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Home / 2016 / March (Page 2)

2:48 pm
Restaurant Features
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easter

Easter comes early this year! Are you still looking to make plans? We’ve put together a roundup of some of the best places to score a reservation for Easter 2016 in Miami.

Atrio Restaurant & Wine Room {1395 Brickell Avenue, Brickell; 305.503.6500}
From Noon-3pm, join Atrio at the Conrad Miami for an Easter brunch featuring a full American breakfast buffet and omelette station; a seafood bar; a selection of seasonal salads (Tomato Salad, Orzo Pasta and Minted Zucchini Salad, and Mini Salmon Salad Niçoise); a meat station; and an expansive dessert station. Kids will enjoy a special egg hunt, egg decorating, and Easter baskets. Cost is $75 per adult, $27 per child ages 5-12.

The Biltmore Hotel {1200 Anastasia Avenue, Coral Gables; 305.913.3200}
From 10am-4pm, treat yourself and your family to one of Miami’s most celebrated and lavish Champagne brunches featuring an extravagant buffet with delicacies such as caviar, smoked salmon, shellfish, carved meats, fresh omelettes, pastas, sushi, desserts, and more. Cost is $95 per person.

Bulla Gastrobar {2500 Ponce de Leon Boulevard, Coral Gables; 305.441.0107}
This year, Easter falls on the same day as National Paella Day, and Bulla is preparing a special paella feast on its beautiful terrace. Enjoy passed Gazpacho Andaluz; a meat and cheese platter; Patatas Bravas; and a trio of Paella de la Huerta, Paella de Pollo y Setas, and Paella Mar y Montana. A mini flan will end the evening on a sweet note. The event will take place at 6:30pm is priced at $48 per person (add $15 for bottomless sangria). Tickets must be purchased in advance by calling the restaurant.

Cipriani {Brickell Avenue, Brickell; 786.329.4090}
For Easter Sunday, Cirpiani will be offering a special all-day three-course menu for just $90 per person. Diners will enjoy a welcome Bellini, choice of appetizer (Burrata “alla Mediterranea” or Homemade Ravioli with fresh peas, butter, and Parmesan); choice of main course (Pan-Roasted Monkfish with lemon and capers served with rice pilaf or Slow-Roasted Lamb Shoulder with rosemary potatoes and braised chicory); and a Hazelnut Parfait for dessert. For reservations, call restaurant or email [email protected].

COYA {999 Brickell Avenue, Brickell; 305.415.9990}
From noon-3pm, Brickell’s new Peruvian restaurant is offering a special three-course Easter brunch menu for just $45 per person (add $25 per person for bottomless select cocktails, Champagne, and rosé wine). The first course will include four Crocantes for the table to share, including the Ceviche Clasico and the Chicharron de Cerdo; choice of signature entrée; and chef’s selection of desserts for the table. There will be an Easter egg hunt for kids in addition to an adult Easter egg hunt where one lucky will receive dinner for two at COYA plus a two-night stay at the JW Marriott Miami.

Jaya at The Setai {2001 Collins Avenue, Miami Beach; 855.923.7899}
An indulgent culinary journey awaits with The Setai’s famous Sunday brunch featuring jazz band Vinyl Blvd and an array of rotisserie, seafood, Indian, and Asian stations. Two seatings are available: 11:45am and 2pm. A special Easter egg hunt will take place in the courtyard at 11am. Cost is $115 per adult; $58 per child. Other Easter events at the Setai: Easter Egg Painting Class on Saturday, March 26 at 3:30pm, and an Egg Cracking Ceremony at the pool and beach bar on Monday, March 28 at 5pm. For reservations, call 855.923.7899 or email [email protected].

Market at EDITION {2901 Collins Avenue, Miami Beach; 786.257.4600}
The Miami Beach EDITION’s signature Jean-Georges Vongerichten restaurant will offer a special three-course dinner for $65 per person. First Course: Scotch Egg with pickled spring vegetable salad; Second Course: Rabbit Ravioli with English peas and Riesling thyme reduction; Dessert: Strawberry Rhubarb Panna Cotta.

