Tuesday, April 23, 2024
Search

Write for Us | Advertise with Us | Contact Us

MENU
mobile-logo
Home / 2015 (Page 15)

11:01 am
Restaurant Features
0

Over the past two years, Top  Wines Import–a U.S.-based importer of fine wines from around the world–has experienced tremendous growth, thanks in part to their flagship Italian wines. These wines are produced everywhere from the Alps to Sicily, and exhibit some of the world’s finest vintages. Their recent success has allowed them to present customers with excellent quality and selection. Luckily, winter is the perfect time to continue sipping. Enjoy some of Top Wines’ exciting new selections with your favorite seasonal fare.

Pinot Grigio Santa Elvira

Santa Elvira Pinot Grigio
One of the most renowned Italian wines the world over, Pinot Grigio is an excellent choice for pairing with food—especially a creamy handcrafted pasta. Born in the Lombardy region, this wine offers a delicate bouquet of acacia flowers, hawthorn, and fruit with a dry and pleasant impression on the palate.

desmonta-nero-darcole-img

Desmonta Nero D’Arcole
This mysterious red wine hails from Verona, the Italian city of love. It is comprised of a blend of Merlot, Cabernet Sauvignon, and Segreto dell’Enologo (Italian for winemaker’s secret). The resulting blend is deep red with a fresh, fruity nose and notes of cocoa and cherry. The full-bodied taste is soft, persistent, and slightly tannic—just like true love.

desmonta-rinero

Desmonta Rinero
This bold red is a blend of predominantly Merlot grapes, balanced by 20-percent Cabernet Sauvignon. A bright ruby red, this wine bursts with flavors of blueberry and spice, and satisfies with a rich, bold texture.

ladyginevra

Giorgi Lady Ginerva
Lauded as a “lady of wines,” Giorgi Lady Ginerva presents herself with a straw color and fruity aromas from Riesling Renano and Chardonnay grapes. Along with Sauvignon Blanc aromas, the bouquet is elegant and ample. The balance of acid and sapidity results in a harmonious white wine—a lovely match for seafood and pasta.

To learn more about Top Wines Import and where you can find these wines in your area, visit topwinesimport.com.

POST TAGS:

10:50 am
Restaurant Features
0
Chef Diego Oka

Chef Diego Oka

By Maya Silver | Editor 

If you were offered an executive chef position at age 21, would you take it? Diego Oka did, and it’s been a wild decade since.

It all began with Oka’s first real job after graduating from culinary school. To get his foot in the door at Ichiban, a traditional Japanese restaurant in Lima, Peru, he had to put in his time as a dishwasher before a position in the kitchen opened up. When he finally made it behind Ichiban’s line, he began what he describes as the best experience of his life—an intense journey of learning wherein he connected with the cuisine of his Japanese heritage.

After Oka left Ichiban to study Japanese, famed Peruvian Chef Gastón Acurio offered Oka a weekend gig making maki and sushi at one of his Lima-based restaurants. Soon after, Acurio—whom Oka considers his idol—extended another offer to the 21-year-old: the executive chef position at his small restaurant, Sogo Room. Setting insecurities aside, Oka accepted, but after six months, realized he wanted to be in a position of learning, rather than leading. “I was too young. I wanted to continue learning and growing,” Oka says.

But Acurio wasn’t ready to let the young talent go, so he lassoed him into a new project in his docket: La Mar. In 2005, the first La Mar opened in Lima. In spite of Acurio’s cajoling, Oka refused the head chef position once more in favor of mentorship. But after three short months, the head chef quit right in the middle of dinner service, and Oka jumped head-first into the role. Since then, Oka’s been involved with the opening of La Mar locations in Mexico City, Columbia, San Francisco, and now, Miami.

La Mar's majestic terrace

La Mar’s majestic terrace

While all La Mar restaurants have the same heart, each panders to its unique location. Tucked within the Mandarin Oriental, La Mar Miami’s {500 Brickell Key Drive, Miami} interior melds the wood and rock elements of the local beach with the tranquil turquoises of Peru’s cebicherías. La Mar Miami’s menu—which Acurio and Oka designed together—is traditional Peruvian at its core, though sourcing the many chiles and nearly 3,000 types of potatoes available fresh in Lima is an impossibility. “Fresh chiles from Mexico are better than frozen chiles from Peru,” Oka says.

Still, he’s always looking for new ingredients to fill his 60-percent traditional, 40-percent experimental menu.

