The Pubbelly Restaurant Group will be expanding the Pubbelly Sushi concept to the Dominican Republic at the Casa de Campo resort Marina  in November 2015.

The space will house up to 172 guests and Culinary Director and Founding Partner of The Pubbelly Restaurant Group, Jose Mendin together with Pubbelly sushi partner Yuki Ieto plan  to feature all the classic items from menu served in Miami’s Sunset Harbour location.  Local favorites include the butter Snow Crab Roll wrapped in barely-there goma soy paper and ponzu; the Yellowtail Roll with green soy paper, truffled yuzu, snow crab and nori flakes as well as grilled dishes from the popular Japanese Robata Grill.

For information on Casa de Camp:

 Chef Andrew Carmellini’s The Dutch at W South Beach Hotel & Residences has appointed Adonay Tafur as its new executive chef.

Tafur (29), started as sous chef in March 2014. “Adonay has been a part of the family at The Dutch for a while and we are thrilled that he has taken over as executive chef,” said Carmellini.  The Brazilian born Tafur moved to Colombia before coming to the United States as a teenager. He began his culinary career in Spain before working  at Gotham Steak House at Fontainebleau Miami Beach and later Gotham Bar and Grill in New York City under James Beard award-winning Chef Alfred Portale. 

Joining Tafur in the kitchen is the newly appointed Executive Sous Chef David Robbins.

The Dutch is located inside W South Beach Hotel & Residences2201 Collins Avenue, in Miami Beach, Florida, 33139. Telephone: (305)

Now through Wednesday, September 30, 2015, gelato aficionados can pick up a “Friends & Family” 1 kg. or 2 lbs. to-go pack with four signature flavors of mixed berries, milk chocolate with almonds, peanut butter and traditional semifreddo for $16, a 35% discount off the regular kilo price. The back-to-school offer will be available while flavors last; no substitutions available.

Guests can pick up the packs at Freddo’s flagship store on 610 Lincoln Road, Miami Beach or via delivery by calling (305) 604-0065. Delivery rates apply.  

Roca bros

 The Roca Brothers at KLIMA with (center) owner Pablo Fernandez-Valdes and wife Vanessa 

roca dinner

Josep Roca (left) and Joan Roca w/ KLIMa chef Rustarazo and owner Pablo Fernandez-Valdes 

 The newly opened KLIMA Restaurant and Bar in Miami Beach held a private dinner for the world top ranked chefs Joan, Josep and Jordi Roca Brothers,  owners of the #1 restaurant in the world El Celler de Can Roca in Girona, Catalonia, Spain.

Pablo Fernández-Valdés, KLIMA co-owner  and close friend of the brothers  welcomed the trio along with other family members and friends to a menu specially created by KLIMA’s Executive Chef, David “Rusti” Rustarazo,  including Fennel carpaccio with burrata, kalamata & sundried tomato; Tempura King Crab with mustard; Hake Kokotxas in green sauce, chickpea and egg yolk; Wild boar, potato parmentier, garlic and sweet onion, squab and American Red Snapper with lobster suquet. For dessert: White chocolate sponge cake, macadamia, orange, yogurt ice-cream and raspberry ice-cream

During August 1 – September 30, 2015, Miami restaurants offer three-course meals featuring signature dishes created by renowned chefs at reduced prices: Lunch $23 and Dinner $39.

For additional information and a list of participating restaurants, click on:

The blue moon is fairly rare (think of  'once in a blue moon'...) and occurs when a second full moon appears on the same month in one calendar year.  To celebrate this year’s Blue Moon on Friday, July 31, which coincides with National Oyster Day, from Friday July 31st through Friday August 7th Blue Moon Brewing Company and Midtown Oyster Bar  are offering $6 Blue Moon bottle beers pairing with their very own oyster all day every day.

The kickoff event is scheduled for Friday July 31st from 6 to 9pm at Midtown Oyster Bar, located at 3301 NW 1st Avenue, with Blue Moon samplings, telescopes to view the actual blue moon astronomical phenomenon and special happy hour deal of four-beer bucket and six complimentary oysters.  RSVP for the Kickoff event on Friday July 31sthere.