The Oceanaire Seafood Room {900 South Miami Avenue, Brickell; 305.372.8862}
Oceanaire will be opening early at 11am and offering special brunch items such as Smoked Salmon Eggs Benedict, Brioche French Toast, and Crab Cake Eggs Benedict along with classic seafood favorites.

Tamarina {600 Brickell Avenue, Brickell; 305.579.1888}
Join Tamarina for an Italian Easter with its signature Sunday brunch buffet from 11:30am-4pm. The restaurant will be set up with carving, pasta, dessert, and omelette stations. At 2pm, kids eating at Tamarina are invited to a fountain-side Easter egg hunt in the plaza with balloon animals.

—Sherri Balefsky | Miami Editor

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12:29 pm
Restaurant Features
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Spring has sprung, March Madness is underway, and Easter is just around the corner (stay tuned for our Easter brunch roundup). Here are 11 must-do March events in the meantime.

Shrimp Salad

1. New Lunch Menu at Seaspice
When: Tuesday-Friday, Noon-4pm
Where: Seaspice {422 Northwest North River Drive, Miami; 305.440.4200}
What: Seaspice has launched an all-new lunch menu, a combination of old and new favorites, including the Shrimp Salad (pictured above), the Market Fish Sandwich with tarragon rémoulade, cucumber slaw, and butter lettuce on ciabatta loaf; the Seaspice Lobster Roll with warm Maine lobster, mini challah buns, chive-lemon aïoli, and shaved celery; the Steak Frites with 1855 Prime grilled bavette and green peppercorn sauce; and the Vegetable Pizzeta, made fresh daily.

apeiro2. March Madness at Apeiro Kitchen
When: All month long; Monday-Thursday, 4pm-close
Where: Apeiro Kitchen & Bar {3252 Northeast First Avenue, Suite 101, Midtown; 786.800.5389}
What: Delray Beach’s popular Mediterranean restaurant Apeiro recently opened in Midtown. And for the entire month of March (Monday-Thursday, 4pm-close), diners will get 50-percent off their dinner check (cannot be combined with other offers). Come out to try Chef Anthony Sitek’s progressive Mediterranean cuisine, including a few new creations like the Chicken Firakh, Mahi Tacos, Naked Falafel, and more.

MO Bar Sushi
3. New Happy Hour and Sushi Tuesdays at Mandarin Oriental
When: Monday-Friday 5-8pm
Where: MO Bar at Mandarin Oriental, Miami {500 Brickell Key Drive, Brickell; 305.913.8288}
What: Mandarin Oriental, Miami has expanding its weekly happy hour offerings, with 12 distinctive cocktails priced at only $8 each, a selection of wines at $8 per glass, and select beers for $6. The new “light bites” menu features five bites for just $5 each. Plus, in a nod to the hotel’s Asian roots, you can enjoy Sushi Night every Tuesday during happy hour with unlimited servings of Mandarin Oriental’s signature sushi for just $25 per person.

House Bacon
4. Quality Meats’ New Grill Menu
When: Nightly
Where: Quality Meats Miami Beach {1501 Collins Avenue, Miami Beach; 305.340.3333}
What: Miami Beach’s acclaimed steakhouse has introduced an accessibly priced Grill Menu for just $39 per person. Appetizers include Yellowfina Tuna Carpaccio, Roasted Bone Marrow, Kale and Manchego Salad, and the dish that won SOBEWFF’s Meatopia People’s Choice Award: House-Cured Slab Bacon with peanut butter and jalapeño jelly (shown above). Main courses include a hearty plate of Baby Back Ribs, Petit Filet Mignon, Blackened Redfish, and Lemon-Charred Chicken.

