Seaspice Lobster Benedict at Seaspice

Here is this week’s Miami food news:

Tuesday, April 9: Lobster Night at Cibo Wine Bar South Beach
Get your lobster fix at Cibo Wine Bar South Beach {200 South Pointe Drive, Miami Beach; 305.987.6060} with $25 lobster dishes. Choose from Linguini With Whole Lobster, Grilled Whole Lobster, Lobster Thermidor, or Lobster Risotto.
Saturday, April 13: Weekend Brunch at Three
Head to Three Wynwood {50 NW 24 Street #101, Wynwood; 305.748.4540} for a delicious brunch! Dishes are priced a la carte. Menu highlights include: Platano Maduro Pancakes with banana-passion fruit jam and vanilla bean maple syrup, Frida’s Frita Burger with skinny fries and mojo ketchup, Smoked Fish Croquetas Benedict with Teena’s tomatoes, and more.
Sunday, April 14: Whispering Angel Rosé Brunch at Seaspice
Every weekend, go to Seaspice {422 NW North River Drive, Miami; 305.440.4200} and enjoy its bottomless Whispering Angel Rosé Brunch! From Noon to 3:30 p.m., this prix-fixe, three-course brunch lets you try plates like house-cured Avocado Toast with blackened shrimp, Seaspice Lobster Benedict with potato hash and a chive hollandaise, or Seaspice’s popular Wagyu Burger with smoked gruyère and truffle aioli. As if that weren’t enough already, this $75 brunch also comes with unlimited glasses of Whispering Angel rosé. The full brunch menu is available here.
ALL WEEK LONG: Bubbly & Lobster at A Fish Called Avalon
Head to the bar at A Fish Called Avalon {700 Ocean Drive, Miami Beach; 305.532.1727}, any day of the week, and you’ll get a half-bottle of Champagne and your choice of a one-pound Maine lobster or a half-dozen oysters. This deal is only available between 6 p.m. and 11 p.m.
Happy dining!
By Jennifer Agress | Miami Editor

Take your taste buds on a trip to Italy—to Sardinia, to be exact!—when you dine at Sardinia Enoteca Ristorante {1801 Purdy Avenue, Miami Beach; 305.531.2228}. As if you needed another excuse to go, the Sunset Harbour location has come up with a range of food and drink deals to get you through every day of the week. From reduced-priced wines and a daily happy hour, to cocktail specials, weekend brunches, and even an eight-course tasting menu, there are so many reasons to have your next meal at Sardinia Enoteca Ristorante. Read below to find out what they are!
Wine Deal of the Month
Throughout the month of April, enjoy the “April Wine of the Month”—Roero Arneis, Batasiolo—for just $35 a bottle.
Sardinia Tasting Menu
Taste the flavors of Sardinia with the restaurant’s signature, eight-course tasting menu! This is a set, prix-fixe menu that’s priced at $65 per person. Wine pairings can be added for an extra $20.
Margarita Thursdays Happy Hour
During the month of April, get $7 well margaritas every Thursday, all day long. You have three flavors to choose from: strawberry, mango, or regular!
Scotch O’Clock Fridays
Every Friday, guests can enjoy a nice glass of scotch during Sardinia Enoteca Ristorante‘s beat-the-clock happy hour! The deal runs from 6 p.m. to 9 p.m., and the scotch is priced according to the time you place the order. (For example, if you order it at 6 p.m., it costs $6; if you order it at 7 p.m., it costs $7; etc.) The types of scotch on tap include: JW Black, Dewars 12, Buchanan 12, and Chivas.
Fall Into Spritz With Aperol
Every Saturday and Sunday, get $7 Aperol Spritzes all day long.
Weekend Champagne Brunch
Every Saturday and Sunday, from 11:30 a.m. to 4 p.m., don’t miss Sardinia’s Champagne Brunch! When you go, order plates like Traditional Eggs Benedict, Zucchini Tart stuffed with ham and pecorino, or even Spaghetti Carbonara with eggs, wild boar bacon, and pecorino. Pair it all with $50 bottles of Veuve Clicquot Brut, $85 bottles of Veuve Clicquot Rosé, or $6 mimosas and Bloody Marys.
Choose Your Own Wine Flights
Anytime you’re at Sardinia, you can make your own wine flight! If you choose red, white, or a combination of the two from the bottle, it’s just $14 for a three-wine flight. If you choose from the enomatic selections, it’ll be $18 for the three-wine flight.
Let’s Do Lunch
Monday through Friday, from Noon to 4 p.m., get a three-course lunch for just $24.
Daily Happy Hour
Who doesn’t love happy hour? Everyday, from 4 p.m. to 7 p.m., get $4 beers, $7 cocktails and wines, and reduced-price antipasti.
Happy dining!
By Jennifer Agress | Miami Editor

