Saturday, November 23, 2024
Search

Write for Us | Advertise with Us | Contact Us

MENU
mobile-logo
Home / 2014 (Page 7)

9:32 am
Recipes
0

HCH_1072 Oak Tavern

serves several as an appetizer

Ingredients

4 large stone crabs
1 stalk celery heart
1 serrano chile, seeds removed
3 Tbsp crème fraîche
1 lemon, juiced
4 sprigs chive
small bunch fresh dill
1/2 French baguette

Method

Preheat oven to 400 degrees. Crack stone crabs, carefully remove meat from shells, and pick over meat several times to ensure there are no shells. Set aside in refrigerator. Finely chop celery heart and serrano chile. Add celery and serrano to stone crabmeat along with chives, crème fraîche, and lemon. Season to taste with salt and pepper. When ready to serve, slice baguette in to 1/4-inch-thick slices, drizzle with olive oil, and toast in the oven for 2-3 minutes. Place stone crab salad on toasted baguette slices and garnish with dill.

Suggested wine pairing: Martin Dodax Albariño. This traditional Spanish grape makes for a refreshing, food-friendly white wine. The Martin Codax Albariño is crisp, elegant, and dry with aromas and flavors of pear, passionfruit, and apple. The bright acidity brings out the sweetness in the stone crab.

POST TAGS:

9:26 am
Restaurant Features
0

Fez

Michael Mina 74 {The Fontainebleau Miami Beach, 4441 Collins Avenue, Miami Beach; 305.538.2000}

Award-winning chef and restaurateur Michael Mina and The Fontainebleau Miami Beach come together this winter to bring you Michael’s newest concept, brought to life in the elegant lobby of the legendary hotel. Michael Mina 74, which was created uniquely for the hotel, will be the first of its kind, delivering a dynamic, chef-driven culinary and social destination that blurs the lines between restaurant, bar, and ultra-lounge. True to his philosophy that “balance in everything creates memories and experiences,” Chef Mina has produced a sophisticated American bistro-style menu, where his passion for unlocking fantastic flavors and irresistible combinations complement and satisfy the high-energy rhythm of Miami.

Seasalt & Pepper {422 Northwest North River Drive; 305.982.8946}

Seasalt & Pepper, a waterfront modern American brasserie and lounge, is helmed by Executive Chef Alfredo Alvarez, this American bistro embraces the idea of sophisticated techniques and heartfelt commitment to quality. “After closing my Miami restaurant 10 years ago, I’ve traveled all over the world and created a menu that is a culinary snapshot of all of my travels,” says Alvarez in a Miami.com interview. He’s spent time at highly-reputed eateries like Tratoria Dopo Teatro in New York City and Giacosa Restaurants in Coral Gables. At Seasalt and Pepper, the menu is all about fresh produce, harmonious flavor pairings, and eye-catching presentation. The wood-burning oven delivers roasted seafood and vegetable casseroles, the sumptuous grass-fed Rib-Eye Steak and Veal Chop, and a variety of carefully-curated raw bar selections, pastas, and risottos. A post-industrial warehouse outfitted with sleek, nautical touches seats 200, with several private areas for corporate and special events. Catering and takeout services are offered as well. An added bonus: there’s a private docking for boat enthusiasts.

Mina’s Mediterreano {749 Northeast 79th Street; 786.391.0300}

Just down the street from BarMeli is another fabulous new eatery spicing up the culinary scene of this ever-growing neighborhood. Owner Yasmine Kotb has been working for over a year to bring this fabulous space to life, and her hard work has paid off. Chic and industrial, it welcomes with grand lofty ceilings and gracious warehouse windows flooded with light. The walls are tickled with colorful framed posters depicting glorious scenes from the Mediterrenean sea. Passed down from family recipes, the dishes offer traditional fare from France, Italy, Morocco, Spain, and Israel. Diners can feast indoors, at the welcoming bar, or in the glorious, expansive outdoor herb garden. minasmiami.com

Setai {The Setai Miami Beach, 2001 Collins Avenue, Miami Beach; 305.520.6800} 

The Setai, Miami Beach, with Executive Chef Mathias Gervais, is embarking on a new culinary direction this winter. The Setai Grill will be open only for dinner Wednesday through Sunday, serving its signature premium cuts of dry-aged beef, but adding a variety of Asian and Latin-American inspired dishes. Additionally, the hotel’s The Restaurant—which has been closed—will re-open for breakfast, lunch, and dinner daily. A brand new menu designed by Chef Mathias will feature his most adored Mediterranean and “Sun Coast”-inspired dishes of Italy, Spain, and Greece. The new “Cuisine du Soleil” menu will feature dishes cooked on a large plancha, or griddle, used to extract the versatility of flavors and aromas unique to these regional ingredients. The restaurant’s famous Sunday Jazz Brunch will continue to seduce with complimentary Champagne and Bloody Marys. thesetaihotel.com/dining/thesetaigrill

BarMeli Tapas and Wine Bar {725 Northeast 79th Street; 305.308.5253}

Liza Meli is back again, this time with her very own Mediterranean Bistro in her favorite neighborhood in the Upper Eastside. True to form, Barmeli will feature Spanish, Italian, and Greek treats served with simplicity and style. The food is fresh and flavorful, without a lot of fuss, and a boutique selection of obscure wines complements the tapas-style delights. As always, the vibe at Liza’s home-away-from-home is unpretentious and cool, with an artsy edge and smiling service. Europeans, expect nostalgia. Locals, expect your new neighborhood home. barmeli.com. 

Fez Restaurant {512 Española Way, Miami Beach; 305.672.4469}

The dining scene of South Beach’s Española way is coming back to life with the likes of Fez Restaurant, welcoming diners to a new Morrocan experience. Chef/Owner Faycal Bettioui has been cooking in Miami for many years, and is delighted to bring us his edgy, modern techniques in a sensual space titled after his nickname, Fez. Born in Casablanca, Morocco, Fez grew up experimenting with the fresh local ingredients. At the restaurant, he brings to life a new interpretation of Moroccan recipes. Fez’s cuisine is both creative and soulful, attracting those who have an affinity for Mediterranean cuisine, as well as those curious about the rich new taste.  fezmiami.com

L’Entrecote de Paris {1050 Brickell Plaza, Brickell; 305.755.9995}

With its one-dish menu of irresistible Steak Frites, L’Entrecote de Paris has officially opened its doors in Miami’s bustling Brickell area. Legendary Steak Frites is served to perfection with an unforgettable 21-ingredient secret sauce. Poised to introduce an old French tradition to Miami’s cutting edge culinary, the charming brasserie is designed after the famous Café de Paris, and brings a little piece of France to Miami with every bite. The steaks are carefully sourced from high-quality suppliers. Pair yours with their Salad Classique, Salad Saison, or the daily cheese platter, and then choose a bottle from the extensive wine list. Finally, don’t miss out on dessert (the Mousse aux Trois Chocolats and Crème Brûlée have us swooning). And for those truly Parisian among us, this indulgent French feast can be enjoyed alfresco. lentrecotedeparis.com.br/pages/home

Ozzi by Little Lotus {200 Southeast First Street; 786.704.8003}

Just what downtown needed—a zippy little gem of a sushi joint offering floating sushi boats for a quick-grab business lunch or takeaway meal. With a communal, social sushi bar, ambient lighting, and live bamboo lining the walls, this intimate space welcomes warmer occasions as well. For those who remember, Little Lotus was our downtown hidden jewel, acclaimed for authentic Asian eats. Now, Owner Sari Maharani has re-appeared with her signature style to create Ozzi by Little Lotus. This means that you can expect the best, whether it’s a cozy dinner for two or lunch in a dash. ozzibylittlelotus.com

Isushi {3301 Northeast First Avenue Suite 107; 954.473.1611} 

Midtown Miami is a mini-metropolis brimming with new places to dine, and Isushi is one of the newest contenders to hang its hat here. Born in Plantation, Florida, Isushi is not new to the business, and is sure to garner a following at this convenient new location. Famous for a vast selection of creative sushi rolls, combo plates, and party plates, Isushi serves high-quality sushi and Japanese cuisine at an outstanding value.  The space is modern and comfortable, and service is fast and friendly. And if you want to sip your miso in the privacy of your condo, their super-efficient delivery service is a good way to go. isushi.net

Eat Greek {1570 Alton, Miami Beach; 786.797.8164}

A little slice of heaven has landed on South Beach and it stays open ’til the wee hours of the morning. Owner and Athens native Billy Dimotakis understands late-night appetites, and has customized his hours to indulge the night owl crowd. Still, this little gem of Greek eats is not just a place for post-club munchies. The food here is fresh and authentic. Dimotakis makes everything from scratch, using mainly organic ingredients, and stays true to his heritage with recipes inspired by the bounty of Greece. Have your souvlaki stuffed with french fries, or lettuce, hummus, or tzaziki, or try a taste of everything—but be sure to save room for the homemade baklava. eatgreek.org

POST TAGS:

9:19 am
Restaurant Features
0

Wolfgang Zweiner

As history tells it, you immigrated from Bremen, Germany after a three-year apprenticeship and started a front-of-the-house career that lasted some 40 years. Was that always the plan?

You can never really plan the events of a life in that much detail, especially the circuitous route mine has taken over the past 74 years. However, yes, the goal I had was to have a career in the food and beverage business and ultimately own various restaurants like my father and grandfather did in Germany before me.

Instead of quietly retiring after that impressive career at Peter Luger’s Steakhouse, you went on to open your own steak-centric restaurant in Manhattan. What inspired you to take on such an ambitious project?

While I was thinking about retiring, my son Peter, who was an investment banker at the time, convinced me to re-evaluate my decision and to use the knowledge I gained over my many years in the business to open up a restaurant of our own. Together with Peter’s business savvy, as well as the operational support of two other colleagues I worked with from Peter Luger’s (Zijo Music and Rex Feratovic), a family friend (Lydia D’Amato), and our executive chef (Amiro Cruz), we opened our first restaurant on 4 Park Avenue. Over the past nine years, we have grown and opened seven Wolfgang’s Steakhouse throughout the country (New York, Beverly Hills, Waikiki Beach, and Miami). We are also in the process of opening our first international Wolfgang’s in Tokyo early in 2014 and currently plan on opening two more in China and Panama.

An impressive line of restaurant, indeed. Would you say it is easier owning a restaurant than it is serving in one?

These two roles are completely different, so I can’t really make a judgment. Serving has been one of many roles in the restaurant business—there is a true skill and art to it if you want to do it right. As a young man I went to school at the Berufsschule in Bremen, focusing on the principle elements of service and hospitality in the food and beverage business.

Being a restaurant owner, on the other hand, is more encompassing. You have to understand all the roles of the restaurant and make sure you hire a strong team to carry out the vision and execution of each of the roles to your liking. You have to understand the financial aspects of the business as well as the operational parts. You have to be extremely detail-oriented.

Serving is more physical and a server’s workday ends at the completion of his or her shift. Restaurant ownership, however, is more thought-provoking, strategy-focused, and requires a display of showmanship at times. In addition, a restaurant owner is on call 24 hours a day.

With your seven locations, is it difficult to maintain quality and consistency across so many restaurants?

Yes, one of the most difficult parts of growing from one location to many locations, especially those that are in different cities or other parts of the world, is maintaining quality and consistency. Consistency in ingredients is relatively easy for us, however, because we ship all our products from the same purveyors to all our locations. For example, the steak that you eat in one of New York restaurants comes from the same purveyor as in any of our restaurants in Beverly Hills, Waikiki Beach, Miami, and, soon, Tokyo. With respect to hiring and training, we try to hire the best candidates in each location, constantly cross-training our staff to make the Wolfgang experience as consistent as possible throughout all our locations.

There are countless steakhouses around the country. What makes yours unique?

We like to consider Wolfgang’s restaurants boutique steakhouses. We serve only the highest quality beef—USDA Prime Black Angus—for all our cuts and dry-age them for an average 28 days on premise. Our highly-acclaimed and coveted wine cellar is second-to-none, carrying a broad range of accessible wines, as well as the highly-sought after ones. Our seafood and produce are fresh, brought in daily and are of the highest quality and caliber. The desserts are housemade with the exception of the cheesecake, which is brought in from Juniors Cheesecake in New York. Ownership is extremely hands-on in all our locations. In addition, many of the other well known steakhouses have been purchased by larger restaurant groups or private funds which are primarily dominated by obtaining higher profit margins. We, on the other hand, run our restaurants as a family-run business where quality, service, and ample portion sizes take center stage.

For those who haven’t been, tell us about the atmosphere of Wolfgang’s. How have you designed the restaurant, and what kind of experience do you want guests to have when they enjoy a meal there?

The atmosphere of Wolfgang’s is a fun, warm, and friendly environment in the setting of a New York-style steakhouse. All of our restaurants use the signature elements of the first Wolfgang’s Steakhouse on Park Avenue (a long mahogany bar, alabaster lamps, walnut wainscoting throughout the restaurant, suede wall panels, Brazilian cherry wood flooring, and a showcase wine cellar) while adding elements of the local environment to personalize each location. We want all our guests to experience an unforgettably delicious meal, whether it is steak, seafood, poultry, or vegetables, in an ambience that is friendly and inviting with service that is impeccable.

Is there anything on the menu that you absolutely love?

If you are asking me limit it to one item, it would have to be our signature Steak for Two (Porterhouse) prepared rare with a side order of German potatoes and creamed spinach.

Retirement 2.0—is that coming soon, or are you content owning and managing a successful high-end steakhouse?

I thought about retirement once. I don’t plan on thinking about it again while I am still an able and healthy man. This is what I do, this is what I know. Restaurateurs don’t retire—they just pass on.

Looking back on two bright careers, filled with countless stories and adventures, is there anything you’d do differently?

Not at all. Looking back at my life, I have experienced some terrible hardships and downturns, but that is what defines me and gives me the experience to develop and move ahead. As you mentioned in your question, it is the countless stories and adventures—the good, the bad, and the ugly—that make us who we are.

POST TAGS:

9:16 am
Restaurant Features
0

Wynwood

What inspired you to pursue a career as a chef? 

While living in Venezuela, I was a tour guide and would prepare lunches and snacks for the groups I led. While shopping for ingredients, the vibrant, fresh produce at the local farmers’ markets caught my attention, along with freshly-baked goods at local bakeries. On my days off, I would cook for my family and friends. This led me to seek out a career in the culinary world.

Before Wynwood Kitchen & Bar, you worked at well-known restaurants Alma de Cuba and El Rey in Philadelphia. What’s different about cooking in Miami?

Since Miami has a tropical climate, I enjoy being able to use ingredients at any time of year instead of waiting for the change in seasons.

What are some of your favorite ingredients to use during this time of year in Miami?

Spaghetti squash, boniato, and mushrooms.

How would you describe the cuisine at WKB?

The cuisine at WKB fuses Latin cultures by using ingredients from different countries, along with different techniques. The spices used in cooking Latin foods are robust and flavorful and add liveliness to any dish. I enjoy preparing plates using methods like confit (inspired by the French), brining, braising, et cetera.

Are there any dishes on the menu that take you back to your childhood?

