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Quattro Miami

Photo by Gary James

When you think of South Beach’s Lincoln Road, most likely you think crowds of tourists, bustling outdoor eateries, endless shopping opportunities, and street performers. But lo and behold, there exists a quiet, authentic Italian restaurant right in the middle of the action: Quattro Gastronomia Italiana {1014 Lincoln Road, Miami Beach; 305.531.4833}.

Since summer 2006, this KNR Restaurant Group restaurant has been wowing locals and visitors alike with its decadent Northern Italian cuisine, excellent wines, and inviting ambience.

Inside, the romantic space, which was designed by New York-based Studio A Design, feels worlds away from the busy pedestrian-only thoroughfare that it faces. Warm browns and deep pine greens are offset by the glimmering custom Murano glass chandeliers overhead. The focal point of the space is a Calacatta marble bar that’s surrounded by the sleek two-story wine cellar that showcases the hundreds of award-winning wines on offer. Even Quattro’s outdoor tables that line the sidewalk seem more intimate than their neighbors, as though they were plucked from a cozy Italian café and dropped straight into the South Florida sunshine.

Quattro Miami

The menu reflects this unassuming atmosphere: extensive, but not overwhelming. Overseen by Executive Chef Alex Portillo, this is Italian cuisine at its finest, with seasonal dishes that reflect the Piedmonte region of Italy, which is known for its fine cheeses, hearty local game dishes, and exotic white truffle mushrooms. In fact, the mushrooms are such an important ingredient that during truffle season (mid-October through December), the restaurant offers a special white truffle menu.

Quattro Melanzane

Parmigiana di Melanzane in Forma

We started with the Burrata, Pomodori, e Basilico, a gooey mozzarella and tomato dish; and the Parmigiana di Melanzane in Forma, a melt-in-your-mouth, baked eggplant covered in melted mozzarella and tomato sauce. Both appetizers were excellent, and we licked the plates clean. (What was leftover, we unabashedly sopped up with the oven-fresh bread that was brought to the table.)

Quattro Miami

Paccheri di Gragnano con Zucchine e Gamberi

Of course, we had to try the pastas, which are made in-house daily in an imported La Monferrina machine, a pasta-making device that is rarely found in the U.S. Both the Preparazione Casalinga dei Ravioli di Casa Savoia Tartufati (fontina and Taleggio cheese ravioli drizzled with white-truffle flavor) and Paccheri di Gragnano con Zucchine e Gamberi (paccheri di Gragnano with zucchini and shrimp) were exquisitely rich in flavor, and certainly filling enough to be a meal in and of themselves.

Though we made our primi piatti our main course, our waiter informed us that the seafood here is top-notch, and recommended that next time we try the Branzino Intero in Crosta di Sale Marino (Mediterranean sea bass baked in salt crust with sautéed vegetables). He also recommended the Scaloppine di Vitello al Limone (seared veal scallopini with lemon sauce, broccoli, and rosemary potatoes).

Quattro Miami

Scaloppine di Vitello al Limone

We couldn’t resist having a look at the dessert menu, and settled on the Bomboloni della Casa (made-to-order Italian doughnuts filled with vanilla custard, Nutella, and apricot jelly) and the Semifreddo al Gianduja (chocolate hazelnut semifreddo, torrone gelato, and caramelized bananas).

The verdict? The next time you find yourself strolling Lincoln Road, be sure to stop in at Quattro Gastronomia Italiana. You won’t be disappointed.

By Sherri Balefsky | Miami Editor

MM74 Tap Takeover

There’s always something brewing at Fontainebleau Miami Beach {4441 Collins Avenue, Miami Beach; 877.512.8002} and this month is no exception.

M.I.A. Brewing, the Doral-based brewery, taproom, and beer garden is currently partnering with the hotel’s signature restaurant, Michael Mina 74, for a one-of-a-kind “tap takeover.” From now through October, all eight of the MM74’s taps will be pouring an array of  the brewery’s handcrafted beers, ales, and stouts.

In celebration of this partnership, tomorrow, Wednesday, September 30, at 8:30pm, M.I.A.’s brew master Michael Demetrus will join Chef Thomas Griese for a special five-course beer-pairing dinner.

