Restaurant Buzz
Cecconi's Happy Hour $4 to $7, Miami Beach PDF Print E-mail
Written by Simone Zarmati Diament   
Friday, 24 October 2014 22:33

From Tuesday through Saturday , 4pm to 7pm, all menu items at Cecconi’s Miami are $4 or $7, whether it is in the main dining room, the outdoor garden sheltered by a retractable awning or the restaurant’s 14-seat bar.  

Menu highlights include Eggplant caponata bruschetta, Fries w/parmesan cheese and truffle, Meatballs, Chilled tomato soup, Burrata, Calamari fritti, Beef sliders, Pizzetta w/spicy salami and olives and Pizzetta margherita. For dinks:   Negroni, Caipirinha, Caipiroska, Spritz, Prosecco, Bellini, Peroni, Pinot Grigio, Sauvignon Blanc, Sangiovese, and Pinot Noir.

Cecconi’s Miami Beach is located at Soho Beach House, 4385 Collins Ave., Miami Beach, 786.507.7902 www.cecconisrestaurant.com .

 
Silence of the Lambchops dinner, Wed., Oct. 29 @ the Federal PDF Print E-mail
Written by SFG   
Friday, 24 October 2014 21:07

On Wednesday, October, 29 -- reception at 7:30 p.m.  and 8 p.m. dinner-- The Federal offers SILENCE OF THE LAMBCHOPS in celebration of the Halloween season. 

A Spooky Movie-Based dinner, prepared byThe Federal’s Chef Cesar Zapata and Haven Gastrolounge/Huahua’s Taqueria’s Chef Todd Erickson, the menu is based on the 1991 American thriller and the famous antics of everyone’s favorite gourmet cannibal Hannibal Lecter.

The frighteningly adventurous and deliciously death defying menu, priced at $65 per person, takes guests through scenes and themes of the bone chilling film. The menu:

AMUSE: Pig Face, Beef Heart Tartare & Skin Suits, house pickles, spicy mustard, toast
 
1st Course: Fava Beans & Chianti…chicken liver mousse, pickled fava beans and pureed, Chianti gellee
 
2nd Course: A Young Cannibal in the Making country fried veal brains, braised figs, corn, ancho chile
 
3rd Course: Lecter’s Final Supper roasted rack of lamb, pumpkin hash, blood sausage, mole sauce
 
Dessert: Moths: milk & cookies, meal worms, chocolate, marshmallow, toffee, pecans, malted bourbon iced milk

The Federal, Food, Drink & Provisions,  5132 Biscayne Boulevard in the MiMo district,  RSVP  305.758.9559; www.thefederalmiami.com

 
Coral Gables’ Restaurant Row kicks off Friday, Nov. 7 @ 7 p.m. PDF Print E-mail
Written by Simone Zarmati Diament   
Wednesday, 22 October 2014 16:12
 

Starting Friday, November 7 and every first Friday of  the month from November through March, Downtown Coral Gables’ Restaurant Row  will be alive with al fresco dining and live entertainment.  

Fourteen Downtown Coral Gables restaurants and bars – Bangkok Bangkok II, The Bar, Castelluccio, Divino Ceviche, GreenLife Miami (opening soon), Ikura Sushi Lounge, La Dorada, The Local Craft Food & Drink, Miss Saigon Bistro, Pete’s Authentic Cooking, Spritz of Coral Gables, Talavera, Threefold Café, and Vicolo –  will set tables and chairs on the street and serve patrons under the stars to the sounds of live music, with art  and cool weather to enjoy!

