bachour2585Bachour Bakery + Bistro, a contemporary bakery and bistro from celebrated pastry chef and 2016 James Beard Award semifinalist Antonio Bachour – formerly of JG at the St Regis Bal Harbour, and former Eating House Chef/Partner Henry Hané, has settled on the southwest corner of the Brickell World Plaza building located at 600 Brickell Avenue, where Tamarina stood, with restaurant access and valet located on SW 7th street.

Bachour’s side features delicate pastries and freshly made morning viennoiseries, including Danish, brioche, and a variety of flaky croissants – gianduja, almond and a Miami-centric guava and cheese; signature desserts such as bonbons, macaroons, petits gâteaux (small cakes), layered verrines, entremêts and tarts; and large specialty cakes. From Hané, there’s a rotating menu of   savory breakfast dishes and scrumptious lunches with leaf and grain-based salads, open-faced sandwiches, housemade soups and veggie-heavy main dishes. Also in the kitchen, Sous Chef Karina Rivera worked with Bachour for four years at the St Regis, a prior at Celebrity Cruise Lines, and at high-end resorts in Cancùn and Los Cabos, Mexico.  

Bachour Bakery + Bistro located in the southwest corner of the Brickell World Plaza building at 600 Brickell Avenue,  is open for breakfast, lunch, early dinner and an all-day weekend brunch,  Monday through Friday from 7a.m.-7p.m. and Saturday and Sunday from 7a.m.-5p.m. 305-330-6310   www.bachourbb.com

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Glass & Vine, a 200-seat indoor/outdoor restaurant with a 24-seat bar as the interior’s focal point, has opened in the former Coconut Grove Library space in the heart of Peacock Park in Coconut Grove,   as part of Grove Bay Hospitality Group’s expansive project, with the talented chef Giorgio Rapicavoli – of “Eating House” fame, at the helm. 

“We’re beyond excited to celebrate the grand opening of Glass & Vine. We think Glass & Vine’s setting, design, menu and style will appeal to all walks of life.  Our vision for a new spot in the Grove perfectly aligned with Giorgio’s,” said Grove Bay Hospitality Group’s Ignacio Garcia-Menocal and  Francesco Balli who plan to transform Coconut Grove into a culinary and retail destination for locals and visitors alike. The partners leased from The City of Miami a seven acre property along the water’s edge, to be named The Harbour, and in 2017, will introduce two additional restaurants; an indoor/outdoor event space overlooking the bay; a marina complete with an inviting bay walk; retail shops and a public mini-park.

Chef Rapicavoli - Food Network Chopped champion, FORBES 30 Under 30 list-maker and James Beard Award semi-finalist - crafted the menu after a whirlwind culinary and cultural tour of Europe.

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Menu categories are divided into GardenSea and Land. All offerings are designed to be shared, mix n’ matched.  Garden ($10-13) offerings will include a refreshing Watermelon Salad – crema, cotija cheese, toasted corn and cilantro; a Grilled “Wedge” Salad – buckwheat, bacon and buttermilk dressing; and Florida Stracciatella – charred cabbage, black truffle, egg and potato. Sea ($14-34) options will comprise of the freshest local catch with Florida Clams – frijoles negros, lime and herbs; Local Fish Tartare – frozen leche de tigre, jalapeño and radish; and Housemade Bucatini – sea urchin butter, citrus and rock shrimp.   Land ($12-55) dishes feature Grilled Sweetbreads – celery root and celery chimichurri; Lamb Ribs – “305” spice, peanuts and mint; Grilled Duck Breast – carrots, carrot puree and smoked carrot juice; and 28 Oz. Bone-In Ribeye – marrow/truffle butter and smoked sea salt.

Rapicavoli’s innovative Desserts ($11) feature Buttermilk Panna Cotta – pistachio, lemon, sweet herbs and California Olive Ranch olive oil; “Eton Mess” – whipped cream; condensed milk, local sorbet, meringue and passion fruit; and Frozen Blue Cheese – toasted hazelnut; saw palmetto honey and black pepper.     

Cocktails ($12)  created by Eddie Fuentes and Cocktail Cartel  include Yellow Submarine – Olmeca Altos Tequila, apples, local citrus and cayenne; Our Dark & Stormy – Cruzan Blackstrap Rum, vanilla bitters, nutmeg and ginger soda; Catcher & The Rye – Jim Beam Rye, lillet, chamomile, cinnamon smoke and bitters; and The Miami Incident – Effen Vodka, Kaffir lime, strawberry and eucalyptus tincture. The bar program also includes an array of Florida craft beers as well as white and red wines by the glass, quartino or bottle.

Glass & Vine is located at 2820 McFarlane Road in Coconut Grove. Dinner will be served nightly beginning at 4PM. Valet parking is available in front of the restaurant on McFarlane Road.  (305) 200-5268http://www.glassandvine.com/

 

 

Palmeiras Beach Club has opened a boutique hotel with 20 rooms in the beautiful Grove Isle overlooking the breathtaking views of the Biscayne Bay, with an all-white dining-room and large bay windows in the spot where once stood Gibraltar and Baleen.    

It owes its concept to Sami Kohen, former general manager at Seasalt & Pepper,  and Jacques Wulffaert , a former luxury cruise executive.  Dining is in the hands of culinary ambassador, the Venezuelan chef Alfredo Alvarez and his team – including Chef de Cuisine Abraham Silva and GM Werner Piccolino, all last seen at Seasalt & Pepper on the Miami River.   