Here’s what you can expect:

First Course: Duo of Diver Sea Scallop “Chaud-Froid”
Scallop espuma, hibiscus gel, sweet corn royalé, and herbed sabayon
Paired with: Regresa a Mi
Berliner Weisse fermented with guava and hibiscus

Second Course: Maine Lobster Pasta
Hand-cut pappardelle, garden squash ribbons, and lemon verbena
Paired with: Fontainebru
Saison (dry farmhouse ale) fermented with lemon verbena

Third Course: Jerked Caribbean Quail and Foie Gras
Cannellini bean purée, macadamia nuts, and saffron-infused mango
Paired with: Rye Tortugas
Galaxy red rye malt-forward ale

Fourth Course: Coffee-Rubbed Prime Skirt Steak Churrasco
Passionfruit brown butter, coffee textures, and tarragon
Paired with: Czar Face
Russian Imperial stout

Fifth Course: Double Chocolate Raspberry Torte
Aerated Tahitian vanilla-bean ice cream, raspberry cells, and cocoa nibs
Paired with: Moo-Over Miami
Roast dark chocolate full-bodied stout with cocoa nibs and vanilla bean

The prix-fixe menu is priced at $85 per person, exclusive of tax and gratuity. Reservations are required and tickets can be purchase online here.

By Sherri Balefsky | Miami Editor

march of dimes signature chefs

Dozens of fundraising events take place in Miami throughout the year, but the upcoming Signature Chefs Auction benefiting the March of Dimes is one of our all-time favorites. Accompanied by a silent auction, chefs from some of the top local restaurants will serve up samplings of their favorite dishes. This will be followed by a sit-down dessert and live auction, where guests can bid on exclusive dining experiences, travel, and more.

Proceeds from the 2015 Signature Chefs Auction will allow March of Dimes to further its mission through research and community programs to improve the health of babies by preventing birth defects, premature birth and infant mortality. The 18th-annual Signature Chefs Auction presented by GOYA will take place on Thursday, October 29, from 6:30-9:30pm at the Westin Colonnade Coral Gables. 

We had the chance to catch up with participating Chef Diego Solano of Bulla Gastrobar {2500 Ponce de Leon Boulevard, Coral Gables; 305.441.0107} to discuss giving back to the local community and what he has in store for the upcoming event.


DiningOut: We last spoke in April. What has been going on at Bulla? Have there been any additions to the menu?
Chef Diego Solano:
Yes, we actually created several new lunch, brunch, and dinner items that we are very excited about! These include the Bikini and the Garbanzo Frito [brunch], the Arroz Negro con Pulpo and the Solomillo de Cerdo with beer sauce [lunch], and the Coca de Frutas [dessert].

You talked about plans for opening a new concept, Pisco y Nazca. How is the project coming along?
Pisco y Nazca will be opening late October at The Palms at Town and Country in Kendall. It will definitely set a new standard for Peruvian cuisine in South Florida. This concept will show the passion we have for hospitality and pioneering amazing cuisine.

Tell us about Bulla’s involvement with local charities.
We are always enthusiastic when it comes to helping our community through events that bring awareness to local and national charities. It goes back to our roots in hospitality, as it truly makes us feel great when we take care of others. Giving back to the community is both an honor and a privilege.

At the moment, we are participating in the No Kid Hungry campaign, where each diner at our restaurant donates a certain percentage to the cause for the month of September.

What about the March of Dimes specifically drew you to the Signature Chefs Auction?
Children are the future, so we saw a real value in helping the March of Dimes organization.

You have so many amazing dishes on your menu. How do you even begin to decide what you want to serve at an event like this?
When creating new dishes, we always strive to present food that really showcases our style of cuisine and that represents our brand.

What is the dish you plan on preparing for the upcoming event?
We will be serving Insalada de Pulpo with heirloom tomatoes, grilled octopus, and cucumber.

Will Bulla have any auction items up for bid?
Yes. We are auctioning off a four-course wine pairing where I will cook my own created dishes and Joel Mesa, our mixologist, will assist in choosing the wines.