La Mar Chocolate Mousse HR

First-timers at La Mar might be a bit overwhelmed by the vast menu with so many unexplored dishes boasting Andean, African, Japanese, and many other influences. No matter which culinary course of action you chart, be sure to try one of the many ceviches, Peru’s national dish. Oka recommends the Ceviche Mario with shrimp, fish, octopus, mussels, and fried calamari on top. Two temperatures and two textures make for a rich tasting experience. Oka also encourages sharing. “The menu is family-style so that you can try different plates and flavors.”

La Mar Jalea Frita

There’s one Peruvian dish that you may only catch—if you’re lucky— on special occasions at La Mar: guinea pig. “People are intrigued by the flavors,” Oka says. “I know that, in America, guinea pig is a pet, but we don’t buy it at PetSmart!”

When Oka served guinea pig for a Peruvian Independence Day event at La Mar San Francisco, he marinated it with garlic, cumin, oregano, and dark beer. Then he dried it, and deep-fried it. We’ll toast to that with a Pisco Sour—one of La Mar’s varieties with ginger beer, to boot.

Whether you settle into the ceviche bar, the anticucho bar, the alfresco terrace on the water, or the contemporary dining room, you’ll be welcomed into Acurio’s and Oka’s rich and singular world where African anticuchos (kebabs) coexist with made-to-order ceviches, Chinese fried rice, and nigiri. It’s a fun world, and we assure you it’s worth a visit.

POST TAGS:

10:45 am
Restaurant Features
0

Logo Seaspice

By Erin Lavan | Associate Publisher 

Having just celebrated their one-year anniversary, Seasalt and Pepper—our cover story from the winter issue–has officially changed its name to Seaspice, while simultaneously launching Modern Garden, the venue’s new culinary outpost.

The name change is a result of another restaurant with the trademarked name, but with U.S. and international expansion plans in the works, Owner Carlos Miranda says, “The name Seaspice reflects our new menu that draws from flavors and spices from around the globe.”

A new menu indeed–new dishes with Mediterranean and global influences conceived of by an exquisite culinary team helmed by Executive Chef Angel Lèon; Sous Chefs Benjamin Goldman and Simon Stajonovic; Executive Pastry Chef Jill Montinola, and Pastry Chef Allen Abad.

The new menu journey begins with appetizers, soups, pizzettas, caviar, a raw bar, and salads. Next up, are Wood-Fired Casseroles, a stunning entrée list, and pastas and risottos. Some of our favorite dishes on this new menu include:

  • Roasted Vidalia Onion with shrimp, Cognac, and gratinee
  • Escargot Toast with oyster mushroom fricassee and country toast
  • Beet Coconut Soup
  • Chicken Tagine with Mediterranean couscous and tomato confit
  • Jumbo Prawns with Madras curry, coconut, lemongrass, and kaffir leaves
  • Australian Rack of Lamb with a pistachio crust and pomegranate molasses
  • Fettuccini with Alaskan king crab, preserved lemon, fresh herbs, and grated Parmesan
Modern Garden's gorgeous space

Modern Garden’s gorgeous space

And the exciting new concept, Modern Garden will start taking reservations February 1st, as they are booked with private celebrations until then.

Seaspice {422 NW North River Drive, Miami; 305.440.4200; [email protected]} is open Tuesday through Thursday, noon to 10:30pm and until midnight on Fridays and Saturdays; and on Sundays from noon to 10pm. 

POST TAGS:

8:53 am
Recipes Restaurant Features
0

003 copy

In the Winter 2015 issue, we printed a recipe for Pumpkin Ravioli from Fontana at the Biltmore. Here, we’re providing Fontana’s Bolognese sauce recipe to pair with the pasta. Chef Galazzi adds someone wonderful sauce-making advice as well in the recipe instructions!

Bolognese Sauce from Chef de Cuisine Giuseppe Galazzi of Fontana
serves six

Ingredients

extra virgin olive oil, for the pan
1 large onion, cut into 1/4-inch dice
2 large carrots, cut into 1/4-inch dice
3 ribs celery, cut into 1/4-inch dice
4 cloves garlic
kosher salt
3 pounds ground beef (chuck, brisket, round, or a combination)
4 Italian sausages, skins removed
1-2 lbs pork jaws, chopped in 1/4-inch dice
2 c tomato paste
3 c hearty red wine
1 lb can of Italian peeled tomatoes
3 bay leaves
1 bunch thyme, tied in a bundle
pasta for serving
1/2 c grated Parmigiano-Reggiano
high quality extra-virgin olive oil, for finishing

Method

Coat a large pan over medium heat with oil. Add onion, carrots, celery, and garlic, and season generously with salt. Turn up the heat to medium-high and cook until all the water from the veggies has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.

