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Central Fare at Virgin MiamiCentral {600 Northwest 1st Avenue, 2nd Floor, Miami; 305.521.4837}

Flat Lay, Central Fare

The most central and connected food hub in Miami just debuted in the heart of Downtown: Central Fare at Virgin MiamiCentral brings together a variety of delicious eateries within steps from Brightline, soon-to-be Virgin Trains USA, the metro mover, Metrorail, and future Tri-Rail.

Central Fare offers exactly what you’re craving, whenever you crave it. This diverse food hall brings together known Miami favorites and new concepts under one roof, including World Famous House of Mac; CAO Bakery & Cafe; PF by Delicatessen Patagonia; Rosetta Bakery; Bucks Crepes; and, anchor restaurant, La Estación American Brasserie by Juvia Group. Not to mention the amazing eateries coming soon: Art de Vivre, Kuenko, 800° Woodfired Kitchen, and more. No matter where you’re going, Central Fare is always the perfect stop.


The Ritz-Carlton, South Beach Debuts Feugo Y Mar {1 Lincoln Road, Miami Beach; 786.276.4000}

The much-anticipated reopening of The Ritz-Carlton, South Beach is finally here—and it brings an exciting new dining option: Fuego Y Mar. Having a name that translates to “fire and sea,” this concept taps into Miami’s dynamic reputation as a cultural melting pot. The stars of the show? The best meat and seafood torched to perfection, and core flavors and dishes from places like Mexico, Cuba, Venezuela, and Colombia. The genius behind this concept is none other than French-born Executive Chef Anthony Le Pape, who worked in some of the top kitchens in Europe, on Disney Cruise Lines, throughout the Las Vegas hotel scene, and at Marriotts all over the world before helming the kitchen at The Ritz-Carlton, South Beach.

At Fuego Y Mar, Chef Le Pape shocks diners with innovative twists on breakfast, lunch and dinner favorites. And no matter what they order, guests can expect a distinctly Latin-Miami flair. Think: the Guava Waffles Pastelito with whipped cream cheese, Lobster Guacamole with queso fresco, Sugarcane-Guava-Glazed Heritage Pork Belly with a tangerine habañero mojo, and even a Mojito Cuban Flan served with Bacardi rum cake and caramelized plantain wafers. Pair the exceptional food with the hotel’s pool and Atlantic Ocean views (seen directly from your seat at Fuego Y Mar), and needless to say—your night will be pretty, well, fuego.


Lido Bayside Grill does Izakaya {40 Island Avenue, Miami Beach; 786.245.0880}

The Standard Spa, Miami Beach is sacred ground. It has the best happy hour, there’s a co-ed spa with a Turkish-style hammam, and it has a Belle Isle location that makes it feel decidedly remote—making it a top spot to hob-nob with Miami’s trendsetters. Enjoy a relaxing day on Biscayne Bay, or simply drink frosé by a bayfront pool, unbothered, all year long. If that’s not enough to draw you in, go for the food. Just in time for fall, The Standard has unveiled an exciting new restaurant concept centered around the Japanese tradition of the izakaya.

Following the success of a series of culinary pop-ups, like The Standard’s popular ramen pop-up this past spring, the resort’s signature restaurant, Lido Bayside Grill, has been reimagined as a limited-run izakaya residency that will stay open through the end of 2019. Often compared to a Japanese tavern, izakaya represents a style of dining where friends and family gather together, share drinks, and enjoy a smorgasbord of umami-packed Japanese bites or tapas served family-style. The operation is led by Executive Chef Daniel Herget, who has overseen the Lido Bayside kitchen since 2018 and who is no stranger to Japanese cuisine. In fact, before coming to Miami, Herget opened Nashville’s critically-acclaimed Otaku Ramen, and after that, Little Octopus; the latter of which fused Japanese, Caribbean, and Latin American flavors.

Inspired by The Standard’s spa-like ethos and idyllic waterside views, the izakaya menu is packed with locally-sourced, seasonal fish and ingredients, including an extensive raw bar and seafood-centric dishes that are chilled, fried, steamed, grilled, and more. And while this pop-up might be new and different for the immediate area, The Standard still wants guests to come to the restaurant and do what they’ve been doing there for years: eat good food, drink good drinks, watch beautiful sunsets, and live their best lives with their favorite people.


By Jennifer Agress, a contributing writer

Setai Unplugged presented by The Macallan at The Setai

The Setai Unplugged Creative

Saturday nights at the world-famous courtyard at The Setai on Miami Beach are now elevated even higher with the brand-new dining experience presented by The Macallan. During Setai Unplugged, diners can enjoy an artfully curated “Essences of Oak” Pan-Asian dinner menu paired with bespoke cocktails, meaning the distinguished flavor profile of The Macallan Rare Cask is infused through the entire four-course meal. This elegant experience is further amplified by live musical performances and sounds from The Setai’s resident DJ. Sunday-Thursday, 6-10 pm; Friday-Saturday, 6-11 pm.

Apertivo at Prima Classe Wednesday Evenings

An authentic Italian market and cafe located in the South of Fifth neighborhood, Prima Classe is living up to its name by offering “first-class” imported Italian goods and a weekly Apertivo. Connecting friends and neighbors in a cozy environment with a fixed-price flow of wine and replenished spread of savory snacks and small plates every Wednesday from 6-9 pm, Prima Classe delivers the perfect environment for unwinding. Following Apertivo or any other day of the week, take to the market to bring home a variety of specialty sauces, oils, pasta, and much more. Founded in 2017 by Paolo Orsolini, Prima Classe showcases quality Italian imports that you can take home for later or enjoy right there at the cafe.

Musimelange (January 27-April 6, 2020)


French violinist Anne Chicheportiche’s inspiration for founding Musimelange—a multi-sensory concert experience in its Ninth Season at the Design District’s M Building—comes from her French roots. Musimelange pairs chamber music with gastronomy and wine tasting in order to recreate the tradition of France’s Belle Epoque, when public figures, artists, writers, and musicians met and gathered in hopes of inspiring ideas and creativity. Each month features a new restaurant providing luscious bites and a musical performer to serenade guests. The dates for the 2020 season are Jan. 27, Feb. 17, March 9, and April 6. Concerts begin at 7:30 pm and tickets are $55 online and $65 at the door.

Party with a Purpose (February 1, 2020)

Party with a Purpose

While the attention will be on the field in 2020 when Miami hosts the Super Bowl, don’t miss out on all events happening around South Florida. Take the star-studded Party with a Purpose, for instance, taking place Feb. 1 at the Broward County Convention Center. Chef Andrew Zimmern, Chef Adam Richman, and legendary former Miami Dolphins head coach Don Shula will all be hosting Taste of the NFL. Proceeds from this exceptional culinary event go toward food banks and hunger-related nonprofit organizations; to date, more than $26 million has been raised.

Doral Food and Wine Festival (March 21-22, 2020)

Doral Food and Wine Festival

Back for its fourth year, the Doral Food and Wine Festival continues to grow. The two-day event, March 21-22, 2020 at Doral Central Park, is expected to once again bring in thousands of attendees. The springtime festival will feature more than 30 restaurants from Doral and around South Florida, providing bite-size samples and small plates of every eatery’s best dish, along with a Beer Garden and spirits booth. And, don’t miss the culinary and mixology demonstrations as well as musical entertainment and a fun Kids’ Zone. The Doral Food and Wine Festival, with its multifaceted entertainment and delight, support a great cause, as $1 from every ticket sold will be donated to St. Jude Children’s Research Hospital.


By DiningOut Staff

An entrepreneurial spirit fuels her life as a baker, educator, and writer

It was Pamela Wasabi’s diagnosis of a thyroid condition at just 19 years old, along with her eventual pregnancy, that paved the way for her current life path. After ignoring her thyroid condition for years, once she became pregnant with her daughter, she realized she had to take action. Never good in the kitchen—admitting she was actually banned from the kitchen by her mother—Wasabi learned to cook out of necessity.

In an effort to provide her daughter with a healthy entry into the world, Wasabi studied everything she could about wholesome cooking and baking. The phrase, “To control your health, you have to control your ingredients and to control your ingredients, you have to cook your own food,” stuck with her. Her new mantra, intense studying, and practice in the kitchen led to her founding Pamela Wasabi Bakery, a wholesale bakery of plant-based and gluten-free desserts that quickly grew in popularity and is now distributed throughout three counties in South Florida.

She’s also the author of Nourished: The Plant-Based Path to Health and Happiness, which explores people’s relationships with food and the environment. Wasabi is currently working on her second title, Returning to the Wild Woman, which expands on women’s food challenges and body-image issues.

She sat down to chat with DiningOut Magazine about her childhood in Colombia, her path to founding the bakery, and her mentor, an iconic name in Miami’s restaurant industry:

DO: What inspired you to take this particular culinary path?
Wasabi: I did not have a good relationship with the kitchen or what cooking was about. Where I grew up in Colombia, eating meat was a priority but I never liked meat, not even the smell of it. Then there was the thyroid disorder diagnosis and eventually, after living in the United States for nearly twelve years, I got pregnant. Doctors told me because of my condition, I couldn’t have a natural childbirth, so I started looking for answers and came across a nutrition school. Learning to cook and bake for myself revolutionized my life; it helped rid me of my condition.
I immediately saw a shift in the way I related to food, what I was thinking about, and the food itself. The condition was a wake-up call to take care of myself. Our relationship with food has to be about communication, quality, and how we see ourselves. We have to take care of ourselves because ultimately, no one else is going to be there for us; it’s our own responsibility.

What was the journey like from cooking at home to ultimately owning the bakery?
It was my way out, a way to survive. I used to work in fashion, and eventually quit and got myself a job in a coffee shop, and later got hired as a cook. I became Chef de Cuisine of Jugo Fresh but after a while was let go, so I began meal prepping as a private chef. Unfortunately, the fast pace brought back my thyroid condition and I realized in order to heal I needed to slow down. I evaluated what my next step would be and how I could have control of my own career. I thought, perhaps I could do wholesale, and I created a menu and offered my goods to Panther Coffee. I made brownies, cookies, and muffins, and Panther said they wanted to try the cookie and they loved it. They started carrying my cookie and the rest was knocking on doors, one cookie at a time, and it grew organically from there. I grew and I healed as well.
That led to me being invited to participate in the Seed Food and Wine Festival, where I was prepping food in Ken Lyon’s kitchen. I got acquainted with Ken, which led to me asking if I could use his kitchen to prep for a catering gig. He eventually became my mentor and has been supporting me for the past eight years.

In the eight years since you began working with Ken, how has your business grown, and where can people find your products?
Panther Coffee now carries my vegan and gluten-free cookies, muffins, and cupcakes at all their Miami locations.
Additionally, my products are in 50-60 locations around Miami. Love Life carried several of my desserts and is one of my top-selling locations, and Charlie’s Vegan Tacos also carries my desserts. I also created the menu for the new Japanese restaurant in The Standard Hotel, including Lava Bean Chocolate Cake, Lychee Cheesecake, and Almond Crumble. Additionally, MC Kitchen in the Design District carries my Strawberry Shortcake Cheesecake, Apple Cobbler, and Trail Mix Bar.
I like to use wholesome, exotic ingredients—charcoal salt in my Chocolate Chip Cookie, roasted pistachios and sea salt in my Lavender Cookie, and smoked salt and wild cherries in my Double Chocolate Chip Cookie.

How are you able to expand your menu to this size?
It is a very organic process, and it’s about being creative and building relationships with restaurants whose concept I love, then mutually helping each other. The bakery has grown to carry about 11 cookies and brownies and has another 10-12 items including cheesecakes, fruitcakes, muffins, tiramisu, and cupcakes—a whole range of desserts. There’s one main baker, two baking assistants, and a driver for deliveries, so it’s essentially a five-person operation.

Read more about Pamela Wasabi Bakery and her latest ventures, writings, and philosophies at www.pamelawasabi.com.

By Josie Gulliksen, Contributing Writer

Tres Leches Cake from R House
Serves 12


– 5 eggs
– 1 c sugar
– 2 c all-purpose flour
– 1/2 tsp salt
– 1 Tbsp baking powder
– 5 Tbsp water
– 5 Tbsp oil
– 1 Tbsp vanilla extract

Milk Mixture
– 1 can sweeten condensed milk (14 oz)
– 32 oz heavy cream
– 2 cans evaporated milk (12 oz)

In a bowl, whip eggs with sugar until soft, pale, and foamy. In another bowl, mix flour with baking powder and salt. In a third bowl, combine water, oil, and vanilla extract. In a large mixing bowl, combine all three bowls and mix well to form a batter. Pour batter into cake pans sprayed with Baker’s Joy. Bake at 325 degrees for 20 minutes. When done, and while still warm, cut off the tops of the cakes. To make the milk mixture, combine condensed milk, heavy cream, and evaporated milk. Place cakes loose in open tray, and pour milk mixture over them, adding more as the milk becomes absorbed. Spoon milk mixture over top of cakes to aid absorption. Serve with caramel praline sauce and garnish with whipped cream and a mint leaf.

Returning once again for its 19th year, The Food Network & Cooking Channel South Beach Wine & Food Festival presented by Capital One (SOBEWFF®) hosts a nationally-renowned, five-day destination event featuring the talents of the world’s most celebrated chefs, culinary personalities and wine and spirits producers. The star-studded Festival will run February 19-23, 2020 and is composed of an unprecedented lineup of more than 100 events spanning Miami-Dade, Broward and Palm Beach counties. With a variety of new offerings and the return of the Festival’s iconic white tents nestled on the sands of Miami Beach, this year’s edition boasts the most robust event roster yet. To date, the Festival has raised more than $30 million in support of its mission to EAT. DRINK. EDUCATE., benefiting the Chaplin School of Hospitality and Tourism Management at Florida International University (FIU).

Buddy & Lisa Valastro & guests at Family Ice Cream Social hosted by Cake Boss Buddy Valastro – 2019 Food Network & Cooking Channel South Beach Wine & Food Festival at Loews Miami Beach Hotel on February 24, 2019 in Miami Beach, Florida -PHOTO by: Seth Browarnik/WorldRedEye.com

Prior to becoming one of the best-known culinary festivals in the U.S., the Festival originated from humble beginnings. From the initial, modest showcasing of both national and international wineries alongside Miami’s local restaurant and chef creations, and in collaboration with students from the Chaplin School, the now-extravaganza made exponential growth. Not without the vision and ambition of Founder and Director Lee Brian Schrager, though; it was his idea to relocate the Festival to South Beach and thus breathe into it new life.

The renamed South Beach Wine & Food Festival® was then held in March of 2002 and attracted close to 7,000 guests, providing a series of dinners, seminars, a Grand Tasting Village, the debut of the BubbleQ®, and a live auction—all in its first year. Now, the Festival attracts more than 65,000 guests annually to its 100+ events throughout the five-day event, which takes place at various locations throughout South Florida.

For foodies wondering where to start, we suggest kicking off your Festival lineup with signature fan-favorites such as the Heineken Burger Bash hosted by Rachael Ray, or Fontainebleau Miami Beach presents Wine Spectator’s Best of the Best, which features 60 of the nation’s top chefs and over 100 wines rated 90 points or higher on Wine Spectator’s scale. This year’s festival will also see the return of the popular CRAVE Greater Fort Lauderdale Series, a variety of curated experiences designed to showcase some of the best of Broward County. This includes the addition of the family-friendly Foodie Movie Night in the Park event, taking place both Saturday and Sunday of the Festival weekend in the City of Hallandale Beach. This diverse weekend of culinary and beverage celebration will also contain a slew of musical performances including American Idol winner Laine Hardy, the Nu Deco Ensemble with a special guest performance by GRAMMY Award-winner Rev Run, as well as the return of the wildly popular David Grutman Experience at the Goya Foods’ Grand Tasting Village.

The 19th annual Festival lineup also offers a variety of new events for $100 or less, including the Chef Mash-Up hosted by The Naughty Fork; Sip & Dips hosted by Adam Richman; Croquetas & Cocktails hosted by Eileen & Jonathan Andrade; and Miami Design District presents Sliced: A Genuine Pizza Party hosted by Michael Schwartz. Fans will, of course, have their pick from the exclusive selection of masterclasses, intimate dinners, and walk-around tastings with some of the world’s most talented chefs and lifestyle personalities.

This year’s Tribute Dinner, presented by Capital One®, will be part of The NYT Cooking Dinner Series with Andrew Zimmern and Melba Wilson serving as the Masters of Ceremonies. Zimmern and Wilson will oversee an evening paying homage to the outstanding accomplishments of the culinary community’s beloved Chef Marcus Samuelsson and beverage industry’s revered leader, Jim Clerkin. Samuelsson is a highly acclaimed chef and international restaurateur with over 30 restaurant locations across the world. Clerkin currently serves as president and CEO of Moët Hennessy North America and will transition to a new role as president of Moët Hennessy’s strategic development. Tickets are now on sale for SOBEWFF® 2020 can be found online, sobewff.org

By DiningOut Staff

Geoffrey Anderson Jr., a contributing writer

When the craving for something healthy and delicious strikes, look no further than The Strand. Located inside the Carillon Miami Wellness Resort, The Strand certainly puts wellness at the forefront of the menu. The Mediterranean-inspired selections fill you up without filling you out, all while serving up fantastic flavors. Healthy food doesn’t have to be dull – The Strand proves it.

Spaghetti Parmigiano
Spaghetti Parmigiano

Chef Simon Apollonio and his team have put together a diverse list of items for guests to enjoy, but you’ll notice Italian influences stand out the most. Starters like the Super-fresh Burrata or the mouthwatering Mussels whet the palate beautifully for the meal to come. Pizzas such as the Truffle Bechamel or the Prosciutto taste decadent, but they’re also surprisingly light. You’re just full enough when you’re done; there’s no need to hit the gym afterward.

Where the menu truly shines is its pasta, of which there are many. Gnocchi, Linguine, and Ravioli are all favorites that make an appearance on this menu, but the Spaghetti Parmigiano is a must – especially for the experience. At $38, it’s easily among the more expensive of the selections, but it’s well worth the premium. Having the staff come up to your table and serve it out of a cheese wheel makes for a fun Instagram moment. Plus, it’s really tasty – what’s not to love about Cheesy Pasta?

Patrons who don’t want to overdo it with carbs also have plenty of options to choose from. The Faroe Salmon with Cauliflower, Asparagus, and Parsnip Puree is a colorful, fragrant dish that will have you salivating the second it hits your table. It’s a big portion of fish, and our leftovers made for a great lunch the day after. Just as satisfying is the Lamb Chops Entrée, whose Couscous Lentils, Cucumber Gremolata and Tzatziki sauce pair beautifully with the generous portions of protein.  

Faroe Salmon
Faroe Salmon

If you’re part of a large party, consider ordering the Bistecca Alla Florentina. At $199, it’s not cheap but it can feed a family easily. Expect more than 2 pounds of wagyu beef porterhouse carved tableside with roasted potatoes and arugula salad. It’s a feast for the senses. Should you have room for dessert – unlikely but still possible – there’s a range of treats to be had. Lighter options include ice cream and sorbet, but diners who aren’t counting calories should check out the tiramisu or carrot cake. Everything is big enough to share, so one dessert for two people is ideal.

The Strand offers a menu with your well-being in mind, and it shows. The restaurant takes pride in its carefully crafted selections that are both satisfying and healthy(ish). But whether you’re counting calories or not, you’re in good hands.

Lamb Chops
Lamb Chops

Located inside the Carillon Miami Wellness Resort, The Strand offers a delicious Mediterranean-inspired menu with your well-being in mind. Carefully crafted selections highlight local ingredients and fresh flavors that satisfy the most discerning of diners. Burrata, Truffle Bechamel Pizza, and Spaghetti Parmigiano are just a few of the enticing dinner selections inspired by Chef Simon Apollonio’s Italian roots.

Guests will also find a wide array of exquisite meat and seafood options, including Faroe salmon with cauliflower, asparagus and parsnip puree as well as lamb chops with couscous lentils, cucumber gremolata, and tzatziki sauce. A $199 Bistecca Alla Florentina – 2.2 pounds of Florida Jackman wagyu beef porterhouse – is a conversation starter and ensures larger parties leave awestruck and full. Indoor seating is ample, but outdoor seating is a must if the weather is cooperating; scenic ocean views are the ultimate backdrop for your meal, whether you visit for dinner or for breakfast, lunch or brunch. And no matter when you visit, you’re in good hands.  

6801 Collins Avenue
Miami Beach, FL 33141
(305) 514 7474

By Geoffrey Anderson Jr., a contributing writer

Miami Beach seafood spot impresses on all fronts

Seawell Fish N’ Oyster is a restaurant we’ve been eagerly anticipating for a while now. Chef Julian Garriga and his crew had been teasing the restaurant’s food at its sister bar Minnow up until its opening – and now it’s here. The verdict? Well worth the wait.

Here are five reasons you need to check out Seawell Fish N’ Oyster ASAP:

Incredible Value

Monkey Bread - Seawell Fish n' Oyster
Monkey Bread

The majority of starters and entrees won’t break the bank; prices typically fall into the ‘teens and twenties’ price range. And they’re big portions: Items like the smoked fish dip come with tons of saltines, the crabby patty aka crab cake is sizable, and the everything monkey bread can feed an entire table (and it’s just $7). Finding something this good and reasonably priced is rare on the beach. 

Quality Seafood 

 Peel n' Eat Shrimp - Seawell Fish n' Oyster
Peel n’ Eat Shrimp

As you’d expect from the name, Seawell Fish N’ Oyster focuses on … well, fish and oysters. A daily menu highlights the restaurant’s fresh catches like black grouper, branzino, and Caribbean snapper – to name a few. This ever-changing menu ensures that diners always have something new to look forward to during every visit.

Lobster Roll from Seawell
Lobster Roll

On the permanent menu, guests can enjoy highlights like peel n’ eat shrimp with clarified butter and Old Bay as well as a hearty lobster roll with kewpie mayo. The former, in particular, was one of our favorite dishes of the night. On its own with just Old Bay seasoning, the shrimp was spectacular. But dipping it in the warm butter took the dish to the next level – and had us raving about it for hours. On that note …

Fun Sauces 

In our opinion, sauces don’t get enough credit. They can elevate a ho-hum dish or take an already spectacular item even further. At Seawell, the latter is the case. Chef Garriga and his team pair their food with sauces that will make your taste buds dance.

That everything monkey bread we mentioned earlier? It’s made even better with the addition of whipped dill butter. Our already amazing black grouper? Paired with a citrus tarragon butter, it blew our minds. And the Serrano Leche de Tigre that came with our yellowtail snapper Crudo didn’t disappoint either. 

Varied Options

You don’t have to be a seafood fan to enjoy Seawell. Yes, the menu is predominantly seafood, but the non-fish options are just as tasty. A hefty poutine with ‘nduja gravy, fried chicken with tabasco honey, and a 16-ounce ribeye showcase the kitchen’s versatility and talent.

You can tell the staff put their heart into everything, from the starters and entrees all the way to the side dishes; veggies like charred broccoli, roasted butternut squash mushrooms shine with elements like Calabrian chili pesto, cacio e pepe butter and caper raisin vinaigrette (again with the sauces). 

Crafty Cocktails

Crazy Cocktails of Seawell
Cocktails from Seawell Fish N’ Oyster

No meal is complete without something to drink, and the restaurant has put together a short-yet-impressive libation list. Guests seeking something sweet can refresh themselves with the Angel of the Morning (vodka, St. Germain, strawberry, lemon) or Tavern Spritz (lillet blanc, white port, aperol, bubbles), while the whiskey-based Sea Wolf and Billy Budd take care of the other end of the flavor spectrum.

Open for breakfast, dinner, and brunch, there’s never a bad time to visit Seawell. What are you waiting for? Go make a reservation.

Seawell Fish N’ Oyster on South Beach is putting innovative twists on classic seafood dishes. Chef Julian Garriga and his team have developed a playful yet familiar menu full of favorites at this Kimpton Angler’s Hotel eatery. Begin your experience with everything monkey bread and a rotating selection of oysters before diving into daily catches, fish, and chips, peel n’ eat shrimp and other delightful selections.

Crabby Patty from Seawell
Crabby Patty

Non-fish options like the Seawell Burger – a cheddar, caramelized onions, and Marie Rose sauce creation – and fried chicken with tabasco honey ensure all palates feel welcome; you don’t need to be a seafood fan to leave impressed. Decadent desserts, including whoopie pie Alaska and croissant bread pudding, provide a satisfying finish to any meal.

Rounding out the offerings is an equally impressive list of libations that runs the gamut from light and refreshing to stiff and spirit-forward. Open for lunch, dinner, and brunch, there’s never a bad time to visit Seawell.

660 Washington Avenue,
Miami Beach, FL 33139
(786) 594-5820

By Geoffrey Anderson Jr., a contributing writer