Last issue, we profiled the eminent culinary talent behind MR CHOW, Chef Lau Chung Yi. But the mastery of the kitchen at this landmark restaurant is thanks to many culinary talents. This issue, we highlight four of them—Chinese culinary masters whose skills have made possible a menu rich with truly authentic dishes.
YIU MING TSUI (PASTA CHEF)
Started cooking professionally: 18 years old
Culinary specialty: Pasta
Joined MR CHOW: 2011
Current position: Miami head pasta chef
Favorite dish to prepare: Shanghai Little Dragons (soup dumplings)
Why did you decide to become a chef?
In my childhood, I was happy when my parents made me a home-cooked meal. Although they were not professional chefs, they cooked well. That’s the main reason that I wanted to bring the happiness and satisfaction of food to others, and why I started a chef apprenticeship at age 18.
How would you say the cuisine at MR CHOW differs from others Chinese restaurants?
There are many Chinese restaurant in the U.S., but not all of them are authentic. Since Chinese cuisine is my favorite, from time to time I’ll try dishes and dim sum at other restaurants. My experiences, however, are often not what I expect—probably because the food is made for American palates. MR CHOW is different because the pasta dishes are the most authentic examples of Chinese cuisine. After all, if a client comes to dine at a Chinese restaurant, they should experience real Chinese cuisine.
HIU PAN LEE (FRYER)
Started cooking professionally: 18 years old
Culinary specialty: Cutting and stir-frying
Joined MR CHOW: November 2011
Current position: Second wok
Favorite dish to prepare: Green Prawns
How would you say the cuisine at MR CHOW differs from others Chinese restaurants?
The authentic dishes at MR CHOW are made for diners from all over the world. Other authentic Chinese restaurants prepare dishes that can only be appreciated by Chinese clients.
What myth or misunderstanding about Chinese cuisine can you debunk?
For many American diners, there is only one type of Chinese cuisine that focuses on unhealthy fried rice and fried noodles. That’s not true. There are so many dishes from various regions of China at MR CHOW—like Shanghai, Beijing, Sichuan, Canton, and Guangdong—that demonstrate our cuisine has more range than just fried rice noodles.
LIHEI FONG (PASTA CHEF)
Started cooking professionally: 1990
Culinary specialty: Pasta (esp. Beijing and Shanghai pasta)
Joined MR CHOW: 2013
Current position: Pasta chef (esp. from regions of Beijing and Shanghai)
Favorite dish to prepare: Hand-pulled noodles and Beijing Duck
How would you say the cuisine at MR CHOW differs from others Chinese restaurants?
I think MR CHOW preserves the authenticity of Chinese cuisine. All of the dishes on the menu are refined for a high-end dining environment.
What new menu items would you like to add to the menu in the future?
One specific item comes to mind: Pancakes made with pumpkin, egg, and meat.
SIU KEI TSANG (FRYER)
Started cooking professionally: 18 years old
Culinary specialty: Cutting and stir-frying
Joined MR CHOW: December 2014
Current position: Third wok
Favorite dish to prepare: Fiery Beef
What new menu items would you like to add to the menu in the future?
If possible, I would like to add cold cut dishes like Wine Chicken and Smoked Fish to the menu. Cold cut dishes have always been popular in China and I would like to have diners in America try them.
What advice can you offer to diners who haven’t yet tried authentic Chinese cuisine?
Be sure you eat the food of a true Chinese chef. If you’re looking for a restaurant, they will recommend all the best Chinese restaurants in the U.S. Also, try a wide range of dishes from different regions. There are so many regional cuisines in China, and most people have only tried a small percentage of what’s available.
Cooking Class at Spasso
Mexican Independence Day
When: Friday, September 16, 11am-Midnight
Where: Down N’ Dirty Tacos and Tequila Bar {1144 Ocean Drive, Miami Beach; 305.604.0323}
What: This Mexican taqueria invites guests to celebrate Mexican Independence Day with all-day specials and an exclusive happy hour event. On Friday, September 16, guests can indulge in a prix-fixe menu, along with beer and shot specials, from open to close. A fun–filled happy hour will run from 4-6pm, and will include Partida Tequila, a live DJ, sombreros, piñatas, and more.