Add the ground beef, the sausage, and the pork jaws, and season again generously with salt. Brown the meat. Don’t rush this step! Cook for another 15 to 20 minutes.

Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes. Roughly squeeze the canned tomatoes over the sink to get rid of excess liquid, and add them to the pan.

Add water to the pan until it rises about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally.

As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don’t be shy about adding water during the cooking process, you can always cook it out. Making Bolognese is a game of reducing the sauce and adding more water as big rich flavors develop. If you try to add all the water in the beginning, you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and taste frequently. Season again with salt, if needed. Simmer for 2-2-1/2 hours.

During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should always be well salted–salty as the ocean! Taste it! If your pasta water is under seasoned, it doesn’t matter how good your sauce is, your complete dish will always taste under-seasoned. When the water is at a rolling boil, add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.

While the pasta is cooking, remove 1/2 of the ragu from the pot and reserve.

Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or a big pasta bowl. Top with remaining Parmigiano. Serve immediately.

POST TAGS:

8:53 am
Recipes Restaurant Features
0

003 copy

This makes a fantastic winter meal, especially when paired with Fontana‘s Bolognese recipe.

Pumpkin Ravioli from Chef de Cuisine Giuseppi Galazzi of Fontana at the Biltmore Hotel
serves four

Ingredients

Ravioli pasta:
3-1/2 c unbleached all-purpose flour ƒ
4 extra-large eggs

Ravioli filling:
1 lb oven-roasted pumpkin (seeded and peeled) ƒ
1 egg
2 Tbsp heavy cream
4 Tbsp grated Parmigiano-Reggiano
1/4 tsp nutmeg
1 Tbsp salt
pinch black pepper
4 Tbsp grated Parmigiano-Reggiano, to serve ƒ
butter and sage, for garnish (optional)

Method

For the pasta: Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour. Add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.

Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any leftover dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature.

For the filling: In a mixing bowl, combine cooked pumpkin, egg, heavy cream, and 4 tablespoons Parmigiano-Reggiano. Season with the nutmeg, salt, and black pepper.

To assemble: Cut prepared pasta dough into 4 pieces. Roll out each piece to form a thin layer (about 1/8 inch) of dough. As you roll, keep the other sheets covered in plastic wrap or a moist kitchen linen to prevent drying out. Place tablespoonfuls of filling onto each sheet of dough, 1/2 inch from the edge and 1-inch apart from each other.

Place another piece of rolled-out dough on top of the piece with the filling on it. Pinch the dough around the filling to form the ravioli. Use a cookie cutter or a knife to cut out the ravioli. Pinch the edges of each ravioli with the tines of a fork. Set aside each ravioli on a baking sheet lightly dusted with flour. Do not stack the ravioli, because they will stick together. Repeat with the remaining two sheets of pasta.

To cook: Add raviolis to boiling water. When the ravioli float after about 2 to 3 minutes, fish them out with a slotted spoon and place in a colander.

To serve: Serve each portion of pasta with Bolognese sauce, or top with butter, sage, and 1 tablespoon of grated Parmigiano-Reggiano over each serving.

POST TAGS:

8:51 am
Restaurant Features
0

Marlon Rambaran_Scarpetta copy

With the new year will come new trending ingredients, cooking philosophies, and dishes. Here’s what local chefs think 2015 will hold.

Chef de Cuisine Marlon Rambaran of Scarpetta at The Fontainebleau
For starters, I think dining will continue to evolve with technology. I think both restaurants and diners will continue to become more tech-savvy, whether it be tablet ordering, pre-ordering meals using mobile devices, etc. I also think there will be a continued focus on organic and natural ingredients, as diners are educated and health- focused. We will see more chef-driven, fun, casual concepts with a focus on local, seasonal cuisine accessible to all.

Chef Diego Solano of Bulla Gastrobar
I think the concept of Spanish tapas will be a big dining trend in 2015, especially since Bulla will be opening two or three more restaurants next year. One popular ingredient in Spanish tapas is eggs, and I think that will be one of the trending ingredients. I prefer to use organic quail eggs—fried, boiled, or poached. They are quite difficult to work with but they are very popular on tapas.

Hosteria Romana

Chef/Owner Marco Efrati of Hosteria Romana
In 2015, we will focus on bringing people the best meat on the market. We started dry-aging black Angus beef in-house in 2014—an expensive, time- consuming process, but one that yields a truly indulgent result. Dry-aging can take anywhere from 15 to 28 days, and typically up to a third or more of the meat’s weight is lost as moisture leaves the product. This concentrates the flavors of the meat. We sear each cut to order, and the result is the most tender, flavorful beef you can imagine.

