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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
The Lucky Clover Irish Pub opens in Downtown Miami PDF Print E-mail
Written by Simone Zarmati Diament   
Tuesday, 06 December 2011 22:31

The Lucky Clover Irish Pub has opened in a 10,000 square feet, two levels location at the Axis on Brickell building, across the street from the Brickell MetroRail Station, at 1111 SW First Avenue in Downtown Miami.

With 350 seats indoors and out, and three spacious bars, the space is equipped with multiple flat screen TVs and a large screen HD TV, a  permanent stage for nightly music.

The Lucky Clover offers a reasonably-priced menu for lunch and dinner, with continuous service from noon to midnight. For starters  ($7.99 to $14.99) there’s Lucky sliders –   Kobe beef mini-burgers served with caramelized onions, brie, chipotle mayo and skinny fries; chicken quesadillas, a smoked salmon platter and crispy calamari rings double up as bar bites. The list continues with sandwiches and salads ($6.99 to $15.99), pizzas and pastas ($8.99 to $13.99) and main plates  ($14.99 to $19.99) like corned beef platter, Guinness hand-battered Lucky Fish & Chips, grilled marinated Atlantic salmon, chicken and burgers.

All of which can be washed down with a wide selection of microbrews, domestic and imported bottles and ten beers on tap; or martinis and other creative drinks as well as a selection of whiskeys, bourbons and single malt scotches.

The Lucky Clover Irish Pub, located at 1111 SW First Avenue, is open Sunday through Wednesdays from noon until 2 am (food service until midnight) and Thursdays through Saturdays from noon until 5 am (food service until 2 am).    786-691-2750, tollfree  855-572-5999 www.luckycloverbar.com .

Aaron Taylor new Executive chef at STK Miami PDF Print E-mail
Written by Simone Zarmati Diament   
Wednesday, 30 November 2011 18:37

The ONE Group and STK Miami have appointed Aaron Taylor as the new Executive Chef of their steakhouse located inside Gansevoort Miami Beach. With nearly 12 years of experience from Pierre’s restaurant in Islamorada, Fla., The Keystone Ranch in Colorado and most recently Meat Market in Miami Beach, Taylor brings a fresh perspective as well as local seafood and game fishes to the fare at the South Beach steakhouse-lounge. STK Miami, 2377 Collins Avenue at Gansevoort Miami Beach.  305.604.6988 . www.stkhouse.com.

Last Updated on Wednesday, 30 November 2011 18:40
“Redneck Chic” Hogzilla’s Inspired Barbeque opens in South Beach PDF Print E-mail
Written by Simone Zarmati Diament   
Monday, 28 November 2011 22:09

Redneck Chic” is what restaurant operator Ron Garcia (Burger & Beer Joint, Sushi Samba),  local BBQ master Raul Rodriguez and local  bar king Tim Wilcox, had in mind when opening the first Hogzilla’s Inspired Barbeque (1555 Washington Avenue on South Beach). Drawing from swamp culture legends, the bounty of the Everglades and South Florida ecosystems the ambience at Hogzillaʼs is a mix of supper club and sports bar with artsy, motor-head culture, neo-classical funk aesthetics, including live entertainment, televised games and late night revelry.

“This place has a soul,” says Garcia. “Everyone, from the operators to the investors, has physically helped build out the space. We aren’t your typical dressed-down barbeque joint, nor are we your upscale fine-dining establishment. Hogzilla’s is a completely unique concept that transcends one’s perceptions of American comfort food and a traditional sports bar.”

The menu - conceptualized by the owners and executed by Chef de Cuisine Eli Jackson - features from classic barbeque favorites to crispy frog’s legs and grilled alligator sausage; from smoked duck breast to a massive, long rib beef rack.

Hogzilla’s 5am liquor license includes bourbons and whiskeys, a vast draft beer selection and cocktail assortment in addition to a lenghthy wine list with all the bottle labels available by the glass.

Hogzilla’s Inspired Barbeque is open Monday through Thursday 11:30AM – 12:00AM, and Friday though Sunday 11:30AM – 1:00AM. During the week, the sports bar, which is separated by a retractable garage door, is open Monday through Friday 5PM – 5AM, and Saturday and Sunday 12PM to 5AM. 1555 Washington Avenue on South Beach.  305.538.7201 www.Hogzillas.com

Angelo Elia of Casa D’Angelo opens new location in Delray Beach PDF Print E-mail
Written by Simone Zarmati Diament   
Tuesday, 15 November 2011 04:49

Angelo Elia of Casa D’Angelo restaurants in Fort Lauderdale, Boca Raton and the Atlantis Hotel in Paradise Island has opened 120-seat D’Angelo Trattoria in a historic 1920’s cottage in Delray Beach with a front porch and a back terrace, cozily redone with rustic and modern touches, including a display of wines in a glass-paneled temperature-controlled room.