 Giralda Under The Stars: on the 100 block of Giralda Ave between Ponce de Leon Blvd and Galiano Street.  305-569-0311, This e-mail address is being protected from spambots. You need JavaScript enabled to view it . For more information log on to: http://www.shopcoralgables.com/blog/2014/10/06/giralda-under-the-stars-returns-to-restaurant-row-3/

 
Fall menu at Villa Azur, Miami Beach PDF Print E-mail
Written by Press Release   
Tuesday, 14 October 2014 22:11

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Villa Azur has spiced up their menu with three new dishes crafted by Chef Erwin Mallet and Pastry Chef Sébastien Feneyrol. Each of the new menu items is infused with the flavors of fall like an appetizer of Crispy Foie Gras Tart with chanterelle mushroom, red wine and shallot confit ($26);  the seasonally-inspired smoked salmon-crusted pan-seared scallops with butternut squash flan ($40); and the Meringue Medusa with raspberries, pistachio and crumble ($14).

Villa Azur Miami, 309 23rd Street, Miami Beach, FL 33139 305-763-8688 http://www.villaazurmiami.com

 
Chefs William Crandall and Diego Oka bring James Beard House Menu to Mandarin Oriental, Miami PDF Print E-mail
Written by Simone Zarmati Diament   
Monday, 13 October 2014 23:18

Now, through October 20, the Mandarin Oriental restaurants Azul and La Mar by Gastón Acurio present an exclusive menu featuring the menu items that Azul Chef William Crandall and La Mar by Gastón Acurio Executive Chef Diego Oka created for the dinner which took place at the James Beard House in NYC on October 11.

At Azul: Consommé of Lobster with White Soy, Foie Gras, Truffle, Leek and Sorrel for $33 or Blanquette De Veau with Pomme Fondant, Mushroom, Black Garlic, Mustard Greens and Lemon Coulis for $ 62.

At La Mar by Gastón Acurio:  Waygu Beef Tiradito with Skirt Steak Tataki, Aji Amarillo Ponzu, Daikon Micro Wasabi, Ginger and Hot Sesame Oil for USD 20 and “Octopus Anticuchuro,” with Potato Cream, Piquillo Pepper, Chimichurri, Capers, Garlic Chips, Peruvian Olive Dirt for $ 21.

Executive Pastry Chef Frederic Monnet’s decadent Bahibe Milk Chocolate and Yuzu-Lime Cream with Purple Eggplant Marmalade and Caramelized Quinoa is available at both restaurants for $12. Additionally, wine pairings by Mandarin Oriental, Miami’s Wine Director Todd Phillips will be available for each dish.

The James Beard House menu items will be available at Azul and La Mar through October 20 during dinner service only. At Azul, dinner is served Tuesday to Saturday from 7:00 p.m. to 11:00 p.m. At La Mar, dinner is served from 5:30 p.m. to 11:00 p.m. seven days a week.

Both restaurants are located at Mandarin Oriental, Miami, 500 Brickell Key Drive.  Reservations are suggested at (305) 913 8358.

 
$59 all-you-can-eat Stone Crab Mania starting Oct. 17 at Kitchen 305, Sunny Isles Beach PDF Print E-mail
Written by Simone Zarmati Diament   
Monday, 13 October 2014 21:28

Every Friday, Starting October 17, Stone crabs lovers are invited to dip and dance at Kitchen 305 with an all-you-can-eat stone crab dinner for $59 per person accompanied by live DJ.

Just a “stone” throw-away from the ocean, Kitchen 305 will serve-up claws in batches of five with sauce of your choice, accompanied by steaming soup, a crisp Caesar or a  signature house salad, freshly baked bread and two sides.

This seasonal supper club party books quickly and guests are encouraged to make reservations at least two weeks in advance by calling 305-749-2110.

Kitchen 305, in the lobby of the Newport Beachside Hotel & Resort, 16701 Collins Ave. in Sunny Isles Beach.  http://www.kitchen305miami.com 305-749-2110.

 
Sat. –Sun. 10/18-19, Beer Garden at The Ritz-Carlton Coconut Grove, Miami PDF Print E-mail
Written by Press Release   
Monday, 13 October 2014 18:42

 The Ritz-Carlton Coconut Grove, Miami has created a Beer Garden experience throughout the month of October in collaboration with Wynwood Brewery Co, On Saturday and Sunday, October  18th and 19th from 3:00 p.m. to 9:00 p.m., Guests are invited to a German-inspired menu prepared by Executive Chef Ramesh Kaduru and locally crafted beers on the hotel's outdoor terrace with lively music, games and more.

