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Blue Collar Brisket

Blue Collar Brisket

Preparing meals for your family on the Jewish High Holy Days should never be the cause of unnecessary anxiety—especially on Yom Kippur … who likes cooking while fasting?

Well, you’re in luck this year. Starting tomorrow, September 1, Chef Danny Serfer’s neighborhood restaurant Blue Collar {6730 Biscayne Boulevard, Miami; 305.756.0366} will be offering customizable “Break-Fast Baskets” available to order through Monday, September 21.

These specialty baskets (which are also perfect for Rosh Hashana, though no fasting is required) include some of Blue Collar’s signature dishes, such as Serfer’s tender braised brisket, roasted potatoes, latkes, apple sauce, and a choice of three sides, including chef’s robust variety of veggies—Sautéed Kale, Caramelized Brussels Sprouts, and Curried Cauliflower—or Purée Marsha’s Salad tossed with cucumber, carrot, radish, and grain mustard vinaigrette. The baskets also include dessert: a slice of Valrhona Chocolate Cake, Key Lime Pie, and Butterscotch Heath Bar Bread Pudding.

Blue Collar

Blue Collar Veggie Plate

Baskets are $210 for six people or $420 for 12 people; to order, simply send an email to: info@bluecollarmiami.com.

Shana tova!

By Sherri Balefsky | Miami Editor

Looking for ideas on where to eat this upcoming long weekend? From rooftop parties to new restaurant openings to Miami Spice specials, we’ve got you covered.  Here are Miami Labor Day 2015 happenings.

Friday, September 4:

Gale South Beach

Gale South Beach Rooftop

Bubbles & BBQ at the Gale South Beach
Kick off the weekend right on the rooftop of the Gale South Beach {1690 Collins Avenue, Miami Beach; 305.673.0199} for a Bubbles & BBQ soiree. The party starts early—at 6pm—which means you’ll be there to watch the sunset while sipping a glass of Veuve Clicquot accompanied by delicious barbecue bites. Sounds from local band Psychic Mirrors and DJ Michelle Leshem will be bouncing off the rooftop pool until 11pm. Tickets are $10 and can be purchased here.

Saturday, September 5:

Torrijas Piripi

Torrijas from Piripi

Brunch Espectacular at Piripi
Merrick Park’s newest restaurant Piripi {320 San Lorenzo Avenue, Coral Gables; 305.448.2423} has now expanded its popular Sunday Brunch “Espectacular” to Saturdays. New Executive Chef Angelina Bastidas shows off her culinary prowess with a twist on traditional Spanish cuisine, offering a three-course prix-fixe brunch menu for just $27 per person. In keeping with the true meaning of Piripi (Spanish for “tipsy”) you can also enjoy bottomless sangría and mimosas for an additional $17 per person.

Cheesecake from Oceanaire

Cheesecake from The Oceanaire Seafood Room

Dinner for two at The Oceanaire Seafood Room
Head to Mary Brickell Village for dinner for a romantic evening at The Oceanaire Seafood Room {900 South Miami Avenue, Brickell; 305.372.8862}. For a limited time, the restaurant is offering a special three-course dinner for two plus a bottle of wine, all for just $75. Still full from brunch earlier in the day? Not to worry. This special is available from September 1-7.

Sunday, September 6:

american social

Sensation Sunday Party at American Social
Toast to having Monday off of work at American Social Brickell {690 Southwest First Court, Brickell; 305.223.7004} while enjoying tunes spun by DJ Madd Linx. Be sure to rock your best white attire, as it’s technically “unacceptable” to wear white after Labor Day. The party starts at 9pm, when ladies wearing all white will receive a complimentary glass of Champagne.