Quattro Prosciutto e Melone
5. Quattro Gastronomia Italiana’s New Lunch Special
When: Monday-Friday Noon-6pm
Where: Quattro Gastronomia Italiana {1014 Lincoln Road, Miami Beach; 305.531.4833}
What: Lincoln Road’s authentic Italian restaurant has introduced a two-course weekday lunch menu for just $25 per person. Begin with a choice of antipasti: Caprese, Prosciutto e Melone (shown above), or Pasta e Fagioli con Maltagliati. For your entrée, choose the Cotoletta di Pollo, Penne alla Norma, or the Orata alla Griglia con Salsa Verde. Glasses of Prosecco Jeio, Pinot Grigio Gran Ducato, and Chianti Le Torri are just $7 per glass.

hyde beach kitchen + cocktails
6. St. Patrick’s Day at Hyde Beach Kitchen + Cocktails
When: Thursday, March 17
Where: Hyde Beach Kitchen + Cocktails {111 South Surf Road, Hallandale Beach; 954.699.0901}
What: Taste the luck of the Irish at HBKC with exclusive specials all day from 9am-6pm at the first floor beach bar. Enjoy $5 Jameson shots, $10 Guinness/Jameson combos, and $3 Hollywood Pilsner green beer all while being surrounded by the silky sands, sparkling waters, and stunning views of the Atlantic Ocean.

7. Burlesque Brunch at R House
When: Third Sunday of the Month; starting March 20
Where: R House {2727 Northwest Second Avenue, Wynwood; 305.576.0201}
What: Following the success of its Valentine’s Day brunch, R House will now host its Burlesque Brunch every third Sunday of the month featuring live burlesque performances throughout the day from noon-5pm. Enjoy unlimited brunch items for $35 per person or bottomless cocktails for $25 per person—or both, for a discounted price of $55 per person.

biltmore chef beppe8. Pasta-Bilities with the Biltmore’s Chef Beppe
When: Sunday, March 20
Where: Fontana at the Biltmore {1200 Anastasia Avenue, Coral Gables; 305.913.3200}
What: Think of all the “Pasta-Bilities” you can create with Fontana’s Chef Beppe as he takes the energy from his exhibition kitchen as handcrafts a unique variety of pastas including tortellini, ravioli, gnocchi, fettuccini, and black tagliolini while the hotel’s sommelier selectively pairs them with five succulent glasses of wine. Cost is $65 per person. Click here for reservations.

Taste Of Tennis Miami Presented By Citi At W South Beach9. Taste of Tennis Miami
When: Monday, March 21, 7-10pm
Where: W South Beach {2201 Collins Avenue, Miami Beach; 305.938.3000}
What: The second annual Taste of Tennis Miami brings together signature cuisine from top chefs, an array of cocktails, and appearances from the world’s best tennis players. This year’s chef lineup includes Mike Pirolo of Bazi and Macchialina, Diego Solano of Bulla Gastrobar, Chef Bee from Oishi Thai and NaiYaRa, Patrick Reholz from Quality Meats, Loris Navone from Tamarina, and many others. A portion of the proceeds from the event will benefit FIU College of Architecture + The Arts. For more information and to purchase tickets, visit tasteoftennis.com.

10. Tamarina Wine Dinner
When: Wednesday, March 23, at 7:30pm
Where: Tamarina {600 Brickell Avenue, Brickell; 305.579.1888}
What: This month, Tamarina’s monthly wine dinner will emphasize the the principles and practices of biodynamics based on spiritual philosophy, carefully paired with a chef’s special menu. Stay tuned for details! To reserve your seat, email [email protected].

Miami Beach Edition
11. Movie on the Sand
When: Saturday, March 26, at 7pm
Where: Miami Beach EDITION {2901 Collins Avenue, Miami Beach; 786.257.4500}
What: Watch the classic 1959 comedy “Some Like It Hot” in the Sandbox while enjoying a picnic basket for two. For $150, a basket includes a bottle of wine, shrimp cocktail, local vegetable crudité with lemon yogurt dip, kale salad, gourmet popcorn, and house-baked cookies. Call 786.257.4600 for reservations.

—Sherri Balefsky | Miami Editor

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1:38 pm
Restaurant Features
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Cibo South Beach {200 South Pointe Drive, Miami Beach; 305.987.6060} is the largest and newest Italian restaurant in South Beach, and we have sung its praises before. The beautiful 12,000-square-foot space is a blend of Old World rustic and modern industrial chic, complemented by original artwork. It also boasts the largest roof terrace on South Beach.

Cibo has been officially certified with the globally recognized “Marchio Ospitalita Italiana,” awarded by the Italian government to restaurants outside of Italy who meet the highest standards of Italian authenticity across a number of categories, including menu options, food quality, restaurant design, and traditional Italian characteristics.

Under the guidance of Executive Chef Massimo Giannattasio, Cibo offers an authentic taste of southern Italian cooking at the 60-foot open kitchen counter. The wine cellar isn’t in fact a cellar but rather a soaring, two-story open plan room, accessed by an acrobatic wine angel who literally swoops in to retrieve the bottle you’ve ordered. Fortunately, she’s wearing a harness! The extensive wine list comprising 3,500 bottles has been recognized by Wine Spectator with the Award of Excellence.

The menu features both traditional and modern classics and has been praised for its fresh, handmade pasta and signature pizzas. Here are three dishes you need to try:

Gnocchi

1. Gnocchi

Made fresh in-house, these gorgeous dumplings come in a Gorgonzola cream sauce with a sprinkling of Parmigiano Reggiano and basil.
pizza

2. Di Nicolino Pizza

This simple pie is topped with tomato, fior di latte, arugula, and prosciutto di Parma.
Chocolate Bombe

3. Chocolate Baci Bombe

Served with strawberries, hazelnut praline, and mint.

By Richard Temple | Contributor

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12:06 pm
Restaurant Features
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stripsteak

The Cellar 1954 Wine & Dinner Series, which pairs the world’s most prestigious wines and winemakers with Fontainebleau Miami Beach’s award-winning cuisine, continues this month on Tuesday, March 15, at StripSteak by Michael Mina {4440 Collins Avenue, Miami Beach; 877.512.8002}, the hotel’s signature steakhouse.

The four-course dinner, prepared by StripSteak’s Chef de Cuisine Derrick Roberts, will feature wines from Sonoma’s Adobe Road Winery, with owner Kevin Buckler as host for the evening.

Buckler, a professional race car driver and racing team owner, founded the winery in 1995 with his wife Debra. He spends countless hours in the vineyard and the winery perfecting the flavor of each wine.

The evening’s menu:

Passed Hors d’Oeuvres
Beausoliel Oysters
Caviar, green apple, and white ponzu

Salmon Crudo
Pickled cucumber and ginger-soy dressing

Tomato Ricotta Arancini
Basil and aged Parmesan

Paired with Adobe Road 2013 Sauvignon Blanc

Appetizer
Roasted Baby Beets
Pomegranate, mango, goat cheese, and walnut vinaigrette

Paired with Adobe Road 2012 Redline Red Wine Blend

Entrée
Wood-Grilled Angus Tenderloin
Globe carrots, maitake mushroom, and Bordelaise

Paired with Adobe Road 2011 Knights Valley Cabernet and Adobe Road 2011 Beckstoffer Cabernet

Dessert
Pistachio Mousse
Sour cherry compote and spice ice cream

Paired with Adobe Road 2009 Zinfandel

Cost is $190 per person, inclusive of tax and gratuity. Reservations are required and can be made by clicking here.

—Sherri Balefsky | Miami Editor

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11:57 am
Restaurant Features
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Dan Jurafsky

Dan Jurafsky

In “The Language of Food,” Stanford University linguistics professor and chair Dan Jurafsky journeys into the linguistic history of all things culinary. Jurafsky explores food terminology with easy-to-digest etymologies, entertaining anecdotes, and even snippets of ancient recipes—as well as some not-so-ancient ones, like Emily Dickinson’s recipe for coconut cake. “The Language of Food” asks questions about the similarities between words like macaroon, macaron, and macaroni, and explores how history, geography, and language have influenced the food (and words) we know today. Jurafsky took some time to chat with DiningOut about his motives, his discoveries, and his favorite junk food.

