For over a decade, Ruiz worked as executive chef at the venerable Palme d’Or in Miami’s Biltmore Hotel, earning two James Beard nominations and two “exceptional” raLippitings from The Miami Herald. At Lippi, the chef is branching out from his classical French training, bringing Mediterranean flavors into the mix to create an alluring New American pastiche.

Beyond balancing flavors from many regions, Ruiz has created a diverse menu of small plates that give Lippi a streak of communal ease, making it a great place to share food and cocktails with friends. “People can come to Lippi, choose a variety of dishes, and enjoy the taste and conviviality,” he says.

Indeed, the menu at Lippi was created for sharing, and each plate is presented in a way that encourages conversation and enhances the overall experience. “Sharing is becoming more popular in the States,” says Puri. “People enjoy tasting and discussing multiple dishes together.”

Lippi’s small plates are already becoming fodder for discussion, as longtime local food critic Victoria Pesce Elliott recently mused, lusting after the Truffled Scrambled Eggs: “Loaded with wild mushrooms and bits of black truffle, the glossy, just-scrambled eggs arrive in a pretty glass globe cocked on a wooden board. The buttery richness and fresh earthy flavors are an indulgence everyone ought to experience.”

The eggs—along with other mouthwatering delights like the Octopus Carpaccio with potato confit and smoked paprika, and the Mediterranean Sea Bream served with eggplant caviar and roasted tomato—are not just plates for passing, they are catalysts for conversation and camaraderie. Or, to put it another way, they are reminders of what makes enjoying food this good in a magical city setting so inspiring.

In that sense, Brickell is the perfect place for a restaurant like Lippi. Miami’s densely packed financial district has the excitement of the shoulder-to-shoulder bustle of New York City, calmed by the balmy levity of South Florida.

“Brickell is unique because of the high density of commercial offices and residential buildings,” Puri says. With the addition of the City Center (slated to be completed in 2015), Brickell is sure to attract even more fine-dining connoisseurs.

“Brickell is the Southeast’s mecca for international business and the gateway to South America,” Ruiz adds. “It reflects the diversity and sophistication that come to mind when people think of Miami, and it’s now becoming a dining and entertainment destination as well. We’re fortunate to be in the center of all that is happening.”

That privileged spotlight is taken seriously by Ruiz and Puri, who lean not only on the Mediterranean menu to draw crowds, but a restaurant design rooted in ease and elegance, warmth and welcome. Embracing its sun-soaked, relaxed setting, Lippi offers guests a homey respite from the craze of life. The unparalleled terrace is ideal for enjoying legendary Miami weather, with marble-work tables that call on the character of the Old World while being decidedly fresh and new. Inside, the open kitchen puts the talent of Ruiz’s kitchen on show: a choreographed magic that marries flavor and texture, sight and sound.

So while hanging out in the bar during the daily happy hour can feel decidedly cosmo—sipping Masala Punch (a kicky blend of Monkey Shoulder whiskey, citrus, and Masala chai tea)—there’s an easiness to it that’s clearly different. This might be due, in part, to the openness of the room and the influx of light flooding through towering floor-to-ceiling windows, but it might also come back to that notion of balance.

Lippi

“In many ways, Miami has scrambled to live up to its potential,” General Manager Paul Radu says. “With Lippi’s exquisite décor, oustanding service, and lively experience, this is a concept that we’d like to take to other cities. Right now, Miami is the perfect market for us.” With all that Lippi has achieved, a Michelin star for the city may not be out of reach.

Fine entrées like the Roasted Duck Breast with cranberry marmalade and roasted apple have already made believers out of locals, and it’s just as tempting to spend a long evening celebrating over a parade of courses as it is to enjoy a lighter night of small plates and glasses of wine.

“It’s all about the quality of food, attractive presentations, service, ambience, and energy,” Ruiz says, reminding us of the many elements that promote balance. “Lippi will excite your taste buds as well as your other senses.”

Finally: a restaurant in Miami that is as much about enjoying food as it is about enjoying the experience of dining. To gourmets the world over, this is the very definition of balance.

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