What´s new
Jarod Higgins new Chef de Cuisine at new Red, the Steakhouse, Boca Raton PDF Print E-mail
Written by Simone Zarmati Diament   
Tuesday, 06 March 2012 22:47

jarod higgins Chef Peter Vauthy of Red, the Steakhouse Miami Beach announced the appointment of Jarod Higgins as the chef de cuisine of the soon-to-open Red, the Steakhouse Boca Raton.

Higgins will direct all food and beverage operations for the award-winning steakhouse. With the original, Red, the Steakhouse in Cleveland and its sister restaurant already a mainstay in South Beach, the Boca Raton location will be the third Red restaurant in Red Restaurant Group’s portfolio set to open next month.

A New England native, Higgins, who was classically trained at Johnson & Wales University in Providence, Rhode Island, most recently served as executive chef of Flare Brick Oven Bistro in Coventry, Rhode Island. He was executive chef at The Chop House at The Four Points Sheraton in Asheville, NC where he previously served as the food & beverage director and began his culinary hospitality career at Water’s Edge Resort & Spa in Westbrook, Connecticut.

Red, the Steakhouse Boca Raton is located at 1901 North Military Road Boca Raton, FL. For more information or reservations call 561.353.9139 or visit www.redthesteakhouse.com.

Last Updated on Tuesday, 06 March 2012 22:50
Alex Rosado appointed Executive Chef of The Dining Room at Little Palm Island Resort & Spa PDF Print E-mail
Written by Simone Zarmati Diament   
Tuesday, 06 March 2012 15:52

Chef Alex Rosado, the former Chef de Cuisine at The Dining Room at Little Palm Island Resort & Spa, now heads the property's signature restaurant, as well as oversees menu development and chef management. “My commitment to using fresh, local ingredients and incorporating vibrant flavors into both classic and innovative techniques will ensure that The Dining Room’s dishes remain sophisticated but approachable,” said Chef Rosado who has been working alongside Corporate Chef, Luis Pous to develop the restaurant’s accolade-winning French and Pan-Latin fare.

Prior to joining Noble House Hotels & Resorts, Ltd., in 2009, the Puerto Rican born Chef Rosado, a graduate of the Culinary School at The Art Institute of Atlanta,  honed his skills in award-winning kitchens, including Rathbun’s Atlanta; The Caribbean Grill at The Ritz-Carlton in San Juan, Puerto Rico; and Fontana at the Biltmore Hotel in Coral Gables.

Accessible only by boat or seaplane, Little Palm Island Resort & Spa, in the lower Florida Keys, is located on a lush, 5.5 acre private island.   Little Palm Island is located at 28500 Overseas Highway, Little Torch Key, Fla. 33042.  1-800-343-8567 or   www.littlepalmisland.com.

Ni.Do. Caffé new Italian Eatery on Biscayne corridor PDF Print E-mail
Written by Simone Zarmati Diament   
Sunday, 04 March 2012 21:42


Ni.Do  Caffé, a cozy new Italian eatery with a granite bar,  whitewashed wooden tables and a small market has recently opened on Biscayne. On the menu paccheri pasta, sausage and provola cheese,  creamy mozzarella di buffalo, carpaccios and tartares followed by regional dishes.

Ni.Do. Caffé,7295 Biscayne Blvd., Miami, 305-960-7022. www.nidocaffe.com

Soho Beach House opens Ocho Taqueria and Tequila bar on 8th floor rooftop, Miami Beach PDF Print E-mail
Written by Simone Zarmati Diament   
Thursday, 23 February 2012 19:44

Ocho, Soho Beach House’s new Taqueria and Tequila bar  on their 8th floor rooftop brings a deliciously spiced menu by Mexican Chef Mario Manzanero, including fresh ceviche, queso fundito, crispy chorizo, carnitas con salsa verde, and the best guacamole outside of Tijuana with an occasional Mariachi band and surprise festivities every week.. Inspired by Mexican street-food taco trucks and evoking the vibe of an authentic cantina, Ocho also offers a variety of Mezcal and over forty types of Tequila as well as eight types of Margaritas, from the Smokey Pedro with house-made curaçao to the Watermelon & Cucumber, all priced at $8.

Ocho, Soho Beach House’s new Taqueria and Tequila bar is open Mon-Friday 6pm – midnight, Saturdays from 11:30 a.m to 1 a.m. and Sun 11:30-11pm
Last Updated on Thursday, 08 March 2012 23:20
PM Fish & Steak House and Sacha’s Café open on Brickell, Downtown Miami PDF Print E-mail
Written by Simone Zarmati Diament   
Thursday, 16 February 2012 12:21


The 1450 Brickell/One Broadway office, retail and residential complex is now home to two new locations.  Sacha’s Café is owner Hans Viertl’s fourth location in Miami— the others are in Coral Gables and Blue Lagoon district. The former Club Med executive chef brings to his cafes freshly made salads, sandwiches and light bites for breakfast and lunch in a sophisticated ambiance that, with the addition of WiFi, is home to both major corporations and a growing residential population.