The Beer Garden Menu includes Chicken Schnitzel Sliders, Tomato Jam, Cabbage Slaw, Warm German Fingerling Potato Salad- $9; Beer Braised Grilled Bratwurst with Sauerkraut- $9; Soft warm Pretzels served with Beer in Porter Cheddar Soup- $7; Belgium Beer Cookies with Orange Icing- $5; Apple Strudels- $5

The Ritz-Carlton Coconut Grove, Miami,3300 Southwest Twenty-Seventh Ave., Coconut Grove, FL 33133. Complimentary valet parking.   (305) 644-4680.

Last Updated on Monday, 13 October 2014 18:55
 
Taperia Raca in MiMo Closes PDF Print E-mail
Written by Press Release   
Monday, 13 October 2014 18:35

 

Owners Giorgio Rapicavoli and Alex Casanova Announce Sale of MiMo Location with a New Home on the Horizon for the Modern Spanish Tapas Restaurant

 Owners Giorgio Rapicavoli and Alex Casanova announce the immediate sale and closure of Taperia Raca, the bohemian Spanish tapas restaurant and wine bar, open since March 2014 in Miami’s MiMo district at 7010 Biscayne Boulevard. The duo are already looking for a new home for the popular eatery.

“We simply received an offer for the location that we could not turn down,” explains Casanova about the sudden turn of events. “ Taperia Raca’s recently appointed chef de cuisine Michelle Saavedra, will take her talents over to sister restaurant Eating House to head up lunch, and eventually dinner service, while Eating House chef de cuisine Adriana Egozcue and Rapicavoli work on their next big thing, likely launching early next year. Much of the remaining Raca crew, who originally hailed from Eating House, will return to the Shake and Bake Hospitality’s flagship restaurant as well.

Also noteworthy, but completely unrelated, Eating House will be closed for two weeks this fall, from Monday, October 20 – Sunday, November 2, 2014, and will open back up for lunch service, Monday, November 3, 2014.“Eating House is getting a little work done,” states Rapicavoli about the temporary closure, “and we thought it a great chance to give staff some well-deserved time off.”

Eating House, located at 804 Ponce de Leon Boulevard in Coral Gables, Florida, is open for lunch Monday- Friday, from 11-3 p.m.; dinner Tuesday throughThursday, from 6pm – 11pmFriday and Saturday, from 6pm - midnight and forSunday brunch from noon – 5 p.m. Telephone:  305.448.6524 www.eatinghousemiami.com
 
New Lunch and Dinner menus at Swine Southern Table & Bar, Coral Gables PDF Print E-mail
Written by SFG Staff   
Monday, 13 October 2014 18:27

 

In the wake of its two-year anniversary, Swine Southern Table & Bar – the brainchild of restaurateur John Kunkel,  founder of 50 Eggs, Inc., which also owns/operates Yardbird Southern Table & Bar and Khong River House –  and Executive Chef/Partner Clayton Miller, are rolling out new business crowd friendly lunch and dinner menus with lighter items

The new locally-sourced and lighter menu items includes Heritage Breed Pig, raised in Miami at Mary’s Ranch.  The shared plate or hearty dinner-for-one, a helping of Heritage ($42) features three unique cuts of hog, each prepared in a different manner based on the selection available that day : grilled chops, roasted leg and a juicy cut of pork belly.  The plate of three comes complete with local vegetable "escabeche" and roasted pork sauce.  Backyard BBQ Chicken is reinterpreted Southern-style ($26) and served with roasted marble potatoes and charred okra.  North Carolina Sunburst Trout ($31) is simply grilled and served with Brussels sprouts slaw and lemon cream-infused Carolina gold rice, giving it a risotto-like consistency that is lick-the-plate good.  Another standout selection from the sea is the new Atlantic Swordfish ($30), which is marinated in buttermilk, grilled and served atop a ragout of South Carolina Sea Island red peas, Romanesco florets and dressed with a chicken jus.  Additional Small Plates by sea include Wood-Fired & Grilled Octopus with peanut hummus and sweet peppers ($16) and East Coast Oysters "On the Rocks" ($18) with house-made Swine hot sauce and watermelon mignonette.

