New Year’s Eve is nothing short of spectacular on Miami Beach, and at Tanuki {1080 Alton Road, Miami Beach; 305.615.1055}, you can kick it all off with a special prix-fixe menu you won’t forget. Perfect for those “new year, new you” vibes, Tanuki is inspired by its namesake Japanese talisman: a shape-shifting figure, believed to give good luck, that sits right in the center of the restaurant. Grab a seat indoors, and Asian-inspired art and digital imagery will leave you feeling like you’re in the heart of Tokyo’s bustling Shibuya Crossing District. But if the weather’s nice, sit outside, where you’re guaranteed a taste of a Miami Beach NYE.
Priced at $128 per person, excluding tax and gratuity, the restaurant’s special NYE menu promises to immerse guests in the culinary wonders of the Far East. After being welcomed with a Tori cocktail—a mix of Nikkey Coffey Gin, St. Germain, fresh lime juice, cucumber, simple syrup, and egg whites—and a surprise amuse bouche, guests can look forward to ringing in 2019 with the following drool-worthy plates:
Stone Crab Salad with arugula, cucumber, XO aioli, and avocado
Sushi Platter with uni, blue fin toro, hamachi sashimi, oysters, and tartar sauce
Crispy Snapper with Caviar, plus butter lettuce, kataifi, madai, and jalapeño
Shrimp Hargao with tobiko
Barramundi King Crab Sweet & Sour with pan-seared Asian sea bass, Chinese broccoli, and crispy garlic
Soy Glazed Short Rib with Black Truffle, plus turnip purée and seared eringi mushroom
Chef’s Choice Dessert, for the table
Reservations are required and can be made here. Reservations for dinner on Monday, December 31, can be made for as early as 5 p.m.
Happy New Year!
By Jennifer Agress | Miami Editor
Excessive amounts of Christmas leftovers call for a party—and Novikov Miami {300 South Biscayne Boulevard, Downtown Miami; 305.489.1000} has just the big-batch cocktail for you and your friends to sip while you eat. Not ready to give up the Christmas spirit? Make this Attakai Kangae Japanese Eggnog and you won’t have to. We’ve got the recipe, below.
Here’s how it’s made:
Crack six eggs, separating the egg white and yolks into separate, five-quart bowls. Add six ounces of sugar to the bowl with the yolks, then whisk until the yolks turn pale yellow and thicken. Whisk in 16 ounces of cream, followed by 32 ounces of milk, two ounces of Frangelico, four ounces of Suntory Whisky Toki, six ounces of Old Forester bourbon, six ounces of Camus Cognac, and six ounces of aged Diplomático rum. Grate one whole nutmeg over the top and whisk until combined.
Add two more ounces of sugar to the egg whites, and whisk until stiff peaks begin to form. Slowly whisk in the egg yolk and spirits mixture. Reserve in an airtight container. Store refrigerated. When ready to serve, pour a serving into a single rocks glass and garnish with freshly-grated nutmeg and a ginger cookie.
Vanilla Hemp Ice Cream from Plant Miami
serves two
Ingredients
1 c soaked cashews
1/2 c coconut meat
1/2 c agave
1 Tbsp vanilla extract
1/2 c hemp seeds
1 c coconut water
1 piece vanilla bean, scraped (seeds only)
1/2 tsp salt
1/4 c coconut oil, melted
Method
Blend all ingredients in a blender, except melted coco oil. Once fully blended, slowly add in coco oil, on medium speed. Make sure ice cream is smooth. Run in an ice cream maker, according to the ice cream maker’s instructions.
To serve: Serve alone or as a side to another dessert.
Plant Miami is located at 105 NE 24 Street.