Argentine/Mexican-owned PM Fish & Steak House is a trendy, upscale steak and seafood restaurant with indoor and patio seating. The Brickell launch marks the restaurant’s United States debut following successful locations overseas

Both join fellow 1450 Brickell/One Broadway restaurants Brickell Irish Pub and Pieduck’s Pizza, as well as the soon-to-be-opened Brickell Deli, Dominique’s Bistro, and Tickl, a new concept by the team behind Miami Beach’s AltaMare.

For more information about 1450 Brickell & One Broadway, please visit www.1450Brickell.com or www.onebroadway.com. For office/retail leasing information, please contact Tere Blanca or Danet Linares of Blanca Commercial Real Estate at (305) 577-8850.

The Dome Caviar Bar opens in Coral Gables PDF Print E-mail
Written by Simone Zarmati Diament   
Wednesday, 08 February 2012 06:10

In addition to opening the only Latin American fusion and caviar bar in the heart of Coral Gables, Cuban-Russian owner Rachel Dominguez has turned The Dome Caviar Bar into a Silver LEED Certified Eco-friendly restaurant and retail store selling from Russian Ossetra, and Royal Siberian Caviar to  White sturgeon, Hackleback, and Paddle Fish.

Executive Chef Marsha Orosco brings a vast culinary experience to The Dome: she became the first female executive chef for both Hollywood's Council Oak Steakhouse and Ft. Lauderdale's Morton's The Steakhouse. In addition to holding managerial positions at Season's 52, Norman's, and Mundo under Norman Van Aken.

The Dome Caviar Bar is open for lunch Tuesday through Friday 11:30 a.m. to 2 p.m., and dinner Tuesday through Sunday 5 to 10 p.m., Bar is open until 2 a.m. Thursday through Saturday. Closed on Monday. 271 Miracle Mile • Coral Gables, FL • 33134 305-648-4999. http://thedomebar.com

Last Updated on Wednesday, 08 February 2012 06:11
Serendipity 3 opens restaurant on Lincoln Road, Miami Beach PDF Print E-mail
Written by Simone Zarmati Diament   
Wednesday, 08 February 2012 05:43

New York City import, Serendipity 3 — the first Serendipity started out in a basement in Manhattan’s upper east side in the 1950’s — has opened a full-scale restaurant with a menu of more than 50 dishes prepared by Executive Chef Chad Ellis and a bar.

At Serendipity, which means “the art of finding the pleasantly unexpected by chance or sagacity,” you’ll find starters like Wagyu Kobe Beef Sliders, Chicken Satay, Lettuce Wraps and Tropical Tuna Tacos. Entrees run the gamut from gourmet hand-tossed pizzas and towering burgers to Florida Black Grouper with a panzanella salad, “Drop Your Skirt Steak Frites,” and Fried Chicken & Waffles.  There are many “Sobe Fit”   dishes, perfect for the bikini conscious South Beach diner, or those who are saving the calories for the larger than life desserts such as the out of this world “Frozzzen Hot Chocolate.”

Stepping up where NYC stopped is the 20-foot bar, stocked with a full selection of liquor and numerous choices for signature cocktails, wine and Champagne. The ambiance is relaxed yet sophisticated  with an Alice in Wonderland charm, stained glass windows and Tiffany-esque chandeliers.

Serendipity 3,  1102 Lincoln Road, Miami Beach, 305-403-2210.

Last Updated on Friday, 24 February 2012 16:32
La Scaletta Ristorante & Pizzeria opens in North Palm Beach PDF Print E-mail
Written by Simone Zarmati Diament   
Wednesday, 08 February 2012 02:19

Chef Giordano “Giordy” Tonelli and his  wife, Simona,  have opened La Scaletta Ristorante -- which means “little steps” in Italian --  & Pizzeria,  in North Palm Beach, Florida.  The Tonellis who previously owned three restaurants in Milan, Italy --  Mr. Marlin, Senor Marlin, and Mr. Marlin Lounge and Bar --  as well as a restaurant on the island of Formentera, Spain, for over twenty years, have designed a chic yet comfortable ambiance with a large dining room featuring a Baby Grand Piano in the back of the restaurant, a chef’s bar facing the open kitchen, a cocktail bar; and a covered patio.

