Massachusetts-born chef Julia Ning (former chef de cuisine at Khong River House and sous chef at Area 31) has opened her own restaurant,  Station 5 Table & Bar, right in the heart of South Miami, a charming urban area where you can actually walk, window shop and people watch before you settle in one of the many restaurants.

At Station 5 Table & Bar the menu is a reflection of Executive chef-owner Julia Ning’s origins as well as of Miami’s eclectic tastes with dishes ranging from South East Asia and China to Italian, French and Caribbean such as duck and foie sherried rillettes on toasted Zak the Baker’s rye bread ($12), salmon crudo with ginger, yuzu and crispy rice ($12);  Mom's chicken meat loaf ($18), General Tsao Duroc Pork Belly with Papaya and Peanut ($14); sriracha shrimp, and short rib tacos ($11).

Chef Ning just rolled out her summer supper menu with new dishes like Massachusetts Monkfish ($22), Braised Shortrib Polenta ($15), and PEI Mussels ($19).  On weekends, she offers the prix fixe Sunday Suppers:  one small plate, one large plate, and one dessert for $35.

Station 5 Table & Bar is open for dinner  Tuesday - Sunday. 5 p.m. - 11 p.m. (Tuesday-Thursday), 5 p.m. - midnight (Friday - Saturday), and 5 p.m. - 10 p.m. (Sunday). 5845 Sunset Drive, South Miami, FL 33143. 305-668-7405.  

 
 
On Monday night at the Lyric Opera of Chicago, chefs from across the nation were awarded for their accomplishments by the James Beard Foundation. It’s the first year in the awards’ history that they were held outside of New York (and Chicago will host the Beards in 2016 and 2017, as well). However, as in many years past, New York-area chefs took many of the night’s top honors, from Outstanding Chef (Michael Anthony) to Best New Restaurant (Batard) to Outstanding Restaurant (Blue Hill at Stone Barns).
 
That said, Chicago earned its own share of the top awards, including Outstanding Restaurateur (Donnie Madia of One Off Hospitality Group: Blackbird, Avec, The Publican, etc), Outstanding Bar Program (for the Violet Hour), and a Lifetime Achievement Award for Richard Melman of Lettuce Entertain You Enterprises.
 
Click to Read the full list   http://blog.culintro.com/james-beard-foundation-announces-2015-restaurant-chef-awards/

 bianca chef vikram katoshVikramjit Katoch has been appointed Executive Chef at The Delano’s Italian-inspired restaurant, Bianca.  Born and raised in India, Executive Chef Vikramjit Katoch brings over 26 years of culinary experience and an innovative yet traditional cooking style to Bianca where he will introduce new dishes and concepts with techniques, ingredients, and recipes from his culinary journeys to be included in the all-new summer menu.

Bianca’s menu includes Grilled Octopus with aged balsamic and handmade pasta along with seasonal truffles, shaved tableside.  Entrées include a salt-roasted Branzino, a Tomahawk Ribeye Bistecca and the crowd pleasing Roast Chicken. Bianca also features selections from  Umi Sushi & Sake Bar, such as Big Eye Tuna Pizza and rolls like the aptly named FDR and Delano. Guests also have the opportunity to pair their meal with Bianca’s carefully selected wines and specialty cocktails.

“We’re thrilled to introduce Chef Katoch to the Delano South Beach where he will elevate the guest experience at Bianca.” said J.P. Oliver, Regional Vice President, Morgans Hotel Group.

 

Bianca at Delano is open for breakfast, lunch and dinner, seven days a week, and serves brunch on Sundays. 1685 Collins Avenue, Miami Beach, FL 33139 | 305.674.5752 | www.delano-hotel.com

 

Chef David Bracha’s Oak Tavern which opened in 2012, in the Design District is closing on Sunday, May 10.  The building that houses the restaurant has been sold for $28 million (from $ 2 million in 2004) and the new owners, an affiliate of Brooklyn-based RedSky Capital and London-based JZ Capital Management, are planning to build new condos.

With many luxury brand stores from tony Bal Harbor migrating to the Design District — Prada, Louis Vuitton, Marc Jacobs, Tiffany & Co. —, properties are hot and an incentive for celeb chefs like Georges Vongerichten and Joël Robuchon to throw the anchor.   

According to The Miami New Times, Chef Bracha and his team hope to relocate and reopen Oak Tavern within the year in Coconut Grove.

Oak Tavern, 35 NE 40th St., Design District Miami, 786-391-1818 www.oaktavernmiami.com

modern gardenCarlos and Maryam Miranda have opened their new venture Modern Garden, a hot stone and crudo lounge adjacent to the restaurant Seaspice, with newly appointed Chef Benjamin Goldman, formerly the sous-chef at SHIKANY and voted one of Miami’s Zagat 30 under 30.

Chef Goldman’s menu at Modern Garden features a selection of crudos -- a contemporary interpretation of exquisite raw fish and seafood dressed with infused oils, citrus and fresh herbs -- including Uni Canapé with squid ink chip/ citrus crème / lemon zest; Salmon Rosettes with Faroe island salmon/candied shallot/salmon roe; Hokkaido Scallop Tartare crispy bamboo rice/ golden osetra/ coriander aioli; Fish and Meadow seared yellow fin tuna/ foie gras panna cotta/aji amarillo/ pickled zucchini/ candied hazelnuts.

Guests who prefer their selections cooked can order from Modern Garden’s signature hot stone selections, searing both seafood and premium meats on the 850- degree volcanic stone slabs, conveniently at their table. Items include A5 Wagyu Beef with alderwood salt/ maldon seasonal salt/ lavender flower; Elysian Fields Lamb with red miso/ fleur de sel/ zaalouk/ fresh rosemary; Moscovy Duck Breast with purple onion/ umeboshi / maple tamari/ basil buds; Spinelis (a.k.a ribeye cap) with rojo chimichurri/ lava salt and Diver Scallop with bagna cauda sauce.

A permanent art installation composed of two large trees made and shaped from nominal lumber that spread their canopy through space, with teardrop light fixtures hanging from the branches, softly illuminates table seating and bar areas. The permanent art installation by designer Santiago Pelaez was unveiled during Art Basel 2014.

Modern Garden is located at 422 NW North River Drive in Miami, Florida, and is open for dining Tuesday through Saturday noon to 12:00AM; 305.440.4200. For reservations: reservations@moderngardenmiami.com .

About Seaspice

Seaspice is a waterfront seafood restaurant and lounge with 500 feet of dock space, a large indoor dining room, outdoor bar and lounge, and the newly opened Modern Garden -- a hot stone and crudo concept. Located on the banks of the Miami River, the restaurant captures the essence of a waterfront experience. The restaurant seats 300 in a post-industrial warehouse outfitted in sleek, reinterpreted nautical details with views of the Miami River and downtown skyline.

Food & Wine Talk Radio

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