db bistro burgerAt DB Bistro Moderne, Chef Jarrod Verbiak is now serving super sandwiches and a cup of soup du jour from $15,  Monday through Friday, 11:30AM – 2:30PM.  The choices include the Lobster Shrimp Roll with crudités and tarragon dressing, Panino Sant’Angelo with Taleggio, roasted eggplant, tapenade and garganelli pasta salad ($15) ; the Original DB Burger with foie gras, black truffle and pommes frites ($32), the Salmon Club ($16) and other favorites like the Croque Señor with Mojo roasted pork, French ham and Gruyère cheese ($17)

The menu is offered in the bar & lounge at db Bistro with a variety of wines, beers and cocktails.  DB Bistro Moderne, 244 Biscayne Boulevard Way inside the JW Marriott Marquis Miami, Downtown. 305-421-8800. www.danielnyc.com

Two new summer specials: “Dinner with Benefits” and “Sunday Gravy,” will be offered at both SoLita Las Olas and SoLita Delray: 
“Dinner with Benefits” a 3-course prix-fixe menu for $24.95 with  Half-off Select Bottles of Wine.
“Sunday Gravy”, starting at 5:00 p.m.   a traditional 3-course family style Italian dinner including salad, entrée and dessert, for $19.95 per person. Curbside Take-out is also available.
SoLita Las Olas , 1032 East Las Olas in Fort Lauderdale , is open for dinner daily: Sunday through Wednesday 5:00 PM to 11:00 PM and Thursday through Saturday 5:00 PM to 12:00 midnight.  The Ultra Lounge stays open to 2:00 AM on Thursday through Saturday.  Cocktail Hour is Monday through Friday from 5:00 PM to 7:00 PM.   954-357-2616. www.SoLitaItalian.com
SoLita Delray, Pineapple Grove, just off of Atlantic Avenue in Delray, is open for dinner Sunday through Wednesday from 5:00 PM to 11:00 PM and Thursday through Saturday from 5:00 PM to 2:00 AM. Happy Hour is from 5:00 PM to 7:00 PM with $5.00-$7.00 drinks and appetizers.  561-899-0888.  www.SolitaItalian.com




michys fried chicken


Every Wednesday night all-you-care-to-eat fried chicken feast, now going into its third summer  – priced at $38 per person, excluding tax/gratuity/beverage – features endless helpings of Chef Michelle Bernstein’s signature recipe fried chicken (American or Korean style topped with chilies, garlic and soy) served with a bottomless parade of sides which will change weekly: cornbread, pickled cucumber slaw, and watermelon Greek salad.  The dinner also includes a luscious red velvet cupcake for dessert.

Michy’s is located at 6927 Biscayne Boulevard, Miami.  Dinner is served Tuesday – Thursday, 6:30 p.m. - 11:00 p.m.; Friday & Saturday, 6:00 p.m. - 11:30 p.m.; and Sunday, from

6:00 p.m. - 10:00 p.m.  Reservations are highly recommended(305) 759-2001.   www.chefmichellebernstein.com

 Wish executive chef Marco Ferraro’s  new 3-course prix-fixe tasting menus( $45 per person,excluding tax and gratuity)  reads:  Cauliflower soup with crisped prosciutto,  crispy skinned duck breast with carrot puree, almond crumble and charred baby bok choi; and, for dessert, a light mixed berry mousse with fresh berries, topped with Chantilly cream and coconut tuile. For an additional $15 per person, you can have paired wines by the glass. The restaurant also offers 4-course, 5-course and 6-course prix fixe menus, based on the a la carte menu,  for $70, $80 and $90, respectively, and may be paired with wines for an additional $20, $25 and $30.

 Wish is open for dinner Tuesday – Sunday, 6 p.m. – 11 p.m.; Friday and Saturday, 6 p.m. – midnight. Closed on Mondays.  The Hotel801 Collins Avenue, Miami Beach, Florida.  Reservations suggested: (305) 674-9474.  www.wishrestaurant.com

 On April 20, 2011, Table 40, on the 5th Floor Plaza Level of the InterContinental Miami Hotel, planted its own herb garden in honor of Earth Day 2011.  InterContinental Miami Executive Chef Alexander Feher and Robert Hill, General Manager, led the ceremonial planting of the first rosemary seedling with all the considerations of it becoming an organically certified garden. . 
The InterContinental Miami’s other green initiatives include a single stream recycling program, occupancy motion sensors for lighting in many areas of the hotel, a laundry water recycling system among many other energy efficiency and waste reduction efforts.  For more information  : aurelia.vasquez@ihg.com.
Left to right: InterContinental Miami General Manager Robert Hill and Executive Chef Alexander Feher

michelle bernsteinCheck, Please! South Florida returns for its sixth season on May 16 at 7:30 p.m. on WPBT2, with a fun, new twist on the typical show concept.  The season opens with three local first and second-graders joining host Michelle Bernstein around the Check, Please! table to talk about what they liked and disliked about their dining experiences.