Chef Giordy’s menu is traditionally Italian starting with a wide variety of pizzas starting at $7.95, pasta dishes starting at $9.95, and most entrees under $20.00.   The menu lists appetizers like Carpaccio di Polipo (octopus appetizer) with lemon vinaigrette; Black Squid Ink Gnocchetti with Smoked Salmon in a light pink cream vodka sauce; and Branzino al Forno,  baked sea bass served with potatoes, asparagus, and cherry tomatoes.   Traditional favorites include Veal and Chicken Marsala and Milanese; Lasagna Bolognese (house-made lasagna with savory meat sauce) or Lasagna Pesto (house-made lasagna with fresh basil, Pecorino cheese, and pignoli nuts); seafood paella; and linguini with lobster.

There’s also Trancio di Salmone al Birra con Pomodori e Timo, fresh salmon with cherry tomatoes, thyme, and sautéed vegetables, which is enhanced with Italian beer; Robespierre di Manzo con Rucola e Grana, or sliced grilled beef with rosemary, ground pepper, arugula salad, and freshly shaved Parmesan cheese; Tagliolini Mr. Marlin and Trenette alla Ligure, a house-made pasta with pesto, potatoes and green beans.

La Scaletta Ristorante & Pizzeria is open for lunch from 11:00 a.m. to 2:30 p.m. daily, with a Lunch Special at $8.95.  Dinner Sunday through Thursday from 5:00 p.m. – 11:00 p.m., and Friday and Saturday from 5:00 p.m. -  midnight, along with live entertainment.  Happy Hour; Sunset Menu daily from 4:00 p.m. – 6:00 p.m.,  at $16.95

La Scaletta Ristorante & Pizzeria, Crystal Tree Plaza, at 1201 US Highway One (south of PGA Boulevard) in North Palm Beach, Florida.  , (561) 630-8500 , www.lascalettagardens.com.

Carlos Torres appointed Executive Chef at 660 at The Angler’s, South Beach PDF Print E-mail
Written by Simone Zarmati Diament   
Wednesday, 08 February 2012 01:36


Following the departure of chef Giorgio Rapicavoli, 660 at The Angler’s, appointed Executive Chef Carlos Torres to helm the kitchen.  Born and raised in Bogota, Colombia, Carlos Torres had opened a concept restaurant in Bogota with his brother before moving to New York City. There he worked at Lucy Latin Kitchen and Pipa. As a protégé of Douglas Rodriguez. Torres worked at OLA where he eventually was named Executive Chef, he opened De Rodriguez Cuba at The Astor along with De Rodriguez Ocean at the Hilton Bentley Hotel where he also served as Executive Chef.

His menu at 660 focuses on fresh seafood and Latin flavors with dishes like Scallop Ceviche marinated in Yuzu with red onion, avocado, cilantro, crispy garlic and oregano oil and Octopus Escabeche confit octopus, roasted red peppers, onions, lemon aioli, caper berries, olives and smoked paprika.

660 at The Angler’s is located at The Angler’s Boutique Resort, 660 Washington Avenue in Miami Beach. 305.534.9600 www.theanglersresort.com

"Chopped" winner, Chef Giorgio Rapicavoli, relocates to Eating House, Coral Gables PDF Print E-mail
Written by Simone Zarmati Diament   
Wednesday, 08 February 2012 01:18

chef giorgio rapacavoliChef Giorgio Rapicavoli’s successful appearance on Chopped — against winner Adrienne Grenier of 1500 Degrees in Miami— ended up in his leaving his three-plus-year gig at 660 at the Angler's. "I've seen the restaurant grow, and I've grown with it, but it's time we go our separate ways," he said as he prepared to open a pop-up restaurant called Eating House, on Ponce de Leon Boulevard in Coral Gables with his good friend Alex Cassanova.

They plan to keep the eatery open for six months, and depending on their progress, they'll re-address their stay in August. Eating House's concept is essentially everything the young chef has been restricted from doing under the corporate umbrella. "I'm excited to not have to serve caesar salad anymore," he says.” It’ll be…twelve to 15 dishes, three to five desserts on any given day... no style, theme or genre...”. Close friend Eddie Fuentes, of the Fontainebleau, will spearhead the aperitif and cocktail program while Casanova handles the front of the house and Rapicavoli whips out the goods from the kitchen.