Midtown Oyster Bar, 3301 NE 1st Ave., Suite 103-1, Miami, FL 33137. Tel: 786-220-2070. 

Blue Moon Brewing Company’s head brewmaster and founder, Keith Villa, first created Blue Moon® Belgian White Belgian-Style Wheat Ale back in 1995 in downtown Denver, Colorado.

Chef and Restaurateur Pascal Oudin  - who trained under 3-star Michelin luminaries and world-renowned greats Roger Vergé, Joseph Rostang, Gaston Lenôtre and Jean-Louis Palladin before earning his own chops as Florida Chef of the Year (Chefs in America Foundation), Best New Chefs 1995 (Food & Wine Magazine), and Best New Chef in Florida (Esquire Magazine) – kicks off the anniversary celebrations with six months of daily, nightly and monthly specially priced prix-fixe menus, dinners, tastings and events.  

Pascal’s on Ponce specially-priced 15th Anniversary Bistro Menu (for lunch only:  $26.95 per person, with an optional paired wine flight for $15 per person)  a three-course prix fixe menu of Pascal’s lunch classics and guest favorites carries on through the end of the year.  Nightly promotions surrounding the anniversary include one complimentary soufflé and $15 gift certificate to return to Pascal’s, awarded per couple or pair for dinner guests who mention the promotion.

Pascal’s on Ponce, 2611 Ponce de Leon Boulevard in Coral Gables, is open for lunch, Monday through Friday from 11:30 a.m. –2:30 p.m. and dinner, Monday through Friday, from 6:00 p.m. – 10:30 p.m. and Saturday, from 6:00 p.m. – 11:00 p.m.

La Moderna restaurant is now open for lunch daily from 11:30 a.m. to 4 p.m. with lighter menu options such as Mushroom Salad with Arugula, Parmesan Shavings and Balsamic Reduction; Grilled Salmon Salad with Kale, Toasted Almonds and Citronette Dressing; and Black Cod served Mediterranean style with Black Olives Tomatoes, Capers, Potatoes and Basil. La Moderna also serves Neapolitan-style pizza, modern Italian classics such as Spaghetti with Clams and Risotto with Porcini Mushrooms along skillfully crafted cocktails and mean extra dry martinis, i.e., “Dr. Strangelove Martini,” made with Gin, Eucalyptus, St. Germain Elderflower and St. George Absinthe. La Moderna, 1874 Bay Rd., Miami Beach, FL 33139, 786-717-7274,




Beginning Saturday, July 25, at 12 noon,  Klima’s Executive Chef David “Rusti” Rustarazo offers “Arroz con Amigos,” a Paella brunch with recipes from Barcelona to the sounds of a live Flamenco guitarist.

Three homemade contemporary interpretations of Paella  – a meat Paella, fish Paella and vegetable Paella – served buffet-style from three separate oversized frying pans placed on an open flame, known as “Paelleras”,  an abundant Salad Buffet are matched with the house Sangria. Cost: $50 per person (excluding tax and gratuity). Wine, beer, mimosas and other classic brunch cocktails will also be available at an extra charge.

KLIMA Restaurant and Bar, 210 23rd Street, Miami Beach, FL 33139, is open daily for dinner from 6:00 p.m.  786.453.2779 .

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No one will tell you the restaurant business is easy. But it rarely seems this hard.

More than 20 high-profile restaurants have closed in Miami-Dade in recent weeks, outpacing the clip of new openings and putting operators on edge as they head into the year’s slowest months.

Oak Tavern: The Miami Design District restaurant closed in May when its building was sold.

The closures have snuffed out restaurants big and small — from a celebrity chef’s 400-seater in South Beach (Siena Tavern) to a mom-and-pop seafood spot in North Miami (Fish Fish) — at various price brackets and serving all kinds of food. No place, it seems, is immune.

