Restaurateur Matthieu Mineo has opened his first restaurant South of Fifth in Miami Beach. Drawing inspiration from both his restaurants l’Exocet and Tagliatelle in Menton, France ,  Tagliatelle Miami, with  Executive Chef Mariano Gravante - previously of Alta Mare Indochine and Bussola – in the kitchen,  serves traditional Italian fare focusing on homemade pastas and fresh fish.  

With 74 seats indoor and 40 on the street side patio, the chic décor with white exposed brick, a sleek and modern bar lit by stainless steel hanging lamps is reminiscent of l’Exocet and Tagliatelle on the Côte d’Azur in France.   

Mineo who hails from Nice, France, is keen on a Mediterranean menu with items such as of course Salade Niçoise lettuce, tomato, egg, olive, carrot, pepper, onion, cucumber and tuna; Scallop carpaccio with  endive, fresh tomato, basil and truffle oil; and a vast choice of penne, spaghetti, gnocchi or homemade tagliatelle with flour imported from Italy.  All entrees come with a side of truffle mashed potatoes and vegetables. Menu prices range from $6-$32 and there;s a $23 prix-fixe menu with a vast selection of items are available daily.

Tagliatelle , 124 Collins Ave, Miami Beach, is open Monday through Thursday from 11:30am to 11:00pm and Friday through Sunday from 11:30am to 12:00am.  305.397.8019  

Chef husband and wife team Frank Randazzo & Andrea Curto- Randazzo — of Randazzo Management, LLC anf formerly of Talula — have announced that they are no longer operating The Water Club in North Miami Beach which they opened in May 2010. According to an e-mail: "This comes as a result of operational challenges and the end of the contract term with ownership."   

Along with managing their catering operations, the couple says that they are moving on to future endeavors.

They now own and operate Randazzo Management, LLC,  a consulting and management company specializing in freestanding restaurant and boutique hotel food & beverage operations.  They also own Creative Tastes Catering & Event Production- a full service catering and event design company based in Kendall (www.creativetastes.com ) and Garden Café Catering, Inc- located at Fairchild Tropical Botanic Garden. Contact: Andrea Curto- Randazzo This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Sustain Restaurant + Bar in Midtown Miami is now open for lunch and will start its weekend brunch menu on Saturdays and Sundays starting Jan. 22, with affordably priced, seasonally-inspired menus by executive chef Alejandro Piñero.

The new lunch menu — Monday through Friday, from 11:30 a.m. to 3 p.m —, offers a variety of starters, sandwiches, pizzas, salads, and a vast array of mains made from locally sourced and sustainable ingredients($4-$18): i.e. the “kitchen sink” focaccia sandwich filled with beets, roasted veggies, feta, soft egg and greens; a wood-oven roasted turkey breast with walnut-parsley pesto, gruyère cheese, butter lettuce and heirloom tomatoes; grilled swordfish with spelt, watermelon, tomatoes, mint and arugula with a lemon-thyme vinaigrette, or a wood-oven roasted half poulet rouge chicken, and a squash ravioli in a creamy brown butter, sage and pumpkin oil sauce.  The burger is made with regionally raised grass-fed beef,  served on a potato roll and topped with smoked bacon, cheddar cheese, and caramelized onions. Sustain’s  salads are offered in small or large portions, such as the The “50-mile” salad with ingredients sourced within fifty miles of the restaurant; and the Florida lobster salad with hearts of palm, avocado, orange oil and crispy shallots.

Brunch ( $4-$18), on Saturday and Sunday, from 11 a.m. to 3 p.m., starts January 22, is a selection of chef Piñero’s breakfast-inspired specialties such as brioche French toast with caramelized apples and bananas; maple and honey roasted granola with yogurt, drizzled with local honey; “steak and eggs” skirt steak served with a wood-oven baked egg; porchetta hash served with two perfectly fried eggs; and a house charcuterie board with pork rillettes, country pâté, Benton’s country ham, and pickled vegetables with grilled ciabatta.

Sustain’s operations are overseen by owner Brian Goldberg who has teamed up with savvy managing partner Jonathan Lazar and beverage director Daniel Toral. 