In the astrological calendar, the start of spring—which, this year, was on March 20, 2019—means more than a change of seasons. It means the start of a brand new astrological year.

As everyone in Miami will tell you, astrological or not, a new year deserves to be celebrated! And lucky for us, The Standard Spa, Miami Beach is making sure we do it in style. Head to the hotel on Wednesday, April 17, for Zodiac Supper Club, where you can enjoy an idyllic dinner under the stars with The Standard Spa’s own in-house Astrologer, Lori Bell. As both a Doctor of Chinese Medicine and a Miami Beach native, Lori has over 20 years of expertise in the mysticism and ancient wisdom of the eastern traditions. She believes that Chinese Medicine and Astrology are the best vehicles for her to serve others, meet interesting people, and travel to far-flung places for spiritual journeys. During this dinner, she will be on hand to guide diners through the astrological significance of the evening and answer any questions they might have.
Adding more magic to the occasion, the four-course, family-style menu will be prepared by Executive Chef Daniel Herget, of Lido Bayside Grill at The Standard Spa, Miami Beach {40 Island Avenue, Miami Beach; 305.673.1717}.

Here’s what guests can expect to find on the Zodiac Supper Club menu:
Equilibrium
Duo of Gazpachos
New Beginnings  
Sprouted Grains, Zucchini Blossoms, Edible Flowers
Aries Sun  
Spring Lamb, Calabaza Puree, Fig, Olive
Intention  
Beet and Goats Milk Panna Cotta, Ginger Syrup, Walnut Crumble
Beverages include: beer, rosé, wine, and Gem & Bolt mezcal cocktails.
Dinner will start at 7:30 p.m. Tickets are priced at $85 for members and $100 for non-members, and includes food, drinks, tax, and gratuity. All tickets can be purchased here. When purchasing tickets, guests will be prompted to input their Zodiac sign and birth information, including time and location. From that information, a natal chart will be created just for them.
Happy dining!
By Jennifer Agress | Miami Editor

Every month, Norman Van Aken’s Florida-inspired restaurant, Three {50 NW 24 Street #101, Wynwood; 305.748.4540}, hosts a special burger series: Burger at the Bar. During this series, diners can reserve a seat at The Chef’s Counter on a Wednesday and order a curated burger and beverage pairing—either a select wine, beer or a custom milkshake—for just $25. For the month of April, which is “Earth Month,” Three has partnered with Miami wellness blogger and plant-based recipe guru, Kruti Shah, to create a veggie burger even meat lovers will crave.
Passionate about health and wellness, Shah likes to teach others how to prepare plant-based meals using only whole foods and minimally-processed ingredients that nourish their mind, body, and soul. And for Three, Shah has done just that! She created the ultimate vegetarian burger and “milkshake.” The burger, which is served on a focaccia bun, tops a vegetable patty with guacamole and heirloom tomatoes. The dish will be accompanied by natural fries and paired with a vegan lychee-coconut “milkshake” with coconut flakes and lime zest.
Hungry yet? See you next Wednesday!
This burger and milkshake will be available every Wednesday in April, starting at 5:30 p.m. Only 20 burgers will be available each week. To reserve a seat, head to OpenTable and select “counter seating.”  
Happy dining!
By Jennifer Agress | Miami Editor

Mex-Indian Shrimp Tacos from Utpal Dighe

serves four
Ingredients
Paneer and Chorizo Crumble:
5 oz paneer cheese
5 oz Spanish chorizo
1 Tbsp chipotle powder
2 Tbsp vegetable oil
Shrimp in Adobo Sauce:
5 oz chipotle peppers in Adobo sauce, canned
8 oz shrimp or seafood stock, canned
1 Tbsp oil
16 shrimps, with shell
1 tsp Garam Masala (or 1 tsp ground cumin and 1 tsp of ground coriander)
1 Tbsp vinegar
Rice flour, to coat
Cucumber Raita:
1 cucumber or Hot House cucumber
1 c plain, whole milk yogurt or Desi Natural Dahi
1 Tbsp Garam Masala (or 1 tsp ground cumin and 1 tsp of ground coriander)
2 Tbsp cilantro, chopped
1 tsp mint leaves, chopped
1 tsp honey
2 Tbsp red onion, chopped
Tacos:
4 mini flour tortillas
1/4 head of red cabbage
1 lemon
1 lime
1 Tbsp cilantro, chopped
1 Tbsp mint, chopped
Salt, to taste
Method
For the crumble: Cut paneer into one-inch cubes. Mix chipotle powder and salt, to taste, and coat cubes. In a pan, fry the crumbled chorizo until slightly crispy. Place on a paper towel to dry. In another pan, fry the coated paneer with a teaspoon of oil until sides are browned. Place on paper towel to dry.
For the shrimp: Remove shells and heads from shrimp. Devein. Wash shrimp shells and heads. Open the can of chipotle peppers and separate the peppers from the sauce. Add sauce, stock, and shells to a pot. Let the mixture simmer and add Garam Masala as it reduces.
Coat shrimp heads with rice flour. In same pan you fried the paneer in, fry shrimp heads. In another pan, heat oil to fry the shrimp. When the pan is hot, brown the shrimp on both sides. (This should be no more than two or three minutes on each side.) Remove shrimp from heat.
For the cucumber raita: Shred cucumber and place on a cheesecloth. Tighten to remove as much liquid as possible. Let this sit and drip for a few minutes. In a bowl, combine yogurt, Garam Masala, onions, cilantro, mint, and honey. Squeeze some lemon juice. Remove cucumber from the cheesecloth and mix into the bowl.
Refrigerate the bowl until just before you’re ready to serve the dish. At that point, use a hand mixer to whip the mixture until it thickens.
For the tacos: Shred or slice the read cabbage, lengthwise. Heat tortillas on a skillet or in a toaster oven. Once heated, spread a little bit of the Adobo sauce reduction on top. Place three pieces of shrimp on every tortilla. Squeeze some lemon juice on top. Drizzle additional Adobo reduction on shrimp. Place three to four chunks of paneer cheese and a teaspoon of crumbled chorizo on shrimp.
To serve: Top each taco with red cabbage. Drizzle with raita emulsion. Squeeze additional lemon juice on top. Garnish with chopped mint and cilantro. Surround each taco with shrimp heads placed directly on plate.
Utpal Dighe was the winner of the Johnson & Wales University Student Culinary Competition Johnson & Wales University is located at 1131 Washington Avenue.
DiningOut Miami was a media sponsor for the 15th Annual Deering Seafood Festival.

Grilled Mediterranean Octopus from Demetrios Pyliotis

serves two
Ingredients
Grilled Mediterranean Octopus:
1 4-pound octopus
8 oz garbanzo beans or chickpeas
8 oz butter beans
1 small onion, chopped
1 Tbsp extra virgin olive oil
1 stem, fresh rosemary leaves
1 stem, fresh thyme
1 orange, peeled and sliced
Salt and pepper, to taste
Oregano, for garnish
Pesto Sauce:
4 oz fresh basil
1 garlic clove, chopped
4 oz dill, chopped
4 oz mint, chopped
4 Tbsp Parmesan cheese, grated
1 c extra virgin olive oil

Method
For the octopus: Preheat the oven to 350℉. Place octopus in a pot and cover with water. Cover the pot and boil for 20 minutes. Grill octopus for about five minutes on each side.
Boil the garbanzo and butter beans. Drain. Combine the beans with the remaining ingredients.
Place the mixture onto a baking sheet. Bake for 15 minutes, or until the outside is crispy.
For the pesto: Place all ingredients in a blender. Blend until the mixture gets a creamy consistency.
To serve: Place the bean mixture on a plate. Cover with pesto. Place octopus on top. Garnish with extra virgin olive oil and dry oregano.
Poseidon Greek Restaurant is located at 1131 Washington Avenue.
DiningOut Miami was a media sponsor for the 15th Annual Deering Seafood Festival.

Blackened “Open Blue” Cobia from Stanley Miller

serves one
Ingredients
1-5 oz pieces of cobia fillet
Blackening seasoning (any)
3 oz wild rice
1/2 sweet potato, boiled until tender
6 Brussels sprouts, shaved
3 heirloom cherry tomatoes
1 cluster foraged mushrooms
1/4 onion, cut julienne
1/4 bell pepper, cut julienne
2 garlic cloves, chopped
2 oz white wine
2 oz unsalted butter
Salt and pepper, to taste
Lemon, for garnish
Microgreens, for garnish
Method
Cook rice over medium heat until tender. (Follow the directions on the rice packaging.) Peel and dice sweet potato to desired size. Boil diced potato pieces until tender. Remove from water and let cool.
Season cobia with blackening season. Sear in a hot pan until each side turns dark golden brown. Cook fish until the internal temperature reaches 145 ℉.
Sweat onions and peppers until the pan begins to brown. Add garlic. Sauté until golden. Deglaze with white wine. Add cooked rice, sweet potatoes, tomatoes, and mushrooms, and sauté for three or four minutes, until all products are hot. Add shaved Brussels sprouts. Cook until leaves are tender. Add salt and pepper, to taste, followed by the butter. Toss everything together.
To serve: Spoon the rice mixture on a plate. Top with blackened cobia. Garnish the cobia with lemon and microgreens.
The Ritz-Carlton Key Biscayne, Miami is located at 455 Grand Bay Drive.
DiningOut Miami was a media sponsor for the 15th Annual Deering Seafood Festival.

Salmon Tartare with Everything Bagel Spice and Smoked Mascarpone from Miguel Angel Fajardo

serves one
Ingredients
4 oz cured scottish salmon, diced
1 oz smoked mascarpone cheese
1 tsp capers
1 tsp pickled red onion
1 Tbsp Everything Bagel Seasoning, plus more for sprinkling
1 bagel chip
6 cherry tomatoes, sliced, for garnish
3 red-veined sorrel, for garnish
Maldon sea salt flakes, for garnish
Method
Place the cured salmon in a small bowl. Add mascarpone to give the salmon a creamy, moldable texture. Fold capers, pickled red onions, and Everything Bagel Seasoning into the salmon mixture. On a separate plate sprinkle more of the seasoning onto the bagel chip.
On a plate, take a ring mold and fill it with the salmon mixture. Spread evenly until the mixture gets an even, cylindrical shape. Remove the ring.
To serve: Place the seasoned bagel chip on top. Garnish with olive oil, tomatoes marinated in sea salt, and red-veined sorrel.
Isabelle’s Grill Room & Garden is located at 3330 SW 27 Avenue.
DiningOut Miami was a media sponsor for the 15th Annual Deering Seafood Festival.

Tuna & Watermelon Tartare with Raspberry Chimichurri, Shallot & Lemon from Giorgio Rapicavoli

serves four to six
Ingredients
16 oz sushi-grade tuna, diced
2 c seedless watermelon, diced
1 pt red raspberries, mashed
1/4 c shallots, minced
2 oz extra virgin olive oil
1 oz red wine vinegar
1 lemon, zested
4 radishes, thinly sliced, for garnish
Table salt, to taste
Maldon Sea Salt Flakes, for garnish
Method
In a bowl, combine the raspberries, shallots, olive oil, vinegar and salt. Let rest for 30-60 minutes. Set aside and refrigerate until ready to use.
When ready to serve, combine the diced tuna and watermelon. Add the tuna mixture to the raspberry chimichurri mixture. Season with salt, to taste.
To serve: Scoop a pile of tartare in the center of a chilled bowl. Drizzle with fresh olive oil and finish with lemon zest. Garnish with radish slices and Maldon Sea Salt Flakes.
Glass & Vine is located at 2820 McFarlane Road.
DiningOut Miami was a media sponsor for the 15th Annual Deering Seafood Festival.