Home / Posts Tagged "2015 food trends"

Seasalt

1. The Spice of Life at Modern Garden and Seasalt and Pepper

Shikany

2. The Softshell Crab Arepa at Shikany
Michael Shikany does not do anything halfway, and his Softshell Crab Arepa wins a crown for excellence in creativity, style, and flavor. With smoked Gouda, goat cheese, pickled radish rémoulade, and red onion relish, this arepa from Shikany is one for the bucket list. With a blazing open kitchen and dazzling dining room design, there couldn’t be a better place to indulge in this truly remarkable dish. shikany.com; 305.573.0690

Pride and Joy BBQ

3. Sharing the Barbecue Board in the Backyard at Pride and Joy BBQ
With crafty strung lighting and spacious picnic tables, there’s no better better place to lick barbecue sauce off your fingers than the backyard patio at Pride and Joy. The tables are large enough to invite all your friends for a feast, so we recommend the Barbecue Board, with a full rack of both St. Louis and Baby Back Ribs, half a barbecued chicken, half a pound of brisket, half a pound of pulled pork, cornbread, and a choice of two sides. prideandjoyBBQ.com; 305.456.9548

Petit Bistro Patio

4. The Patio at Petit Bistro
We love the quaint patio at (petit) Miami. It is rustic and charming, reminiscent of a backyard patio in a Mediterranean village. With maiolica tables made from volcanic lava sourced near Caltagirone (a little village in Sicily), colorful Bougainvillea trees, and countless candles to set the mood, The Patio at (petit) Miami transports you to an Italian holiday. With winter upon us, there couldn’t be a more romantic place to enjoy the fresh air and nibble on Italian specialties like Parma Prosciutto and Burrata with Sardinian flatbread. petitbistrogroup.com; 305.534.9887

Morton's Surf and Turf

5. Power Hour at Morton’s, The Steakhouse
Power Hour at Morton’s is happy hour done right. Look forward to great deals on specially-priced bar bites, hand-crafted cocktails, prime brews, and premium wines. Featured items include Mini Prime Cheeseburgers, Petite Filet Mignon Sandwiches, Parmesan Truffle Fries, and Mini Crab Cake BLTs. After a long day at the office, before the game, or whenever the mood strikes, visit one of their three Miami locations for an unforgettable dining experience. mortons.com/miami

Porfirio's patio

6. Filete de Pescado and a Cocktail on the Patio at Porfirio’s
Mexican food is made for outdoor dining, and it’s no coincidence that Porfirio’s has one of the most beautiful terraces in town. Contemporary and clean, the elegant space features a soothing ceramic fountain and a slatted wooden ceiling to protect you from the heat while still allowing for open-air ambience. We suggest the Filete de Pescado Tikin Xic, a local fish fillet marinated in Mexican peppers and spices, simply grilled, and served with achiote sauce, tomato, bell pepper, and red onion. Pair it with a Piña Agave—a blend of Cuervo Tradicional Blanco tequila, pineapple, lime, cucumber, pineapple juice, serrano pepper, and Herradura agave nectar—to send you into tropical bliss on this South of Fifth oasis. porfirios.com; 786.216.7675

Larios on the Beach

7. The Evolving Estefan Empire

Pescecane

8. The Branzino at Pescecane
When dining out in Miami, you’re bound to encounter some dishes that truly steal the show. The Branzino at Pescecane is one such dish, and the star of this unassuming elegant restaurant in Surfside. Imported from the Mediterranean, their Branzino is roasted in a savory sea salt crust with aromatic herbs and served to you whole—in all its mouthwatering glory. pescecaneristorante.com; 305.861.1060

9. The Grilled Octopus at Puerto Madero
Grilled Octopus can go horribly wrong or tantalizingly right. Puerto Madero in Brickell does the latter, serving up a sizzling plate of perfection from the Gulf of Mexico. Simply grilled and served with olive oil and a dash of salt and pepper, this tentacled sea creature is crispy on the outside and chewy and tender on the inside. Most of all, it’s a feast for the eyes. Wash it down with an aromatic white on the terrace during their happy hour celebration. puertomaderomiami.com

