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The owner of The Globe Cafe & Bar, Daniel Guiteras, has added a new eatery next door to the popular hang out. ONEBURGER, which is scheduled to open early August. “We really wanted to get out of the 'cheese, lettuce, tomato' box. ONEBURGERs are modern and sophisticated, with the highest quality ingredients, but still more affordable than a higher-end restaurant burger,”said Mr. Guiteras. At ONEBURGER, the menu is broken down into four categories: Beef; Chicken/Turkey & Veal; Seafood; and Vegetarian. Beef burgers run the gamut from the traditional hamburger to burgers such as the “Kobe”, the “Au Poivre”, a “Frita Cubana” and the “Black, Black & Blue burge”with Maytag blue cheese. Chicken, Turkey and Veal burgers include the “Chicken Cobb”, the “Turkey Club” and a tangy Veal Picatta burger. There are four Seafood burgers on the menu including a “Spicy Tuna Cali Roll” burger - made with fresh-ground Ahi Tuna, and vegetarians can indulge in a ten ingredient veggie burger or a grilled Portobello mushroom & walnut crusted goat cheese burger. In addition to burgers, the restaurant will serve chicken sandwiches, salads, soups, chicken tenders and wings, three types of hand-cut fries (Yukon Gold potato, yuca and sweet potato), milkshakes, homemade desserts and breakfast choices including bagel/biscuit burgers and Belgian waffles.
ONEBURGER will be open 24 hours Monday through Saturday. next door to The Globe Cafe & Bar, 376 Alhambra Circle, Coral Gables.

The sleek looking Town Kitchen & Bar has just opened in South Miami in the new Plaza 57 building. Manager John Janette and Chef Stefano LaCava, both formerly of Tutti’s Trattoria in Coral Gables and Weston, have partnered with Brandon Lurie to open the 140-indoor/outdoor eatery with a full bar and a menu ranging from sandwiches and small appetizers to entrees, grilled steaks and desserts. Town Kitchen & Bar is open for dinner only Monday through Saturday from 6 p.m. to 11 p.m. and will open for lunch towards the end of August. 7310 SW 57 Ct., South Miami. 305-740-8118

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 have opened Brana, their first restaurant, this summer in downtown Coral Gables, where Crêpes & Co. and before that Giramondo used to be. Diners can 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 is 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.


This is the first time chef Rolando-Roly Cruz-Taura is owns his restaurant. The FIU graduate began his career at the InterContinental Miami’s Pavillion before joining the Mayfair House Hotel where he ended up being the Executive Chef. He honed his skills as Chef Mark Militello’s sous chef at Mark’s in the Grove and as Executive Chef at Shula’s on the Beach. A stint in Dublin, Ireland landed him the job of corporate chef of CamFam – a seafood restaurant chain – before becoming the Miami City Club’s Executive chef and Director of F&B; operations.
At Fifty Mr. Cruz-Taura teams with old friends: GM Dan McCulley formerly of Joe’s Stone Crab, beverage manager Jeffrey Nielsen, sous chefs Nestor Gomez and Agustin Toriz who worked with Chef Roli at the Mayfair, and former Cordon Bleu pastry chef instructor Carolina Romero. The centerpiece of the charming indoor/outdoor 110-seat restaurant with 75 seats in the lounge designed by architect Mark Diaz is an open hearth where breads and pizzas ($15 - $17) are baked. Chef Roli’s “Progressive American Cuisine” is the essence of the melting pot of cultures and cuisines that define America today.
On the tables small bowls of natural salts and freshly baked foccacia are a welcoming touch to a wonderful menu of appetizers such as a fresh-tasting Minnesota wild rice tabbouleh ($7), jumbo lump crab wrapped in green plantain ($12) and Kobe beef tartare with apple, celery, cipollini and roasted jalapeño in tomato water ($18). Homemade pastas ($15 - $21)include goat cheese chocchi with forest mushrooms, broccoli and roasted tomatoes; black pepper fettucine with whild shrimp, andouille sausage, ramps and green beans, and cavatelli with duck confit. The Steak, Chops and Poultry ($19 - $39) section indicates the provenance of each cut: from Roasted Jurgielewicz Farms Long Island duck and Tanglewood Farms chicken breast to Harris Farms Angus filet mignon from Kansa and Kurobuta pork osso bucco with crispy crackling and late-harvest Riesling jus. Likewise the seafood ($24 - $28): MainAe lobster cioppino; seasame seared Ahi tuna and crispy skin Alaskan salmon with leek and tomato stew. Side dishes alone such as the spinach flan with a rain-walnut vegetable glaze, and the Jasmine rice and stir-fried vegetables ($5), and certainly Ms. Romero’s amazing desserts ($8-$10) are a good reason to head to South Beach. Fifty is open seven days for lunch: Monday through Saturday from 11 a.m. to 3 p.m., for in-between menu from 3 to 6 p.m., and dinner Sunday through Thursday from 6 to 11 p.m. and till 1 a.m. on Friday and Saturdays. Sunday brunch is served from 11 a.m. to 6 p.m. Fifty, 444 Ocean Drive, South Beach. 305-532-2441.

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

Patrick Duff is the new Executive Chef at Acqua Restaurant at the Four Seasons Hotel Miami. Duff, who recently arrived from Thailand where he was executive chef at the Sukhothai Hotel --Mr. Duff was also executive chef at luxury hotels in Hong Kong, Jamaica and at The Phoenician in Arizona --, has changed the Italian menu into a contemporary menu with strong Asian and Latin American influences and with ingredients from around the globe. “Chef Duff's international experience gives us a unique opportunity to bring to Acqua a cuisine that suits the cosmopolitan nature of our guests and of Miami,” commented Ignacio Gomez, Four Seasons Hotel Miami Regional VicePresident and General Manager.
Chef Duff is offering a three-course Miami Spice lunch ($20.06) and dinner ($30.06) menu with items from his new menu.

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