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 photo credits: Simone Z Diament, South Florida gourmet  

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Palme d'Or at The Biltmore Hotel is open for dinner only Tuesday through Saturday 6–10:30PM. Closed on Sunday and Labor Day. The 90th Anniversary dinner is available through the end of October and It is participating in Miami Spice through September 30.

 

At 90, The Biltmore Miami has not slowed down and the hotel’s flagship French restaurant, Palme d’Or, has settled into the classic mode with its glittering chandeliers, the comfy chairs beneath portraits of stars that have made it in the Cannes Film Festival (hence its name), the large French windows overlooking the life size statues of the muses gracing one of the largest and most beautiful pools in the world, and the overall sense of harmony that envelops you as soon as you pass through the door.

To celebrate the hotel’s 90th anniversary, as well as the much liked Miami Spice program ($39 for a three-course dinner), Palme d’Or’s chef Gregory Pugin, fittingly a native of the French Riviera, has created a set of vital menus hinged on French haute cuisine with a wink to tropical Miami, such as the sumptuous anniversary 9-course menu, for $90 (wine pairing and additional $65).

We started the festive dinner with Barons de Rothschild Champagne Brut and a first course of “Le Crabe Royal D’Alaska”, King Crab, Carrots, English Peas, Cipollini Onions, Grissini; followed by a second course” L’Oursin et Langoustine a sea urchin custard nestled alongside poached langoustine, a bed of Golden Osetra caviar and a refreshing Granny Smith apple gelée, topped with a gold leaf, paired with a crisp Pouilly-Fumé from Domaine Saget in the Loire Valley.

The third course, Le Saint Jacques, velvety scallops sautéed to perfection was a salute to America’s bounty with a heavenly sweet corn emulsion paired with a dry Chablis premier cru of Domaine du Colombier.  Other diners opted for Le Poulpe et L’Escargots de Bourgogne, Spanish grilled octopus, with garlicky Burgundy Snails, Wild Mushroom and a Spring Onions Emulsion.

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Then came a silky homemade giant ravioli of Queue de Boeuf or Oxtail Kobe with foie gras and black truffle in a 25-year old balsamic sauce paired with the unique Burgundian wine: Les Ursulines Nuits St. George – or Foie Gras Poëlé, Seared Foie Gras, Strawberries, Madeleine, Duck Jus, Elderberry Emulsion.

For some it wasLe Cabillaud D’Alaska; Alaskan Black Cod Poached in Coconut Milk, Sweet Potato Degustation, Curry Sauce, or roasted duck with fennel, peaches in a lavender glaze, paired with a Château Haut Nouche, Pessac Léognan from Bordeaux. Others opted for La Caille,  quail with tri-colored cauliflower, dates, quail egg and quail jus.

The last courses were sweet, Le Citron, Citron Cream, Lemoncello, Meringue, Lime Tequila Sorbet; La Dégustation de Chocolats Valrhona,  Caramelia and Dulcey Valrhona Chocolate Tasting and Mignardises, a  petits fours cart; paired with a prized Banyuls, a Gerard Bertrand from Languedoc Roussillon.

 

To view menus, log on to:  http://www.biltmorehotel.com/dining/palme_dor.php

 

 

 

 

 

amatriciana2Amatriciana, with “ama” emphasizing love, is an initiative that sprouted earlier today in Italy’s most renowned kitchens to support the victims of the Amatrice earthquake in Italy. Chefs all over Italy will serve the signature pasta dish and donate 2 Euros per dish ordered.

In Miami, Graspa Group's restaurants are pledging to support those in need by serving an All’Amatriciana special and donate $2 for every order. Supporters can also donate online here.

Amatrice is the home of the famous Amatriciana sauce, one of Italy’s most popular pasta sauces around the world - recognized by the Italian Government as a traditional heritage - made with guanciale (cured pork cheek), tomato, onions and pecorino cheese. On the eve of Wednesday August 24th, 2016, the Amatriciani residents were preparing for the town’s 50th Festival of the Spaghetti all’Amatriciana that coming weekend.

In Miami, the participating Graspa Group restaurants:  Salumeria 104 (Chef Angelo Masarin) and TiramesU (Chef Fabrizio Pintus) will bring back to their menu the traditional Bucatini all’Amatriciana with the region’s signature sauce. Spris Midtown, Downtown and Lincoln Road will add to their menus the Pizza Amatriciana with the same ingredients. Segafredo L’Originale and Bayside will make the Bloody Marys their Amatriciana special.

 
Graspa Group’s principal Graziano Sbroggio’s goal is to raise as much money as possible and send it to the Italian Red CrossCroce Rossa Italiana.  

Donate here or order all’Amatriana special at any of the participating restaurants.

 

In celebration of National Dog Day, 1 Hotel & Homes South Beach is offering a special treat for your four-legged family member from August 26 to September 30!

Fido and Zsa Zsa can receive a complimentary, five-star course on the garden terrace when his or her humans dine in for brunch, lunch or dinner at Beachcraft, a restaurant by five-time James Beard award winner Tom Colicchio.   

Under 10 lbs. dogs will receive homemade dog treats with a chicken liver/bacon base and a ketchup glaze, and heftier hounds can chow down on raw cuts of beef, carrots, celery and blueberries – all whipped up with farm-to-table ingredients by Executive Chef Stephen Ullrich. Bowls of water will be made available for all four-legged diners.

Beachcraft by Tom Colicchio, 1 Hotel South Beach, 2395 Collins Ave, Miami Beach, FL 33139. (305) 604-6700. www.craftrestaurantsinc.com

B Bar Tapas & Grill, an internationally-inspired tapas style restaurant offers Saturday and Sunday  brunch from 11:00 a.m. to 4:00 p.m . with a chic twist topped off with bottomless Mimosas, house made Sangria and Bloody Marys,  interactive entertainment, old-school board games and energetic atmosphere. Brunch Menu: https://goo.gl/aU0bzJ

B Bar Tapas & Grill is open for dinner only Sunday – Wednesday from 5 to 11:30 p.m. and Thursday – Saturday from 5 p.m. to 3 a.m. 2995 NE 163th St., North Miami Beach, 786-657-2275  www.bbartapas.com     

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