Burgers, Babes & Booze
When: Sunday, September 18, 3pm-Sundown
Where: W Miami {485 Brickell Avenue, Brickell; 305.503.4400}
What: This Sunday, celebrate National Cheeseburger Day at W Miami. Starting at 3pm, this event invites guests to head to the terrace of 15th & Vine, mingle with some of Miami’s favorite female chefs, and indulge in their most inventive cheeseburger creations. Participating chefs include: Nicole Votano of DIRT, Adrianne Calvo of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Cindy Hutson of Zest, and Jessica Sanchez of Loba. The cost of the event is $35 per person, and includes four sliders of the guest’s choice, two sides from 15th & Vine, and one beer from a local Miami brewery. Tickets can be purchased on Eventbrite HERE. For more information, send an email to [email protected]
National Bourbon Month
When: Through September 30
Where: Fontainebleau Miami Beach {4441 Collins Avenue, Miami Beach; 305.538.2000}
What: September is National Bourbon Month, and the Fontainebleau Miami Beach has turned into a bourbon lover’s paradise. Throughout the month, guests will find bourbon-infused Bon Bon’s at Chez Bon Bon, specialty cocktails at Bleau Bar and Scarpetta, and special High West cocktails at StripSteak. Running with the trend, StripSteak will also offer bourbon flights at the bar, and its tableside Whiskey Ceremony will feature High West Whiskey for this month only. During StripSteak’s weekly Cigar Social, guests can order a High West Whiskey flight for $25++ per person. Finally, through Breakeven at StripSteak, patrons can sit at the bar and get a taste of exclusive, limited-edition bourbons at the restaurant’s break-even price.
Mani in Pasta (Hands in the Pasta)
When: Every Tuesday, Thursday and Saturday, 10:30am-2:30pm
Where: Spasso {3540 Main Highway, Coconut Grove; 305.441.0219}
What: Have you always wanted to learn how to make fresh pasta? Are you curious to know how focaccia leavens? In this cooking class, guests will learn both. Led by Chef Gaetano, of Spasso, future cooks will get a hands-on lesson working with various cuts of egg pasta, from tagliatelle and pappardelle, to ravioli, tortelloni, and more. At the end of the course, participants will get a diploma, as well as a chance to savor a wine-pairing lunch featuring their own dishes. Each class lasts four hours and costs $49 per person.
Ladies Night Out with Free Prosecco
When: Every Thursday, 4-8pm
Where: Spasso {3540 Main Highway, Coconut Grove; 305.441.0219}
What: Every Thursday at Spasso, wind down with your girlfriends, as ladies enjoy free Prosecco from 4-8pm.
Happy Hour
When: Daily
Where: Spasso {3540 Main Highway, Coconut Grove; 305.441.0219}
What: Spend the Happiest Hour(s) of your day at Spasso! During the appropriate hours, enjoy a 5 for $5 happy hour menu, which includes your choice of one of five Neapolitan-style Pizzettas, wine by the glass, and select cocktails—like the fresh Sorrentino, which is made with rum, Limoncello, and lemon and orange juices—for $5 each.
By Jennifer Agress | Miami Editor
Whether it’s for dinner, drinks, a spa day, or a night out on the town, everyone loves a weekend at the Fontainebleau. That said, ask any local, and they’ll tell you the best time to go is on a sunny weekend day when you can take in its 1950’s glam from the pool. Of course, any long day in the South Florida sun demands some tasty food to reset and refuel, so start your Fontainebleau pool day with a light, delectable lunch at the Côte d’Azur-inspired La Côte {4441 Collins Avenue, Miami Beach; 305.674.4710}.
Spread across two levels, this chic beach club and restaurant sits right by the pool, offers breathtaking views of the Atlantic Ocean, and fuses Florida-meets-French Riviera cuisine with a lively bar scene, live DJs, and bespoke cocktails made with only the freshest ingredients.
And because we love it so much, we’ve even rounded up a list of our favorite things on the La Côte menu. Follow our lead, and next time you’re there, be sure to order these five menu items:
Sancerre and Pear White Sangria Pitcher ($70): There’s nothing like cold sangria on a hot day. Perfect for Miami, this Fontainebleau special infuses Sancerre with fresh Asian pears, Canton Ginger, and St. Germain Elderflower.
Grilled Brie ($18): This tasty appetizer pairs soft, grilled Brie with peach chutney and toasted baguette, all drizzled with lavender honey.
