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Home / Posts Tagged "north miami"

7:54 am
Restaurant Features
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Chef Bee Oishi Thai

Piyarat Potha Arreeratn, aka Chef Bee, is no stranger to the kitchen. Growing up in northern Thailand, his parents were farmers, who taught him about growing and preparing his own food. His grandmother was also a cook, who taught him how to make various Thai street foods that she sold at the local market.

Chef Bee eventually made his way to Miami, where he worked up the ranks to ultimately become a sushi chef at Nobu Miami Beach. In 2005, he opened his first restaurant, Oishi Thai {14841 Biscayne Boulevard, North Miami Beach; 305.947.4338} to critical acclaim. This fall, Chef Bee will open his second restaurant, NaiYaRa {1854 Bay Road, Miami Beach}, in the burgeoning Sunset Harbour neighborhood. DiningOut had the chance to catch up with Chef Bee to discuss his new venture.

1. Tell us about your background. Where are you originally from? What made you decide to be a chef?
I’m originally from Thailand. I started cooking with my mother at a very young age, preparing meals for our family in our hometown of Chiang Rai. Throughout the years, I’ve worked as a dishwasher, a busboy, a server, a cashier, and a sushi chef. I’ve always known that I wanted to open my own restaurant.

2. What made you decide to come to the United States, particularly Miami?
I decided to come to the United States to study and open a business many years ago. Miami is one of the best cities in the world. I’m from the mountains in Thailand, but I’ve always loved the sun, beach, and sand. I love the people in Miami and the culture.

3. How did you get the nickname “Chef Bee”?
I am and always have been a workaholic. My friends started noticing how much I worked when I was in my 20s—I had two jobs and slept five hours a day! When I worked with Chef Kevin Cory at Siam River, I would open AND close the restaurant. Friends and customers started calling me “Busy Bee” and it stuck. Oishi Thai has been open for over a decade and you will always see me there—unless I’m sick.

4. How did opening Oishi Thai prepare you for opening a second restaurant?
When I opened Oishi Thai, it was in the middle of nowhere. It was wrong in every sense—there were no residents around, no offices—it was a mistake. But I’ve carried the restaurant through tough times for over a decade. Consistency in food and service is the key to success. NaiYaRa will open in Sunset Harbour, which is a popular destination, not like our first.

5. Tell us about the overall concept for NaiYaRa. How does it differ from Oishi Thai?
Oishi Thai has always been about me. I came to this country to take risks and open a business. NaiYaRa will be for and about my daughter (Naiya-ra is my daughter’s name—in Thai, it means elephant, friendly, honest, hard work, and long life). She was born and raised in America and this restaurant is to show her my roots.

6. And the menu?
The menu will be similar to Oishi Thai, but it will have an emphasis on Thai street food with organic and health-conscious dishes throughout. All the recipes are from my mother and my hometown. I want my daughter to discover and understand how I grew up and our roots.

7. How often do you travel back to your native Thailand and how does this influence your cooking?
I go to Thailand once a year to visit my father and mother. Whenever I’m home, my mother and aunt cook for my daughter and me. The cooking is based on whatever produce is available in their own backyard and in season.

8. What are your personal favorite items on the menu? What do you hope will be your signature dishes?
I have many favorite menu items. Two years ago, I started making a dish called Burmese Noodle Wraps—fresh chow fun noodles filled with roasted chile paste, palm sugar, lime juice, and ground peanuts. It originated in Myanmar, which is next to Chiang Rai. This year, I’m trying to support my Thai friends who are farmers in Homestead. Two signature dishes will be the Organic Crispy Bok Choy with garlic chips topped with sweet sesame soy, and the Crispy Chicken Dumplings with spicy garlic soy vinaigrette.

9. What Miami chefs or celebrity chefs do you admire?
Chef Kevin Cory from NAOE, Chef Brad Kilgore from Alter, Chef Aaron Brooks from Edge Steak, Chef Michael Schwartz of Michael’s Genuine, Chef Michelle Bernstein and Chef Duangwiwat Khoetchapalayook (aka Chef Danny) from Oishi Thai.

10. Do you have a favorite food or guilty pleasure?
I can eat barbecue all day. Tom Jenkins BBQ is my favorite.

By Sherri Balefsky | Miami Editor

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7:34 am
Restaurant Features
0

Lique Miami

A trendy new restaurant and lounge has made its way to North Miami Beach and, within just a few months, it’s already talk of the town. Located on the Intracoastal Waterway, Lique {3957 Northeast 163rd Street, North Miami; 305.705.2425}, offers chic nautical décor, 1,000 feet of docking space, an inventive craft cocktail list, and an eclectic menu featuring seafood-inspired delights such as snow crab claws, oysters, and whole grilled branzino. We had a chance to catch up with Peter Cumplido, director of operations at Trust Hospitality Group, the restaurant group behind Lique, to discuss the concept, the décor, the menu, and more.

How did the concept for Lique come about? What sparked the idea?
The idea was sparked when I joined Alex Podolnyy almost two years ago. But we pushed it aside to create Sweet Nectar (on Las Olas Boulevard in Fort Lauderdale). Then, some of the founding members of Seaspice came to us very interested in the space, which created the spark again. So Alex and I decided to open what we’d always envisioned for the space and its capabilities.

How does the décor of the space reflect this concept?
The décor represents the concept and what we envisioned it to be. It’s a feeling of St. Tropez and the south of France, with rustic and organic textures and colors.