Eating House serves dinner within Cafe Ponce (which serves breakfast and lunch) from 6pm-1am Tuesdays through Sundays.   804 Ponce de Leon Blvd, Coral Gables

Last Updated on Wednesday, 08 February 2012 01:24
Bianca Italian Eatery opens at The Delano, Miami Beach PDF Print E-mail
Written by Simone Zarmati Diament   
Friday, 20 January 2012 00:26

Blue Door has faded into Bianca (white in Italian). The Light Group, who currently own and operate 15 restaurant and nightlife venues in Las Vegas, make their debut in the Miami market on January 27th, 2012 with five new restaurants, bars and lounges, including the Delano’s new signature restaurant, BIANCA. The space was totally redecorated by interior design by Sam Robin, Inc. with traditional Italian furniture with a contemporary twist, antique pillars imported from Southeast Asia and wood blinds covered by gold linen drapes to allow an open and airy feel

The Italian‐inspired restaurant with Chef Brian Massie — BIANCA’s Corporate Executive Chef —serves modern Italian fare. Massie, a native New Yorker, has trained with famed Chef Lidia Bastianich and restaurateur Charlie Palmer, in addition to participating in an apprenticeship with Gualtiero Marchesi, a pioneer in Italian cuisine at his Bella Vista Vineyards in Erbusco.

BIANCA ‘s inventive Italian menu is based on local, organic ingredients and is a participant in

the Slow Food movement, with signature dishes, such as simply‐grilled Langoustines and handmade pasta along with seasonal truffles, shaved tableside. Entrées include branzino, snapper and an all‐natural NY Sirloin.

In the lobby, Umi Sushi & Sake Bar, is a communal dining experience with sushi classics by Chef Brian Massie. Delano’s Rose Bar is being re‐introduced after a brief cosmetic face‐lift. Delano’s water salon is now the Delano Beach Club, and the new subterranean lounge, aptly named FDR, after the hotel's presidential namesake, is geared to high‐energy nights in South Beach.

BIANCA is open for dinner from 7pm to 11:30pm daily, breakfast from 7am to 11:30am and

lunch from 11:30am to 4pm. Bianca brunch is served Saturday and Sunday from 11am to 4pm.

For reservations, call 305.674.5752 or visit www.delano‐hotel.com.

Last Updated on Friday, 20 January 2012 00:55
J&G Grill at The St. Regis Bal Harbour Resort marks Chef Jean-Georges Vongerichten Florida debut PDF Print E-mail
Written by Simone Zarmati Diament   
Thursday, 19 January 2012 00:00


J&G Grill has opened at The St. Regis Bal Harbour Resort. This is acclaimed chef Jean-Georges Vongerichten debut restaurant in Florida bringing an exquisite and innovative concept of Asian and French cuisine blends to Miami in a unique atmosphere and a setting above the hotel pool with views of the ocean. There is a bar and lounge with grey oak herringbone floors and wall paneling. The main dining room is a dramatic double height space and flows into the outdoor dining patio amidst a beautifully landscaped backyard.

J&G Grill offers an extensive wine selection offered by sommelier Sebastien Verrier (formerly of Palme d’Or), specialty cocktails and house-made sodas. The GM is Marco Selva who said "We are proud to bring international star Chef Jean-Georges’ inventive cuisine at J&G Grill to The St. Regis Bal Harbour Resort. It will bring a new benchmark of distinction to Bal Harbour as a world-class dining destination."

J&G Grill, 9703 Collins Ave.,Bal Harbour,  305-993-3333

Last Updated on Friday, 20 January 2012 00:54
Blue Collar restaurant opens on Biscayne Blvd., Miami Upper East Side PDF Print E-mail
Written by Simone Zarmati Diament   
Thursday, 12 January 2012 17:49

Blue Collar Restaurant, an unpretentious, laid-back indoor/outdoor eatery with 20 inside and 18 outside designed by interior designer Amanda Rice, has opened  on Biscayne in Miami’s Upper East Side.

Chef Daniel Serfer’s contemporary comfort cuisine with upgraded versions of traditional dishes is meant to appeal to both carnivores to vegetarians  at approachable prices. The menu lists  dishes like  Pork and Beans Smokey Bacon, Berkshire Sausage, White Beans, Fried Egg, Toast; Shrimp and Grits Trugole Cheese, Neuske Bacon, New Orleans Style BBQ Sauce; and the Crispy Skin Snapper Rock Shrimp, Vegetable Fried Rice, Red Curry. Blue Collar also offers a daily selection of homemade pastas and a rotation of over 20 vegetables from the ‘VEG Chalkboard.’  An ample selection of moderately priced wines and beers ($3 - $5)  includes wines by the glass from $5-9.

