South of Fifth’s Italian newcomer tempts with fresh pasta and a gorgeous courtyard
Finding a good Italian restaurant is not necessarily difficult. But finding a good Italian restaurant where the waiter may entertain during a quiet interlude by belting out an Italian aria—that is increasingly hard to find. Which is why Amare, the handsome Italian newcomer in South of Fifth is such a refreshing addition to Miami’s dining scene. A collaboration between Gino Iovino of Girasole in Atlantic City and Franco Ricatti and Chef Cosimo Cassano of the Michelin-starred Bacco Osteria in Puglia, Italy, the indoor-outdoor spot is one where you’ll bring a group of friends to revel in the joys of pasta made from scratch, with forays into vegetables and seafood dishes heretofore unseen in South Beach. An Italian food lover’s dream come true, Amare’s Michelin-starred Chef Cosimo Cassano brings a taste of the Amalfi Coast with classic dishes made in-house with seasonal ingredients flown directly from Italy. A main dining room awash in azure, white, and coral hues inspired by the Bay of Naples, intricate, hand-painted ceramic tiles flown in from Naples, and an al fresco terrace transports diners from Miami to the Italian coastline. On cool nights, request a table on the outdoor patio overlooking a dramatically-lit courtyard. And if you’re lucky, one of the waiters will serenade you in Italian opera or the famous Bocelli rendition of “Con Te Partiro” (Time to Say Goodbye). Service here is friendly with many of the waitstaff speaking Italian and bringing that polished sense of hospitality to the proceedings.
We were impressed with the meticulous yet unfussy approach to cooking here. A must-order dish is the Fiori di Zucca e Baccalà, zucchini blossoms stuffed with Atlantic cod and robiola, the delicate flowers keeping their integrity while enrobing the fish and cheese treasure. The Cappellacci di Branzino, a Sea Bass-Filled Ravioli with mascarpone, sorrento lemon, butter, and sage was a pasta-lover’s revelation for its marriage of dough and filling. The Lasagna di Mare, layers of housemade artisanal lasagna, fish ragu, mascarpone, and light tomato sauce, once again united seafood and Italian staple for a satisfyingly complex dish.
Daily specials underscore the made-from-scratch approach and the homey vibe: Mondays feature warm Maine lobster salad; Tuesdays bringing slow-roasted porchetta; Wednesdays are lasagna days; and Thursdays feature pan-baked black rice with seafood. Saturday, don’t miss the Osso Buco, and on Sunday is the traditional family dinner with rigatoni in a slow-cooked ragu sauce.
The restaurant’s Miami Spice offerings reflect the upscale yet accessible menu of Italian classics that will elevate a power lunch or a fancy night out. Mirroring all dishes available during lunch, additional dishes available during dinner include starters like the Carpaccio di Tonno with yellowfin tuna, avocado, pear, lemon, and mint, and the Carpaccio Amare, a warm, thinly sliced filet mignon with artichoke, asparagus, shaved Parmigiano-Reggiano, and truffle. Belly-filling entrées include Tagliatelle Bolognese with veal, pork, and beef ragu with bay leaf, and Branzino, a one-pound grilled Mediterranean Sea bass with fresh herbs and capers. Desserts keep things classic with the Tiramisù with mascarpone, lady fingers, espresso and chocolate shavings, and the Torta di Formaggio, a ricotta crema cheesecake with mascarpone and strega liqueur.
In the heart of Midtown Miami, Riviera Focacceria Italiana transports guests to rustic Northern Italy with authentic décor and the captivating aroma of Mediterranean fare. One step in, and you won’t be able to resist sitting down.
The friendly staff will help you settle in at your table, extending warm hospitality that sees you through until the end—no matter how crowded it gets. Don’t forget to ask your wait staff about the risotto of the day.
First thing’s first, start with the focaccia—that’s a must. There’s a reason it’s called a focacceria. With the stracchino cheese imported all the way from Italy, the focaccia that ends up on your table is a mouthwatering appetizer you cannot miss. There’s even a disclaimer on the menu: a nibble of this might cause addiction. As good as it is by itself, or in pizzata form with homemade tomato sauce, there are eight toppings to choose from to truly enhance your focaccia experience. Whichever you pick, ask your waiter for that homemade pesto—just to have a little extra flair.
Focaccia with prosciutto
Next on the menu: a plethora of pasta options. Riccardo Vincis, the talented young chef of the Riviera, offers a vast selection varying from gnocchi to fettuccine. But truly, you simply cannot go wrong with any of them since most of the pasta is either housemade or imported from Italy.
If you’re not in the mood for indulging in carbs, the secondi section offers something for everyone with fresh seafood, pork chops, and beef cuts. The fresh seafood is especially enticing with diverse options to choose from, including tuna and Mediterranean seabass. But we suggest giving Riviera’s Snapper a go as it comes dressed with lemon, capers, and white wine sauce, served with mashed potatoes and sautéed spinach.
But the flavors don’t end with the food menu—the wine menu boasts beautiful picks from all over Italy to pair with your dishes. Not a wine fanatic? Along with domestic and popular imported beers, Riviera offers imported Italian beer such as a numerotre pale ale Viola.
Your dining experience, of course, wouldn’t be complete without the sweet Italian classics: tiramisù or panna cotta. Beautifully presented plates show up on your table to satisfy your sugar pangs.
All in all, Riviera Focacceria Italiana is an authentic edition to Miami’s Italian dining scene with a rich menu and housemade specialties that will leave you buying a ticket for the next flight out.
Located at the W Hotel South Beach, MR CHOW has been a dining staple among celebrities and local foodies alike since 2009, taking authentic Chinese cuisine to gourmet heights. Since the restaurant’s opening, the kitchen has been spearheaded by Executive Chef Hing Fung Matt Chan, who every day conquers the almost impossible challenge of staying “on trend” with Miami culture while maintaining the authenticity of Beijing’s cuisine. DiningOut spoke with Chef Chan to learn more about his time in the kitchen and his culinary creations Miamians have come to crave.