Monday, September 7:

Goat Cheese Salad from Brasserie Azur

Goat Cheese Salad from Brasserie Azur

Lunch at Brasserie Azur—Now Open
Brasserie Azur {3252 Northeast First Avenue, Midtown; 786.800.9993}, the highly anticipated sister restaurant to Miami Beach staple Villa Azur is finally open! Become one of the lucky firsts to experience a plethora of options, including a rotisserie station, a seafood bar, a massive wine list, a foosball table, hookah, and more. Oh, and the restaurant is offering a Miami Spice lunch menu, too (just $23 per person).

HYDE beach kitchen + cocktails

Hyde Beach Kitchen + Cocktails

Mojito Monday at Hyde Beach Kitchen + Cocktails—Now Open!
More brand-new culinary adventures await this Labor Day at Hyde Beach Kitchen + Cocktails {111 South Surf Road, Hallandale Beach; 954.699.0901}. Mondays are dubbed “Mojito Mondays,” when you can enjoy $8 mojitos all night long. If you don’t make it in time for a table, you can enjoy your mojitos beachside. Watch the final sunset to the long weekend and toast to a delicious Labor Day weekend and the fall season ahead.

By Sherri Balefsky | Miami Editor

STK Miami

It’s been six years since Michael Jackson’s untimely death, but his legacy continues to be celebrated around the world. With 13 Billboard No. 1 singles and countless other chart-topping, everyone-knows-the-words hit songs, it’s only fair that we take the time to appropriately honor the King of Pop.

And STK Miami {2311 Collins Avenue, Miami Beach; 305.604.6988} is doing just that. In honor of what would have been Jackson’s 57th birthday, this Saturday, August 29, from 8pm-midnight, the South Beach steakhouse is joining other STK outposts for a unique dinner party featuring Jackson’s greatest hits.

The night will feature classic MJ tunes spun by DJs Danny Stern and Martial along with chef’s Jackson-inspired dishes and entertainment such as trivia games and special giveaways. There will also be specialty cocktails, including “Thriller Shots,” “Dirty Diana” (Brugal Anejo rum, ginger beer, and fresh lime juice) and the “Smooth Criminal” (Baileys Original Irish Cream liqueur, Bulleit bourbon, and Kahlua).

We hope to see you there! It’s going to be a “Scream.”

By Sherri Balefsky | Miami Editor

Chef Bee Oishi Thai

Piyarat Potha Arreeratn, aka Chef Bee, is no stranger to the kitchen. Growing up in northern Thailand, his parents were farmers, who taught him about growing and preparing his own food. His grandmother was also a cook, who taught him how to make various Thai street foods that she sold at the local market.

Chef Bee eventually made his way to Miami, where he worked up the ranks to ultimately become a sushi chef at Nobu Miami Beach. In 2005, he opened his first restaurant, Oishi Thai {14841 Biscayne Boulevard, North Miami Beach; 305.947.4338} to critical acclaim. This fall, Chef Bee will open his second restaurant, NaiYaRa {1854 Bay Road, Miami Beach}, in the burgeoning Sunset Harbour neighborhood. DiningOut had the chance to catch up with Chef Bee to discuss his new venture.

1. Tell us about your background. Where are you originally from? What made you decide to be a chef?
I’m originally from Thailand. I started cooking with my mother at a very young age, preparing meals for our family in our hometown of Chiang Rai. Throughout the years, I’ve worked as a dishwasher, a busboy, a server, a cashier, and a sushi chef. I’ve always known that I wanted to open my own restaurant.

2. What made you decide to come to the United States, particularly Miami?
I decided to come to the United States to study and open a business many years ago. Miami is one of the best cities in the world. I’m from the mountains in Thailand, but I’ve always loved the sun, beach, and sand. I love the people in Miami and the culture.

3. How did you get the nickname “Chef Bee”?
I am and always have been a workaholic. My friends started noticing how much I worked when I was in my 20s—I had two jobs and slept five hours a day! When I worked with Chef Kevin Cory at Siam River, I would open AND close the restaurant. Friends and customers started calling me “Busy Bee” and it stuck. Oishi Thai has been open for over a decade and you will always see me there—unless I’m sick.