“I thought it would be refreshing to have three kids on the show, talking very honestly (as kids are) about their favorite restaurants,” said host and celebrity chef, Michelle Bernstein. “Kids are just so innocent and untainted by what society thinks. They speak truthfully and straight from their hearts.”

But, don’t expect a discussion focused on pizza and burgers.  “I was very surprised at the types of restaurants these kids recommended as their favorites,” said show producer Joyce Belloise.  The fact that we can discuss menu items such as sushi, tofu, and filet mignon on a kids’ show says a lot about how our children’s tastes are evolving.”

There is one classic kids’ favorite included in the line-up- Jaxson’s Old Fashioned Ice Cream Parlor in Dania Beach.   The others include Thai Café in Miami Lakes and the upscale Café Abbracci in Coral Gables.

South Floridians are encouraged to apply to be a guest reviewer on the show by logging on to the website at www.checkpleasefl.com.

Starting May 1 and through  October 31, 2011, guests who book three nights at The Setai South Beach will receive a fourth night free. For a virtual tour of the Setail, log on to: http://www.flickr.com/photos/columbusprco/sets/72157626456645728/. And to make a reservervation under the The Setai’s Fourth Night Complimentary promotion rates: 305.520.6110 or email setaireservations@ghamericas.com.

chef brendan mica key west

Noble House Hotels & Resorts has appointed Brendan Mica as Executive Chef to Ocean Key Resort & Spa. A graduate of the California School of Culinary Arts in Pasadena, Chef Mica went on to cook in Barcelona, Spain and rural Germany before opening his first restaurant in his hometown of Agoura Hills. He then worked as Chef de Cuisine at Wilshire Restaurant in Santa Monica, California. “We’re excited about the level of passion that Chef Mica brings to Hot Tin Roof”, says General Manager Matt Trahan.

Hot Tin Roof, the resort’s waterfront restaurant, serves upscale Cuban-influenced bistro-style cuisine.

Ocean Key is located at Zero Duval Street, Key West, Fla. 33040. For more information log on to www.oceankey.com. Or call Ocean Key Resort & Spa at 1-800-328-9815 .

 Tempo Miami, A RockResort, has appointed Daniel Wells as Executive Chef of Amuse restaurant.  Wells, who graduated from the Florida Culinary Institute and served in the US Navy as the Captain’s personal chef, previously served as sous chef at The Setai Hotel and Resort in South Beach, worked at The Breakers Flagler Steak House and atThe Bistro in West Palm Beach

The menu at Amuse known for its innovative small-plate dishes changes daily and strives to serve organic, local and sustainable cuisine. Wells’ menu includes “inside out BLT,” with gruyère, Manchego and truffle mac and cheese, Chef Danny’s salad with spiced walnuts, sundried cherries and Apple Wood Smoked bacon and fresh mango lime cake.

The gourmet restaurant, Amuse at Tempo Miami, A RockResort  is located in the 67-story Marquis Residences across from the Adrienne Arsht Center for the Performing Arts and American Airlines Arena. For additional information log on to www.rockresorts.com or call 866-513-ROCK (7625).

max 1During the summer months, Max’s Grille will offer a 10 percent discount on dinners in celebration of its anniversary.

Owner Dennis Max, who  is celebrating 20 years of Max’s Grille, one of the first tenants to remain in Mizner Park since 1991, attributed the restaurant’s success to “friendly and efficient staff that makes every guest feel welcome, consistency, high quality food, and location.”


max 2When Max’s Grille first opened, Boca Raton was not nearly as developed.  Town Center Mall had no Neiman Marcus, Nordstrom or Macy’s and many of West Boca’s neighborhoods and east Boca’s condos had yet to be built.   As a result, the customers’ tastes have evolved and the contemporary menu with Asian and Latin influences is constantly adapted to the health conscious food trends. “We are committed to offering the healthiest and best tasting food available,”  said Max.  “We buy much of our produce from local farmers, our beef is only grass fed, and our fish is caught on a line and served fresh that day.”


max 3But some of its signature dishes never change - by popular demand, like the  meatloaf, radiatore pasta, steaks, grilled fish, chopped salad, and the complimentary crispy breadsticks and hummus on each table.

For more information log on to www.maxsgrille.com or call 561-368-0080.

Enter “Marry Me in Miami”   to win a dream wedding valued at nearly $150,000 at The Biltmore Hotel, Coral Gables.