DiningOut: You were part of the opening team at MR CHOW 10 years ago, what brought you to Miami? Chef Hing Fung Matt Chan: I wanted to see the world and travel, so when I learned about the opportunity at MR CHOW through a well-known chef in Hong Kong, I thought it would be a great experience and a once-in-a-lifetime opportunity.
You began your cooking career in 1992 in your hometown of Hong Kong; did you always want to be a chef? Yes, even at a young age I pictured myself becoming a chef. My chef mentor not only taught me how to cook but also taught me about life.
What is your essential cooking tool in the kitchen? A frying pan and kitchen knives!
Can you drop a hint on any new dishes you’re cooking up this season at MR CHOW? I have made a few new dishes this season that will incorporate shredded chicken in Beijing sauce and sweet-and-sour pork.
What is your guilty pleasure on the MR CHOW menu? I would say the Chashu (Cantonese roasted pork) on the MR CHOW Miami menu is one of my favorites. Although the MR CHOW menu is mostly based on Beijing cuisine, this is one of our best dishes, in my opinion. It’s a complex dish to make and every step of the cooking process is very important. Every dish is made to order here.
How do you stay up to date with the Miami food trends while still paying tribute to old authentic Beijing cuisine? My idea is to keep the plating and garnishing trendy, but the cooking method has to follow the traditional way.
MR CHOW is famous for the best prepared Beijing Duck in the world—what sets this dish apart from everything else on the menu? Beijing roast duck is much different compared to other dishes. Not only does it have a long history, it also has a complicated cooking process. The chef who is responsible for making the Beijing duck has to be highly skilled and have proper training. The taste of the duck skin is the most flavorful part and the key to this is to make it crispy but not greasy! Ideally, each piece should come with skin, sliced, wrapped with slices of scallion, and served with cucumber and a special duck sauce. MRCHOW.COM
Known for organic, plant-based, vegan, and kosher cuisine, Plant Miami at Sacred Space just debuted a slew of new seasonal dishes. One of our favorite new additions to the menu is the Forbidden Roll. Inspired by the traditional Japanese Bagel Roll, this delightful bite features avocado, black rice (or forbidden rice), almond cream cheese, nori, smoked carrot, and wasabi mayo. Plant Miami’s chefs Horacio Rivadero and Veronica Manolizi said they “really wanted to take something very familiar and transform it into something plant-based.” For the Forbidden Roll, the duo chose to highlight the carrot, because they say it is often seen as the underdog in plant-based cooking. The result, lucky for us, is an elevated and refreshing treat that’s perfect for the summer months. SACREDSPACEMIAMI.COM
Fontainebleau Miami Beach might not be the first place that comes to mind when you’re chasing drink specials, but Pizza & Burger—the resort’s casual-cool dining concept helmed by the award-winning Chef Michael Mina—has some of the best libations in town. During Social Hour from 5-7pm, you can sip half-priced beer on tap plus a selection of wines hand-picked by the sommelier. And if you order a specialty cocktail or punch off the menu, you’ll enjoy the second one for just a dollar. Night-owls can also take advantage of these deals during Reverse Hour from 11pm-midnight. Not to mention, you can round out your drink selection with any of Chef Mina’s decadent takes on pizza, burgers, and other classic bar bites. So go get your drink on already. FOUNTAINBLEAU.COM/DINING/DINING/PIZZA-BURGERS/MIAMI-RESTURANT
CORSAIR kitchen & bar’s “The 52” brunch is an ever-changing buffet-style spread of our favorite meal of the day, switching out every weekend of the year (hence, the name). Rotations focus on brunch classics, like egg skillets, egg sandwiches, and açai bowls, to name a few. Mimosas are available year-round (because, why not?) and to stick with the theme, this all-you-can-eat meal is priced at $52. For an extra $8, diners are granted access to the 52-ingredient Bloody Mary Bar which includes yummy add-ons like thick cut bacon, jumbo shrimp, plantain chips, and hot sauce, allowing you to never settle for anything but the best. JWTURNBERRY.COM/AVENTURA-RESTAURANTS/CORSAIR-KITCHEN-AND-BAR
Escape to Spain in this traditional Spanish restaurant offering tapas that will whisk you straight to the Iberian Peninsula. Just one of many fan favorites on the menu is the Jamón de Bellota—Iberian ham considered the finest in the world served with Manchego cheese and chistorra a la plancha (grilled Spanish sausage links). Seafood-lovers will find sanctuary among dishes like Sepia a la Plancha (grilled cuttlefish), Boquerones Fritos (fried fresh anchovies), and grilled octopus with potatoes. Save room for the paella, crowned the best in town by many, and, in true Spanish fashion, explore the expansive collection of extraordinary wines. CASAJUANCHO.COM
Nestled inside the Ritz Carlton, this chic new restaurant is named in honor of Isabella Peacock, one of Coconut Grove’s earliest settlers. The classy interior is steeped in warm palettes and rich woods, inspiring intimate, meaningful conversation. However, it is the trellised outdoor garden terrace with oversized potted plants and comfortable outdoor seating that draws in those seeking South Florida alfresco dining—particularly when it comes to Sunday brunch. Begin with the bottomless Bloody Marys or mimosas ($22), then dive into offerings like the Chicken and Waffles served with jalapeño honey, the Challah French Toast with Nutella and bananas, or the Lemon Ricotta Hotcakes with blueberry compote and crème fraîche. ISABELLESCOCONUTGROVE.COM