Sustain Restaurant + Bar, is open for lunch Monday through Friday, from 11:30 a.m. to 3 p.m., dinner and brunch (starting Saturday, January 22^nd)  Saturday and Sunday from 11 a.m. to 3 p.m. 3252 NE 1st Avenue in Midtown Miami  (305) 424-9079.   www.sustainmiami.com

 New in Coral Gables: Green Table, Artisan Kitchen & Bistro is Venezuelan-born chef  Monica Rios’ — formerly of Cacao and Fratelli Lyon —concept of Farm to Table healthy artisan cuisine prepared from scratch, using locally grown ingredients from local producers such as Teena's Pride produce and Hani Khouri's cheeses, small farms from Central and South Florida as well as organic ingredients from USA.

On the menu, there a list of reasonably priced soups and appetizers ($5.95 to $6.95) - Persian hummus, Guacamole with Florida avocado, radishes, and baked cumin tortillas and a Teena’s heirloom tomato & mozzarella cheese with purple basil.

These are followed by sandwiches such as Hani’s Goat cheese with grilled portobello mushrooms & herbs $11.95; roast beef with blue cheese and fig compote ($12.95), Philly cheese steak prepared with grass-fed beef ($12.95); Grilled “Bell & Evans” chicken breast with avocado, monterrey jack cheese, chipotle-mayo ($11.95).  Salads change weekly ($10 to $14) and entrees include a vegetarian ratatouille with couscous, toasted pine nuts and basil ($11.95) Grilled curry chicken breast with jasmine rice and  seasonal vegetables ($12.95) and Grass-fed Meatloaf, rustic mashed potatoes, wilted spinach with garlic oil ($13.95).  

Green Table Artisan Kitchen + Bistro is open on weekdays from 11 a.m. to 7 p.m. 4702 S Le Jeune Road, Coral Gables www.greentablemiami.com 305.484.31.11/ 786-362-5165. begin_of_the_skype_highlighting              

Chef Allen Susser, of the renowned Chef Allen’s Seafood Grill in Aventura,   has opened the Museum Café next to Books & Books at the Museum of Art in Fort Lauderdale.

Chef Allen’s  menu at the new Museum Café features light fare and lists entree sandwiches ( $7.95)  such as lime roasted turkey & Manchego cheese with mojo aioli; chimichurri roasted beef with roasted peppers; and papaya pineapple BBQ ham & Swiss cheese.  Smaller sandwiches ($5.95) include  Key lime tuna salad and Black Forest ham and cheese.  There is a selection of salads ($8.95)  like Tuna & chayote salad with Key lime mayo & plantain chips, crunchy Caribbean chicken cobb salad, and chicken caesar with heart of palm salad.   For dessert (all $3.49) there’s Key Lime pie, fresh tropical fruit tart, dark chocolate filled jumbo cupcake, and chocolate cheesecake.  The Museum offers a wide selection of beers, wines, and Illy coffees.

 “With the introduction of Books and Books and the completion of our plaza renovation, the addition of a café with foods prepared by Chef Allen furthers the enjoyment of a visit to the Museum of Art,” said Irvin Lippman, Executive Director of the Museum. 

The Opening precedes the Vatican Splendors exhibition, which opens at the Museum on January 29th.  One East Las Olas Boulevard at Andrews Avenue   www.moafl.org  

Canyon Ranch Hotel & Spa Miami Beach has appointed Giovanni Arias as new executive chef.  Chef Arias, who will oversee both The Canyon Ranch Grill and the hotel’s complete food and beverage program, brings a fresh approach and 18 years of experience to the position, having worked at locally acclaimed restaurants and luxury resorts. 

Trend savvy Arias will fuse his taste for bold flavor profiles and passion for experimentation — melding Latin and Caribbean profiles with French and Oriental cooking techniques — with Canyon Ranch’s savory and calorie-conscious award-winning cuisine.     

The new menu will feature seasonal dishes from local organic and biodynamic ingredients which are the cornerstone of the hotel’s renowned health conscious cuisine, such as Seared Scallops with mango coconut glaze and micro cilantro, Springer Mountain Farms Chicken Breast, yucca crusted with black bean puree and Brazilian cabbage, and more.