For lunch, there’s the signature burger – the Meat + Three ($18), with 12-Hour Slow Smoked Pork ShoulderLow & Slow Ribs or 14-Hour Smoked Brisket – plus two Fixins and cornbread. Grilled Shrimp Tacos ($16) served in house-made tortillas with chimichurri, roasted tomato and charred corn; Cast Iron Skillet Seared Atlantic Salmon ($18) with zucchini and red bell pepper succotash, charred bell pepper purée and shaved cucumber; the "BLT" ($14) made with house-crafted pork brisket pastrami, kale, fried green tomato and the restaurant’s special sauce; "Nashville Hot" Fried Chicken Sandwich with bread & butter pickles, Duke’s mayo, lettuce and tomato, served on a big buttermilk biscuit ($12); Swine now offers four lunchtime salad options ($13-$14) such as Roasted Mixed Beets ($13) dressed with pomegranate seeds, Great Hill Blue cheese, smoked yogurt, pea shoots and cornbread crumbs;  and diners can add their choice of protein including wood grilled Florida shrimp (+$8), salmon (+$8), shredded crispy pork(+$5), pulled pork (+$6) or burnt ends (+$8).

Check out the new cocktails and the extensive list of craft beers and wine by the glass.

Swine Southern Table & Bar is located in Coral Gables at 2415 Ponce De Leon Boulevard. The restaurant is open for lunch and dinner daily, with brunch offered on Saturdays and Sundays.    www.runpigrun.com (786) 360-6433

 
“Paint P.F. Chang’s Pink” on Tues, Sept 30, for National Break Cancer Foundation PDF Print E-mail
Written by Simone Zarmati Diament   
Thursday, 25 September 2014 18:27
What do sushi, selfies and pink horses have in common? Find out on Tuesday Sept. 30, from 4 to 5 p.m.  ( Wednesday, October 1 from 4:00 PM – 5:00 PM  in case of rain) at P.F. Chang’s in Miami as the restaurants joins the fight against breast cancer to raise funds for the National Breast Cancer Foundation (NBCF).
P.F. Chang’s locations in the continental U.S. will be hosting a celebratory “Paint P.F. Chang’s Pink” rally event, inviting employees, breast cancer survivors and the greater community to participate in kicking off the campaign by painting or decorating more than 250 of the restaurants’ iconic, 11-foot Warrior Horses pink for the month of October. Complimentary pink sushi rolls will be provided to guests who attend!
P.F. Chang’s will donate $1 for every photo with the P.F. Chang’s pink warrior horse posted on Facebook, Twitter or Instagram that includes the #PaintPFChangsPink campaign hashtag, and $1 donated for every Spicy Tuna or California Roll sold in the month of October.  For additional  information on the event and fundraising campaign long on to:  www.pfchangs.com/PaintPFChangsPink .
P.F. Chang’s,  17455 Biscayne Blvd North Miami Beach, FL 33160 and 901 S Miami Ave #104 Miami, FL 33130

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What do sushi, selfies and pink horses have in common? Find out on Tuesday Sept. 30, from 4 to 5 p.m.  ( Wednesday, October 1 from 4:00 PM – 5:00 PM  in case of rain) at P.F. Chang’s in Miami as the restaurants joins the fight against breast cancer to raise funds for the National Breast Cancer Foundation (NBCF). 

 P.F. Chang’s locations in the continental U.S. will be hosting a celebratory “Paint P.F. Chang’s Pink” rally event, inviting employees, breast cancer survivors and the greater community to participate in kicking off the campaign by painting or decorating more than 250 of the restaurants’ iconic, 11-foot Warrior Horses pink for the month of October.

