The Adrienne Arsht Center for the Performing Arts of Miami-Dade County has opened BRAVA!, a new fine dining on-site restaurant in partnership with Ovations Food Services, at the Ziff Ballet Opera House

The Chef is Hector Torres of Ovations Food Services. The menu: a farm-to-fork, prix fixe menu consisting almost entirely of locally sourced ingredients.  For starters there is Empanada Pescada made with white fish, shrimp and scallop and an Avocado Tomato Salad prepared with fresh Florida avocados.  Entrée options include Short Ribs BRAVA!, a brown sugar and rum cured short rib with a Bacardi Oakheart demi-glace, and a Pan-seared Yellowtail Snapper with a Key Lime Butter Sauce.  For dessert, a selection of shooters will be served including Key Lime Crème Brûlee, Chocolate Toffee Brownie and Sea Salt Dark Chocolate Crémeux. Price is $49 inclusive of tax and gratuity.

The restaurant will have two pre-show seatings for 8 p.m. performances at 5:15 p.m. and 6:30 p.m., and one seating 90 minutes before the advertised curtain time for matinee performances.  Patrons can make reservations by calling the Arsht Center Box Office at (305) 949-6722 or email tickets@arshtcenter.org .

 

STRIPSTEAK by Chef Michael Mina has opened at the Fontainebleau Miami Beach where Gotham Steak used to be.

Created by Michael Mina and executed by chef de cuisine Derrick Roberts, the vast menu runs the gamut between specials that go far beyond traditional steakhouse fare, a bounty of meats and fish prepared on the wood-burning grill and an expansive raw bar.

The two-story, 12,000 square feet, 350-seat indoor-outdoor venue  with a bamboo-enclosed poolside patio, evokes the rich, stylish   elegance of the Art Deco era coupled with a high-energy open kitchen and several convivial cocktail bars.   .

Stripsteak is open Sunday – Thursday from 6 p.m. – 11 p.m.; Friday and Saturday from 6 p.m. – midnight. The lounge is open Sunday – Thursday from 6 p.m. – midnight; Friday and Saturday from 6 p.m. – 1 a.m. A DJ will be onsite Thursday – Saturday. 4441 Collins Avenue Miami Beach, Miami, FL 33140 inside the Fontainebleau Miami Beach directly off the Chateau lobby. (877) 326-7412 www.fontainebleau.com/stripsteak .

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CVI.CHE 105  serves lunch and dinner,

1245 Lincoln Road, Miami Beach Miami Beach.www.ceviche105.com

 
Founded by Christina Ong, COMO Hotels and Resorts develops and manages handpicked, individually curated properties: The Halkin by COMO in London, two Metropolitan by COMO hotels in London and Bangkok, Parrot Cay by COMO in the Turks and Caicos, Cocoa Island by COMO in the Maldives, and three Uma by COMO experience resorts in Bali and Bhutan.  Maalifushi by COMO in the Maldives, Point Yamu by COMO, Phuket and Metropolitan by COMO, Miami Beach, are the newest properties to open. The company also manages COMO Shambhala Estate in Bali in partnership with its sister brand in wellness, COMO Shambhala, which promotes health, relaxation and learning through its products, services, cuisine, treatments and spa facilities within each COMO property.   www.comohotels.com
 

 

 

 

 

 

 

 

 

 CVI.CHE 105 has opened its second location on Lincoln Road – the first CVI.CHE 105 is in downtown since 2008. The 4,000 square ft. restaurant in the space formerly occupied by Kim’s Chinese features a full liquor bar and indoor and sidewalk seating.  

The vast menu that owner and Executive Chef Juan Chipoco dubs as ‘gourmet Peruvian cuisine’ is composed of a wide range of ceviches, tiraditos, and anticuchos, as well as soups and traditional Peruvian meat and seafood entrees.

Peruvian Chef Juan Chipoco and Sous Chef Luis Hoyos do little to honor Peru’s celebrated fragrant and intriguing gastronomy by serving a cuisine that's coarse, lacking in complexity and refinement.  

Ceviches which do not require cooking are good; ours was sturdily coated in pisco cream and accompanied with delicious Peruvian corn kernels and a chunk of sweet potato;  and so are the corn nuts brought to the table before the meal.

The shrimp causa (potato purée layered with half a shrimp, canned strips of bell pepper, an olive and slices of avocado) was tasteless and unbalanced, leaning on an excess of potatoes, bathed with a red sauce and topped with an dry slice of boiled egg.

The portions are big and plentiful but the fish was oily.  On two visits, our pescado a lo macho was inedible: two fillets in a breading thicker than the actual fish, fried in timeworn oil, are mixed with chewy seafood – rubber-band like calamari, leathery mussels and scallops with the texture of olive pits, and additional turn offs – and smothered in a dull, non-descript green sauce supposedly spiked with pisco, with a side of white rice.  

Desserts, which I skipped on my last visit, are heavily sweet.