“Chef Arias demonstrated a drive and passion to showcase healthy food to its fullest potential,” said Scott Uehlein, corporate chef, Canyon Ranch.  “His acute sense of layering flavors, as well as an understanding of what it takes to run a successful restaurant, were incredibly important assets that led to his selection.”

Chef Arias’ career highlights include being named executive chef at Allen Susser’s, Chef Allen’s Restaurant (AAA Five Diamond Award winner and Food & Wine’s Best Miami Restaurant in 2004) and opening Chef Robin Hass’ second Chispa Restaurant & Bar location.  He also was executive chef and partner at Capital Grille in Miami.

 For more information about the Canyon Ranch Hotel & Spa, Miami Beach visit www.canyonranchmmiamibeach.com .

Developer and restaurateur Seth Greenberg has signed an agreement with the Eden Roc Renaissance Miami Beach to open a 200-seat steakhouse with Executive Chef Paula DaSilva at the helm.  Ms. DaSilva — of Gordon Ramsay's Hell's Kitchen fame — was chef de cuisine at Dean Max's 3030 Ocean in Fort Lauderdale for the past 10 years. She will closely work with Greenberg’s vision to bring the five classical elements of earth, fire, water, air and space to the farm-to-table menu.

The historic Eden Roc Renaissance Miami Beach is completing a $200 million renovation.

Mr. Greenberg has just completed his most recent project; co-developing Boston’s Ames Hotel, and the hotel’s restaurant, the Woodward, with Morgan’s Hotel Group, which received placement on the 2010 Conde Nast “Hot List.”   “Greenberg’s creativity, vision, attention to detail and passion for executing high-end hospitality experiences made him the right choice to develop our new signature restaurant,” says Marty Clarke, Eden Roc Renaissance Director of Beverage and Food. “His proven track record and consistent product execution will bring a welcomed new flavor to Eden Roc.”

Eden Roc Renaissance Miami Beach, 4525 Collins Avenue, Miami Beach,   305-531-0000   http://www.marriott.com/hotels/travel/miasr-eden-roc-renaissance-miami-beach/.

Tuscany is undergoing a food renaissance; its local products lovingly grown and manufactured by artisans proud of their land.  And Chef Andrea Menichetti  ­­— the son of Maurizio Menichetti, a sommelier and vineyard owner and chef Valeria Piccini , owners of the two Michelin stars  Da Caino restaurant in the Maremma, the coast of Tuscany —  has brought to Miami "produce, cheeses, and meats that come from small local producers in Tuscany", as well as oil and wines from his father's groves and vineyard.

Together with restaurateur Alessandro Cecconi, they've opened Vino E Olio, a tastefully-decorated and sleek 220-seat restaurant. There's art work everywhere and glass lit walls casting colors in all directions in the dining room and a stunning outdoor terrace. 

To integrate his native Tuscany to the new Miami District restaurant, chef Andrea even brought an olive tree from his family's olive grove in the Maremma -- a grove with 80-year-old trees which produces the olive oil used in the restaurant.

There is a bar which serves a good list of Italian and other wines by the glass as well as cocktails - this is Miami after all - and bites.

The  menu  based on rustic Tuscan cuisine includes delicious antipasti and soups (much recommended) as well as Chef Andrea’s signature dishes:  Tortelli Cacio e Pere, a divine pasta stuffed with sheep cheese and pears; the lighest tagliolini with red pepper sauce...  homemade breads and, for dessert, a refreshing sunflower-like dish of fresh orange "carpaccio" with a heart of passion fruit sorbet, almond cannoli with chocolate mousse and Grand Marnier cream.    

To celebrate their opening, starting Monday, November 8, Vino & Olio will  launch their  Happy Hour -  2 for 1 on mixed drinks/cocktails - Mondays through Fridays from 5:30 – 7pm.  

Vino E Olio,  139 NE 39th Street in Miami’s Design District is open Tuesday through Saturday from 6:30pm – 11:30pm.  For more information call 305.573.0707       www.vinoeolio.com

Seasons 52, a restaurant concept inspired by the seasons and the seasonal products of the farmer’s market —52 weeks a year — has opened its first Miami-Dade County location at 321 Miracle Mile in Coral Gables. “Coral Gables is a beautiful city, and we see it as an ideal fit for our restaurant concept,” said Seasons 52 President Stephen Judge.  