Blue Collar Restaurant is open for lunch and dinner Sunday-Thursday from 11:30am-10:00pm and Friday-Saturday from 11:30am-11:00pm.   6370 Biscayne Blvd, Miami, FL 33138.   305.756.0366 or visit www.bluecollarmiami.com

Frank & Dino’s, a Dennis Max Italian eatery, opens in Deerfield Beach PDF Print E-mail
Written by Simone Zarmati Diament   
Thursday, 12 January 2012 17:15

Frank & Dino’s is the newest Dennis Max and Max Group concept  (the others are Max’s Grille at Boca Raton’s Mizner Park; Max’s Harvest in Delray Beach’s Pineapple Grove District) to open in a 4,000 square feet location in Deerfield Beach. The 155 seat restaurant, offers “back to basic” southern Italian cuisine in a Rat Pack era atmosphere, as well as an outdoor patio, a lounge and a 20-seat private dining room  with live music Thursday through Saturday nights.  The Max Group already

Managing partner Carlo Vaccarezza, is a savvy restaurateur with a number of well-known establishments in New York City, including Rusty’s and DaNoi, under his belt,  before relocating to South Florida.  A native of Genoa, Italy, Vaccarezza also owned Campagnola’s, later Cavallino, on Federal Highway in Boca Raton.  The executive chef Tonino Orsino, from Naples, Italy has served as the executive chef at Primavera in New York City,  Campagnola’s and Cavallino in Boca Raton, and Fort Lauderdale’s Casa D’Angelo and La Veranda.

The menu will include traditional favorites such as Snapper Pescatore, Ravioli Della Nonna, Damiano Meatballs, Rigatoni with Meatballs, Sausages and Braciole,   as well as dozens of other Italian antipastis, salads, entrees and desserts, a good list of Italian wines and a full bar.

Frank & Dino’s  is open daily for dinner from 5 to 11 p.m. and Monday-Friday for lunch, starting at 11:30 a.m.  718 S. Deerfield Beach, FL, Phone: 954/427-4909,   www.frankanddinos.com.


Chef Philippe Ruiz leaves Palme d’Or at the Biltmore in Coral Gables PDF Print E-mail
Written by Simone Zarmati Diament   
Thursday, 05 January 2012 16:56

After twelve years, since January 1999, at the Palme d’Or, at the Biltmore in Coral Gables, during which he brought the restaurant to a continuous no. 1 Zagat Rating  thanks to his impeccable cuisine and restaurant service,  chef Philippe Ruiz, a native of Savoie, France, announced that he is leaving and his last day at Palme d'Or will be  January 14, 2012.  

Chef Ruiz was made an offer he couldn’t refuse after a bedazzled Tunu Puri had dinner recently at Palme d’Or.  Tunu Puri, an independent investment management professional, is  a co –owner of Zuma together with Rainer Becker and  Arjun Waney, and has links with high end international restaurant chains.

Philippe Ruiz is to become Executive Chef in charge of developing several high-profile restaurants in the Miami downtown area — 600 Brickell, Icon Tower 1 and 2. He will also consult  for the partners’ European restaurants such as the no-so-petite La Petite Maison, a restaurant in Nice,  with offshoots in London and New York City.

Last Updated on Thursday, 05 January 2012 17:06
Salumeria 104, a feast for meat lovers, Midtown Miami PDF Print E-mail
Written by Simone Zarmati Diament   
Wednesday, 04 January 2012 22:12



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Newest in Midtown Miami, Salumeria 104 is a little taste of Italy via Chef-operators Angelo Masarin (a native of Treviso who formerly worked at Casa Tua, Sardinia, Enoteca and Cecconi’s) and Carlo Donadoni who have partnered with Graziano Sbroggio of TiramesU, Spris and Soyka, et al.

The salumeria focuses on high quality imported salumi or Italian charcuterie ($5 - $12 for trays of thin slices of delicious and freshly cut Prosciutto di Parma, Prosciutto San Daniele, speck, mortadella, bresaola, guanciale, salame and more…), cheeses, sandwiches, soups and salads ($5 - $13), Primi or pasta dishes ($13-$15), Secondi or meat and fish regional dishes ($16- $20), dolci or desserts, good regional wines at reasonable prices — starting at $20 — in a pleasant local hangout ambiance with hams hanging out from the ceiling.


dsc09852dsc09861 re Salumeria 104 is open for lunch and dinner to 11 p.m. Sunday through Thursday and until midnight Friday and Saturday.  104, 3451 N.E. First Ave., Suite 104. www.salumeria104.com

Mare Nostrum: a new addition to Brickell, Downtown Miami PDF Print E-mail
Written by Simone Zarmati Diament   
Sunday, 11 December 2011 21:20

Mare Nostrum, an elegant 8,000 square feet, 114 seats new indoor/outdoor restaurant with a terrace and a private dining room, has opened in downtown Brickell in a sophisticated yet unpretentious setting designed by Baltus.

The Miami-based director of operations is Oscar Suarez formerly of BLT Restaurant Group, Lago Mar Resort in Fort Lauderdale and Sonesta Hotels.

