PDF Print E-mail
Wednesday, 23 April 2014 13:39

What's New

  • Uvaggio  Wine Bar, opens in Coral Gables...
  • La Mar by GastĂłn Acurio opens on the waterfront at Mandarin Oriental, Miami...
  • Chef Giorgio Rapicavoli  opens Taperia Raca on Biscayne Corridor...
  • 1826 Restaurant & Lounge opens with splash in Miami Beach...
  • Prime Fish opens in South Beach (where Nemo was)...

After a multi-million dollar renovation the InterContinental Miami is re-opening its lobby level restaurant in late-October as Toro Toro with Chef Richard Sandoval at the helm, a concept modeled after Sandoval’s Dubai Toro Toro, which was named “Best Latin” and “Best New Restaurant” by Time Out shortly after opening in mid-2012.     

Toro Toro is Chef Sandoval’s Pan-Latin interpretation of a contemporary steakhouse with chef de cuisine Rodolfo Cuadros  and food and beverage professional Michael J. Savitt as GM.  The menu (average price per person will be $25 for lunch, $65 for dinner ) is varied. In addition to a buffet and a selection of meats carved tableside rodizio-style, there is an array of small plates, cold and hot, such as snapper sashimi or Hamachi sashimi tiradito ; and a Peruvian-style ceviche de mariscos as  well as arepas filled with shredded short rib, guacamole and crema fresca (Latin-style sour cream) and a wild mushroom coca flatbread topped with arugula, goat cheese, caramelized shallots and truffle oil.

The menu expands to signature entrees such as an achiote BBQ salmon as well as arroz con mariscos– saffron rice, chorizo, calamari, shrimp, scallops and mussels; burgers like pork belly burger garnished with slices of ripe avocado and chipotle mayo and turkey burger with a chipotle BBQ sauce, habanero coleslaw, sliced avocado and smoked gouda cheese; and sandwiches on freshly-baked bread including a vegetarian-friendly, roasted vegetable ciabatta sandwich with grilled vegetables, chimichurri, queso fresco and arugula.

The dessert  menu lists Obleas Toro Toro, pastry wafers layered with house-made cajeta (caramelized sheep’s milk); raspberry mint suspiro comprised of raspberry mint sorbet with baked meringue and an almond butter cracker; flourless hazelnut chocolate cake served with buttermilk ice cream and apricot compote and crispy churros, among others.   The restaurant’s beverage menu includes sexy,  hand-crafted, Latin-inspired cocktails, made with ultra-premium spirits and a well-curated collection of fine wines from around the world, available by the glass or bottle. 

A James Beard Award nominee, Sandoval  is no stranger to South Florida’s culinary scene; earlier this year he opened a successful fast-casual dining concept in Brickell: Kokoriko Natural Rotisserie.  Beyond the Toro Toro and Kokoriko concepts, Sandoval is the chef/restaurateur behind over 34 successful restaurants worldwide, including New York and DC. Toro Toro Miami is the fourth collaboration between Chef Sandoval and Strategic Hotels & Resorts, Inc., the owner of the InterContinental Miami and 17 other upscale and luxury hotels and resorts in North America and Europe  

Toro Toro’s, ¡OlĂ©!   adjacent to the restaurant serves an impressive breakfast menu overseen by hotel executive chef Alexander Feher¡OlĂ©! will also be available for private parties.   

Slated to open late-October 2012, Toro Toro Miami is located on the lobby level of the InterContinental Miami, 100 Chopin Plaza in downtown Miami (adjacent to Bayfront Park).  Open seven days a week, the restaurant will offer lunch service from noon to 3 p.m., dinner – along with a not-to-be-missed Happy Hour – starting at 4 p.m. The restaurant will remain open Sunday – Wednesday until midnight and Thursday – Saturday until 1 a.m. The bar will be open every night until 2 a.m.  ÂˇOlĂ©!, will serve breakfast from 6:30 a.m. to11:30 a.m.  Sunday Brunch to be announced at a later date. Valet and street parking will be available.      (305) 372-4710; Catering for Toro Toro (305) 372-4713; www.torotoromiami.com. www.icmiamihotel.com. 

The Buzz

  • Daily Melt Celebrates National Grilled Cheese Month through end of April...
  • PB Fish, a Weekday Pop-Up at Pubbelly Group PB Steak, Miami Beach...
  • RCC Associates builds daring  â€śBird Nest” for China Grill Brickell...
  • Sushi & Sake 101 classes at SushiSamba, Coral Gables...
  • Happy Hour Cocktails and music at Lippi, Brickell...
  • Dolce Italian launches Sunday family-style Supper, South Beach...
Read More ...