Complimentary pink sushi rolls will be provided to guests who attend! 

P.F. Chang’s will donate $1 for every photo with the P.F. Chang’s pink warrior horse posted on Facebook, Twitter or Instagram that includes the #PaintPFChangsPink campaign hashtag, and $1 donated for every Spicy Tuna or California Roll sold in the month of October.  For additional  information on the event and fundraising campaign long on to:  www.pfchangs.com/PaintPFChangsPink .

P.F. Chang’s,  17455 Biscayne Blvd North Miami Beach, FL 33160 and 901 S Miami Ave #104 Miami, FL 33130

Last Updated on Thursday, 25 September 2014 18:36
 
Burger & Bordeaux is back at db Bistro Moderne, Downtown Miami PDF Print E-mail
Written by Simone Zarmati Diament   
Tuesday, 16 September 2014 19:40

Back for the third year, db Bistro Moderne spotlights its famous db Burger –the Miami winner of Zagat’s “Best Burgers in the USA” – during Burger & Bordeaux throughout the month of October.   The three-course Burger & Bordeaux menu is available for dinner only for $39.

Credited with launching the gourmet burger movement, French chef Daniel Boulud’s ground sirloin db Burger is stuffed with red wine-braised short ribs (off the bone) and foie gras, and presented on a homemade toasted parmesan and poppy seed bun with a touch of fresh horseradish and oven roasted tomato confit and served with perfect Pommes Frites. While db Bistro Moderne presents over 150 affordable wines beginning at $25 per bottle, this year, chef Boulud suggests pairing the decadent burger with a glass of Les Cadrans de Lassègue, Saint-Emilion Grand Cru 2011 (valued at $72).  225 Biscayne Boulevard Way, Miami, FL 33131 | 305.421.8800www.dbbistro.com/Miami

 

 
MasterChef Season 6 Opens Casting Calls PDF Print E-mail
Written by Simone Zarmati Diament   
Thursday, 28 August 2014 01:18

 Come and meet the MasterChef Casting Team for your chance to be on the show on Saturday, October 4, from 10am to 6pm. at the  JW Marriott Marquis, 255 Biscayne Blvd. Way Miami, FL 33131.  Pre-register at  www.masterchefcasting.com to  secure your place in line.

You MUST bring one prepared dish to be served to our food judges. You will be given 3 minutes to plate your dish at the casting call location, but there will NOT be a kitchen to cook or warm your dish up so come prepared!

 

 

 
Back To School Free Kids’ Meals at Balans Dadeland PDF Print E-mail
Written by SFG   
Tuesday, 26 August 2014 23:15

Starting September 2, and every Tuesday from  5 p.m.  till closing time,  Balans Dadeland’s offers children a back to school complimentary kids meal with each adult entrée purchased. 

Chef David Welch has crafted a special parent-approved menu just for kids with health-conscious dishes like hummus, pita bread & grapes, spaghetti with turkey meatballs, and side dishes ranging from steamed broccoli to a Caesar salad.

Balans Dadeland,7501 N. Kendall Drive. Unit 2570, Kendall, FL 33156

 
Laszlo Bollok is now Executive Pastry Chef at the Ritz-Carlton Key Biscayne, Miami PDF Print E-mail
Written by Simone Zarmati Diament   
Monday, 04 August 2014 23:06

laszlo bollok with glucose sugar

The new Executive Pastry Chef of The Ritz-Carlton Key Biscayne, Miami, is the Hungarian-born Laszlo Bollok.

After winning the hearts and palates of New York’s dessert mavens as the Executive Pastry Chef for opera singer, Placido Domingo’s Spanish restaurant, Domingo’s; at the Louis XVI in Long Island, at Jean-Georges at The Mark Hotel –  formerly The Pierre,  and most recently at Le Cirque, Mr. Bollok is now eager to charm Miamians with the creative desserts based on classical fine pastry  techniques he whips up every day at The Ritz.