Chef Pedro Gallardo – who also serves as the executive chef for the four-star Hotel Intercontinental de la Torre in Murcia, Spain and has spent time in the kitchens of Arzak and El Bulli – designed the  menu built around freshly caught seafood with local catches and daily shipments from the Mediterranean of red tuna, langoustines, dorada and more, as well as grilled meats and homemade pastas, paellas and risottos.

For starters ($6.95 to $15.95) there’s croquetas of Ibérico ham and Gruyère cheese; fried eggplant with organic honey; and Bluefin tuna “Toro” tataki, as well as seafood display tables ($14.95 to MP) with seared Mediterranean red shrimp, freshly shucked blue point oysters,   langoustines, and stone crabs. Salads ($9.95 to $14.95) include heirloom tomatoes with fresh mozzarella and basil foam a simple arugula, sundried tomatoes, pine nuts and parmesan; and soups ($6.95 to $13.95) are classic gazpacho, bouillabaisse and minestrone, among others.

Fresh pastas made in- house like spaghetti, fettuccine, capellini, linguini, bucatini, tagliatelle, pappardelle and gnocchi ($10.95, $22.95 -$24.95) are served with six freshly prepared sauces – pesto, Alfredo, Bolognese, puttanesca, tomato and basil and olive oil, garlic and parmesan as starter or main plate or as specialty dishes.  Then there’s paellas and risottos preceding the fish listing.

Fish by portion and from our market ($15.95 - $22.95) range from salmon a la plancha finished with saffron salt and seared branzino with sea salt to red snapper, to a whole lubina (Spanish sea bass) and dorada by the pound ($28-$32 per pound) baked in rock salt, for sharing.

Meats ($15.95 to $36.95) list dishes of chicken, pork and grilled lamb chops as well as the classic 24 hour slow baked cochinilo asado, USDA skirt steak, New York strip USDA Prime Angus tenderloin and USDA Prime Angus rib eye.

Desserts ($8.95) include the classic Spanish flan with caramel sauce and candied Marcona almonds, Manchego cheesecake with crème anglaise and a dense, delicious olive oil cake with dark chocolate cream, citrus sauce and vanilla ice cream.

sommelier Bernard Rivière, previously from Fairmont Turnberry Isle Resort, is in charge of the beverage and wine program.

Mare Nostrum is open for lunch and dinner. 1111 SW First Avenue, right off of Brickell Avenue; directly across the street from the Brickell Avenue Metrorail MetroMover station.  786-691-2770marenostrumrestaurant.com.

Last Updated on Thursday, 15 December 2011 20:53
BREATHE, restaurant, lounge, nightclub, opens in Delray Beach PDF Print E-mail
Written by SFG Staff   
Sunday, 11 December 2011 20:55

breathe   BREATHE, a Mediterranean-fusion restaurant, lounge and nightclub — including a private VIP room with butler, bottle service and flat screen TV’s, an outside patio for al fresco dining and Hookah  smoking and DJs —  is the new hot spot in downtown Delray Beach, from happy hour and dinner parties to a sizzling late night scene.

According to General Manager Sylvie Benloulou, the  menu offers a variety of flavorful dishes including Aubergine Salad with roasted eggplant, herb goat cheese, toasted sunflower seeds and fresh plum tomatoes; Mediterranean Mezze,  an assortment of hummus, olive tapenade, baba ganoush and tabule with fresh mint served on grilled pita points; Snapper Beurre Blanc in lemon butter served with garlic “smashed” potatoes; and a 14 ounce Filet Mignon served with a burgundy reduction, caramelized pearl onions and parmesan potato gratin.

Other dishes include 48-hour lemon infused Chicken Kabobs in a tzatziki sauce with grilled pita and Scallops tres colores – pan seared with crunchy asparagus and fire roasted pepper coulis.  For desserts, there’s a seven layer red velvet tower.  The wine list is extensive and so is the cocktail menu.

BREATHE is open for dinner Monday – Thursday from 5:00pm – 11:00pm and Friday and Saturday from 5:00pm – Midnight.  The Bar and Lounge stays open until 2:00am Thursday through Saturday.  Happy Hour is Monday through Friday from 4:00pm-7:00pm.   401 W. Atlantic Avenue,  Delray Beach. BREATHE plans to be open for lunch soon and Live jazz is expected in the near future.   561-330-4526 www.breatheindelray.com.

Last Updated on Thursday, 15 December 2011 20:55
The Rusty Pelican re-opens after $7 million dollar renovation, Key Biscayne PDF Print E-mail
Written by Simone Zarmati Diament   
Friday, 09 December 2011 23:16

The waterfront Rusty Pelican, with its famous view of the Miami skyline, is opening its doors on the heels of a $7 million renovation including the transformation of the rustic patio area and the interior bar into a chic indoor/outdoor lounge with space for some 200 guests combined, low-slung couches, a VIP room for private dining and bottle service, and a convertible ballroom space for over 500 people.