Chicken Tagine from Boulud Sud Miami
serves many
Ingredients
Spice mix:
3 1/2 Tbsp sweet paprika
1 tsp garlic powder
2 tsp cinnamon
3 Tbsp ground coriander
1 Tbsp plus 1 tsp ground turmeric
1 Tbsp ginger powder
1/2 Tbsp ground cardamom
2 1/2 tsp ground allspice
Tagine:
8 chicken thighs, approximately three pounds total
2 Tbsp spice mix (see recipe below)
1/3 c extra-virgin olive oil
3 Roma tomatoes
1 head cauliflower, cut into bite-sized florets
1 large white onion, diced
3 cloves garlic, diced
1 Tbsp fresh ginger, grated
1 pinch saffron
1 Tbsp tomato paste
2 c chicken stock, homemade or low-sodium
3 Tbsp preserved lemons (approximately two lemons), roughly chopped
1 c green olives, like Castelvetrano olives
1/2 bunch cilantro, leaves picked and stems discarded
Kosher salt and freshly ground black pepper, to taste
Method
For the spice mix: Combine the spices in a dry sauté pan, set over low heat. Toast gently until they release their fragrance (for about two minutes or so). Transfer to a bowl and let cool.
For the tagine: Preheat oven to 350 degrees. Season the chicken thighs with salt, pepper, spice mix, and two tablespoons of the olive oil. Bring a large pot of salted water to a boil, over high heat. Set a large bowl of ice water to the side. Core the tomatoes, and score an “x” on their bottoms. Boil the cauliflower florets in the water for three minutes, then submerge them in the ice water. Boil the tomatoes for 20 seconds, and chill them in the ice water, as well.
Remove the cauliflower when it is cold, and pat the florets dry. Peel the skin off the tomatoes, then cut them into quarters lengthwise. Trim away the seeds to make petals.
Heat the remaining olive oil in a large sauté pan, over medium heat. Sear the chicken in batches, starting skin-side down, until the thighs are browned. Move the chicken to a large Dutch oven or tagine pot. Remove all but two tablespoons of the fat in pan, then return cauliflower to the heat. Brown the cauliflower and add to the chicken.
Reduce heat below the pan and add the onion, garlic, ginger, and saffron. Cook, stirring, until the onions are translucent (for approximately five minutes). Add tomato paste and chicken stock. Simmer until reduced by a third.
Pour sauce over the chicken and cauliflower. Cover the pot and transfer to oven for 20 minutes. Remove, stir in the tomatoes, preserved lemon, and olives. Cover the pot again and cook for an additional 20 minutes or until the chicken is cooked through.
To serve: Serve the chicken in the pot, garnished with the cilantro leaves. Serve with couscous. Reserve remaining spice mix for the next batch of Chicken Tagine. Spice mix keeps well in a sealed container.
Boulud Sud Miami is located at 255 Biscayne Boulevard Way.
Cashew Cheese from Plant Miami
serves many, as an appetizer
Ingredients
2 c cashews, soaked overnight
1/2 c water, just enough to blend
1 probiotic capsule
1/4 tsp sea salt
1 tsp nutritional yeast
1/2 tsp lemon juice
Method
Blend nuts, water, and probiotic capsule in a high-speed blender until smooth. Transfer mixture into a strainer lined with cheesecloth. Set strainer over a container to drain, and tie up the ends of the cheesecloth to create a bundle for the cheese mixture. Weigh down the bundle with something slightly heavy, like a jar of water. (NOTE: Strainer needs to be placed in a bowl or vessel that prevents the mixture from sitting in its own liquid.)
Let the cheese ferment at room temperature for at least 24 hours. After 24 hours, smell the cheese. It should have a slightly sour, fermented smell. If it just smells like soaked nuts, it has not fermented enough. If it is ready, split the cheese in half (like you would breaking a bread roll) and make sure the inside looks spongy. If it is, fermentation is complete.
Once fermentation is complete, stir in or use a food processor to mix in salt, nutritional yeast, and lemon juice. Press the cheese into a ring mold. Fill the mold almost to the top, but not quite. Use the back of a spoon to press down the cheese mixture until it’s flat, and spread the cheese base into the mold. Put the mold in a refrigerator for at least 48 hours, or in a freezer for at least six hours, before removing cheese from the mold. Once the cheese is firm, remove the mold. Set in the dehydrator for 24 hours, at 115 degrees, to get a rind.
To serve: Cut and serve on a platter with an assortment of fennel crisps, mustard, and pickled seasonal fruit.
Plant Miami is located at 105 NE 24 Street.
This Christmas, celebrate the season with a Kiki’s Wonderland White Chocolate Martini from Kiki on the River {450 NW North River Drive, Miami; 786.502.3243}. Order this limited-edition cocktail at the restaurant, and when the holidays are over, start making them for yourself at home. We’ve got the recipe, below!
Here’s how it’s made:
Build 1 ounce Tito’s Handmade Vodka, 1 ounce Frangelico, and 1 ounce Godiva White Chocolate Liqueur in a shaker and shake well. Strain into a martini glass. Drizzle with chocolate syrup and sprinkle with chocolate flakes. Garnish with cranberries.
Get fancy, this New Year’s Eve! Perfect for Miami’s finest, Seaspice {422 NW North River Drive, Miami; 305.440.4200} is serving up a special Ron Barceló Onyx cocktail called Fancy You. Try it at the sexy restaurant and lounge, and then go home and make one for yourself. We’ve got the recipe, below.
Here’s how it’s made:
Pour 2 ounces Ron Barceló Onyx and cinnamon sugar (to taste) in a shaker, over ice. Shake vigorously. Pour the sweetened Ron Barceló Onyx in a Champagne coupe. Top it off with a floater of apple cider and Champagne. Garnish with a sprinkle of cinnamon.
Caffe Abbracci
It’s almost 2019! That deserves celebrating. Head to one of these five Miami restaurants for a tasty NYE 2018 you won’t forget:
Pizza & Burger by Michael Mina
Looking for a laid-back way to ring in 2019? Pizza & Burger by Michael Mina {4441 Collins Avenue, Miami Beach; 305.674.4636} has it. On New Year’s Eve, go here and order a three-course, prix-fixe dinner for just $79 per person. Included in the price, guests can choose three appetizers or pizzas for the table to share, get their own entrée, and share two family-style desserts. Staying after Midnight? A limited late-night menu will also be available until 2 a.m. Reservations for dinner are recommended and can be made here. Dinner is available between 6 p.m. and Midnight. The late-night menu starts at midnight. Price does not include tax and gratuity.
Lobster Bar Sea Grille Miami Beach
This New Year’s Eve, Lobster Bar Sea Grille Miami Beach {404 Washington Avenue, Miami Beach; 305.377.2675} is serving up a taste of the stars with their “Twilight Happy Hour.” For just $90 per person, get endless pours of Taittinger Brut Champagne coupled with an ounce of Sturgeon River Beluga Caviar. Reservations are recommended and can be made here. This deal is available between 5:30 p.m. and 8:30 p.m. After that, guests are invited to make reservations for the restaurant’s a la carte NYE dinner. Price does not include tax and gratuity.
The Lido Bayside Grill
The Standard Spa, Miami Beach is a Miami Beach icon, and this NYE, it has a special a la carte menu for all who want to dine at its whimsical, Mediterranean-inspired waterfront restaurant, The Lido Bayside Grill {40 Island Avenue, Miami Beach; 786.245.0880}. Order from the regular menu or choose a dish from the “Not Your Standard New Year’s Eve” menu. On the latter, you’ll find three holiday-inspired dishes: Black-Eyed-Pea Salad with cornbread croutons ($16), Rum-Glazed Ham with braised collard greens ($32), and Billionaire’s Brioche with a Champagne-guava glaze ($12). With Lido’s strung lights and perfect Biscayne bay views, it’s sure to be a magical Miami New Year’s Eve. Reservations for dinner are required and can be made here. Dinner is available any time after 6 p.m. Price does not include tax and gratuity.
A Fish Called Avalon
Happy New Year! On December 31, 2018, ring in 2019 at A Fish Called Avalon {700 Ocean Drive, Miami Beach; 305.532.1727}. There will be fireworks, live music, mojitos, and the restaurant’s signature, elegant seafood for all to enjoy. Priced at $210 per adult and $90 per child, this dinner promises to close out a fabulous year with an exquisite night of food and fun on Ocean Drive. Cheers to that! Reservations for dinner are required and can be made here. Seatings start at 7 p.m. Price does not include tax and gratuity.
Caffe Abbracci
Every Miamian knows about the magic of Caffe Abbracci {318 Aragon Avenue, Coral Cables; 305.441.0700}. Owned by the impeccable Nino Pernetti, this Italian restaurant has been a fixture in Coral Gables for 30+ years—regularly attracting A-list guests like Barack Obama, George H.W. Bush, Sean Connery, Robert De Niro, Al Pacino, Madonna, Paul McCartney, Gloria Estefan, Enrique Iglesias, and more. This New Year’s Eve, head to this iconic spot for a four-course dinner and gala party. Priced at $140 per person, guests can expect delicious food, party favors, a NYE countdown, and a balloon drop at Midnight. The bar lounge will also turn into a disco until the early hours of the morning, with music by DJ Arturo “Party Revelation.” Reservations for dinner are required and can be made by calling 305.441.0700. Seatings are limited and start at 9:30 p.m. The disco will run from 10 p.m. to 4 a.m. Price does not include tax and gratuity.
Happy New Year!
By Jennifer Agress | Miami Editor
Every iconic bar or restaurant deserves a signature drink, and at Hakkasan {4441 Collins Avenue, Miami Beach; 877.326.7412}, that drink is The Hakka. Mixing a little bit of everything good, The Hakka is cool, refreshing, surprising, and perfect for those warm South Florida nights. Because we know you’ll love it (who doesn’t?), we’ve got the recipe below.
Here’s how it’s made:
In a tall, bamboo-style glass filled with ice, squeeze half of a fresh passion fruit until all the seeds and juice are in the glass. Then, fill a shaker with ice and add 1 1/4 ounces Grey Goose vodka, 1 1/4 ounces Masumi Okuden sake, a half ounce SOHO Lychee Liqueur, a half ounce passion fruit purée, 2 1/2 ounces lychee juice, a half ounce lime juice, and 3/4 ounce Coco Lopez. Shake well and strain into the prepared glass. Garnish with a lychee on a pick.
Falafel Burger from Bourbon Steak by Michael Mina
serves many
Ingredients
2 c fava beans (fresh, shelled, blanched, and peeled)
1/2 c English peas, shelled and blanched
1/4 c flat-leaf parsley leaves, chopped
1/4 c dill, chopped
1/4 c cilantro, chopped
3 scallions, finely chopped (green part only)
1 clove garlic, minced
1 tsp cumin seeds, ground and toasted
1 tsp ground coriander
1/2 tsp red pepper flakes
1 c Wondra flour
Kosher salt, to taste
Black pepper, freshly ground, to taste
Grapeseed oil, for cooking
Method
Drain the fava beans and peas. Let them dry on paper towels. In a food processor, combine fava beans, peas, parsley, dill, cilantro, scallions, and garlic. Pulse until coarsely chopped. Scrape the sides of the food processor, and pulse again until the mixture comes together. Even when thoroughly mixed, the mixture should still have some small chunks. (You can tell the mixture is mixed properly when you can hold it in your hand and it doesn’t crumble.) Transfer the mixture to a large bowl.
Stir in cumin, coriander, red pepper flakes, 1/4 teaspoon salt, and pepper. Use a two-ounce scoop to form the mixture into balls. Press the balls firmly into patties, making sure there are no cracks around the edges. At this point, you can fry one patty in oil (heat it up to 375°F) to make sure that the mix is seasoned properly.
Place the rest of the patties on a medium-sized baking sheet lined with parchment paper. Chill the patties for at least one hour, but no more than one day. Right before frying the rest of the patties, place Wondra flour on a baking sheet or baking dish. Gently coat the falafel patties in the Wondra. Dust off any excess flour.
Set a large cast-iron skillet or sauté pan over medium-high heat. Add 1/2 or 3/4 inches grapeseed oil to the pan. Heat oil to 375°F. Add four patties at a time and cook on both sides until golden brown. (That will be about two minutes per side.) Using a slotted spoon, remove the falafel and transfer to a plate lined with paper towels. Season with salt.
To serve: Top each patty with baby arugula and a tomato-scallion relish, stuff between burger buns of your choice, and serve with a side of tahini sauce.
NOTE: It is important not to overcrowd the pan when frying the falafel patties; fry them in batches so that there are at least two inches between each one. You can reuse the oil a maximum of two or three times. In between batches, scoop out any floating pieces of falafel from the oil. Always make sure you maintain an oil temperature of 375°F.
Bourbon Steak by Michael Mina is located at 19999 West Country Club Drive.