Nevertheless,  people do flock in droves to the corner of West Avenue & Lincoln Road and don’t seem to mind being showed in by way of the hostesses’ whims, their likes and dislikes in the best Miami Beach disco fashion.

 

 

oysterbar_031The restaurant management company, Graspa Group, that created Salumeria 104 in theoysterbar_ heart of Midtown Miami, in now opening Midtown Oyster Bar, a space with a cozy dining room and an elegant patio, comfortable furnishings, soothing warm tones and a softly lit bar.

Midtown Oyster Bar is a collaboration between Chef-operators Angelo Masarin, Carlo Donadoni, Chef-operator of Spuntino Bakery & Catering and Graziano Sbroggió, who brings his extensive experience in operating restaurants at Graspa Group.

Chef Angelo Masarin, has put together a menu of New England favorites, with a touch of Italian influence.  Inspired by the ocean, the menu focuses on oysters and a raw bar, fresh seafood, lobsters and stone crabs, all sourced from the best quality providers. The menu will change seasonally accordingly to availability. Some of the specialties will include Ipswich clams, scampi crudi, lobster rolls and more.

The 500-square-foot dining room includes a raw bar visible from the outside and an atmosphere with nautical accents and colors. The patio will offer additional seating to enjoy the Midtown vibe.

Graspa Group currently owns and manages five locations in Miami which will increase to eight by the end of 2014, including the re-opening of TiramesU in its new South of Fifth location and a second location for Segafredo Espresso in Bayside Market Place slated to open in December 2014.  www.graspagroup.com

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

www.midtownoysterbar.com

 

 

 

Moye,  a new regional Italian restaurant brought to Downtown Miami by local restaurateurs Tony Gallo and Chef Pietro Vardeu – the team behind the renowned Italian eatery Sardinia Enoteca Ristorante in Miami Beach,  opened at 80 SW 8th Street in downtown Brickell.

The fare is regional specialties from Puglia, Italy – the area located in the back tip of the boot is prized for its cuisine as well as great wines, olive oils, and bread.  “We’ve found success in offering locals authentic, rustic Italian dining at Sardinia, which is what motivated us to bring the beloved traditional cuisine of another region in Italy to Miami. With a menu that truly reflects the fresh products and flavors of Puglia, we feel that Moye (which means “this is the time” in the Bari dialect) will transport locals with every dish,” said Gallo and Vardeu,

The seasonal menu of locally sourced, fresh ingredients and Italian imports is overseen by Chef Pietro and a team of chefs from Italy, where Moye currently has locations in Florence and Milan, and complemented with a sizeable selection of moderately-priced wines and beer, with an emphasis on regional Italian favorites.

Guests can graze on sharing plates such as the Polpo – pan seared octopus sautéed with fava beans pureé and cherry tomatoes ($14); and Bruschettone – bruschetta with capocollo, artichokes and mozzarella ($10). Diners can also feast on savory meat and cheese boards including the Tagliare di formaggi – cacioricotta, pecorino, caciocavallo, scamorza, served with spicy homemade jam ($16); and the Tagliere di salumi – prosciutto crudo, salame, capocollo, with bruschetta ($16). While mozzarella lovers can indulge in Burrata Moye, which as the name implies is made in-house and topped with white anchovies and oranges ($14); as well as Apulian Sushi – rolls of mozzarella Moye, shrimp, vegetables, tuna and tomatoes ($16).

Entrées offers a variety of Apulian dishes like the Tartare d’orata – sea bream tartar with carrots and zucchini pinzimonio ($14); Carpaccio di salmone with fennel, orange and radish ($12); and Orecchiette pasta with broccoli rabe Apulian style ($14). Also on offer are from the oven entrées including Parmigiana with zucchini, tomato, basil and mozzarella ($16) and Branzino baked with zucchini and potatoes ($26); and traditional meat plates like the Stufato – lamb stew with fava beans ($24) and Bombette – stuffed veal rolls with vegetables and baked potatoes ($24).

Desserts offer specialties like the Spocamuss – a puff pastry with Nutella and custard cream, and Tortino di Cioccolato – chocolate soufflé and Classic Tiramisu, all priced at $8.

The 70-seats indoor/outdoor open kitchen design restaurant has a sleek décor with floor-to-ceiling windows and a wall of Moye’s extensive wine collection as well as products from Puglia  which will be for sale.

Moye is located at 80 SW 8th Street facing First Avenue. Lunch and dinner is served daily from 11:30 a.m. to midnight, with both reservations and walk-ins welcome.   (305) 372-5168; www.moyemiami.com.

Food & Wine Talk Radio

 GELATO WORLD TOUR, RIMINI 2014, ITALY
 
Achile Sassoli, Director of Gelato World Tour
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Abdelrahman Al Teneji, Sharjah, United Arab Emirates
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Ahmed Abdullatif, Kingdom of Bahrain
Stefano Versace, Miami, Florida
 
 
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