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Home / Posts Tagged "the standard spa"

9:04 am
Restaurant Features
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1. Shanghai Nights at Bazi

When: Every Sunday beginning April 10
Where: Bazi {The Marlin Hotel, 1200 Collins Avenue, Miami Beach; 305.695.0101}
What: Starting April 10, every Sunday, Bazi will offer a special Shanghai Nights menu allowing diners to indulge in some of their favorite dishes—such as Chicken, Beef, or Shrimp Lo Mein; Beef and Broccoli, General Tso’s Chicken, and Mu Shu Pork—for only $10 each.

Quattro Miami Interior Photo credit Gary James

Quattro’s Wine Tower

2. Bacco Nights at Quattro

When: Every Monday night
Where: Quattro Gastronomia Italiana {1014 Lincoln Road, Miami Beach; 305.531.4833}
What: Lincoln Road’s top destination for authentic regional Italian cuisine introduces Bacco Night every Monday during dinner, where bottles of wine on La Bucca di Bacco, Quattro’s impressively diverse wine list of over 200 bottles from 20 different Italian regions, will be 50-percent off.

3. Half-Off Wine Bottles at TiramesU

When: Every Tuesday through October
Where: TiramesU {101 Washington Avenue, Miami Beach; 305.532.4538}
What: At its new South of Fifth location, the 25-year-old TiramesU continues to bring familiar flavors to the next level by creating specials that feature fresh seasonal produce and imported ingredients. Starting this month, every Tuesday, the restaurant will offer any of its bottles of wine at 50-percent off, a weekly occasion to indulge in one’s expansive taste or try different wines.

4. Administrative Professionals Day

When: Through April 27
Where: Bulla Gastrobar {2500 Ponce de Leon Boulevard, Coral Gables; 305.441.0107}
What: In honor of Administrative Professionals Day on April 27, Bulla is offering a free glass of sangría or dessert to all administrative professionals just by showing their business card. Bosses too can show their appreciation: Purchase a gift card for your assistant and receive a $10 gift card for every $100 you spend!

DIRT recipe

Beet & Goat Cheese Toast by DIRT’s Jeff Latulippe

5. StarChefs 2016 Rising Stars Gala

When: Wednesday, April 13, 6:30-9:30pm
Where: Marlins Park {501 Marlins Way, Miami}
What: StarChefs honors up-and-coming chefs and hospitality professionals who represent the vanguard of the contemporary American dining scene. The 2016 winners, which include Chef Diego Oka of La Mar by Gasón Acurio and Jeff Latulippe of DIRT, will be honored and will showcase their finest dishes alongside the winning sommeliers and bartenders. A portion of the ticket sales will be donated to Feeding South Florida, a nonprofit food bank that distributes more than 40 million pounds of food per year. General Admission: $85 per person. Click here to purchase tickets.

6. (Mostly) Jazz at The Betsy

When: Wednesdays and Thursdays, 8-11pm
Where: The Betsy-South Beach {1440 Ocean Drive, Miami Beach; 305.760.6900}
What: Twice per week, guests are invited to enjoy sumptuous BLT Steak cuisine at the Lobby Bar while enjoying the live jazz music. Upcoming performances include:

  • Wednesday, April 13: Roxana Amed / Martin Bejerano
  • Thursday, April 14: Mike Gerber
  • Thursday, April 21: Liz Bieler
  • Wednesday, April 27: Davis and Dow Duo
  • Thursday, April 28: Markus Gottschlich
Quality Meats_Double Rib Steak for two

Quality Meats Double Rib Steak

7. Quality Meats Three-Day Steer Roast

When: April 14-16
Where: Quality Meats {1501 Collins Avenue, Miami Beach; 305.340.3333}
What: Over the course of three nights, Executive Chef Patrick Rebholz is partnering with up-and-coming Chef Norberto “Negro” Piattoni for a whole steer cookout extravaganza. A 900-pound steer will be cooked in a specially constructed “fire kitchen” on Quality Meats’ expansive terrace. Events are as follows:

  • Thursday, April 14: Asada Barbecue ($59 per person including beer pairings) with whole ribs, sausage, and various steaks including bavette, hanger, flank, and skirt steak.
  • Friday, April 15: Family-Style Meal ($79 per person including wine pairings) with menu items such as Beef Liver Pâté, Fried Ground Beef Empanadas, Smoked Brisket, and Roasted Bone Marrow.
  • Saturday, April 16: Formal Night, a seated four-course affair ($99 with wine pairing) with a sophisticated menu to match featuring a main course of tender grilled Bone-In Rib-Eye with wild mushrooms and Charred Beef with grilled bok choy and dashi. Click here to reserve your space.

8. COYA Miami’s One-Year Anniversary Celebration

When: Thursday, April 14, at 7pm
Where: COYA Miami {999 Brickell Avenue, Brickell; 305.415.9990}
What: Brickell’s chic Peruvian eatery COYA is celebrating its first year in Miami with a special celebration featuring complimentary Para Picar and Pisco Sours in the Pisco Bar until 8pm. Guests who make dinner reservations will also receive complimentary bubbles and dessert. RSVP here: [email protected].

9. Fontainebleau’s Cellar 1954 Wine & Dinner Series

When: Thursday, April 14, at 8pm
Where: Scarpetta at Fontainebleau {Collins Avenue, Miami Beach; 877.326.7412}
What: Fontainebleau’s Cellar 1954 Wine & Dinner Series continues with dinner at Scarpetta featuring Napa Valley’s legendary Opus One Winery. The evening will be hosted by France Posener, sales director for the winery. Diners will enjoy a five-course menu prepared by Chef de Cuisine Neil O’Connell, each of which will be paired with a different varietal from the winery. Price is $350 per person, inclusive of tax and gratuity. Reservations are required and can be made by clicking here.