“It’s a bloodbath,” said Chris Sommers, co-owner of Pi Pizzeria, a St. Louis-based chain that closed at 124 Collins Ave. in Miami Beach last week after fewer than three months in business.

“Our timing was bad, opening with the start of the slow season, but this is obviously unusual,” Sommers said. “Perhaps we could have persevered to the high season, but the high season would have needed to be so high to offset this incredible low. We decided to cut our losses and reinvest in another store near Washington, D.C.”

While Pi was the shortest-lived of the recent closures, several were in and out in a matter of months:

▪ Campania, five months at 4029 N. Miami Ave., Miami.

▪ Ted’s at YoungArts, six months at 2100 Biscayne Blvd., Miami.

▪ Siena Tavern, six months at 404 Washington Ave., Miami Beach.

▪ Porfirio’s, nine months at 850 Commerce St., Miami Beach.

▪ Bistro BE, 10 months at 1111 SW First Ave., Miami.

▪ Ticety Tea, 10 months at 206 Miracle Mile, Coral Gables.

Only one of more than 20 restaurants that have shut here since May 1 had been open longer than five years: Maiko Sushi, which opened in 1992 at 1225 Washington Ave. in Miami Beach and closed last month.

Many restaurants race to open in advance of the busier winter months, hoping to get a piece of the big crowds that come for Art Basel, the Boat Show and the South Beach Wine & Food Festival. And they try to squirrel away what they can to get them through the summer doldrums, limping along until the Miami Spice dining promotion brings in a wave of August-September customers.

Even Miami restaurant groups with portfolios of winning concepts have had to pull the plug on a few as of late. The Pubbelly Restaurant Group closed its French-style restaurant, L’echon Brasserie, as of July 1 at the Hilton Cabana Miami Beach, and 50 Eggs Inc. shut Khong River House on Lincoln Road in May after a 2 1/2-year run that started with a four-star Miami Herald review.

Rising rents and South Florida’s tourist-reliant seasonal economy are often cited as reasons for restaurant failures, but industry observers say some restaurateurs simply create bad concepts, pick lousy locations or have poor execution.

“A lot of people from out of town or opening for the first time just don’t do their homework about Miami,” said Michael Clements, owner of American Food Equipment, which designs commercial kitchens and supplies cookware to restaurants. “Everyone wants to open a restaurant in Miami, but you have to be smart about it. What we’re seeing is people making rash decisions, and they’re paying for it.”

Alisia Kleinmann, founder of Industree, a Washington-based networking group for food-and-beverage professionals with a branch in Miami, said it was only a matter of time before a surge of restaurant openings led to an extended round of closings.

“I see the same thing happening in D.C. and in Philly: High-profile places from respected names are closing after not even six months,” she said. “I think there’s a bubble about to burst in the food-and-beverage industry. People love dining out, and they love new places, so we keep seeing new openings and new openings. But there are only so many customers to go around. So for more and more places to open, some are inevitably going to have to close.”

And while there will always be a time and place for high-end fine dining, Kleinmann said customers respond better to affordable, accessible options.

“The everyday diner wants something that feels authentic, a food experience they can relate to,” she said. “If your concept is so off the wall or you’re trying too hard, it’s hard to connect with the regular Joe.”

Charles Hazlett thinks he’s found a sweet spot among regular Joes. His JEY Hospitality Group specializes in tacos, burgers and beer at TacoCraft, Himmarshee Public House and Rok:Brgr, with locations in Fort Lauderdale, Hallandale Beach and South Miami.

“We don’t do tapas. Everything’s a big portion, and nothing’s over $20,” said Hazlett, who founded the restaurant group with partner Marc Falsetto in 2010.

JEY is eyeing expansions in Orlando, Delray Beach, Palm Beach and throughout Broward, he said. The company tries to identify “low-key but sophisticated” neighborhoods with more locals than tourists, and it keeps buildout costs down by opening only in spaces occupied by a previous restaurant.

“To me,” Hazlett said, “it seems like there are too many high-end restaurants that cater to tourists, especially on Miami Beach, and not enough places that serve the needs of locals year-round.”