Watermelon Basil Margarita ($16): In the mood for a light drink with a little more of a punch? Try this refreshing cocktail, which mixes Corzo Silver tequila, Cointreau, basil, muddled watermelon, and hand-pressed lime.
Mediterranean Grain Salad ($14): This light, satisfying salad is a mix of grains, tomato, cucumber, feta, olive and lemon vinaigrette.
Fruits De Mer ($42): If you’re in the mood for a light lunch, this iced platter with king crab, poached shrimp oysters and a chilled mussel salad is just the thing.
Mediterranean Grain Salad
La Côte is open daily for lunch from 11 a.m. to 7 p.m. Reservations are accepted, and walk-ins are accepted from the boardwalk.
By Jennifer Agress | Miami Editor
When it comes to Peruvian food and drink, no one does it better than Pisco y Nazca Ceviche Gastrobar {8405 Mills Drive, Miami; 305.630.3844}. Brought to you by the talented team behind Bulla Gastrobar {2500 Ponce De Leon Boulevard, Coral Gables; 305.441.0107}, this popular chain puts a modern twist on traditional Peruvian favorites, serving up different anticuchos and causas, lomo saltado, parihuela and innovative ceviches like jalapeño, rocoto, ají Amarillo, passion fruit and more. After the success of its first Kendall location, which opened in late 2015, Pisco y Nazca opened a second location in Doral in June 2016.
Catering to Miami’s summer temperatures, Pisco y Nazca recently added new refreshing drinks and specials to its daily “Hora Loca” happy hour and weekend brunch. Along with the locale’s signature Peruvian cocktails, diners can now stay cool with one of three Peruvian Sangria Pitchers: El Shandy, Sangria Peruana, or Sangria Brava.
For a taste of these sweet sippers, head to either location during weekend brunch or Hora Loca, which runs from 5 to 7 p.m. daily. Go during the latter and order one of each pitcher… rumor has it they’re 50% off.
Happy dining!
By Jennifer Agress | Miami Editor
Head to the heart of the Magic City, to Jean-Georges Vongerichten’s Matador Room in the EDITION Miami Beach, and you’ll find one of the area’s most popular hotel bars of the same name. Paying homage to the art of mixology, Matador Bar {2901 Collins Avenue, Miami Beach; 786.257.4600} has become a staple for Miami’s finest. And with its craft cocktails, sleek black walnut-paneled walls, sexy vibes, and floor-to-ceiling windows with sparkling Atlantic Ocean views… it’s easy to see why.
Now on Thursday, September 22nd, patrons have another reason to stop by Matador Bar: the fourth installment of its monthly Bar Takeover series. From 9 p.m. to midnight, come and drink to your hearts content as the cocktail-savvy team from The NoMad Hotel, in NYC, brings their talents to Miami Beach. For one night only, James Beard Award-winning mixologist and NoMad Bar Director, Leo Robitschek, promises to give the Matador Bar a taste of the real Manhattan—perhaps both the city and the cocktail.
This Matador Bar Takeover will include $12 Nomad cocktails and live music. To find out more about it, visit the event’s Facebook page here.
See you there!
By Jennifer Agress | Miami Editor
Chef Flavio Solórzano of Señorio de Sulco
Flavio Solórzano makes a mean ceviche. The head chef at Lima’s Señoria de Sulco in Miraflores, Solórzano is unashamedly biased when it comes to the world-renowed classic: Peru makes the best.
There’s something to that claim. Given the coastal treat of both warm water and cold water seafood, the unparalleled chiles grown in inland Peru, and salt harvested from Incan beds in the mountains, it’s hard to replicate the quintessential Peruvian ceviche. But here are a few tricks Americans can keep in mind when they attempt a recreation.
First: Keep it simple. No tomatoes, cucumbers, or other interloping extras. The best ceviche, says Solórzano, is made of five things: fish, salt, lime juice, red onion, and chile.
Second: Pick the best fish. This is tricky, as properly prepared ceviche produces milky leche de tigre when the salt and lime juice break down the proteins in the fish. That means the fish has to have “raw muscle”—a characteristic of some flounder, mahi mahi, and sole. Also, says Solórzano, use a fillet from the back of the fish and cut against the grain into small bite-sized portions.
Third: Limes used in Peruvian ceviche (limón) are distinctly different than what’s commonly used in the U.S. Key limes are close, but are sweeter than what you’d find in South America. Whatever you pick, it has to be organic and balance acidity with a touch of sweetness. Generally, three small limes are juiced for every serving of ceviche.
