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What´s new
Chef Dewey LoSasso, new culinary director at Schnebly Winery and Miami Brewing Co., Homestead PDF Print E-mail
Written by SFG Staff   
Tuesday, 16 December 2014 22:24
According to Miami.com  -- Read Story  --   Chef Dewey LoSasso is no longer  executive chef at AQ at the Acqualina Resort & Spa in Sunny Isles. He has joined Schnebly Winery and Miami Brewing Co., Homestead as culinary director. 
Together with Peter Schnebly, Chef LoSasso will create, first, a pop-up, weekends-only restaurant on the farm, with plans for a restaurant; a retail market selling Schnebly-grown salsas, jams and hot sauces; a catering facility; and — eventually —- a boutique bed-and-breakfast.
Schnebly Winery and Miami Brewing Co.,30205 SW 217th Ave., Homestead, 305-242-1224; www.schneblywinery.com
Last Updated on Tuesday, 16 December 2014 22:33
Freddo opens flagship store on Lincoln Rd.,South Beach PDF Print E-mail
Written by SFG Staff   
Tuesday, 16 December 2014 22:15

Already a staple in six South American countries and the United Kingdom, the Argentinean helado-maker Freddo opened its first store in the USA on 610 Lincoln Road, South Beach,  with 30 of their most popular flavors. The flavors, categorized under Dulce de Leche, Creams, Chocolate, Sorbets and Light run the gamut from the most decadent of desserts to guilt-free low calorie selections.

Flavors range from the Dulce de Leche options, featuring Dulce de Leche Temptation – an irresistible combination of dulce de leche with dulce de leche swirls; or Grand Dulce de Leche – made with whole almonds, pecans, golden raisins and caramel to  Soft Nougat – almond soft nougat semifreddo;  Zabaione – Italian light custard and six different varieties of chocolate helado including Dark Chocolate – 70% cocoa chocolate helado; White Chocolate – white chocolate helado; and Chocolate Freddo – chocolate semifreddo with roasted almonds and hazelnuts, to sorberts under 200 calories per serving – all served in a Freddo cup or cucurucho (waffle cone).

All Freddo’s helados are made in Argentina with fresh hormone-free milk, pure cane sugar, fruits and the natural and raw ingredients and shipped under strict protocols.. Freddo’s helados are 0 grams trans fat per serving (3.5 oz.), and devoid of artificial flavorings, colorants, preservatives or added vegetable fats.

The helado menu extends to desserts and to-go packs. Prices for cups and cones range from $4.75 to $7.50; Freddinos are $8; TriFreddos are $8.50; Smoothies are $7.50; and Sundaes are $7. To-go containers range from $7.50 to $24.

Freddo,  610 Lincoln Road.  Hours: Sunday – Thursday 11 a.m. to midnight; and Friday and Saturday 11 a.m. to 1 a.m..   (305) 604-0065; www.freddo.com

Bocuse d’Or Laureate, Luke Bergman, new Executive chef at 1826 Restaurant & Lounge, Miami Beach PDF Print E-mail
Written by Simone Zarmati Diament   
Tuesday, 16 December 2014 22:02

1826 Restaurant & Lounge, Miami Beach has recently appointed a new Executive Chef, Luke Bergman. He replaces Michelin-starred chef Danny Grant.

The Florida native received many prestigious accolades including his international acclaim in 2010, when he became the first American to win gold at the International Trophée Passion culinary competition at the Académie Culinaire de France – the culinary version of the Olympics.   Chef Bergman was the executive sous chef at The Modern, Danny Meyer’s French-American restaurant at the Museum of Modern Art. During his time at The Modern, Chef Bergman competed in the Bocuse d'Or USA finals in 2010 and placed second in the culinary Olympics. .He was Chef De Cuisine at Colicchio & Sons from 2011 to 2013, before making his South Florida homecoming to join Valentino Cucina Italiana as Executive Chef.

The four story 1826 Restaurant & Lounge offers a seasonally driven contemporary American menu with a focus on elegant dishes in a stylishly modern setting.

