Craving a glass of wine? We’ve got just the spot!
Here are our five favorite wine deals in the Magic City:
Cibo Wine Bar Coral Gables
The deal: Sociale Thursdays
Every Thursday, head to Cibo Wine Bar Coral Gables {45 Miracle Mile, Coral Gables; 305.442.4925} and get half-priced wine, a live DJ, and free drinks for ladies from 4 p.m. to 7 p.m.
Barmeli69
The deal: Happy Hour
Go to Barmeli69 {6927 Biscayne Boulevard, Miami; 305.754.5558} every Monday through Friday, from 5 p.m. to 7 p.m., and get “happy price” glasses and bottles of Spanish Sauvignon Blanc, Spanish Cabernet Sauvignon, French Rose Syrah, or Italian Prosecco for $6 or $22, respectively.
Tatel Miami
The deal: After work at Tatel Miami
At Tatel Miami {1669 Collins Avenue, Miami Beach; 305.604.0523}, get $6 glasses of wine Monday through Friday, from 6 p.m. to 8 p.m.
Sawa Restaurant & Lounge
The deal: Thursday Nights
Every Thursday, get half-priced bottles of wine–on any bottle of wine–from 7 p.m. to Midnight at Sawa Restaurant & Lounge {360 San Lorenzo Avenue #1500, Coral Gables; 305.447.6555}.
NaiYaRa
The deal: Happy Hour
Every day of the week, get $7 white and red wine, rosé, and Prosecco from 5 p.m. to 7 p.m. at NiaYaRa {1854 Bay Road, Miami Beach; 786.275.6005}.
Happy dining!
By Jennifer Agress | Miami Editor
Joe’s Famous Key Lime Pie from Joe’s Stone Crab
serves ten
Ingredients
2 14-oz cans sweetened condensed milk
5 egg yolks
1 c fresh key lime or lime juice
Zest of 1/2 a key lime or lime
10 graham crackers, crushed
1/4 c sugar
5 Tbsp unsalted butter, melted
Whipped cream (optional)
Method
Preheat the oven to 375 degrees. Mix the milk, egg yolks, lime juice, and zest for filling. Combine the crackers, sugar, and butter for crust. Form the crust in the pie pan. Bake for eight minutes. Remove and cool. Pour the filling in the crust and bake for another eight minutes. Remove and cool. Once cool, place the pie in the freezer for at least one hour or until ready to serve.
To serve: Remove the pie from freezer and let thaw for 15 minutes. Top with whipped cream, if desired.
Enjoy!
In 1972, the Miami Dolphins had an undefeated, 16 and 0 season—and to pay homage to that season, StripSteak by Michael Mina {4441 Collins Avenue, Miami Beach; 305.674.4780} created a margarita with a spicy South Florida twist. Watching the Dolphins’ game and want to relive the good ol’ (read as: winning) days? Make this cocktail at home. Or… go to StripSteak and have the bartender whip one up for you. Either way, you win!
Here’s the recipe:
Start by making your own jalapeño agave syrup. To do that, combine 12 ounces agave syrup, 12 ounces filtered water, and two or three jalapeño slices in a saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer for 30 minutes, tasting periodically until you reach your desired level of spiciness. Remove from heat. Skim off and discard jalapeño slices. Cool to room temperature before using. NOTE: You can store the jalapeño agave syrup in the refrigerator for up to one month.
To make the cocktail, pour 1 1⁄2 ounces Reposado tequila, 1⁄2 ounce Blue Curaçao, 1⁄2 ounce Florida orange juice, 1⁄2 ounce pineapple juice, 1⁄2 ounce freshly-squeezed lime juice, and 1⁄2 ounce jalapeño agave syrup in a shaker with ice. Shake until chilled. Cut an orange peel into the shape of a dolphin. Strain the mix into a rocks glass over more ice. Garnish with the dolphin-shaped orange peel.
Happy dining!
By Jennifer Agress | Miami Editor
Named after one of the most beautiful cities on Italy’s Mediterranean coast, the San Remo at Scarpetta {4441 Collins Avenue, Miami Beach; 305.674.4660} offers a taste of all things Italy. Visit this Scott Conant staple at the Fontainebleau Miami Beach and try it yourself–and then come home and make it behind the bar. We’ve got the recipe, below!
Combine the 1 1/2 ounces Carpano Antica sweet vermouth, 1 ounce St. Germain elderflower liqueur, 1 ounce orange juice, 1 ounce Campari, 1/2 ounce bourbon, and juice from 1/2 a lime in a shaker filled with ice. Shake well and strain over more ice in a rocks glass. Garnish with an orange twist.
Happy dining!