By Sherri Balefsky | Miami Editor

Caviar at the office

You know the feeling: You’re hungry, you want good food, and you want it delivered—now! And, most likely, you’ve known the feeling of a food delivery gone awry: Did it take forever to arrive? Did they forget something? Was the pizza box turned upside down?

You can now kiss those delivery woes goodbye with Caviar, a fresh delivery service that gives customers access to dozens of local restaurants, where quick and reliable delivery isn’t just expected, it’s required.

Founded in San Francisco in 2012, Caviar has since taken off in major cities around the U.S. It was introduced to Miami in late 2014 by Dan Schuman, a former NYC restaurant owner who had long used the service for his own business. We had the chance to talk with this newly transplanted Miamian about the delivery service, what makes it unique, and how he plans to grow the brand in the future.

1. How did the idea for Caviar come about? Tell us about its mission.
Caviar was founded by a team of passionate foodies looking to have something great delivered for lunch. Tired of ordinary delivery options, they realized that none of the best restaurants offered delivery. After speaking with local restaurants, they learned that many didn’t offer delivery because it was expensive, complicated, and time-consuming. The team realized that creating a large delivery network could help each restaurant not only offer delivery, but also better market themselves to reach new customers and grow their sales.

Caviar’s mission is to make delivery easy for customers and businesses everywhere. We work with the best restaurants to offer quick and reliable local delivery service. In Miami, this means partnering with places such as Sparky’s Roadside BBQ, American Social, db Bistro Moderne, Hannya, Ironside Pizza, and PM Fish & Steak House, among others.

2. What sets Caviar apart from other delivery services?
High-quality partners set us apart. We work closely with each partner through every step of the process to ensure that customers have the best meal, every meal. We also photograph each dish for our site and apps, so customers can see every item on a restaurant’s menu—from the decadent grilled cheese sandwiches from Ms. Cheezious, to the tempting slices of pie from Fireman Derek’s—before placing their order.

A few other features that our customers love include:
Pre-Order: Customers can order for ASAP or a week in advance, which is great for planning dinner and events.
Shared Carts: Customers can share their carts, which is perfect for large groups and catering, where people may have dietary preferences or restrictions.
GPS: Customers can track their order via GPS on a map so they always know when to expect their meal.

3. Tell us about your background. You were once an attorney in NYC … How did you go from law into food?
I am originally from Wisconsin and have lived in several other cities. While in New York, I practiced law, then founded and developed a restaurant concept called 5oz. Factory. Needless to say, I was busy!

4. How does your experience with 5oz. Factory translate to your current position at Caviar?
5oz. Factory was actually an early adopter of Caviar and our primary revenue generator came from delivery. My experience using Caviar as both a customer and a business owner provided invaluable insight for my current role at Caviar Miami and has helped me to anticipate partner concerns, provide solutions to the challenges they face, and help them leverage Caviar to improve their operations, grow their sales, and reach more customers here in Miami.

5. How does your knowledge of Miami help you in your current role?
I moved down to Miami 10 months ago with two suitcases and a winter jacket—which it turns out, I will never need! I quickly became a student of the Miami dining scene. I’ve walked virtually every block of the city, maintain detailed restaurant notes, and have very close relationships with every restaurant that we partner with. I want all of our partners to know that I’m here for them 24/7.

6. Describe what a typical workday is like for you.
I have three main focus areas: restaurants, customers, and couriers. When it comes to restaurants, I’m focused on maintaining great relationships with the restaurants we have. I regularly check in on our partners and answer any questions that come up. I’m responsible for bringing on new partners, so I’m always on the lookout for local spots that might add value to our customer base here in Miami. I also work on hiring the best team of couriers we can find. I stay on top of customer feedback and often reach out to let them know we’re pleased to have their business in Miami and that we’ll continue to focus on delivering great meals to them across the city.

