Home / Posts Tagged "steakhouse"

STK Miami

It’s been six years since Michael Jackson’s untimely death, but his legacy continues to be celebrated around the world. With 13 Billboard No. 1 singles and countless other chart-topping, everyone-knows-the-words hit songs, it’s only fair that we take the time to appropriately honor the King of Pop.

And STK Miami {2311 Collins Avenue, Miami Beach; 305.604.6988} is doing just that. In honor of what would have been Jackson’s 57th birthday, this Saturday, August 29, from 8pm-midnight, the South Beach steakhouse is joining other STK outposts for a unique dinner party featuring Jackson’s greatest hits.

The night will feature classic MJ tunes spun by DJs Danny Stern and Martial along with chef’s Jackson-inspired dishes and entertainment such as trivia games and special giveaways. There will also be specialty cocktails, including “Thriller Shots,” “Dirty Diana” (Brugal Anejo rum, ginger beer, and fresh lime juice) and the “Smooth Criminal” (Baileys Original Irish Cream liqueur, Bulleit bourbon, and Kahlua).

We hope to see you there! It’s going to be a “Scream.”

By Sherri Balefsky | Miami Editor

PM Fish & Steak House

Earlier this month, DiningOut had a fun opportunity to attend a special wine-pairing dinner at the upscale PM Fish & Steak House {1453 South Miami Avenue, Brickell; 305.200.5606}. The event was hosted by the prestigious Castillo de Argum winery located in Villarrobledo (Castilla-La Mancha), Spain, known for making 100-percent organic wines. We were joined by the winery’s winemaker, Fernando Santos Jimenez, who led us through each wine’s aging process from grape to bottle. Each wine was expertly paired with distinguished and mouthwatering dishes by PM’s Chef Mauricio Rocha.

We started off the evening with the Castillo de Argum Rosada, a fresh and fruity raspberry-pink rosé. It was paired with a colorful sashimi platter featuring cuts of salmon, tuna, and striped bass, along with PM’s signature Octopus Carpaccio, finely sliced pieces of fresh octopus topped with olive oil, ponzu sauce, and lemon and lime zest. The simplicity of the dishes paired with the refreshing rosé wine was the perfect beginning to what turned into an extravagant multi-course journey of food, fun, and friendship.

PM Sashimi

The rosé was soon traded in for the Castillo de Argum Sauvignon Blanc, which is made entirely from Sauvignon Blanc grapes. The winemaker explained to us that young white wines sugar themselves, paralyzing the fermentation that’s obtained naturally. To fully soak up the flavor, the dish was paired with a mixed ceviche, which was prepared in a light tomato sauce with oyster and citrus juices.

ceviche

The white wine continued to flow before we switched over to the winery’s signature reds: the Cencibel Ecológic, made from 100-percent Cencibel (Tempranillo), and the Roble Cencibel, a Tempranillo, Merlot and Cabernet Sauvignon blend aged for just four months in oak barrels, but then kept six months in the bottle before it is even released.

Argum rose wineargum white

We were served even more delicacies from PM’s kitchen, including the restaurant’s homemade chorizo sausage and provoleta cheese, a thick, gooey slab of aged provolone served piping hot. Red wine was all around us before along came the dish we all were waiting for: a prime slab of New York Strip Steak cooked to perfection.

Pm steak

The meal ended on a sweet note with the Chocolatisimo PM, a hot decadent chocolate soufflé served over a coffee reduction with vanilla ice cream. Suffice to say, we were beyond satisfied.

dessert

Our takeaway from the evening was twofold.

  1. Castillo de Argum organic wines are by far superior to a majority of the wines that we’ve tasted in the past;
  2. PM Fish & Steak exudes unmatched sophistication and fine culinary prowess that we know we’ll be back to enjoy in the very near future. Oh, and the next time we’re in Spain, we know where we plan on staying. The winery gets its name from the medieval-like castle in which it sits, a space that doubles as an elegant hotel.

Castillo de Argum

 By Sherri Balefsky | Online Editor