10. Standard Sounds Presents Jazz Lounge

When: Thursday, April 28, 8-11pm
Where: The Standard Spa, Miami Beach {40 Island Avenue, Miami Beach; 305.673.1717}
What: The Standard Spa, Miami Beach is bringing live jazz to The Lido. The hotel has teamed up with Peroni to bring you the best of Magic City’s scene the last Thursday of every month, April through June, curated and hosted by Dr. Chad Bernstein, trombonist, social entrepreneur, and lover of mollusks. Click here to RSVP.

Snail of Approval chefs and hosts

Slow Food Miami’s 2015 Snail of Approval chefs and hosts

11. Slow Food Miami’s Snail of Approval Tasting Party

When: Friday, April 29, 7-10pm
Where: 1 Hotel & Homes South Beach {2341 Collins Avenue, Miami Beach}
What: Join world-renowned chef, restaurateur, and TV host Tom Colicchio for Miami’s “Freshest Night Out.” The fifth-annual celebration will welcome South Florida’s best farm-to-table chefs, including Anthony Sitek of Apeiro Kitchen & Bar, Nicole Votano of Dirt, Mark Zeitouni from The Lido at The Standard, and many others. All event proceeds benefit Slow Food Miami’s Edible Garden Program. Click here to purchase tickets.

12. Las Olas Wine & Food Festival

When: Friday, April 29, 7:30-10:30pm
Where: Las Olas Boulevard, Fort Lauderdale
What: The 2016 LOWFF will welcome 45 wineries and 60 restaurants to take over Las Olas Boulevard, one of the few nights of the year Fort Lauderdale’s main thoroughfare closes down to pedestrians. This year, the American Lung Association has partnered with CI Management to create an unforgettable evening. Each street will have a little flair with live music, DJs, culinary and mixology demonstrations, interactive retail displays, and more. Also new this year: Best of the Best Restaurant Competitions on the main stage featuring various dueling restaurants. An expert panel of judges from will decide who will be named best of the best. For a complete lineup of events and ticket information, visit lasolaswff.com or call 954.727.0907.

13. Villa Azur’s Five-Course Menu + Wine Pairing

When: Every Friday evening
Where: Villa Azur {309 23rd Street, Miami Beach; 305.763.8688}
What: Delight your palate with Villa Azur’s flavorful, refined, yet approachable Mediterranean cuisine with a five-course menu that changes weekly. Each dish is paired with a hand-selected wine—all for just $80 per person. Plus, on the last Friday of every month, the restaurant will feature live music to enhance your dinner experience. This month’s featured artist (April 29, 9pm-Midnight) will be the R&B/soul/funk musician Keba and her band.

—Sherri Balefsky | Miami Editor

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8:58 am
Recipes
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eggs lido

Lido Restaurant & Bayside Grill at The Standard Spa, Miami Beach is known for deliciously healthy fare. Think sprouted grains and beans, fresh vegetables, and the masterful technique of Executive Chef Mark Zeitouni to make it all ever so tasty. Here, Zeitouni guides us in giving eggs Benedict a nutritious makeover with asparagus and a Greek yogurt sauce.

Eggs Lido with Yellow Tomato Béarnaise from Executive Chef Mark Zeitouni of Lido Restaurant & Bayside Grill at The Standard Spa, Miami Beach
serves two

Ingredients

Yellow tomato béarnaise:
4 yellow tomatoes
3 Tbsp sugar
olive oil
salt and pepper to taste
1/4 c finely chopped shallots
1/4 c apple cider vinegar
1 c Greek yogurt
2 sprigs finely chopped tarragon

Eggs Lido:
8 c water
1/3 c apple cider vinegar
salt and pepper
4 eggs
16 pencil asparagus
8 slices of smoked salmon
1/2 c yellow tomato béarnaise

Method

For the béarnaise: Preheat oven to 350 degrees. Cut and quarter tomatoes and place in a large bowl. Stir in 1 tablespoon of sugar, enough olive oil to coat tomatoes, and salt and pepper to taste. Roast on a roasting rack for 35 to 45 minutes, or until tomatoes have a deep-roasted charred color. While tomatoes are cooking, preheat a saucepan and cook shallots. Add the remaining sugar and vinegar and bring the shallot mixture to a boil. Cook mixture until 90-percent of liquid is reduced. Allow the tomato and shallot mixtures to cool completely before proceeding.

Once mixtures are cool, purée roasted tomatoes in a blender until smooth. Place in a heatproof bowl and add shallot mixture, along with yogurt and tarragon. Mix completely and add salt and pepper to taste. In a shallow pot, bring water to a simmer, then reduce heat to low. Heat béarnaise over warm water while stirring gently until warm. Don’t let the mixture become too hot or this yogurt-based sauce will break. Set aside and keep at room temperature.

For the eggs: In a shallow pot, bring water to a simmer over medium heat. Add the apple cider vinegar and a good pinch of salt to the water to season. Once water is at the cusp of a boil (little bubbles start to form on the bottom of the pot), turn the heat down to low. Crack eggs gently into the hot water, keeping them separated from each other. Allow the albumin to set and turn solid white. Cook to desired preparation; a soft poach occurs after 2 minutes, and hard after 4. Remove the cooked eggs using a slotted spoon and place them on clean kitchen towels to drain off excess liquid.

Immediately add the asparagus to the poaching water and cook until they turn florescent green. This should take no longer than 1 minute.

To serve: On each plate, arrange 2 separate stacks of 4 pencil asparagus. Layer 2 slices of smoked salmon folded over each stack of asparagus. Top with 1 poached egg at a time. Once you have assembled the stacks, gently spoon the warm tomato béarnaise over the eggs. Serve immediately and enjoy.

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