Myles Chefetz operates high-end restaurants Prime 112, Prime Italian and Prime Fish, as well as the working-class Big Pink, in Miami Beach’s South of Fifth neighborhood. He has seen plenty of restaurants come and go over the years, and he said he believes the successful ones are those run by locals who are a constant presence in the operation.

“I think we’re over-restauranted right now, and the ones that are going to withstand that are the homegrown people who understand this market better than anyone,” Chefetz said, pointing to Michael Schwartz and Michelle Bernstein as two examples. “They have a following here, they understand that following, and they work hard to keep up with it.”

Meanwhile, the beat goes on.

A cluster of new restaurants is set to open this month in Miami Beach, including Israeli import 9beach (1628 Collins Ave.), Canadian import Byblos (1545 Collins Ave.) and Philly import Continental (2360 Collins Ave.). Coral Gables has a brand-new seafood restaurant, MesaMar, at 264 Giralda Ave.; a My Ceviche opened Wednesday at 232 Miracle Mile; and another healthy fast-casual restaurant may be opening at 206 Miracle Mile, where Ticety Tea closed last month. The South Miami location of Barceloneta (5850 Sunset Dr.), which closed last month, is about to welcome an Indian eatery.

Almost every neighborhood in South Florida has a restaurant opening soon — but what does it take to make one stick around?

“I don’t think there’s any magic formula to it,” Kleinmann said. “But if you look in any city at the restaurants that have stood the test of time, it’s the ones that make simple, great food in a comfortable atmosphere. Those are the places that make it all work for the long haul.”

Evan S. Benn is Miami Herald food editor. On Twitter and Instagram: @EvanBenn.

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Throughout the month of July, Lure Fishbar's Executive Chef John Iatrellis offers a three-course dinner ($50 per person) beginning with a choice of raw bar platter (dressed oysters, jumbo shrimp and clams); calamari with smoked chili glaze; a chop salad with tangy balsamic dressing; salmon tartare with avocado, ponzu and aji amarillo; or crab cakes. Savory entrees include Lure’s Bash Style Burger; shrimp risotto with uni crème; Nori-crusted tuna served with Chinese broccoli and Jasmine rice; herb-roasted chicken with Greek-style oven potatoes, baby artichokes and crispy spinach; and branzino with cauliflower puree and caramelized fennel. Desserts made in-house end the meal with Key lime pie with roasted white chocolate; milk n’ cookies or chocolate peanut butter ice cream sandwich; or two scoops of sorbet (mango-lime, Meyers lemon or passion fruit).

In addition to well-curated wine and sake lists, local craft beers are available by the bottle or on draft. Lure’s bar also offers cocktails created by Bar Director Rob Ferrara including the Dr. Greenthumb ($12) made with Avion Silver tequila, fresh kale & cucumber juices, lime and matcha green tea with a spiced salted rim; and the Changing of the Guards ($10) made with Beefeater Gin, Yeoman tonic syrup, sparkling water and lemon.   

Lure Fishbar is located in the historic St. Moritz Hotel building at the Loews Miami Beach Hotel at 1601 Collins Avenue. Valet parking is available.  (305)




Starting next week, every Wednesday from 7:00 PM to 12:00 AM.  Bagatelle Miami throws a mid-week summer celebration, Bacchanal Wednesdays, with 50% off the entire wine and Champagne list  and BYO wines with no corkage fee!  

Bagatelle Miami, 220 21st Street, Miami Beach. (305) 704-3900.

To celebrate summer, Palme d'OrThe Biltmore Hotel’s Five Diamond award-winning, signature French restaurant, unveils its new menu featuring three tasting menus, ranging from four to eight courses, created by Michelin-starred Executive Chef Gregory Pugin.

