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SOON TO OPEN: BRANA RESTAURANT IN CORAL GABLES
Chef Jeffrey Brana, former Executive Chef of Norman’s Restaurant and wife Anna E. Pedron Brana, formerly Norman Van Aken’s personal assistant and marketing manager are opening Brana, their first restaurant, this summer in downtown Coral Gables, where Crêpes & Co. and before that Giramondo used to be. Diners will be able to choose a three or five course menu, as well as an à la carte menu. “When it comes to flavors, I believe in elegance through simplicity, with a focus on sustainability, local ingredients and a cuisine that is ultimately personal in style,” according to Mr. Brana who worked at Norman’s for five years, during which the restaurant was nominated to the James Beard FoundationBest Restaurant in America” award in 2005.
The 50-seat indoor restaurant will be open for lunch Monday through Friday from 11:30am-2:00pm., and dinner, Tuesday through Thursday from 5:30pm-10:00pm and until 11:00pm on weekends. Restaurant Brana, 276 Alhambra Circle, Coral Gables. 305-444-4595. www.restaurantbrana.com








JENS GRAFE VICE PRESIDENT & GENERAL MANAGER OF TRUMP INTERNATIONAL SONESTA BEACH RESORT SUNNY ISLES
Jens Grafe, former president of Trift Corporation, a condo-hotel consulting company, has been named Vice President and General Manager of Trump International Sonesta Beach Resort. “Our goal is to get a Mobil four-star for the resort and the restaurant,”said Mr. Grafe who now oversees all operations at the 32-story, 390-room oceanfront luxury resort in Sunny Isles Beach, Miami with two restaurants; two lounges; retail shops; a 22,000 sq. ft Business Center with an oceanfront ballroom.
From 1994 – 2003 Mr. Grafe was general manager at the Turnberry Isle Resort in Miami and prior to that he was president of Rafael Hotels in New York. Trump International Sonesta Beach Resort,18001 Collins Avenue, Sunny Isles Beach. 305-692-5600. www.trumpsonesta.com







LA GOULUE CHRISTIAN DELOUVRIER TO OPEN MID-JULY AT BAL HARBOUR SHOPS
The popular New York eatery La Goulue in partnership with restaurateurs Jean Denoyer, Rick Wahlstedt, and Regis Marinier (Brasserie Ruhlmann, La Goulue and Orsay in NYC l’escale in Greenwich, CT; Le Colonial in New York City and San Francisco; Le Passage in Chicago and l’Escale in Greenwich, CT, Bistro Moderne in Houston) and chef Christian Delouvrier, who recently oversaw the kitchen at Alain Ducasse at the Essex House in New York, is slated to open mid-July. The 220-seat indoor/outdoor French bistro in Bal Harbour, designed by partner Jean Denoyer and with Alain Ricci – formerly of The Biltmore Hotel, Azul Mandarin Oriental Miami and the Diplomat Hotel Hollywood – as manager, is the first La Goulue Christian Delouvrier in Florida. The team plans to open a dozen La Goulue Christian Delouvrier properties nationwide, beginning with the Bal Harbour location in July 2006, and a second La Goulue Christian Delouvrier scheduled to open in the Boca Raton Resort and Club in Boca Raton, Florida in fall 2006.
Chef Christian Delouvrier’s menu (Appetizers: $9-19, Entrees: $16-35, Desserts: $3-12) focuses on light cuisine with seafood and fresh produce with appetizers like Saint Jacques & Rémoulade, jumbo sea scallops, Caesar salad, celery and hearts of romaine, and Calamars à la Plancha. Light salads include Frisée & Canard (duck: confit, prosciutto and smoked) as well as crisp frisée; and for entrees Poulet Rôti à la Broche & Farfalle (rotisserie-roasted organic chicken and bow tie pasta) and Thon Mi-Cuit aux Epices Douces (tuna, sweet spices, arugula and Asian greens). For dessert: Chocolate Soufflé & Pistachio Anglaise and Tarte Fine aux Pommes (thin apple tart). La Goulue will feature 100 French and American wines by the bottle, 20 of which are available by the glass. La Goulue Christian Delouvrier will be Open for lunch and dinner Monday – Sunday, 12.00 PM – 10.00 PM. Bal Harbour Shops, 9700 Collins Ave., Ste. 135, Bal Harbour. 305-865-2181




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