Italian-born executive chef Rickie Piper, who has worked under Elia for over a decade, running his kitchens at the various D’Angelo outposts, offers an array of appetizers, salads, carpacci, pastas, prime meats, seafood and pizzas from the wood-burning oven.   The menu lists thin crusted, wood-oven baked pizzas ($13-$18) with whole-wheat options;  antipasti ($9- $16) including roasted veal bone marrow served with casareccio bread, parsley and caper pesto; traditional eggplant with provolone timbale; and creamy burrata cheese over roasted fava beans with watercress and pepper oil dressing.  There are salads and carpacci ($10- $12) such as cured pork with arugula and Gaeta olives in lemon fennel oil; and roasted beets and Italian tuna salad with beefsteak tomato, Italian tuna and red onion in balsamic dressing.

Pastas ($14-$19) are freshly made like the  bucatini de cecco with wild boar ragoût; tortellini emiliani with mushrooms, peas and prosciutto in a Reggiano cream sauce; and classic gnocchi with buffalo mozzarella, cherry tomato sauce and fresh basil. For entrees there’s braised oxtail in a rich tomato and Chianti wine sauce; marinated grilled Cornish hen with garlic, olives and fennel; and a flavorful wood oven roasted milk-fed piglet marinated with fresh herbs, juniper berries and black pepper. Traditional Roman desserts change daily

D’Angelo Trattoria, is open for dinner nightly from Sunday - Thursday 5:30 p.m. - 11 p.m; Friday and Saturday from 5:30 p.m. – midnight.   9 SE 7th Avenue, Delray Beach just off Atlantic Avenue.  561-330-1237.

Pearl Restaurant & Champagne Lounge returns to South Beach, on December 10 PDF Print E-mail
Written by Simone Zarmati Diament   
Tuesday, 15 November 2011 04:17

Pearl Restaurant & Champagne Lounge, Jack & Lucia Penrod’s 8,000-square-foot orange and white Euro –chic resto-lounge on the second floor of Nikki Beach in Miami Beach — which first opened in 1999 and closed in 2005 — is reopening on December 10 with a new oceanfront terrace and ceviche bar.

In addition to an extensive list of Champagnes, wines and a vast selection of caviar, the global menu by Executive chef Sylvain Noel, previously from the Wall House, a Relais & Chateaux luxury property in Saint Barth, spans European, Middle Eastern, Latin American, Asian and American cuisines, with dishes such as  Organic mixed baby vegetable tagine and crudite pot with hummus, dates and tangerine lace , Pan- Seared Chilean Seabass and heart of palm stuffed with creamy white bean and epazote; 12 oz. charred ribeye and Colorado rack of lamb; miso black cod and beef rolls deglazed with teriyaki sauce; and Atlantic Dover sole with parsnip and emulsified caper butter.
At 11 PM Tuesday through Saturday, the restaurant will turn into a lounge with music and cocktails   Pearl Restaurant & Champagne Lounge will be open Tuesday – Saturday from 6:30 PM until late and will be closed on Sunday and Monday. (786) 515-1150. www.PearlMiamiBeach.com

Chef Allen Susser opens a Burger Bar in Palm Beach PDF Print E-mail
Written by Simone Zarmati Diament   
Thursday, 03 November 2011 18:37

Chef Allen Susser is joining the burger mania with the launch of BurgerBarat 4650 Donald Ross Road, Palm Beach Gardens, FL 33418 561-630-4545 www.burgerbar.com

Jean-Georges Vongerichten to open J&G Grill at The St. Regis Bal Harbour Resort mid-January PDF Print E-mail
Written by Simone Zarmati Diament   
Tuesday, 01 November 2011 16:53

The St. Regis Bal Harbour Resort is slated to open January 19, 2012 with exciting culinary experiences for guests and residents.

J&G Grill, the resort’s signature restaurant, will be chef Jean-Georges Vongerichten’s first outpost in Florida.   For information, call 305-993-6000 or visit www.stregisbalharbourresidences.com

Frank Jeannetti has left post of Executive Chef at The Palms Hotel & Spa, Miami Beach PDF Print E-mail
Written by Simone Zarmati Diament   
Sunday, 30 October 2011 19:44

After two years, Executive Chef Frank Jeannetti has left his post at Essensia at The Palms Hotel & Spa.   Essensia, we were informed, will continue to offer guests "natural gourmet cuisine" with dishes focusing on local, sustainable and organic ingredients.

