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Jensuskin@Diningout.com

Jaguar Ceviche Spoon Bar

makes approximately four servings Ingredients 1-1/2 lb fresh corvina or snapper (approximately 6 oz per person) 4 cloves garlic, minced 1 Tbsp kosher salt 3/4 c freshly-squeezed lime juice 1

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Kouzinas

Foxhole Market & Deli {187 Southwest Seventh Street; 305.529.6263} Transport yourself back to the charming corner grocery store of your childhood at Foxhole Market &

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You've been all over the culinary scene in the U.S., but what is your background with Italian cuisine? I claim it as a birth right—I

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The Dome

The Dome Restaurant, Bar, and Lounge opened over a year ago in Coral Gables. Since then, the restaurant has practically defined itself by being

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Peacock Garden Cafe

Chef Oscar del Rivero of Jaguar Ceviche, Talaverna, and Peacock Garden Café I love cookbooks! My favorite one at the moment has to be “On

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Biltmore

By Josh Tyson | Contributing Writer Most cities with a culinary culture as robust and vigorous as Miami’s are peppered with French restaurants. These are

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Sardinia Enoteca

serves one Ingredients 4 large scallops 1-3/4 oz fregola or Sardinian couscous 1 Tbsp finely chopped carrot 1 Tbsp finely chopped celery 1 Tbsp finely chopped onion 1/2 c arugula 1/2 c

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serves one Ingredients Dressing: 3-1/2 oz wasabi aïoli 1-1/2 oz artichoke dressing (2 parts yuzu, 2 parts olive oil, 1 part truffle oil) truffle oil to taste Pecan candy: 10 oz

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a

serves several as an appetizer Ingredients 4 large stone crabs 1 stalk celery heart 1 serrano chile, seeds removed 3 Tbsp crème fraîche 1 lemon, juiced 4 sprigs chive small bunch

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Fez

Michael Mina 74 {The Fontainebleau Miami Beach, 4441 Collins Avenue, Miami Beach; 305.538.2000} Award-winning chef and restaurateur Michael Mina and The Fontainebleau Miami Beach come

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