Food & Wine News

  • "Best Ball in Town" meatball competition, April 26, Bpca Raton...
  • KIDS: Register to the Healthy lunchtime challenge to win a VIP trip to DC for a Kids' "State Dinner"...
  • Ethiopian Cuisine at Whole Foods Market Hot Bars in Florida through April 27...
Read More ...



-- May 21-24, CrĂ©mant, Cru & DĂ©jĂ  Vu -  the New Orleans Wine & Food Experience ...
-- Register to  be the first one to taste the new menu from Two Michelin starred Mugaritz, San Sebastian, Spain                      
 -- Carole Kotkin, at Ocean Reef's cooking School, Key Largo, where Chefs Eat, Play, and Cook...
-- Peru: A land of wonders, Part I - II and III   
-- Chef Heston Blumenthal to launch restaurant at Terminal 2,  Heathrow Airport, London...

mendoza gauchos
  -- Harvest Fest, Mendoza, Argentina  
-- Bellavista, Santiago Chile, artistic, bohemian...
--  Brussels, Belgium : cool, fun and modern...
--  Mahane Yehuda Market in Jerusalem, Israel


 Read More ...


 ana cordoniu
Easy-to-drink sparkling for spring: Anna de CordonĂ­u Cava Brut, NV and Brut RosĂ©, NV ...
 Two delicious Kosher Wines for Passover and all-year-round..
Gradis'Ciutta, by Robert Princic;  delicious wines from Collio, Italy 
Brancott Estate launches Flight Song,  Low Cal Sauvignon Blanc and Pinot Grigio, from Marlborough New Zealand
Spin the  Bottle wines, kitschy label but good pour at $12...
2012 Doña Paula Estate Black Edition Red Wine, Lujan de Cuyo, Argentina. Well-structured, elegant Bordeaux blend belies its price...
                                         Read More ...

Best Buys

ERGO CHEF CRIMSON G10 6" Santoku Knife
makes chopping, slicing, dicing a pleasure


Videos & Interviews



food and wine talk 
Chef John Moeller:Dining at the White House—From the President’s Table to Yours
Chef Jeff Michaud:  Eating Italy, a Chef’s Culinary Adventure
Chef Adam Perry Lang: Serious Barbecue
Mollie Katzen: The Heart of the Plate: Vegetarian Recipes for a New Generation

Off the Menu

Who made that whisk?
hint: not Julia Child

Cellar 1



A culinary, cultural and lifestyle radio program featuring interviews with famous – and not so famous but great - writers, cookbook authors and wine makers; farmers and food artisans in far awary food and wine travel destinations; chefs,  their techniques and recipes; new products and produce; restaurant reviews; hot issues,  trends and much more...

diego oka Peruvian food with Diego Oka, Executive Chef at La Mar by GastĂłn Acurio at The Mandarin Oriental Miami
Chef Jeffrey Weiss, author of CharcuterĂ­a: the soul of Spain, runs Jeninni Kitchen + Wine Bar, in Pacific Grove, Monterrey, CA
Darina Allen runs the world-renowned cookery school at Ballymaloe in County Cork, Ireland, and is author of 30 Years at Ballymaloe
hungry for france Alexander  Lobrano, author of Hungry for France, Adventures for the Cook & Food Lover
whiskey women  
Saturday, 19 April 2014 23:03
whiskey womenThe Untold Story of How Women Saved Bourbon, Scotch & Irish Whiskey ($19.53)
By Fred Minnick
In Whiskey Women-- The Untold Story of How Women Saved Bourbon, Scotch & Irish Whiskey--the first book written on the female contributions to whiskey, Wall Street Journal-bestselling author Fred Minnick tells the tales of women who have created this industry, from Mesopotamia's first beer brewers and distillers to America's rough-and-tough bootleggers during Prohibition.
Women have long distilled, marketed, and owned spirits companies. These strong women built many iconic brands, including Bushmills, Laphroaig, and Maker's Mark. Until now their stories have remained untold.
Fred Minnick is a judge on the San Francisco World Spirits Competition and regularly contributes to Bourbon Review, Caviar Affair, Tasting Panel, Whisky Advocate, Whisky Magazine and many others.
Click here to listen to an interview with Fred Minnick on FOOD & WINE TALK WSFG


Whiskey WomenThe Untold Story of How Women Saved Bourbon, Scotch & Irish Whiskey By Fred Minnick


alain raynaud


Mr. Alain Raynaud, founder and president of The Grand Cercle des Vins de Bordeaux talks about "en primeur" (futures) and the 2013 Bordeaux vintage

    David Joachim, chef and author of Cooking Light:  Global Kitchen, the World's Most Delicious Food Made Easy
Home   Advertise   Subscribe   Privacy Policy   About Us   Contact Us   Copyrights

©The South Florida Gourmet
5410 Alhambra Circle, Coral Gables, FL 33146
Tel: 305-975-1425 

RocketTheme Joomla Templates