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The Mediterranean menu features a selection of pizzas and flat breads ($15 - $18), starters like seared sepia ($18) with baby artichokes, feta cheese, mint tabbouleh, tomato confit, chorizo, and piquillo peppers; a charcuterie tray, the house salumeria ($24) with prosciutto, mortadella, capicola, salami al finocchietta, house cheeses, mustard, and dates; lobster and tuna cornets ($24), Key lime, mâche, frisée, tarragon, snow peas, lychees and soy dressing; and a seafood selection ($28 to $60) - oysters, shrimp, Maine lobster, Alaska king crab legs and stone crabs  priced individually or in a seafood tower.   

 

 

IMG 1417IMG 1419Homemade pastas range from mushroom or artichoke ravioli ($24 ) to Tagliolini en Brodo ($21),  with arugula, crisp lardon, thyme, parmesan, and garlic chips.

 

Entrées list Mediterranean Turbot ($38) with tomatillo sauce, fennel, snow peas, pearl onion, tomato confit, carrots and sturgeon caviar; seared branzino ($32) with garlic broccolini, baby zucchini, grape tomatoes, baby carrots, and herbs d’Provence; 14 oz. “Duroc” Pork Chop ($45) with compressed green apples, glazed fennel, celery, shallot purée, passion fruit au jus, Veal chops and grilled steaks.   

Desserts – mango mousse, brie tiramesù, chocolate feast with Valrhona crust, black and white ganache, chocolate soil, Grand Marnier ice cream – are all housemade and the wine list is well curated.

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 In addition to the main dining room Palmeiras Beach Club offers a private 20-seat Perrier-Jouët Chef’s Table ; the Patrón Tequila Lounge open all day, a pool and beach areas featuring cabanas, lounge chairs, Hamptons-style day beds and a separate menu; and the large awning-covered outdoor Taittinger Lounge and Beach Club to sip champagne and enjoy bites from either the main dining room or pool menu.   

Palmeiras Beach Clubis open to the public and island residents seven days a week for breakfast from 7 a.m. to 10:30 a.m., lunch from 11:30 a.m. to 5 p.m., and dinner from 5 p.m. to 11 p.m. The Taittinger Lounge and Beach Club and poolside dining are open for lunch from 11:30 a.m. to 5 p.m. and dinner from 5 p.m. to 11 p.m. The Patrón Tequila Lounge is open from 4 p.m. until closing.  A membership package is available to non-residents offering discounts, complimentary valet and priority reservations on club amenities. Palmeiras Beach Club at Grove Isle can be reached by car or boat – valet parking and docking, including yachts, are available day and night.  For restaurant and beach club reservations : www.palmeirasbeachclub.com.

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In the age of pop-ups, the Asian-inspired Prey has alighted with a bang  on the gorgeous rooftop of the funky 1 Hotel South Beach and will remain there through April 30, and hopefully beyond that date, caressed by balmy sea breezes and hydrated by deliciously infused sakes (I enjoyed the hot and spicy Chinese Firecracker Sake throughout dinner) and creative cocktails made of local, wild and health-giving plants.

chefbunThe host is the nature-inspired eco-luxe beachfront hotel, home to Beachcraft; Celeb chef Tom Colicchio's elegant beachside grill.  The Chef is Bun Lai, of Miya , who revolutionized New Haven, CT, with his concept based on fusing sustainable seafood and plant-based products with invasive species.  Hence the name: Prey - an animal that is hunted and killed by another for food.

The idea is to repair the damage inflicted by humans on predator-and-prey relationships and help restore the precarious balance to destroyed habitats. The result is a sui generis menu ranging from $8 to $35 with headings like “Mama told you to eat your veggies” listing salads – the Kavalcada ensalada with massaged kale, and a Karma-virtue chickenots fingers. Next come “Oh, Those Invasive Fish!” with Catfish Blues – Chesapeake Bay blue catfish, asparagus, apricots and black soybean; Finger Linckin’ Fish Ribs with Asian carp and Kiribati Sashimi with Florida lionfish.

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Most sushi options are plant-based, make with brown rice, and filled with all manners of nut creams and vegetables. Over the River and Through the Woods proposed different recipes using land animals that are not conventionally used for sushi: Where The Antelope Play is a nigiri with grilled Texas antelope and sesame seeds; Cerdo Imperialista, is made with feral pork, cheese and topped with quail egg; and Crickle Berry Blue is make with crickets, cheese and plum.

But don’t expect the bizarre to stop there, it continues with dessert which I will not recommend to anyone with loose teeth. There must be a reason, which eludes me at this point, why the Seven Deadly Sushi rolls of mocha, cashew butter, strawberries and cacao nibs topped with coconut-plantain sorbet is endlessly chewy.

A tasting menu under the heading “Future Sushi Omakase” – the most popular suhi recipes from the 2150, is available for $95.00 per person. There are also prix-fixe and late-night bites.

Prey is open through April 30. Dinner Wednesday through Sunday begins at 6 p.m. For reservations, call 305-604-1000. 2341 Collins Ave., Miami Beach. rooftop@1hotels.com

 

 

The West Palm Beach Marriott has appointed Christian Quiñones as Bistro Ten Zero One’s executive chef, Marriott’s signature restaurant.  He will oversee the hotel’s in-house banquet and catering services as well. Quiñones comes to Bistro from Puerto Rico, where he worked as the corporate chef for Santana Enterprises and most recently opened up Emigrante Gastrobar at TRYP by Wyndham Isla Verde. He previously worked at Mar-a-Lago, the Four Seasons and the International Polo Club, before working at Agata & Valentina in New York City. Along the way, Quinones has worked with a star-studded line-up of chefs including Alain Alegretti, Jean Georges Vongerichten and Mollie (Oprah Winfrey’s chef); and has had the honor of cooking for the Princess of Jordan and the Duchess of York, Sarah Ferguson; and for Donald and Melania Trump’s wedding.

Bistro Ten Zero One is located inside the West Palm Beach Marriott at 1001 Okeechobee Boulevard in West Palm Beach.   (561) 209-3353

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