 The 300-seat restaurant’s menu engineered by  Senior Director of Culinary Development chef Clifford Pleau offers all items at  less than 475 calories . The dishes are prepared by chef Matt McCormick (left , in the photo) on a wood-fire grill or are baked, roasted and caramelized in a brick oven.

Not to miss:  the salad - fresh baby lettuces with truffle oil, shaved parmesan and mushroom - that comes in a glass bell which is removed at the table.

At night, the restaurant’s circular piano bar  features live music nightly. Seasons 52 offers amenities for groups and event dining, including private seating available for 80 to 100 guests and a chef’s table for smaller parties.

Seasons 52 debuted in 2003 and currently operates locations in Florida, Georgia, New Jersey, Illinois, Pennsylvania and California. New locations are opening soon in Plano, TX., North Bethesda, Md., Indianapolis, Ind., Phoenix, Az., McLean, Va. at Tyson’s Corner and Naples, Fla. For more information, visit www.seasons52.com  . Seasons 52, 321 Miracle Mile, Coral Gables

Midtown Miami is now cool enough to have it own Miami-style yogurt and coffeehouse: Angelina’s Yogurt & Coffee.   You can find traditional Cuban coffee, custom frappes, lattes from  fresh organic Colombian coffee available in a variety of sizes and specialty flavors as well as a selection of fine teas and specialty drinks. There is  an assortment of over 40 gourmet, frozen yogurt and healthy desserts made with pro-biotic and kosher ingredients, and freshly-made fruit smoothies are available for breakfast as well as for nutrition with protein and body building supplements.

Angelina’s Yogurt & Coffee is located at 3451 NE First Avenue (Midtown Boulevard) in Miami and is open from 8:00 a.m. to 10 p.m. Monday through Friday, and from 9:00 a.m. to 10:00 p.m. on Saturday and Sunday.   (305) 424-9129.

Fun atmosphere, moderately-priced steaks, BBQ ribs, signature burgers, Killer Mac & Cheese and craft beer take center stage at 501 East kitchen and bar, the newest restaurant at the golf clubhouse of Boca Raton Resort & Club ─ named for its address at 501 East Camino Real.  

"Our culinary team, under the direction of Executive Chef Andrew Roenbeck and Restaurant Chef Troy Bonghi, is using certified American Hereford beef and local and sustainable produce," said Stephen J. Ast, President, Boca Raton Resort & Club.

While craft beer is popular, there is a selection of American wines by the glass or bottle as well as happy hour inventive cocktails made from fresh tropical juices; and to nibble: bar bites such as sliders, steak or fish tacos and rotisserie chicken drums.  

For the beer lovers, the 501 beer tastings  pair nine beers with different menu choices in the restaurant's private dining room and children 10 years and under can choose Chicken Tenders & Fries, Sabrett Hot Dog & Fries and Kraft Mac & Cheese from a kid menu.

501 East is open seven days a week for lunch and dinner and accepts reservations for parties of 5 or more people. 501 East Camino Real, Boca Raton.   888-543-1286, www.BocaResort.com  or www.WaldorfAstoriaCollection.com .  

Chef Christopher Lee (James Beard Award winner/Top Chef Master alum/Executive Chef of Aureole in NYC) has teamed up with hospitality veteran Kelley Jones, Chuck Schafer (Colorado nightlife magnate) and local entrepreneur Lawrence Rizzo, to open eden South Beach, a “garden-to-table” seasonal American restaurant with a bar and lounge wildly decorated by designer Andrew Alford of Dirty Lines Design Studio with walls draped in orchids and exotic greens and silvery faux pony fur.

The team has restored the building at 210 23rd Street in South Beach ─ where Talula  used to be ─ into a hedonistic dining and nightlife concept. The backyard is now a “Garden of eden” planted with fresh herbs and exotic fruit ─ papaya, rosemary, Meyer lemon, chives, key limes, mint, fennel, bananas, cilantro among others ─  which will be used in creating the menu.  