4. How did opening Oishi Thai prepare you for opening a second restaurant?
When I opened Oishi Thai, it was in the middle of nowhere. It was wrong in every sense—there were no residents around, no offices—it was a mistake. But I’ve carried the restaurant through tough times for over a decade. Consistency in food and service is the key to success. NaiYaRa will open in Sunset Harbour, which is a popular destination, not like our first.

5. Tell us about the overall concept for NaiYaRa. How does it differ from Oishi Thai?
Oishi Thai has always been about me. I came to this country to take risks and open a business. NaiYaRa will be for and about my daughter (Naiya-ra is my daughter’s name—in Thai, it means elephant, friendly, honest, hard work, and long life). She was born and raised in America and this restaurant is to show her my roots.

6. And the menu?
The menu will be similar to Oishi Thai, but it will have an emphasis on Thai street food with organic and health-conscious dishes throughout. All the recipes are from my mother and my hometown. I want my daughter to discover and understand how I grew up and our roots.

7. How often do you travel back to your native Thailand and how does this influence your cooking?
I go to Thailand once a year to visit my father and mother. Whenever I’m home, my mother and aunt cook for my daughter and me. The cooking is based on whatever produce is available in their own backyard and in season.

8. What are your personal favorite items on the menu? What do you hope will be your signature dishes?
I have many favorite menu items. Two years ago, I started making a dish called Burmese Noodle Wraps—fresh chow fun noodles filled with roasted chile paste, palm sugar, lime juice, and ground peanuts. It originated in Myanmar, which is next to Chiang Rai. This year, I’m trying to support my Thai friends who are farmers in Homestead. Two signature dishes will be the Organic Crispy Bok Choy with garlic chips topped with sweet sesame soy, and the Crispy Chicken Dumplings with spicy garlic soy vinaigrette.

9. What Miami chefs or celebrity chefs do you admire?
Chef Kevin Cory from NAOE, Chef Brad Kilgore from Alter, Chef Aaron Brooks from Edge Steak, Chef Michael Schwartz of Michael’s Genuine, Chef Michelle Bernstein and Chef Duangwiwat Khoetchapalayook (aka Chef Danny) from Oishi Thai.

10. Do you have a favorite food or guilty pleasure?
I can eat barbecue all day. Tom Jenkins BBQ is my favorite.

By Sherri Balefsky | Miami Editor

9beach miami

Just when you think that South Beach had exhausted its list of trendy nightlife destinations, a new place pops up that makes all its predecessors seem, well, a bit bland. 9beach Miami {1626 Collins Avenue, Miami Beach; 786.327.6073} has managed to do just that—emerging as one of the hottest places in town.

But don’t think that 9beach Miami is just another of-the-moment SoBe hot spot that could be uprooted at the blink of an eye. Owner Itay Sacish assured us that he and his partners are in this for the long haul. “We’ve only been open a month and we’re already packed several nights out of the week,” he says. And come November, just in time for the busy season, they expect to be at the top of every visitor’s must-do list.

9beach miami

Inspired by the original 9beach that opened in Tel Aviv in 2001, 9beach Miami is a mixture of Eastern and Western influences paired with a laid-back Mediterranean atmosphere. Dramatic flashes of purple, pink, and orange lights set the mood for this outrageous indoor-outdoor space, coupled with ornate hand-carved gold accents, brazen lion heads, and rock band lyrics splashed all around. And although the 5,000-square-foot patio sits along Collins Avenue, high booths, large white tents, and lush greenery make you feel more like you’re in a secluded garden than on a busy street.

9beach miami

The vibrant atmosphere, however, does not distract from the caliber of the restaurant’s cuisine. In keeping with the Mediterranean vibe, there’s plenty of hummus and couscous to go around. But the overall menu is as diverse as its surroundings. There’s even an entire menu dedicated to sushi. We recommend the Dragon Roll—shrimp tempura, asparagus, and scallion with avocado and kabayaki sauce on top.

