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MICHELLE BERNSTEIN�S MICHY�S IS JUNE�A BON APPETIT TOP RESTAURANT
Chef Michelle Bernstein�s Michy�s at 6927 Biscayne Blvd., Miami, 305-759-2001 is at the top of Bon Appetit Magazine�s June Hot 10 restaurants in the nation. She is also Delta Air Lines' new consulting chef for the international BusinessElite flights starting this summer. Bernstein will contribute dishes now popular at Michy�s such as lamb in pomegranate glaze; linguine with shrimp, cognac, scallions and melting ch�vre; and grilled tenderloin of beef with chimichurri, polenta and roasted peppers.








ELIZABETH BARLOW IS EXECUTIVE CHEF AT FORT LAUDERDALE GRAND HOTEL & YACHT CLUB
The former executive chef at the Key Biscayne Sonesta Beach Resort and before that at The Blue Door at the Delano Hotel in South Beach, is now executive chef at the Fort Lauderdale Grand Hotel & Yacht Club. 1881 SE 17th St., 954-463-4000.







CHEF ALLEN SUSSER FEATURED IN MAY ISSUE OF BON APP�TIT MAGAZINE
In the May issue of Bon App�tit magazine, Chef Allen Susser of Chef Allen�s Restaurant in Aventura shares recipes that transform classic desserts into tropical delights with Caribbean ingredients like guava, coconut, coffee and of course, mango. Be sure not to miss the recipe for Key Lime Cheesecake with Tropical Fruit Chutney. Chef Allen�s, 1 block east of Biscayne Boulevard on N.E. 191st street, Aventura. www. or telephone 305.935.2900



QUATTRO GASTRONOMIA ITALIANA TO OPEN THIS JUNE IN SOUTH BEACH
KNR Restaurant Group, Italian vintner Nicola Schon of Colle Manora vineyard in the countryside of the Monferrato, Rony Seikaly in partnership with Karim Masri (Hotel Astor and Bamb�) and Nicola Siervo (Joia and night club Mynt) both owners of Metro Kitchen + Bar (formerly Astor Place, 1995 � 2002), and Mynt, has come up with a new concept: Quattro Gastronomia in South Beach. The170 indoor/outdoor restaurant with a bar, a chef�s table, leather banquettes, Murano glass chandeliers, Italian furniture and antique mirrors has a sidewalk patio on Lincoln Road. The GM is Andrew Peterson. Twin chefs Nicola and Fabrizio Carro from Alessandria in the Piemonte region of Italy have developed a Northern Italian menu (Antipasti $8 - 14; Primi $12 � 24; Secondi $18 - 35; Dolci $8 � 12) paired with an all-Italian wine list, with dishes such as Agnolotti alla Piemontese burro e salvia (Homemade Beef Ravioli Piedmontese Style with Butter and Sage), Orzetto Perlato al Taleggio e pepe bianco (Barley �Risotto� with Taleggio and Cracked White Pepper), Homemade Pasta Infused with Aged Balsamic Served with Chicken, Zucchini, and Cherry Tomatoes, Mediterranean Sea Bass Baked in a Salt Crust and many more. Quattro Gastronomia Italiana, is open for lunch and dinner Sunday through Thursday, from noon through midnight and till 1 a.m. on weekends. 1014 Lincoln Road, South Beach, 305-531-4833

NEW YORK IMPORT: PHILIPPE RESTAURANT TO OPEN NEXT YEAR AT THE NEW GANSEVOORT SOUTH HOTEL
Philippe Chow and Stratis Morfogen, co-owners of Philippe Restaurant, the contemporary Chinese restaurant in New York City, will be opening a second restaurant at the Gansevoort South Hotel in January 2007 on the corner of Collins Avenue and 23rd Street. �We are excited to expand the Philippe concept to Miami and hope to continue growing by opening 2 restaurants per year in additional cities,� said Morfogen. Architect Charles Benson, will design the 8,990-square-foot restaurant in a minimalist-style with 400 hundred seats with 200 downstairs, 100 upstairs with view on the open-air kitchen, 50 on the upstairs patio and 50 in a private wine cellar. Executive chef Steven Yim, who has worked with Philippe Chow at Mr. Chow Restaurant, and was a Guinness Books of World Records holder for Fastest Noodle Maker (1972-1977) will oversee the kitchen as well as perform the nightly noodle show. The menu will offer Philippe classics, such as the Nine Seasons Spicy Prawns, Peking duck, House Me Mignon and Chicken Satay as well as new modern items like the Duck Spring rolls, Red King Crab with a Garlic Ginger Sauce, Salt and Pepper Dungeness Crab, and Spicy Encrusted Tuna in Brown Garlic Sauce.
Gansevoort South Hotel (between 23rd and 24th Streets), will have 232 generously sized hotel rooms and 102 condo hotel units � and in the future, Paradiso, a 259 condominium with a 110-foot ocean-view rooftop swimming pool, tri-level beach club with cabanas and fire pits; a 40,000-square-foot DavidBartonGym + Spa; and a full city block of luxury boutiques and a high-end food purveyor. www.gansevoortsouth.com


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