Chef Christopher Lee’s extensive menu, a combination of “New American Classics,” farm- and garden-fresh ingredients and artisan products at their seasonal peak, is divided into Temptations, First Courses and Main Courses.  The Temptations portion of the menu includes plates meant for sharing such as Grilled Littleneck clams with chile butter and toasted breadcrumbs ($12) and blackened chicken quesadillas with avocado, pico de gallo and caramelized pineapple ($11).  1st Courses lists from Crispy calamari with curry and Thai sesame dressing and sprinkled with toasted coconut ($13) to Heirloom tomatoes with house-made burrata cheese, pesto and aged balsamic ($12) and beef carpaccio with arugula, shaved parmesan cheese, pickled onions and drizzled with a truffle dressing ($18).  The main Courses are prepared with local and seasonal ingredients:  seared yellowfin tuna with aji amarillo, ratatouille and a warm orange vinaigrette ($32), braised beef short ribs served with a potato puree, brussel sprouts, freshly grated horseradish and a red wine sauce ($35).

The wine list includes over 70 wines from around the world with a selection offered by the sip, a two-ounce pour; taste, a six-ounce pour; drink, a bottomless glass; or discover, wine by the bottle.

Desserts play on the Eden theme with Eve’s First Bite, a warm apple tart topped with crème fraîche and candied ginger ($8); Passion Fruit Cheesecake with sweet n’ salty macadamia nuts and caramelized bananas ($8); and milk chocolate orange Pot de Crème served with warm sugar cookies ($9).

eden South Beach, is open seven days a week, serving brunch from 11:00 a.m. to 3:00 p.m. on Saturday on Sunday, lunch from 11:30 a.m. to 2:30 p.m. daily, dinner from 5:00 p.m. to 10:00 p.m. Sunday through Thursday and until 12:00 a.m. on  Friday and Saturday. The kitchen is open throughout the day with bar menus being offered at 2:30 p.m. to 5:30 p.m. daily and after dinner until 1:00 a.m. Sunday through Thursday and until 2:00 a.m. on Friday and Saturday. 210 23rd Street, Miami Beach, 305.397.8760.  www.edensouthbeach.com.

Roberto Cavaliere – previously owner of the Ocean Grille in Palm Beach Gardens ─ and Stefano Paggetti ─ of  Scalini in London, Jetty’s in Jupiter and Galaxy Grille in Palm Beach ─ have opened Casa Mia Trattoria & Pizzeria at the Fisherman’s Wharf Plaza in Jupiter in the space previously occupied by Marc's Chophouse. There are two dining rooms, a full bar serving specialty cocktails like the Chocolate Martini and the Tiramisu Martini. Wine director, Mario Vassale serves over 100 wines, mostly from Italy, with a selection by the quartino (about a glass-and-a-half) and  by the mezzolitro (about three glasses).  

Executive Chef Isidoro Giorsetti ─ previously at Alfredo’s in Orlando ─ and Sous Chef and Pizza Chef Jeremia Coppola have created a menu starting with thin, crispy crusted pizzas followed by salads, gnocchi with gorgonzola cream sauce and white truffle oil  and pastas such as half of a Maine lobster;  house-made pappardelle with braised wild boar ragout; and  lasagna with hearty Bolognese sauce, fresh mozzarella, and béchamel.

The menu continues with  roasted Branzino, a whole Mediterranean sea bass sautéed with aromatic herbs and served with roasted potatoes; Black Angus New York Strip sliced thin, and served with grilled veggies and a balsamic reduction; and breaded chicken Milanese with a refreshing salad of cherry  

Casa Mia serves lunch and dinner daily. Happy hour, from 3:00 p.m. – 7:00 p.m. daily, with half-price well drinks, house wines, and draft beer.  Casa Mia, Fisherman's Wharf Plaza, 337 E. Indiantown Road, Jupiter, Florida, at 561.972.6888, or go to www.casamiajupiter.com .

Philippe Buchbinder and Jean Luc Oizan Chapon have opened Wine Depot & Bistro 555 at 555 Jefferson Avenue, Miami Beach.

 More New York-style than South  Beach, the sleek and casual, loft-like space is a multi-faceted wine store, wine bar, bistro, food market and event space with  a large selection of affordable wines, champagnes and small bites.

