COVID-19 has had a devastating effect on our local businesses, and on the hospitality industry in particular.
We watch as our favorite eateries close, laying off hundreds of employees; we feel helpless as we witness hospital workers tirelessly serving the community; we desperately want to make a difference, but need just a little guidance.
Lucky for us, people like Will and Mac Osborne exist, as they truly are the guiding light, enabling us to do just that.
Courtesy of Sam Angelo
Meals for Heroes was conceived when Mac Osborne’s visit from NYC was extended indefinitely due to the COVID-19 quarantine. A restaurateur in New York, Mac expressed to his father regret that he wasn’t at home with his business, as he would come up with creative ways to help the community. His father, Will, who has been living in Miami for ten years, suggested they go to work on his ideas right here in Miami Beach. As a local philanthropist and certifiable foodie, he knew enough people to get things moving in the right direction.
That was on April 1st, and since then, Meals for Heroes has delivered thousands of meals to Miami’s first responders, providing extra work for local restaurants.
The mission of Meals for Heroes is two-fold: feed (and comfort) hungry first responders; and provide work for cooks and restaurant employees. “This is a fight that is going to be won by our healthcare frontline workers, in conjunction with our first responders. These three constituencies, hospitality, healthcare, and fire/EMS/police need our support. Purchasing meals to deliver to these stressed professionals is a sign of support from a grateful community,” says Will.
How It Works
Meals for Heroes, Miami reaches out to hospitals and testing centers to determine their needs. In partnership with local restaurants, Meals for Heroes purchases between50 to 500 meals daily from local restaurants to be delivered to each facility. Restaurant partners take all necessary precautions outlined by the CDC, and working with each medical and emergency facility, ensure a contact-less delivery of the meals.
The growing list of restaurant partners include:
RED, The Steakhouse Joe’s Stone Crab Yardbird Stubborn Seed Thierry Isambert Catering and Event Design.
Front Line recipients to date include: Jackson Memorial Hospital Miami Baptist Hospital, Miami Baptist Miami Beach Miami Beach Fire Department Emergency Operations Center Miami Beach Police Department Mt. Sinai Hospital Miami Beach
How to Support Meals For Heroes, Miami
Meals for Heroes, Miami is a donation-based organization. All administrative, legal and financial and operational expenses are borne by the founders; therefore 100% of donations go towards restaurants in the purchase of meals.
A $15 donation will support a first responder meal, $500 will provide meals for one ICU shift, $5,000 will support an Emergency Room for two shifts, and $10,000 can ensure meals for one day at three Miami Front Line Hospitals.
As Easter Sunday is fast approaching what are your dinner plans? How can we maintain any sense of “normalcy” during this unprecedented time of COVID-19? Grab your laptops, iPhones, iPads—any tool to set up your virtual family dinner and indulge in a delicious homecooked meal.
So, what should you make?
Well, DiningOut had the opportunity to speak with executive chef Luis Polanco of Miami’s trendy Boulud Sud Méditerranée and he says, why not bring a taste of the Mediterranean right to your kitchen?
Maybe we can’t physically go on an adventure during this time, but our taste buds sure can!
First stop: the Mediterranean for Chef Luis’ favorite dish, Braised Lamb Rigatoni. (Cue the applause!)
While the dish is a slow cookin’ commitment, Chef Luis makes a great point: during this lockdown “we all have the time, so why not?”
Chef Luis added, the best part about this recipe is, regardless of how complex the dish seems, the ingredients can be bought (use your delivery services) from your local grocery stores.
Braised Lamb Rigatoni
Ingredients:
3 lb. boneless lamb shoulder 1 ea Spanish onion 1 ea stalk of celery 1 ea carrot 16 oz. can of DOP San Marzano tomatoes 1 bottle of your favorite red wine 1lb. of butter 4 oz. oil (Grapeseed or any high smoking temperature oil) 32 oz. beef broth (store bought) salt black pepper 1lb. of your favorite dry rigatoni 8 oz. ricotta cheese 1 ea lemon Parmesan cheese
Directions:
Use a pot large enough to fit all the contents. Add 4 oz. of oil and half a pound of butter and let your butter brown, but ensure it doesn’t burn—this could change the taste of the final result!
Clean your lamb of all bone and hard cartilage.
Season your lamb with salt and black pepper.
Once your pan is hot, add in your lamb and brown evenly on both sides.
While your lamb is roasting in a food processor add your onions, celery, and carrots and pulse until they become small pieces. (Do these separately because they break up differently).
Once your lamb is roasted remove from the pot and let sit until the braising liquid is ready.
Remove the fat you used to roast the lamb and add in 4 oz. of butter. Then, add your onions, celery and carrots. Cook this out until tender for about 10 minutes at medium heat.
Once your vegetables are tender add in 1/2 of your bottle of red wine. Simmer your wine until it reduces by half and the smell of alcohol is gone. It will smell sweet.
Add your tomatoes, beef broth, and lamb back to the pot. Bring it to a simmer. At this point, you can cover it and cook it on a stove top until tender or place the covered contents into a 350 F oven for about 2-3 hours, depending on your oven or until the lamb is tender.
While your lamb is cooking, now it’s time to get your ricotta ready!
In a small bowl add in your ricotta, zest of 1 lemon, some grated parmesan, and black pepper.
Once your lamb is done let it rest in the liquid.
Bring a pot of salted water to a rapid boil. Cook your pasta for about 10-13 minutes until it is al dente.
Once your lamb has rested, remove the meat from the pot and choose nice big pieces of the lamb for the final dish.
While you shred it, put the braising liquid back on high heat and simmer it until it becomes the consistency of a nice tomato sauce.
Add your pieces of Lamb back to the pot then add in your cooked rigatoni, 4 oz. of butter, and parmesan and mix until nice and creamy.
Grab your favorite pasta bowl and place some of the ricotta mixture to the bottom of the plate. Next, add your beautiful Lamb Ragu Rigatoni on top, grate some fresh parmesan cheese and fresh black pepper and enjoy with a glass of wine!
Chef Luis’ Cooking Tips for Success:
DO: What is your go-to cookware for this dish?
Chef Luis: “My go to for this dish at home is my 4.5 qt. Le Creuset.”
DO: Why is it important to clean the lamb of all bone and hard cartilage?
Chef Luis: “if bone and cartilage is still intact, it will not cook out during the braising process.”
DO: What if you don’t have a food processor?
Chef Luis: “if you do not have a food processor you can cut the vegetables into small pieces, just dice with a knife”
DO: What is the secret behind a perfect pasta dish?
Chef Luis: “You want your pot of boiled water for the pasta to be salted enough so the pasta can soak up the flavor. It’s a crucial step for making the perfect pasta dish.”
Boulud Sud decided to temporarily close on March 20th as a safety precaution for their staff and customers. They’re looking forward to welcoming their guests back soon! Until then, Bon Appétit and let us know how your recipe turned out!
Celebrating Passover and Easter in Miami is going to be a little different this year. With mandated shutdowns of businesses and places of community gatherings and stay-at-home orders due to COVID-19, Miami will be staying home for the foreseeable future to help prevent the further spread of the coronavirus. This means live streaming Easter Sunday service, joining a virtual Passover Seder, face-timing grandparents, and entertaining kids with virtual Easter egg hunt.
Maybe we’ll be away from our family, but luckily a number of Miami restaurants will be serving special takeout menus and meal kits for Passover and Easter, keeping at least one aspect of the tradition alive. Check out our roundup of restaurants offering Passover Seder meals and Easter menus.
The popular spot in Wynwood, Alter is offering Easter specials. From cook-at-home steak dinner kit to roasted chicken dinner for the family, Alter’s Easter takeout options sound amazing. The restaurant is currently operating from noon to 9 pm. The Easter menu prices vary from 30 to 55 dollars. You can order for pickup or delivery on this website.
Ariete Miami
Ariete – Photo Credit: Blue Shell Media
Located in Coconut Grove, Ariete is offering a family-style Easter menu, which serves four and includes options such as whole yellowtail snapper, beef roast, braised lamb, traditional or vegetarian bolognese, and more. You can give the restaurant a call at (786) 615-3747 or check out their Instagram.
Bill Hansen Catering
Located in Coconut Grove, Bill Hansen Catering has prepared a Passover menu that includes a seder plate, appetizers, and desserts. There’s a 4-guest per order minimum and the menu is $32 per person. The delivery is free, however, the orders need to be placed 48 hours in advance.
Casa Sensei
Casa Sensei
Pan Asian and Latin Fusion restaurant Casa Sensei is offering an Easter special including the Easter Egg Hunt. The special menu serves a family of four with main course options such as lamb chops, salmon, or Korean steak along with sides like garlic mashed potatoes, Brussel sprouts, green beans, and more.
LoKal
LoKal and Vicky’s House will be open on Easter Sunday, offering takeout and delivery from noon to 9 pm. The restaurant also offers a $10 first responder menu to the frontline workers at the hospitals.
RWSB
RWSB at the W South Beach is another restaurant offering Easter menu. The restaurant’s four-course Easter special includes options such as crab salad, roasted lamb shoulder, scalloped potatoes, honey glazed baby carrots, a pastiera Napoletana, and a whole pie. You can call the restaurant at (305) 938-3112 to pre-order for pickup or order on Ubereats, Postmates, or Grubhub for same-day delivery.
Stubborn Seed
Chef Jeremy Ford’s Stubborn Seed is offering an Easter menu for your family. 160-dollar easter menu feeds four and includes dishes like warm celery root, Bell and Evans chicken, beef ragout pappardelle plus housemade bread and wine. The menu is available all Easter weekend and you can order for pickup and delivery.
In times like these, everyone can use a feel-good story — and we’ve got a great one for you that’s unfolding right now at one of Miami’s most anticipated restaurants — the South Florida outpost of Marcus Samuelsson’s iconic Red Rooster, located in the heart of Miami’s historic Overtown neighborhood on NW 2nd Avenue.
The grand opening of Samuelsson’s Red Rooster Overtown didn’t go quite as was expected pre-pandemic. Amidst widespread restaurant closures and social distancing efforts, the award-winning chef and his partners, Michael Simkins and Derek Fleming, have instead transformed the restaurant into a community food hub, lending the kitchen and space to Food Rescue US and World Central Kitchen — founded by celebrity chef and Nobel Peace Prize nominee José Andrés — to provide meals to South Floridians who have lost their jobs or have been otherwise impacted by the coronavirus.
Starting Friday, March 27, volunteers from Andrés’s foundation and Food Rescue US have been working alongside Red Rooster chefs to serve prepared and packaged meals every Monday, Wednesday, and Friday from noon until 4 pm. The project aims to offer some relief to workers who have lost their jobs in the local restaurant industry, but anyone in need will receive a meal so long as there is food available. The initiative is also taking place at Red Rooster’s original Harlem location.
“We must fight food insecurity during this time of crisis which is why we are proud to open our brand new Red Rooster Overtown to work with incredible partners like World Central Kitchen and Food Rescue US to safely provide meals in this unprecedented time of need,” said Samuelsson, chef and co-owner of Red Rooster Overtown.
Samuelsson’s partner, Michael Simkins, has also contributed financially to the relief effort through the Simkins Family Foundation.
“We are proud that Overtown can be a beacon of hope for Miami, supporting workers and members of our local community who have been devastated by these overwhelming circumstances,” he said.
“We are excited to work with World Central Kitchen, Food Rescue US and our local operators at Grove Bay Hospitality to carry on the rich social justice history of this great community of Overtown,” added Red Rooster Overtown partner Derek Fleming.
The biggest challenge right now remains raising funds and resources to keep the operation going. Ellen Schmertz Bowen, who leads the Miami arm of Food Rescue US, is asking for donations from the community. Those interested in donating food and goods should email her at [email protected]. If you’d like to donate money to the Food Rescue US COVID-19 Response fund, you can do so here.
As we all practice social distancing due to COVID-19 lockdown, we have a lot of time in our hands to try new recipes. Some of us are occupying ourselves with sourdough starters, some of us are spending more time cooking. We have rounded up 11 recipes we have received from Miami restaurants and bars for you to try.
1. Stuffed Zucchini from Meraki Greek Bistro
Ingredients
8 medium round or white zucchini 1 pound of ground beef 1 onion, finely chopped 4 full spoons of chopped parsley 1/3 cup olive oil ½ cup Glacé rice ½ cup of water 2 medium potatoes, chopped in quarters 2 eggs Juice of 1 lemon Salt and pepper to taste
Directions
Cut the top off of the zucchini and carefully empty the insides. Chop all fresh herbs. Heat half of the oil in a large pan and cook on medium heat and add the onion. Add the ground meat and raise heat to medium-high using a wooden spoon to break down the meat and mix with the onion. Stir in the parsley, dill, rice, salt, and pepper (to taste) and lower the heat and stir for around 2-3 minutes or until all ingredients are mixed together. Add ½ cup water to the pan and let it boil until the liquid is absorbed all over, stirring so the ingredients don’t stick to the pan. Fill the zucchini with the meat mixture and close them with their “lids”. In the same pan, place the stuffed zucchinis upright and add pieces of potatoes around them to make sure they stay still. Then, add water to the pan to 2/3 to the top of the zucchinis along with salt and pepper (to taste). Lower the heat, cover the saucepan and simmer for about 40 minutes until soft. Remove the zucchinis from the pan and add them to an oven-safe serving container. Start beating the eggs, pour in the lemon juice, and continue to beat them. Warm the egg-lemon mix by adding a little bit of broth from the pan. Add the mixture to the pan and stir until it starts to boil. Pour it over the zucchini and serve.
2.Greek Stuffed Peppers from Meraki Greek Bistro
Photo credit: Meraki Greek Bistro
Ingredients 3 onions 2 potatoes 6 tomatoes 3 peppers 4 tablespoons extra virgin olive oil 1 ½ grams Glacé rice 2 ½ cups of water 2 tablespoons of minced garlic Salt and pepper to taste 1 small bunch parsley 1 small bunch spearmint 1/3 small bunch dill 1 tablespoon of tomato paste
Directions Preheat oven to 375 degrees. Chop onions, all fresh herbs and garlic (keep separate). Remove insides of the tomatoes. Remove insides of the peppers and place them on a cooking tray. Heat oil in a pan on high heat. Add onions, garlic and cook until golden. Season to taste with salt and pepper. Add and sauté the rice for 3-4 minutes until it absorbs all the liquid. Add 1 tablespoon of tomato paste and sauté. Add 1 ½ cups water and cook for 5 minutes. Turn off the heat and continue to stir. Add the filling removed from the tomatoes; add in the herbs (save a bit for serving) and continue to stir with no heat. Add the filling to the peppers with a spoon; whatever stuffing is left add it inside the tray. Add 1 cup of water inside the cooking tray. Sprinkle with olive oil, cover with aluminum foil and bake for 60 minutes on 375. Remove the aluminum foil and bake for another 10-20 minutes until the liquids evaporate. Sprinkle with olive oil and the remaining fresh herbs and serve.
3.Linguine and Clams from Steve Martorano
Photo credit: Steve Martorano
Ingredients 25 littleneck clams (washed underwater) 1/4 cup or 4 tablespoons extra virgin olive oil 4 Large garlic cloves smashed 1 pinch Tutto Calabria red pepper flakes 1 pinch Tutto Calabria oregano 2 teaspoon coarse Italian parsley ¼ cup dry white Santa Margarita pinot grigio wine 5 ounces gentile linguine
Instructions In a medium-sized sauté pan heat oil with the smashed garlic and red pepper flakes. Cook ingredients until the garlic are golden brown but not burnt. Remove the pan from the heat and add in the 25 littleneck clams. Also, add in the Santa Margarita wine and cover the pan. It will begin to bubble. Next, add in the clam meat, along with coarsely chopped parsley, and oregano. Put on medium heat and in 5-6 minutes, shake the pan with the lid on. At this point, the shell of the clam should open. If not, disregard the clams with an unopened shell. Meanwhile, in salted boiling water cook the linguine until al dente (firm), remove from the water, and toss macaroni in with the littleneck clams and natural clam sauce. Finally, plate into a bowl and garnish with a touch of Extra Virgin Olive Oil, red pepper flakes, and fresh parsley.
4. Pulpo a la Plancha (Grilled Octopus) from Quinto la Huella
Pulpo a la Plancha from Quinto la Huella
Ingredients:
1 Octopus of 3 pounds 6 medium potatoes 3 cups + 5 tbs extra virgin olive oil 1 tbs paprika 2 tbs chives/ciboulette
Instructions
Cook the octopus. Separate the tentacles and set aside (the rest of the octopus is not used in this recipe). Peel the potatoes and cut them into 1 cm thick slices. Place them in a saucepan and bathe them with 3 cups of olive oil, so that they are submerged. Bring them to very low heat (between 110 and 120 ° C) for approximately 30 minutes. When they are tender by pricking them with a toothpick or skewer, remove them and place them on a baking sheet. Sprinkle with salt and hot paprika, bathe them with 2 tablespoons of olive oil (to moisten the paprika) and take them to a strong oven (200 ° C) for a few minutes to heat and brown the paprika. As they bake, heat a skillet over high heat with a tablespoon of olive oil and brown the tentacles. Turn them over to cook them on all sides; when they are very golden brown and the crust begins to get crispy, they will be ready to serve. On each plate, place 3 or 4 potato slices; on top, a tentacle. Bathe with the last jet of extra virgin olive oil and finish with ciboulette or chopped parsley.
5. Volcan Dulce de Leche from Quinto la Huella
Volcan Dulce de Leche from Quinto la Huella
Ingredients:
1 egg 2 yolks 400 gr of Dulce de leche 2 tbs flour
Preparation: Beat the egg with the yolks to double its volume. Add the dulce de leche and mix until integrated. Finally add the flour twice, beating until the preparation is homogeneous. Evenly butter and flour (this is key to then easily unmold) six molds for custards or muffins of 100 ml capacity and fill them with the mixture almost to the edge. Heat the oven to moderate-strong temperature (200 ° C). Place the molds on a tray and cook for 8-10 minutes. The exact cooking time may vary depending on the oven; to find out if they are in their right place (cooked on the outside but liquid on the inside), take the mold out of the oven and, touching the surface, test if it’s soft but easily detaches from the edges. Unmold on the same plate in which it is going to be served and serve with banana ice cream
6. Sake glazed chicken wings from Zuma
Zuma
Ingredients:
Medium-sized chicken wings (flats only), Bamboo skewers (soaked in water for 5min), Sake, Mirin, Kosher Salt, Maldon Sea Salt, Lime
Instructions:
Cut off 1/4in of wing ends, slightly revealing bone. (This step is optional, reduces cooking time and makes eating a lot easier.) Start skewering the chicken! Each portion will contain 2 wings and 2 skewers. Keep each piece of chicken about an inch and a half away from each other on the skewer. Skewers should be pierced between the bone and skin. Spray or rub a generous amount of sake onto skewered wings. Season both sides of wings with a generous amount of salt. Place wings skin side down on an elevated rack, above the grill, on med-high heat. Cook skin side down until crispy and slightly blistered; about 6-7 minutes Flip wings meat side down. Cook for an additional 4-5 minutes. Before serving spray mirin on both sides of chicken wings. Cook both sides for about a minute more. Be sure to keep skin crispy, blistered and golden brown. Honestly, a little char won’t hurt. Be sure to inform your guest to squeeze some lime and sprinkle some additional sea salt to taste before consuming.
7. Vegetarian Power Bowl from Moxie’s
Moxie’s
Ingredients
1 cup cooked rice (jasmine, white) 1 fl oz mayo 1 handful salad greens 1 tsp soy sauce 10 pieces sliced cucumber 1 each boiled egg 10 pieces edamame beans (peas) 10 pieces sautéed mushrooms 10 pieces tofu, 1” cubes 1 each radish, grated or sliced 10 sprigs pea shoots or cilantro ½ each avocado, sliced ½ tsp sesame seeds
Instructions
Place the hot cooked rice into the bottom of the bowl. Cover rice with mayo (note: add a little sriracha hot sauce to mayo to give it a kick!). Toss greens with soy sauce, place greens atop rice. Place each item; cucumber, egg, beans, mushrooms, tofu, radish, pea shoots and avocado around the edge of bowl atop greens. Sprinkle with sesame seeds and enjoy. Add a little sriracha hot sauce to mayo to give it a kick! Drizzle the whole finished bowl with soy sauce to punch up the flavor. Interchange ingredients with what you like and have available in your fridge. For the soft boiled egg, cook for exactly 7 mins, cool in ice water then peel.
Cocktails
8. Big Boy Pastelito Cocktail Recipe from Sugar at EAST Miami
Big Boy Pastelito Cocktail from Sugar at EAST Miami
Ingredients 1 ½ oz reposado tequila ½ oz cointreaunuar ¾ oz lime juice 1 ½ guava puree ½ oz agave Mint
Preparation Place all ingredients in a cocktail shaker, mix well and enjoy!
9. Midnight Detox from Tea Room at EAST Miami
Midnight Detox by Tea Room at EAST Miami
Ingredients 1 oz tequila 1 oz mezcal ¾ lime juice ½ oz agave Cilantro, Jalapenos
Preparation Place all ingredients in a cocktail shaker, mix well and pour!
10. Mojito Recipe from Quinto la Huella
Mojito from Quinto la Huella
Ingredients For 1 Glass (350 ml) 1 tbs Sugar 1 tbs lime juice 1 tbs water ½ cup of spearmint 2/3 cup of ice cubes ¼ cup of rum ¼ soda water
Preparation Place all ingredients in a cocktail shaker, mix well garnish the cup with fresh fruit and enjoy!
11. Tokyo Drifter from Zuma
Instructions Muddle 2 shiso leaves and 4 -5 mint leaves in a tin shaker. Add 1.75oz sapphire gin, 0.25oz jack ruddy tonic, 1 oz lemon juice, 0.75 oz simple syrup. Fill shaker with ice. Shake vigorously. Fine strain into a chilled coupe. Garnish with lemon twist.
DiningOut Miami sits down with esteemed local chef and restaurateur, José Mendin of Pubbelly Global
The coronavirus has been detrimental to the restaurant industry. With the mandate to close all bars and restaurants, it was with heavy hearts that restaurant owners around the city laid off hundreds of dedicated employees. Over the next several weeks, we will be discussing the impact this has had on the industry, with owners, chefs, and staff who are in the thick of it. Today we’re talking to one of Miami’s most celebrated local chefs, Jose Mendin, to see how the virus has affected his businesses and employees. In such devastating times, he’s committed to helping as many as he can.
DiningOut (DO): How has the coronavirus affected Pubbelly Global? Jose Mendin (JM): Completely. Sales are down 85%. The most important thing for us right now is to continue supporting our employees for as long as we possibly can.
DO: What are you doing to help your employees in such trying times? JM: We are lucky enough to have some savings in our accounts, so we’ve committed to covering partial pay for all of our employees for the next 14 days. That’s going to help a little. We’ve also created a new platform for delivery that will help us continue to employ our staff. If you directly order on PubbellyGlobal.com, there is no service fee, no delivery fee and 10% off the bill with promo code PUBBELLYLOVE.
DO: Which of your restaurants has been hit the hardest? JM: La Placita, which is one of my restaurants outside of the Pubbelly Global umbrella, may not be able to survive this. It’s very fragile. I hope we can make it work.
DO: How has this terrible situation affected you personally? JM: I’m just very frustrated. I’ve been working 20 years in Miami to build what I’ve built. And to see it crumble down like this, it’s really heartbreaking. I feel very bad for all of my employees. They are my family.
DO: What are your thoughts on delivery services like Uber Eats? JM: There hasn’t been any commitment from them to help lower commission rates. They take around 30% of the sales. That’s a lot. But the movement is getting bigger to fight against these high commission rates. There are a lot of people not happy with this. This is a time of crisis. This is a time where everyone is helping each other. Purveyors are helping us with payments. Landlords are helping with rent. The government is helping with incentives and loans. (Uber Eats) has to do something. They haven’t done anything yet. And their sales are increasing incredibly because, as dine-in is closed, the only way to get food is through their application for a lot of these restaurants.
You can order Pubbelly Sushi for pickup or delivery directly from their website now,
DO: Has the timing of the virus been an extra issue to overcome? JM: Traditionally, the biggest month for us is March. It’s huge for our business. It’s when we make money, and then we have to save for the summer because it’s our slow season. But if we get to reopen in the summer and tourism has stopped, I don’t know what the end game is going to be. It’s very scary.
DO: Have the food supply chains been affected? Do you think they will? JM: That hasn’t stopped. I don’t think they will. Some delivery dates have been shifted, but I haven’t seen anyone say, “We’re closed. We’re not delivering anymore.”
DO: Do you have any long-term plans? JM: The biggest thing was creating our own platform for deliveries, and try to survive off of that for now. Hopefully, with the help of the landlords, we can keep the business running so we can keep some of our employees. Honestly, we’re not even thinking about any profit, we’re just thinking about staying afloat to support our staff.
DO: What can the public and Pubbelly fans do to help? JM: We need as much help as possible. Order for pickup or delivery directly through the restaurant. If a restaurant doesn’t have its own delivery service, try to not use UberEats and Postmates just because they’re convenient. Only use these 3rd party applications if you cannot or do not feel comfortable picking up your order in person. You can order Pubbelly Sushi for pickup or delivery directly from our website.
As told to Christie Galeano-DeMott
Pubbelly staff members weigh in on the impact this has had on their lives.
Pubbelly Miami Beach team
While staff members are each suffering in their own unique way, a common thread among them is how fortunate they feel to be working with Pubbelly Global. “I have been a part of the amazing Pubbelly Sushi team for almost 3 years now. What makes our team so special is that the company is like one big family and no one is left behind,” says Mario Castillo from the Miami Beach team.
“Everything happens for a reason, so I just stay positive and hope for the best”, says Camila Corvetto from the Aventura team. “My managers, Alberto and Veronica, have been very helpful and positive during this rough time. They always ask if I need anything and what they can do for me. I appreciate them a lot. Alberto has offered me to do delivery for Pubbelly Sushi and been trying to help people as much as he can. My job has changed in the past few days because there are no customers at the restaurant. I have been working way less and not making as much money as I did. What makes our Pubbelly sushi team very special is the communication we have. We are a family. We always care for each other. I’ve never been this happy at work before. I enjoy my team a lot.” Another team member, Julian Arias Estrada chimes in. “Pubbelly Sushi listened to the concerns of its employees–even the new hires like me–who have been a part of this family for only 8 months. The management has been trying to help us by assigning as many hours as they could. They care about the health of the employees and their families. It might sound a little cheesy, but these little things make me feel like a part of the Pubbelly Sushi family and working for this company special.”
We don’t think this sounds cheesy at all; in fact, stories like this one keep us connected during a time of isolation. Have an inspiring story you would like to share? Please contact us anytime at [email protected]
In an effort to prevent the spread of Coronavirus disease–COVID-19–the world is respecting the social distancing practice and staying home. Like in other cities around the world, a great portion of the Miami food and drink scene remains open only for delivery, takeout, and pickup. As these are hard times especially in the hospitality world, we strongly encourage you all to support the local businesses and restaurants in your area. That’s why we prepared this roundup of restaurants, which are still open for takeout and delivery, grouped by major areas. Stay home and stay healthy!
Miami Beach
The Alley at the Betsy Hotel
The Alley at the Betsy Hotel in South Beach offers delivery, curbside pickup, and takeout. Along with their menu, to-go beers, half-off wine, and pre-batched cocktails are available. Check out their menu here and order on UberEats or Postmates. For more information and the restaurant’s takeout menu, you can visit their website or call them at (305) 673-0044.
Bodega
Bodega is open for delivery and takeout from 11:30 am to midnight. You can order on their website and receive 20 percent discount with code WFH.
Cafe Prima Pasta
Cafe Prima Pasta is offering take out orders from 12 pm to 10 pm everyday. The Italian restaurant is offering two types of family meals that can feed six or more people). 414 71st St, Miami Beach, FL 33141
Fratelli La Bufala
Fratelli La Bufala is offering takeout and delivery, starting at noon. Delivery is available through UberEats, DoorDash, Postmates and GrubHub. 437 Washington Ave, Miami Beach, FL 33139
Lilikoi: Vegan and Gluten-free Food Delivered
Get the healthy food you love and enjoy delivered to your doorstep from Lilikoi, which is open for takeout and delivery. You can order directly from the restaurant’s website. 500 South Pointe Drive, Miami, FL – (305) 763-8692
Market at EDITION: From Breakfast to Dinner
Although Matador Room is temporarily closed during the coronavirus crises, Market at EDITION remains open from 7 am to 10 pm for takeout. 2901 Collins Avenue, Miami Beach, FL – (786) 257-4600
Nobu Miami: When You Get That Nobu Craving
Nobu Miami
It’s hard to give up on Nobu and there’s no need to. Nobu Miami is open for takeout from 5 to 9 pm. 4525 Collins Ave, Miami Beach, FL – (305) 695-3232
Prime 112
Myles Chefetz’ Miami Beach steakhouse, Prime 112 is now available on Postmates. You can also order directly by calling (305) 532-8112, available daily from 11 am to 11 pm. 112 Ocean Dr, Miami Beach, FL
Pubbelly: 10% Off Delivery, Takeout and Pickup
With four locations in Miami Beach, Brickell, Dadeland, and Aventura, Pubbelly is open for delivery and pickup orders. You can save 10% on your order total, when you order via phone or their website. 1424 20th Street Miami Beach, FL
Pura Vida: Keep Your Immune System Strong
With four locations around the city in South Beach, Coral Gables, Edgewater, and Design District, Pura Vida continues to serve Miamians with healthy meals, snacks, and juices. Search for Pura Vida on UberEats for delivery. 110 Washington Avenue, Miami Beach, FL – (305) 535-4142
Sardinia: Mediterranean Delicacies, Delivered
One of our favorite Mediterranean restaurants in Miami Beach, Sardinia Enoteca Ristorante is open for delivery and takeout from noon to 3 pm with their lunch menu and from 6 pm to 9 pm with their dinner menu. 1801 Purdy Avenue, Miami Beach, FL – (305) 531-2228
Stubborn Seed: Treat Yourself
When you find yourself dreaming about Stubborn Seed’s amazing offerings, pick the phone up and order that plate you love and don’t forget the snickerdoodle cookies. Check out their menu online. 101 Washington Avenue, Miami Beach, FL – (786) 322-5211
Wynwood and Midtown
Coyo Taco
All Coyo Taco menu items will be available for pickup and delivery via Uber Eats, Postmates, GrubHub, and Door Dash. 2300 NW 2nd Ave, Miami, FL
Le Chick: Eat Something Chic
One of Wynwood’s thriving restaurants, Le Chick remains open for delivery and takeout. Give them a call and use your favorite delivery app. 310 NW 24th Str, Miami, FL – (786) 216 7086
Love Life: Stay Healthy
Plant-based and vegan, Love Life‘s offerings should be your go-to for to-go orders these days. The Wynwood restaurant operates from 11 am to 9 pm for takeout and deliveries. Search for them on your favorite delivery app. 2616 NW 5th Avenue, Miami, FL – (305) 456 4148
Pamela Wasabi Bakery
Pamela Wasabi Bakery: Eat More Beauty
Pamela Wasabi continues shipping her gluten-free and vegan delicacies through her website. You can get free shipping on orders over $35 using code LOVE at checkout. www.pamelawasabi.com
Downtown, Brickell, and Little Havana
All Day Mia
A popular coffee shop in Downtown, All Day Mia is now offering delivery and takeout along with locally sourced grocery items through alldayaway.com. The Downtown spot also launched a relief fund for food and beverage workers. Check that out here.
Alloy Bistro: 50% Off Wine
Alloy Bistro
Located in Downtown, Alloy Bistro is offering 50% off wine along with its Mediterranean delicacies. The restaurant is open for delivery and takeout from 5 pm to 9 pm. You can find the restaurant on UberEats as well. 154 SE 1st Avenue, Miami, FL – (786) 773-2742
Ella’s Oyster Bar
A seafood destination in Little Havana, Ella’s Oyster Bar is openfor curbside and takeout orders. You can check out their menu here and order by phone at (786) 332-4436.
Ironside Pizza
Ironside Pizza will be offering a limited menu for takeout from noon to 9 pm, as well as delivering through third-party vendors such as UberEats, Postmates, GrubHub and DoorDash. The pizzeria also offers pizza-making kits for more adventurous pizza lovers. The ten-dollar kit comes with dough, tomato sauce, mozzarella, basil, and flour and the 13-inch pizza can serve four to eight slices. 7580 NE 4th Court, Miami, FL 33138
Seaspice: Pick Up From The Dock and Curbside
Situated on the beautiful Miami River, Seaspice remains open for curbside pickups and pickups by yacht Friday through Sunday between noon and 8 pm. 422 NW North River Dr, Miami, FL – (305) 440-4200
Wolfgang’s Steakhouse
Located in Downtown, Wolfgang’s Steakhouse now offers takeout and delivery through the restaurant. 315 S Biscayne Blvd, Miami, FL
Little Haiti and MiMo
Boia De
A popular spot in Little Haiti, Boia De is offering takeout and delivery Monday through Saturday fromnoon to 8 pm until further notice. You can place your order online here or call them at(305) 967-8866.
Phuc Yea
Phuc Yea is also open for delivery and takeout. The restaurant accepts order on their website starting at 6 pm. Use code CORONA10 for 10 percent discount on orders.
Key Biscayne
Costa Med: Delivery Only
Key Biscayne’s stellar Mediterranean restaurant, Costa Med is open for delivery orders from noon to 8 pm. 260 Crandon Blvd #46, Key Biscayne, FL – (305) 361-7575
Kazumi: Your Favorite Rolls, Delivered
Key Biscayne residents can still enjoy their favorite rolls from Kazumi. The restaurant remains open only for deliveries from noon to 8:30 pm. 260 Crandon Blvd #16, Key Biscayne, FL – (305) 361-2675
The Rusty Pelican
The Rusty Pelican is open Wednesday through Sunday from 12:30 to 6 pm with a limited menu. Curbside pickups are available through Whiskey Joe’s restaurant, located next door.
Coconut Grove
Ariete
A popular spot in Coconut Grove, Ariete is offering curbside pickup and delivery from 3 to 8 pm. You can check out their menu on Instagram account and order by calling (786) 615-3747.
Chug’s Diner
Chug’s Diner remains open for delivery and takeout along with grocery items from 8 am to 5 pm. Check out their instagram for bodega menu. You can call (786) 534-8722 to order.
Coral Gables
Zucca: Authentic Italian At Home
Satisfy your cravings for Italian food by ordering from Zucca in Coral Gables. The restaurant is open for delivery and curbside pickup. 162 Alcazar Avenue, Coral Gables, FL – (786) 580-3731
Don’t forget to check out the Greater Miami Convention & Visitors Bureau’s (GMCVB) new initiative, Miami Eats to see more restaurants operating with delivery and takeout.