Rock starJon Bon Jovi opens 'The Soul Kitchen' to help the hungry PDF Print E-mail
Written by Simone Zarmati Diament   
Thursday, 27 October 2011 22:09

bon jovi restaurantThe  American rockstar Jon Bon Jovi and his wife Dorothea have opened 'The Soul Kitchen' a restaurant that serves up nutritious meals for all; accepts both cash and volunteer hours as payment, in New Jersey, a stonesthrow from the Big Apple.

Bon Jovi, who has eaten in the best restaurants in the world, declared that this is not a Soup Kitchen or a cafeteria where food is distributed for free. This is a community restaurant with no prices on the menu; customers donate to pay for their meal. If you are unable to donate you may do volunteer work in exchange for your family's meal.  This is to enable the homeless and the poor to eschew the shame of being given hand outs.

Bon Jovi’s decision comes at a time when the economic and occupational crisis that strikes million of Americans is at a peak.  “At a time when 1 in 5 households are living at or below the poverty level, and at a time when 1 out of 6 Americans are food insecure, this is a restaurant whose time has come. This is a place based on and built on community – by and for the community,” said Jon Bon Jovi.

Inspired by the old adage, “teach a man to fish,” diners in need who come to the Soul Kitchen are empowered – they have earned a seat at the table for themselves and their families through volunteer hours at the Kitchen or other local organizations. They are served nutritious culinary dishes by the wait-staff in a lovely restaurant atmosphere with the dignity of having earned their meal. On the other hand, patrons who can afford to dine anywhere are rewarded with not only a delicious meal but with the knowledge that by dining out and leaving the suggested donation, they’ve contributed to their community.

In addition to the Soul Kitchen’s own organic gardens, natural food is being provided by Whole Foods Market Middletown, in partnership with their vendors, many of whom are from New Jersey and the surrounding areas.

By adopting the community kitchen concept, the JBJ Soul Foundation has expanded its efforts - from affordable housing to hunger - as it celebrates its fifth anniversary as a non-profit organization.

The JBJ Soul Kitchen is currently open from 5-7 Thursday, Friday and Saturday. 207 Monmouth St., Red Bank, NJ 07701, Reservation line:     (732) 842-0900       Learn more: www.jbjsoulkitchen.org

Visit msnbc.com for breaking news, world news, and news about the economy

Chef Jacques Van Staden reopens Chophouse Miami Bistro & Lounge, Downtown Miami PDF Print E-mail
Written by Simone Zarmati Diament   
Wednesday, 26 October 2011 14:22
chop house
The South African born Chef Jacques Van Staden who as vice president and master chef of culinary operations for Celebrity Cruises made the Qsine concept famous — he also worked with luminaries such as  Michel Richard, Jean-Louis Palladin and Gray Kunz before becoming executive chef of Las Vegas’ Michelin star Alizé at the Top of the Palms — is now chef/owner of Chophouse Miami Bistro & Lounge assisted by his brother, Pieter Van Staden, a talented chef in his own right .   “I loved the location and thought the Chophouse space had such potential,” says Van Staden, a James Beard Award nominee.  “When the opportunity arose for me to take it over and remake it as my own I couldn’t resist.”

While the restaurant is open for business, the Van Stadens will unveil the new menu by Thanksgiving 2011: a moderately priced menu of globally-inspired small plates, flashy sushi, flatbreads, chop block specials – a Chophouse version of a bento box – fresh fish and premium cuts of meat.  Dishes currently in development include a succulent Tuscan seafood sausage with white beans, basil, pimentos and saffron bruschetta; tamarind-glazed pork belly with papaya salad drizzled with yellow curry vinaigrette; goat cheese panna cotta & red beet jam; “tacushi;” black truffle potato salad topped with quail egg, Nueske bacon and watercress; and grilled 20 oz. Porterhouse steak, among others.

With 140 seats in the dining room and 60 outside on the cigar-friendly patio,  Chophouse Miami Bistro & Lounge, also features a sushi bar and an interactive wine tasting area in the lounge.   The private Club Room accommodates 50 guests. Chophouse Miami located at 300 South Biscayne Boulevard in Downtown Miami, will serve lunch Monday – Friday from 11:30 a.m.   to 2:30 p.m. and dinner from 5:30 p.m. to 11:30 p.m.  An à la carte brunch will be served every Saturday from 11 a.m. to 2:30 p.m. and a buffet-style brunch will be on offer every Sunday from 11 a.m. to 2:30 p.m.  A nightly Happy Hour is held from 5 p.m. to 7 p.m. and a late-night Happy Hour from 11:30 p.m. to 2 a.m. (305) 938-9000    www.chophousemiami.com .

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