It seems like just yesterday that Nobu Eden Roc Miami Beach (and with it, the famed Nobu restaurant) first graced our Miami Beach shores; but somehow, it feels like a lifetime since Miami foodies first heard about the hotel’s soon-to-come second restaurant: the wildly-acclaimed Malibu Farm {4525 Collins Avenue, Miami Beach; 305.531.0000}. The brainchild of beloved chef and Swedish transplant, Helene Henderson, this Malibu restaurant and A-list hangout is popular for its California-style, farm-to-fork food and beachfront vibes. And like its original, the second outpost, which will sit beachside at the Nobu Eden Roc Hotel Miami Beach, will impress diners with its delicate fusion of Scandinavian fare and local, Florida ingredients. Lucky for us Miamians, we’ll get a chance to taste this hot new spot very soon–the much-anticipated Malibu Farm Miami will finally open to the public in April 2017.
So what’s so special about the food? In short, everything. By combining her Swedish roots with California’s fresh, healthy eating, each item on the menu is seasonal, organic and prepared with little-to-no fuss. Different from its Malibu sister, the Miami edition of the restaurant will have a wood-burning oven, and from it, we can expect delights like zucchini-, cauliflower- or regular-dough pizzas, topped with indulgent flavors like local calahoo spinach, Miami Smokers’ bacon, and even organic eggs. If you want something a little more filling, the grass-fed Beef Sirloin with chile cherry tomatoes and açai bowls is sure to please, while lighter options like pea and pesto couscous, Swedish pancakes, smoked salmon, ricotta scrambled eggs or vegan, gluten-free granola never disappoint. No matter what you order, for Helene Henderson, it’s all about making food that makes us feel good inside and out. Pair it with something from the drink menu–like a Bloody Mary, wine, frosé, or one of the organic and agave-based handcrafted cocktails, like the Smoke with mezcal shishito, chipotle agave, and fresh-squeezed lime juice–and you’ll see what we mean.
Happy dining!
By Jennifer Agress | Miami Editor
Chef Helene Henderson, of the soon-to-be-opened Malibu Farm at Nobu Eden Roc Miami Beach
Here is this week’s Miami food news:
CITI Taste of Tennis Returns to Miami TONIGHT!
Tonight, Monday, March 20, CITI Taste of Tennis will kick-off the Miami Open with food, fun and your favorite tennis stars at Brickell’s W Miami. While the guests dine, dance and mingle with A-list athletes—a list that (in the past) has included Serena Williams, Venus Williams, Caroline Wozniacki, and John Isner, to name a few—chefs like Clark Bowen (db Bistro Moderne), Helene Henderson (Malibu Farm), John Iatrellis (Lure Fishbar), Alex Diaz (Tamarina), and more will whip up some of their best bites poolside. Famed tennis duo and twins, Bob and Mike “The Bryan Bros” Bryan, and James Beard Award-Winning Chef Michelle Bernstein will headline the event, and to add a twist to their week, all tennis pros in attendance will take a minute to Serve Up a little something off the court: food.
TONIGHT: TATEL Miami Throws Hot Grand Opening Soirée
Did someone say Enrique Iglesias?! Miami’s favorite Spanish singer will take our breath away with his new restaurant at the Ritz-Carlton, South Beach: TATEL Miami. Created by Enrique and global superstar Rafael Nadal, this Spanish restaurant will offer a mix of traditional Spanish cuisine along with contemporary versions of the classics, like Tortilla Trufada, Croquetas de Leche Fresca, Gallega-style Octopus, Spanish desserts, and the restaurant’s signature dish, the Milanesa de Ternera San Román con Huevo y Trufa. Ensuring it’s extra delicious, Executive Chef Nicolas Mazier, former Executive Chef of NOBU Miami, will helm the kitchen. The restaurant launches with an invite-only party TONIGHT, and opens to the public officially tomorrow, March 21.