_DSC0276 copy

Chef Joao “Juca” Oliveira of Tutto Pizza
Miami has become a true cosmopolitan city, and with that comes a more sophisticated palate. Yet sophistication doesn’t translate into complication. As a chef, I am going “back to basics” and see this being a trend in 2015. I’m choosing locally-grown produce and organic ingredients whenever I have the chance, and I’m keeping it simple, leaving the fuss out of the kitchen and letting the freshness and quality of my ingredients do the talking.

POST TAGS:

8:48 am
Restaurant Features
0

Miami is ringing in a slew of recently opened restaurants with the new year. Here’s a look at the latest and greatest.

Midtown Oyster Bar {3301 Northeast First Avenue, Suite 103-1, Miami; 786.220.2070}
From the creators of Salumeria 104 comes Midtown Oyster Bar, a seafood-centered restaurant located inside the Shops at Midtown. You’ll find a daily selection of oysters plus many other New England favorites that have a hint of Italian, like Scampi Crudi, Lobster Rolls, and other seasonally-inspired items. The restaurant is cozy yet elegant, with nautical accents and colors, comfortable seating, a dimly lit bar, raw offerings at the oyster bar, and an inviting outdoor patio.

Tamarina {600 Brickell Avenue, Miami; 305.579.1888}
Tamarina is a new concept by famed restaurateur Arjun Waney—who co- founded zuma, Coya, La Petite Maison, and The Arts Club in London—and husband-and-wife team Yona and Tunu Puri. Enjoy authentic, seasonal Italian coastal cuisine in the restaurant’s pristine dining room, and don’t miss the chance to order from the oyster bar, the restaurant’s crown jewel. Also of note is Tamarina’s alfresco, candlelit terrace with its own Champagne bar.

siena

Siena Tavern {404 Washington Avenue, Miami Beach; 305.534.5577}
What began as a trip to his native Italy has now transpired into a tantalizing culinary venture by Fabio Viviani, a “Top Chef” Season Five fan favorite. Opened in November in Miami’s quiet SoFi neighborhood, Siena Tavern has found the perfect balance between an upscale eatery and an upbeat tavern, with a lush dining room and outdoor terrace, open kitchen, and a fully-stocked bar with a cocktail menu curated by bartenders Elad Zavi and Gabriel Orta of the acclaimed Broken Shaker in South Beach. The menu includes locally-sourced produce and seafood, as well as Siena Tavern’s signature dishes, like Wagyu Beef Meatball and housemade Gnocchi with Truffle Cream and Crispy Pancetta. It’s as if Siena met South Beach, and it doesn’t get much better than that.

American Social {690 Southwest First Court, Miami; 786.801.2466}
Whether you arrive by foot or by sea, American Social is the place to be when you’re looking for a good time with friends. Just ask anyone in Fort Lauderdale, where the original haunt has a cult following. It was the first restaurant in South Florida to implement a table tap system, which puts pouring power in the hands of its customers. With a hefty selection of 52 craft beers and counting, it’s definitely a place for beer connoisseurs. Whether you come to watch a game on one of their 20 high-definition TVs, or simply for the live music and DJs on any given night, you’re guaranteed a good time.

IKRA Restaurant & Lounge {16850 Collins Avenue #106, Sunny Isles Beach; 305.974.0081}
As the largest restaurant in Sunny Isles, IKRA offers six distinct dining areas in which to indulge in extravagant seafood dishes, all prepared under the direction of Patrick Kirchner, who has worked at five-star restaurants across the globe. But besides the food and the live nightly entertainment, IKRA is notable for one thing that no other restaurant in Miami can offer: babysitters on staff, who will watch the little ones in a separate play room. Parents, you’ve found your nirvana.

Lokum Mediterranean Bar and Grill {1629 Alton Road, Miami Beach; 786.768.2423}
Located at the corner of Alton and Lincoln Road; Lokum Mediterranean Bar and Grill serves authentic Mediterranean cuisine at one of South Beach’s most bustling intersections. With options to dine in, take out, or place an order for delivery, Lokum offers affordable and quick cuisine for under $15, whether you’re into healthy appetizers like Baba Ghanoush and freshly-made tzatziki, or you just want a classic Falafel.

Moye {829 Southwest First Avenue, Miami; 305.372.5168}
Moye, Brickell’s latest Italian import, embraces the spirit of its parent restaurant—the much revered Sardinia Enoteca in Sunset Harbour—adding its own touch to classic regional Italian cuisine. With three locations in Milan and Florence, the restaurant is inspired by the cuisine of Puglia, known as the birthplace of Burrata, and for its great wines and olive oils. Fresh mozzarella and breads are made in-house daily in Moye’s open kitchen, and the restaurant features a rotating seasonal menu guests can enjoy inside the restaurant’s intimate 70-seat dining room or in its airy patio.