The three new tasting menus at varying price points with optional wine pairing list a four-course menu ($95 per person) and six-course menu ($115 per person) with dishes like La Terrine De Foie Gras (Foie Gras Terrine, Lychee Gelée, Lychee Chutney, Country Bread), Les Petits Gris De Bourgogne (Burgundy Snails, Porcini Royale, Black Trumpet and Chanterelles Mushrooms, Parsley Foam,) and La Dégustation D’agneau du Colorado (Colorado Lamb Tasting; Loin, Shoulder, Sweetbread, Home Made Merguez, Garbanzo Purée, Couscous). The eight course tasting menu, priced at $145 per person, includes:  

First Course

Asperges Blanches des Landes

Landes White Asparagus, Golden Ossetra Caviar, Smoked Salmon, Crème Fraîche, Ravigote Sauce 

La Tarte de Thon

Marinated Tuna, Cucumber, Avocado, Mango, Heart of Palm

Second Course

Crabe Royal d’Alaska aux Petits pois à la Française

Tangerine, Poached Alaskan King Crab, Sweet Peas, Carrots, Mint, Onions 

La Terrine de Foie Gras

Foie Gras Terrine, Lychee Gelée, Lychee Chutney, Country Bread 

Third Course

L’Oursin et La Langoustine

Creamy Egg, Langoustine, Sea Urchin

Calamar Poêlé

Seared Calamari, Ibérico Chorizo, Purple Artichokes, Tomato Saffron Coulis, Ink Sauce 

Fourth Course

Les Ris de Veau

Seared Sweetbreads, Morels, Asparagus, Quail Egg, Ibérico Ham, Gnocchi, Veal Jus

Foie Gras Poêlé à la Fraise

Seared Foie Gras, Strawberries, Elderberry Foam, Madeleine

Fifth Course

Le Cabillaud d’Alaska

Curcuma Oil Infused Alaska Black Cod, Compressed Purple Potatoes, Baby Leeks, Lemongrass Coconut Sauce

Le Bar Noir au Couteau

Black Sea Bass and Razor Clams, Bouillabaisse Sauce, Fregola Pasta Ragout 

Sixth Course

La Caille Rôtie Aux Légumes Verts

Roasted Quail Green Vegetables, Morels Mushrooms, Jus

Le Boeuf Kobe du Japon A5+ Aux Carottes (Supplément +35)

Japanese Kobe Beef A5+, Braised Kobe Beef Cheeks, Carrots, Potatoes, Sauce Daube, Old Balsamic

Seventh Course

Ossau Iraty aux Cerises Noires

Ossau Iraty Cheese, Black Cherry Jam


Éclair Chocolat et Grand Marnier Éclair

Chocolate and Grand Marnier Éclairs

La Tropézienne Revisitée à L’Ananas

Brioche Napoleon, Light Orange Cream, Caramelized Pineapple, Tropical Sorbet

Born and raised in the southwest region of France, Chef Pugin boasts an impressive resumé including having worked with the renowned master Chef Joël Robuchon in his Paris laboratory, opening restaurants and working on his TV show. After opening L'Atelier Joël Robuchon in New York City, he remained there for two years as Executive Sous Chef. Pugin left Robuchon to begin working as Executive Chef of Veritas, where he was recognized with a Michelin Star and a Rising Chef of the Year nomination from the James Beard Foundation. Prior to joining Palme d’Or, Pugin served as Executive Chef at Le Cirque in the Bellagio in Las Vegas and received the award for Most Savory Dish of the Year in 2011 for his Oxtail Bucatini Timbale.

Palme d’Or is located inside The Biltmore Hotel at 1200 Anastasia Avenue in Coral Gables. The restaurant is open Tuesday through Saturday from 6 to10:30 p.m. For more information on Palme d’Or, please visit or call 305.913.3200 for reservations.


Through almost 3-years of intensive construction, street closures, and landscape altering conditions (i.e. the closing of Tobacco Road), chef David Bracha and his team at the River Oyster Bar continue to serve 7-days a week in spite of a closure scare:   The River Oyster Bar which opened 10 years ago has inked a deal for three additional years at its current location.

“We made it this far!” said Bracha. “With the first phase of Brickell City Center set to open by the end of the year, we’re excited to be a part of the changing neighborhood and that The River will remain a true neighborhood restaurant amidst the hundreds of national brands opening in the adjacent center.”