Are you ready to put your toes in the sand, get a cocktail in your hand, and enjoy some of the best seafood in Miami? This fall, the South Beach Seafood Festival returns for its seventh consecutive year. Brought to you by William Hill and presented by Jack Daniel’s, City of Miami Beach, GOYA Foods, and Baptist Health South Florida, the South Beach Seafood Festival is taking over Miami from October 22-26 to showcase some of the area’s leading chefs and culinary masterminds. Touted as one of the fastest growing festivals in Miami Beach, the beachfront event—which features over 70 different restaurants and mouthwatering eats from Florida’s freshest seafood hotspots—spans five blocks and welcomes over 14,000 seafoodies for a day of fun in the sun in South Beach style. For $49, guests can enjoy seafood dishes paired with complimentary all-day open bar service. If you choose to splurge on the VIP experience ($150) you can enter to win the Land Rover South Dade VIP Hospitality Village and enjoy VIP access to Joe’s Stone Crab Miami, plus a ton of other awesome perks. The five-day event is the perfect combination of gourmet cuisine, wine pairings, live music at three different stages, chef competitions, and seemingly endless interactive experiences, all to benefit a great cause in Miami Dade County: CI Foundation’s EAT SMART program. The South Beach Seafood Festival has become the number three top recurring event on South Beach behind Art Basel and SOBEWFF. Kick off the fun with exclusive experiences at some of South Beach’s favorite spots, such as Meat Market, The Mondrian, or the Shore Club! Tickets can be purchased for all events at SOBASEAFOODFEST.COM
Fantasies of a night out in Miami come true at this glamorous and singular South Beach setting featuring delectable French-Mediterranean cuisine. From the sparkling chandeliers to the plush white couches and the fabulous tropical patio setting, Villa Azur offers a slice of paradise to everyone who visits. DJ music encourages dancing under the stars, making this a true late-night Miami hotspot. Indulge in the Pâte a la Meule, a decadently rich dish combining linguini, mushroom sauce, and fresh truffle flambéed tableside, or opt for the Cornish Hen en Cocotte, a classic French favorite. Whatever you choose, rest assured a stop by Villa Azur will take any night to new heights. VILLAAZURMIAMI.COM
There are two words that cannot exist without the other: fish and fresh. And, according to executive chef and owner of The River Oyster Bar, David Bracha, the key to fresh success is a rare and often uncommon secret—whole fish and in-house slicing. Results of this best-kept practice are evident at The River Oyster Bar where freshness is second to none, bringing delicious and sustainable seafood right to the heart of Brickell. For 17 years, The River has held a reputation of top quality food offered at fair prices. Look if you must, but you won’t find local, honest seafood like this anywhere but The River. THERIVERMIAMI.COM
Chef Daniel Boulud’s passion for Mediterranean flavors is evident in this downtown eatery. The menu’s Chicken Tagine—a Moroccan dish traditionally prepared in a clay vessel by the same name—has been a bestseller from day one. The secret lies in the cooking style, which lends itself to a moist and flavorful end result, as well as the combination of spices used. Boulud collaborated with spice guru Lior Lev Sercarz of La Boîte in New York to create a unique blend that includes rose petals, cumin, cardamom, and coriander. Presentation of the dish varies by season. In the summer, it is served with zucchini, yellow squash, and tomatoes while the winter months feature a garnish of cauliflower, turnips, and onions. Preserved lemons, Sicilian olives, and cilantro leaves complete the dish year round. BOULUDSUD.COM/MIAMI
Nobu Miami, a culinary destination notorious for their imaginative blend of Peruvian and Japanese cuisine has become the benchmark for everything fusion. Known for its amazing food, hip crowds, and a large celebrity following, the boldness and fusion extend beyond the signature dishes and into the delicious cocktails. While some say there’s a cocktail suited for every season, Nobu has a cocktail for every month. How’s that for keeping it fresh? The “cocktail of the month” program has featured fan favorites such as the Sensei, a tequila-based cocktail with açai purée, Banane du Brésil, lemon juice, and basil seeds with a touch of agave. Another month featured the Hermosos Pisco, a perfect meld of Tulsi Hibiscus tea, thyme, monkfruit syrup, and lime juice to complement the Caravedo Pisco. In everything it does, Nobu embodies simple, yet extraordinary, and the cocktail of the month is certainly no exception. NOBURESTAURANTS.COM/MIAMI
Since opening Sardinia in 2006, Restaurateur Antonio “Tony” Gallo and Chef Pietro Vardeu have won over foodies time and time again with authentic Sardinian cuisine and a collection of wine most sommeliers would covet. Lunch and dinner here is always a good idea, but brunch is an event all its own. Served weekends from 11:30am-4pm, the menu encompasses the classics, like traditional Eggs Benedict and Omelets any way you like, plus brunchified Mediterranean dishes like Spaghetti Carbonara with eggs and wild boar bacon. The best part? You can sip mimosas, Bloody Marys, and Aperol spritzes all day long for less than $8! Or really indulge with bottles of Veuve Clicquot Brut for $50 and bottles of rosé for $85 until 6pm. SARDINIA-RISTORANTE.COM
Think back to the last time you had pizza. Did it leave you feeling uncomfortably full? Well, at Call Me Gaby, a cozy and romantic eatery located in the South of Fifth neighborhood, you will only feel comfortable bliss after eating the shop’s Pinsa Romana-style pizza. Why? It’s all about the dough, which undergoes an intense process of 72 hours of leavening. In turn, guests can enjoy an extra hydrated, light, airy, highly digestible, and delicious pizza. Named after beautiful and strong women—like Gabrielle “CoCo” Chanel (allegedly the restaurant’s namesake)—some of the favorite gourmet pies include bold creations like the Carla, made with Mortadella, basil pesto, and pistachio crumble, or the Andrea, made with fig jam, fresh stracciatella, speck Alto Adige, and fresh rosemary. The Pinsa possibilities are endless at Call Me Gaby. Between the dose of girl-power mixed with fierce pizza and an atmosphere resembling the French Riviera, it makes for a perfect dining experience you won’t stop talking about. CALLMEGABY.COM