By Jennifer Agress | Miami Editor
Baked Tagliolini with Ham from Cipriani
serves four
Ingredients
Baked tagliolini:
3/4 lb dried tagliatelle or tagliolini (green pasta is recommended)
1/2 c or 2 oz prosciutto, cut julienne
1/2 c grated Parmesan, plus extra
3 Tbsp butter
Bechamel sauce:
1/4 c unsalted butter
1/4 c flour
2 c cold milk
Salt
White pepper, to taste
Method
For Bechamel sauce: Melt butter in the top of double boiler or in a heavy bottom saucepan, over low heat. Whisk in flour. Cook gently without browning, stirring constantly, for about four or five minutes. Take the pan off the heat and vigorously whisk in cold milk. When the sauce is blended well, return the pan to the stove. Cook over medium heat, stirring constantly with a wooden spoon (making sure to scrape the sauce from the bottom and the sides!) until the mixture is thick and smooth. Let the sauce come to a boil. When it does, put the pot over simmering water and let it cook for another 10-15 minutes, stirring frequently. Season with salt and pepper.
For baked tagliolini: Preheat the broiler. Bring a large pot of water to boil and add one tablespoon of salt. Melt one tablespoon of butter in a large skillet, over medium-high heat. Add ham, cooking for one or two minutes while stirring constantly. Cook pasta in boiling water for two minutes, until al dente. Drain the pasta well. Add the pasta to the skillet and toss with the ham. Add another tablespoon of butter, and sprinkle the mixture with half the cheese. Toss well. Spread the pasta evenly in a two-quart, ovenproof casserole dish. Spoon the sauce over the top of the casserole and sprinkle the remaining cheese. Cut the remaining butter into bits and scatter over the top. Broil as close to heat as possible, for one or two minutes, until the dish is golden and bubbly.
To serve: Serve piping hot. Put a bowl of grated cheese on the table for extra topping, if needed.
Enjoy!
Want dinner and a show? This New Year’s Eve, R House {2727 NW 2 Avenue, Wynwood; 305.576.0201}—a fusion of art, food, and music—is giving diners both. Sitting in the heart of Wynwood, R House is actually one of the original restaurants in the neighborhood that put Wynwood on the map. Taking after its widely popular, monthly Sunday Drag Brunches, R House will kick-off 2018 with its first-ever evening drag show on New Year’s Eve.
If you can’t make the Sunday Drag Brunch on December 31, come back at 7 p.m. and enjoy an evening performance! Taking place on New Year’s Eve only, this event welcomes partygoers to enjoy a four-course menu designed by Owner and Executive Chef Rocco Carulli. Get it with a glass of sparkling wine for $75, with unlimited sparkling wine for $90, with bottomless Haute Couture French Bubbles from the Boisset Collection for $115, or with bottomless Vranken Pommery Brut Royal Champagne for $125. Dinner starts at 7 p.m., the show starts at 7:30 p.m., and DJ Jody McDonald will keep the party going all night long.
Need to toast to 2018? The bar will stay open late, too. After all… everyone needs champagne at Midnight.
Happy dining!
By Jennifer Agress | Miami Editor
Looking for a new way to ring in the new year? Seaspice {422 NW North River Drive, Miami; 305.440.4200} has just the thing! On New Year’s Day, head over to this chic Miami River restaurant and lounge, and raise your glass to 2018 with a sexy New Year’s Day Champagne Brunch.
Seaspice isn’t just a place to eat; it’s a place to see and be seen. Decked out in nautical touches, this indoor-outdoor restaurant and lounge is where beautiful Miami locals dock their yachts and swirl around the bar donning the latest fashions. Helmed by Executive Chef Angel Leon, the kitchen sends out a menu of globally-inspired plates with a Mediterranean twist, all made with the freshest products flown in from all over the world. Pair that cuisine with glasses overflowing with only the best champagne or a bespoke cocktail, and you’ll be in heaven. (It’s hard not to be at Seaspice.)
And on the first day of 2018, this sexy spot will offer a Monday brunch from Noon to 4 p.m., complete with sparkling glasses of Moët & Chandon champagne, live music, and of course, those breathtaking Miami River and skyline views. Pair your champagne with a dish off the restaurant’s delicious a la carte brunch menu and you’ll have a New Year’s Day you won’t forget. Enjoy!
Check out the brunch menu here:
Alaskan Crab Florentine with organic egg whites, baby spinach, glazed fava beans, and béarnaise sauce.
Seaspice Lobster Benedict with potato hash, green onion, shaved asparagus, and chive hollandaise.
Crispy Oyster Benedict with puff pastry, creamed spinach, and dill hollandaise.
Serrano Ham Benedict with gaufrette potatoes, caramelized shallots, and sherry hollandaise.