Campania {4029 North Miami Avenue}
In addition to newcomer Moye, the team behind Sardinia Enoteca is bringing more regional Italian cuisine onto mainland Miami. Campania, located in the former Egg & Dart space in the Design District, focuses on the sun-kissed cuisine of Napoli and the Amalfi Coast. Expect made-to-order pizzas created in its custom- made pizza oven, along with a retail marketplace where you can purchase fresh mozzarella and other authentic Italian products.

Cibo {100 South Pointe Drive at Continuum, South Beach; 305.442.4925}
After seeing much success with a location on Miracle Mile in Coral Gables, Cibo Wine Bar will be opening this December in the up-and-coming South of Fifth area in South Beach. The brand is most notable for its extensive wine selection, impeccable service, and rustic Italian cuisine. This South Beach location is a special one, as it offers the only rooftop venue in the entire neighborhood.

Babylon Turkish Restaurant {560 Washington Avenue, Miami Beach; 786.216.7230}
Babylon brings traditional, fine-dining Turkish cuisine to vibrant South Beach. Experience relaxed, comfortable elegance, along with sultry belly dancers and world music entertainment, every night. Whether indoors under an elaborate mosaic chandelier or upon the restaurant’s lush, tree-lined patio, a meal here makes you feel as though you’ve actually stepped into the storied Gardens of Babylon. Order from a menu of classic Turkish mezes, lamb plates, seafood dishes, kabobs, moussaka, and more. Finish with a scratch-made dessert. Come to Babylon, and savor the deliciously revived flavors of an ancient empire.

Cleo {17756 Collins Avenue, Miami Beach; 305.534.2536}
Listed as number five on OpenTable’s list of “50 Hottest Restaurants in the U.S.,” Cleo is poised to impress guests in Miami just as it did in Los Angeles and Las Vegas. The Mediterranean-inspired menu is enhanced to reflect South Beach’s bold, tropical flavors. Located within The Redbury South Beach, Cleo’s old-school Tinseltown setting spells dress up to dine. Continue feeling fancy as you sip specialty cocktails made with fresh juices and tropical ingredients. You can’t get much “hotter” than that.

9389 copy

STRIPSTEAK at the Fontainebleau Miami Beach {4441 Collins Avenue, Miami; 877.326.7412}
It has arrived. What, you ask? The award-wining, hot-trotting, Las Vegas-based concept from acclaimed Chef Michael Mina: STRIPSTEAK. This past November, STRIPSTEAK debuted at the Fontainebleau Miami Beach—as if we didn’t already have a reason or five to stroll into the hotel for a meal before this development. Yes, there’s our beloved Hakkasan, La Côte, and MICHAEL MINA 74, but now there’s also what promises to be a fantastic new concept calling our name. Here are a few reasons why we’re particularly excited: à la carte cuts from the onsite aging room and butcher shop, a fabulous raw bar, and seasonally- sourced, ocean-to-table seafood. An open kitchen means you can watch all the action as your appetite peaks. For the über-curious, here’s a preview: Chef de Cuisine Derrick Roberts will be pitting two wagyus against one another on the plate, in the American vs. Australian Wagyu entrée. That’s two cuts served with parsnip purée, Granny Smith apple, and fresh horseradish. We’ll compare and contrast meat from Chef Roberts any time.

Bellmónt Spanish Restaurant {339 Miracle Mile, Coral Gables; 786.502.4684}
Bellmónt Spanish Restaurant brings the laid-back, elegant ambience and flavorful cuisine of Spain to Miracle Mile. Inside you’ll find a large 14,500-pound wood-fired oven imported directly from the country, not to mention a handcrafted wine bar carrying the best vintages from Europe. Chef and Owner Sergio Catalina Bellmónt himself hails from Spain, bringing with him an assortment of tapas, Spanish-inspired pizzas, and made-from-scratch dishes unique to Miracle Mile.

Berries25things copy

Berries in the Grove {2884 Southwest 27th Avenue, Coconut Grove; 305.488.2111}
By the time you read this, Berries’ expansion will be complete and ready to book your private parties. They’ve taken over the former Las Culebrinas, Honey for the Bears, and Carlos in the Grove space to double their bar, seating, and parking capacity. Most importantly, they now have real indoor seating, so you can feel free to stay awhile.

POST TAGS: