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Hot Picks: Miami, Florida
Diane Sukiennik,
Associate Editor, Food and Wine Access
Michael
Reiss, Editor, Food and Wine Access
Miami has become a great culinary destination. It is
one of the most unique and international cities in the United States.
The warmth, conviviality and vibrancy of the city can be felt from the
moment you arrive. The fine selection of restaurants is dizzying. However
long your stay, you will regret leaving so soon and vow to return. Miami
captures and captivates.
Here are some options for your visit!
 Where to Stay |
 Where to Eat |
 What to Do |
Diane Sukiennik, Associate Editor, Food
and Wine Access
Michael
Reiss, Editor, Food and Wine Access
Where to Eat
Vix
Photo by Michael Reiss
Looking for a hip place on South Beach with cool vibes and
stellar food? Cruise over to Vix at the Hotel Victor. From the
visually stunning rich decor, replete with an aquarium filled with sensual
jellyfish, to the electric hot opened kitchen, to the cool, breezy musical
vibes, you know you are in for an exciting, exotic dining experience.
Executive Chef James Wierzelewski has traversed four continents
over the past 20 years, and he has assembled a multicultural cooking team
to offer his guests the best of the best from every corner of the globe.
Starting with the complimentary signature Nan Bread and
dips made a la minute in the only Tandoori Oven on
the beach, you know you are in for a world class dining experience. As
you scan the menu taking you to all parts of the gastronomic globe, you
might wonder just how authentic the dishes will be.
Because Chef Jame's team is international, the results are true, creative versions of each menu item, aromatic, visually appealing, and full of the character and flavor of the region where it was inspired. The palette of flavors each diner experiences at Vixis complemented by the expert wine pairings suggested by well trained, genial waitstaff who enhance the full flavors of each item with their selections.
Chef James raises the bar, not only in South Beach, but in the
ever evolving dining Mecca that Miami has become. Treat yourself to a
culinary trip at Vix and then plan to return again and again.
Vix is found in the sleek lobby level of the Victor
Hotel in the thick of the action in South Beach.
Photo by Michael Reiss
Favorite Appetizers:
baked hot and sour rock shrimp, sriracha-crab stuffing, hot and sour
vinaigrette
foie gras "two ways" ...pan seared and cognac marinated torchon, cardamom brioche and pomegranate - pear relish, vanilla syrup
Favorite Entrees:
seafood "hot pot" ...lobster, shrimp,scallops and fish, coconut
broth, straw mushrooms and Asian aromatics
spit- roasted rack and leg of lamb with casserole of aromatic melting
shoulder, crushed green chickpea, Moroccan spiced tomato-eggplant relish
and coriander jus
Favorite Dessert:
churned passion fruit with mango fritters, honey crisp, garam masala
.
This is one of Vix's exciting, creative dishes reflecting Asian influences, "Seafood 'Hot Pot'...Lobster, Shrimp, Scallops and Fish, Coconut Broth, Straw Mushrooms and Asian Aromatics."
Photo by Michael Reiss
Vix
Hotel Victor
1144 Ocean Dr.
Miami Beach
305 428 1234
Café Sambal
Photo by Michael Reiss
Prepare to be seduced by the stunning décor, bold cuisine and shimmering reflections of Biscayne Bay, as you dine at this upscale café, Café Sambal, that is part of the Mandarin Oriental's Miami property.
Chef Gerdy Rodriguez's menu presents distinctly Asian flavors along with a contemporary style from his Miami childhood . Menu selections are executed with flair and deftly handled to ensure that each dish retains the integrity of origin intended by the ambitious menu.
Wine and sake pairings are expertly handled by knowledgeable waitstaff under the direction of Assistant Manager Adrien Allez. If breathtaking outdoor dining is a must, put Cafe Sambal on your short list. Aiming to please the sophisticated palate of the locals and the hotel clientele, Café Sambal exceeds expectations!
This is the stunning and romantic outside dining area
at the Mandarin Oriental's Café Sambal.
Photo by Michael Reiss
Favorite Appetizers:
Sambal Roll - Fresh Water Ell, Avocado, Crab Meat
Asparagus Tempura with Mayo Foam, Salmon Roe and Lemon Zest
Favorite Entrees:
Citrus Salmon, with Baby Asian Vegetables and Yogurt Sauce
Tempura Calamari with Black Orzo, Garlic Sabayon and Cilantro Oil
Favorite Dessert:
Grand Marnier Souffle
This is the classic "Pad Thai" that your can
find at the Mandarin Oriental's Café Sambal.
Photo by Michael Reiss
Café Sambal
Mandarin Oriental Hotel
500 Brickell Key Dr.
Miami
((305)) 913- 8251
La Cofradia
Photo by Michael Reiss
Discreetly nestled on Andalusia Ave. just off Ponce de Leon Blvd. in Coral Gables, is La Cofradia, a restaurant whose name signifies brotherhood and familial association. Besides being a project of two brothers, the meaning extends to everyone who enters this genial, loft-like space, chic and sophisticated, yet exuding a warm and inviting ambiance. The dramatic lighting, rich materials and giant ceiling graphic set the stage for a meal full of intrigue and surprise.
Executive Chef Jean Paul blends Mediterranean and Peruvian flavors with his classical European culinary training to produce dishes that are full flavored with hints of aromas, tastes and textures from many exotic locales. The impressive wine list, developed by General Manager Michael Schikany offers well known and boutique selections from old and new world vintners with an extensive by-the-glass program designed to maximize the culinary experience. The welcoming vibes are extended by helpful waitstaff who are at the ready to make your dining experience at La Cofradia one that you will want to repeat.
This is La Cofradia warm and sophisticated
atmosphere.
Photo by Michael Reiss
Favorite Appetizers:
Slow Braised Pork and Grapes with Pisco served with Fried Sweet Potato
Rounds
Salad of Pears, Manchego Cheese, Tomatoes, Mixed Greens and Sunflower
Seeds, Tossed in a Balsamic Vinaigrette
Favorite Entrees:
Risotto del Cofrade, Peruvian Yellow Chilies with a Fresh Grilled Seasonal
Lobster Tail
Crispy Skin Duck Magret served with a Gruyere and Parmesan Potato Gratin
with Sauteed Haricot Verts in a Peruvian "Sauco Sauce" Blackberry
Gastrique
Favorite Dessert:
Suspiro de Lemona
.
One of La Cofradia's creative and tasty dishes, "Salad of Pears, Manchego Cheese, Tomatoes, Mixed Greens and Sunflower Seeds, Tossed in a Balsamic Vinaigrette."
Photo by Michael Reiss
La Cofradia
2525 Ponce de Leon Blvd. (at Andalusia Ave.)
Coral Gables
305 914 1300
MICHY'S
Photo by Michael Reiss
Michelle Bernstein's reputation at Azul follows her and her loyal devotees to the newly opened Michy's a neighborhood restaurant in a transitional area of Miami called the "Upper East Side."
This acoustically challenged venue with music to match may be just what the hood needs to gentrify the avenue. Chef Bernstein offers diners half portions of all menu items so that every diner can design his or her own tasting menu. She produces an eclectic mix of dishes that are pure, straightforward renditions with her own unique interpretations and surprises.
Wine pairings, suggested by Chef Bernstein's husband
David are thoughtful and provocative. The servers are enthusiastic
and eager to please. This is a small restaurant that could and does offer
an haute-neighborhood dining experience.
This is Michy's lively interior.
Photo by Michael Reiss
Favorite Appetizers:
Foie Torchon, Brioche Crisps, Daily Marmalade
Beet Salad, Spanish Blue Espuma, Candied Walnuts
Favorite Entrees:
Short Ribs falling off the bone, Smokey Pureed Potatoes
Braised Wild Salmon with Italian truffles, artichokes, celery and baby onions
Favorite Dessert:
Sabayon with fresh berries
.
This is Michy's "Foie Torchon, Brioche Crisps, Daily Marmalade."
Photo by Michael Reiss
Michy's
6927 Biscayne Blvd.
Miami
305 759 2001
Metro Kitchen and Bar
Photo by Michael Reiss
If it's Tuesday, it's party night at the Hotel Astor on South Beach. This cool, viby hotel is in the heart of the action. The in-crowd comes to see, be seen, be part of the bar scene and eat at the Metro Kitchen and Bar.
Executive Chef Mike Neal offers an eclectic menu with sophisticated Asian and Mediterranean influences. The waitstaff are hip and the wine list includes several interesting selections by the glass for easy pairing. The Metro Kitchen and Bar is more than a scene, it is a serious dining destination.
The Metro Kitchen and Bar's hip interior space affords the setting for gourmet dining.
Photo by Michael Reiss
Favorite Appetizers:
Okinawa Sweet Potato Ravioli, Caramelized Onion, Mascarpone Cheese,
Vegetable Nage
Marinated Pork Spare Ribs, Aromatics, Palm Sugar Glaze
Favorite Entrees:
Pan Seared Seabass, Wild Mushroom Ragout, Haricot vert, Black Truffle
Vinegar Gastrique
Sage Scented Rack of Lamb, Roasted Root Vegetables, Garlic-Mint Vinaigrette,
Dijon Cream
Favorite Dessert:
Sweet Banana Crepes with Caramel Cream and Dark Chocolate Sauce
.
This is the "Pan Seared Seabass, Wild Mushroom Ragout, Haricot vert, Black Truffle Vinegar Gastrique," one of the many delicious dishes at Metro Kitchen and Bar.
Photo by Michael Reiss
Metro Kitchen and Bar
Hotel Astor
956 Washington Avenue
Miami Beach
305 531 8081
Azul
Photo by Michael Reiss
What happens to a coveted AAA Five Diamond Awarded Restaurant when the chef moves on? The culinary world, ever full of talent in the wings, pulls a genius out of a hat and voila, the magic continues. At least this is the story with the happy ending at Azul, whose well deserved reputation for award wining dining was at stake when Chef Clay Conley, past culinary director of the entire Olives group of restaurants took the helm at Azul. His eclectic Mediterranean and Asian influenced cuisine offers bold and surprising flavors with dishes which combine startlingly different elements, yet magically work together in sleek, sophisticated combinations.
Sommelier Richard Hales offers brilliant wine pairings which serve to
accentuate the cuisine and punctuate the dining experience as a truly
memorable moment in time. The professionally trained staff offer impeccable
service and attention to detail. The architectural drama of the space
with floor to ceiling windows showcasing the stunning Miami skyline sets
the stage for a flawless performance. Consider the exceptional value of
the six course tasting menu to sample Chef Conley's repertoire and let
the magic continue!
Chef Clay Conley creates bold and surprising flavors
at Azul.
Photo by Michael Reiss
Favorite Appetizers:
"A Study In Tuna" Raw Tuna, Crab, Tempura Avocado, Asian Sauces, Ossetra Caviar
Seared Jumbo Sea Scallop, Crispy Pork Belly, Parsnip Silk, Cherry Glaze
Favorite Entrees:
Grilled Wagyu Beef, Tempura Shrimp, Turnip Puree, Sesame Glaze, Peanut Vinaigrette
Miso Marinated Hamachi, Edamame Stir-fry, Sake Butter Sauce, Shrimp Dumplings
Favorite Dessert:
Vanilla Souffle Choice of Chocolate, Creme Anglaise or Rasberry Sauce
.
Among Azul's outstanding dishes is the "Seared Jumbo Sea Scallop, Crispy Pork Belly, Parsnip Silk, Cherry Glaze."
Photo by Michael Reiss
Azul
Mandarin Oriental Hotel
500 Brickell Key Drive
Miami
(305) 913 8254
Mosaico
Photo by Michael Reiss
It's no secret that the cutting edge of creativity in the
culinary world is occurring in Spain these days and that even France's
Michelin starred chefs are making their way across the Pyrenees for fresh
ideas. What may be a secret is that this startling, contemporary Spanish
cuisine is being masterfully interpreted by Chef Juliana Gonzalez
right here in Miami at Mosaico.
Her menu reflects a respect for the culinary traditions and methods of
Spain along with the most innovative techniques of the current master
chefs. Chef Juliana combines the two in artistic presentations
that cause even the most adventuresome of culinary explorers to revel
in the mouthwatering creations. Ingredients and textures are newly fashioned
and melded to ensure an explosion of sensation and taste on the palate.
The cuisine is complemented by a wine list, largely Spanish, that has been recognized for its excellence. The waitstaff are gracious and knowledgeable. Try the tasting menu and wine pairing to best sample the array of Chef Gonzalez's culinary mastery. When only the most refined, ethereal, contemporary Spanish cuisine will do, choose Mosaico.
Mosaico's gracious outside space creates
a magical dining experience.
Photo by Michael Reiss
Favorite Appetizers:
Lobster Esqueixada with tomato Consommé and Avocado Sorbet
Seared Foie gras with Grape Sorbet, Frosted Grapes and Pedro Ximenes Reduction
Favorite Entrees:
Steamed Grouper en Papillote with pork Garbanzo Stew and Potato Emulsion
Braised Veal Cheeks with Eggplant-Thyme Compote, Sauteed Eggplant and
Japanese Eggplant Chips
Favorite Dessert:
Chocolate peanut Croquettes with Banana in Textures
.
At Mosaico an appetizer plate is artistically presented with innovative culinary flair: "Calamari with Red Bell Pepper Pisto and Pea Froth, Mocilla Muffin with Piquillo Pepper Emulsion, Caramel Corn Cylinder with Corn Mousse and Corn Powder."
Photo by Michael Reiss
Mosaico
1000 S. Miami Ave. (10th St.)
Miami
305 371-3473
OLA on Ocean
Photo by Michael Reiss
As you approach Ola on Ocean located located at the Savoy Hotel on Ocean Ave. in Miami Beach, you know you are in the presence of a culinary giant. Chef Douglas Rodriguez, globally acclaimed the "Father of Nuevo Latino Cuisine," is cooking up a storm, and you are his guest.
The pulse and the warmth of the continent embrace you and draw you into a dining room aglow with anticipation and action. Your senses are immediately awakened by an amuse bouche that is like nothing you've ever tasted before and you want more! Every bite of every dish is a tango of creative combinations, finely choreographed, expertly executed and bursting with flavor. Mouthwatering masterpieces at every turn and dip.
The four or five course menu, with a trio of tastes in each course is the recommended way to sample a wide variety of Chef Rodriguez's culinary genius. The wine pairings are sophisticated and take you around the world. The waitstaff are knowledgeable and offer helpful suggestions in pairing and menu selection. Put yourself in the hands of a master for an exotic culinary adventure.
The energetic South Beach chic club-atmosphere at Ola
on Ocean makes for an exciting dining experience.
Photo by Michael Reiss
Favorite Appetizers:
Foie Gras and Fig Empanadas
Anise empanada dough filled with foie gras wrapped in almond fig cake
over watercress salad, duck serrano and black trumpet vinaigrette.
Black Lobster Empanada
Squid ink empanada dough, stuffed with poached Maine lobster and served
with sliced avocado and salsa rosa
Favorite Entrees:
Pollo Criollo
Half a boneless chicken marinated in “criollo” and then grilled,
served over a roasted wild mushroom mojo and garnished with grilled scallions
and truffled aioli.
Sugar Cane Panela Salmon panela cured and crusted, creamy quinoa, broken
black olive vinaigrette, jicama salad
Favorite Dessert:
Chocolate Cigar
Chocolate mousse and peanut nougat enrobed in chocolate almond cake served
with vanilla bean ice cream.
.
At Ola on Ocean Chef Douglas Rodriguez presents his tasty and innovative Nuevo Latino Cuisine. This is the "Beef Tenderloin Churrasco" - Churrasco style cut, grilled asparagus, spicy crabmeat dressing and chimicurri.
Photo by Michael Reiss
OLA on Ocean
The Savoy hotel
455 Ocean Dr. (bet. 4th and 5th Sts.)
Miami Beach
305 695-9125
Mendoza
Photo by Michael Reiss
With a breathtaking two-tiered terrace overlooking Biscayne Bay and a stunning contemporary interior bathed in red and white, Mendoza invites you to enjoy a quintessential Miami moment.
The menu is Mediterranean and the drama begins with hot appetizers delivered sizzling on the griddle, perfectly seasoned and cooked to perfection. The cuisine continues to impress as wines, chosen from an impressive, global offering are ably paired by knowledgeable waitstaff. Linger over dessert and coffee, sip a port, enjoy the view and toast Mendoza for making the evening magical!
This is the stunningly beautiful bar area at Mendoza.
Photo by Michael Reiss
Favorite Appetizers:
Baby Beet Salad with Arugula, Goat cheese & Garlic Chips
Ovenn Roasted Crab Cakes with Mixed Greens & Pomegranate Sauce
Favorite Entrees:
Homemade Maltagliato Pasta with Mixed Grilled Sea Food
Risotto with Mixed Field Mushrooms
Favorite Dessert:
Coconut Cream and Fresh Fruits
.
At Mendoza a sizzling platter of "Scallops with Grilled Endives & Radicchio" is presented to diners with a smile.
Photo by Michael Reiss
Mendoza
1155 Brickell Bay Dr. (SE 12th St.)
Miami
305 377-4442
Venivici
Photo by Michael Reiss
When Chris Di Pietro, long time restaurateur and Dr. Ino Halegua teamed up to open Venivici this remodeled gem in the oldest historic building of downtown Coral Gables, they came, they saw and they will conquer by adding a new dimension to the ever growing dining scene of this town.
This restaurant has all the ingredients of a winning recipe. Start with a proprietor who is always on the premises ready to welcome you and ensure you a memorable experience, whether lunch or dinner. Add a vibrant, contemporary setting with music and lighting designed to enhance conversation and offer an eclectic menu that tips toward Italian but allows for creative invention from many culinary traditions. Include line-caught fish, delivered fresh daily and expertly prepared with unique sauces often infused with fresh fruit, balsamic and spirits. Introduce a creative, inspired chef, Oscar Tucci, and dedicated, gracious waitstaff such as Giovanni. Provide convenient parking and moderate prices and you've got a a winning formula!
Come, see, try, taste and be seduced by this new, romantic gem in Coral Gables, Venivici.
At Venivici Proprietor Chris Di Pietro chats with
a happy diner.
Photo by Michael Reiss
Favorite Appetizers:
Portabella Mushroom Sauteed with Peppers and Onions
Crepe Frutti di Mare, Fresh Scallops, Shrimp, Calamari, and More in Chardonnay
Fresh Tomato Cream Sauce
Favorite Entrees:
Asian Noodles Sauteed Sliced Pork Filet, Bean Sprouts, Red Onion, Mushrooms,
Carrots, and Peanuts
Fresh Line-Caught Fish of the Day prepared in a pinot noir, balsamic and
fresh grape reduction.
Favorite Dessert:
Tiramisu
.
At Venivici the food is fresh, delicious, and gourmet.
Photo by Michael Reiss
Venivici
2312 Ponce De Leon
Coral Gables
305 444-1919
VIDA! Bistro & Wine Bar
Photo by Michael Reiss
Maria and Joe Castro welcome you to their intimate
dining room in the Gables, VIDA! Bistro & Wine Bar,Joe, a former
banker, decided to put his mid-life passion to the test by opening his
dream restaurant. His haute home cooking, part comfort food,
part personal interpretation of his gourmet favorites is full of panache
and flavor.
The wine list, again, full of the couple's personal selections includes
boutique offerings which pair well with the cuisine. Maria and her gracious
waitstaff are at the ready with attentive service. The dining room is
contemporary and romantic with ample space between tables for private
conversation. The menu changes daily, so if you are in the mood for something
in particular, call ahead and the chef is happy to oblige. Otherwise,
wait and be surprised by Joe's culinary talent presented in three or five
course tasting options. Make VIDA! Bistro & Wine Bar
your dining room away from home.
VIDA! Bistro & Wine Bar 's intimate
dinning room creates a romantic and memorable evening.
Photo by Michael Reiss
Favorite Appetizers:
Vida salad with Baby Greens, Bermuda Onions, Pears, Cranberries,Candied
Almonds, and a Sweet Onion Vinaigrette
Duck Croquette, Mandarin Orange Reduction and Grilled Plum Relish
Favorite Entrees:
Napoleon of Herb Crusted New Zealand Leg of Lamb, Tempura Eggplant with
Mint Veloute
Sea Scallop and Shitake Mushroom Brochette with Potato Peanut Mouseline
Favorite Dessert:
Bananas Foster Cake Brulee
.
Here is an example of VIDA!'s gourmet "comfort food" : "Napoleon of Herb Crusted New Zealand Leg of Lamb, Tempura Eggplant with Mint Veloute."
Photo by Michael Reiss
VIDA! Bistro & Wine Bar
1915 Ponce de Leon Blvd.
Coral Gables
305 443-8863
Cafe Maxx
Photo by Michael Reiss
What makes Cafe Maxx the envy of every restaurateur?
Solid gold success measured by customer satisfaction and loyalty over
decades. What makes Cafe Maxx the repeated choice of loyal patrons?
The consistent quality and and the excitement of new American eclectic
cuisine, full of flavor and visual delight. The menu, composed daily by
owners Darrel Broek and Oliver Saucy, includes a mix of favorites
and new dishes meant to keep returning guests coming back for more. Each
creation is complex and full of ingredients that span the globe with European
and Asian influences predominating.
Cafe Maxx has the finest selection of wines from around the globe,
personally selected to complement the restaurant's flavorful and varied
cuisine. The professional waitstaff are at the ready to assist in menu
and wine selections. Located in Pompano Beach, this renowned cafe attracts
a following from the greater Miami area and with reason!
Here is Cafe Maxx's ever-popular,
high-energy dinning room.
Photo by Michael Reiss
Favorite Appetizers:
Tuna Sashimi Pizza with wasabi cream cheese and tobiko caviar
Braised Beef Spring Roll and Seared Scallop with miso remoulade and cucumber-wakami
slaw
Favorite Entrees:
Hoisin Tangerine Lacquered Grouper and Shrimpover Napa snow pea stir
fry and coconut sticky rice
Blackened sea Scallops with jalapeno, roasted pepper risotto, corn coulis
and cilantro green onion pesto
Favorite Dessert:
Hawaiian Vintage Chocolate Souffle Cake, warm, flourless chocolate cake with vanilla ice cream
.
Cafe Maxx's creative cuisine is delicious and beautifully presented.
Photo by Michael Reiss
Cafe Maxx
2601 E. Atlantic Blvd.( NE 26th Ave.)
Pompano Beach,
954 782- 0606
The Forge
Photo by Michael Reiss
The Forge has been an endearing Miami institution
for over four decades offering diners an exceptional and distinctive venue
for romance and celebrations. The stained glass walls backlit to illuminate
and provide a thoroughly unique dining space set the stage for an evening
of opulence and elegance. The impeccable team based service, overseen
by Director of Operations Joseph Day, punctuates the evening
as a special occasion and makes every diner feel like a VIP. The varied,
abundant and perfectly prepared breads set the tone for what follows and
what follows does not disappoint.
Chef Andrew Swersky has added new appetizers including dramatic
presentations of oysters, crab, tuna and steak tartare, and irresistible
brick oven pizzas all prepared with subtlety and flair. His main courses
offer selections to tempt every palate including vegetarians. The bountiful
seafood, steaks, chops and other main course offerings make selections
unbearably difficult but whatever your selection, save room for the delectable
dessert soufflés which need to be ordered in advance.
Wine selection from the list of 300,000 bottles is made simple and enjoyable
by the knowledgeable sommeliers who can identify suitable selections at
every price point. For those who enjoy a restaurant lounge experience,
look no further as your waitperson will be happy to personally escort
you into Jimmy'z, the happening lounge that is adjacent to the
restaurant, where you will again experience VIP service into the wee hours
of the morning. There is a reason why Miamians in the know keep The
Forge on their personal A list, it made the list decades ago and it
still belongs on top!
The Forge offers diners an energized and exciting atmosphere!
Photo by Michael Reiss
Favorite Appetizers:
Forge Duet, sautéed diver scallops and foie gras, huckleberries,
port wine reduction, crispy potato gallette
Smoked Salmon, Creme Fraiche and Caper Brick Oven Pizza
Favorite Entrees:
Boneless St. Louis arbecued Knife and Fork Ribs, Habana Nueva Style,
mild barbecue pineapple jalapeno sauce, purple cole slaw
Bone-In Filet Mignon basted & grilled on an oakwood fire, Grand Marnier
au poivre sauce
Favorite Dessert:
Chocolate Marble Vanilla Bean Souffle
Each dish is a celebration of flavor at the Forge.
Photo by Michael Reiss
The Forge
432 Arthur Godfrey Rd.
Miami Beach, FL
(305) 534 2211
Tantra
Photo by Michael Reiss
Tantra's glowing crimson sign invites you into into a warm space that has been thoughtfully designed and deliberately executed to awaken and delight all of the senses. True to its tantric and feng shui principles, the colors, sounds, lights, textures and tastes have been masterfully orchestrated to envelope and captivate your senses. Your toes will be tickled by thick blades of grass as you enter. Your nose will be titillated by the smells of vanilla candles, the aromas from the kitchen and the scents of swirling wine aptly chosen to perfectly pair with your dining selections by Sommelier Bernardo Teixeira. Your eyes will be seduced by the rich, visual surroundings that complement Chef Sandi Birdsong's cuisine, at once, baroque, traditional and modern.
Each dish is conceived and presented to exhilarate the
palate by multilayering aphrodisiac elements known to produce a sense
of well being and satisfaction in the diner. Edible flowers, intensely
flavorful microgreens and herbs enhance and add to the multi-sensual gustatory
experience. The restaurant / lounge concept was conceived by Owner
Dr.Tim Hogle to provide diners with an entire evening of entertainment.
Eat, drink and be merry for the night at Tantra is always young!
Here is the multisensual atmosphere at Tantra.
Photo by Michael Reiss
Favorite Appetizers:
The French Kiss - Bibb lettuce and fresh Forelli pear curls, French Roquefort and red pearl onions, dressed with Lavender Honey and Pommery mustard vinaigrette.
Laughing Lotus - Petals of Succulent Lamb marinated in eleven spices surrounding a tower of Tahaitian Hummus, Roasted Red Peppers and a Lychee floating on a pond of Mango Mint Anglaise.
Favorite Entrees:
Roasted South African Rock Lobster with White Truffle Risotto - two 8 oz. South African Rock lobster tails with asparagus and truffle risotto finished with a lemon beurre blanc and roasted red pepper drizzle.
Sea Bass Aphrodite - Pan- Seared fresh Chilean Sea Bass with Spring Bean
and Baby Artichoke ragout drizzled with a smoked shellfish fumet.
Favorite Dessert:
Triple Orgasm - Warm Dark Chocolate Bourbon Cake smothered in Black Cherry Godiva Velvet Liquor and topped with Hazelnut chocolate and Tahitian Vanilla Bean Ice Cream and Fresh Blackberries.
.
Tantra's "Sea Bass Aphrodite - Pan- Seared
fresh Chilean Sea Bass with Spring Bean and Baby Artichoke ragout drizzled
with a smoked shellfish fumet"
is a beautiful and tasty dish.
Photo by Michael Reiss
Tantra Restaurant and Lounge
1445 Pennsylvania Ave.
Miami Beach
(305) 672 2084
Sushisamba dromo
Photo by Michael Reiss
If you can't make it to Tokyo or Lima or Rio, just samba down to Lincoln Road for a trip to the tropics, Japanese style. Go to Sushisamba dromo. The sights, sounds, smells and tastes of authentic Japanese sushi and sashimi, Brazilian chuurrasco and Peruvian seviche dishes will put you in a carnival frame of mind.
The space is designed to resemble the samdromo where the Brazilian samba competitions occur. Sip on creative cocktails or premium sakes while you watch the performances of expert sushi chefs who thrill you with their skill, creativity, presentation and freshness of ingredients. Move on to delectable renditions of classics with a twist or try the Omakase Tasting Menu deftly prepared by Chef de Cuisine, Jose Mendin.
Whatever you select, you are sure to be seduced by the warm glow, upbeat vibes and congenial staff, not to mention the festive food at Sushisamba dromo.
Sushisamba dromo's sushi chefs create their magic nightly.
Photo by Michael Reiss
Favorite Appetizers:
Crispy Oysters - Fanny Bay oysters, avocado aioli, roasted corn and pickled onions, sweet plantains
Kobe Style Beef Tataki truffle oil-tofu crema, ponzu jelly & shimeji mushroom
Favorite Entrees:
Whole Broiled Main Lobster creamed Peruvian corn & hijiki seaweed-panko
crust
Vegetable Udon japanese wheat noodles with spicy peanut—red
miso broth, japanese eggplant, baby bok choy & summer vegetables
Favorite Dessert:
Matcha Ice Cream Sandwich green tea sorvete in chewy chocolate cookies & bitter almond dipping sauce
.
"Crispy Oysters - Fanny Bay oysters, avocado aioli, roasted corn and pickled onions, sweet plantains" is an example of the multicultural creative cuisine served at Sushisamba dromo.
Photo by Michael Reiss
Sushisamba dromo
600 Lincoln Rd.
Miami Beach
(305) 673 5337
Grass Restaurant and Lounge
Photo by Michael Reiss
Sensual and seductive, Grass, located in the up and coming Design District evokes the exotic feeling of far off islands in decor and cuisine. Seated in the open air with sky, clouds and the moon as your ceiling or under the intimate space of an island tiki hut, you are destined to dine in an ethereal environment.
The cuisine, a mix of Asian and Peruvian influences, offers assertive flavors and textures as well as appealing visual presentations. This is a magical mecca of calm and casual elegance in the heart of hip, cutting edge, decorator row. The contrast is alluring and the palate pleasing dishes are thoroughly satisfying.
Grass's atmosphere is a magical oasis of sensual,casual elegance.
Photo by Michael Reiss
Favorite Appetizers:
Malaysian Mixed Seafood Ceviche served with coconut ceviche dressing and crispy plantains
Mismaloya Salad - mesclun baby greens, red oak leaves, mango, nectarines, Korean pears, avocado, pine nuts and vanilla white balsamic vinaigrette
Favorite Entrees:
Seared Sechuan Tuna au Poivre served with sautéed spinach, sushi
rice tempura and tamarind coconut sauce
Togarashi Pan Roasted Chilean Sea Bass with Asian ratatouille, sweet potato
gnocchi and honey yuzu sauce.
Favorite Dessert:
Grass Tropical Tiramesu with tropical coulis and fresh berries.
.
The "Malaysian Mixed Seafood Ceviche served with coconut ceviche dressing and crispy plantains" is one example of Grass's highly creative and delicious cuisine.
Photo by Michael Reiss
Grass Restaurant and Lounge
28 NE 40th St.
Miami
(305) 573 3355
Preston's
Photo by Michael Reiss
Loewe's Hotel in South Beach is a microcosm of what's
happening in one of the hottest spots in the world. At various times of
the day the lobby is a coffee bar, champagne lounge, full services bar
with sushi and entertainment and the entrance to Preston's, their
all day dining venue.
On Friday evening the attraction is a resplendent seafood sensation. As
you walk into the dining area your eyes begins to scan the many discreetly
and artistically placed stations from sushi to cold seafoods to salads
to hot items prepared in small batches so as to preserve flavor and taste.
The dessert station, complete with fruit ready to dip into molten hot
chocolate is a delight.
The preparations exhibit creativity, flair and a nod to the many cultures
living in the area. This would be a value at any price considering the
quality and quantity ( all you can eat) but at $ 38.00, it is the best
kept secret in town. If you happen to forget about this Friday night feast,
just look up in the sky and you might see a sky banner inviting you to
the Friday Night Seafood Extravaganza at Preston's. Take their
advice and go!
Preston's atmosphere is upbeat and sensual.
Photo by Michael Reiss
Favorite Appetizers:
New Zealand Mussels with Fruit Salsa
Crab Salad stuffed philo mini-cups
Favorite Entrees:
Whole Backed Hamachi with Asian Sauce
French Bouillabaisse with fish shellfish and lobster
Favorite Dessert:
Banana Rum Raisin Cobbler
.
Preston's "Seafood Sensation" on Friday nights has quality dishes with an emphasis on cooked-to-order seafood and fish.
Photo by Michael Reiss
Preston's
Loews Miami Beach Hotel
1601 Collins Avenue
Miami Beach
(305) 604 1601
China Grill
Photo by Michael Reiss
Fasten your seat belt! A trip to China Grill is a
world tour of global culinary traditions far beyond China's borders. The
moment you approach this architecturally intriguing site, you are greeted
by a welcoming doorman. You enter a space filled with electricity and
high volume beat. As you make your way to your table, you observe the
trendy bar scene and the groups of diners sharing large plates of beautifully
presented food served family style. Try a signature sagatini or a mojito
and some creative sushi from the adjacent Dragon Bar, a destination unto
itself. Contemplate the delectable possibilities presented on a round
menu, whose shape signifies a global dining experience. The excitement
heightens as your first dish is presented, and you dig into the creative
combinations. Flavors combine and delight as you make your way through
this world tour. The desserts and after dinner drinks further accentuate
Executive Chef Keyvan Behnam's world class approach to global cuisine.
Welcome aboard!
China Grill's atmosphere is exciting and energized !
Photo by Michael Reiss
Favorite Appetizers:
Chinese BBQ braised beef short ribs, honey & cumin spiced acorn squash
Crackling calamari salad, lime miso dressing
Favorite Entrees:
Shanghai lobster, ginger, curry & crispy spinach
Sweet soy marinated skirt steak wok sautéed lo mein noodles &
tempura shitake mushrooms
Favorite Dessert:
Ten Layer Chocolate Hazelnut, hazelnut praline and Anglaise
.
China Grill's "Sweet soy marinated skirt steak wok sautéed lo mein noodles & tempura shitake mushrooms" is a colorful and delicious dish.
Photo by Michael Reiss
China Grill
404 Washington Ave.
Miami Beach
(305) 534 2211
Tuscan Steak
Photo by Michael Reiss
"Not Just Steak "is the motto of Tuscan Steak, an American restaurant with traditional Italian influences. Tuscan Steak's classic wood hewn and candlelit setting features a spacious and lively bar scene and ample space between tables laden with bountiful portions of gorgeously presented food served family style to encourage sharing. This is an ideal place for celebrating and satisfying carnivores and herbivores alike. Signature dishes like the world class T-bone steak, mushroom and truffle risottos and truffle oil infused garlic bread are intermixed with new additions including tuna tartare and honey glazed duck. The servers are warm, welcoming and ready to introduce diners to wonderful wine selections that pair perfectly with the distinctive cuisine.
This is the spacious and lively bar area of Tuscan Steak restaurant.
Photo by Michael Reiss
Favorite Appetizers:
Chianti
Braised Short Ribs, Chocolate Espresso Demi-Glace and Ricotta Cheese Cigars
Ahi Tuna Tartare, Lemon Mustard, Chives, Tomato Bruschetta and herb Avocado Coulis
Favorite Entrees:
Tuscan Steak's Famous Grilled Florentine T-Bone with Italian Hummus and
Potato Chips
Truffle Honey Glazed Duck Mediterranean
Fig and Gorgonzola Orzo with Duck Confit and Braised Escarole
Favorite Dessert:
Cannolli
.
Tuscan Steak is known for its Florentine T-Bone.
Photo by Michael Reiss
Tuscan Steak
433 Washington Ave.
Miami Beach
(305) 534 2233
Ortanique On The Mile
Photo by Michael Reiss
The lively tropical atmosphere of Ortanique on the Mile beckons from the outdoor patio area regaled in Caribbean decor even before you enter the interior. True to its name, the fruit, ortanique, is a hybrid orange native to Jamaica, a sweet, exotic gem and that's just what you'll experience once inside. The atmosphere is electric, the cuisine eclectic and the mojitos are memorable! The menu provides a culinary journey to the spice islands and the food doesn't disappoint. The flavors are full bodied, original compositions of Executive Chef/Owner Cindy Hutson. Your palate will delight in the creative, passionate melding of Carib-Euro-Asian influences served by the spirited waitstaff. The expert wine pairings suggested by knowledgeable servers add to the recipe that makes this culinary experience a trip to the tropics.
The dining room at Ortanique on the Mile has a festive,
tropical feel.
Photo by Michael Reiss
Favorite Appetizers:
Spicy Fried Calamari Salad - Tender calamari lightly dusted with Caribbean herbs and spices tossed with mescaline mix, julienne of carrots, dices tomatoes and tomato-basil vinaigrette
Tropical Mango Salad with braised sabal hearts of palm, julienne of mango gourmet greens, Caribbean candied pecans and passion fruit vinaigrette.
Favorite Entrees:
Pan Sautéed Bahamian Black Grouper marinated in teriyaki and sesame
oil with an Ortanique orange liqueur and Barcardi Limon sauce topped with steamed
seasoned chayote and carrots on a lemon orange boniato sweet plaintain mash
West Indian Style Bouillabaisse finest selections (refer to today's specials)
from the waters of the worlds with aromatic jasmine rice in a coconut curried
broth.
Favorite Dessert:
Mango Macadamia Nut Tarte Tatin served with vanilla bean ice cream & a crunchy macadamia nut brittle
.
At Ortanique on the Mile, Executive Chef/Owner Cindy Hutson
presents exciting Carib-Euro-Asian food.
Photo by Michael Reiss
Ortanique On The Mile
278 Miracle Mile
Coral Gables
Miami
(305) 446- 7710
Two Chefs
Photo by Michael Reiss
At Two Chefs the vibes are welcoming in this strip mall stunner, where food reigns supreme. Chef Jan Jorgensen produces creative continental cuisine with flashes of Asian inspiration and a few down-home American touches. Every dish is succulent,complex and full flavored. The eclectic menu is supplemented by daily blackboard specials that showcase the chef's versatility. The wine list spans the wine universe and the savvy waitstaff are eager to offer exciting pairings. Chef Jan and his staff offer a hands-on interactive cooking class every Saturday morning which is one of the most lively and informative classes we have attended. An exceptional three-course meal including a dessert soufflé , offered every evening from 6-7PM, is a generous gift from this accomplished chef for those in the know. The loyal staff and clientele have been part of this success story since it opened. So, whet your appetite and join the club!
A selection of blackboard specials are available daily at Two Chefs
restaurant.
Photo by Michael Reiss
Favorite Appetizers:
Wild Mushroom Gratin with
Black Truffle & Sharp Cheddar Cheese Crust
Tuna Tartare with Smashed Avocado
& Pommes Frites
Favorite Entrees:
Lobster Risotto with
Black Truffles
"Asopao" with Shrimp, Clams, Salmon, Lobster Tail,
Sage & Lemon Broth
Favorite Dessert:
Soufflés - choice of vanilla, granny smith apple, mixed berry, grand marnier, bittersweet chocolate, amaretto
.
Every dish is succulent,complex and full flavored at Two Chefs restaurant.
Photo by Michael Reiss
Two Chefs
8287 S. Dixie Hwy.
South Miami
(305) 663 2100
Hy
Vong
Photo by Michael Reiss
Who would ever have guessed that a non descript hole-in-the-wall Vietnamese restaurant, Hy Vong, in Little Havana on Calle Ocho would survive and thrive for 25 years with a fiercely loyal and devoted clientele that swears by this robust, country style cuisine. Who would ever have guessed that Kathy, a school teacher who took in Vietnamese refugees would partner with Thong, one of her guests to share the down home delicacies we still enjoy today. Who would ever guess that Thong's daughter, a Harvard graduate, is now looking to expand this restaurant so that its local fame might spread far and wide. Yes, the American dream is alive and well and thriving in this dive full of contented diners who hope that their secret find won't get out. The food is down home cooking with delicacy and finesse. The prices are modest, the specials are full of surprises and the desserts are sinfully decadent. Join the line, meet some new friends and savor a thoroughly satisfying neighborhood experience.
The atmosphere is casual and relaxed at Hy Vong.
Photo by Michael Reiss
Favorite Appetizers:
Cha Gio Spring Rolls
Sautéed tongue
in Ginger Sauce
Favorite Entrees:
Bun Thit Nuong - Barbecued
pork with Vermicelli Rice Noodles
Sautéed shrimp and Crab meat served
in Curry Sauce
Favorite Dessert:
Hot Fudge Sundae made with Haagen Das Cappuccino Commotion Ice Cream
.
Hy Vong serves savory Vietnamese specialties.
Photo by Michael Reiss
Hy Vong
3458 SW Eighth St.
Miami
(305) 446 3674
B.E.D.
Photo by Michael Reiss
At B.E.D. no sign is needed for this hip, cool, sensual space where doorman announce your entry, if you're on the list. Once inside, slip off your shoes, hop into bed and relax. No, you're not dreaming, there are no tables or chairs in this supper club, dining lounge. Food and beverages are served on trays and placed on your huge bed where all you have to do is adjust your pillows to sit and sup. As the night goes on, the D.J. or live band bumps up the volume to entertain the throngs of late night revelers who have been waiting in line at the door for the chance to be seen and be part of the scene. It's Monday night in South Beach and tomorrow morning is after all hours away. But wait, wake up, what about the food. What a dream come true! Chef Michael E. Yerks is not asleep in the kitchen. This is far from bar /lounge fare. The menu and presentation rival any fine dining venue and the cuisine, inspired by three star Michelin Chef Claude Troisgros is ambitious and well executed. You may have come for the scene, but you'll be back for the cuisine in this dreamy, trance inducing South Beach spot.
At B.E.D. your food is served in an intimate setting,
as guests lounge in their "beds."
Photo by Michael Reiss
Favorite Appetizers:
Jumbo Shrimp
Tempura Somen- Soba Noodle Salad and a Volcano Mango Sauce
Pan Seared Foie
Gras, Encrusted with Hazelnuts Served with truffle Honey Sautéed Peaches,
Black Currant & Pine Nut Bread and Prickly Pear Puree
Favorite Entrees:
Maple Leaf Duck Breast - Mascarpone Polenta, Duck Confit and Fennel-Leek
Fondue with Yuzu Cherry Anise sauce & Vanilla Bean Aoli
Australian Rack of Lamb - Served with Ginger Sake Mushrooms, Yellow Pepper
Risotto and a Soy Caramel Emulsion
Favorite Dessert:
Fire and Ice-
Molten Chocolate Cake filled with either Chocolate or
Peanut Butter Cream and topped with Vanilla
or Peanut Brittle Ice Cream
.
B.E.D.'s gourmet food is also a delight to the eye.
Photo by Michael Reiss
B.E.D.
929 Washington Ave.
Miami Beach
(305) 532 9070
Bond Street Lounge
Photo by Michael Reiss
How can a Japanese restaurant on South Beach be named "Bond Street"? It's an offshoot of its namesake in New York City where "Japanese" means sleek, cool, low lighting, throbbing music. No tatami mats or rice paper shogees here. This is sushi with a beat! Get cozy and meet your neighbors as you sit elbow to elbow in this basement alcove that is part of the Townhouse Hotel. Study the menu as you sip on a sake or saketini and prepare your palate for some of the most creative sushi and sashimi preparations in town. Save room for the well executed "Miami Specialties" and the generous desserts. If you want more than just sushi in an intimate South Beach environment, check out the Bond Street Lounge.
The Bond Street Lounge is located in South Beach in the Townhouse
Hotel.
Photo by Michael Reiss
Favorite Appetizers:
Usuzukuri
- Thin sliced White Fish Sashimi with Shiso Sorbet
Sesame Crusted Shrimp -
Orange Curry Dijon Mustard Sauce
Favorite Entrees:
Steamed Sea Bass with Ginger, Scallion and Cilantro with Oyster Sauce
and Sizzling Oil
Grilled Ribeye Steak Honey Teriyaki & Marinated Vegetables.
Favorite Dessert:
Chocolate Meltdown - Valhrona Chocolate, Vanilla Ice Cream
.
Bond Street Lounge
Townhouse Hotel
150 20th St.
Miami Beach
(305) 398 1806
Palme d'Or
This is the elegant dinning room of the Palme d'Or restaurant located
in the historic Biltmore Hotel.
Photo by Michael Reiss
The Palme d'Or restaurant located in the historic Biltmore hotel is as exciting, sensual and glamorous as the Cannes Film Festival award which bears its namesake. The space is chic, the live music seductive and the cuisine is delectable. Chef de Cuisine Philippe Ruiz has ingeniously modernized his interpretations of nouvelle French cuisine to dazzle even the most sophisticated palate. His style epitomizes the confident execution of classic French technique with 21st century flair and panache. His menu, composed of creations offered in tasting portions, allows for diners to customize their own tasting menu or to follow the suggested tasting formats proposed by the chef. In any case, the experience allows for a complex combination of taste sensations that is sure to elicit sounds and gestures of delight. The wine pairings, knowledgeably selected and professionally presented by Sommelier Sebastian Verrier make for a thrilling and thoroughly satisfying three star Michelin level dining experience.
Chef de Cuisine Philippe Ruiz and Sommelier Sebastian Verrier
create a memorable experience at the Palme d'Or restaurant.
Photo by Michael Reiss
Favorite Appetizers:
Maine
Lobster & Creme Fraiche Cappuccino
Pan Seared Hudson Valley Foie Gras,
Toasted Brioche, Fruit Chutney & Balsamic Reduction
Favorite Entrees:
Mediterranean Langoustine, Black trumpet Mushroom, Light Orange Bouillon
Seared Baby Lamb Chop, Vegetable Ragout, Chorizo, Sweet .Garlic & Spiced Harissa
Sauce
Favorite Dessert:
Basil Lime Sorbet & Strawberry Infusion with Pistachio Mascarpone
Mousseline
.
Chef de Cuisine Philippe Ruiz's exquisite culinary creations are nothing
short of magic.
Photo by Michael Reiss
Palme d'Or
Biltmore Hotel
1200 Anastasia Ave.
Coral Gables
(305) 913 3201
Touch
Photo by Michael Reiss
Touch combines all of the elements that make for a great dining experience and notches them up to an even higher level. Touch awakens all of the senses. The exotic decor bathed in shades of red and splashed with broad brush strokes of vibrant color in motion evokes a timeless sense of intrigue and sensuality. The haunting sounds of the strolling flute player and the background music orchestrated by a D.J. create a high energy, hypnotic effect. The tables, placed deliberately at close proximity in the main dining room create intimacy and a sense of a communal bacchanal. Executive Chef Sean Brasel's menu tempts you to explore creative combinations of "New American Cuisine" which will surprise and delight your senses of sight, smell and taste. The cocktail and wine selection is designed to further enhance your dining pleasure. Touch invites you to an exciting dining adventure which epitomizes the glamour and style of the South Beach scene.
Touch's dramatic, sophisticated interior awakens all the senses.
Photo by Michael Reiss
Favorite Appetizers:
Trio Tuna Tartar
sushi grade tuna tossed
with ginger, scallions, chili oil and guacamole and paw paw mole finished with
organic baby micro greens and crispy flour tortillas
Marinated Beef Strip
Salad
thinly sliced marinated prime New York strip served with chayote, baby
hearts of palm, coconut and pickled papaya salad tossed with preserved lime dressing
Favorite Entrees:
Potato Wrapped Black Grouper Filet
black grouper filet stuffed with red wine syrup and goat cheese served on sauté
of baby spinach and golden raisin and parsnip puree with a spicy mango sauce
Duck Two Ways
cinnamon smoked duck leg confit with a “Chinese” cured
duck breast paired with charred-banana mashed potatoes and a berry Goldschlager
glace
Favorite Dessert:
Menage A Mousse - Decadent layers of Dark, Milk and White Chocolate Mousse Accented with a Praline Crisp
.
This is an array of tempting appetizers found at Touch.
Photo
by Michael Reiss
Touch
910 Lincoln Rd.
Miami Beach
(305) 532 8003
Perricone's Marketplace
and Cafe
Photo by Michael Reiss
Perricone's Marketplace and Cafe is located near the high rise financial district just off of Brickell Avenue. This charming wood and stucco 18th century transplanted farmhouse is a dramatic contrast to the nearby skyscrapers. The building with it's large patio dining area set amid hundred year old trees, speaks to the bygone era when Italian families made everything from scratch and ate together every night. Longing for the nostalgia and great home-cooked food like Ma and Grandma used to make? You've only got to step inside Perricone's Cafe and Marketplace and be greeted by owner Steven Perricone to know that you've come home. As you review the menu, you'll see all your favorites plus the nightly specials which showcase the talented kitchen staff. No wine list here, just go to the market side of the house and choose a bottle to bring to the table. The food is as satisfying as down home cooking can get, the service is friendly and helpful and the clientele are mostly regulars who share their neighborhood find with lucky friends and savvy visitors in the know. This is indeed a place to celebrate the joys of life in a relaxed, tropical setting. Buon Appetito!
Perricone's Cafe and Marketplace's dramatic atmosphere created
by hundred year old oak trees.
Photo by Michael Reiss
Favorite Appetizers:
Mediterranean
Mussels poached in White Wine, Fresh Diced Tomatoes, Garlic & Extra Virgin
Olive Oil
Perricone's Organic Salad - arugula, watercress & Belgian endive
with walnuts, julienne of pears and apples, topped with crumbled gorgonzola in
a fine herb vinaigrette
Favorite Entrees:
Seafood Linguini
Fra Diavolo - Lobster, Shrimp, Scallops, Mussels & Calamari
Chicken Parmigiana
with Pasta Pomodoro - delicately seasoned and lightly fried chicken breast topped
with Pomodoro sauce and melted mozzarella cheese, served over pasta prepared with
crushed tomatoes, fresh basil, garlic and extra virgin olive oil.
Favorite
Dessert
:
Banana Cake - layers of fresh cut bananas and cheese filling
surround outrageous banana cake
.
Mama mia--the food at Perricone's Marketplace and Cafe is tasty
and plentiful!
Photo by Michael Reiss
Perricone's
Marketplace and Cafe
15 SE 10th St. at SE 1st Ave.
Miami
(305) 374
9449
Blu Moon Restro/Bar
Photo by Michael Reiss
Blu Moon Restro/Bar is discreetly tucked away on the second floor of the Doubletree Grand Hotel. It is a dining venue worth searching out. Long established restaurateur, Massimo Mancuso, has outdone himself in designing a sophisticated, sexy, bay view space to spotlight his Fusion Mediterranean cuisine. The menu intrigues and captivates your interest as Mediterranean, Italian and Asian elements comfortably intermingle. The wine list is as remarkable as the menu in presenting a variety of offerings so reasonably priced as to invite even the most timid to explore and try something new. Select from thin, crisp, wood-fired pizzas to superbly prepared al dente pastas. Go on to perfectly prepared meats and seafood. End with dessert, which should include the Italian version of doughnuts prepared to order. This is an irresistible and fitting conclusion to an evening as magical as the Blu Moon.
Designer/Owner Massimo Mancuso welcomes you to his sophisticated
Blu Moon Restro/Bar.
Photo by Michael Reiss
Favorite Appetizers:
Fresh Scallop Medallions in a Succulent Sauce with a touch of Red Caviar
Tuna Carpaccio in honey and ginger reduction served with Wild Mushrooms
Favorite Entrees:
Crunchy Roast Duck breast with William Pears and
ginger served with a Rice Timbale
Flat Macaroni tossed in a succulent Truffle
Sauce with Foie Gras
Favorite Dessert
:Made to order Italian
Doughnuts
.
Thin, crisp wood-fired gourmet pizza is only one of the many delectable items
found at Blu Moon Restro/Bar.
Photo by Michael Reiss
Blu Moon Restro/Bar
Doubletree Grand Hotel
1717 North Bayshore Dr.
Miami
(305) 373 8188
Shula's American Steak House
Photo by Michael Reiss
Located in the Alexander Hotel on Miami Beach's Millionaire Row, Shula's American Steak House is designed to spotlight the NFL's winningest coach and the 1972 Miami Dolphins "perfect season". The warm, clubby atmosphere created by dark, rich woods and plush seating offers a perfect backdrop to display prized memorabilia and to showcase the prized, Certified Angus Beef Steaks proudly presented for selection by the waitstaff. The restaurant's reputation is built on serving the "biggest and best"with Shula's custom cuts and aging resulting in tender, flavorful, exceptional steaks. Appetizers, salads and desserts are also generously sized, expertly prepared and presented. This is a perfect opportunity to experience a winning formula for a successful night out on the town.
There is a warm, clubby atmosphere at Shula's America Steak House.
Photo by Michael Reiss
Favorite Appetizers:
Barbecue Shrimp Stuffed with Basil
Oysters Rockefeller
Favorite Entrees:
Surf and Turf - 8 ounce Filet Mignon and two pound Lobster
22 ounce Cowboy Ribeye Steak
Favorite Dessert:
Belgian Chocolate Soufflé
.
Some of "the biggest and the best" beef is served at Shula's
America Steak House.
Photo by Michael Reiss
Shula's American Steak House
Alexander Hotel
5225 Collins Ave.
Miami Beach
(305) 341 6565
Cacao
Photo by Michael Reiss
When Executive Chef Edgar Leal chose the name Cacao, Spanish for chocolate, he meant to evoke the concept of dining as an overall sensuous, delectable experience. That is exactly what he serves up nightly at his chic, contemporary Latin American restaurant. With dishes spanning the Pan- Latin cuisines, Chef Leal, an accomplished and passionate master, adds his unique interpretations and offers an array of refined gustatory pleasures. Sommelier Rich DiGiacomo enhances the experience with his interesting, eclectic and uncommon wines that he ably pairs with each dish upon request. Consider the exceptional value of the tasting menu to ensure a memorable and most pleasurable dining adventure.
This is the exciting food at Cacao.
Photo by Michael Reiss
Favorite Appetizers:
Black Bean Foam Soup with Fresh White
Cheese and Sour Cream
Mushroom and Artichoke Ceviche
Favorite
Entrees:
Chorizo and Chicken Stuffed Quail with Red Wine Sauce and Aji
Panca Oil
Latin Barbecued Braised Short Ribs "Fork Tender"
Favorite
Dessert
:
Chocolate Tartlet with fruit and cardamom cream
.
Executive Chef Edgar Leal and his wife, along with Sommelier Rich DiGiacomo make Cacao the fine dining experience it is.
Photo by Michael Reiss
Cacao
141 Giralda St.
Coral Gables
(305) 445 1001
Chispa
Sparks fly in every sense of the word at Robin Haas's newest restaurant! Sparked-shaped lights in a vibrant red, set the tone for a red hot Latin dining experience. The innovative dishes reflect the inspiration of their Hispanic heritage and then create a palette for Chef Adam Votaw's distinct touches. Suddenly traditional ingredients and dishes are sparked with surprises. The selection of waitstaff is based on their chispa (zest for life) and then ably trained by Director Vincent Lombino. If you're looking for a high energy dining experience to spark your passion, chose Chispa!
This is master Chef Robin Haas in his new exciting restaurant,
Chispa.
Favorite Appetizers:
Tuna
Ceviche, coconut, lime, chiles, soy and ginger
Spring Rolls of Lechon Asado
and Shrimp, salsa agridulce
Favorite Entrees:
Crispy corn flour
pizza dough fired on the wood ovens with pulled lechon, spinach figs, caramelized
onions, sofrito and bleu cheese
Seafood paella del dia
Favorite Dessert:
Crispy Hazelnut Churros with Warm Chocolate Colada
.
Chispa's "Seafood paella del dia" is a traditional dish re-created
with flavor and panache.
Chispa
225 Altara
Ave.
Coral Gables
(305) 648 2600
Pascal on Ponce
Chef Pascal welcomes you to his French cuisine gem,
Pascal's on Ponce.
French cuisine is often lauded as the world's finest and if you wonder why, just try Pascal's on Ponce. This culinary gem has all the components of three star Michelin status without the pretense. The commitment to a perfect dining experience starts at the entrance with a warm reception, continues with attentive, professional service and is culminated by the perfect execution of contemporary French cuisine. The tasting menu, paired with wines, is an exceptional value and will allow you to experience the range of Chef Pascal's impeccable culinary genius.
This is the intimate dining room at Pascal's on
Ponce.
Favorite Appetizers:
Summer
squash ravioli with wilted organic greens, vegetable sauce, olive oil
Moscovy
Duck Terrine, onion compote, mesclun and apple gelee
Favorite Entrees:
Atlantic
Salmon "En Croute", crab meat, peas, lemon confit, shitake mushrooms,
sauce homard
Oven Roasted Duck breast with pears, cabbage, potato, natural
duck sauce
Favorite Dessert:
Grand Marnier Soufflé with Orange Sabayon
.
At Pascal's on Ponce the "Oven Roasted Duck breast with pears,
cabbage, potato, natural duck sauce" is done to perfection.
Pascal's on Ponce
2611 Ponce de Leon Blvd.
Coral Gables
(305) 444
2024
Mark's on South Beach
Photo by Michael Reiss
What makes for a quintessential South Florida dining experience? Take a renowned Chef/Owner, Mark Militello, a masterful Executive Chef, Larry LaValley, a polished dining room and superb waitstaff lead by General Manager Scott Klein and food of consistent high quality and voila! You will find every dish on this contemporary Floridian menu superbly executed, beautifully presented and palate pleasing. You can be assured of an exceptional fine dining experience.
This is the polished art deco dining room at Mark's
on South Beach.
Photo by Michael
Reiss
Favorite Appetizer:
Phyllo wrapped fresh dates
filled with gorgonzola and a red wine poached pear with goat cheese
Roasted
red and golden beets with feta and a cumin-raisin vinaigrette
Favorite Entrees:
Farm raised cobia and Maine lobster with potato fritters and
sautéed spinach on lobster tarragon veloute
Mango honey glazed seared
duck breast and confit of duck with vanilla scented butternut squash puree and
grilled vegetable bundle
Favorite Dessert:
Berry-Mango Trifle with Orange Rum Pastry cream and Chantilly
Mark Militello culinary genius creates such
Mediterranean inspired dishes as "Roasted red and golden beets with feta
and a cumin-raisin vinaigrette."
Photo by Michael
Reiss
Mark's South Beach
1120
Collins Ave.
Miami Beach
(305) 604 9050
Abbey Dining Room
Photo by Michael Reiss
If you're longing to be seduced by the addictive aromas and flavors of the Mediterranean but can't get away, venture to the Abby Dining Room for an authentic culinary journey. Housed in the restored Art Deco Chic of the Abbey Hotel, this gem awaits your discovery. Executive Chef Kira Volz and General Manager Keith Space are committed to taking you to a specific distinct region with every item. The dishes authenticity is only enhanced by the chef's creative touches. The effect being the sensation that you've never quite had a better rendition of the dish! Put yourself in the able hands of these culinary tour guides and enjoy the trip!
This is Executive Chef Kira Volz in the
meticulously restored art deco gem, the Abby Dinning Room.
Photo by Michael Reiss
Favorite Appetizers:
Bruschetta Caponata, roasted vegetables, pinenuts, yellow raisins, fresh
oregano and extra virgin olive oil served on grilled ciabatta bread
Wilted
Spinach Salad, crisp spinach tossed in a warm oven-dried grape vinaigrette with
red onions, pitted Kalamata olives, toasted walnuts and Feta cheese
Favorite Entrees:
Paella de Mariscos, jumbo prawns, fresh mussels and spicy chorizo
simmered in a piquant tomato- saffron sauce with Valencia rice
Tajine of Bell
and Evans Chicken with cilantro oil, a traditional Moroccan stew of chickpeas,
dried fruit and seasonal vegetables served with cous cous and harissa.
Favorite Dessert:
Poached Pears in red wine syrup topped with golden puff pastry and cinnamon ice cream
.
"Bruschetta Caponata, roasted vegetables, pinenuts, yellow raisins, fresh
oregano and extra virgin olive oil served on grilled ciabatta bread,"
a Mediterranean-inspired dish at the Abbey Dinning Room, has crunch and
intense flavors beautifully blended.
Photo by Michael
Reiss
Abbey Dining Room
Abbey Hotel
300 21st St.
Miami Beach
(305) 531 0031
Pacific Time
Photo by Michael Reiss
It's about time that the boldness and vision of Jonathan Eismann, Chef/ Proprietor of Pacific Time be noted. He led the new wave of establishments that has made the Lincoln Road Mall a mecca for dining al fresco in the heart of South Beach. He also pioneered the introduction of pacific rim influences in fine dining in the area. Here we are, a decade later, enjoying the fruits of his labor in one of the most popular spots on the beach! No doubt, the restaurant has stood the test of time and continues to be a leader in it's genre.
This is the lively dining room at Pacific
Time on the Lincoln Road Mall, Miami Beach.
Photo
by Michael Reiss
Favorite Appetizers:
Indonesian
Beef Salad, Seared Angus beef with Chinese cabbage, Boston lettuce, and a spicy
satay style vinaigrette
Iced Tuna Tartare with fresh Idaho potato chips
Favorite Entrees:
Szechwan Grilled Local Mahi Mahi, mirin, sweet shallots, Hawaiian
ginger, and tempura sweet potatoes
One Duck Two Flavors - One Hot One Cold,
barbecued breast of duck, long Island plum wine, fresh plums, huckleberries, Mandarin
duck salad, and crisp pea sprouts in duck oil.
Favorite Dessert:
Warm Bittersweet Chocolate Bomb
One of Pacific Time's
famously presented entrée.
Photo by Michael
Reiss
Pacific Time
915 Lincoln Rd.
Miami Beach
(305) 534 5979
Carmen The Restaurant
Carmen the Restaurant welcomes you at the
David William Hotel in Coral Gables.
Photo by
Michael Reiss
Nestled in a corner of the refined David William Hotel, this "Nuevo Latino" is unique for its Puerto Rican influences. Carmen Gonzalez, Chef/Owner introduces us to her native country through the personal renditions of her distinctive cuisine. Her flair in combining flavors, textures and unusual ingredients makes for a unique dining experience.
Carmen Gonzalez, Chef/Owner of Carmen the Restaurant creates inventive Puerto Rican- inspired cuisine.
Photo by Michael Reiss
Favorite Appetizers:
Florida
Lobster and Avocado Terrine with Key Lime Mayonnaise and Crispy Plantain Fritters
Pan Seared Diver Scallop with Truffle Risotto Crispy Leeks and a Drizzle
of Truffle Oil
Favorite Entrees:
Adobe Rubbed Niman Ranch
Pork Tenderloin with sweet Plantain Puree and Caribbean Gandules Stew
Pan
Seared Red Snapper Filet with White Water Clams and Chorizo Stew
Favorite Dessert:
Upside down Pineapple Cake with Roasted Macadamia and Captain Morgan Spiced Rum Sauce
.
This is the "Pan Seared Red Snapper Filet with
White Water Clams and Chorizo Stew", one of the inspired dishes served
at Carmen the Restaurant.
Photo by Michael Reiss
Carmen the Restaurant
David William
Hotel
700 Biltmore Way
Coral Gables
(305) 913 1944
Barton G., The Restaurant
Photo by Michael Reiss
Bring your party or your party attitude with you to this hip South Beach eatery where the mantra is "fun dining." The presentations are over the top, inspiring awe and stares from diners who wished they had ordered whatever you're eating. The items can be shared "party style" and the food is finger lickin' good with surprising gourmet finesse. The hip disco beat is so infectious that folks have been seen dancing on their seats and in between the tables. A live DJ on Friday night really rocks the house. Be forewarned, this fun, food friendly place is contagious!
Barton G., The Restaurant's beautiful
entrance and bar area welcomes you.
Photo
by Michael Reiss
Favorite Appetizers:
Coconut
crusted Voodoo Shrimp, charred pineapple chutney
Popcorn Shrimp tossed lightly
with sweet chili sauce
Favorite Entrees:
Honey glazed Norwegian
Salmon with sweet corn succotash and haystack sweet potato
Kobe Chopped Steak
, mushroom cream cheese hashbrowns and brown gravy
Favorite Dessert:
Baked Alaska
.
Barton G., The Restaurant serves up the dramatic at every turn...and the food
is gourmet!
Photo by Michael Reiss
Barton G., The Restaurant
1427 West Ave. (14th Terrace)
Miami
Beach
(305) 672 8881
Flute Champagne Lounge
Photo by Michael Reiss
Just around the corner from Smith and Wollensky and Joe's Stone Crab, at the tip of South Beach, is an intimate hideaway, aglow in shades of red and filled with celebratory bubbles. Let the pop of champagne and the beat of the live DJ seduce you to this unique gathering spot until the wee hours of the morning for conversation, people watching and a bit of romance.
This is the elegant Flute Champagne Lounge, which surprises and delights.
Photo by Michael Reiss
Favorite Champagne:
The Magic Flute's Tasting Flight
A Sampling of Three
Unique Champagnes
Favorite Savory:
Fois Gras de Flute
served with toast points and pear chutney
Vietnamese Fusion Spring Rolls
Favorite Sweet:
A selection of fine French Chocolates by La Maison du Chocolate, flown in fresh weekly.
.
Flute Champagne Lounge's "Fois Gras de Flute
served with toast points and pear chutney" is particularly memorable,
as only genuine French Petrosian Fois Gras is served.
Photo
by Michael Reiss
Flute Champagne Lounge
500 South Point Dr.
Miami Beach
(305) 674 8680
Elia
Photo by Michael Reiss
Located in the posh Bal Harbor Shops, Elia's warm earth toned décor and seductive outdoor lounge areas beckon you to come, try the intriguing cuisine. Executive Chef Kris Wessel takes his inspiration from the Mediterranean, his ingredients from the local purveyors and his inspiration from the gods. His unique interpretations of cuisines of the sun are creative, artistic, sumptuous and satisfying. The eclectic wine list is organized by region and price and offers interesting and affordable selections in all categories.
This is the Elia's warm and inviting dining room.
Photo by Michael Reiss
Favorite Appetizers:
Andalusian Seafood Soup (well spiced,
crab, shrimp, oyster)
Organic olive oil drizzled Heirloom tomatoes, feta and
aged balsamic
Favorite Entrees:
Orange flower honey and Date
roasted Salmon with baby fennel and mustard greens
Made to order, Lobster
Risotto, favas and white truffle-mushroom bouillon
Favorite Dessert:
Duo Pear and quince granite with pear chips
Executive Chef Kris Wessel's creative genius flows into such dishes
as "Orange flower honey and Date roasted Salmon with baby fennel and mustard
greens" in the new Mederteranian-inspired restaurant, Elia.
Photo by Michael Reiss
Elia
Bar Harbour Shops
9700 Collins Ave.
Bal Harbour
(305) 866 2727
Smith and Wollensky
Photo by Michael Reiss
Where do you go when you crave a great steak and your companion wants great seafood. Head for the South Beach outpost of this renowned New York establishment for prime grade beef dry aged in house. The stone crabs, giant lobster and fresh seafood impeccably served by waitstaff who are well versed in their strictly American wine list make this magnificent waterfront location a" must eat" spot for serious steak house aficionados.
Besides outstanding beef Smith & Wollensky serves the freshest
seafood, such as this beautifully presented 3 lb live Maine Lobster cooked to
order.
Photo by Michael Reiss
Favorite Appetizers:
Wollensky's Salad
S&W Famous
Split Pea Soup
Favorite Entrees:
Cajun Rubbed Rib Eye Steak
Main Lobster
Favorite Dessert:
Medley of six ice creams and sorbets
.
The fabulous desert cart is worth waiting for at Smith
& Wollensky with gargantuan portions of classic desserts such as chocolate
cake, coconut cake, and carrot cake.
Photo by Michael
Reiss
Smith & Wollensky
1 Washington Ave.
in South Point Park
Miami Beach
(305) 673 2800
Two Sisters Restaurant
.
Photo by Michael Reiss
For a unique and delicious twist on Sunday Brunch, try Two Sisters located at the beautiful Hyatt Regency Coral Gables. You will delight in the array of freshly prepared hot and cold items including seafood, a pasta bar, omelet station, carvery, hot dishes including paella and free flowing sparkling wine. The twist is a cooking demonstration offered several times during brunch hours. Consider the Two Sisters for dinner when the menu turns to "Mediterranean" a term coined by Executive Chef Michael Morris. Signature dishes include a custom stir fry with a choice of meats, seafood, and sauces; and the five spice duck breast in a hoisin plum sauce. In a city with so many restaurants to choose from, this hotel restaurant is worth a try.
.
At the Hyatt Regency Coral Gables Two Sisters Restaurant
you can experienced the highly acclaimed Sunday Brunch, which is creative
and elegant.
Photo by Michael Reiss
Consider the Two Sisters for dinner when the menu turns to "Mediterranean" a term coined by Executive Chef Michael Morris. Signature dishes include a custom stir fry with a choice of meats, seafood, and sauces; and the five spice duck breast in a hoisin plum sauce. In a city with so many restaurants to choose from, this hotel restaurant is worth a try.
At the Hyatt Regency Coral Gables Two Sisters Restaurant two
master chefs serve up savory and creative cuisine, Executive Chef Michael Morris,
assisted by ...
Photo by Michael Reiss
Two Sisters
Hyatt Regency Coral Gables
50 Alhambra Plaza
(305) 441 1234
Pearl
Photo by Michael Reiss
Prepare to be swathed in an iridescent coral glow as you walk up the stairs of this surreal South Beach restaurant and champagne lounge. Where to begin? There's the stand up sushi bar, the ultra cool lounge and disco bar complete with bubbling waterfall, the retro champagne bar in the round, the neon blue dining room and the open air terrace with lounging beds. All venues serve champagne, sushi and the distinctive cuisine of Executive Chef Brian Molloy whose Irish heritage dictates integrity and freshness in the use of ingredients. His selections reflect the seasons, his classical French training and a touch of Asian spicing for good measure. Pearl offers all the ingredients for a "hot" South Beach night on the town.
This is the retro- "way cool" champagne
bar at Pearl Restaurant & Lounge where champagne is served and made-to-order
sushi is always available.
Photo by Michael Reiss
Favorite Appetizers:
Duck Prusciutto Salad, Field Greens, Asparagus, Shaved Fennel, Orange
Segments, Toasted Hazelnuts, and Parmesan Cheese
Iron Skillet Foie Gras, Puff
Pastry Pillow, Poached Pears, Mache Greens, Port Syrup
Favorite Entrees:
Pan
Roasted Yellowtail Snapper,Black Forbidden Rice, Baby Bok Choy, Thai Coconut Sauce
Lobster, Shrimp and Scallop Thermidor, Dutchess Potatoes, Fresh Tarragon cream,
white Wine, Sprinkled with Parmesan Cheese
Favorite Dessert:
Apple Charlotte with cinnamon ice cream and caramel sauce
.
This fresh Main Lobster is the work of art of Executive
Chef Brian Molloy who produces superb food dramatically served at Pearl
Restaurant & Lounge.
Photo by Michael Reiss
Pearl
Penrod's ,1 Ocean Dr. at 1st St.
South Beach
(305) 673 1575
Hosteria Romana
Photo by Michael Reiss
No trip to Miami Beach would be complete without a stroll on Espanola Way. This quaint neighborhood of shops and restaurants is filled with a zest for life that is palpable. Stroll the avenue, browse in the shops and stalls and savor a meal at one of the eight neighborhood restaurants. Try Hosteria Romana where the vibes are authentic Italian. Host/owner Mario invites you to come and eat as if it were his home. Sit down al fresco and be part of the family. Enjoy the authentic fare, the street scene and the essence of Roman hospitality.
This is the entrance to the exciting and fun Espanola Way
in Miami Beach, Florida, where one can stroll and find fine
restaurants and shops.
Photo by Michael Reiss
Favorite Appetizers:
Greek Salad, mixed lettuce, tomato, feta cheese, cucumbers
and olives
Calamari Fritti
Favorite Entrees:
Spaghetti ai Frutti di Mare, calamari, shrimp, mussels, clams in tom ato sauce
Favorite
Dessert:
Gelato
.
It's great fun to eat at Hosteria Romana at Espanola
Way.
Photo by Michael Reiss
Hosteria Romana
429 Espanola Way
( Between Drexel and Washington Aves.)
Miami Beach
(305) 532 4299
Diane Sukiennik, Associate Editor, Food
and Wine Access
Michael
Reiss, Editor, Food and Wine Access
What To Do
Food and Wine Festivals in South Florida
.
Photo by Michael Reiss
South Florida is the place to be in the winter. Snowbirds from the north and the southern hemisphere have long known this. But now, gourmets and gourmands have a host of world class culinary events to choose from, or better yet, to attend them all! Among the many festivals, these offer stellar culinary experiences and a taste of the dynamic South Florida culinary scene.
South Beach Wine & Food Festival
Photo by Michael Reiss
South Beach Wine & Food Festival is a national, star-studded, three-day weekend destination event showcasing the talents of the world’s most renowned wine and spirits producers, chefs and culinary personalities. Hosted by Southern Wine & Spirits of Florida and Florida International University (FIU), the festival benefits the Teaching Restaurant and the Southern Wine & Spirits Beverage Management Center both located at FIU.
Sophistocated, exciting, and full of fun, the South Beach Wine &
Food Festival features free-flowing Champagne at one of the many top-flight
events.
Photo by Michael Reiss
Celebrating its sixth anniversary, Feb. 23 - 25, 2007, the South Beach Wine & Food Festival has become one of the largest and most well-known festivals of its kind, in the country. The festival continues to attract the best in the industry to a three-day wine, spirits and culinary celebration set against the Atlantic-framed, sandy beaches of America’s Riviera, South Beach.
The Annual Miami Wine and Food Festival