bagatelleOn the heels of their extremely successful locations in New York, Los Angeles, Sao Paulo, St. Barths and St. Tropez; owners Aymeric Clemente & Remi Laba have opened the 144-seats outdoor/indoor Bagatelle Miami Beach.

Designed by Celano Design, with decorative moldings, plush banquets, numerous crystal chandeliers, bright fresh flowers and eye catching pop art provided by Opera Gallery, Bagatelle Miami Beach highlight is  a  stone top bar with a display of the finest selection of wines and Champagne, cocktails and spirits.

The French contemporary cuisine by Executive Chef Matthieu Godard includes Tartare de Thon Bagatelle- Ahi Tuna Tartar, Avocado Chutney, Cripsy Shallot, Key Lime Soy Dressing, Papdum Tuile;  Gnocchi Truffes a la Parisienne - Homemade Gnocchi, Black Truffle Sauce, Aged Parmesan Cheese;  Gambas au Pastis - Jumbo prawn, flambé with Pernod Ricard, green vegetable risotto; and Poulet Entier Rôti à laTruffe -  Whole Truffled Roasted Chicken, Country Style Potatoes, Caramelized Cipollini, Button Mushrooms, Thyme Chicken Jus.

Bagatelle Miami is located at 2000 Collins Avenue and is open Sunday-Wednesday 6:00PM – 12:00AM;  Thursday-Friday 6:00PM – 1:00AM and Saturday 6:00PM-1:00AM. 

www.bistrotbagatelle.com

 

chef najat kanaache of piripiPiripi, by Moroccan-Basque chef, Najat Kaanache, is the collaborative brainchild of AKA Hospitality (named for its partners Teo Arranz, Najat Kaanache and Gus Abalo). At the 200-seat indoor/outdoor concept with garden, lounge, blown glass chandeliers and private room, Chef Najat and her team are serving up authentic Spanish and Basque dishes, melding her culinary experience with the rustic flavors and fragrant spices she grew up with in the Spanish countryside.

Chef Najat honed her skills at Michelin 3 stars Noma, French Laundry, Per Se and Alinea after spending the final two years of El Bulli working directly with Ferran Adria until the restaurant closed. The culmination of Najat’s journey through the world of gastronomy and the fragrant flavors of her upbringing inspired the creation of Piripi which is Spanish slang for “happy”, “tipsy” or “feeling a little bit buzzed.” The restaurant echoes this sentiment throughout – from the witty and whimsical menu to the moving glass floor to ceiling doors that blur the lines between inside and out. The restaurant was created to bring a distinct dining experience with an emphasis on sharing to South Florida diners, inviting them to celebrate and explore the essence of legendary Spanish cuisine.

The menu at Piripi is divided into several sections, allowing diners the opportunity to create their own one-of-a-piripi_ 6136 1kind culinary adventure. Specifically, guests can look forward to Piripikoteos – Piripi’s take on small bites, derived from the Basque word Picoteo which means to snack. Each section of the menu is headed as follows:

·        Piripikoteos

·        Pure Blood – house-cured cuts of Spanish meats

·        Oh Que So – cheeses

·        Appetite’s Hers – appetizers

·        Solid and Liquid Salads – gazpacho and greens

·        Coca de Vidrio – Catalan flatbreads

·        Sea Bocaditos – sharable bites from the sea

·        Salteados y Plancha – delicious grilled and sautéed dishes.

Whether it be Patatas Soufflé, light-as-air potatoes and a spicy brava sauce; “Navajas con Horchata, razor clams, cilantro and tiger nut milk or Crema Mejillon Cronuts, “croquettes” of shrimp and mussels, there’s a perfect Piripikoteo to delight any taste bud.

For those seeking more sustenance, guests can select main dishes, which vary in both proteins and preparation styles. “Del Norte” features main plates from the
 sea  such as “Pulpo Paul,” slow-cooked octopus and peasant potatoes, or Gambas del Paraiso, gigantic head-on prawns cooked traditionally a la plancha with sliced garlic.  “Tierra! Tierra! Tierra!” meaning from the earth, showcase selections such as Chuletón de Buey con Piperrada, a 28 oz. ribeye with onions, peppers and tomatoes symbolizing the colors of the Basque flag or El Cordero Paciente, a 36-hour roasted saddle of lamb accented with rosemary.

There’s a plentiful selection of rice dishes, or Arroces,  o ranging from Conejo y Pollo, with wild rabbit and chicken to Negre De Txipiron, with calamari and squid ink. Not to be missed are the Cataplanas a riceless, Portuguese seafood dish cooked in a copper “clam-shell-like” pressure cooker such as Cataplana de Marisco, with steamed langoustine, crawfish, monkfish and cockles, unlatched and served table-side for a steamy, dramatic presentation. To end the meal on a sweet note, irresistible desserts, or PiripiPostres, range from Crema Catafrita, melt in the mouth fried crema Catalana to Torrijas Vasco Frances, a Basque take on torrejos, in addition to Chuches, homemade Spanish candies, and house-churned helados.

With the belief that you are only as good as the team behind you, Chef Najat called upon her vast network of colleagues from the world’s finest restaurants to assist in her mission to make culinary magic. Piripi’s beverage director Matt Reiser, former wine director at Boston’s Upstairs on the Square, and renowned Spanish sommelier Ferran Centelles, who spent thirteen years at El Bulli,  put together a wine list of boutique Spanish wineries and selected American vineyards. Fifty of the bottles on the wine list are priced under $50.   With seven signature cocktails and five signature Spanish “gin tonics” , the central bar offers herbaceous craft cocktails as well as wines by the glass and craft and Spanish beers.

Piripi is located in the Village of Merrick Park, 320 San Lorenzo in Coral Gables, Florida.  Dinner is served nightly Monday –Sunday from 5PM – 11PM.  For more information and reservations visit www.piripimiami.com or call 305-448-2423.

KLIMA Restaurant and Bar – a newly renovated 5,200square feet, 70-seat indoor restaurant with an outdoor patio dining area is the creation of Spanish/Catalan founders Pablo Fernández-Valdés and Yago Giner.  

Based on a culinary concept inspired by contemporarygastronomy from Barcelona, with a comfortable lounge area, a sleek bar with a tailored menu of small plates for sharing and to accompany the extensive list of wines, beers and cocktails, and plenty of original art-work, "KLIMA's concept reflects the perfect marriage between our own Spanish heritage andSouth Florida's rich cultural diversity. Our menu complements our casual yet elegant interior design to make our guests feel at home," said Mr. Fernandez-Valdés.

Executive Chef David "Rusti" Rustarazo, who hails fromSpain, has developed together with consultant Albert Ventura – Ventura currently owns Restaurant COURE, Wall 47 andthe recently opened El Cercle restaurant in Barcelona – a contemporary and international fare of seasonal seafood, meats and pasta dishes prepared withlocal ingredients and inspired by the flavorful cuisine of Barcelona and the Mediterranean coast.

klima white fish cevicheklima fennel carpaccioFor appetizers you will find Tuna toast with chipotle,leek and lime ($20); 5 Jotas Pata Negra Iberian ham with bread and fresh tomatoes($38); Oysters with Ponzu sauce and salmon roe ($3.50 each) and Salmorejo with quail egg ($18).

Salads include Fennel with burrata, Kalamata and dried tomato ($19); Tuna belly, tomato and spring onion ($20) and Bressaola with artichokes and aged parmesan ($18). From the Raw Bar  there's White fish ceviche with avocado, Chilean green onion, salmon roe and Togarashi ($26); Beef Carpaccio, Foie and truffle ($30) and Roast Beef with tubers, mustard tofu and Japanese sauce ($26).

The menu lists pasta entrées such as Rigatoni stuffed with lobster and stew ($30) and Veal-stuffed Cannelloni Oporto with parmesan ($34). For Fresh fish entrées there's Black cod with spinach pesto and haricots verts – string beans, ($34); Red snapper with a side of vegetables, Peruvian causa and orange roasted chicken glacé ($32) and Fish of the day ($34).

For meat-lovers the menu lists Ribeye with smoked eggplant and mustard ($42); Spring chicken on a bed of  "escalivada" ($26); Pork ribs with fingerling potatoes, garlic and shallots ($32); Lamb shoulder and potato parmentier ($42) and Chicken terrine with foie and slow-roasted chicken reduction ($24).

Desserts (all $12) include Passion fruit cream with coconut and mint, Borracho de almendra or almond trifle, creamychocolate and vanilla ice cream, homemade sorbets and ice creams and the restaurant's own "KLIMA Key LimePie."

KLIMA Restaurant and Bar, 210 23rd Street, Miami Beach, is open dailyfor dinner from 6:00 p.m.. To make reservations call: 786.453.2779 or via e-mail to Reservations@klimamiami.com. www.klimamiami.com

 

In advance of the opening of The Centurion Lounge at Miami International Airport later this season, American Express has announced its partnership with James Beard award-wining Chef Michelle Bernstein, Owner/Chef of Crumb on Parchment, Michy's and Chef of Seagrape in the Thompson Miami Beach, to curate the menu of the new lounge.

The Centurion Lounge at MIA will offer locally inspired, seasonal menus designed by Chef Bernstein, as well as Miami-inspired cocktails by celebrated mixologist Jim Meehan.

American Express works closely with its award-winning culinary partners on the menus at each of the existing lounges, including Scott Conant in Las Vegas, Dean Fearing in DFW and Cedric Vongerichten in New York’s LaGuardia, and is excited to kick off its partnership with Chef Bernstein.

  

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 At Made in Italy, Pietro Morelli - the former Director of Marketing at Zonin USA - and partner Francesco Belcaro’s newest hip location in Wynwood, wine, food and hospitality smartly come together with the business of importing and distributing food and wine from Italy.

A play on Eataly –the New York success story, Made in Italy is much smaller in scope than its northern big brother, yet goes way beyond that concept, as a user-friendly market for the best Italian products (sold to customers as well as restaurants, caterers and cafés), a restaurant (no cooking there!), an expresso bar, a wine bar and a party place with DJ and live music at night such as the one recently hosted by IEEM to cap off the annual Simply Italian event.

In short a new place that feels like it’s always been there and that you will want to adopt as your own and meet friends for lunch, coffee, aperitivo, late night bites and shopping.

The décor of the warehouse is rustic and funky, with high ceilings, potted olive trees, three stunning Murano glass chandeliers, solid tamarind-wood tables and an eclectic assortment of benches, chairs and armchairs in the front. In the back an old wine press and souvenirs from the owners’ hometown and family are interspersed with shelves of the best Italian products (pastas, rices, truffled oils, cans of tuna and tomatoes, olive oils, vinegars, jams, etc…)  and a 2,000-bottle "Italian wine library" with two enomatic machines, one for white and one for red that you can sample in Riedel glassware.

The counter in the front offers a menu of “Tagliere”, a selection of cured meats and cheeses sold in the market, sliced to order, four salads ($12) such as the Aida with fresh ricotta, shavel fennel, arugula, orange segments and lemon dressing, or the Traviata with Italian tuna, romaine, cannellini, celery, tomatoes; I Nostri Piatti ($10 - $15) cold cuts with cheeses and salads;  hearty sandwiches ($9 - $13) on focaccia, ciabatta, baguette and gluten-free bread, and sweet and savory Piadine ($7 - $9), or crêpes.

Pietro and Francesco are planning weekly activities: wine tastings on Mondays, a cooking class on Tuesdays and Wednesdays, Italian wine nights on Thursdays, aperitivo night on Fridays and the ongoing buzz of the Wynwood funk on weekends and are offering the space for private events.

Made in Italy is open Monday through Saturday from 11 a.m. to 8 p.m. for lunch, coffee, aperitivo, late night bites and shopping.

Made in Italy  
  10 NE 27th St. Miami, FL 33137, Wynwood/Design District, corner of North Miami Ave. ,
786-360-5671
 http://madeinitalygourmet.com

 Open Monday through Saturday from 11 a.m. to 8 p.m. for lunch, coffee, aperitivo, late night bites and shopping.

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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