Fourth: Red onion should be fresh and pink—and not sweat. If it sweats, it’s old; throw it out. Once you slice it—thinly, mind you—soak in room temperature water until you’re ready to use it. This prevents oxidation.
Fifth: Use ají chile—the freshest you can find. And don’t just cut it up. Smash it with the side of a knife first, then thinly slice. This produces a more aromatic product.
Traditional Peruvian ceviche with local corn and ají chile
Sixth: Process is everything. Toss the cubed fish with the salt first, then the lime juice. Mix gently, and allow the leche de tigre to form slowly (30 seconds or so). Taste. Add salt or lime juice as needed to balance flavors. When balanced, add a splash of red onion water to mellow the ceviche a bit. Toss in red onion and chopped chile and serve immediately. (Solórzano is not one to use the traditional sweet potato as an accompaniment, but feel free to include it—it helps cut the heat. You can also serve it with fresh corn.)
Did you know? There’s such a thing as hot ceviche. Originally made by the aboriginal Andean peoples, this twist on the classic uses beef tenderloin, thinly pounded, mixed with hot oil, milk, lime juice, salt, garlic, and ginger. At Señorio de Sulco, Solórzano finishes the dish with achiote oil.
Hot ceviche, made with beef tenderloin, hot oil, milk, lime juice, salt, and achiote oil
This is one article in a series on Peruvian culture and dining. Look for more at diningout.com.
By Jeffrey Steen, Managing Editor
Labor Day Weekend is finally here, and that means no work, sleeping in, and (like any long weekend in Miami) extra beach days. But as any beach-goer knows, sometimes you need to take a break from the heat and recharge and refuel with good food and drink. The hard part? Deciding where to go.
That’s where we come in. Miami Beach is sprawling, so depending where you are, here are some of our favorite haunts to break up your beach day and grab a bite to eat:
SOUTH OF FIFTH
Izzy’s Fish & Oyster
If you’re lounging on South of Fifth, make lunch a little extra special with fresh, New England seafood from none other than Chef/Owner Jamie DeRosa, of Izzy’s Fish & Oyster {423 Washington Avenue, Miami Beach; 305.397.8843}. Known for his lobster rolls, clam chowder, Parker House rolls and fried clams, this weekend, it’s all about brunch and oysters. Buy a bottle of wine or champagne, and get the locale’s raved-about oysters for just $1 each. Plus, this weekend only, it’ll be serving up brunch Friday through Monday, meaning you can get Chef’s delicious Lobster Poutine with waffle fries, cave aged cheddar and smoked bacon four days in a row.
SOUTH BEACH
LT Steak & Seafood
If you’re staying around Ocean Drive, look no further than The Betsy Hotel. There, award-winning Chef Laurent Tourondel recently-opened his American concept, LT Steak & Seafood {1440 Ocean Drive, South Beach; 305.673.0044}, with a seasonally inspired menu influenced by the vibrant energy of Miami. Order appetizers for the table – like The Betsy Crabcake with smoked piquillo-paprika and market greens, or a half-dozen Kumamoto or Kusshi raw bar oysters – and follow it up with the Lemon Poached Lobster Salad with avocado, crispy kale, mache, asparagus and grapefruit oil. Then go back to the sand, close your eyes, and let the food coma sink in.
THE VENETIAN ISLANDS
Lido Bayside Grill, The Standard Spa, Miami Beach
For those island-seekers hanging out on the Venetian, there are few places more iconic than The Standard Spa, Miami Beach. Lido Bayside Grille {40 Island Avenue, Miami Beach; 786.245.0880}, the haunt’s main watering hole, keeps its menu healthy, sun-kissed, wholesome and natural, just like the traditional Mediterranean diet and lifestyle. Opt for Executive Chef Mark Zeitouni’s raw vegan Living Lasagna, or his Spicy Tuna Poke with avocado, macadamia nuts, Dalkon sprouts, green onion, cucumber, quinoa, sesame seeds and ponzu. If you want something even lighter, the Avocado Toast with multigrain bread, avocado lime salt, greens and smoked salmon is always a good choice, as is The Standard Smoothie: a refreshing blend of fresh strawberries, banana and yogurt. If that doesn’t make you feel good inside and out, we don’t know what will.