Mr. Bollok plays with textures, colors and flavors in desserts such as  a variation on the same theme: chocolate (70% dark chocolate mousse, 30% white chocolate caramel; ice cream of white and dark chocolate,  salty caramel white chocolate sheets and chocolate crumble); a raspberry lychee “tart” with lychee purée and fresh raspberries topped with homemade raspberry sorbet set on a thin sheet of raspberry gelée; a Sicilian pistachio mousse poised over a slice of pistachio cake and topped with crisps alongside cardamom ice cream and sorrel leaves, "for a touch of acidity," says Boolok; a smoky tiramisu – a wink to Cioppino’s Italian menu ,  among many other delights, all crafted in house with ingredients handpicked by the chef.

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raspberry lychee

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“Being in Florida, I’ve already started creating new desserts with mango, coconut and local fruit,” he said as he recalled his first steps in the world of pastry in his native Budapest.

Like most European culinary professional Laszlo Bollok started training early, at the age of fourteen. But his passion for the profession was born and his palate developed by watching his grandmother, a chef and teacher at a local culinary school in Budapest, Hungary, who taught the child how to perfect traditional Hungarian dishes such as goulash, paprikash and dobosh.

But his heart was set on pastry.  He enrolled in the pastry department of the  Karoly Gundel Culinary School in Budapest at a time Hungary was still under Communist regime. But even cultural repression could not rein in his sensitivity and creativity. After graduating and honing his skills at various hotels and pastry shops and after opening his own pastry shop in Budapest, he moved to New York City.

Bollok is now responsible for The Ritz-Carlton Key Biscayne, Miami’s entire dessert and pastry operations including banquets, in-room dining, Club Level and the resort’s four, globally-inspired restaurants, Cantina Beach, RUMBAR, Dune Oceanfront Burger Lounge and Cioppino.

The Ritz-Carlton Key Biscayne, Miami (305) 365-4500,  www.ritzcarlton.com

 

Last Updated on Monday, 04 August 2014 23:21
 
New Menu by chef Todd Erickson at HaVen Gastropub, Miami Beach PDF Print E-mail
Written by Simone Zarmati Diament   
Tuesday, 22 July 2014 00:00

chef todd erickson

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sushi 

  lobster sandwich

  

  

  

 

 

 

HaVen Gasropub has  redesigned both locale and menu. “We are continuously thinking of new ways to bring something special to our concept,” says Mike Boles, co-owner of HaVen Hospitality Concepts (HHC), which owns/operates HaVen with its late-night lounge and its spicy sister restaurant, Huahua’s Taqueria.  

The new design sports custom hydraulic matte tables that raise and extend with the flip of a lever, the better to sip  funky cocktails like the new haVen mule - Nolet’s Gin and Fever-Tree Ginger Beer with fresh lime ($15)and the tried and true feVer – Grey Goose poire, jalapeno, lychee and pear-Prosecco ($15).

 The new menu by Executive chef Todd Erickson makes a splash with a new X-TRA vegetarian section offering fabulous sushi, Cool Ranch Edamame ($6); Little Devils – chef’s weekly deviled eggs ($8); Black Garlic and Chive Drop Biscuits with pink peppered goat cheese butter ($7) and decadent Cauli-polonaise – roasted whole cauliflower topped with a fried egg, parsley, rye and black truffle butter ($11).

The seafood section lists Macadamia Lobster with sweet pickled chilies and smooth avocado butter ($36); Bangkok Tiger Shrimp – carrot, mint, basil, cilantro, nuac cham and peanut ($14).  Meat options showcase harissa-infused lamb Proper Sausage on brioche, topped with French feta and minted sweet pea ($15); Country Fried Quail with Peruvian potato, blackstrap molasses and mustard seed “caviar” ($17); and an array of “boutique” Burgers including Galbi – made with Korean BBQ Short rib, lotus pickle, scallion and Asian pear ($11)  ; Duck Duck Quail – duck burger, foie gras butter, quail egg and shallot-parsley salad ($14) and creative sushi and rolls.