Spris pizza

10. Beating the Clock at Spris
One of the oldest and dearest traditions in South Beach, Beat The Clock at Spris happens every day from 5:30-7pm. The time at which you order determines the price you pay. For example, if you order at 5:40pm, you pay $5.40 for any Margherita, Diavola, or Genovese Pizza. Located on Lincoln Road, Spris is a pizza landmark, serving up some of the best pies in town. This makes their Beat the Clock special one of our very favorite things about dining out in Miami. sprispizza.com; 305.673.2020

Altamare sushi boat

11. Happy Hour Oyster and Sushi at Altamare
It’s no secret that AltaMare is one of the best restaurants in town, but it now boasts one of the best happy hours. From 5-7pm, AltaMare offers half-priced oysters of the highest quality, from Kumamoto to Kusshi to Blue Point, and everything in between. Did you know that AltaMare now serves sushi? Get the freshest quality rolls for $6 during happy hour at the newly renovated bar, and wash it all down with a $6 cocktail or glass of wine. altamarerestaurant.com; 305.532.3061

BLT Steak

12. The Blackboard Menu at BLT Steak
Each week, Chef Danny Ganem of BLT Steak (named Best Steakhouse in Miami 2014) creates a new dinner menu of local delicacies and locally-harvested ingredients for his aptly named “blackboard menu.” Giving patrons a new dinner experience every week and a chance to savor the absolute freshest finds of the season, he scouts out ingredients himself at Homestead Farms, or while partaking in his favorite pastime, fishing in local waters. thebetsyhotel.com/restaurants/blt-steak; 305.673.0044

Marlon Rambaran_Scarpetta copy

13-16. Local Chefs Predictions on 2015 Trends

db Bistro martini

17. New Bar Bites and Happy Hour at db Bistro Moderne
db Bistro Moderne has new bar bites on their updated happy hour menu, available Monday through Fridya from 5-8pm. W elove the snacks prepared by Chef Jason Pringle, and new “skinny cocktails” from the bar with 110 callories or less. Menu highlights include Crispy Pork Belly served with fennel, apple, and daikon; and a bite-sized Lobster Roll, featuring lobster mixed with tarragon, mayo, and celery. Stop by for a quick drink and bite with friends for a pre-dinner gathering at this populat downtown lounge. dbbistro.com/miami; 305.421.8800

Hudson-cookbook

18-22. Our Holiday Gift Guide!

Casa Juancho

23. The Authentic Spanish Cuisine of Casa Juancho

desmonta-rinero

24. Top Wines for Winter

Chef Diego Oka

Chef Diego Oka

25. The Peruvian Protégé of Gastón Acurio

Marlon Rambaran_Scarpetta copy

With the new year will come new trending ingredients, cooking philosophies, and dishes. Here’s what local chefs think 2015 will hold.

Chef de Cuisine Marlon Rambaran of Scarpetta at The Fontainebleau
For starters, I think dining will continue to evolve with technology. I think both restaurants and diners will continue to become more tech-savvy, whether it be tablet ordering, pre-ordering meals using mobile devices, etc. I also think there will be a continued focus on organic and natural ingredients, as diners are educated and health- focused. We will see more chef-driven, fun, casual concepts with a focus on local, seasonal cuisine accessible to all.

Chef Diego Solano of Bulla Gastrobar
I think the concept of Spanish tapas will be a big dining trend in 2015, especially since Bulla will be opening two or three more restaurants next year. One popular ingredient in Spanish tapas is eggs, and I think that will be one of the trending ingredients. I prefer to use organic quail eggs—fried, boiled, or poached. They are quite difficult to work with but they are very popular on tapas.

Hosteria Romana

Chef/Owner Marco Efrati of Hosteria Romana
In 2015, we will focus on bringing people the best meat on the market. We started dry-aging black Angus beef in-house in 2014—an expensive, time- consuming process, but one that yields a truly indulgent result. Dry-aging can take anywhere from 15 to 28 days, and typically up to a third or more of the meat’s weight is lost as moisture leaves the product. This concentrates the flavors of the meat. We sear each cut to order, and the result is the most tender, flavorful beef you can imagine.

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Chef Joao “Juca” Oliveira of Tutto Pizza
Miami has become a true cosmopolitan city, and with that comes a more sophisticated palate. Yet sophistication doesn’t translate into complication. As a chef, I am going “back to basics” and see this being a trend in 2015. I’m choosing locally-grown produce and organic ingredients whenever I have the chance, and I’m keeping it simple, leaving the fuss out of the kitchen and letting the freshness and quality of my ingredients do the talking.