MID-BEACH
Market at EDITION
If you haven’t experienced the cooking styles of Jean-Georges Vongerichten, Market at EDITION {2901 Collins Ave, Miami Beach; 786.257.4600}, his Miami casual-chic option, is a good place to start. An imaginative reinvention of the classic 24-hour Miami Beach coffee shop, Market is a modern-day take on the great, centuries-old Mediterranean food bazaars. It’s part patisserie, part boulangerie, part salumeria and part open-air café, and serves everything from gourmet pizzas and pastas, charcuterie, and sandwiches, to juices, smoothies, wines, and delectable desserts. At lunchtime, get the Artisanal Salumi and Cheese Board with pickles, fruit and nut bread – it’s more impressive than you think – or the house-roasted turkey sandwich with local bacon, arugula and jalapeños. Pair it with a chilled glass of Sauvignon Blanc or one of Jean-George’s special cocktails, like the Raspberry Lychee Bellini with La Gioiosa Prosecco, lychee and raspberry, and return to the beach happier than when you left.
Happy dining!
By Jennifer Agress | Miami Editor
While the craft beer movement might be consuming the American market, it’s a different story in Peru. Here, the sudsy pride from jungle to coast is indisputable: Cusqueña. From the sides of restaurants on the sloping, cobbled streets of Cusco to the electronic marquis of Lacormar mall in Lima, the Cusqueña brand is everywhere.
But why is this simply crafted brew so popular? And how does a country so rich in culinary traditions incorporate this longstanding beer into its mealtime culture?
First, a bit of history. It all began with two foreign brewers—Jakob Backus and John Howard Johnston—who emigrated to Lima, Peru in the 1800s. In the late 1880s, they incorporated as The Backus and Johnston’s Brewing Company, and began brewing the country’s flagship beers. After a flood of British investment, Johnston left Peru, and the company, in 1898. A year later, Backus died. The Brits continued to own and run the company until the mid-1950s, when assets were returned to Peru. In 1994, the company acquired longstanding Peruvian competitors National Beer Company which produced Pilsen Callao beer. After 2000, acquisition of Backus and Johnston by SABMiller made the brewery one of the most significant features in the SABMiller portfolio—a collection of beers that now includes Cusqueña, Pilsen Callao, Cristal, San Juan, and a handful of other labels.
In the Backus family of beers, Cusqueña is considered a premium brew, offered in four year-round varieties—golden lager (dorada), wheat (trigo), red lager (rojo), and dark lager (negra)—and one seasonal variety—a uniquely Peruvian beer brewed with pearl quinoa instead of wheat.
When compared with its sister beers in the Backus portfolio, there are a few things that make Cusqueña stand out from the crowd. First, it’s brewed with top-notch ingredients sourced locally and regionally whenever possible. And as anyone who has brewed beer knows, water makes the flavor—a flavor that can’t be duplicated outside of Peru.
Second, each variety is crafted with a nuanced palate. From the polestar dorada, which layers grassy undertones with a vague maltiness, to the specialty quinoa that offers surprising notes of orange and tropical citrus, these beers are not one-dimensional. Easy to drink? Yes. But not boring.
Cusqueña beer with classic Lomo Saltado
Third, the brewmeisters at production breweries across Peru—located in five cities across the country, including in Lima, Cusco, and Arequipa—brew with food in mind. While many large production beers are crafted simply to be enjoyed solo, Cusqueña thinks about how their varieties will marry with classic Peruvian cuisine. Not surprisingly, they manage that well, with apt pairings across the flavor palette of the entire country. And if a beer pairs well with a nuanced dish, it often goes well in the dish. Brewery conversations with many high-profile Peruvian chefs, including Chef Flavio Solorzáno of El Señorio de Sulco in Lima and Chef Manuel Córdova of MAP Cafe in Cusco, have opened the door to cooking with Cusqueña and alongside Cusqueña. Much like wine, the beer’s dynamic flavor profiles bring new dimensions to meals in restaurants across the country.
At the moment, Cusqueña is available only on the eastern seaboard in the U.S., but the hopes are to expand distribution so that American markets get to enjoy the same beer that has captivated Peru for decades. And with that introduction, Peruvian food is bound to follow—a palate-astounding journey that will re-craft our appreciation for beer and South American cuisine.
To get a taste of this premium cerveza, visit cusquena.com and look for recipes at diningout.com made with and for this scrumptious South American brew.
By Jeffrey Steen, Managing Editor
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