Among the new Sweets: the Cobbler – local fruits with macadamia cookie crumble and vanilla ice cream ($9); Dirty Blondie – molten chocolate chip “cookie” with vanilla ice cream and liquid ganache ($9); and Panna Cotta – cuatro leches with vanilla cake and local fruits ($9),

HaVen is located on the corner of Lincoln and West at 1237 Lincoln Road in Miami Beach. Dinner is served nightly; 6 p.m. until 11 p.m.; 6 p.m. until midnight on Saturday and Sunday.  For reservations, please call (305) 987-8885 or email  This e-mail address is being protected from spambots. You need JavaScript enabled to view it www.havenlounge.com.  Ample street parking is available.

Last Updated on Wednesday, 13 August 2014 23:02
 
Yoga, Spa, and Garden-to-Table Dinner Series at The Palms Hotel & Spa, Miami Beach PDF Print E-mail
Written by Simone Zarmati Diament   
Thursday, 17 July 2014 20:15

Through August 27, every Wednesday evening from 6 to 8 PM, The Palms Hotel offers a yoga class on The Palms Hotel’s lush South Lawn, adjacent to the garden, followed by Chef Julie Franz’s fresh and flavorful farm-to-table dinner.  Aveda spa therapists will also be on-hand to provide guests complimentary chair massages.

Tickets cost $35 prepaid admission and $45 at the door (kids 6-15 years old, $20).  Valet parking is $15 prepaid and $20 at the door.   To pre-purchase tickets online  : http://www.brownpapertickets.com/event/753204 .

Essensia Restaurant at The Palms Hotel & Spa is located at 3025 Collins Avenue, Miami Beach, FL 33140. Click here for more event information 

 
Express lunch 45 minutes menu at La Mar by Gastón Acurio Mandarin Oriental, Miami PDF Print E-mail
Written by SFG   
Monday, 14 July 2014 16:13

2014-03-28 19.17.34Monday through Friday from 11am to 3:30pm La Mar by Gastón Acurio at Mandarin Oriental, Miami is offering an “Express Lunch” menu to get you in and out in less than 45 minutes.

The lunch trio followed by dessert costs $ 25/$32 with a paired glass of red or white wine.

On the menu, other than a vast selection of Causa dishes and anticuchos, there’s a host of freshly-made cebiches like “Cebiche Mixto”  with yellowtail snapper, octopus, shrimp and rocoto leche de tigre, or “Cebiche Chifa” with salmon, peanuts, ginger, wonton strips, cilantro, pickled vegetables and sesame leche de tigre.

Main dishes list “Arroz con Mariscos with aji panca fried rice, mussels, octopus, calamari, clams and criolla onion-garlic sauce or the “Grouper Chorrillana” with grouper, tamarind chorrillana sauce and yuca bacon mash.  Desserts include the purple corn “Chica Morada Sorbet.

La Mar by Gastón Acurio is located at Mandarin Oriental, Miami, 500 Brickell Key Drive. Lunch is served from 11am to 3:30pm; and dinner from 5:30pm to 11pm, seven days a week.   (305) 913 8358 or  This e-mail address is being protected from spambots. You need JavaScript enabled to view it . Valet parking is complimentary during lunch hours.

 

 
George's in the Grove is re-introducing $5 Wednesdays PDF Print E-mail
Written by SFG   
Friday, 04 July 2014 17:12

Beginning July 9, George's in the Grove is re-introducing $5 Wednesdays to the tunes of DJ Ethics.

Every Wednesday, from 7 p.m. until close, all cocktails are $5 and complimentary Champagne will be offered to ladies throughout the night.  New owners François and Lucia Delfosse have introduced   summer specials to the Parisian-style bistro menu.