“ We’re thrilled to finally welcome back our loyal guests and also excited to witness a new generation of diners enjoy their first moments in a beautiful space where the food and vibe truly match the view,” said John Tallichet, president and CEO of Specialty Restaurants Corporation (SRC), owners and operators of The Rusty Pelican.

In step with the new image, executive chef Michael Gilligan’s menu prepared with fresh seafood, locally sourced vegetables and grilled meats centers on innovative Modern American cuisine with a host of small plates starting at $8, for sharing.

From the Sea includes chilled coconut shrimp with “cotton candy;” lobster crudo with piquillo peppers; sea scallop tiradito with fresh fruit juices and scotch bonnet peppers;  maki rolls, sashimi and nigiri. In addition to the All-American cheese plate featuring four distinct cheeses from Vermont to California, From the Land, also starting at $8, lists eel & foie gras with tostones and soy-truffle glaze;  steak tartare; pork belly skewer and foie gras & goat cheese empanadas with sherry vinegar paint. Salads From the Garden start at $9  with The Rusty: heirloom tomatoes, hearts of palm, avocado, mâche, lotus root chips, and vanilla-jalapeño vinaigrette. Soups, starting at $9,  include tableside poured bouillabaise and wild mushroom cappuccino with truffle froth.

Entrees, starting at $28, follow the same structure. From the Sea lists crispy whole fried snapper with udon noodles and soy-honey sauce, baked salmon roulade with sweet water prawns and braised leek fondue, and pan seared sea scallops with saffron risotto cakes and sweet eggplant. From the Land, from $24  include Colorado lamb loin wrapped in phyllo pastry and served with sweet potato puree and mint jus; grilled filet mignon with smashed plantains, pork belly & pee-wee potato hash, and cabernet reduction; and poached duck breast with Swiss chard, parsnips, cracklin’ and chanterelles.

Then there are pastas, from $17 and Classics From the Grill,starting at $34 and served with two sides, like 8oz Filet Mignon, 12oz New York Strip, 16oz Bone-In Ribeye, Maine or Florida Lobster Tail, and Giant Shrimp.

The Lunch menu lists Sandwiches (starting at $14), burgers and a Kid’s Menu with seven entrée choices served with a side, beverage, and 100% Fruit Popsicle ( $9).

The wine cellar counts 1,500 carefully culled vintages, a variety of microbrews, and creative signature cocktails ($10-$13).    Happy Hour from 4 p.m. to 7 p.m. Monday through Friday, with bar bites ($5-$9) including spicy tuna roll, baked crab cake, rusty Mickey D slider, avocado fries and sea scallop tiradito as well a specially priced selection of selected bottled beers ($3), and wines ($5), house martinis, margaritas and mojitos ($7), and signature cocktails ($9).

The Rusty Pelican is open for lunch and dinner daily Sunday to Thursday from 11 a.m., to 11 p.m. and bar at midnight ; Friday and Saturday till midnight and bar until 1 a.m. . 3201 Rickenbacker Causeway in Key Biscayne, Florida. (305) 361-3818 www.therustypelican.com.

Villa Mayfair opens lavishly in Coconut Grove PDF Print E-mail
Written by Simone Zarmati Diament   
Friday, 09 December 2011 17:39

Villa Mayfair has opened where Brassserie LeCoze and later the News Café used to be. The lavish décor by François Frossard out of a Las Vegas or an early Hollywood fantasy of French Royalty chic is, as the website indicates “ at the crossroad between antique and burlesque.” With Victorian-style couches, hand-painted tiles, a glass-enclosed raw bar and a room with ceramic deer heads, it is one of the most ambitious project in Coconut Grove.

 This is the brainchild of Banker Timo Kipp, the owner of Villa Mayfair and of Mayfair in the Grove, together with restaurateur Emmanuel Pelletier and Chef Frederic Joullin —formerly of Las Vegas Guy Savoie.”

The menu is Mediterranean with many seafood and other delicacies starting with a raw bar,  Florida Stone Crabs and a  lobster plateau. Appetizers list Alaskan King Crab “Cannelloni”, Seafood Ceviche & Litchis, Jamon Iberico Patanegra, Truffles Artichoke Soup and Wild Mushroom Brioche;  Vegetable Millefeuille with burrata and basilgrilled zucchini, eggplant, and  tomato.  For entrees there’s Roasted Atlantic Turbot;Rack of New Zealand Lamb; risotto topped with shaved foie gras;  Moroccan Style Organic Chicken Breast; Cod Fish Aioli and Prime Choice 12oz Bone-in Filet, among other more substantial offerings.  For desserts, the likes of The Villa Mayfair Raspberry Macarons, Pistachio Éclair Cream;  Pineapple & Mango Gratin with sabayon, assortment of Ice Creams & Sorbets.