DASHI Miami Comes to RYC
Perched right on the Miami River, everyone’s favorite see-and-be-seen spot, River Yacht Club (RYC), is excited to introduce Dashi: a progressive Japanese dining destination. Opening to the public on Friday, March 24, Dashi, which will have seating for up to 80 and will sit in a Japanese-style “jewel box,” will exist as a standalone restaurant within River Yacht Club. There will be two large communal tables, a full bar with shimmering bottles of Japanese whiskey and sakes, and floor-to-ceiling windows, perfect for taking in the idyllic views outside. Chef Shuji Hiyakawa—a protégé of Iron Chef Masahuru Morimoto, a descendant of three generations of Udon makers, and past Executive Chef of Kuro—will oversee the kitchen, which will serve up a la carte specialties like Ocean Scallops with Russian osetra caviar and yuzu, Beef Tataki with soy onion and myoga, Sea Bass Miso with fennel and hoba, Spicy Seafood Udon, Beef Udon with braised short rib, Sushi, and more. Dashi will open to the public on Friday, March 24, and will serve dinner Tuesday through Sunday, from 6 p.m. to 11 p.m.
Celebrity Chef Helene Henderson, of Malibu Farms, Hosts Slow Food Miami’s 6th-Annual Tasting Party
This Friday, March 24, Helene Henderson—Chef/Owner of Malibu Farm {4525 Collins Avenue, Miami Beach; 305.531.0000} and author of Malibu Farm Cookbook: Recipes from the California Coast—will host Slow Food Miami’s 6th-Annual “Snail of Approval” Tasting Party. Affectionately dubbed Miami’s “Freshest Night Out,” this evening under the stars will bring together dozens of the Miami’s best chefs, local growers, and producers for a night of tasting and honoring Miami’s food scene. Taking place at the Nobu Eden Roc Miami Beach, this soirée will have tunes by Michael Casola from JetSet Sounds and drinks by Twenty-One Wine & Spirits. This event will take place on Friday, March 24, from 7 p.m. to 10 p.m. Advanced tickets for the event are priced at $85 per person until noon on March 23, and tickets at the door are priced at $100 per person. All tickets can be purchased here, and all event proceeds will go towards Slow Food Miami’s Edible Garden Program, which creates student–centered organic vegetable gardens, introduces students to the pleasures of good, clean food, and teaches basic garden skills.
Happy dining!
By Jennifer Agress | Miami Editor
Brought to us by the same chefs behind Triciclo, one of Madrid’s most popular restaurants, TANDEM by Triciclo is coming to Miami this April. Designed to be a teaser for Miami’s new European market concept, FIREHOUSE MRKT–which will open with a Triciclo restaurant and other market food shops this September–TANDEM by Triciclo is a three-part collaborative dinner series that will feature the culinary talents of Triciclo’s Javier Goya and Javier Mayor. Adding to its allure, it will also include select chefs who will be a part of FIREHOUSE MRKT once it opens to the public.
Taking up space in Miami’s historic Fire Station No. 2, FIREHOUSE MRKT will be a 5,000 square-foot walk-around market with five fun areas: two main restaurants serving fish and meat, a station for fruits and vegetables, bakery cafes, Salumeria, and a “despensa,” or tapas bar. But because that won’t be open until September, the team behind Triciclo wanted to give Miami’s finest foodies a way to watch, and participate in, its development; so it launched the TANDEM dinner series, set to take place in the raw FIREHOUSE MRKT space itself, so diners could start to get a feel for what it’ll all be about.
Kicking-off the series on April 7 and 8, the first dinner will between a collaborative feast between Mayor, Goya, and Omar Montero, the beloved Mexican chef behind Miami’s Cantina La Veinte and Copper 29, who will also debut his first taqueria at the new FIREHOUSE MRKT. Each dish in this 14-course dinner will be paired with wine or Estrella Damm beer, including standout plates like Watermelon Thai gazpacho with lime and mussels, Salpicon de Res, and Shellfish Rossejat, to name a few.