DiningOut: What drove you to write this book? Had you explored linguistics through the lens of food before?
Dan Jurafsky: I first became interested in the link between food and language when I lived in Hong Kong as a graduate student. Everyone there knew that “ketchup” was a Chinese word, but it took me a long time to get around to writing the story behind it. I didn’t put it together with all my other stories until I started teaching a freshman seminar on the language of food. Undergraduates these days are really passionate about food, and at first I was just trying to use food to get students excited about linguistics. I soon found that the combination of the two worlds was irresistible to me.

The book begins with a hard look at the language of menus. Has writing this book changed the way you order food at a restaurant, and how much you’re willing to pay when you dine out?
I don’t think it’s changed how I order, but I definitely have more fun reading the menus now. Every menu feels like I’m having a little conversation with the restaurant in which they are telling me about who they want to be and who they think their customers are.

The chapter “Sex, Drugs, and Sushi Rolls” opens with your research on restaurant reviews and the words people use to share opinions about food. You found that humans “tend to notice and talk about the good things in life.” What is your opinion on review sites like Yelp and BeerAdvocate?
Review sites are the best! First of all, it’s how I find out about great new restaurants. I’m a big believer in the wisdom of the crowd, and you quickly learn to figure out who is giving useful advice and which reviews to ignore. But I also find it fun to read between the lines and learn something about the reviewers themselves. When we found that reviewers who write one- star reviews are displaying signs of minor trauma, I went back and looked at my own one-star reviews, and sure enough I had given those bad reviews after situations where people were behaving badly toward me.

You probably see right through modern-day advertising ploys for junk food (like you discussed in your chapter on potato chips). Is there a guilty pleasure food you continue to indulge in, regardless?
I love reading ads on packages. As a child, I would re-read every word on the cereal boxes every morning over breakfast. I guess it’s an obsession. But my favorite guilty pleasure is kettle corn, which typically doesn’t have any packaging at all (if you get it at street fairs), so there are no fun words to read. That, or the Grasshopper Pie ice cream at my local creamery, Mitchell’s.

You discuss the “grammar of cuisine,” a theory that suggests there are implicit rules within cuisine just as there are rules within language. When rules are broken (e.g. bacon ice cream for dessert), are we witnessing culinary innovation, or bastardization of the way food ought to be consumed?Although I’m not a fan of bacon ice cream, I am a great fan of breaking the rules and violating the grammar of cuisine. That is how great new discoveries happen. The history of science tells us that big innovations happen when you do something that draws from the rules and norms of a discipline, but combines them in some novel way, influenced by some other scientific field. And really, a recipe is just technology for creating deliciousness. Let’s break some rules and see what happens!

The cover of your book portrays cheesy crackers in the shapes of letters. Any significance to this choice (and your decision to use crackers instead of, say, ice cream)?
Using crackers was the choice of my fantastic book cover artist, Chip Kidd, although lots of other foods could have worked. I do talk about crackers in the book and how cracker names tend to use vowels like “i.” (Say “Wheat Thins” or “Cheez- Its” or even “Chicken in a Biskit” out loud.) “I” vowels turn out to be used in many languages of the world disproportionately for words meaning little or light (like “little” in English, or “petit” in French). So it’s a window into how food names tap into our subconscious language processing.

Your book ends with the suggestion that, despite differences in culinary and linguistic cultures, food can bring people together. Do you think food can really help bridge the gaps of an increasingly divided world?
I do! Often, the first thing we learn about another group is their food. It’s a way to slowly build up respect for another culture’s different patterns and habits.