9beach miami

Not expecting our plates to be large, we also order the Crispy Shrimp and Dumplings (pictured above) as an appetizer, which could be a meal in and of itself! For our main courses, we ordered the Filet Mignon and the Moroccan Chicken (pictured below). Both exquisitely presented and perfectly flavored.

9beach miami

We dined on a Tuesday night, which meant that as we were finishing our meal, the space was gearing up for “Pour Some Sugar On Me” Tuesdays. An exotic belly dancer appeared at the entrance, a DJ took over the music, and flocks of beautiful people started making their way into the space.


9Beach promises to not only be a nighttime spot, but a daytime destination as well—it’s open daily from 9am-noon for breakfast and from noon-4pm for lunch. There’s also a late-night menu served from midnight-2am. Come dressed to the nines or in your beach cover-up. At 9beach Miami, anything goes.

By Sherri Balefsky | Miami Editor

ChaseWhen Chase Bailey was just 11 years old, he started his own cooking show: Chase ‘N Yur Face. Working with his hands in the kitchen, interviewing chefs, and acting in front of the camera have helped him conquer the challenges of his autism diagnosis.

Together with his mom, Mary, he blogs regularly and films a couple episodes each month in his own Orange County kitchen, and in restaurants across California. Guest stars like Chef Roy Choi, Top Chef runner-up Becky Reams, and “First Lady of Baseball” Anne Scioscia have all appeared on Chase’s show, and he recently interviewed Anaheim White House Restaurant Chef Bruno Serato for his blog.

Mary and Chase—now 13 going on 14 years old—chatted with us recently to share stories from their kitchen adventures, as well as one of Chase’s amazing recipes.

Chase and Mary Bailey

DiningOut: What was the very first episode of Chase ‘N Yur Face about and how did you come up with the idea?

Chase: The first episode that we filmed was the one with the Mexi-Burger. I like Mexican food and I like burgers and I thought, I wonder what happens when I combine those two? I added pico de gallo, guac, and an aïoli. I put taco seasoning in the meat and made it like a regular hamburger patty.
And he put tortilla chips on top for a crunch!

How did you come up with the name of your show?

C: My Uncle Edgar came up with it.
Chase was such a goofy guy growing up, always saying funny, random things. My brother Edgar was over at our house one time looking at pictures of Chase, and said, “If this kid ever has a show, it should be called, ‘Chase in Your Face.’”

What have you learned about cooking and TV show production since you first started?

C: You have to be a good actor. I am already a little silly, so I’ve scratched that off. Obviously, I learned a lot about cooking.
I think you’ve learned how to be more patient, too. He’s learned about having a good work ethic, which is a lesson a lot of kids need to learn. I think it’s never too early to teach that. A lot of kids get into sports for that reason—learning how to power through, keeping your eye on the prize. Chase is learning that if he wants to have a show and a blog, it takes work.

How much time do you spend working on the show and blog?

M: We’re working on it everyday. It’s part of his curriculum for school. He was struggling with academics, so now we use the cooking show and these experiences as a basis for his education—whether he’s learning about a different culture to come up with a dish, learning about measurements, or writing.

What do you love most about hosting a cooking show and being in the kitchen?
On TV shows, I saw chefs chopping, frying, grilling—all that. It kind of looked like fun. So I just thought I’d try to be like them and well, I am now! I love having guests on the show and doing funny things.

I heard you want to have a restaurant of your own one day. Do you have any ideas about what kind of restaurant it would be?
I’m going to have several restaurants. I want to do one restaurant with all kinds of cuisines from different cultures like Asia, America, South America.

Will all your restaurants be located in California?
I’ll have restaurants in California, and I’ll have one restaurant in London.