Yes, there are a few dishes on the menu that reflect my Venezuelan heritage and were staples in my household. My mother and aunt used to cook for my family and prepared certain dishes when we had company over or hosted family reunions. A few of my favorites are the chicken ropa vieja empanadas, which is fried pastry dough stuffed with shredded spiced chicken; maduros or sweet plantains, a side dish my mother used to make for my family on a regular basis; the queso frito or fried cheese, which I top with paprika sausage, crispy cilantro, and salsa at WKB; and soon-to-be on the menu, the tequeños—breaded dough filled with white cheese.

The restaurant itself is adorned in bold, striking artwork. In what ways does the art influence the dining experience, or vice versa?

The dishes I create are vibrant and have a lot of natural colors, which coincide with the restaurant’s surroundings. For example, the Wynwood Salad was somewhat modeled after the Christian Awe paintings featured in the restaurant’s main dining room.

Do you have a favorite piece of art in the restaurant?

Yes, the David Sherry sculpture in the dining room window. It’s a sculpture of a very tall, slender, colorful man. The sheer presence of the piece demands attention because of its height and unusual features. I like to think that it reflects the ambience and the menu at WKB because it’s simple yet captivating, and it resonates with our guests, who enjoy art and can appreciate how food reflects it.

What can guests look forward to at WKB as we head into 2014?

We add new items to the menu a few times throughout the year. Guests can look forward to dinner collaborations with popular artists, local breweries opening in the area, and special events. Next year, I’d like to bring back our popular “Taste of the Americas” series (for a limited time), showcasing the cuisine of a Latin American country.

POST TAGS:

9:12 am
Restaurant Features
0

A Fish Called Avalon

In 1989, Avalon Hotel Proprietor Don Glassie opened a seafood restaurant on the quiet, relaxed Ocean Drive in South Beach, Miami. The distinct Art Deco bar and beachfront terrace quickly became a hangout for production companies and modeling agencies. Location scouts were not far behind, filming the televisions series “Miami Vice” and the classic film, “Scarface.” The eye-catching architecture and friendly vibe conveyed the culture and essence of a re-emerging South Beach.

Today, that very restaurant—the renowned A Fish Called Avalon—is consistently ranked among the top restaurants in south Florida. Celebrating its 25th anniversary in 2014, the place has been a fixture on Ocean Drive.

Since the late ’80s, A Fish Called Avalon’s winning formula has not changed: excellent seafood, outstanding service, and a classic location. Over the years, Ocean Drive has developed into a lively nighttime destination awash in well-heeled vacationers and jet-setting part-time residents. As time went on, the vibrant energy has attracted visitors from all over the world.

“The cuisine is all about fresh local seafood,” Managing Director Tom Glassie says. “The combination of flamenco guitarists, alfresco dining, and superb service creates a memorable dining experience.” The talented Executive Chef Kal Abdalla oversees the kitchen, and perennial favorite dishes include the Seafood Paella, the Macadamia-Crusted Snapper, and the Mediterranean Octopus.

And that swoon-worthy vintage architecture? Well, the restaurant has even kept their original concept and classic Art Deco look. The entrance still showcases a gleaming yellow-and-white 1955 Oldsmobile, which has graced the cover of most travel and fashion magazines over the years. The car—and the restaurant—have become well-known symbols of Miami.

That’s the kind of legacy that sums up the colorful spot on Ocean Drive known as A Fish Called Avalon. Years ago, Don Glassie conceived of a restaurant based on simplicity and excellence; today, many of the original team members remain, and guests continue to return for the warm service and fresh seafood in a timeless South Beach setting.

POST TAGS:

9:01 am
Restaurant Features
0

Oceanaire Seafood Room

Executive Chef Kareem Anguin of The Oceanaire Seafood Room

I’m continually inspired to incorporate the fresh fruits, vegetables, and ultra-fresh seafood that are available each season in order to provide a variety of distinctive flavors. For example, during the fall I tend to use more pumpkin and a wide variety of mushrooms to create heartier dishes. I’m also excited for the arrival of fresh Florida stone crabs and Alaskan red king crab!