Adding additional excitement is the addition of The Oak’s Chef de Cuisine, Curtis Rhodes, as  a full-time fixture in the River Oyster Bar’s kitchen preparing River and Oak’s (Bracha’s sister restaurant, Oak Tavern, had closed earlier this year when the building was sold) favorites, which include Tuna Poke with avocado & sweet soy; Scallop Tostadas; Crispy Suckling Pig; and Mushroom Crusted Ribeye, as well as the Mai Tai and other cocktails which will be offered as The River kicks off the Independence Day holiday weekend at a specially priced POP-OAK dinner with dishes ranging from $5 and $10 to $15 and  $20 each.

The River Oyster Bar remains open at 650 Miami Avenue for regular dinner service, happy hour and lunch, which includes complimentary parking in The River’s adjacent parking lot.

Azul, the Five-Star restaurant at Mandarin Oriental, Miami, has appointed Benjamin Murray as chef de cuisine. Prior to taking the helm at Azul, Chef Murray served as sous chef at the 120-seat restaurant and worked at the Fairmont in Scottsdale, Arizona, the Eliot Hotel in Boston, Massachusetts and Miami restaurants Zuma and Area 31.

To preview Chef Murray’s progressive new menu of modern American cuisine with Asian influences, there will be a special biodynamic wine dinner featuring  Hawk and Horse Vineyards from Lake County, California on Thursday, July 16, 2015 at 7pm. Hosted by winemaker Mitch Hawkins  and Azul’s Wine Director Todd Phillips ( $140 per person). Advance reservations: (305) 913 8358 or

Azul is located at Mandarin Oriental, Miami, 500 Brickell Key Drive.  Dinner is served from 7pm – 11pm Tuesday through Saturday.

On Thursday, June 4th from 7-11pm, Join Arts + Entertainment District for its first-ever dance party on a train!  (Soul Train from 7-9pm, Motown Getdown from 7:30-11pm) Community members and visitors alike are invited to enjoy “Miami Soul Train”, a silent dance party on the Miami Metromover! with headphones provided by Silent Revolution MIA and beats from Myke Dilla, Element, and Tillery James. Local collaborator Buskerfest has coordinated live bands at the School Board East, Bayfront Park and College North stops for attendees to enjoy live and local music. The Arts + Entertainment district is a walkable, bikable ‘urban village’ in close proximity to public transportation.

Meet at CANVAS, 90 NE 17th Street RSVP is absolutely required for both Soul Train and the Motown Getdown after party at


Starting  Tuesday, May 26th, Vagabond Restaurant & Bar will serve lunch, Tuesdays to Fridays  from 11:30am to 2:30pm.

Executive Chef Alex Chang’s menu lists a variety of lunch options, from the classics, such as the turkey sandwich with provolone, lettuce, tomato, green goddess, and country bread  ($12), and light bites such as the Chinese chicken salad with herbs, avocado, citrus, and almonds ($14) to the more adventurous flavors of  pork tonkatsu sandwich with yuzu kosho, sauerkraut, and spicy mustard ($12), and of course the infamous Vagabond cheeseburger, featuring dry-aged beef, B&B pickle, and remoulade on a potato bun ($15).

Vagabond Restaurant & Bar, 7301 Biscayne Blvd, Miami Modern (MiMo) historical district,  Miami, FL 33132. Reservations   (786) 409-5635;

From May through July, The Federal is offering a pop-up vegetarian lunch served exclusively on Thursdays and Fridays from 12pm - 3:00pm.

“We’d been wanting to open for lunch for some time now and saw an opportunity to showcase Chef Cesar Zapata’s versatility with a vegetarian menu,” said GM/owner Aniece Meinhold.

Chef Cesar Zapata’s vegetarian menu changes weekly according to the produce – mostly organic – available. On the menu there are plenty of dishes big enough for sharing: from Avocado tostada and blistered edamame to Crispy Cauliflower tacos ($8) as starters. Then come salads like Brussels sprout salad and chickpea and corn cake topped with greens and dressed in cilantro yogurt ($10) and mains like Black bean mushroom veggie sliders ($12) and cauliflower steak ($12). If everything else is liable to change, The Federal's famous biscuits are a staple and there to stay!. Desserts also change weekly; ours was a lemon curd panna cotta with berries. 

THE FEDERAL FOOD, DRINK & PROVISIONS, 5132 Biscayne Blvd, MIMO, Miami, FL 33137 305-758-9559 is open for lunch Thursdays and Fridays from 12pm - 3:00pm; for dinner: Tuesday – Thursday 6 to 10 p.m., till 11 p.m. on Fridays and Saturdays and till 9 p.m. on Sundays. Brunch is served Saturday and Sunday from 10: 30 a.m. to 3:45 p.m.









New Sushi, Salads, img_3063Sake and Cocktails will be available through August at both RA Sushi locations, in Pembroke Pines & Southimg_3070 Miami.

In addition to the vast regular menu of fresh sushi, distinctive Japanese-inspired dishes and creative cocktails at the snazzy Japanese fusion chain known for its inventive sushi, cocktails & happy-hour deals at the bar, RA Sushi  in Pembroke Pines and South Miami are offering nine new items for the summer:

Red Sea bream Carpaccio ($11) finely sliced red seabream and lemon topped with a spicy yuzu dressing, organic micro greens, truffle salt and touch of lemon zest ;  Red Sea bream Nigiri ($4.50) topped with spicy yuzu dressing and truffle salt. Tuna California Roll ($9): classic California Roll topped with a mix of tuna, avocado, cucumber, bell pepper and cilantro, and finished with togarashi, garlic chips and black pepper soy sauce. Langostino Strawberry Salad ($12): langostino, strawberries, cucumber and avocado over arugula then tossed in citrusimg_3075vinaigrette  and served with a tangy kiwi wasabi sauce and truffle salt.

 img_3073The new cocktails: Peach Basil Sour ($8.50) with Bacardi Peach Red, St. Germain Elderflower Liqueur, fresh basil and lemon sour. Hot Tropics Margarita ($8.50): a chili-salted rim glass with savory and spicy flavors of Tanteo Tropical Tequila and Combier Liqueur d’Orange, mango purée, lime juice and agave nectar; and  Pear & Lemon Blossom ($8.50): a pear-infused lemonade made with Absolute Pears, St. Germain Elderflower Liqueur, lemon sour and pear purée.

For the Sake lovers a Discovery Sake Flight ($9) of three 2 oz. pours: MIO Sparkling, Kizakura Pure and Saturi “Little Lily” Nigori; and TY KU Coconut Nigori Sake ($8/$16 *330ML Bottle): premium nigori sake infused with the refreshing taste of coconut and aromatic hints of vanilla.


RA Sushi South Miami: 5829 SW 73rd St, Miami, FL 33143 (305) 341-0092

RA Sushi,  The Shops At Pembroke Gardens, 201 SW 145th Terrace, Pembroke Pines, FL 33027 954) 342-5454

11th Annual Nicky’s Week from May 25-31

From Monday, May 25, through Sunday, May 31, RA Sushi will host its 11th annual, “Nicky’s Week” fundraiser to help kids battling cancer and other life-threatening diseases.  During Nicky’s Week, RA Sushi will donate 100 percent of sales from a variety of menu items and beverages to St. Jude Children’s Research Hospital. The special Nicky’s Week menu includes: Edamame, Tootsy Maki, Shrimp Nigiri, Pork Gyoza, Sesame Garlic Chicken, Garlic Citrus Yellowtail, plus a variety of select beverages.

At St. Jude Children’s Research Hospital,   thanks to community support, no family ever receives a bill from St. Jude for anything including treatment, travel, housing or food, so that they can focus on helping their child live.

Since its inception, Nicky’s Week has raised more than $1.5 million because unlike any other hospital, the majority of funding for St. Jude Children’s Research Hospital comes from individual contributions.


db bistro imageFrom May 26 through July 31, from 4-8pm, Chef Daniel Boulud’s New York City and Washington DC outpost DBGB Kitchen and Bar will pop up at db Bistro Moderne Miami, where Executive Chef Jason Pringle will re-create some of DBGB restaurants’ favorites.

db bistro image4Menu highlights include: Iceberg & Blue with tomato, walnuts, bacon bits, herbs; Thai Sausage with pork, lemongrass, red curry, green papaya, basil fried rice, chili sauce, quail egg; The Piggie Burger, a 7oz beef patty topped with BBQ pulled pork, jalapeño mayonnaise, lettuce & brioche bun; and the Peach Melba Sundae with raspberry coulis. Chef Jason Pringle and his talented culinary team will be making all sausages and charcuterie in house.

DBGB pop up includes a tap takeover by J. Wakefield Brewery with three beers:  Dragonfruit Passion Fruit made exclusively for db Bistro Moderne Miami; Desperado, a Russian imperial stout aged in bourbon barrels; and Hop for Teacher IPA, deep orange Indian Pale Ale infused with citrus and tropical fruits.

Whole Hog Feasts in the wine cellar for up to eight guests will start with traditional Tarte Flambée and Charcuterie, followed by a Slow-Roasted Suckling Pig presented tableside and stuffed with pork loin, Swiss chard, confit tomato, and olives, accompanied by Swank Farms seasonal vegetables, and finished with Baked Alaska, flambé with Grand Marnier.

The DBGB menu will be available daily in the bar and lounge from 4-8pm through July 31st. Diners in the main dining room can choose from either the DBGB specialties or the regular db Bistro Moderne menu during lunch and dinner.

db Bistro Moderne Miami, 255 Biscayne Boulevard Way, Downtown Miami, 305.421.8800.


 Piripi, the recently opened Basque/Spanish restaurant helmed by Chef Najat Kaanache in the Village of Merrick Park in Coral Gables, has introduced Mediodía, a $25 daily 3-course prix-fixe lunch menu.

Choices of appetizers include Andalusian Gazpacho with sweet and sour watermelon and spicy garlic or Ensalada Donostiarra with Verde Farms greens and txakoli vinaigrette.  Main plates list Atún Cola Amarilla, seared tuna with white asparagus and shishito peppers; Andalusian Forager chicken with eggplant and PX sherry or Arroz del Dia, a rice dish changing daily based on the freshest ingredients available.  End lunch on a sweet note with Chef Najat’s take on Crema Catalana with a touch of elderflower.

The restaurant’s full lunch menu is also available with à la carte options including the signature Piripikoteos – Piripi’s take on small bites – such as Pa Amb Oli ($6), crusty bread, crushed tomato, olive oil or Oliba Politak ($8), marinated mountain olives, perfect to share at the start of the meal.

Piripi, Village of Merrick Park, 320 San Lorenzo in Coral Gables is open Monday – Wednesday from 11:30 a.m. with final seating at 11 p.m.; Thursday – Saturday from 11:30 a.m. with final seating at midnight. and on Sunday from 11:30 a.m. – 8 p.m. 305-448-2423.

Food & Wine Talk Radio

Achile Sassoli, Director of Gelato World Tour
and Gelato Artisans:
James Coleridge, Vancouver, B.C., Canada
Abdelrahman Al Teneji, Sharjah, United Arab Emirates
Matthew Lee, Austin, Texas
Ahmed Abdullatif, Kingdom of Bahrain
Stefano Versace, Miami, Florida
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The House of Mandela Wines from South Africa


Chef Scott Conant: Scarpetta


Mark Schatzker, author of The Dorito Effect, The Surprising New Truth About Food and Flavor


Elizabeth Minchilli, author of  Eating Rome: Living the Good Life in the Eternal City.  


James Beard Award-winning wine journalist Lyn Farmer on: Garnacha from Carinena; the next great wine


Cindy Hutson,chef/owner, Ortanique and Zest, author of From the Tip of My Tongue


Lidia Batianich, celebrity chef, TV host, author and restaurateur 






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