What’s your favorite dish to cook right now?
I love Meatzilla Pizza.*

*Chase makes his Meatzilla Pizza with mozzarella, pepperoni, bacon, prosciutto, and fresh basil.

You have a lot of dessert recipes on your blog. Do you have a sweet tooth?
Oh yeah. I love chocolate and peanut butter.

If you could go anywhere in the world to eat, where would you go?
I’ve always wanted to go to Tokyo, Japan and Beijing, China.
He wants to go everywhere and try the food and explore cultures. Geography is his favorite subject.

Did you pick Japan and China because you love Asian foods?
I do love noodles. I want to go to Tokyo because when it’s nighttime, it looks so colorful. And I want to go to China because I want to try their food and go to the Great Wall of China.

Do you plan on going to culinary school one day?
The Culinary Institute of America in Napa Valley just invited him to come up and take a course for a day.

So what’s next for Chase ‘N Yur Face?
M: R
ight now, we’re just continuing what we’re doing. Chefs have been so welcoming with Chase, inviting him into their world—they’re just a phenomenal group of people. Roy Choi shut down his whole restaurant for a few hours just to film with us. Our big future plan is to take his show to network.
And I want to have a foundation so that I can help other kids’ dreams come true.
He’s received so much support from people—it’s important to give back. When other people have supported your dream coming true, then it’s important to help others.

For more about Chase, check out his recipe for Apricot Amazeballs, and visit his website: chasenyurface.com.

Interview by Maya Silver | Editor

Apricot Amazeballs

Serve as a savory appetizer with dipping sauces

Apricot Amazeballs from Chef Chase Bailey of Chase ‘N Yur Face

serves five


15 whole fresh apricots
15 small mozzarella bocconcini
1 jalapeño, diced (optional)
1 c flour
1 Tbsp cornstarch
1-1/2 c soda water
1-2 Tbsp sugar*
1-1/2 qts canola oil

*Sugar is only necessary if you’re making the Amazeballs as a dessert.

Apricot Dessert

Amazeballs also make a great dessert, served with ice cream


Cut apricots in half and remove pits. Place a bocconcini ball in the center of one of the halves of an apricot. Place the other apricot half on top to cover. Repeat process with all of the apricots.

If making as an appetizer, and if desired, add 1-2 teaspoons of diced jalapeño in the center of the apricot with the cheese.

In a bowl, thoroughly mix together the flour, cornstarch, and seltzer water.

If making for a dessert, add in the sugar and mix thoroughly.

Heat oil in a heavy-bottomed pot over high heat. Using tongs, carefully dip the stuffed apricots in batter and thoroughly coat. Place battered apricots in oil and fry for approximately 1-2 minutes, or until lightly golden brown.

Serve as an appetizer with spicy honey mustard, Dijon mustard, or a mild spicy sauce. Or serve for dessert with vanilla ice cream.

You can learn more about Chase from Chase ‘N Yur Face in our interview with him

Wynwood Kitchen_Wynwood Benedict

Wynwood Kitchen & Bar {2550 Northwest Second Avenue, Wynwood; 305.722.8959}, known for its hip, artsy vibe and flavorful, tapas-style menu, is finally giving locals what they’ve been asking for ever since the eatery opened almost five years ago: Sunday brunch.

The classic eatery has always been closed on Sunday … but not anymore. Starting this weekend, Wynwood Kitchen will be open on Sunday from 11:30am-4:30pm, serving a rotating menu of classic brunch dishes in addition to its regular menu. The new items were crafted by Venezuela-born Executive Chef Miguel Aguilar and inspired by traditional Latin breakfast staples.

Some highlights of the Wynwood brunch include the Wynwood Benedict (pictured above), featuring poached egg with crabmeat, chipotle hollandaise, and polenta; Perico, scrambled eggs served with queso fresco, black beans, and arepas; Cachapas, sweet yellow corn cakes smothered in queso mano, queso fresco, and crema; and Tostada (pictured below), a sunnyside-up egg with tomato purée, black beans, Cojita cheese, and crema.