Garcia

Executive Chef Esteban Garcia Jr. of Garcia’s Seafood Grille & Fishmarket 

We have our own fishing boats, so we can fish for the season. We bring in items like lobster, stone crabs, and grouper. Garcia’s relies 100-percent on what our fisherman bring in, so we’re always motivated to create dishes that fit the catch. Sure, we have a few main dishes that are always on the menu—like our Mahi Mahi Sandwich, the Grilled Jumbo Shrimp, and Fish Ceviche—but other than that, our menu changes almost weekly.

District Miami

Executive Chef Horacio Rivadero of The District Miami

My inspiration is derived from three key elements: actual ingredients, my memories, and my Latin American background. Seasons are relative at The District Miami, as the ingredients for our dishes focus on the best of what pan-America has to offer. Some ingredients may be seasonal in one location, but not in others. In other words, we highlight ingredients which are seasonal in each of the regions we showcase at a particular time—North, South, and Central America, and the Caribbean—giving each dish a twist. We combine the best of all ingredients and fuse them in a dish to create an extraordinary culinary journey.

Hosteria Romana

Executive Chef/Owner Marco Efrati of Hosteria Romana

Once a year I go to Trastevere in Rome where I was born and where I spent my childhood. Being there, I am inspired by the flavors of the Old World. I bring that back to Hosteria Romana and, combined with seasonal ingredients, create a fresh new menu many times a year.

POST TAGS:

8:48 am
Restaurant Features
0

De Rodriguez Cuba

By Monica Parpal | Senior Editor

Using creative combinations of spices, traditional Cuban influences, and the classical skills he gained from working in formal kitchens, Rodriguez is credited as the father of Nuevo Latino cuisine.

For another reconstructed tradition, try the Cuban Sandwich Cubes: a gooey, melty version of the classic ham and cheese made with flakey pastry dough, roasted pork, smoked ham, and a savory mustard sauce.

Douglas Rodriguez is a man who needs no introduction. In fact, he has gone by many names: the Godfather of Nuevo-Latin cuisine; the King of Ceviche; and most importantly, the James Beard Award-winner. This Cuban-American chef has been building a name for himself in the Miami area for decades, and is now making a splash with his magnum opus, De Rodriguez Cuba on Ocean.

First, though, let’s take a step back and consider the man, Douglas Rodriguez (or “D-Rod,” for short). Rodriguez was born in Miami after his parents emigrated to America from Cuba. His mother began teaching him to cook shortly after he learned how to walk, and by age nine he was preparing meals for his whole family. This talent soon became a passion. “At Christmas, when other boys asked for toys, I asked for cookbooks,” Rodriguez laughs. “This was especially unusual at that time, because it was rare for Latino males to be cooking at all.”

The passion took root, and Rodriguez continued cooking—mainly Cuban cuisine—until he De Rodriguez Cubagot his first job at Miami’s The Four Ambassadors Hotel at age 14. “I would work at any restaurant that would hire me. And at each one, I was the only Cuban in the kitchen.” Rodriguez did his share of dishwashing, but he also learned the trade inside and out, working different stations in the kitchen to improve his skills.

All of that work culminated in the opening of his first restaurant in 1989, Coral Gables’ Young Urban Cuban Americans, or YUCA restaurant. Widely known as south Florida’s original upscale Cuban restaurant, this is where Rodriguez found his true calling. Using creative combinations of spices, traditional Cuban influences, and the classical skills he gained from working in formal kitchens, Rodriguez was soon credited as the father of Nuevo Latino cuisine. Rodriguez describes it humbly: “Back then, I called it ‘tortilla-free Latin’ cuisine. Back then, everyone thought Latin food meant Tex-Mex.”