Starting May 10, 2011, couples from across the U.S. can enter the contest and submit their love story by logging on to www.MarryMeInMiami.com. In June, five finalist couples will be randomly selected to visit Miami to compete for the grand prize in a “Wedding Day Challenge” obstacle course that will take place on June 22, 2011 on Miracle Mile in Coral Gables. The couple who wins the challenge will receive a wedding ceremony and reception for 125 guests on October 9, 2011 at the Biltmore www.BiltmoreHotel.com.

“Marry Me in Miami” is an initiative of the Miami Romance Month program embarking in June by the Greater Miami Convention & Visitors Bureau.  The program seeks to celebrate and promote Miami as the ideal city for destination weddings, commitment ceremonies, wedding shopping trips, bachelor/ette parties, proposals and honeymoons.

Gyroville by owner and executive chef Lambros Kokkinelis —a graduate of the Culinary Institute of America — has opened a second location in Pembroke Pines.  The “Greek Fusion” Chipotle-type concept brings Greek Mythology-themed dishes to the menu. You can find the “Hermes”, a Mediterranean grilled cheese with tomatoes and oregano, the “Poseidon”, grilled Cajun Mahi Mahi with lettuce, tomato, cucumber, red onion, feta, and Greek dressing, and “Zeus”, a mixed grill trifecta of chicken and pork souvlaki with gyro meat; all with a choice of traditional and inventive Tzatziki.

The menu continues with custom-constructed pitas, whole-wheat wraps, and salads piled with gyro meat, falafel, chicken, or pork, and for dessert:  baklava, phyllo pastry filled with chopped walnuts, and honey.

GYROVILLE is open from 11 a.m. to 10:30 p.m. daily at 11033 Pines Blvd. in Pembroke Pines, and 11 a.m. to 9:30 p.m. at 6341 N. Andrews Avenue in Ft. Lauderdale.   www.GYROVILLE.com.

pizza5Lincoln Road’s Sosta Pizzeria, overseen by twin chefs Nicola and Fabrizio Carro of  Quattro Gastronomia Italiana , is offering a wine pairing to the ten most popular pizzas selected by wine expert and general manager, Dragan Savin. He suggests light and fruity Tasca D’Almerita from Regaleali in Italy (glass $8.50/bottle $39) for the classic Pizza Margherita ($11.50); a Valpolicella Superiore from Zenato (glass $9/ bottle $39) for the Capricciosa ($16)  —mozzarella, ham, mushrooms, artichokes, black olives, wurstel, and spicy salami; and a light, crisp and fruity L de Lyeth Chardonnay (glass $11/ bottle $41) for the Sosta ($16) — sundried tomato spread, mozzarella, burrata cheese and prosciutto crudo di Parma.


Sosta Pizzeria is open for lunch and dinner daily from noon - midnight.  1025 Lincoln Road,  305-722-5454. www.sostapizzeria.com.

dessertsDuring the month of April Morgans Hotel Group restaurants China Grill in Miami and Ft. Lauderdale, Asia de Cuba at Mondrian and Blue Door Fish at Delano will be donating 50% of their sales of a designated dessert to the American Red Cross in support of relief efforts in communities affected by the devastating earthquake and tsunami.  

In Miami Beach, the selected desserts include Mini Mexican Doughnuts served with Caramel Sauce from Asia de Cuba at Mondrian, Dolce de Leite , crispy crisp spring rolls, vanilla & old Jamaican Rhum sauce from Blue Door Fish at Delano; Basque, Trio of Crème Brûlée from China Grill.  In Fort Lauderdale, The Great Wall, vanilla, chocolate & caramel ice cream with toasted meringue, fresh berries and whipped cream is China Grill at Hilton Ft Lauderdale Marina’s selection.

To see the complete CGM Desserts for Disaster Relief Menu visit www.chinagrillmgt.com

All who visit David Manero’s BurgerFi on Friday,  April 15, 2011, from  8:30 a.m. to 10:00 a.m. --  will enjoy a free cappuccino, espresso and coffee from  Nespresso.  And on Tuesday April 19, 2011 --  from 8:30 p.m. to -11:00 p.m. -- BurgerFi will host the first monthly free Brooklyn Brewery beer tasting with a delicious selection of snacks -- also free --  including Chef Paul Griffin's Brooklyn Brewery Beer Batter Onion rings and hand cut fries with dipping sauces.