Cibo Wine Bar in Coral Gables has no problem consistently pleasing the crowds. Be it the rustic exposed brick ambience, the large wine menu boasting both Italian regions and global varieties, lobster specials on Tuesdays, or brunches full of Italian bubbles on Sunday, Cibo has something for everyone, and it’s always authentically Italian. Take their Neapolitan-style pizzas: cooked to perfection in a wood-burning oven and complete with over a dozen varieties, including a whole wheat dough option. We like to order the simple but always perfect Mozzarella di Bufala, with buffalo cheese, fresh basil, and extra virgin olive oil. Another great is the Funghi, with wild mushrooms, fontini cream, and white truffle oil, because…well, truffle. Or you can kick things up with toppings like prosciutto, spicy soppressatta, Italian sausage, or even a variety of seafood in the Frutte di Mare. Now that’s authentic. CIBOWINEBAR.COM
A favorite among world leaders and celebrities since its opening in 1926, the recently renovated Biltmore Hotel is offering its patrons a fresh new culinary journey at the hotel’s stunning signature French restaurant, Palme d’Or—one of the only AAA Five Diamond restaurants in Florida. Now, guests can enjoy a new four-course, à la carte menu that includes perfectly paired flavors, as well as personally curated elaborate dishes that fuse the authentic tradition of French cuisine with modern flavors and ingredients that are fresh, local, and sustainable. Palme d’Or is committed to transporting guests through the ultimate sensory dining experience that will keep them coming back for more. BILTMOREHOTEL.COM/DINING/PALME_DOR
In Portugal, they say there are 365 recipes using bacalhau; one recipe for each day of the year. If you’re unfamiliar with bacalhau, it’s codfish that’s dried and salted and considered an absolute staple at most Portuguese dinner tables—and one that is rare to find here in South Florida. However, at Old Lisbon Restaurants, they bring the tradition to life by importing 16 tons of the specialized cod every year to offer customers the finest bacalao dishes in the Miami area. On its way to Old Lisbon, the fish is first fished from Norway, then salted and dried in Portugal. On a menu of over 20 seafood specialties, half of them feature this tasty tradition, and every bite you take is another moment of beachy Lisbon bliss. OLDLISBONRESTAURANTS.COM
Looking to spice up your dining options? Look no further than Market at EDITION right in the midst of Miami Spice (August 1-September 30). The EDITION hotel’s signature restaurant is pulling out all the stops for the area’s largest and longest food event of the season. Open for lunch Monday-Friday, and dinner Monday-Sunday, Market at EDITION is including fan favorites on its specialty Miami Spice three-course prix-fixe menu, including the Crispy Salmon Sushi, Angel Hair Pasta with asparagus pesto, and Mushroom and Farm Egg Pizza, just to name a few! And why stop there? Also included are signature cocktails and decadent desserts. Brought to you by Michelin-starred chef, Jean-Georges Vongerichten, Market at EDITION is proud to participate in Miami Spice—the perfect opportunity to enjoy Miami Beach’s finest fare at a reduced price but with the same extraordinary culinary experience. EDITIONHOTELS.COM/MIAMI-BEACH/RESTAURANTS-AND-BARS
Nothing says “Sunday Funday” more than Sunday Asado at Los Fuegos by Francis Mallmann. Using live fire and traditional Patagonian cooking methods, watch as award-winning chefs prepare a buffet of slow-cooked meats, locally-caught fish, seasonal vegetables, and more—right in front of excited patrons. Priced at $95 per adult, from noon-4pm, pair your brunch with bottomless mimosas, sangría, or Bloody Mary pitchers. If that’s not tempting enough, Sunday Asado guests receive complimentary passes for Faena Beach to finish the morning in total relaxation. And yes, you can bring the whole family! Children are also welcome for $45 per child (ages 10 and younger). FAENA.COM/MIAMI-BEACH/RESTAURANT/LOS-FUEGOS-BY-FRANCIS-MALLMANN
Situated in the iconic boutique Marlin Hotel in the Art Deco District of South Beach, Osteria del Teatro offers a nod to the past. Complete with black and white movies on display, soft jazz music playing in the distance, fantastic food, and signature cocktails, Osteria is the place to go when nostalgia strikes. Discover daily happy hour in the quaint lounge area from 5-7pm daily. For only $8, enjoy popular dishes such as the Casoncelli alla Bergamasca, made with handmade candy-shape ravioli and roasted veal stuffing, Parmesan cheese and crispy pancetta, all in a brown butter sage sauce. Try other greats, like the Agnolotti al Pesto or the Ravioli di Pesce. Pair your favorite bite with a signature cocktail, like the Sophia Loren, or perhaps a Bellini, an Old Fashion, or a Scotch Collins. If you ask us, it’s a savory way to unwind every day! OSTERIADELTEATRO.MIAMI
If you’re craving a trip to the iconic Italian coast, Amare Ristorante has you covered. Located in the South of Fifth neighborhood, Amare is ready to transport you to the beautiful Amalfi Coast by way of elevated Italian cuisine and equally romantic furnishings. A concept by Gino Iovino in collaboration with Michelin-starred Chef Cosimo Cassano, the expert team here prepares classic dishes made in-house with seasonal ingredients flown directly from Italy. Indulge in award-winning favorites such as the Risotto Tartufato, Costata Di Manzo, Tartare Tasting Trio, or the Spaghetti Vesuvio (Spaghetti al Nero di Sepia). Whether sitting indoors or on the outdoor terrace, the combination of the classic Italian cuisine along with the imported décor that includes hand-painted ceramic tiles, pottery, and sculptures, you’ll feel as though you’re on a luxurious Italian vacation. Benvenuto! AMARERISTORANTE.COM
Every month at Pao by Paul Qui, James Beard award-winning Chef Paul Qui and his culinary team whip up a one-of-a-kind omakase feast centered around a specific theme or ingredient. Set around a communal table where diners can mingle and interact, these intimate epicurean adventures aim to expose guests to flavors they’ve never tried before. Dinners start at $95 per person, with the option to upgrade the experience with a sake or Japanese whiskey pairing. Since the series launched earlier this year, editions have highlighted themes ranging from Wagyu beef and mushrooms to Texas barbecue and beyond. Sign us up! FAENA.COM/MIAMI-BEACH/RESTAURANT/PAO-BY-PAUL-QUI
Sure, house-infused spirits, bespoke cold-brew cocktails, and tantalizing Italian dishes by none other than celebrity chef Scott Conant are reasons aplenty to stop in for a meal at Scarpetta (or at its cocktail lab and infusion bar, Sorso). But this summer, there’s one item on the menu we can’t stop thinking about. It’s called the True Bleau, and it’s a heavenly blend of Barr Hill gin and grapefruit soda served with a pea flower-infused ice cube. True to its name, this jewel-toned indigo stunner is just as Instagrammable as it is utterly delicious. FONTAINEBLEAU.COM/DINING/SCARPETTA/MIAMI-BEACH-ITALIAN-RESTAURANTS
Whether you’re a fan of cigars or just craving an elevated alternative to the traditional post-work happy hour, StripSteak’s Cigar Social offers a unique way to change up your weekday routine this summer. Every Thursday from 5-7pm, Michael Mina’s classic American steakhouse serves a cigar and spirit pairing on the outdoor terrace for $25. The selection rotates every month, which means you’ll have ample opportunities to sip and smoke your way around the world. Rally some friends or colleagues and make it your new Thursday evening tradition. FONTAINEBLEAU.COM/DINING/STRIPSTEAK/MIAMI-BEACH-STEAKHOUSE
If the 1955 Oldsmobile convertible parked in front of a Fish Called Avalon isn’t enough to make you say, “Wow,” the culinary experience will certainly do the trick! For nearly 30 years, A Fish Called Avalon has set the standard for culinary excellence. For the past 10 years, Executive Chef Kal Abdalla, a veteran of The Forge and a native of the Syrian island of Arwad, has created award-winning dishes adored by locals and travelers alike. To the croons of live music daily, indulge in the Jumbo Lump Crab Cake, the Chilean Sea Bass with a miso glaze, and for dessert, try the Vanilla Bean Crème Brûlée. It will be the joy ride of a lifetime for your tastebuds! AFISHCALLEDAVALON.COM
Whether you’re looking for a pre-dinner bite or the perfect ending to your night, why not head to the rooftop at Vista Miami? The two-story modern-Italian restaurant located in the Upper Buena Vista area is a trendy concept combining Italian cuisine with Miami flavor and style. With prices ranging between $9-$29, enjoy delicious bites from the rooftop’s tapas menu—think coconut ceviche, oysters, or picoteo, then top it all off with an after-dinner drink special, like a Carajillo. With live music playing and the greenery surrounding, you’ll feel as though you’ve stepped into a tropical, boho chic dream. VISTAMIAMIRESTAURANT.COM
In a glass, combine 1-1/2 ounces St-Germain and 2 ounces Champagne. Then top it off with 2 ounces soda water and stir with a barspoon. Garnish with a lemon twist.
In a pot over low heat, pour a bottle of Gérard Bertrand Rivesaltes Ambré and reduce by 1/3. While simmering, infuse a few thyme leaves for about 12 minutes. Once reduction is made, add 7 ounces of crushed strawberries, then put it in the fridge for 12 hours to allow the strawberries to infuse. After 12 hours, filter the concoction. In a red wine glass with ice, add 1 ounce of Gérard Bertrand Elixir de Cigalus, 1/2 ounce of Gérard Bertrand Code Rouge, and the reduction mixture until the glass is filled. Finish with lemon zest and garnish with thyme.
In a shaker, combine 1 ounce carrot juice, 1 ounce cinnamon syrup, 3/4 ounce lime juice, and 1-1/2 ounce Zunte mezcal. Add ice and shake. Double strain into a coupe glass. Garnish with a lime wheel.
In a tin shaker, muddle 5 raspberries, then add 2 ounces Woodford Reserve bourbon, 1 ounce lime juice, and 1/2 ounce simple syrup. Give it four good shakes, then strain it over ice in a collins glass. Garnish with rosemary and one raspberry.
In a large pot, boil pasta in water. Add coarse marine salt while pasta is boiling. Cook pasta according to box instructions. Toast pistachios in a hot pan for a few minutes, then set aside to cool. Peel the orange and put it in a blender with the toasted pistachios, lemon zest, extra virgin olive oil, and a pinch of salt to create a citrus pesto. Set aside.
In a sauté pan, add a tablespoon of extra virgin olive oil. When hot, add peeled garlic clove and cook until brown. Discard the garlic and add the shrimp. Cook for approximately 5 minutes. Remove from heat and add the citrus pesto. Drain the linguine and toss in the pan with the citrus pesto and the shrimp until well coated. Arrange on a plate and sprinkle with crushed pink peppercorns.
For the potatoes: Peel, then boil potatoes until soft. While the potatoes are boiling, mix aji amarillo paste, butter, and salt in food processor until thoroughly combined. Once potatoes are fully cooked, drain and push though a sieve or ricer. Fold together puréed potatoes and mixture from the food processor.
For the barbecue: Blend all of the ingredients on high.
For the scallops: Pat raw scallops dry on an absorbent towel. Place a sauté pan over medium-high heat with 1-2 tablespoons of grapeseed oil; pan should be hot enough that smoke is beginning to rise from it. Season scallops with salt and white pepper to taste and place carefully into the sauté pan. Sear scallops until golden brown on each side (about 2 minutes per side). Serve with mashed potatoes and barbecue sauce.
In a sauté pan over medium heat, melt 1 ounce unsalted butter and add the oyster mushrooms. Cook the mushrooms until lightly browned. Add the corn, peppers, tarragon, and lobster meat. Sauté the mixture for 2 minutes or until hot. Remove from heat and add the baby arugula and mix together.
Season the scallops with kosher salt and pepper. In another sauté pan over medium-high heat, add the clarified butter. Once the pan is hot, add the scallops to the pan and cook until golden brown (approximately 2 minutes on each side). The scallops should be nicely browned and crisp on the outside and slightly opaque in the middle. (If you prefer the scallops cooked further, place in a hot oven until desired doneness.) Remove the scallops from the pan and place on a paper towel. Note: the scallops will leach liquid while resting. To plate, arrange the sweet corn and lobster mixture on a plate, place scallops on top of the mixture. In a small bowl, combine 1 ounce melted unsalted butter and caviar and lightly mix. Pour the caviar sauce on the plate around the corn and lobster mix. Garnish with micro-greens and serve.
1 tsp charred onion powder (thinly sliced onions, baked until black, then blended into a powder)
lime zest
mustard flowers (or other bitter greens)
Poaching Oil:
12 large portobello mushrooms
4 bottles rice bran oil
3 Fresno peppers, cut into fourths
1 small ginger bulb, peeled and diced
15 cloves of garlic
1 white onion, sliced
3 bay leaves
handful thyme sprigs
1 stalk lemongrass
2 Tbsp whole black peppercorns
2 Tbsp coriander seed
zest from 3 lemons
Ponzu-Brown Butter Sauce:
4 oz brown butter
4 oz vegan ponzu
1 oz fresh lime juice
pinch of yuzu kosho
10 cracks of fresh black pepper
METHOD
For poaching oil: In a deep six-inch pan, combine all ingredients except mushrooms. Place the pan across two burners on very low heat. Clean the mushrooms and add to the pan, making sure the oil covers the mushrooms completely. Cook until mushrooms are tender inside (about 20-30 minutes, or when a skewer can go through the middle without resistance). Remove the mushrooms and store the oil. (Oil can be used two more times.)
For the sauce: In a small pot, combine all the ingredients and heat up. Serve hot, and stir well before serving.
To serve: Take two cooked mushrooms and slice at an angle. Fan the mushroom slices out on a plate, and pour 3 tablespoons of hot ponzu-brown butter sauce on top. Finish with some charred pearl onion layers, pickled chili slices, lime zest, and a sprinkle of charred onion powder. Garnish with mustard flowers.
Seasoned Miami chefs share their favorite kitchen hacks for the at-home chef
VIJAYUDU VEENA EXECUTIVE CHEF AT JAYA AT THE SETAI YEARS COOKING: 15 YEARS A spice grinder is not just for spices—you can make purées, sauces, salad dressings, marinades, and chop garlic or onion coarsely. I also like to dry roast my spices and then grind them in the grinder, then place them in a glass jar which makes the spices seem very fresh and flavorful. I learned this by trial and error in the kitchen as a chef.
JOUVENS JEAN CORPORATE CHEF FOR ZAHRCO ENTERPRISES YEARS COOKING: 19 YEARS One kitchen hack I’d like to share with the at-home chef is for dirty kitchen rags. Do not just take your dirty rags and wash them in the washing machine, because doing this may leave grease and food residue in the machine. Once you’re done with your rags for the day, put them in a pot of water and boil them for about 20 minutes. Boiling them will remove oil and food residue from the rag. Rinse them out with clean water after, and then they’re ready for the washing machine. I learned this kitchen hack in Haiti in 2016 while doing consulting for a restaurant there.
ROCCO CARULLI OWNER AND EXECUTIVE CHEF AT R HOUSE YEARS COOKING: 30 YEARS My tip for the home chef is to try to pick recipes outside of your comfort zone as much as you can. Don’t just roast a chicken, use fresh herbs and exotic spices to keep things interesting for your dinner parties. I’m currently crazy about Middle Eastern spices, like sumac and za’atar. And another great tip is always be sure you have enough alcohol in the house! Let’s face it, you can cook the best meal ever, but if you run out of booze, that’s all your guests will talk about. It happened to me once, and it will never happen again.
Black and white movies featuring some of the most iconic legends in show biz, drinks being poured in Gatsby-esque coupe glasses and delicious food with every turn you take. This is the charm of the 20th Century. This is also the charm of Osteria Del Teatro{1200 Collins Avenue, Miami Beach; 305.538.7850}, Miami’s oldest and award-winning Italian restaurant, situated in the boutique Marlin Hotel in the Art Deco district of South Beach.
Providing the perfect blend of atmosphere, taste and tradition, the old-world comfort combined with new Miami style is what has contributed to the restaurant’s success for more than 30 years, says long-time owner Gilbert Gonzalez. Adding to that, the success and reputation of Osteria Del Teatro is also due to consistency. How do you achieve consistency? A combination of quality, carefully chosen, fresh ingredients, as well as an experienced waitstaff and kitchen team who have been dedicated to making customers feel like family for more than three decades.
Gilbert Gonzalez, owner of Osteria Del Teatro
As you walk through the doors, you’re immediately immersed in a decade where good food, drinks, and jazz music are at the center of a fabulous time. The exposed brick walls, vintage Edison bulbs, and tufted dark leather booths set the scene for a trendy culinary experience for visitors and locals alike.
A view from the top of main dining
Start your night in
the lounge with a specialty cocktail such as the Sophia Loren or a wine from
“Gilbert’s Selection,” an extensive hand-selected list of reds and whites from
Italy and other regions around the world.
Cocktail lounge of Osteria Del Teatro
When it comes to the
fare, the menu offers northern Italian dishes influenced from the Bergamo
region. After lavish drinks in the lounge, head to your table in the dining
room where your waiter will not only suggest the chef specials, but even give
insight on some of the best “off-the-menu” dishes that will leave you saying,
“wow!”
To start, try one of the “off-the-menu” favorites among regulars, which is the avocado and mango salad with black truffle vinaigrette. And if you’re a bread lover, we can’t fail to mention the homemade bread served on the side—for your dipping pleasure!
Salmone Bruschetta
For your main course, whether you’re a pasta, seafood, or meat lover, Osteria Del Teatro caters to everyone. The homemade pastas are, in fact, a highlight on the menu offering both traditional and specialty pastas. The Casonsei alla Bergamasca is a handmade bow-tie candy shaped ravioli with roasted veal stuffing, Parmesan cheese, and crispy pancetta in a brown-butter sage sauce. The Agnolotti al pesto is pasta infused with ricotta and spinach and topped with a creamy pesto sauce. Or try the Pappardelle porcini made with pappardelle pasta and porcini mushrooms topped with a pink vodka sauce.
Spaghetti Puttanesca
The menu is expansive, and if you’re looking for a seafood treat, you’ll find both locally caught and imported options. However, another favorite “off-the-menu” item is the South African Black Tiger Shrimp marinated in olive oil and lemon then steamed and grilled in the shell and served with French green beans and scalloped potatoes. While it’s rare to find, it’s delicious to eat, and Gonzalez says they’ll serve it as long as they can get it. Heading into dessert, grab a cappuccino to pair with their classic tiramisù, the flourless chocolate cake, the vanilla bean créme brûlée, or the caramelized apple torte. Like the name of the restaurant, Osteria Del Teatro, your dining experience is bound to be a production, and one you won’t be able to stop talking about for days following.
A chat with the owner of this Key Biscayne gem, Antonio Braschi
Just 15 miles south of Downtown Miami and a mini road trip across Rickenbacker Causeway is an escape to paradise on the island of Key Biscayne. And within this sliver of paradise, you’ll find some of South Florida’s finest dining options, including Costa Med Bistro + Wine. Not only will you find a taste of Key Biscayne at this restaurant, but splashes of Caribbean and Mediterranean flavors across the menu. Discover fresh, flavorful bites like Baba Ghanoush dips, Spanish Ibérico ham, Bourguignonne escargots, and Greek-style grilled octopus. Owner Antonio Braschi’s hard work has succeeded over a decade, so we sat down with him to find out what’s next for this island staple.
Greek-Style Grilled Octopus
DiningOut Magazine: Tell us about your culinary journey, and how you came to open Costa Med. Antonio Braschi: I have been in the Hospitality industry for decades—I worked for several hotels in San Juan, Puerto Rico; Nassau, Bahamas; and Caracas, Venezuela. After parting ways with the hotel industry, I went on to work in food service and, in time, helped found a large distributor operation in Venezuela, which I managed until I moved back to the U.S. Having spent my honeymoon at the Ritz Carlton Key Biscayne, I knew that if I were to move, it would be to this island—and so I did. And I purchased a failed coffee shop, which now is Costa Med.
Costa Med is now celebrating 16 years on the Miami dining scene. To what do you credit the longevity of this success? There’s no simple answer to longevity and success, but it definitely has distinct components, like hard work and sacrifice. I will never compromise quality for profits. My family eats here almost daily, so you can rest assured that every aspect of our food chain is methodically supervised.
Antonio Braschi
What would you say to someone that has not yet dined with you and your team at Costa Med? You are missing out on the opportunity to enjoy top quality ingredients prepared with an exciting twist and served in a friendly environment. We treat all of our guests as VIPs, so you are going to be delighted here! Nothing we do is average. We’re about great food, awesome wine, and excellent service!
Surrounded by a blossoming food scene, what do you believe is the secret to staying fresh and relevant? Research on the latest food news and service strategies, the use of the freshest local and seasonal products, and always investigating ways to make food taste good while staying within a healthy zone. I interact with my staff just as I do my customers. I have joined local institutions that allow me to keep a constant pulse on the state of our community and the chance to give back to it. I spend over 15 hours a day, 6-7 days a week, on my two businesses. I give them my undivided attention—I’m up and on the phone or the computer by 8:30am and do not slow down until I return home around midnight every night.
What is your favorite culinary trend in Miami right now? What’s your least favorite? I am not too big on trends. I’m a fan of classic, good food and quality service! But if I must pick, I like some of the food halls. Among them, my favorite is Casa Tua Cucina inside the Brickell City Centre. They have done an incredible job of putting together the nicest food hall in Miami. This is my go-to place for informal dining. My least favorite trend would be the food truck scene, which I have steered away from.
Aside from Costa Med, where are some of your favorite places to dine out right now? I hope someone opens up a great Lebanese restaurant soon, but while I wait, here are my favorites places in Miami by neighborhood: Novikov Miami in Downtown; Byblos in Miami Beach; Hillstone in Coral Gables; Café Roval at MiMo District; Tacology and Casa Tua Cucina in Brickell; Sapore di Mare in Coconut Grove; Swan at the Design District; Donut Gallery Diner in Key Biscayne; and definitely my top choice is my other restaurant, Kazumi Modern Japanese, also in Key Biscayne.
What’s on the horizon for Costa Med? Any big plans or changes we should look out for? We are discussing revamping items on the menu and the wine list, updating the décor a bit, and continuing with our wine dinner series. Expansion plans are brewing, but nothing is definite yet. Meanwhile, we will be working hard toward our 17th anniversary in 2020, so that Key Biscayne residents can continue to boast one of the best restaurants in Miami.
The summer season may almost be over, but mango season in tropical South Florida is in full swing. Though incredibly delicious when enjoyed straight from the tree, our city’s top chefs and barkeeps have mastered their own unique preparations of South Florida’s prized stone fruit. We’ve rounded up the best mango dishes and cocktails in Miami for your fruit-loving epicurean adventures.
The upscale Chinese eatery at the Fontainebleau incorporates this Miami staple into The Golden Buddha made with Cazadores Reposado tequila, agave syrup, lime juice, mango juice, and muddled chili.
A cathedral of Asian and Indian dining at The Setai is Jaya helmed by Chef Viijay Veena. He incorporates this tangy fruit into the Yellowtail Mango Roll made with yellowtail, scallions, local neighborhood mango, and sushi rice.
Argentine super chef Francis Mallmann is the mastermind behind this gaucho-inspired restaurant at the posh Faena Miami Beach. As such, expect rustic Argentine and Patagonian specialties like Oxtail Croquettes and Tortilla de Papa for appetizers. But it’s the desserts that keep things tropical with the vanilla profiterole with grilled mango.
Since 2014, 26 Sushi & Tapas has remained one of the Miami dining scene’s best kept secrets. The Latin-Asian fusion eatery is a 100 percent certified kosher restaurant serving the vibrant, flavorful Japanese-Peruvian cuisine known as Nikkei. But those in the know—kosher or otherwise—have embraced the restaurant for its casually chic ambience, wallet-friendly pricing, and delicious cuisine. Now, in celebration of Miami’s everlasting summer, the restaurant unveils a refreshed menu featuring creative additions to abundant offerings perfect for the season. The Sushi Sandwich, meant to be eaten with the hands, consists of salmon, mango, avocado, scallion, and dynamite sauce, layered between “slices” of pressed rice, served with guava dipping sauce.
After a two-year-long, multi-million dollar renovation, the JW Marriott Miami Turnberry Resort & Spa proudly unveils its brand new amenities and updated facade. Boasting a world class spa, two championship golf courses, elevated retail outlets , two pools, meeting spaces, five restaurants, a swanky bar, and now its own water-park, this premiere luxury resort in Aventura has become the ultimate vacation destination. The newly added 16-story Orchid Tower shines with an ivory and art deco finish while nearly doubling the resort’s room capacity. Along with upgrades to the main lobby, the addition of two new dining concepts—Surf House Bar & Grille and Freestyle—and other design enhancements throughout, the resort has a more contemporary feel and offers something for every one of its guests.
Freestyle
The sprawling 300-acre property has no shortage of things to do, eat or drink. Director of Culinary, Chef Gordon Maybury, who oversees the resort’s restaurants, has a passion for sourcing local ingredients and keeping each concept distinct. He’s so committed in fact, that he has helped spearhead establishing a chef’s garden and an apiary on property. This allows the culinary team to bring guests farm-to-table freshness quite literally from their own lush backyard. Picking from the various fresh herbs, citrus, fruits and honey now available, the chefs and bartenders are able to create innovative dishes and cocktails while minimizing the resort’s carbon footprint and reliance on outsourced suppliers.
Surf House Bar & Grill
Upon entering the resort’s brand new tropical oasis that is Tidal Cove water-park, vacation vibes wash over you. Tidal Cove is also home to the resort’s aforementioned new eateries: Surf House Bar & Grill and, its casual grab-and-go counterpart, Freestyle. Chef Maybury explains that he wanted to convey a “unique dining experience representative of our South Florida locale.” Freestyle is the perfect stop for grabbing a slice of pizza or some sandwiches and salads to enjoy poolside. There’s even freshly scooped gelato and a variety of other snacks to satisfy any cravings throughout the day.
Soff’s bar pays homage to the legacy of its namesake and tells the story of the city’s rich history… [and] showcases classic libations but with distinguishing twists, such as the Smoked Old Fashioned.
Right next door is Surf House Bar & Grill, where mom and dad can enjoy some local brews and watch while the kids catch some waves on the FlowRider ®Triple, a surfing simulator. Find beachy staples on the menu like poke, char-grilled octopus, shrimp ceviche, and a mouthwatering blackened mahi-mahi sandwich. Chef Maybury proudly adds, “We utilized local, fresh ingredients to build an innovative menu…while also speaking to the lighthearted spirit of a water-park experience.” Cool off and kick back with a wide variety of tropical drinks ranging from the Caipirinha to the Moscow Mule, and what’s a Florida vacation without frozen delights like a Frosé or a Piña Colada?
Shrimp Pasta, CORSAIR Kitchen & Bar
Swapping poolside views for the evergreen golf course, CORSAIR kitchen & bar satisfies any appetite for breakfast, lunch, dinner, or weekend brunch. The expansive indoor dining room, with some terrace seats alongside the green, offers Chef Maybury’s take on light American comfort food. A wide range of casual contemporary classics include burgers, salads, flat-breads, freshly grilled seafood, steaks, and more. The real standout here, however, is “The 52” brunch. This rotating menu features seven core dishes that change ingredients every single weekend, providing a different experience for all 52 weekends of the year. If that’s not enough to wow, how about the Bloody Mary Bar featuring 52 ingredients to choose from?
BOURBON STEAK
The property’s signature restaurant, BOURBON STEAK Miami by award-winning Chef Michael Mina, is celebrating its 12th year this winter. With two sommeliers on staff, 500 award-winning wines, a vast selection of whiskey, bourbon, and of course premiere cuts of beef, BOURBON STEAK is a renowned classic. Steakhouse though it is, brace yourself for a little laid back fun. Amusing menu twists include the kitchen’s signature french fries with an array of dipping sauces in lieu of bread service, or the table-side presentations that accompany certain dishes like the Lobster Pot Pie, for dinner and a show.
Soff’s bar
Part of the resort’s expansive renovations also included a complete overhaul of the guest arrival experience in the lobby, which now includes a bar. Named after famed real estate mogul Don Soffer, who transformed the city of Aventura into the coveted vacation destination it is today, Soff’s bar pays homage to the legacy of its namesake and tells the story of the city’s rich history. Tactful black and white snapshots of Soffer with celebrities and other notable names and faces adorn the walls, while jewel-tone plush velvet couches and gold hardware accents lend a glamorous vintage feel. The menu, done in collaboration with esteemed artisans from Miami’s The Cocktail Cartel, showcases classic libations but with distinguishing twists, such as the Smoked Old Fashioned.
Now with more dining and imbibing destinations than ever before, this resort and country club seamlessly allows its guests to experience a multitude of amenities. From swimsuit to power suit, the newly debuted JW Marriott Turnberry Resort & Spa has reinvented itself yet again, and we think it’s their best look yet.