7. How do you think the dining scene in Miami has evolved over the years? Where do you see it heading?
I’m confident that Miami will continue its explosion of restaurants fueled by homegrown culinary talent, citywide growth, and new consumer technology. The proliferation of apps and the on-demand economy has made it easier than ever for customers to get what they want at the push of a button. Caviar eases the challenge for businesses by offering access to a network of couriers and enabling customers to order from the best restaurants in town without any hassle or limitations.

8. What are your plans for Caviar Miami in the future?
Our focus for the remainder of this year is to continue to add more great restaurants in Miami, bring our service to more customers across the city, and make our service more efficient than ever before.

9. Do you have a personal favorite restaurant in Miami?
After a long day of work, my go-to is usually sushi.

10. One guilty pleasure food you can’t live without?
Being from the Midwest, I remain a “meat and potatoes” guy at my core. I’m also sucker for any type of good burger! While I still favor a few Wisconsin burger spots that will forever be my favorites, I’m thrilled that Miami also boasts some gourmet burgers that are worth writing home about—including the Tuna Burger from PM Fish & Steak and the Salmon Burger from NOA Café.

By Sherri Balefsky | Miami Editor

Chef Danny Elmaleh

It’s finally here! SBE’s highly anticipated new hot spot Hyde Beach Kitchen + Cocktails {111 South Surf Road, Hallandale Beach; 954.699.0901} has officially opened its doors. Set on the sand in this up-and-coming neighborhood just north of Miami, Hyde Beach Kitchen + Cocktails encompasses 10,000 square feet over three levels, including three full-service bars, private dining spaces and meeting rooms, a boutique retail store, a members-only rooftop area, and more. Its three distinct dining areas will be overseen by Chef Danny Elmaleh, the culinary mastermind behind many of SBE’s renowned restaurants, including the award-winning Cleo. Here, we talk with the experienced chef about his latest culinary venture.

1. Tell us a bit about your background. What made you decide you wanted to be a chef?
I’m originally from Israel. I moved to Japan when I was 9 and lived there for more than 20 years. Both my father and the original Iron Chef in Japan inspired my decision to go to the Culinary Institute of America (CIA) in New York.

2. How did you end up working with SBE? What drew you to the brand?
I joined SBE to help with the Katsuya brand seven years ago, and my role within the company has grown over the years. At the time, the innovative brand was reinventing the hospitality scene and that really drew me toward working with them.

3. What about Hyde Beach Kitchen + Cocktails made you want to be involved?
The fact that it is a ground-up property right on the beach; it’s a rare opportunity to work on a project in such a great location.

4. Tell us about the overall menu concept.
The concept is new American, featuring great seafood classics that one can expect at such a location as well as exciting small plates and twists on traditional dishes that will leave guests yearning for more.

5. How do the menus differ from floor to floor?
The first floor serves a great breakfast from our Skinny Phat menu from 7-11am, offering healthy options as well as decadent over-the-top menu items. From 11am-6pm, we have our beach shack offering for guests who are looking to have a meal on the beach or at the bar. These are great options for families and groups.

The second floor is definitely the culinary highlight of the property, offering the full experience. Here, we offer great raw bar and crudo options as well as fresh pastas and pizzas and an incredible view. All of our seafood and meats are grilled over charcoal in our Josper ovens. There are also lots of exciting small plates options.

The third floor is our exclusive members floor with a small menu to enjoy by the pool and bar.

6. What are your personal favorite items on the menu?
The Pumpkin Butter Rolls! They are brioche rolls baked with butter, brushed with butter, and served with a side of butter. Nothing goes better with seafood than butter, so these are a great pairing for our seafood platter, and the perfect way to start the meal. The twist offered by the pumpkin and spice makes them one-of-a-kind.

7. What do you hope will surprise visitors when they dine here?
I hope people can experience new flavors they haven’t ever had before.

8. Do you have a favorite cooking show on TV?
I love watching Japanese cooking programs.

9. What local chefs or celebrity chefs do you admire?
Michael Pirolo of Macchialina; he always has great food.

10. Do you have a favorite food or food guilty pleasure?
In-N-Out Burger!

By Sherri Balefsky | Miami Editor


When it comes to Chinese food in Miami, it really doesn’t get much better than Hakkasan {4441 Collins Avenue, Miami Beach; 877.326.7412}, the AAA Four Diamond restaurant that’s often cited as one of the top 50 restaurants in the entire world.