In the late 1990s, Rodriguez took his reputation and turned his sights toward New York, becoming co-owner and executive chef of the NYC phenom, Patria, where his Nuevo Latino cuisine flourished. After successful reviews from The New Yorker and others, he opened two other restaurants, and, in 1996, received the James Beard Foundation’s Rising Star Chef of the Year Award. He eventually decided to return to the warm breezes and welcoming arms of his family in Miami, where he opened Pan-Latin restaurant OLA in 2004. “I came back to be near my family,” Rodriguez says.

But after returning to his childhood home, he felt his Cuban culinary roots tugging at the sleeve of his chef jacket. What followed was the opening of De Rodriguez Cuba on Ocean in 2010, Rodriguez’s latest restaurant endeavor.

The restaurant itself has quite a pedigree. The AAA, Four Diamond restaurant is located in the equally acclaimed Four Diamond Hilton Bentley Hotel, offering diners a poolside, beachfront view right on Ocean Drive—a stunning escape tucked away from the throngs of tourists. Smooth wooden fixtures accented by jungle-green palm fronds surround spacious tables, while deep red piping on the comfy seats match dim, chile-red light fixtures on the ceiling. The setting is both exotic and relaxed—a colorful getaway that blends the feel of Cuba and Miami.

Gazing upon the menu at De Rodriguez Cuba on Ocean, a world of fresh, Latin cuisine opens up. Rodriguez’s Nuevo Latin approach keeps traditional Cuban food at its core—the same flavors that are locked in the hearts of minds of Miami’s Cuban population since before the Cuban Revolution. But he makes those dishes—the Ropa Vieja, the Vaca Frita, the Cuban Sandwich—his own, elevating them with invigorated finesse. The result? Dishes driven by nostalgia, reinvented to dazzle our taste buds.

De Rodriguez Cuba

Among his star signature items, the ceviches—in particular, the Tuna Watermelon ceviche—shine brightt: the traditional 12-hour marinade is spiced up with ingredients like kumquat, yuzu, Thai basil, and tarragon, which enhances the bright watermelon and fresh tuna for a sensational palate-pleaser.

For another reconstructed tradition, try the Cuban Sandwich Cubes: a gooey, melty version of the classic ham and cheese made with flakey pastry dough, roasted pork, smoked ham, and a savory mustard sauce.

One of Rodriguez’s proudest creations is the Rabo En Lata, his take on Cuban comfort food, Rabo Encendido. This version of traditional Cuban oxtail stew—which is usually made with canned tomato sauce and packaged spices—is elevated by the use of fresh herbs, Rodriguez’s own spice mixture, and housemade veal stock to braise the meticulously deboned oxtail. “This is by far my most sophisticated dish on the menu,” Rodriguez says. And yet, the irony is in the presentation. Rodriguez uses an industrial canning machine to seal each serving of Rabo En Lata in a custom-labeled tin can, which servers open tableside with great flourish. It’s served over a roasted cauliflower purée—a savory substitution for the traditional white rice.

Really, De Rodriguez Cuba is the perfect expression of this great chef’s culinary journey. From his Cuban upbringing in Miami, to the renaissance of Cuban cuisine as we know it, Rodriguez has always kept two primary passions in his life: family, and food. “I haven’t lost my passion for cooking—not at all,” he says. “When I’m spending time with my family and even when I’m traveling, I’m looking for new ideas. When I get back to the restaurant, I can’t wait to get into the kitchen.” It’s this fiery energy that translates to his food, giving new life to the culinary tradition that started it all.

POST TAGS:

8:37 am
Recipes Restaurant Features
0

Nick Nistico

Plank-Smoked Old Fashioned

Mix 2 ounces Michters American Whiskey, 1/2 ounces maple pecan syrup, and 2 dashes Bitter Truth Bitters in a shaker. Strain and serve over ice in a rocks glass. Garnish with a pecan.

