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Jensuskin@Diningout.com

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Chef Tony Sharpe of Aspen Bartini  Entrées: Pizza-Wrapped Hot Dogs Mac and Cheese Balls Fried Ravioli with Homemade Tomato Dipping Sauce Assorted Mini Pizza Pockets Station Chicken and Veggie Quesadillas Captain

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Cafe Vena

It's a quiet Wednesday night in Vinings. Inside a small, 13-table restaurant, the sparkling lights gently fade. Voices hush. The grandiose wave of lush

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Tony Morrow's Real Pit BBQ

Even though it occupies the same street as his charming, southern-style restaurant, The Pecan, Tony Morrow's Real Pit BBQ {3807 Main Street, College Park;

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Masada

In 1981, Atlanta-based restaurant owner Hezi Stein needed bread. “I had opened my own restaurant, and we had a need for fresh pita bread.

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Laurent Tourondel

In the thick of the delicious chaos at the SoBe Wine & Food Fest, DiningOut sat down for a conversation and refreshments with globetrotting,

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Tom Colins

In a shaker with ice, combine 2 parts Hendrick's Gin, 1 part lemon juice, 1/2 part St-Germain, and 3 cucumber slices. Muddle cucumber with

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Melon Margarita

In a shaker with ice, mix 1 ounce UV Salty Watermelon Vodka, 1 ounce Finest Call Triple Sec, 1/2 ounce Cabrito Blanco Tequila, a

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Tom Colins

Mix 1 part Crop Organic Cucumber Vodka with 2 parts organic lemonade. Serve from a pitcher or in a Collins glass. Garnish each drink

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BLT Steak

serves six Ingredients 1 c liquid smoke 2 Tbsp smoked Maldon sea salt 2 Tbsp smoked black pepper 3 rib-eye steaks (preferably dry-aged), 30-40 oz each, about 2-inches thick 4

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A Fish Called Avalon

serves two Ingredients Halibut: 8 asparagus spear tips 1/2 fresh orange (12-14 segments) 1 tsp chopped fresh basil, for garnish 12 whole pecans, lightly toasted 2 7-oz portions of fresh halibut Chardonnay-beurre

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