It’s five o’clock on a Monday afternoon, and Avenue La Paz is teeming with activity. This city is a dizzying pinball machine of movement any time of day: car horns jeering, staccato laughter rolling down sidewalks, impassioned phone conversations punctuating life fortissimo. Pedestrians zip and zag through each other; cars clip corners as they head for home; coffee shops pulsate with end-of-work gossip.
But Lima is far more than the sum of her thoroughfares. If you pause for just a moment, you’ll hear the sound of children giggling in the fray, consumed with cones of strawberry ice cream. And you’ll see elderly couples plodding through the chaos, impervious to the rush of life around them.
Sometimes, near the busiest intersections, musicians pick at instrument strings, tap handmade drums, or sing Peruvian melodies of yesteryear. They don’t look at you, and they don’t expect anything. This is a foreign thing for most Americans—an empty exercise without the profit of donations. But Peruvians—from what I have seen—don’t really ask for money, or perform for money. As my tour guide, Alberto, put it, “They play, they sing because it is what they do when times are hard. It lifts us up.”
Peru once suffered from a turbulent economic past. For many years, things were so bad, some communities pooled their rice for communal meals. “We suffered a lot of economic difficulty in the ’80s,” Alberto says, “but when we found stability again, when we found peace, we knew we wanted to rebuild our country around the parts of our culture that we love. Two of these things were music and food.”
Of course, food—prized in many countries, but in Peru, it’s the lifeblood of the people. Peruvian cuisine is informed by a geography that covers almost every known clime and land type; the country boasts jungles, desserts, coasts, mountains, and plains. Thanks to this diversity, local and regional ingredients are boundless—never better showcased than at Lima’s mercado, or city market.
In truth, Lima has several lust-worthy markets, but I toured the one near my hotel in Miraflores, an upscale district enjoying endless rounds of gentrification. With the influx of restaurants in the area, chefs needed a place nearby to get the makings for their daily menus. Thus was born the mercado of Miraflores.
Imagine this: A stadium for food, constructed in Art Deco style, and brimming with more than 300 food stalls arranged in concentric circles. On the outside are tiered displays of produce; star fruit, banana, avocado, melon, pineapple—the list goes on and on—cascade down 10-foot-high displays. Alongside them are tucked bags of nuts and dried fruit, intermingled with cacao leaves and vitality powders. There’s even a stand for holistic, shaman-esque medicine—just tell the owner what your sickness is, and he’ll concoct a mix of natural ingredients sure to cure what ails you.
There’s more, of course—lots more. Meat stands are almost entirely obscured by shanks of beef, fabricated duck, strings of sausage. Kitchenware stands are stocked with clay pots and utensils made from Peruvian wood. Juice bars tout energy-imparting combinations of tropical fruit via neon-bright displays. And among all these stands are nestled tiled cebicherias where shoppers and shopkeepers alike dock for midday fixes of fresh fish and lime. Watching over the entire scene are icons of the Virgin Mary—a common talisman of good luck.
I ask Alberto what the cost of renting a stall is. “They’re not rented, they’re owned,” he says. Families lay claim to a spot in the market and stay there—one generation teaching the next how to butcher, chop, package, cut, and sell. It’s just another example of how seriously Peruvians take their food.
As we leave the mercado, I notice a half-dozen aged men quietly process in front of the entrance. On their shoulders rests a casket, and as they pass us by, the crowd utters, “Presente.” Present. This is one of the more touching parts of life here; after death, everyone gets one last chance to be present, t0 say goodbye to friends and loved ones. It hammers home the point: Central though food is to Peruvian culture, it would be nothing without family. Alberto says it best: “Love and family come first. Food second. Money—eh, it will come sometime.”
This is one article in a series on Peruvian culture and dining. Look for more at diningout.com.
By Jeffrey Steen, Managing Editor
Here at DiningOut Miami, we love our food holidays. And when those holidays revolve around everyone’s favorite comfort food, pizza, we just can’t help but celebrate.
This September 5th, give National Cheese Pizza Day the respect it deserves by heading to our favorite South Florida pizza joints, listed below. Buon Appetito!
Ironside Pizza
Located in Miami Ironside, Ironside Pizza {7580 NE 4th Court, Miami; 305.531.5055} is the pizza joint everyone in Miami is talking about. With its menu of genuinely authentic Italian cuisine, pizza here is Neapolitan, baked in a wood-fire oven, and made with only fresh, organic ingredients. Staying true to this promise, at Ironside Pizza, you’ll only find pizzas with mozzarella fiordilatte, a southern Italian cheese made from Italian buffalo milk. On National Cheese Pizza Day, pair your $12 Margherita pizza – basil, tomato and mozzarella fiordilatte – with your favorite bottle of “vino.” In addition to being delicious, Ironside Pizza is a BYOB spot, and it doesn’t charge a corkage fee when you bring your own.
Spris
Named after the famous aperitif from the Veneto Region, Spris {731 Lincoln Road, Miami Beach; 305.673.2020} is a casual Italian spot with locations in Miami Beach, Downtown Miami and Midtown. Earning countless accolades for its thin-crusted pizzas, most of which are “Best Pizza,” Spris has a menu of more than 30 of its mouthwatering pies baked in a wood-burning brick oven. For a twist on your traditional cheese pizza, celebrate the day with a Quattro Formaggi. It’s topped with Parmesan, gorgonzola, brie and Scamorza cheeses, and only costs $13.50.
Tutto Pizza
Tutto Pizza {1763 SW 3rd Avenue, Brickell; 305.858.0909} puts a gourmet twist on traditional pizza, baking all of its creative pies in a 700-degree oven. Choose from a regular or whole wheat crust, and order the Quattro Formaggio pizza. It’s topped with mozzarella, gorgonzola, goat and Parmesan cheese, and tastes best when followed by one of Tutto Pizza’s delicious apple or banana dessert pizzas.
Tino’s
Helmed by Chef Constantine De Lucia, Tino’s {1040 S. Miami Avenue, Brickell; 786.703.7817} is Brickell’s go-to pizza spot. On September 5th, head to the restaurant between 12pm and Midnight, and you can get any of the chef’s 20+ pizzas with a select bottle of wine for just $25.
Il Forno Ristorante
Even Doral has places where you can celebrate National Cheese Pizza Day. With its rustic, open kitchen, wood-burning oven, live music and romantic terrazza, Il Forno Ristorante {is the perfect place to grab a table and enjoy an authentic Margherita Pizza. It’s only $12, and comes topped with tomato sauce, mozzarella cheese and basil. Follow it up with Il Forno Ristorante’s seductive Mousse di Ciocolatto al Grand Marnier, and you’ll taste “la dolce vita” in no time.
Happy dining!
By Jennifer Agress | Miami Editor
As we all know by now, a 6.2-magnitude earthquake shook the towns of Amatrice, Accumoli and Pescara del Tronto, in central Italy, a beautiful part of the world and home to the famous Amatriciana pasta sauce. Leaving hundreds dead, even more injured, and countless homes and buildings in ruins, the tragedy that struck this small 2,000-resident town has touched the hearts of all of us across the globe.
Taking it one step further, chefs in Italy started a fundraising initiative to help those suffering, and some of our own chefs here in Miami are joining the effort. Called “Amatriciana,” with the prefix “ama” meaning “love,” this initiative calls upon chefs to choose a signature dish and donate 2€ per order to aid the victims. In Miami, some of our favorite Italian restaurants are following suit with one “All’Amatriciana” special that donates $2, per dish ordered, to earthquake relief in Italy.
Here’s where to go, and what to order, to help the cause:
Salumeria 104 {3451 NE 1st Avenue #104, Midtown; 305.424.9588} and TiramesU {101 Washington Avenue, Miami Beach; 305.532.4538}:
Chef Angelo Masarin and Chef Fabrizio Pintus are bringing back their Bucatini all’Amatriciana, a dish made with Amatrice’s signature Amatriciana pasta sauce and bursting with flavor from its tomato, pancetta, caramelized onions, crushed red pepper and cheese.
Spris {731 Lincoln Road, Miami Beach; 305.673.2020}:
At all three of its Midtown, Downtown and Lincoln Road locations, guests can order the Pizza Amatriciana, which is also made with Amatrice’s signature Amatriciana pasta sauce, tomato, pancetta, caramelized onions, crushed red pepper and cheese.
Segafredo L’Originale {1040 Lincoln Road, Miami Beach; 305.673.0047}:
Head to the original location on Lincoln Road, or hop over to its Bayside outpost, and drink and donate to the cause with one of their classic Bloody Mary’s.
All proceeds from these Graspa Group restaurants will benefit Croce Rossa Italiana, the Italian branch of the Red Cross, which is already on the scene and sending much-needed tools and volunteers to help find and heal the earthquake’s survivors. Those interested in helping the cause can also donate online here.
Who doesn’t love brunch? Just in time for fall, a couple of our favorite Midtown restaurants are kicking-off Sundays with hot new brunch menus (and bottomless drinks) you just can’t resist.
Brought to you by Graspa Group, the brand behind South of Fifth’s popular TiramesU restaurant, here’s what Salumeria 104 and Midtown Oyster Bar have in store:
Salumeria 104: The spot where rustic Northern Italy and vibrant Midtown Miami collide, Salumeria 104 {3451 NE 1st Avenue, Midtown; 305.424.9588} serves up authentic Italian fare inspired by Chef-Owner Angelo Masarin’s childhood in Italy’s Veneto region. Fusing the Italian trattoria and neighborhood salumi shop traditions, Salumeria 104 uses seasonal ingredients, cured meats imported from Italy exclusively for the restaurant, fresh homemade breads and pastas, and vintage wines from Italy’s best vineyards. Now on Sundays, patrons can get bottomless mimosas and bellinis between 10:30 a.m. and 1 p.m., with the purchase of one brunch item. Order the Salumeria—scrambled eggs, prosciutto di Parma, ricotta cheese and fett’unta—it’s delicious.
Midtown Oyster Bar: The go-to spot for seafood lovers, Midtown Oyster Bar {3301 NE 1st Avenue, Midtown; 786.220.2070} is helmed by Chef Pierluigi Angioi, who grew up on the island of Sardinia. Adding to its charm, it serves up sea-inspired comfort food, from hearty sandwiches to seafood pastas, and flies in fresh oysters daily. Starting Sunday, August 28th, from Noon to 4 p.m., Midtown Oyster Bar’s new brunch will offer a menu of crab cakes, smoked salmon or Maine lobster eggs benedict, waffles and more. Add bottomless mimosas and sparkling rosé for just $25, and dig in. You won’t regret it.
Happy dining!
By Jennifer Agress | Miami Editor
When it comes to good Italian classics, few do it better in Miami than the South of Fifth Staple, TiramesU {101 Washington Avenue, Miami Beach; 305.532.4538}. And on August 31st, this restaurant will wrap up Summer 2016 in style by hosting an Italian-inspired, beer-pairing dinner with none other than Varese-based brewing company, Birrificio Angelo Poretti. Priced at just $65 per person, this five-course feast is filling up fast, so see what food Chef Fabrizio Pintus has in store below and make your reservation(s) now.
Here’s what’s on the menu at TiramesU’s August 31st Birrificio Angelo Poretti dinner:
Aperitivo: Gamberie Fiori Di Zuvva in Tempura
Shrimp and zucchini flowers in tempura, paired with Birrificio Angelo Poretti 10 Hops Bollicine
Antipasto: Carpaccio di Salmone agli Agrumi
Marinated salmon, fennel orange salad and 4 HOPS sorbet, paired with Birrificio Angelo Poretti 4 Hops
Primo Piatto: White Lasagna
Sausage, chestnut, spinach and 5 HOPS jus, paired with Birrificio Angelo Poretti 5 Hops
Secondo Piatto: Petto D’Anatra
Kale, mango chutney, rapes and 6 HOPS reduction, paired with Birrificio Angelo Poretti 6 Hops
Dessert: Parfait Speziato ai 6 Luppoli
Spices 6 HOPS parfait and warm raspberries sauce, paired with Birrificio Angelo Poretti 10 Hops Rosé
Drooling yet? We know we are. This dinner will take place on August 31st at 8:30 p.m. Make your reservation now by calling 305.532.4538 or sending an e-mail to [email protected].
Happy Dining!
By Jennifer Agress | Miami Editor
It’s the last weekend of Summer Olympics 2016, so if you haven’t gotten in the Rio spirit by now, it’s time to start. No matter who you’re cheering for, go for the gold with these Olympic-themed cocktails inspired by the Rio games. They’re sure to have you feeling like a champion in no time.
“Olympic-Rings”
The Place: The Lounge at The Setai {2001 Collins Avenue, Miami Beach; 305.520.6000}
From Opening to Closing ceremonies, this lounge will transform into a mini “Copacabana Beach” where guests can watch the games on the big screen, sip on this Olympic-Rings cocktail, and cheer on their team in style.
The Drink: It’s a mix of vodka, lemon, lime, and champagne, served with Life Savers or gummy rings to make sure you get those five, Olympic-level rings.
“Banana Batida”
The Place: Mondrian South Beach {1100 West Avenue, Miami Beach; 305.514.1500}
It’s available at the outside bar, by the pool, during the hotel’s new 5-day happy hour. It runs Monday to Friday, from 4 – 7 p.m.
The Drink: Inspired by Brazil, the Banana Batida is a sweet and refreshing summer slushie made with coconut-infused Avua cachaça, bananas, pineapple, and condensed milk.
“Soul Cachaca”
The Place: American Social Brickell {690 SW 1st Court, Brickell; 305.223.7004}
The Drink: Launched solely for the Olympic games, Soul Cachaca is a two-week-long cocktail menu inspired by the Brazilian spirit. From August 5th to August 21st, fans can drink around the world with five variations of the traditional Caipirinha cocktail, each representing a different country: the United States, Brazil, Mexico, Spain, or Italy.
“Kiwi Caipirinha”
The Place: SUSHISAMBA Miami Beach {600 Lincoln Road, Miami Beach; 305.673.5337}
The Drink: Cachaça is Brazil’s national spirit, and the base of this Rio-inspired drink. Here, it’s muddled with kiwi and lime and garnished with fresh kiwi slices.
Cheers!
By Jennifer Agress | Miami Editor
In Florida, the only thing we love more than avocados is coming up with fun, new ways to eat them. Luckily, we here in Miami have Executive Chef Venoy Rogers III—the mastermind behind Essensia Restaurant + Lounge {3025 Collins Avenue, Miami Beach; 305.908.5458} and our personal guru on all things delicious, good-for-you cuisine—to make sure that happens. Fusing his own “New American” twist into Essensia’s local, seasonal, farm-to-table menu, Chef Rogers came up with a fun way to enjoy this favorite South Florida fruit, with a little indulgence thrown in for good measure.
Want to try this dish for yourself? Head to Chef Rogers’ must-try restaurant, in The Palms Hotel & Spa, and order his Tempura Avocado. Then, when you love it, go home and use the recipe below to whip it up on your own.
Tempura Avocado from Executive Chef Venoy Rogers III of Essensia Restaurant + Lounge
serves four to six
The Ingredients
Tomato Chipotle Jam:
1 c Roma tomato, diced
1 medium red bell pepper, diced
3 tbsp sugar
1/2 c red wine vinegar
2 tsp Chipotle Purée
1/2 small red onion, 1/4 c diced
salt and pepper, to taste
Cilantro-Lime Crème Fraiche:
1 lime, juice and zest
1/2 c crème fraiche or sour cream
1 tbsp cilantro, chopped
salt and pepper, to taste
Tempura Batter:
2 egg whites
1 c All-Purpose Flour
2/3 c cold water
Tempura Avocado:
2 avocados
6 c oil, excluding olive oil
sea salt, to taste
The Method
For Tomato Chipotle Jam: Sauté onion in a large sauté pan for four to six minutes. Add diced tomatoes and cook for an additional four to six minutes. Deglaze the pan with vinegar. Add all remaining ingredients, and allow everything to simmer on medium or low heat for 15 to 20 minutes, or until the liquid has reduced and the consistency resembles jam. Season with salt and pepper to taste.
For Cilantro-Lime Crème Fraiche: Combine all ingredients in a bowl and season with salt and pepper.
For Tempura Batter: Beat egg whites until frothy. Fold flour and cold water into the egg whites until the batter is barely mixed.
For Tempura Avocado: Remove the skin and pit from the avocado. Slice each avocado into six even wedges. Using a fork or a skewer, dip each avocado wedge into the tempura batter and shake off the excess batter. Fry each wedge in oil at 355 degrees for two minutes, or until golden brown. Remove the wedges from oil and season immediately.
To Serve: Drizzle Cilantro-Lime Crème Fraiche directly on the serving plate, and space battered avocado wedges evenly across. Fill the curve of each wedge, where the pit used to be, with a dollop of the Tomato Chipotle Jam and serve.
Enjoy!
By Jennifer Agress | Miami Editor
“Something With Cucumber” at Il Mulino New York, South Beach (photo credit Erika Cespedes)
August 16th is National Rum Day, and that calls for a celebration! This Tuesday, show the holiday some respect by quenching your thirst with a tasty rum drink from one (or more) of Miami’s best restaurants. Don’t know where to start? Try some of our favorites, listed below:
“Something With Cucumber”
Where you’ll find it: Il Mulino New York, South Beach {840 1st Street, South of Fifth; 305.372.1221}
What’s in it: Atlantico Private Cask Rum, Bianco Vermouth, a cucumber-mint cordial, and fresh lime
Price: $8.50, during happy hour (4 -7 p.m. daily)
“BACARDÍ 8 Old Fashioned”
Where you’ll find it: Bulla Gastrobar {2500 Ponce de Leon Boulevard, Coral Gables; 305.441.0107}
What’s in it: BACARDÍ® 8 Años rum, sugar, Angostura Aromatic Bitters, water, and an orange peel for garnish
Price: Special Price (limited-edition offer)
“Proper Rum & Coke” at Pisco y Nazca
“Proper Rum & Coke”
Where you’ll find it: Pisco y Nazca {8405 Mills Drive, Miami; 305.630.3844}
What’s in it: Ron Zacapa 23, Coca-Cola, cherry and chocolate bitters, and a cinnamon stick
Price: $12
“Rum Old Fashioned”
Where you’ll find it: db Bistro Moderne {255 Biscayne Boulevard, Downtown Miami; 305.421.8800}
What’s in it: AFROHEAD Briland 07, Demerara, and Angostura
Price: $15
“Guayabera”
Where you’ll find it: Wynwood Kitchen & Bar {2550 NW 2nd Avenue, Wynwood; 305.772.8959}
What’s in it: Zacapa Rum 23, guava juice, lemon juice and Sprite
Price: $14
“Jungle Bird” at Pizza & Burger–Michael’s Backyard Kitchen
“Jungle Bird”
Where you’ll find it: Pizza & Burger–Michael’s Backyard Kitchen {4441 Collins Avenue, Miami Beach; 8
What’s in it: Cruzan rum, Amaro, pineapple juice, and lime
Price: $15
“Sicilian”
Where you’ll find it: Tamarina {600 Brickell Avenue, Brickell; 305.579.1888}
What’s in it: Rum, Campari, Galiano, and grapefruit
Price: $12
By Jennifer Agress | Miami Editor
Brace yourselves. Miami Spice is here!
Inarguably Miami’s most anticipated dining season, for two months, Miami Spice invites South Florida “foodies” to experience the Magic City’s most dazzling restaurants at an affordable price. From now through September 30th, grab your friends and family members, plan a date night, or round up your girlfriends for three-course, prix-fixe lunch and dinner menus at just $23 and $39, respectively. As delicious as it is exciting, diners can choose from a staggering 243 eateries, bistros, fine-dining locales and more–a significant jump from the 181 restaurants on the list in 2015.
And to kick-off it’s first day, we’ve rounded up a list of some of our favorite steakhouses participating in the fun. Treat yourself to dinner and take one (or all) of our menu recommendations below. You deserve it!
Red, The Steakhouse: Found in charming South of Fifth, Red, the Steakhouse {119 Washington Avenue, Miami Beach; 305.534.3688} spares no luxury when it comes to crafting the perfect steak dinner. Led by Executive Chef Peter Vauthy, this contemporary steakhouse serves up only the best USDA Prime, aged Certified Angus and Kobe beef. Everything is made from scratch, and the bar boasts 500+ wines, including Red’s private blends, and a list of handcrafted cocktails that promise to make any night in Miami Beach a good one. Add that level of quality to its unbeatable location, and it’s no wonder this legendary locale doubles as a frequent celebrity stop.
What to order: During this first week, start with the Wedge of Iceberg salad with crisp pancetta, crumbled bleu cheese, picked onion, tomato challah croutons, and peppered ranch dressing. For the main event, move on to the 48oz C.A.B. Prime Bone-In Porterhouse with a side of 40oz Maine lobster (when combined, there is a $118 up charge). Finish with a slice of Chocolate Silk Pie with bittersweet chocolate mousse, raspberry sauce and berries, and pair it all with Chef Peter’s favorite cocktail, Chef’s Medicine. It was designed especially for him, and blends fresh juices, sour orange, tequila, and a touch of freshly-grated cinnamon. NOTE: The Miami Spice menu at Red, the Steakhouse changes weekly. Suggested menu is based on the first week.
StripSteak by Michael Mina: It’s no secret we love James Beard Award-winning Chef Michael Mina. A lot. Coming straight from its raved-about Las Vegas outpost, StripSteak by Michael Mina {4441 Collins Avenue, Miami Beach; 877.326.7412} has a second location here in Miami. Located in none other than the iconic Fontainebleau Miami Beach, this sexy, two-story, indoor-outdoor venue uses an onsite aging room and butcher shop and a la carte cuts of Prime Angus, Châteaubriand, Wagyu and Japanese Miyazaki Prefecture beef. Diners can choose from a range of house-made sauces, and pair it all with a glass from the restaurant’s impressive wine or cocktail list: like Bobbing for Apples, a popular favorite. It’s on the restaurant’s exclusive “Cocktails of Today and Tomorrow” list, and mixes D’Usse VSOP cognac and Pierre Ferrand Dry Curacao, with Domaine de Canton ginger, Fuji apple, honey, lemon, and clove.
What to order: If you couldn’t already tell, you can’t go wrong at StripSteak by Michael Mina. As for the standouts, start with the Lacinto Kale with shaved Parmesan, pickled tomato, and anchovy dressing. For the main event, choose the Wood Grilled 6oz Filet Mignon, which is marinated in port wine jus, and served with jewel yam purée and charred rapini. Any summer meal in Miami isn’t complete without a slice of Key Lime Pie, and StripSteak’s is certainly one worth tasting. It comes with caramelized honey and lemongrass sherbet.
BOURBON Steak Miami: Well, what do you know? Another Michael Mina staple. (Go figure!) Located in Aventura, at the enchanting Turnberry Isle Miami, BOURBON Steak {19999 West Country Club Drive, Aventura; 786.279.6600} is a contemporary American steakhouse known as much for its James Beard Award-winning chef as its three-part menu of prime, wood-grilled Angus, American Kobe and Japanese A5 Kobe beef. Touted as fine-dining, BOURBON Steak is sleek, sexy and boasts an award-winning wine list of more than 500 vintages, with a menu of handcrafted cocktails–like the “FDC,” Four Roses Bourbon infused with toasted pecans, rosemary, and maple syrup–that’s sure to impress. Need another reason to go there? Instead of bread, BOURBON Steak starts every meal with a combination of truffle, herbed and smoked paprika duck-fat fries with corresponding dips. So, yeah. Go there.
What to order: After the duck-fat fries, start your three-course meal with Summer Corn Chowder, a light, flavorful soup with Iberico ham, fingerling potatoes and a dill biscuit. Then, indulge in the Angus New York Strip with organic carrot purée, potato confit, and foie gras jus, and finish with a sweet ending. The trio of Hemingway daiquiri, coconut calamansi, and papaya pineapple Mini Sorbet Pops are just the thing on a hot Miami night.
LT Steak & Seafood: Famed chef Laurent Tourondel recently replaced BLT Steak with LT Steak & Seafood {1440 Ocean Drive, Miami Beach; 305.673.0044}, but spared no expense in making sure the change was a definite upgrade. Sitting in the charming Betsy Hotel, right on Ocean Drive, this must-try South Beach gem serves up an impressive (expected) menu of high-quality steak and seafood. The menu is seasonal and American, with a long list of USDA Prime steaks and rotating market sides, and the ambiance is decidedly young, hip, and romantic. Having just opened in Spring 2016, the menu is as creative as the spot is new, and adds a fresh raw bar, sushi and sashimi options, sharing plates, salads, and various house-made steak sauces to its staple steak and seafood main plates.
What to order: Start with the Squid Ink Empanada with octopus escabeche, asparagus, pickled baby heirlooms, and jalapeño aioli. For an entrée, choose the Jackman Ranch 10oz Wagyu Bistro Steak with grilled baby squash and mushrooms, parsnip crema, and onion ash chimichurri. Finish up with something that’s truly “Miami”: mango. The Mango Pavlova with chocolate cremeux, candied orange, and spiced pecan crumble is the perfect ending to any night on South Beach.
By Jennifer Agress | Miami Editor