What sets Lique’s location apart from other places in the area?
Lique is a destination, a hidden gem, and one of the few properties in South Florida with waterfront views and water access. The neighborhood has nothing like it. In South Beach, you have many options that are similar to our concept, but our cuisine makes us stand out from other restaurants in South Florida. We brought the touch and feel of South Beach to the fast-growing neighborhood of Sunny Isles and North Miami Beach.

Lique Miami

What does “Lique” mean? Why was this chosen for the name?
We were just playing around with words and thought it was different and funny once we started using it. “I want to lick you.”

Tell us about the overall menu concept.
The menu consists of whole fresh fish from our charcoal grill and raw fish, and contains lots of ingredients from the Mediterranean and Asia. It’s not a typical match, but when you put the two region’s ingredients together, they make sense—great combinations with unique flavors and outcomes.

Lique sushi

What about the drink menu?
Our drink menu consists of lots of fresh fruit and exotic flavors. We have a very rare scotch and Cognac collection and over 80 bottles of hand-selected wines from all regions. It’s a very big rosé venue with Miraval and the only Stoli Elit “Ice Bar” in Miami

How does Miami play a part in the flavors and ingredients on the menu?
It plays a big part; being so close to the Caribbean and South America, we use those exotic flavors, spices, and herbs to enhance all of our food and beverage options.

What might surprise visitors about Lique if they are coming for the first time?
The entire place! The water views, décor, and charcoal grill smell. When you walk in, it’s a shell-shocker because of the plaza it’s in, the entrance itself, and our neighbors.

lique miami

What is your personal favorite item on the menu? What would you recommend to first-timers to try?
The raw fish from our raw bar and anything from the grill. And our housemade Peking duck.

What about Lique are you most proud of so far?
That it’s become so popular so quickly. And that our dedicated team shares the same passion and belief that Alex and myself have for the concept.

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9:00 am
Restaurant Features
0

Fish Fish Chef

For the freshest seafood in town, DiningOut has always been a huge fan of Fish Fish {13488 Biscayne Boulevard, North Miami; 786.732.3124}. But now, we’re borderline obsessed! The restaurant has brought on Chef Peter Cadavieco, a Miami native previously of Red Fish Grill, the Doral Marriott (now the Trump National Doral), and Blue Point Ocean Grill at the Hard Rock in Hollywood. He has created a new and improved menu to go along with the restaurant’s already cool ambience and friendly atmosphere.

We had the chance to sit down with Chef Cadavieco to discuss his background, the new menu, tips for preparing fish, and much more. See below for the conversation that unfolded.

Tell us a bit about your background. Where are you originally from? How did you get started in the food world?
I was born and raised in Miami. It’s pretty rare these days, as most people here are transplants from somewhere else. I started cooking at an early age because my grandmother was a terrible cook. My mother subscribed to Gourmet magazine, and I just started experimenting. My mother actually forbade me to go to culinary school out of high school. So, I went to FIU and tried to do it like everyone else. But eventually, I made it back to the kitchen.

What drew you to Fish Fish?
I was looking for a small, privately owned business that I could team up with and create something special. This was a unique opportunity to do that with a beautiful restaurant with owners that care and a customer base that was eager for a breath of fresh air.

Fish Fish Ceviche

Tell us about the new menu. What changes have you made?
The new menu is a much more modern approach to seafood. It’s simple yet with complex flavors. The focal point is the fresh fish and ingredients that stand out on their own. Some of the new items include Grouper Reuben Sliders and Coconut Curry Mussels. I also introduced an authentic ceviche (pictured above)—bold, tart, and spicy.

How did your background influence these changes?
I am probably in the minority of chefs whose background really doesn’t influence their cooking. I grew up eating simple Cuban food. Honestly, if I never eat arroz con pollo again, I will die a happy man.

What do you hope to expand upon in the future?
As we grow our business, I hope to introduce more fresh catch-of-the-day items. We are also introducing a Burger Night on Sundays that will feature one beef burger and some type of seafood burger each week. The first Burger Night takes place on May 24 and will feature a Shrimp and Pork Belly Burger with watercress and spicy mayo and a Barbecue Bison Burger with housemade barbecue sauce, fried leeks, and fire-roasted poblanos.

shrimp scampi fish fish

Favorite new menu items?
It’s a toss up between the Shrimp Scampi (pictured above) and the Whole Grilled Lobster. The Shrimp Scampi is different in that we serve the whole head-on prawns. It really adds to the flavor of the dish—and the presentation is magnificent. Our Maine Lobster is truly a sight to behold: a two pound lobster split in the middle, brushed with garlic butter, and grilled whole. It’s served with a massive bed of truffle fries and Carolina-style coleslaw. I’m getting hungry just thinking about it!

What tips would you give for someone preparing fish at home?
Preparing fish is all about getting the freshest fish possible. Unfortunately, the major grocery stores are not very good with their handling of fresh fish. For cooking, I always recommend to stay clear of heavy cream sauces. Use vinaigrettes instead. They will enhance the fish’s wonderful flavor.

What do you love most about working at Fish Fish so far?
The fact that it’s a small restaurant and that I have control over the food and have the last say with it. Another great plus is that I get to interact with the guests at their tables and talk food with them. It’s a rewarding experience when you see the smile on guests’ faces after they eat your dish.

Fish Fish Chef

Do you have a favorite food or guilty pleasure?
My favorite food on this earth will always be foie gras. I don’t use it in the traditional sense. I actually use it more like a butter to add fat in my food. Of course, it is an indulgence. I have to say my everyday favorite food is a properly smoked beef brisket sandwich. That and some scratch-made mashed potatoes and I’m a happy guy!

-Sherri Balefsky | Online Editor

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