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Noble House Hotels & Resorts has appointed Donna Wynter as executive chef of BALEENmiami, which became famous when it was first launched by chef Robbin Haas.

Chef Wynter will be responsible for the culinary operations of the restaurant. Chef Wynter, a graduate of the French Culinary Institute in New York City, who began her culinary career over 18 years ago as a line cook at the famed Tavern on the Green in New York City, previously served as executive chef of Nikki Marina and Satine, both located at the Diplomat in Hollywood, Florida, at Donna's Bistro at the David William Hotel in Coral Gables, Florida, as as chef de cuisine at The Biltmore Hotel's La Palme D'Or and Il Ristorante. Chef Wynter has appointed Philip Brock, with whom she's been working as a culinary team since 1997, as executive sous chef. "Bringing Chef Wynter aboard really signifies the air of change at the hotel right now," said Raluca Leibowitz, general manager of The Grove Hotel & Spa. Chef Wynter's new lunch menu at BALEENmiami, features Small Plates ($10 - $15) including Duck Quesadilla, Asian Chicken Potstickers and Baleen Crab Cake; Sandwiches ($11 - $18) like Lobster Club and Chili-Crusted Beef Tenderloin Philly Reuben; Salads ($10- $14); Wood Roasted Oven Pizzas - including Veggie, Chicken, Shrimp, Lobster and Sausage; and Large Plates ($18 - $28) such as Linguine with Little Neck Clams and Grilled Churasco Steak. BALEENmiami is open for breakfast 7:00 a.m. - 11:00 a.m.,, lunch from 11:30 a.m. - 2:30 p.m., Monday through Saturday, with Sunday Brunch from 10:00 a.m. - 2:30 p.m.; and dinner from 7:00 p.m. - 10:00 p.m. nightly. The Grove Hotel & Spa, Four Grove Isle, Coconut Grove, (305) 858-8300,

A new restaurant, the fourth Bluepoint Ocean Grill opened by RDG Chicago Inc., a multi-concept restaurant operator based in Chicago, owned by Roger Greenfield and Ted Kasemir, has recently debuted next to the Hard Rock Hotel & Casino in Seminole Paradise, Hollywood's new entertainment district developed by The Cordish Company. The 7000 square foot wood paneled space with a glass-enclosed theatre-style kitchen, oversized lamp shades, modern artwork and Plasma TV screens, seats 50 in the bar, 250 in the dining room and 100 on an outdoor patio with a lake view. Executive chef Joel Christy, formerly of Louie Louie and Max's Grill, specializes in Contemporary American cuisine with classic Mediterranean and Caribbean influences. On the dinner menu, a selection of Ocean Fresh Seafood includes Florida Stone Crab claws, King Crab legs and whole Maine lobster, along with the Catch of the Day, a daily selection of fresh fish prepared "your way" (all available at Market prices). Entrées include spicy West Indies crab stuffed shrimp ($19.95); jerk spiced grilled salmon ($14.95) and sesame crusted ahi tuna ($19.95). To add turf to the surf Bluepoint offers a selection of Steaks & Chicken dishes such as a 12 oz New York Strip served with rice and a red wine reduction ($26.95) or twin tenderloin filets with mashed potatoes and bloody Mary tomatoes ($19.95), as well as more moderate choices like hazelnut crusted trout ($14.95), Baja fish tacos ($10.95), and Southern fried chicken breast ($13.95) An extensive variety of Sandwiches, Salads, Small Plates and Kid's Corner choices are also available (from $6.95 to $34.95 for lunch and dinner). From the bar there's signature martinis, a choice of 27 drafts and bottled beers and an exceptional wine list with over 27 wines by the glass.Open daily for lunch and dinner from 11 a.m. to 2 a.m. Take-out and private parties are available. Bluepoint Ocean Grill. 5730 Seminole Way, Hollywood. 954.327.8911.

Semantically, the focus is the same, since in Greek Yassou means "health," or "cheers," and in both Spanish and Italian Uva means "grape." "The change was made in reference to the wine list that is going to be part of the new concept," said general manager and co/proprietor Tamara Hattar. The public's feedback as well as the new chef's talents determined the change of menu, from Greek to international with seafood and steak dishes with Mediterranean, French, and Caribbean influences. According to Ms. Hattar, hiring chef Valmore Brown, formerly at Oasis in Miami Beach, became a turning point for the change in concept. On the menu now, there are items like Crispy Lump Crab Cakes with an ancho pepper remoulade, Indian-spiced Jumbo Scallops with corn & crab salad and coconut vinaigrette,UVA House Salad Spring mixed greens with baby tomatoes, julienned English cucumbers & carrots, pistachio crusted goat cheese, and guanabana vinaigrette for appetizers. Entrées (entrées from $13-$35), list Mushroom-dusted Chilean Seabass with a Jamaican coconut and tomato rundown; Pan-seared Grouper with a spicy mango sauce and pomegranate drizzle; Fire-Roasted New Zealand Rack of Lamb with gremolata and a Port wine shallot reduction and Porcini Crusted Veal Chop with a wild mushroom and Port wine sauce. The belly dancing is still on every Friday and Saturday. Uva Restaurant & Lounge is open for lunch (buffet, 8.00) and dinner. 2626 Ponce de Leon Blvd., Coral Gables. 305-476-8111

Across the plaza from Mundo, Via Quadronno and the future Ola Steak house, Villagio is an easy-going, lively 300-seat indoor/outdoor eatery with banquettes, plants and an airy atmosphere. Alexandre Kalas from Greece has partnered with well-known restaurateur Tom Bilante to create a casual reasonably-priced typical Italian menu executed by chef Francisco Ramirez, including focaccia ripiena ($7.50) and wood oven pizzas ($8.50 to 10.50); pastas ( $8.95 to 10.95); meat, seafood and fish carpaccios ($6.95), and a wonderful selection of fish ($10.50 to $16.50) and La Tagliata or Grilled meats and poultry ($10.95 to 11.95) such as tagliata di manzo, veal chop with marsala wine sauce and scaloppini paillard. Open 7 days for lunch and dinner from 11:30 a.m. to 10:30 p.m. and till 11:30 p.m. Villagio, 358 San Lorenzo Ave., in Village of Merrick Park Plaza. Coral Gables. 305-447-8144.

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