George's in the Grove,3145 Commodore Plaza,Coconut Grove, FL 33133, 305.444.7878. www.georgesinthegrove.com

 
Starting July 8, db Bistro Moderne brings back BBQ series PDF Print E-mail
Written by Simone Zarmati Diament   
Friday, 04 July 2014 02:04

 
Starting Tuesday, July  8 and through through Friday, August 29,   db Bistro Moderne brings back its popular dbQ for the second year in a row and will be available daily in the Lounge and Terrace Monday through Friday from 5 – 8pm.

On Fridays guests will have the opportunity to mingle with Executive Chef Jason Pringle on the terrace as he mans the grill and shares his best grilling tips. The dbQ menu features bbq items with a db twist including Grilled Oysters spicy garlic butter; Shrimp Paella black rice and Baby Back Ribs spoon bread. The special ‘Barbeque Tour’ section will change bi-weekly will include a taste of regional BBQ from around the world. Southern Asia will kick off the BBQ Tour with Suon Nuong Vietnamese pork chop, lettuce wrap; Korean BBQ beef, daikon kimchi; Thai Sausage basil friend rice, quail egg. Happy hour prices will be available on all cocktails. Valet is $5 with validation.
db Bistro Moderne Miami, 255 Biscayne Boulevard Way, Miami, FL 33131, 305.421.8800

 
A 10-course degustation menu at Shikany, Wynwood PDF Print E-mail
Written by Simone Zarmati Diament   
Thursday, 03 July 2014 16:27
 

Starting Friday, July 11, at 7:30 p.m. SHIKANY will offer a 10-course degustation menu at the 24-seat communal table.  

Chef Michael Shikany will prepare seasonal off-the-menu dishes such as Charred Presebas with Kaffir Ginger Leek Confit, Pear Pâté de Fruit, Blueberry Sake Syrup, Rosé Beurre Blanc and Brown Butter Powder; Toro Tartare with Pickled Ramps, Strawberry Preserve Gelée, Sake Kaffir Gel, Yuzu Glass, Mimo Chive; and a Caramelized Foie Gras with Black Sesame Sponge, Cherry Tomato Gelée. Menu is vegetarian friendly, but not gluten-free.

There will be one seating, at 7:30PM every Friday, and guests will be required to provide a credit card deposit for reservations. The menu will be priced at $125 and $180 with wine or spirits pairings.

SHIKANY, 251 NW 25th St., Miami  RSVP 305-573-0690. www.shikany.com

 

 
Summer Menu and Miami Spice Preview at Essensia Restaurant & Lounge, Miami Beach PDF Print E-mail
Written by Simone Zarmati Diament   
Thursday, 19 June 2014 21:17

 

Chef Julie Frans and her team at Essensia have launched a new summer menus focusing on a variety of locally sourced produce, sustainably raised and/or caught meats and seafood, and produce grown and picked straight from the Chef’s edible garden.  A pre-Miami  Spice 3-course prix fixe $49 will be on promotion throughout  July.

New on the menu:   Gulf-Caught Corvina, crusted in macadamia nuts and served with coconut saffron sauce and local mango compote,  Grilled Natural Flat Iron with garden herb chimichurri; locally crafted  Lamb Sausage Sliders with cherry chutney and Greek cucumber - yogurt sauce, and Gnocchi with Proper Romagna Sausage.  For dessert there’s  Coconut Lime Semifreddo with  kaffir lime leaf and lemongrass with ginger and coconut  topped with local mango and candied macadamia nuts.

The favorites such as the Signature Kale Caesar and the  Signature Snapper with Aztec quinoa and grilled peppers;  Grilled Key West Shrimp paired with mango and aji amarillo sauce and a host of  vegetarian, vegan, gluten free, and dairy free dishes remain on the menu.  Pre-spice 3-course prix fixe $49 promotion in the month of July

Essensia inside The Palms Hotel & Spa, is open 7 days a week for breakfast, lunch, dinner and Sunday brunch. For restaurant reservations  call 305.908.5458 or visit www.essensiarestaurant.com.

 
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