1826 Restaurant & Lounge is located at Eighteen Hundred Twenty Six Collins Ave, Miami Beach, Florida 33139. 305.763.8860.  www.1826Collins.com

New Executive chef for Modern Garden at Seasalt and Pepper, Downtown Miami PDF Print E-mail
Written by SFG Staff   
Monday, 24 November 2014 23:46

During Art Basel this December, Carlos and Maryam Miranda will expand the restaurantSeasalt and Pepper and open their newest venture Modern Garden- a hot stone and crudo lounge – designed by architect Santiago Jose Palaez to coincide with the celebration of the one-year anniversary of Seasalt and Pepper.

Newly appointed Executive Chef Angel León. Chef León will oversee both Seasalt and Pepper and Modern Garden.

The cuisine at Modern Garden features select crudos; a contemporary take on raw fish and seafood dressed with infused oils, citrus and fresh herbs. Modern Garden’s menu features hot stone seafood selections as well as seared premium meats on the 850-degree volcanic stone slabs brought to each table.

Seasalt and Pepper, located at 422 NW North River Drive in Miami, is open Wednesday through Sunday from noon to 12:00 am and until 10:30pm on Sundays. 305.440.4200. www.seasaltandpepper.com.

Last Updated on Monday, 24 November 2014 23:50
Mastino, Wood-Fired Italian Kitchen & Bar, opens in Delray Beach PDF Print E-mail
Written by Press Release   
Monday, 24 November 2014 23:28


Steven Dapuzzo and Society 8 Hospitality Group  (Society 8), have launched their newest restaurant, Mastino, Wood-Fired Italian Kitchen & Bar, in Delray Beach, Florida.

Located in Pineapple Grove at 25 NE 2nd Avenue, the new casual Italian eatery will offer a flavorful array of craft beverages and classic “Italian Soul Foods”.  On the menu a variety of small plates, Neapolitan pizzas cooked in an 800 degree imported Italian brick oven, porchetta-style panini sandwiches, spit-roasted free range chickens, house made meatballs & risotto balls, salads, and a selection of unique Italian desserts.

A fresh mozzarella bar will serve hand pulled mozzarellas – burrata, straciatella, and buffalo milk mozzarella – imported twice a week from Italy.

The company currently operates SoLita and Mastino in Delray Beach, Florida, and oversees all food and beverage operations at The Atlantic Hotel in Fort Lauderdale including the two new oceanfront restaurants -- Beauty & the Feast Bar|Kitchen, and Ocean Market Grille. www.Society8.com

Tamarina opens in Downtown Miami. PDF Print E-mail
Written by Simone Zarmati Diament   
Sunday, 23 November 2014 00:00



Tunu and Yona Puri have teamed up with restaurateur Arjun Waney, co-founder of world-renowned hotspots Zuma, Coya, La Petite Maison and The Arts Club in London, to open Tamarina, a new restaurant and bar, in the space where they first opened Lippi at 600 Brickell Avenue in Miami.

The imposing bar is still there, less cathedral-like, and the dining room has lost the somber, more formal look of its predecessor, Lippi. The affluent contemporary look sports new furniture and lighting and a private room swathed in flowing white curtains which separate it from the main dining room. The Crudo Bar is still there but it has lost its Asian slant to a more Mediterranean style.  Outside, part of the wraparound terrace has been rebuilt into an al fresco Champagne Bar where millennials can flock in after work and feast on oysters and bubbly.

 Our meal began with Oysters ($3 to $3.50 ea) of which a daily selection is offered on a card describing each oyster and indicating their provenance.  

We had them all. Big and buttery, iodine-bright, briny and seaweed-flavored, clean and crisp, velvety and sexy, the different types of oysters from the two coasts of the US accompanied by two mignonette sauces, both very good are a seductive opener for a menu dubbed “coastal Italian cuisine.” Tamarina’s fare is no cutting edge dining but it is a first rate ingredient-driven menu animated by the seasons.

The Crudos ($12-$16), presented in naked simplicity, rely on the quality and freshness of the fish.  They are delicate-tasting and barely seasoned: the seabass with thyme and lemon; yellow tail snapper with a drizzle of Sicilian olive oil and balsamic; scallops with citrus juice, capers and olive oil; the gorgeous puzzle-like King Crab meat with salsa cruda, and jolted with parsimonious sprinklings of Jade, black lava or Himalayan rock salt which bring the natural taste of the fish into focus.

The service is  well-mannered and knowledgeable about the ingredients served and the wines on the well-curated list, a tribute to general manager Paul Radu, formerly of Lippi.