Just one of several signature restaurants at the trendy Fontainebleau hotel, Hakkasan stays relevant and popular with its cool, low-lit vibe and its mix of authentic Cantonese cuisine and traditional dim sum, offered every evening and for lunch during the weekends. And, starting next week, Hakkasan will present a special menu in honor of Golden Week, a seven-day holiday in China during the first week of October where all Chinese workers are given paid time off; consequently, it’s a popular time for the Chinese to travel around the world, visit family, and experience luxury offerings.

Although it’s only a seven-day holiday in China, Hakkasan will be celebrating Golden Week for almost a month—September 21 through October 18—when the restaurant will offer a traditional upscale Chinese feast priced at $138 per person.

Hakkasan dumpling

The meal starts off with Crispy Eggplant with dried fish floss and the Supreme Dim Sum Platter, which includes a lychee and lobster dumpling, abalone shumai with caviar, Alaskan King crab dumpling, and the Dover sole dumpling with black truffle.

Hakkasan dumpling 2

For the main course, specialty items include the Steamed Red Snapper in royal supreme sauce with golden enoki; Braised Boston Lobster in superior stock; Wok-Fried Rib-Eye Beef with lotus root and black pepper; Stir-Fry Asparagus with morel, ginkgo nut, and lotus seed; and Fried Rice with Diced Abalone.

Golden Week_Gold Macarons

The feast includes a specialty Colden Iced Tea cocktail; and for an indulgent dessert, each guest receives a bag of golden macarons. Perhaps all that glitters is gold.

By Sherri Balefsky | Miami Editor

miami beach edition

We just LOVE the Miami Beach EDITION {2901 Collins Avenue, Miami Beach; 786.257.4500}. On any given day of the week, this five-star beachfront hotel (a project by none other than famed hotelier Ian Schrager) is bustling with beautiful people lounging by the pool or sipping cocktails at the secluded outdoor Tropicale bar. But we must say that one of the main draws to this swanky hotel is its restaurants, Market at EDITION and Matador Room, both under the watchful eye of chef extraordinaire Jean-Georges Vongerichten.

Market at Edition

Market at EDITION, the more casual of the two (with equally impressive and quality fare), is a take on a gourmet marketplace, where you can just as easily order something grab-and-go as you can sit down for a leisurely three-course meal. The chic open space is essentially a series of food stations, which includes a raw bar, a charcuterie station, a sushi bar, and a gourmet pastry station featuring freshly baked cakes of all flavors.

market at edition

Be sure to start off with a cheese and charcuterie spread, where you can mix and match selections of specialty cheeses such as Burrata and Manchego, meats such as Spicy Coppa and Chorizo, and fish like Pickled Herring and Smoked Sturgeon.


Other menu highlights include the Hamachi Crudo with crushed olives, lemon, and dill; the flavorful Mushroom Garlic-Parsley Oil Organic Farm Egg Pizza; the Florida Snapper with bok choy and ginger dressing; and the fan-favorite Cheeseburger with Russian dressing and yuzu pickles.

market at edition

And the best news: Every Monday, guests enjoy 20=percent off dinner tabs from 6-11pm—a Miami Beach steal that pretty much can’t be beat.

Oh, and don’t miss out on Market’s Miami Spice menu, which is available for lunch and dinner daily through the end of September.

By Sherri Balefsky | Miami Editor

midtown oyster bar

On Wednesday, September 30, Midtown Oyster Bar {3301 Northeast First Avenue, Suite 103-1, Midtown; 786.220.2070} is partnering up with Wynwood Brewing Company for a special one-night-only grand tasting event.

Together, MOB’s Chef Ralph Cohen and Wynwood Brewing’s “Missionary of Beer” David Rodriguez have created a mouthwatering nine-course tasting menu highlighting the best flavors of both New England and Miami, each paired with an equally tempting on-tap craft beer.