“A great combination of smoke and whiskey that makes this Old Fashioned one of the hottest cocktails in the mixology industry today.”

Pecan Jack

Mix 2 ounces Jack Daniels Single Barrel, 1 ounce maple pecan syrup, and 1 ounce lime juice in a shaker with ice. Strain into a coupe glass and garnish with a pecan.

“The nuttiness of the pecan and the flavor of maple complement the Jack Daniels Single Barrel perfectly, creating a whiskey sour that will tantalize your palate.”

Jungle Bird Blue

Mix 2 ounces Stoli Bluberi, 1 ounce lime juice, and 1 ounce rosemary syrup in a shaker. Pour into a Collins glass with ice and garnish with a sprig of rosemary.

“A great refresher to start your night off. Crisp, clean, and delicious flavors.”

Ancho Loco

Mix 2 ounces Milagro Silver, 1 ounce Lapsang Ginger Syrup, 1 ounce lime juice, and 1 ounce Ancho Reyes Liquor in a shaker. Strain and serve over ice in a rocks glass. Garnish with dried Lapsang Souchong Tea leaves.

“Ancho Reyes is a delicious earthy, spicy liquor that complements Milagro Tequila perfectly to create a delicious refreshing cocktail with a mild spice.”

POST TAGS:

8:28 am
Recipes
0

Oggi Restaurant

serves two

Ingredients

Basic risotto:
2 c low-sodium chicken broth
3 Tbsp unsalted butter, at room temperature
1/2 small onion, chopped
3/4 c Arborio rice
1/4 c dry white wine
1/4 c finely grated Parmesan
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

Filling:
2 c cooked and cooled risotto or short-grain rice
1/2 c Italian-style seasoned breadcrumbs
1/2 c finely grated Parmesan
1/4 c finely chopped fresh basil leaves
2 eggs, at room temperature, beaten
vegetable oil for frying

Breading:
1 c Italian-style seasoned breadcrumbs

Method

For the basic risotto: In a medium saucepan, bring the broth to a simmer over high heat. Reduce the heat to low and keep the broth hot.

In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and cook, stirring frequently until tender, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until most of the liquid has evaporated, about 1 minute. Add 1/2 cup hot broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next. Cook the rice until tender but still al dente, and the mixture is creamy, about 20 minutes. Remove the pan from the heat and stir in the remaining butter, Parmesan cheese, salt, and pepper. Set aside to cool.

For the filling: In a medium bowl, combine the risotto, breadcrumbs, Parmesan, basil, sundried tomatoes, and eggs. With damp hands, using about 2 tablespoons of the risotto mixture, form the mixture into 1-3/4-inch diameter balls. Roll the balls in the breading to coat.

In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees (or until a cube of bread browns in about 2 minutes). In batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes. Drain on paper towels and serve.

POST TAGS:

8:26 am
Recipes
0

The District Miami

makes three small tacos

Ingredients
Aji mayonnaise:
1 Tbsp aji amarillo paste
1 whole egg
1 egg yolk
1 c soy bean oil
1 lemon
1 tsp kosher salt

Tacos:
8 oz fresh lobster meat, cooked
1 Tbsp diced piquillo pepper
1/2 Tbsp diced scallions
1/2 Tbsp lime juice
1 small crispy shallot
1 Tbsp aji amarillo for the mayonnaise
2 oz pickled cabbage
1 tsp kosher salt
Taco shells

Method

For the aji mayonnaise: Beat the eggs and add the salt and the aji amarillo. Add the soy bean oil slowly and whisk until it reaches a firm consistency. Add the lime juice and salt to taste.

For the taco: Cut the cooked lobster meat into medium cubes and place in a mixing bowl. Add the green onion, piquillo pepper, salt, and lime juice. Mix in the aji mayonnaise and mix well. Fill tacos shells and serve with pickled cabbage.

POST TAGS: