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Insalata di Mare from Chef Emiliano Rossi of Hosteria Romana

serves four to six


1 c white vinegar
1 lb sea scallops
ƒ1 lb peeled shrimp
1 lb mussels
ƒ1 lb clams
ƒ1 lb whole squid
ƒpinch of salt
ƒ2 yellow peppers, sliced into 1-inch pieces
2 sticks celery, sliced into 1-inch pieces
ƒ3 carrots, peeled and thinly sliced
ƒ3 tbsp chopped italian parsley
ƒ1/4 c black olives, pitted and sliced
ƒ2 lemons, quartered (for garnish)

1 c lemon juice
ƒ1 c salt and pepper
ƒ1 c extra virgin olive oil ƒ
1/2 c white vinegar


For the salad: Bring a large pot of water and one cup of white vinegar to a boil. add all the seafood and a pinch of salt. Boil for 3-5 minutes, or until all seafood is cooked. Drain seafood and allow to cool, then slice the squid into bite-sized pieces. meanwhile, steam all the vegetables until cooked but still crisp. Drain and allow to cool.

For the vinaigrette: Whisk all ingredients together in a small bowl.

To serve: Place all the ingredients in a large bowl. toss with vinaigrette, chopped italian parsley, and sliced black olives. Divide among individual bowls and serve with wedges of lemon.

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.

Oceanaire Seafood Room

Executive Chef Kareem Anguin of The Oceanaire Seafood Room

I’m continually inspired to incorporate the fresh fruits, vegetables, and ultra-fresh seafood that are available each season in order to provide a variety of distinctive flavors. For example, during the fall I tend to use more pumpkin and a wide variety of mushrooms to create heartier dishes. I’m also excited for the arrival of fresh Florida stone crabs and Alaskan red king crab!


Executive Chef Esteban Garcia Jr. of Garcia’s Seafood Grille & Fishmarket 

We have our own fishing boats, so we can fish for the season. We bring in items like lobster, stone crabs, and grouper. Garcia’s relies 100-percent on what our fisherman bring in, so we’re always motivated to create dishes that fit the catch. Sure, we have a few main dishes that are always on the menu—like our Mahi Mahi Sandwich, the Grilled Jumbo Shrimp, and Fish Ceviche—but other than that, our menu changes almost weekly.

District Miami

Executive Chef Horacio Rivadero of The District Miami

My inspiration is derived from three key elements: actual ingredients, my memories, and my Latin American background. Seasons are relative at The District Miami, as the ingredients for our dishes focus on the best of what pan-America has to offer. Some ingredients may be seasonal in one location, but not in others. In other words, we highlight ingredients which are seasonal in each of the regions we showcase at a particular time—North, South, and Central America, and the Caribbean—giving each dish a twist. We combine the best of all ingredients and fuse them in a dish to create an extraordinary culinary journey.

Hosteria Romana

Executive Chef/Owner Marco Efrati of Hosteria Romana

Once a year I go to Trastevere in Rome where I was born and where I spent my childhood. Being there, I am inspired by the flavors of the Old World. I bring that back to Hosteria Romana and, combined with seasonal ingredients, create a fresh new menu many times a year.

By Erin Lavan | Associate Miami Publisher

Quaint, romantic, and historic, Española Way dates all the way back to the 1920s. In 1979, it officially became an historic site as part of The Miami Beach Art Deco District, and shortly thereafter, the city named the street one of its first historic landmarks. Modeled after a cobblestone street in Spain, this “Spanish Village” that once laid claim to gangsters and Bohemians is now famous for its fantastic fare and global cuisine, serving tourists and locals alike.

A La Folie

A La Folie {516 Española Way; 305.538.4484}

Capturing the essence of Española Way, A La Folie is as authentically European as a café can be. Nestled under palm trees on the less-traveled end of the lane, this little French retreat invites guests to linger over a café au lait and share a sweet or savory crêpe. Drawing a largely local crowd, A La Folie preserves Española Way’s unpretentious, bohemian vibe, all while serving French classics. afoliecafe.com

Tapas y Tintos

Tapas y Tintos {448 Española Way; 305.538.8272}

An Española Way pioneer, Tapas y Tintos set the tone for this historic Spanish Village with an authentic tapas bar right out of Spain, complete with live music, flamenco, and salsa dancing. To eat tapas is to eat by whim, so gather your friends and indulge in social bites of more than 50 authentic dishes. As featured on The Food Network’s “On the Road,” Rachael Ray’s pick is the Tortilla Española, a traditional Spanish omelette made with potatoes and chorizo. tapasytintos.com

Hosteria Romana

Hosteria Romana {429 Española Way; 305.532.4299}

Quite literally the heart of Española Way, Hosteria Romana is a place unlike any other, with traditional Italian music spilling into the streets and cheerful staff welcoming guests to enjoy all things Italian. Owner Marco Efrati brings his passion from the heart of Rome, and despite his staff’s playful costumes, the food and traditions are taken seriously. Imported meats and cheeses, exceptional pasta dishes, fine cuts of meat, and the freshest seafood have been satisfying hungry crowds on Española Way for more than a decade. hosteriaromana.com


Fez {512 Española Way; 305.672.4469}

The newest addition to Española Way does not disappoint, offering exotic flavors and authenticity all the way from Morocco. Chef/Owner and Morocco native Faycal Bettioui grew up in the kitchen exploring new flavors with fresh, local ingredients. He brings that experience to Fez, a swanky little spot with comfy seating, romantic lighting, and attentive service. Moroccan Meatballs and Couscous served with short ribs are just two tasty ways Fez puts a modern twist on tradition. fezmiami.com

Piccola Cucina

Piccola Cucina {440 Española Way; 305.535.3129}

With locations in New York City, Sardinia, Italy, and Ibiza, Spain, it’s no wonder that Piccola Cucina has brought its Southern Italian flavors and essence to Española Way. “Piccola Cucina” means little kitchen, but to visionary Chef/Owner Philip Guardione, it means creativity. With the freshest ingredients and homemade pasta, he infuses the traditional Mediterranean dishes with his personal style. Plenty of seafood plays up the pasta, bright salads delight during all seasons, and secondi di carne always satisfy. Whatever your pleasure, save room for the authentic Italian desserts like Cannoli Siciliani and Tiramisù. piccolacucinagroup.com

Pepe Nero

Pepe Nero {500 Española Way; 786.237.0762}

A welcoming corner spot with cozy outdoor seating, a meal at Pepe Nero is like dining alfresco on a quaint cobblestone street in Italy. The cuisine is quintessentially Italian, as is the chef, and the food is best enjoyed under the stars on Española Way. We recommend getting a seat early for their two-for-one happy hour to share a Tagliere Pepe Nero—a generous spread of prosciutto di Parma, salami, ham, Grana Padano, and Brie. Fresh pastas are bountiful, but if any item deserves special praise, it’s the Homemade Ravioli filled with osso buco in a red wine and mushroom sauce. pepeneroitalianrestaurants.com