Guests can expect classic MOB dishes such as oysters (naturally) and the Smoked Scottish Salmon on toasted brioche with dill cream cheese, plus a handful of modified versions of current dishes—the Meatball and Goat Cheese Sliders and the Grilled Gulf Oyster Kilpatrick, for example—to enhance and complement the beer flavors.

In addition to classic Wynwood Brewing beers such as La Rubia Blonde and Magic City Pale Ale, guests will be able to sample seasonal specials such as Rickenbacker Pilsner (paired with Shrimp Spring Rolls with mango chutney) and Father Francisco Belgian Golden Strong (paired with Chicken Teriyaki Skewers) along with some specialties such as Stiglitz and Scotchy Doesn’t Know Scotch Ale.

The event will take place at Midtown Oyster Bar from 7-9pm. Cost is $75 per person, all-inclusive. To purchase tickets, click here.

By Sherri Balefsky | Miami Editor

Chef Ryan Martin 180 Degrees

Chef Ryan Martin

You may remember the DRB as the Democratic Republic of Beer, which opened in Downtown Miami in late November 2012. But in September 2014, the adventurous Chef Ryan Martin took over the space, which was reinvented, revamped, and re-seasoned into the inimitable gastropub: 180° at the DRB {501 Northeast First Avenue, Downtown; 305.809.7564}. The new concept not only had a focus on craft beers but on an array of delightfully delicious—albeit unexpected—menu items.

The cool, laid-back atmosphere of 180° welcomes an unfussy yet sophisticated crowd, and its beer list is second to none (there are over 150 on offer!); but the standout here is most definitely the food, which is a labor of love for Chef Martin. The Massachusetts native was classically trained in French cuisine in New York City and has worked under acclaimed chefs such as Todd Erikson of Haven Lounge and Chef Sonny Oh of Nobu and Juvia. He also spent some time as executive chef at the Clevelander in Miami Beach before heading downtown to open 180°.

180 Degrees 1

“Global ingredients done my way is the basis of my cuisine,” says Chef Martin. “The idea behind 180° is that customers will be presented dishes with ingredients from different cultures and regions of the world that use different cooking methods. The goal is to have customers leave with a 180-degree (different) understanding of food, and hopefully learn something new along the way.”

Chef Martin isn’t afraid to experiment with ingredients, flavors, and techniques, using tools such as blow torches, dehydrators, and liquid nitrogen, the result of which is an intriguing cornucopia of dishes—what he calls, “gastronomy redefined.”

The menu is seemingly pub food at its core, yet it combines Chef Martin’s culinary background with a dash of Latin inspiration (after all, we are in Miami), and some Asian influence sprinkled in for good measure (which can be enjoyed with or without chopsticks).

50:50 burger 180 degrees

50/50 Sliders

The burgers are especially popular, specifically the 50/50, a blend of chorizo and prime beef topped with queso frito, maduro, fried egg, and spicy citrus aïoli.

Maduro y Queso Frito 180 degrees

Maduro y Queso Frito

Other standout dishes include: the Snow Crab Egg Rolls, which are sliced into quarters to expose the creamy mixture of crab, cream cheese, green onion, and yuzu ponzu; the Tomato Mozzarella Salad, a mixture of heirloom tomatoes, cucumber, and avocado with a sesame balsamic vinaigrette; the Salmon Gyration, a sushi-like presentation (with potato bread instead of seaweed), swirled with smoked salmon, Swiss cheese, cream cheese, frizzled onion, green onion, poppy and sesame seeds, ikura (salmon caviar), and spicy lime aïoli; and, our personal favorite of the evening, the Maduro y Queso Frito, sweet plantains served with queso frito and candied bacon—divine.

salmon gyro 180 degrees

Salmon Gyration

Dessert here is an experience in itself. Chef Martin has a thing for liquid nitrogen, and uses it to craft his own homemade ice cream on-site, changing up flavors on a regular basis. We were treated to the Deep Fried Twix, bacon-chocolate ice cream drizzled with bacon-caramel sauce and crushed frozen Twix served alongside a tempura deep-fried Twix bar, and the Fried Bread Pudding, Peach Schnapps, and vanilla-flavored nitrogen ice cream drizzled with caramel sauce.

ryan martin 180 degrees liquid nitrogen

180° recently celebrated its one-year anniversary, a feat for any restaurant in Miami, especially one located in this less-foot-trafficked area of downtown (don’t let the facade fool you). It’s especially lively during weekday happy hour and during its live music performances.