 BurgerFi serves diners from 11:00 a.m. to 1:00 a.m. daily.    4343 North Ocean Drive (just south of Commercial Boulevard) in  Lauderdale-by-the-Sea, Florida,  954.489.0110 www.burgerfi.com

jen karetnick


Wednesday April 13 from 7:00 p.m. to 9:00 p.m. NOW TASTE THIS , a curated poetry event taking place in restaurants throughout Miami all month along, will present poets Jen Karetnick and Nick Vagnoni, founder of the Miami Poetry Collective, at The Betsy to read poems about food and restaurants. Also that evening premiering simultaneously at The Betsy, the Poetry Mosaic will debut, featuring words, music and images comprised of Broadsided, an exhibit of poetic posters; the debut of a new musical work for electronic tape by composer Jeffrey Briggs, and the grand opening of the Salon Poetry Library. 1440 Ocean Drive on Miami Beach, 305-531-6100.

O, Miami the month-long countywide poetry celebration, which kicked off on Friday, April 1, aims to get every single person in Miami-Dade County – all 2.5 million of them – to encounter a poem. The events cultmilates with the Second Annual Poetry Dinner on Saturday, April 30, 8:30 p.m. with readings by United States Poet Laureate W.S. Merwin and poet Carla Faesler, followed by a cocktail reception and dinner prepared by the team at award-winning chef Laurent Tourondel’s BLT Steak at the Betsy.  $150 per person.  For each ticket sold, an O, Miami poet will be invited to attend as a special guest. For more information on O, Miami and a complete schedule of projects and programming go to www.omiami.org.

For more information please contact Jean@thebetsyhotel.com 1440 Ocean Drive on Miami Beach, 305-531-6100

On Monday, April 18th, 2011, BLT Steak at The Betsy Hotel and BLT restaurants across the nation help take the stress out of Tax Day.  All cocktails, beer, wines by the glass and bottles of wine will be sold at 50% off all day long.  BLT Steak is located at The Betsy Hotel at 1440 Ocean Drive, Miami Beach.    305-673-0044.


Every Thursday, starting at 7 p.m., Executive Chef Paolo del Papa of Yes, Pasta! Trattoria Italiana presents a special menu of Risotto ai Frutti di Mare, Scaloppina di Vitello alla Caprese, and Pasta con Pesto di Zucchini e Gamberi and more to the music of Emmy Award Argentine singer & songwriter Jorge Heilpern, aka Tangoman.    Diners can also choose from their full menu of Italian dishes and pastas and from a reasonably-priced wine list.   Yes, Pasta Trattoria Italiana14871 Biscayne Blvd, North Miami Beach,   305.944.1006 | www.yes.pasta.us.com

With tax season coming to a close, Angelique is offering a special lunch menu from Apr. 12 – 15,  11am to 4pm,  for  $10.40.   On the menu: Catalana Chicken, Portobello or Parisian Wrap priced at the magic number. All wraps are accompanied by a side of pommes frites or cup of soup, along with a cookie and soft drink.  Angelique Euro Café, 117 Miracle Mile – 305-529-9922 or www.angeliqueeurocafe.com.

From April 12 through May 14, The James Beard Foundation (JBF), JBF LTD: a pop-up, temporary restaurant and food pavilion at Chelsea Market, 75 Ninth Avenue, will offers once-in-a-lifetime opportunities to be fed by some of the biggest names in food by night and nourished with unique free programming by day. Equal parts underground restaurant, café, retail shop, education and performance space, the pop-up will give New Yorkers a never-to-be-repeated taste of something they won’t get anywhere else.

Each week a different celebrity chef (or two) will be “in residence” to prepare a series of prix-fixe dinners served in the space. JBF LTD dinners will take place on average five nights per week (closed Sundays and Mondays) with four seatings per night (6:30pm, 7:00pm, 7:30pm and 8:00pm) and the menu will change with the chef.  The current schedule is:

  • April 12 - 16: Three Michelin Star chef Laurent Gras, formerly of L2O in Chicago
  • April 26: JBF Award winner Michelle Bernstein of Michy’s and Sra. Martinez in Miami
  • May 3 - 7: Iñaki Aizpitarte of Le Châteaubriand in Paris with JBF Award winner David Chang and Team Momofuku
  • May 11-14: JBF Award winner David Kinch and John Paul Carmona of Manresa in Los Gatos, California

Visit jamesbeard.org/popup to receive the most current pop-up information, or sign up for JBF’s e-newsletter Beard Bites to receive updates via email.

Every Thursday, Gibraltar Bar at Grove Isle Hotel & Spa in Coconut Grove will be offering happy hour specials from 5:30 p.m. to 7:30 p.m., with two-for-one champagne flutes and two-for-one well drinks, in addition to a select menu of signature small plates  such as Oysters, Clams & Shrimp ($1.00 per person);  ½ Split Lobster Tail ($2.00 per person);  Vegetable Spring Rolls with a lime ponzu dipping sauce and more. Gibraltar Bar at Grove Isle & Spa,4 Grove Isle Drive, Coconut Grove, 305.857.5007

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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