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Home / 2016 (Page 12)

9:04 am
Restaurant Features
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1. Shanghai Nights at Bazi

When: Every Sunday beginning April 10
Where: Bazi {The Marlin Hotel, 1200 Collins Avenue, Miami Beach; 305.695.0101}
What: Starting April 10, every Sunday, Bazi will offer a special Shanghai Nights menu allowing diners to indulge in some of their favorite dishes—such as Chicken, Beef, or Shrimp Lo Mein; Beef and Broccoli, General Tso’s Chicken, and Mu Shu Pork—for only $10 each.

Quattro Miami Interior Photo credit Gary James

Quattro’s Wine Tower

2. Bacco Nights at Quattro

When: Every Monday night
Where: Quattro Gastronomia Italiana {1014 Lincoln Road, Miami Beach; 305.531.4833}
What: Lincoln Road’s top destination for authentic regional Italian cuisine introduces Bacco Night every Monday during dinner, where bottles of wine on La Bucca di Bacco, Quattro’s impressively diverse wine list of over 200 bottles from 20 different Italian regions, will be 50-percent off.

3. Half-Off Wine Bottles at TiramesU

When: Every Tuesday through October
Where: TiramesU {101 Washington Avenue, Miami Beach; 305.532.4538}
What: At its new South of Fifth location, the 25-year-old TiramesU continues to bring familiar flavors to the next level by creating specials that feature fresh seasonal produce and imported ingredients. Starting this month, every Tuesday, the restaurant will offer any of its bottles of wine at 50-percent off, a weekly occasion to indulge in one’s expansive taste or try different wines.

4. Administrative Professionals Day

When: Through April 27
Where: Bulla Gastrobar {2500 Ponce de Leon Boulevard, Coral Gables; 305.441.0107}
What: In honor of Administrative Professionals Day on April 27, Bulla is offering a free glass of sangría or dessert to all administrative professionals just by showing their business card. Bosses too can show their appreciation: Purchase a gift card for your assistant and receive a $10 gift card for every $100 you spend!

DIRT recipe

Beet & Goat Cheese Toast by DIRT’s Jeff Latulippe

5. StarChefs 2016 Rising Stars Gala

When: Wednesday, April 13, 6:30-9:30pm
Where: Marlins Park {501 Marlins Way, Miami}
What: StarChefs honors up-and-coming chefs and hospitality professionals who represent the vanguard of the contemporary American dining scene. The 2016 winners, which include Chef Diego Oka of La Mar by Gasón Acurio and Jeff Latulippe of DIRT, will be honored and will showcase their finest dishes alongside the winning sommeliers and bartenders. A portion of the ticket sales will be donated to Feeding South Florida, a nonprofit food bank that distributes more than 40 million pounds of food per year. General Admission: $85 per person. Click here to purchase tickets.

6. (Mostly) Jazz at The Betsy

When: Wednesdays and Thursdays, 8-11pm
Where: The Betsy-South Beach {1440 Ocean Drive, Miami Beach; 305.760.6900}
What: Twice per week, guests are invited to enjoy sumptuous BLT Steak cuisine at the Lobby Bar while enjoying the live jazz music. Upcoming performances include:

  • Wednesday, April 13: Roxana Amed / Martin Bejerano
  • Thursday, April 14: Mike Gerber
  • Thursday, April 21: Liz Bieler
  • Wednesday, April 27: Davis and Dow Duo
  • Thursday, April 28: Markus Gottschlich
Quality Meats_Double Rib Steak for two

Quality Meats Double Rib Steak

7. Quality Meats Three-Day Steer Roast

When: April 14-16
Where: Quality Meats {1501 Collins Avenue, Miami Beach; 305.340.3333}
What: Over the course of three nights, Executive Chef Patrick Rebholz is partnering with up-and-coming Chef Norberto “Negro” Piattoni for a whole steer cookout extravaganza. A 900-pound steer will be cooked in a specially constructed “fire kitchen” on Quality Meats’ expansive terrace. Events are as follows:

  • Thursday, April 14: Asada Barbecue ($59 per person including beer pairings) with whole ribs, sausage, and various steaks including bavette, hanger, flank, and skirt steak.
  • Friday, April 15: Family-Style Meal ($79 per person including wine pairings) with menu items such as Beef Liver Pâté, Fried Ground Beef Empanadas, Smoked Brisket, and Roasted Bone Marrow.
  • Saturday, April 16: Formal Night, a seated four-course affair ($99 with wine pairing) with a sophisticated menu to match featuring a main course of tender grilled Bone-In Rib-Eye with wild mushrooms and Charred Beef with grilled bok choy and dashi. Click here to reserve your space.

8. COYA Miami’s One-Year Anniversary Celebration

When: Thursday, April 14, at 7pm
Where: COYA Miami {999 Brickell Avenue, Brickell; 305.415.9990}
What: Brickell’s chic Peruvian eatery COYA is celebrating its first year in Miami with a special celebration featuring complimentary Para Picar and Pisco Sours in the Pisco Bar until 8pm. Guests who make dinner reservations will also receive complimentary bubbles and dessert. RSVP here: [email protected].

9. Fontainebleau’s Cellar 1954 Wine & Dinner Series

When: Thursday, April 14, at 8pm
Where: Scarpetta at Fontainebleau {Collins Avenue, Miami Beach; 877.326.7412}
What: Fontainebleau’s Cellar 1954 Wine & Dinner Series continues with dinner at Scarpetta featuring Napa Valley’s legendary Opus One Winery. The evening will be hosted by France Posener, sales director for the winery. Diners will enjoy a five-course menu prepared by Chef de Cuisine Neil O’Connell, each of which will be paired with a different varietal from the winery. Price is $350 per person, inclusive of tax and gratuity. Reservations are required and can be made by clicking here.

10. Standard Sounds Presents Jazz Lounge

When: Thursday, April 28, 8-11pm
Where: The Standard Spa, Miami Beach {40 Island Avenue, Miami Beach; 305.673.1717}
What: The Standard Spa, Miami Beach is bringing live jazz to The Lido. The hotel has teamed up with Peroni to bring you the best of Magic City’s scene the last Thursday of every month, April through June, curated and hosted by Dr. Chad Bernstein, trombonist, social entrepreneur, and lover of mollusks. Click here to RSVP.

Snail of Approval chefs and hosts

Slow Food Miami’s 2015 Snail of Approval chefs and hosts

11. Slow Food Miami’s Snail of Approval Tasting Party

When: Friday, April 29, 7-10pm
Where: 1 Hotel & Homes South Beach {2341 Collins Avenue, Miami Beach}
What: Join world-renowned chef, restaurateur, and TV host Tom Colicchio for Miami’s “Freshest Night Out.” The fifth-annual celebration will welcome South Florida’s best farm-to-table chefs, including Anthony Sitek of Apeiro Kitchen & Bar, Nicole Votano of Dirt, Mark Zeitouni from The Lido at The Standard, and many others. All event proceeds benefit Slow Food Miami’s Edible Garden Program. Click here to purchase tickets.

12. Las Olas Wine & Food Festival

When: Friday, April 29, 7:30-10:30pm
Where: Las Olas Boulevard, Fort Lauderdale
What: The 2016 LOWFF will welcome 45 wineries and 60 restaurants to take over Las Olas Boulevard, one of the few nights of the year Fort Lauderdale’s main thoroughfare closes down to pedestrians. This year, the American Lung Association has partnered with CI Management to create an unforgettable evening. Each street will have a little flair with live music, DJs, culinary and mixology demonstrations, interactive retail displays, and more. Also new this year: Best of the Best Restaurant Competitions on the main stage featuring various dueling restaurants. An expert panel of judges from will decide who will be named best of the best. For a complete lineup of events and ticket information, visit lasolaswff.com or call 954.727.0907.

13. Villa Azur’s Five-Course Menu + Wine Pairing

When: Every Friday evening
Where: Villa Azur {309 23rd Street, Miami Beach; 305.763.8688}
What: Delight your palate with Villa Azur’s flavorful, refined, yet approachable Mediterranean cuisine with a five-course menu that changes weekly. Each dish is paired with a hand-selected wine—all for just $80 per person. Plus, on the last Friday of every month, the restaurant will feature live music to enhance your dinner experience. This month’s featured artist (April 29, 9pm-Midnight) will be the R&B/soul/funk musician Keba and her band.

—Sherri Balefsky | Miami Editor

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8:33 am
Restaurant Features
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LIdo Bayside

sundowner – noun
: a person who observes riveting views
of the Miami sun as it fades into the Atlantic Ocean from the patio of The Lido Bayside Grill at The Standard Spa, Miami Beach
: a partaker in The Lido’s weekday happy hour
: someone who enjoys refreshing libations at the evening hour, such as f’rosé
EXAMPLE: The SunDowners lounged beneath The Lido’s canopy while enjoying a plate of crudité in the glow of the setting sun.

Are you a SunDowner? Do you wish you were? Becoming a SunDowner is simple. Call upon The Lido Bayside Grill at The Standard Spa, Miami Beach {40 Island Avenue; 305.673.1717} Monday through Friday between 4-7pm and you’ll be well on your way.

The Lido established this new happy hour program in January after renovating its entire space to create a fresh look and feel. The place to be is undoubtedly the patio—especially the new balcony section of the dock—which hovers right over the water. In fact, The Lido is one of the only waterfront restaurants in Miami that’s thisclose to the bay. And when the sun sets? The beauty of the view reaches its glorious boiling point.

As you watch, there’s no shortage of drinks to sip and refreshments on which to nibble. The standout libation? The f’rosé (fro-ZAY). The Lido collaborated with Kelvin Slush Co. to create this special drink—a rosé served granita-style—and it’s only $7 during happy hour. Another must-try is the Sunset Sangría—which will only set you back a Lincoln during happy hour. It comes in Spanish-style red or white, and it’s always filled with fresh fruit. The Lido also offers deals on beer, wine, and well cocktails to pair with the sunset.

And if you’re hungry, Executive Chef Mark Zeitouni offers a number of snacks to see you through to the dinner hour, all of which are designed to be fun and fitting complements to The Lido’s glorious setting. “As a property, we like to keep at least a third of our menu vegetarian,” Zeitouni says. “A lot of guests come for the wellness aspect of the property.” Translation? Light, Mediterranean- inspired bites like Mussels a la Plancha and Chargrilled Octopus—all pairing perfectly with a frosty f’rosé, of course. Yes, it feels awfully good to be a SunDowner.

By Maya Silver | Editor

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2:40 pm
Restaurant Features
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If you love to eat and love to write, this job is for you!

If you love to eat and love to write, this job is for you!

UPDATE: This position has been filled.

DiningOut Miami is seeking a food-loving online editor to help grow and promote its web-only content. The ideal candidate loves going out to eat and being in-the-know about the local dining scene.

This part-time position is responsible for collaborating on an online editorial calendar; writing an average of five posts weekly about Miami’s dining scene; creating and sending newsletters every other week; and promoting online content on Facebook, Twitter, and Instagram. To cover new restaurants and menus, the editor will frequently attend media events and restaurant openings.

Writing skills, knowledge of WordPress and Constant Contact, and social media experience desired. Compensation DOE.

If you’re interested, please send a short cover letter, resume, and three published clips (preferably food-related) to msilver (at) diningout (dot) com.

8:00 am
Recipes Restaurant Features
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Cocktail

Cleo Colada from Cleo

In a shaker filled with ice, combine 1-1/2 ounces Ciroc coconut vodka, 1 ounce pineapple juice, 1/2 ounce lime juice, 3/4 ounce simple syrup, and 1/4 ounce egg white. Shake vigorously and serve up in a martini glass. Garnish with a pineapple leaf.

La Bicyclette from The Lido Grill at The Standard Spa, Miami Beach

In a shaker filled with ice, combine 3 ounces rosé and 1 ounce St-Germain elderflower liqueur, and shake. Pour into a wine glass filled with ice and top with Perrier sparkling water. Garnish with plenty of lemon wheels.

Raspberry Vintage Cocktail from Segafredo Espresso L’Originale

In a mixing glass, muddle 2 blackberries. Add 2 ounces bourbon, 1 ounce St-Germain elderflower liqueur, 1 ounce lime juice, and 1 ounce raspberry purée, and stir. Strain into into a tall glass with ice. Garnish with fresh blackberries and a lemon wedge.

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8:00 am
Recipes Restaurant Features
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benedict

El Cubano Benedict from The Restaurant at The Raleigh

serves four (two empanadas per serving)

Ingredients

Empanadas:
2 oz extra virgin olive oil
2-1/2 lb boneless pork shoulder, cut into small cubes
ƒ1 medium onion, diced
ƒ4 oz chopped garlic
ƒ2 oz “mojo” seasoning (preferably Badia)
ƒ16 oz water
8 oz sliced ham, cut into 1-inch squares
8 oz shredded Swiss cheese
4 oz freshly squeezed lime juice zest of 1 lime
1 Tbsp kosher salt
cracked black pepper to taste
8 pieces prepared empanada dough (preferably La Seltana)
1 egg
1 bunch thyme sprigs
1-2 oz chiffonade cilantro (for garnish)

Mustard hollandaise:
6 egg yolks
2 Tbsp freshly squeezed lemon juice
ƒ1 c unsalted butter, melted ƒ pinch cayenne pepper
ƒpinch kosher salt
ƒ1 Tbsp Heinz yellow mustard

Soft-poached eggs:
32 oz water
ƒ2 Tbsp white vinegar
ƒ8 extra-large whole eggs

Method

For the empanadas: Preheat oven to 400 degrees. In a large oven-safe skillet, heat extra virgin olive oil over medium-high heat. Add pork and brown. Add onion and garlic. Cook, stirring occasionally, until onion softens, 5 to 7 minutes. Raise heat to high and add mojo seasoning and water and continue to cook for about 8 minutes. Cover with foil and place in oven; cook 45 minutes, or until pork is tender. Remove mixture from oven and add chopped ham, shredded Swiss cheese, lime juice, lime zest, salt, and pepper.

On a floured surface, place 2 ounces of pork mixture on empanada dough, leaving a 1/2-inch border. Brush edge of dough with water; fold top half over filling. Press edges to seal, then crimp firmly with a fork. Transfer empanadas to two baking sheets lined with parchment paper. In a bowl, beat egg with 1 tablespoon water. Brush empanadas with egg wash and top with thyme sprigs. Bake until golden brown, 30 to 40 minutes, rotating sheets halfway through. Remove and cool slightly.

For the mustard hollandaise: Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler). The water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne, salt, and yellow mustard to taste. Cover and place in a warm spot until ready to use for the eggs Benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

For the poached eggs: Pour enough water into a 10-inch nonstick skillet to measure no less than 1-1/2 inches. Place over high heat and bring to 190 degrees. Add the vinegar. Gently crack each egg into a custard cup. Lower each cup into the water until it touches bottom and gently pour in the egg.

Cook for 4-1/2 minutes, adjusting the heat to maintain the temperature. Remove the eggs with a slotted spoon, one at a time, to a tea towel lined plate. Trim the edges of the white with the side of a spoon and serve immediately.

Serve empanadas with soft-poached egg, 1 tablespoon hollandaise, and chopped cilantro.

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8:00 am
Recipes Restaurant Features
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Mussels

Mussels from Midtown Oyster Bar

serves four
Ingredients
ƒ40 whole Mediterranean mussels (2 lbs)
ƒ4 Tbsp extra virgin olive oil
ƒ2 cloves garlic
ƒ4 lemon wedges
8 oz La Rubia Ale from Wynwood Brewery
1 Tbsp fresh chopped parsley
freshly ground pepper to taste
Method
Place mussels in a colander or bowl in the sink. Run them under cold water, rinsing thoroughly to get rid of any debris or seaweed on the outer shells. Discard any open shells. If you see any “beards” on the mussels, remove by pulling downwards toward the hinged end of the shell (most farm-raised mussels will come “debearded”). Drain and dry the mussels. Set aside.
Sauté the garlic in olive oil over medium-high heat until lightly brown. Add mussels, lemon wedges, beer, and parsley. Stir together and cover, reduce heat to medium, and simmer for approximately 3-4 minutes until the mussels begin to open.
Serve about 10 mussels per plate. Pour broth over mussels and top with freshly ground pepper.

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2:34 pm
Restaurant Features
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azul cooking classIt’s only natural that a triple five-star hotel such as Mandarin Oriental, Miami {500 Brickell Key Drive, Brickell; 305.913.8358} would have restaurants helmed by some of the most talented chefs around. But it’s not every day that you can get an up-close-and-personal look inside the workings of these chefs’ kitchens.

But that’s exactly what the luxury hotel on Brickell Key is doing. Award-winning Chefs Benjamin Murray of Azul (above) and Diego Oka of La Mar by Gastón Acurio (below) are inviting both guests and locals alike into their culinary workspaces for a series of interactive cooking classes and demonstrations.

chef diego okaLearn what goes on behind the scenes in preparing world-class menu items, while picking up basic cooking tips and tricks to take to your own kitchen. For example: Did you know that the flavor you get from a lime’s juice depends on the way you slice it? Do you know which fish varieties have the least amount of fat? What about the best tools for sautéing meat over an open-flame stove?

At Azul, Chef Murray shows how to prepare the ultimate gourmet lunch in the restaurant’s marble-clad open kitchen. The session is followed by a three-course tasting menu matched with flights of premium wines by sommelier Dwayne Savoie. Classes are $175 per person and take place from 10am-1pm.

At La Mar, Chef Oka demonstrates how to create classic Peruvian dishes such as cebiche and a selection of causas. You’ll also learn how to create a traditional pisco sour at La Mar’s waterfront bar by Lef Kraounakis. Classes are $100 per person and take place from 6-7:30pm.

2016 Cooking Classes Schedule:

Saturday, April 23: Springtime Flavors with Chef Murray of Azul
Friday, May 6: Causa Tasting with Chef Oka of La Mar
Saturday, June 11: Japanese Techniques with Chef Murray of Azul
Saturday, September 24: Couples Cooking with Chef Murray of Azul
Saturday, November 12: Festive Ways to Prepare for the Holidays with Chef Murray of Azul
Friday, December 9: The Secrets of Leche de Tigre with Chef Oka of La Mar

Each student is given recipe cards and cooking notes for easy step-by-step reference. And upon completion, you’ll receive a certificate of participation and a signature apron, earning you bragging chef rights at your next big family dinner celebration.

—Sherri Balefsky | Miami Editor

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1:47 pm
Restaurant Features
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Zest

Savor the good life. That’s the motto of award-winning chef and owner of Ortanique, Cindy Hutson, who introduced her newest projects Zest {200 South Biscayne Boulevard, Miami; 305.374.ZEST} and Zest MRKT to Miami’s Southeast Financial Center in early March. Hutson’s self-coined, ethnically diverse, and seasonally driven culinary style allows guests to experience global cuisine with hints of her signature island flavors.

After the success of Ortanique, Cindy and her partner, Delius Shirley, are excited to expand their legacy with Zest, while maintaining the quality and originality of her iconic cuisine. Zest’s “Cuisine of the Sun” will be crafted daily by Hutson and Chef de Cuisine Mike Fischetti, who has cooked at many Ortanique locations over the past decade. Entrée highlights include the Surf n’ Turf Ravioli with oxtail and lobster and the Curried Octopus with golden raisins and roasted cashew pilau.

The beverage program at Zest will also refresh your palate. Relax at the indoor- outdoor state-of-the-art bar and connecting lounge area while you indulge in something from Hutson’s innovative drink menu, which reflects her cosmopolitan flair. Housemade syrups and infusions, craft beers, and a carefully curated wine list will invigorate your senses as you nibble on the lounge’s “Bar Bites.”

For hungry DiningOut readers on the go, Zest’s open kitchen will be shared with Zest MRKT, which is open weekdays for breakfast and lunch. The menu offers healthy grab-and-go options such as sandwiches, soups, salads, and fresh juices. The standout on the MRKT menu is the Shawarma, which will offer an array of flavor profiles, rotated weekly.

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1:45 pm
Restaurant Features
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Events_MC Kitchen0410

Through the Looking Glass: The Cushman School Gala – April 30
There’s no doubt that the fantastical “Alice in Wonderland” appeals to adults and youngsters alike—but did you know it also appeals to foodies? In fact, Alice’s Wonderland is the inspiration for this year’s Through the Looking Glass Gala, The Cushman School’s premier fundraising event hosted at Mana Wynwood.

Part of the magic of the gala comes to life in the dining experience. Tickets (starting at $295) include cocktails from the open bar and an elegant dinner presented by two local star chefs: author, restaurant owner, and James Beard and Emmy Award-winning Chef Michelle Bernstein; and nationally acclaimed Chef Dena Marino, chef/partner at MC Kitchen in Miami’s Design District and advocate for organizations such as Oxfam America, No Kid Hungry, and Common Threads. Together, the chefs will present a spread of sophisticated, seasonal eats, including Bernstein’s signature Braised Short Ribs finished on the grill and Marino’s Ricotta Cavatelli with vine-ripened tomato sauce—a family dish taught to her by her great-grandmother.

“I’m thrilled to have the opportunity to cook with one of my favorite chefs and good friend, Dena Marino,” says Bernstein. “I’m also happy to support The Cushman School—my son attends school there, and I want to help in any way I can to better the school’s future.”

“I’m very honored and proud that I can cook with a wonderful person and chef like Michelle for such an amazing cause,” echoes Marino, whose son also attends Cushman.

Proceeds from the event benefit Play To Learn, a campaign to bring a performing arts and athletic center to the school and the community. Key sponsors include TracFone and Royal Caribbean, who will bring the magical wonderland theme to life with performances by gymnasts, aerial dancers, and other live entertainers. Guests can get in on the fun by coming in costume—1800s Victorian aristocratic and steampunk fashion is encouraged.
Learn more at cushmanschool.org/gala.

South Beach Tour des Forks Tours – Whenever You Want!
Locals and tourists alike can learn and eat something new on a Tour des Forks Tour, which offers culinary excursions in Miami. If you’re visiting, skip the tourist traps and let one of the experienced guides introduce you to five of the best local joints. If you’re a local, spend a fun day gaining a fresh perspective on the cuisine and history of your city. When you aren’t indulging in some of Miami’s best eats, your guide will immerse you in the Art Deco District of Miami and teach you about some of the most famous historical and architectural sites. Tickets are $58 for three hours of food, culture, and a lot of sunshine.

Veritage Miami: Best in Glass – May 15-16 
Veritage is hosting its 21st Best in Glass wine challenge this spring, and it is the perfect opportunity to sip new wine in the company of expert sommeliers. Wine and food enthusiasts will enjoy watching the blind taste tests as the judges award gold and silver medals to the top wines from around the globe. This year, the challenge is focusing on wines that work well in a by-the-glass environment. All proceeds will go to United Way of Miami-Dade, a nonprofit dedicated to transforming lives through various educational, financial, and health programs.

South Florida Taste of the Nation for No Kid Hungry – June 17
Since 1988, South Florida’s Taste of the Nation for No Kid Hungry has been combining two of our favorite things: delectable dishes and a good cause. Just as in years past, guests will experience an exquisite evening of gourmet cuisine from over 50 of Florida’s finest restaurants and vendors. The event will also include cooking competitions and live entertainment, as well as live and silent wine auctions, to ensure a rich culinary evening centered around giving back to the community. All proceeds benefit Share Our Strength’s mission to end childhood hunger in America. Tickets are $125 ($250 for VIP).

Savbor Food & Wine Exhibition – June 22-23 
Savbor is presenting its third year of “The Best of Spain” exhibition, a vibrant market-style event in which over 100 top-quality food suppliers showcase their exceptional products. Savbor prides itself on product quality, and focuses on serving the food and wine industry in America, Europe, and beyond. The merchants at Savbor are all originally from Spain, and looking to expand their partnerships and customer bases throughout North America. Admission is free, so be sure to check out the exhibition and try a few samples. Who knows? You might just discover your new favorite food or drink.

International Mango Festival – July 9-10 
The Fairchild Tropical Botanical Gardens believes no other tropical fruit has the ability to bring a community together like the mango. This summer, join in celebrating the 24th annual International Mango Festival—two days of highlighting all the spectacular varieties of the king of tropical fruits. From mango trees for sale, to cooking demonstrations, to delicious treats, the Mango Festival has a little something for everyone who appreciates the juicy stone fruit. Tickets for nonmembers of Fairchild Gardens are $25 and admission is free for members.

By Jane O’Connor | Contributor

7:58 am
Restaurant Features
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Bulla Gastrobar

It’s lunchtime at Bulla, and the food keeps coming: slices of Spanish cheese and cured meats artfully arranged on wooden boards; rustic Pan con Tomate (grilled tomato bread); a wedge of Tortilla Española with streaks of garlic aïoli; and spicy, briny Gambas al Ajillo (sautéed shrimp) swimming in extra virgin olive oil flecked with garlic.

It all reflects the beauty of dining tapas-style, which the Spanish-themed Bulla encourages. The food comes out in quick bursts; diners never wait for the often frustrating slower pace of a traditional kitchen. Instead, dishes hit the table minutes after they are ordered—especially the cheese and cured meat selections.

Most impressively, Bulla’s culinary team is efficient without sacrificing quality. In fact, most dishes are prepped and cooked à la minute—as they are ordered. The delicious Ensalada de Pulpo (octopus salad) is a perfect example. The chefs chop heirloom tomatoes and cucumbers on the spot, quickly bathing the octopus in olive oil, oregano, and lemon before grilling it and, finally, sautéing the croutons. When this dish arrives, it is fresh and flavorful.

Tapas

This Spanish cooking style—simple, clean, and artisanal—is what Bulla Owner Carlos Centurion continues to perfect. When the restaurateur first launched Bulla three years ago, the entire menu featured traditional tapas from Spain, and while the Coral Gables eatery has evolved over time to incorporate a few American food trends— including burgers, kale salad, and quinoa—the philosophy of Bulla has remained intact. It’s a family-style neighborhood restaurant focusing on straightforward cooking techniques utilizing the best ingredients.

Many people don’t think of us as a Spanish restaurant. They think of us as the neighborhood restaurant. Most of our crowd is made up of locals. —Carlos Centurion, owner

“We want to be a restaurant that everyone likes,” says Centurion. “We don’t want to hear somebody say, ‘I don’t like Spanish food.’ We have options that aren’t in-your-face Spanish.” The Costillas de Res (braised short ribs) almost seems French in its preparation, with the short ribs braised in red wine in the oven for three hours and topped with glazed cipollini onions. But instead of plating it as one large slab of meat, it is portioned into three pieces for easy sharing.

Bulla’s version of the Tortilla Española—a classic small plate found on menus from Marbella to Miami—is made fresh every morning with eggs, thinly sliced potatoes confited with onions, olive oil, and roasted garlic aïoli. The secret? Cooking the omelette to medium-rare so the eggs remain tender and soft.

On the other hand, one of Bulla’s most popular— and experimental—dishes is the Huevos Bulla. While it seems like another egg-based small plate with potatoes, it’s anything but. Two fried eggs are nestled in a bowl with homemade potato chips, potato foam, truffle oil, and slices of serrano ham. The magic happens tableside, as the server swirls it all together with two forks, creating vibrant yellow rivers of egg yolks oozing over the potato chips. Each bite can only be described as transcendent.

Speaking of heavenly ingredients, it’s worth the splurge to order the Jamón de Bellota “5J.” Why is this Ibérico ham such a delicacy? It starts with free-range pigs that are fed primarily acorns. Next, the highest quality cuts of pork are selected, processed, and cured in salt for 36 months. The result is meat with a nutty flavor that, when sliced right, melts in your mouth. Bulla’s ham pairs well with its cheese selection, all sourced from Spain, including Cabrales, Tetilla, Mahón, and Manchego.

Bulla

Another do-not-miss specialty? Bulla’s Paella, prepared two ways. The traditional Valencia paella involves cooking both the rice and seafood together with savory fish stock. The Catalonian technique, called Arroz a Banda, translates to “rice apart from seafood” and entails cooking the seafood and rice separately. Both paella dishes are layered with flavor and red-orange in color, which is actually more authentic than the bright yellow hue some diners may have grown to expect.

“In the ’80s and ’90s, the best restaurants in Spain put yellow food coloring in their paellas,” Centurion says. “It doesn’t add any flavor. It just makes it yellow. Tourists think this yellow color is good.” He explains that Bulla uses saffron to flavor its paella, which gives it more of a red- orange color. “Now, all the great restaurants in Spain use saffron. When you see a paella that is bright yellow, it most likely has added dye.”

In response to customers’ frequent requests, Bulla recently added a hamburger to the menu. Centurion held out for a year and a half before finally adding it to the lunch menu. But this American classic is prepared with Spanish influences, of course. Cipollini onions, piquillo peppers, honey-thyme glaze, and Tetilla cheese make it as unique as Bulla itself. Within one month, this became Bulla’s best-selling sandwich.

Brunch also came later in the process, with a few tweaks before it emerged as a popular weekend indulgence. Bulla’s brunch spans both Saturday and Sunday afternoons, and offers the option of all-you-can-drink mimosas and sangría for an extra charge. Three versions of sangría include white wine, red wine, and beer.

These brunch beverages are all part of a mixology program that’s both classic and innovative, with many cocktails featuring fresh fruit and herbs. The Gin & Tonic, for example, starts with bottled Fever Tree tonic water poured into a large wine glass with oversized ice cubes. In go the gin, five
juniper berries, a lime wheel, and lemon peel, making for an aromatic and refreshing result.

Bulla designed the bar to be food-friendly, too, adding extra-deep countertops, bar stools with backs, and great views throughout the restaurant. “It’s a gastronomic bar,” says Centurion, “and the bartenders are very knowledgeable about both food and drink.” They can steer you through the 75-bottle wine list and point you to a tasty bar snack like Patatas Bravas (crispy potatoes with aïoli).

Thanks to the friendly and approachable staff, a fun atmosphere (including a playlist spanning everything from Latin and Spanish rock to modern flamenco), and affordable pricing, Bulla has become a vibrant local hangout in Coral Gables. “We do our best to be part of the community,” Centurion says. “Many people don’t think of us as a Spanish restaurant. They think of us as the neighborhood restaurant. Most of our crowd is made up of locals.”

Although Bulla’s vibrant ambience and neighborly feel very much reflect Miami’s dining community, residents in other cities can get excited, too. Bulla, which is Spanish slang for “chatter,” is buzzing with expansion plans. The concept will launch in Doral in April and Winter Park (outside Orlando) in September. Future locations in Tampa, Houston, Dallas, Atlanta, and Charlotte are also in the works. To that, all we can say is olé!

By Jacquelynn Powers Maurice | Contributor 

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