And every night after 11pm, Villa Mayfair’s outdoor VIP lounge secluded from the street by a vine-covered trellis will hop  with after-dinner bottle service — there’s  a selection of high end Champagnes —to the sexy beats of celeb local DJ’s.  

Villa Mayfair is open Tuesday through Saturday from 7pm until 3am. For information and reservations,(305) 774-1500 / 1555.  http://villa-mayfair.com.  2901 Florida Avenue - Coconut Grove, FL 33133

Last Updated on Friday, 16 December 2011 02:33
Dynamic team opens Edge, Steak & Bar at Four Seasons Hotel Miami PDF Print E-mail
Written by Simone Zarmati Diament   
Tuesday, 06 December 2011 22:36

chef aaron brooks photo credit andres aravenaEdge, Steak & Bar has opened on the seventh floor of the Four Seasons Hotel Miami. The stylish steakhouse with a sleek décor opens up on the trellised  terrace and the “pepper orchard” Executive Chef Aaron Brooks has planted for use in some of his sauces and drinks.

In addition to chef Brooks, a native of Australia who comes from the position of Executive chef at the Boston Four Seasons, the hotel's general manager, Simon Pettigrew, has put together a young and dynamic team in the kitchen and the restaurant. Chef de Cuisine James King, formerly executive chef of Verdea Restaurant in Palm Beach; Pastry chef Marko Krancher, a native of Dresden  who honed his skills at various Four Seasons around the nation,  and restaurant manager Peter Triolo Jr., who comes from the same position at the Four Seasons in San Francisco.  "Edge will offer a high-energy, casual environment well suited to our local clientele," commented Pettigrew.

For EDGE Steak & Bar’s menu, chef Brooks has infused familiar dishes with bright and fresh flavors: tartares spiked with Peruvian ají Amarillo, citrusy ceviches; chorizo croquetas, beautiful farm-to-table salads and creamy creamless soups; Salsa Criolla and Caribbean rubs for grilled meats and fish; Stone Crabs (“they’re awesome, the best crabs I’ve ever eaten”) and Florida spiny lobster which remind him of the lobsters back home.

cowgirl chop signature meat photo credit andres aravenaFor chef Brooks and his dynamic team the focus is on prime products, all-natural ingredients and perfect technique. The natural grass-fed beef — from family-owned Krieg Sun Farms in California— comes in smaller cuts (8 oz., 7  and 6 oz. ) as the special Infra-red grill creates an intense heat of 1800 degrees that seals in juices and tenderness with a fabulous crust on the outside.  There’s more meat and less fat to the slow-cooked Berkshire Pork belly from Iowa.  As for the fish; “we go local with Mahi, Corvina, Wahoo but we bring in the best of East Coast seafood,” explains Brooks.

Vegetarians feast on farm-to-table fresh salads, grilled organic vegetable brochettes and delicious hot and cold sides for sharing, from scrumptious mashed potatoes and quinoa salad to grilled asparagus with shallot butter sprinkled with Maldon seasalt.  “Our menu is healthy and approachable. We want our guests to leave feeling satisfied without being overwhelmed.  EDGE is not just a special occasion, or a destination but a place to come back again and again,” says Brooks.

Pastry chef Marko Krancher knows that a great meal calls for a memorable dessert and he wants to surprise guests with exquisite portions of familiar classics “with a twist” in flavors and presentation. “Desserts have to be appealing and recognizable, but we definitely want to stand out and bring something new to the table to end the meal elegantly and with delight,” he says.

A cheesecake lollipop; a pineapple shooter with mango ravioli; a striking open faced tropical baked Alaska flambé; a blueberry cobbler with orange and ice cream; contrasting cold caramel and hot molten chocolate cake shooter; “coffee and doughnuts”: a chaser of cream infused with coffee beans served with cinnamon beignets; are all served in small portions meant for sharing.  So is the final surprise offered with the check: cotton candy sticks flavored with passion fruit, dulce de leche, mojito that Marko calls “fun and sophisticated street-fair food ”.

Edge, Steak & Bar is open daily for breakfast from  6:30 am -11:30 am; lunch 11:30 am - 3:00 pm and dinner 6:00 -11:00 pm. The Bar and terrace are open until they close.  7th floor off the lobby of the Four Seasons Hotel, Miami.  1435 Brickell Avenue, Miami, Florida, U.S.A. 33131   (305) 358-3535

Photos: Andres Aravena

Last Updated on Wednesday, 07 December 2011 01:43
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