By Sherri Balefsky | Miami Editor
Food photos courtesy of Tony Espinoza

As September continues to sizzle thanks to Miami Spice, which is in full swing through the end of the month (click here for some of our top picks), there are a number of other events this month worthy of your attention. Here’s some more events and activities to look forward to.

1. “Snail Social” Happy Hour Series Kickoff
When: Tuesday, September 8, 6-8pm
Where: Vagabond Restaurant & Bar {7301 Biscayne Boulevard, Miami; 786.409.5635}
What: Join local nonprofit Slow Food Miami, along with Miami chefs, producers, and food supporters, as it kicks off this season’s “Snail Social” happy hour series. Guests will enjoy special happy hour prices on signature bites and cocktails, while they discuss the latest in local food culture with those leading the charge. Admission is free and open to the public. The series continues on the second Tuesday of every month through June 2016.

Chef Cindy Hutson

Chef Cindy Hutson

2. Interactive Cooking Class with Chef Cindy Hutson
When: Saturday, September 12, 11:30am-2:30pm
Where: Ortanique on the Mile {278 Miracle Mile, Coral Gables; 305.446.7710}
What: Join Ortanique on the Mile’s celebrated Chef Cindy Hutson as she teaches how to cook some of her all-time favorite dishes. In this hands-on experience, limited to just 24 people, participants will be teamed up in groups of eight, with a chef at each table to guide them through their lesson. Everyone will take home a gift along with a recipe booklet of what they prepared that day. This month’s recipes include: Baby Gulf Shrimp Salad, New Zealand Lamb Korma, and Putting on the Ritz Pie. Cost is $108 per person; space is limited, so reserve today!

d'tako mexican independence day

3. Mexican Independence Day Celebration at D’Tako Market
Thursday, September 15
Where: D’Tako Market {17100 Collins Avenue, Sunny Isles; 305.974.0445}
Join Sunny Isles’ favorite taco restaurant for food and fun while celebrating Mexican Independence Day. (The official holiday takes place on September 16, celebrating 205 years of the country’s independence.) Enjoy all of your favorite Mexican dishes, live music, and delicious margaritas. Plus, guests can enjoy traditional Pozole with a complimentary shot of Tequila Revolucion.

somm slam uvaggio

4. Sommelier Slam II: Heath Porter vs. Daniel Toral
Thursday, September 24, 7pm
Where: Uvaggio Wine Bar & Restaurant {70 Miracle Mile, Coral Gables; 305.448.2400}
What: After the success of its inaugural “Somm Slam,” Uvaggio Wine Bar will host its second with 50 Eggs restaurant group, as Uvaggio’s very own head “Wine-O,” Heath Porter, goes pour-to-pour against Egg 50 wine director, Daniel Toral. The night will kick off with a charcuterie and bubbles reception, followed by a sampling of three different dishes, each accompanied by one wine pairing each from Porter and Toral. A dessert finale will follow, where the winner will be announced. Cost is $100 per person; purchase your tickets here.

Elwoods Miami

Elwoods Miami

5. Comedy and Trivia Nights at Elwoods
When: Every Tuesday
Where: Elwoods Gastropub {188 Northeast Third Avenue, Downtown Miami; 305.358.5222}
What: There’s always something brewing on Tuesday nights at Elwoods, Downtown Miami locals’ favorite neighborhood pub. On the first and third Tuesday of every month, get ready for some laughs as a lineup of local comedians do their best stand-up. Comedy night is sponsored by Samuel Adams, which means you can enjoy two seasonal beers for $8 all day long. On the second and fourth Tuesday of every month, come by at 8pm ready to test your useless knowledge with a fun, yet competitive, trivia competition. Bring your friends for the chance to win prizes and beer. And the best part: both comedy and trivia nights are free.

By Sherri Balefsky | Miami Editor