The  indoor  6,700 square ft area, sparsely decorated with huge wine-related photographs, encompasses a  glass-enclosed private cellar  with  a special selection of fine wine & champagne and a long, high top tablefor up to 18 people;  a 1,000 square foot main retail area with over 40 wine racks offering 400+ different kinds of affordable wine and champagne selections ($7.00 - $30.00) categorized by country;  a lounge & bar; a food market with  products (from  $7.00 to $25.00) from  caviar and cheeses to  meats and charcuterie among other items. There is an outdoor 2,250 square foot 150-seat casual dining patio a rooftop for events and most importantly, a parking space for patrons — a rarity in South Beach.

The extensive Bistro 555 menu offers a wide varieties of croques monsieur, crostini and sandwiches ($7 - $9), canapés, salads, tapas ($6 - $10) foie gras, charcuterie,  salmon dishes, soups,  dips and cheese platters, among other options.   Guests are encouraged to purchase a bottle and enjoy the wine for a small corkage fee ($1.00 – $3.00) on site.  All selections can also be purchased online www.winedepotmiami.com.

“The goal of Wine Depot & Bistro 555 is to be a place where guests can discover new wines, great tastes, new friends and a fresh lifestyle.  It’s about sharing and engaging, pursuing new things, new ventures and new experiences in a relaxed atmosphere – the concept is something that hasn’t been seen on South Beach yet ,” said co-owner Philippe Buchbinder

Wine Depot & Bistro 555, located at 555 Jefferson Avenue, Miami Beach, FL, is open daily from 11:00 AM – 11:00 PM.   305.672.6161 www.WineDepotMiami.com   

Truluck’s Restaurant Group has opened Truluck’s Seafood, Steak and Crab House at 777 Brickell Avenue, Downtown Miami.   “This is a savvy, sophisticated market and we’re excited about introducing customers to our fresh approach to seafood,” declared managing partner Ilde Quintero. “Each day, our very own boats go out into the Gulf of Mexico to our fisheries on the Isle of Capri to catch Florida Stone Crab. We cook ‘em, sort ‘em, and size ‘em at our fisheries, then deliver them to the customer’s table in hours,” he said. in accordance to the  reputation the company garnered by owning and operating its own crab fisheries and fleet of crabbing boats.

Ocean Conservancy, Environmental stewardship and sustainability drive all aspects of Truluck’s operations. In addition to Miami, Truluck’s operates multiple locations throughout Florida, including Fort Lauderdale and Boca Raton, and Texas, as well as La Jolla, California.

All the locations serve certified and aged steaks and chops — 100% antibiotic- and hormone-free Niman Ranch beef, pork and lamb— and offer a wine program with100 selections by the sample, glass and bottle — earning them Wine Spectator Magazine’s “Award of Excellence.”

Truluck’s Seafood, Steak, and Crab House, is open for dinner from 5 p.m. to 10 p.m., Sun. through Thurs. and 5 p.m. to 11 p.m. Fri. and Sat.  The lounge opens at 11:30 a.m., Mon. through Fri. and 5 p.m. Sat. and Sun.  Lunch, starting Nov. 1, it will be open for lunch from 11:30 a.m. to 3 p.m., Mon. through Fri.     777 Brickell Ave., Downtown Miami , (305) 570-0035. www.trulucks.com  

After the departure of Chef Jonathan Wright, Mr. Hansjoerg Meier, General Manager of The Setai, South Beach  has announced the appointment of a new executive chef,  David Werly, who will assume position on October 20.

Chef Werly brings to the position 17 years of culinary excellence including most recently the Michelin Star, Five Diamond Award AAA Le Cirque in Las Vegas, Two-star Michelin Hotel Ritz in Paris, and Two-star Michelin restaurant Le Précatelan Lenotre in Paris.

Trained under Chef Alaine Ducasse, Chef Werly also held the Executive Chef title at Auberge d’Artzenheim Restaurant in Alsace, France, and joined the Le Cirque family as a chef at Sirio Maccioni’s Le Cirque 2000 in New York as well as the Mexico City outpost before assuming the role of executive chef of Le Cirque at Bellagio in Las Vegas. .

In his new role as Executive Chef at The Setai, Chef Werly will oversee all of the culinary aspects of the property including The Restaurant, The Grill, The Pool & Beach Bar, The Bar & Courtyard and In-Room dining.