FIREHOUSE MRKT is located at 1401 North Miami Avenue. This dinner will take place on April 7 and 8, with the remaining two parts of the series to come in Summer 2017. Tickets for the first TANDEM by Triciclo pop up are priced at $100 per person and can be purchased here.
Bulla Gastrobar at Taste of Tennis 2016
On Monday, March 20, CITI Taste of Tennis will once again return to Miami, and tennis fans and food lovers alike can’t wait to see what this year’s event has in store.
Taking place at the W Miami, this evening of food, fame, and A-list athletes will kick-off the Miami Open by pairing some of the world’s best tennis players with Miami’s best chefs. While the guests sip, snack, sway to the music, and mingle with some of their favorite star athletes–a list that (in the past) has included Serena Williams, Venus Williams, Caroline Wozniacki, and John Isner, to name a few–the chefs will whip up some of their best bites poolside. And to add a twist to their week, the tennis pros will even take a minute to Serve Up a little something off the court: food.
Headlining this year’s soirée is none other than famed tennis duo and twins, Bob and Mike “The Bryan Bros” Bryan, and James Beard Award-Winning Chef Michelle Bernstein. But those aren’t the only stars you’ll see! Read below for the full list of chefs and tennis pros you can drink and dine with at CITI Taste of Tennis 2017.
Tennis Players:
Roberto Bautista Agut
Genie Bouchard
Bob and Mike Bryan
Sorana Cirstea
Santiago Giraldo
Johanna Konta
Feliciano Lopez
Sam Querrey
Albert Ramos
Tommy Robredo
Arantxa Sanchez
Yanina Wickmayer
2017 Chef Participants:
Clark Bowen (DB Bistro Moderne)
Helene Henderson (Malibu Farms)
John Iatrellis (Lure Fishbar)
Alex Diaz (Tamarina)
Timon Balloo (Sugarcane Raw Bar Grill)
Janine Booth & Jeff McInnis (The Sarsaparilla Club)
Aaron Brooks (Edge Steak & Bar)
Thomas Buckley (Nobu)
Stuart Cameron (Byblos)
Santiago Gomez (Tacology)
Saul Ramos (Michael’s Genuine Food & Drink)
Bill Telepan (Oceana)
Cesar Vega (Sushisamba)
Dustin Ward (BLT Prime)
Cesar Zapata (Phuc Yea)
This event will take place on Monday, March 20, from 7 p.m. to 10 p.m. The W Miami is located at 485 Brickell Avenue. Tickets are priced at $200 per person and can be purchased here.
Happy dining!
By Jennifer Agress | Miami Editor
Braised Beef Short Ribs from Brasserie Azur
serves four
Ingredients
Beef Short Ribs:
1 liter fresh Florida orange juice
2 Florida oranges
1 liter veal stock
1 oz fresh ginger, ground
10 grams smoked paprika
2 oz honey
1 onion
1 carrot
1 garlic clove
1 bunch of thyme
1 bunch of rosemary
1 leeks
1 piece of celery
Salt and pepper, to taste
Mashed Potatoes:
2 lbs Yukon gold potatoes
¼ liter of milk
4 oz butter
Salt and pepper, to taste
Sautéed Spinach:
8 oz spinach
10 grams of garlic
Salt, to taste
Olive oil, to taste
Method
For the beef short ribs: The day before you want to serve it, season your meat with salt, pepper, ground ginger, and paprika. Brush it all with honey. Put your short ribs in a container and cover the meat with orange juice, letting it marinate for a minimum of 12 hours.
When it comes time to cook, preheat the oven to 325 degrees. Clean and cut your carrots, leeks, onion, celery, and garlic cloves. Take your meat out from the marinade and let it dry for a little bit on a towel. In a brassier, pan-sear the meat on a high temperature (one minute on each side) and watch as the meat begins to caramelize. Put your meat on a tray and, in the same brassier, pan-roast your vegetables and top with the meat. Recover it all with the remainder of the marinade and veal stock. Add thyme and rosemary, boil the mixture for two minutes, cover it all with a lid, and cook it in the oven for three hours and 30 minutes.
When the meat is almost done, zest your oranges and blanch them three times. Mix the zest with brown sugar and one cup of water. Cook it all until the zest is a confit, but not caramelized. When your meat is ready, take it out of the juice and divide it into 8 to 10 oz portions. Reduce the liquid in the pan until you get a slightly thick sauce, and drain the rest. Sear your meat until it’s your desired color and deglaze it with the sauce.
For the mashed potatoes: Clean the potatoes and put them in a saucepan with water and salt. Cook for one hour on medium heat. Warm your milk. When the hour is up, peel the potatoes and mash them with a grounder. Add the milk and all of the butter (it’s best if your butter is pre-cut into small cubes and very cold). Add salt, to taste.
For the spinach: Sauté your spinach in olive oil with garlic, salt, and pepper.
Plate the mashed potatoes in the middle of a pasta bowl. Top it with the spinach. Put the meat on the spinach and generously pour the sauce on and around the meat and the mashed potatoes. Decorate the meat with your orange zest confit mixture and serve.
Dessert Cart at La Mar by Gastón Acurio
One of the Mandarin Oriental, Miami’s fine-dining restaurants, La Mar by Gastón Acurio {500 Brickell Key, Brickell; 305.913.3858}, is turning three… and next weekend, it’s inviting all of Miami to celebrate its milestone birthday.
The festive weekend will kick-off on Saturday, March 18, from 6 p.m. to 9 p.m., when the restaurant’s recently-opened waterfront lounge, YAKU by La Mar, will offer $3 bar bites and unlimited Pisco Punch Cocktails for just $33. Then, the next day, come back for a special birthday edition of the restaurant’s ever-popular Sunday brunch. During this brunch, pair Executive Chef Diego Oka’s Peruvian specialties—like Plancha Anticuchero, Lomo Saltado and Fried Egg, Jalea Frita, and Pescado Chorillana—with fresh seafood and savory grill stations, Chaufa Aeropuerto for the table, La Mar’s famous “dessert cart,” unlimited brunch cocktails, wines, and Piper-Heidsieck champagne, and of course, live music, decorations and a one-of-a-kind birthday cake.
La Mar by Gastón Acurio hosts brunch every Sunday, from Noon to 3:30 p.m. It is priced at $85 per person. A “Premium Brunch” experience is also available for $120 per person, and includes additional a la carte dishes like King Crab Anticuchero, as well as unlimited Charles Heidsieck champagne.
Happy dining!
By Jennifer Agress | Miami Editor
When Mark Soyka first opened his pump house restaurant concept, Café Roval {5808 NE 4th Court, MiMo; 786.953.7850}, in November 2016, Miamians everywhere couldn’t wait to see what the famed restaurateur had in store. Previously known for top dining locations like News Café, Van Dyke Café, and his namesake restaurant, Soyka–all of which have received rave reviews–Mark Soyka opened his latest project with one thing in mind: enchantment. Praised for its farm-to-table (in many ways, healthy) dishes, high wood beam ceilings, beautiful coral rock walls, and urban Shangri-La gardens with lush greenery, praying Buddha statues, and natural stone pools, Café Roval is where good food meets good ambiance.
And to find out more about why everyone loves it, we took a few minutes to speak with the man behind Café Roval’s standout cuisine, Executive Chef Peter Fred. Here’s what he had to say:
What’s your favorite ingredient to cook with?
I don’t have a specific one! I like to mix and match all the flavors you have on your tongue–whether it’s sweet, salty, or spicy–to make my dishes as well-balanced as possible.
Let’s talk about the menu. What can we expect this spring?
Moving forward, I think we’re going to be using more fresh, local, and farm-to-table fare as much as possible. We like to keep the menu fresh and healthy, but with more flavor, so that everybody can enjoy it. I like to make food that’s approachable and really good, but maybe just a little bit different from what you’re used to. We do have vegan specials on our regular menu, and to keep pleasing those customers, we’re going to be introducing some grains in the form of salads.
Everyone has been raving about everything about Café Roval since the day it opened, from the ambiance to the food itself. Why do you think that is?
The ambiance, in general, is a huge factor; I think the view is one thing that people can’t compare, especially when you sit outside. When you sit down, hear the music playing, see how friendly the staff is, checkout the views and get into the romantic, family-like setting, you’re just blown away. Also, everybody here is very approachable–if you ask for substitutions, we can accommodate. You just feel at home when you’re here. It’s a very comfortable setting.
What’s your favorite seasonal dish on the restaurant’s current menu?
Pompano, with a purée of cucumber and peas. It’s very fresh. I finish it off with some farro, do braised Swiss chard leaves, and pickle the Swiss chard stems to add a little acidity to the dish. I throw in roasted Spring onions and add some fresh chamomile to it, as well.
Happy dining!
By Jennifer Agress | Miami Editor
Stone Crabs at Joe’s Stone Crab
One of the best things about living in South Florida (aside from, well, everything) is our constant access to unbelievably fresh seafood. And this Thursday, March 9, we get to celebrate some of that seafood with National Crab Day.
Here are our favorite places to eat crab this Thursday:
Joe’s Stone Crab
Obviously, when you think of eating crab in Miami, there’s nowhere more iconic than Joe’s Stone Crab {11 Washington Avenue, Miami Beach; 305.673.0365}. While the locale’s fresh and famous Florida Stone Crabs are the main draw, Joe’s also has Stone Crab Bisque ($9.95), Jumbo Lump Crab Cakes ($26.95), King Crab Claws ($69.95), King Crab Legs ($71.95), different Crab Cake-topped salads ($20.50+), a Crab Cake Sandwich ($15.50), a Crab Roll ($13.95), Crab & Onion Dip with house-made chips ($12.95), and a Cold Seafood Platter with Stone Crabs, shrimp, oysters, and a ½ cold lobster ($34.95). So yeah… there’s plenty of crab dishes to choose from at the famed Joe’s Stone Crab. Joe’s Stone Crab will be open on Thursday from 5 p.m. to 10 p.m.
NAKED CRAB
At Fort Lauderdale’s NAKED CRAB, in B Ocean Resort in Fort Lauderdale, guests can celebrate the food holiday in style… with champagne! All day long, guests who order any crab dish will get a complimentary split of Piper-Heidsieck Brut champagne, and those who order the restaurant’s popular Crabster–a 2 lb. Dutch Harbor Red King Crab stuffed with shrimp, crab, and lobster for three–will get a full bottle of Piper-Heidsieck Brut. NAKED CRAB is open from 7 a.m. to 11 p.m. daily.
A Fish Called Avalon
In the mood for an elegant feast? Look no further than one of Ocean Drive’s classic spots, A Fish Called Avalon {700 Ocean Drive, Miami Beach; 305.532.1727}. For the straightforward real deal, get Jumbo Stone Crab Claws served over crushed ice ($20). For a twist on the traditional crab dish, opt for the Crab Crusted Grouper with steamed spinach, giant white beans, teardrop heirloom tomatoes, and madeira beurre blanc ($40), or the Jumbo Lump Crab Cake with haricot verts, microgreens, and spicy sriracha rémoulade ($18).
Coya Miami
Coya Miami {999 Brickell Avenue, Brickell; 305.415.9990} is our favorite Peruvian spot in South Florida. If you’re in the Brickell area, stop for a couple crab dishes. The Causa Tradicional with snow crab, yukon gold potato, apple, and Peruvian olives is a restaurant favorite, as is the Rollo de Cangrejo with snow crab, yuzu rocoto aioli, and avocado. Coya Miami will be open on Thursday for lunch and dinner, from Noon to 3 p.m. and 6 p.m. to 11 p.m.
River Seafood Oyster Bar
If crab is what you’re craving, take your pick. River Seafood Oyster Bar {650 S. Miami Avenue, Brickell; 305.530.1915} has plenty of crab dishes to choose from: like Jumbo Lump Crab Cakes with horseradish aioli, corn relish, and mache ($18); Gnocchi & Jumbo Lump Blue Crab with shaved black truffle, Parmesan, and basil ($30); and Crab Fried Brown Rice ($15). River Seafood Oyster Bar will be open on Thursday from Noon to 10:30 p.m.
LT Steak & Seafood
The Betsy Hotel is as adorable as its in-house restaurant, Laurent Tourondel’s LT Steak & Seafood {1440 Ocean Drive, Miami Beach; 305.673.0044}, is delicious. While there, celebrate the crab-filled day with Crunchy Curried Lump Crab sushi with mango and cilantro ($16), a starter of Grilled Alaskan King Crab poached in yuzu butter ($26), or a Seafood Platter from the raw bar ($47). The latter comes with three oysters, three clams, two tiger shrimp, one King crab leg, and two Taylor Bay scallops. LT Steak & Seafood will be open on Thursday from 7 a.m. to 10 p.m.
Happy dining!
By Jennifer Agress | Miami Editor
House Cured Salmon Gravlax
Sommelier Haunah Klein, the newly-appointed Head Sommelier at db Bistro Moderne Miami {255 Biscayne Boulevard Way, Downtown Miami; 305.421.8800}, will pay homage to the restaurant’s 2017 wine dinner series with her very first pairing event: a Champagne Pommery Dinner. Taking place on Wednesday, March 15, this elegant evening of bubbles and dinner will feature not only Haunah’s exquisite taste in wine, but also Executive Chef Clark Bowden and Pastry Chef Saeko Nemoto’s impressive skills in the kitchen. Start with a lavish cocktail reception and move on to a three-course dinner. With its delicious food and drink pairings, immaculate Downtown Miami views, and striking setting, this champagne-powered night will be nothing less than delightful, just as db Bistro Moderne always is.
Here’s what’s on the menu at db Bistro’s first wine dinner series event of 2017:
Escargot Vol au Vent, Caviar Belini, and Kumamoto Oyster
paired with Pommery Brut NV
House Cured Gravlax, Radish, Quail Egg, and Sorrel
paired with Pommery Apanage NV
Osso Buco, Risotto, Braised Leeks, and Gremolata
paired with Pommery Brut Rosé NV
Religieuse, Raspberry, Yuzu, and White Chocolate
paired with Pommery Brut Apanage Rosé NV
This event will start at 7 p.m. on Wednesday, March 15, in db Bistro’s Persimmon Room. Tickets are priced at $95 per person and can be purchased here.
Happy dining!
By Jennifer Agress | Miami Editor
Via Kon Tiki from Rhum Barbancourt at The Art of Tiki: A Cocktail Showdown
It’s been a week since the South Beach Wine and Food Festival made its triumphant return back to sunny South Florida for the 16th year, and if we’re honest, we’re still a little full. But as we settle back into normal life here in the Magic City, we’re still dreaming about all the delicious eats and drinks we had at last weekend’s A-list foodie fest… like these crave-worthy bites, listed below.
Ricotta Toast with Roasted Tomatoes, Herb Pesto & Saba
from Butter Restaurant, NYC
The brainchild of the event’s co-host, Chopped judge Alex Guarnaschelli, this bite topped olive oil-toasted sourdough bread with saba, oven-dried cherry tomatoes, herb pesto, and grated Parmesan cheese.
Where we had it: Barilla Italian Bites on the Beach hosted by Valerie Bertinelli and Alex Guarnaschelli
Exclusive SOBEWFF Donut!
from The Salty Donut, Miami
The Salty Donut is undeniably Miami’s most popular artisanal donut shop. Special for this late-night fête, the shop made this 24-hour raised brioche donut with dark chocolate ganache, milk chocolate crémeux, passion fruit gel, salted caramel, and for yet another impressive Salty Dog presentation, a Swank Farms Micro Blossom.
Where we had it: Salty, Sweet & Savory Treats: A Late-Night Party presented by Thrillist
Jacmel Jet Pilot
from Broken Shaker & Bar Lab
This tiki cocktail was a cunning concoction of Rhum Barbancourt 3-Star (aged four years), Rhum Barbancourt White Rum, housemade falernum, lime and grapefruit juices, cinnamon syrup, Absinthe Refined™ and a mint sprig, Parachuting Cinnamon, and a bamboo straw.
Where we had it: The Art of Tiki: A Cocktail Showdown hosted by Robert Irvine
Via Kon Tiki
from Rhum Barbancourt
The event sponsor, Rhum Barbancourt, made this tasty little sipper: a mix of coconut rooibos tea-infused Rhum Barbancourt White Rum, Long Hot Coconut Cream, Don’s Spices and pineapple, orange and lemon juices.
Where we had it: The Art of Tiki: A Cocktail Showdown hosted by Robert Irvine
Coccoli
from Prime Italian, Miami Beach
This out-of-the-box sandwich stuffed fried dough with a pile of prosciutto, covered it in creamy stracchino cheese, and doused the whole thing in truffle-laced honey.
Where we had it: Barilla Italian Bites on the Beach hosted by Valerie Bertinelli and Alex Guarnaschelli
Porchetta & Pasta
from Louie Bossi’s Ristorante Bar & Pizza, Fort Lauderdale
Is there anything more indulgent than hot, melted cheese? How about a hot, cheesy pasta… made in a wheel of cheese? At this year’s SOBEWFF Barilla Italian Bites on the Beach event, the famed Louie Bossi’s Ristorante Bar & Pizza hollowed out a wheel of Parmesan, filled it with hot pasta, tossed said pasta with a mushroom-based sauce, let the surrounding Parmesan melt all over it, and served the pasta with pieces of crispy-skinned porchetta carved right onsite.
Where we had it: Barilla Italian Bites on the Beach hosted by Valerie Bertinelli and Alex Guarnaschelli
That Guy’s Burger
from Jr’s Gourmet Burgers, Miami Springs
The people have spoken, and the winner of Burger Bash’s Heineken Light People’s Choice Award was none other than this burger from Miami Springs-based Jr’s Gourmet Burgers. More like a patty melt than a burger, this bacon-wrapped bite was made with a guava ketchup and a guava cream cheese.
Where we had it: Heineken Light Burger Bash presented by Schweid & Sons hosted by Rachael Ray
Bacon PB&JJ Burger
from Quality Meats, Miami Beach
Quality Meats Bacon PB&JJ Burger was equal parts spicy and sweet, thanks to its jalapeno jelly, crunchy peanut butter, and salty bacon, all in (you read that right)… a burger.
Where we had it: Heineken Light Burger Bash presented by Schweid & Sons hosted by Rachael Ray
Cuban Frita
from Pizza & Burger by Michael Mina, Miami Beach
Pizza & Burger by Michael Mina is already a favorite of ours, and its Cuban Frita is just one example why: it tops a beef and chorizo patty with smoked paprika aïoli, crispy potatoes, and spicy chicharrones.
Where we had it: Heineken Light Burger Bash presented by Schweid & Sons hosted by Rachael Ray
Old Fashion Spiked
from Salty Donut
Yep, we’re calling out The Salty Donut twice. At the festival’s main event, it served a slew of donuts, including this Old Fashion Spiked donut hole. It covers a 24-hour brioche donut hole with Angostura sugar and stuffs it with a shooter of a simple syrup, orange zest, and bourbon redux.
Where we had it: Goya Foods’ Grand Tasting Village
Braised Lamb Shank
from R House
There’s a reason R House is one of our favorite Miami restaurants, and this Braised Lamb Shank bite is just one reason why. In it? A porcini-mushroom-coriander-cinnamon rub, Israeli couscous, arugula pesto, glazed baby carrots, and a port reduction.
Where we had it: Goya Foods’ Grand Tasting Village
Happy dining!
By Jennifer Agress | Miami Editor
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