Interview by Monica Parpal Stockbridge | Editor

9:45 am
Restaurant Features
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ART_7161

One of the newest additions to South Beach’s exploding South of Fifth dining scene is Café des Arts {22 Washington Avenue, Miami Beach; 305.534.2555}, a quaint yet eclectic space that locals—and us—just can’t seem to get enough of. We attended the official grand opening celebration in early February, only to return a week later for dinner.

cafe des artsNot surprisingly, Café des Arts has an emphasis on art, and the fun pop art on the walls—not to mention the silver Mickey Mouse statue at the entrance—will make you feel as though you’re dining in Wynwood. Like a revolving art gallery, the walls are updated every so often to reflect the artist of the moment. (In fact, in just a week in between our visits, the wall art had already been swapped out for new, equally exciting, pieces.)

cafe des arts

The restaurant’s sparkling patio is the prime seating area, although the interior, which features stone floors and plush black-leather seats is equally cozy. Heat lamps and tents currently keep things warm and protected from the elements, while fans will surely be in place come summer. The vibe is quiet and quaint—a perfect date-night spot—unless you show up on Monday night, when a celebration ensues for Food Fashion Art, a weekly event honoring the current featured artist.

cafe des arts
We were fortunate enough to dine on a beautifully clear evening, which set the perfect tone for the feast for the senses that ensued. A work of art in itself, the menu is a blend of Mediterranean influences, with plenty of offerings from which to choose. We started with the Tomato and Burrata; the simple presentation was no match for the incredible flavor of the fresh heirloom tomatoes and succulent Burrata, which were seasoned with little more than olive oil and balsamic vinegar. We also had the equally delicate Red Tuna Tartare.

Cafe des Arts
We were tempted to order the Truffle Pizza, which completely wowed us at the grand opening, but we fought the urge in favor of treating our palates to something new. Instead, we ordered the Shrimp and Scallops Linguini, which was topped with a saffron cream sauce, and the Wagyu Rib-Eye Steak (a signature dish), a 12-ounce slab of juicy meat served with a wasabi Japanese sauce and spinach. Needless to say, we were sufficiently stuffed.

cafe des arts
To finish off a lovely evening, we were presented with a dessert tray featuring a number of appetizing sweets. We settled on the cheesecake. Absolutely divine.

—Sherri Balefsky | Miami Editor

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8:42 am
Restaurant Features
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Bazi Bar

On Wednesday, March 9, at 8pm, Bazi {1200 Collins Avenue, Miami Beach; 305.695.0101} will host its inaugural Kaiseki dinner, an exclusive monthly dinner series taking place at the new modern Asian-inspired eatery located at the Marlin Hotel in South Beach.

Kaiseki traditionally consists of small, artistically arranged dishes that foster a harmonious balance between taste, texture, and aesthetic. This one-of-a-kind experience will feature 10 to 12 courses by acclaimed Executive Chef Michael Pirolo, a James Beard Award semi-finalist, who will showcase seasonal ingredients from the decadent to the exotic. Every course will be paired with unique libations ranging from sake to Asian teas, courtesy of Bazi’s Beverage Director William Rivas.

The dinners will be held in the intimate Bazi Bar and are limited to just eight seats. Price is $150 per person (including tax and tip). To reserve your spot, email [email protected].

—Sherri Balefsky | Miami Editor

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11:29 am
Restaurant Features
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stone crabs

On Saturday afternoon, DiningOut had the exclusive opportunity to attend an invite-only event hosted by South Florida developer Lionheart Capital at The Ritz-Carlton Residences sales gallery overlooking Miami Beach’s Surprise Lake. The project is a unique partnership between the luxury Ritz-Carlton hotel brand and Italian architect and designer Piero Lissoni.

whispering angel

We indulged in exquisite stone crabs thanks to Jaguar Hospitality Group’s Peacock Garden Café along with specialty sausages, which were fired live on an open grill, and sliders served with mini cups of Mexican corn. We also indulged in Whispering Angel Rosé by Chateau d’Esclans, as well as refreshing, colorful mimosas served in charming Mason jars.

vandutch

In addition to riding in the on-site 40-foot VanDutch day yacht, we learned about the stunning property, which, when completed, will feature gardens, pools, entertainment spaces, and 36 private boat dockages for 111 condominium residences and 15 single-family villas.

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