Wynwood Kitchen_Tostada

And it’s not just the food menu that’s getting a Sunday brunch makeover. The restaurant has also introduced a number of delicious brunch-friendly libations, including Prosecco cocktails mixed with your choice of Hibiscus, Palomimosa, Applish, or Blue Pisco; Bloody Marys (such as the Tomatilla Sangríta with Jose Cuervo Special and a tomatillo blend); and red, white, and green sangrías served by the glass or pitcher.

By Sherri Balefsky | Miami Editor

The Continental- Exterior (credit Alex Markow)

Earlier this month, DiningOut had the privilege of eating at one of South Beach’s newest and most anticipated restaurant openings of the summer: The Continental {2360 Collins Avenue, Miami Beach; 305.604.2000}. Yes, that’s right—it’s the same Continental as the famed Philadelphia eatery and martini bar that launched the career of restaurateur extraordinaire Stephen Starr.

This is the fourth dining venture that the restaurant mogul has brought to South Florida (following in the successful footsteps of Steak 954 at the W Fort Lauderdale, Makoto at Bal Harbour Shops, and Verde at the Pérez Art Museum Miami). It’s a fitting time for this opening, as the original location is currently celebrating its 20th anniversary.

The Continental- Interior (credit Alex Markow)

Though inspired by its Philly roots, The Continental Miami (designed by Shawn Hausman Design) has a vibe of its own, a sort of tropical-retro décor featuring greenery and bamboo accents throughout. The aesthetic translates onto the front patio facing Collins Avenue with white wrought-iron chairs and bold red and blue cushions.

Cocktails are a driving force behind the success of the original Continental, and the Miami location is no different. Working at DiningOut has its perks, and we were able to try three of the restaurant’s signature cocktails: the Dominicana Old Fashioned, La Florida Daiquiri, and the Island Thyme Sangría (pictured below, left to right). All were beautifully presented and equally tasty in their own way.

Continental Miami

At the helm of the kitchen is Chef Matthew Oetting, who most recently was executive chef of Starr’s Caffe Storico in New York City. He worked closely with Erik Battes, Starr’s corporate chef, who has worked at New York’s Morimoto and Jean-Georges, to develop the menu. The result is an amalgamation of international flavors, from the Chinese specialties to the Puerto Rican Crispy Pork to the build-your-own sushi, where tuna, salmon, sushi rice, toasted nori, vegetables, and garnishes are presented in a bento box with instructions on how to be your own sushi master.

Philly cheesesteak eggroll

We started off with two amazing appetizers: the fantastically gooey, melt-in-your-mouth Cheesesteak Eggroll (above), another nod to the restaurant’s Philly roots, and the succulent Burrata with Heirloom Tomatoes and Berries salad (below).

Continental Miami

For our main course, we split two standout dishes: the peppercorn-crusted Steak au Poivre—a juicy slab of beef with just the right amount of kick—and the Sizzling Seafood Wor Bar, mixture of lobster, shrimp, scallops, and seasonal veggies in a light garlic-based sauce, which comes out of the kitchen steaming hot like fajitas.


With just enough room for dessert, we decided to try the most curious of the bunch: the Crackerjack Sundae, a mixture of popcorn ice cream, caramel popcorn, toasted peanuts, and caramel sauce. We were unsure about the popcorn ice cream, but in reality it tasted a lot more like vanilla, creating a decadent salty-sweet combination of flavors.

In all, it was a fun and flavorful evening with attentive and accommodating service. We’re looking forward to returning soon—especially once The Continental launches its forthcoming lunch and brunch menus.

By Sherri Balefsky | Miami Editor

Miami Spice is in full swing and we still cannot contain our excitement. While we encourage you to visit ilovemiamispice.com for a full list of participating restaurants, we know that the sheer number of choices can be a bit overwhelming. Below, we’ve put together a quick guide to narrow things down for you.


Sushi and Sashimi from Katsuya

In the mood for sushi?
Try: Katsuya {1701 Collins Avenue, Miami Beach; 305.455.2995}
Spice menu available for dinner Sunday-Thursday

This sushi staple from SBE Entertainment Group has locations around the world—from Hollywood to the Bahamas to Kuwait—and is known for its modern Japanese cuisine by Master Chef Katsuya Uechi. For Spice, we recommend going with the Crispy Rice with spicy tuna to start, followed by chef’s choice of sushi. The dessert is always an assorted chef’s selection, so the decision-making process is narrowed down even more for you.


Green Taglioni from Cipriani

In the mood for Italian?
Try: Cipriani {465 Brickell Avenue, Brickell; 786.329.4090}
Spice menu available for lunch and dinner Monday-Thursday

Lunchtime hunger pangs often show up unexpectedly. But even when you’re hard at work, it’s best not to ignore them. Take a much-needed lunch break and head over to Cipriani, located along the bay at the bottom of the Icon Brickell. Start off with the Baby Artichoke and Avocado Salad with shaved Parmesan, followed by the Baked Green Taglioni with Praga ham. Dessert is the delicious Vanilla Meringue Cake. You’ll return to work feeling full, refreshed, and satisfied.

a fish called avalon

Baked Escargot from A Fish Called Avalon

In the mood for seafood?
Try: A Fish Called Avalon {700 Ocean Drive, Miami Beach; 305.532.1727}
Spice menu available for dinner Sunday-Thursday

Located at the classic Art Deco Avalon Hotel just steps from the sand, this award-winning restaurant is a South Beach tradition. Executive Chef Kal Abdalla has created a seafood-dominated menu with tropical influences using local, seasonal ingredients and fresh-caught seafood delivered daily. Start off with the Baked Escargot with garlic butter, fresh herbs, and Pernod. Next, we recommend the Macadamia-Crusted Snapper, served with spinach risotto and raspberry Beaujolais beurre blanc. End on a sweet note with Chef Kal’s Signature Cheesecake with sugar glaze and blackberry purée.

Wolfgang's Steakhouse

Filet Mignon from Wolfgang’s Steakhouse

In the mood for steak?
Try: Wolfgang’s Steakhouse by Wolfgang Zwiener {315 South Biscayne Boulevard, Downtown; 305.487.7130}
Spice menu available for lunch Monday-Friday and dinner Sunday-Thursday

With successful steakhouse locations all over the world, it’s fair to say that Wolfgang Zwiener knows a thing or two about how to impress his guests. Impeccable service, an expansive wine list, and a vast selection of expertly prepared 28-day dry-aged steak (not to mention an unbeatable waterfront location) all combine to make Wolfgang’s Steakhouse a must-try dining experience. Our advice for Spice? Keep things simple. Start off with a classic Caesar Salad, which will whet your appetite for your Petit Filet Mignon; then finish with a slice of tangy Key Lime Pie.


Greek Salad from Milos

In the mood for Greek?
Try: Milos by Costas Spiliadis {730 First Street, Miami Beach; 305.604.6800}
Spice menu available for lunch and dinner daily

If you’re looking for a flavorful Mediterranean-inspired meal, look no further than Milos, a South of Fifth neighborhood gem. It’s one of the few restaurants in North America that lays claim to seafood flown in daily from the Aegean Sea. Hearty and healthy, it’s the perfect spot for a leisurely lunch or elegant dinner. For dinner, begin with the Greek Salad with vine-ripened tomatoes, extra virgin olive oil, and barrel-aged feta. Next, opt for the grilled Dorado Royale: Mediterranean Sea Bream, of course. Desserts are all served family-style and include the Karidopita (a Greek walnut cake) with homemade honey ice cream and what the restaurant calls “The Real Greek Yogurt”—something you don’t want to miss.

By Sherri Balefsky | Miami Editor