Short Rib Benedict with braised beef short ribs, country toast, and truffle hollandaise.
Power Waffle & Acai Berry with quinoa, flax and hemp seed waffle, acai, yogurt, marcona almonds, and hazelnut butter.
Baked Eggs & Shrimp Casserole with Black tiger shrimp, merguez sausage, country toast.
Black Truffle Egg Tart with gruyere cheese, puff pastry, and chervil.
Wagyu Burger with English cheddar, shitake mushrooms, caramelized onions, a sunny-side-up egg, and truffle aioli on a kaiser roll.
Happy dining!
By Jennifer Agress | Miami Editor
A Negroni is a classic! But in true Nobu style, the Oni Negroni at Nobu Miami {4525 Collins Avenue, Miami Beach; 305.695.3232} has a special sake twist. Go to Nobu and try it yourself… and then come home and make it behind the bar. We’ve got the recipe, below!
Stir 1 oz Hendrick’s Gin, 1 oz Aperol, 1 oz Carpano Antica Sweet Vermouth, and a splash of Onigoroishi Sake in a mixing glass, with ice. Pour into a rocks glass over an artisanal ice cube. Garnish with a grapefruit twist and a thinly-sliced cucumber.
Happy dining!
By Jennifer Agress | Miami Editor
Lobster Mac & Cheese from Wolfgang’s Steakhouse
Ingredients
2 1/2 Tbsp butter
2 Tbsp flour
2 c whole milk
1/4 c gruyere cheese, grated
1/4 c white cheddar cheese, grated
1/4 c parmesan cheese, grated
3 or 4 oz lobster tail meat, steamed and chopped
2 c macaroni, cooked
salt and pepper, to taste
1/4 c mozzarella cheese, grated
Method
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour. Stir until smooth. Continue cooking the mixture for six or seven minutes, until it turns a light, golden color. Meanwhile, heat the milk in a separate pan until it is just about to boil. Add the hot milk to the butter mixture (a 1/2 cup at a time), whisking continuously until smooth. Bring to a boil. Cook for 10 minutes, stirring constantly. Remove the mixture from heat. Add white cheddar, parmesan, and gruyere cheese. Whisk until smooth. Season with salt and pepper, a stir in the lobster and macaroni. Put the mixture in ceramic dish and top with mozzarella cheese. Bake at 375 degrees for 10 to 15 minutes, until the mozzarella is browned.
Enjoy!
Morpheus at Lobster Bar Sea Grille
Nothing gets you quite in the Christmas spirit much like a holiday cocktail, and Miami’s top restaurants and bars have just the drink(s) you need to make your spirits bright. Check out our top five holiday-inspired cocktails below! And because it’s the season of giving, we’ve even included a recipe for one of them so you can make it yourself at home. (You’re welcome.)
Morpheus
On the menu at: Lobster Bar Sea Grille {404 Washington Avenue, Miami Beach; 305.377.2675}
This Greek-inspired martini is made with Bombay Gin, St. Germain Elderflower liqueur, sour mix and lemon, making it perfect for those warm Miami Christmas nights.
Rum Forest Rum
On the menu at: NaiYaRa {1854 Bay Road, Miami Beach; 786.275.6005}
Nothing says “Christmas” like something sweet, so try this tempting libation with passion fruit, basil, fresh pomegranate, and Myer’s dark rum.
Smoked Apple Ol’ Fashioned
On the menu at: Sugar {788 Brickell Plaza, Brickell; 786.805.4655}
Perfect for any winter cocktail list, Old Fashioned’s are designed to warm you up! Try this smoked-apple version and you’ll feel cozy from the inside out.
Rubik’s Spritz
On the menu at: Quality Meats Miami Beach {1501 Collins Avenue, Miami Beach; 305.340.3333}
Prosecco, Stoli Orange, and St. Germain over—wait for it—Rubik’s Cubes. Can we get that under the tree, please?
Stiggin’s Cup
On the menu at: Pizza & Burger by Michael Mina {4441 Collins Avenue, Miami Beach; 305.674.4636}
This cheery Hendrick’s Gin, Pimm’s #1, Plantation Rum, pineapple, lemon, and ginger cocktail comes with a kick… just like the holidays.
Make one at home!
Hosting a holiday party? Looking for some seasonal cocktails to brighten up the holiday cheer? The Morpheus cocktail from Lobster Bar Sea Grille should do the trick. Here’s the recipe, below:
Mix 1 1/4 ounces Bombay Gin, 3/4 ounce Saint Germain elderflower liqueur, 2 ounces sour mix, and a splash of lemon in a shaker. Strain into a martini glass. Enjoy!
Happy dining!
By Jennifer Agress | Miami Editor