On the menu, trays of  frutti di mare ($29 to $87 depending on your appetite and party size) piled up with the freshest oysters, clams, shrimp, crudo and lobster, followed by carpaccio, ($14 - $17)  sweet tiger prawns with tomato, olive oil and black lava salt, or Tartares of Ahi tuna with cucumber, capers and lemon and steak tartare.

 Being Italian, the menu offers antipasti ($9 - $18) like  grilled octopus with nutty fingerling potatoes, a creamy burrata sitting on slices of heirloom tomatoes and drizzled with a spicy Sicilian olive oil, or a board of prosciutto di Parma with Parmesan cheese shavings

The menu lives up to its Italian roots with a section on Risotto and Pasta like lobster linguine, tagliatelle with Bolognese sauce, spaghetti with vongole, asparagus risotto and the freshly homemade delicate ricotta and spinach ravioli ($18) in a simple but sublime sage butter sauce.

Next come the Pesce, or fish, prepared with the same simplicity as the appetizers. From roasted lobster ($44) and Branzino from the Mediterranean for two ($34) with kale salad and braised cabbage, the big eye  tuna with shaved fennel and orange ($32) to salmon al cartoccio ($25) and my dish of Chilean seabass ($32), a firm yet tender slice of fish with a garnish of roasted vegetables, the kitchen succeeds in serving a harmony of tastes while preserving the freshness and natural taste of each ingredient.

Tamarina is located in the Brickell banking and business district and a clientele of bankers, brokers, lawyers is bound to want meat.

Prepared with the same simplicity there is Cornish hen ($25) with grilled shiitake mushrooms and roasted cipollini onions; lightly breaded Veal Milanese ($29) with arugula and cherry tomatoes; Agnello ($29) or marinated lamb chops with black quinoa; all sizes of beef: filet mignon and New York strip for two with a slew of sides ($7 - $9) including roasted potatoes with rosemary, brussels sprouts with garlic and pancetta; spinach and other steakhouse classics.

Desserts ($ 9) are a sophisticated version of homemade favorites  which consulting pastry chef Sarah Thompson, formerly of Lippi, has had a hand in creating, like the tiramisù which here is a sponge cake sphere enclosing all the moist gooeyness of mascarpone cream, chocolate, coffee and amaretto set over a bittersweet chocolate crunch;  an Italian version of Key lime torta with ricotta cheese and key lime cream;  an elevated version of the Snickers bar with peanut caramel and peanut butter mouse with chocolate brownie; the Latte Dolce, a wink to Latin American with dulce de leche gelato, passion fruit sorbetto and alfajores and large three-scoop servings of homemade gelato and sorbetti.

Tamarina, 600 Brickell Avenue, Miami  - 305-579-1888 ww.tamarinarestaurants.com is open : for Lunch: Monday through Friday 12 p.m. to 2:30 p.m.;  Dinner: Monday  through Saturday 6 p.m. to 11:30 p.m.  Lounge: 12 p.m. to 6 p.m.; Bar : Monday through Saturday till 1 a.m.



Last Updated on Sunday, 23 November 2014 22:41
Chef Pascal Oudin opens Brasserie Central, Village of Merrick Park, Coral Gables PDF Print E-mail
Written by Press Release   
Tuesday, 18 November 2014 00:00

 Chef/Restaurateur Pascal Oudin of Coral Gables’ long-standing Pascal’s on Ponce, has opened  3,000 square-foot, 147-seat indoor/outdoor Brasserie Central in The Village of Merrick Park.  The Parisian style bistro with exposed butcher block tables, bistro chairs, a 14-person communal table, and private room,  large indoor/outdoor bar (seating 18) and le comptoir – the oyster and raw bar will serve lunch and dinner, with eventual plans to add grab-and-go options, as well as a weekend breakfast and Sunday brunch, later down the road.

“Brasserie Central is a concept I’ve wanted to execute for quite some time,” explains Oudin. “Here, we are true to the authentic Parisian brasserie, making everything from scratch daily, using classic French recipes and methods.”

Oudin and Executive Chef Fabien Micard’s (formerly of Pascal’s on Ponce) have concocted a menu including housemade sausages, pâtés and charcuterie; artisanal cheeses; a full raw bar; traditional hors d’oeuvres, salads, sandwiches, and main plates; classic stove-to-table cocotte stews; and Patisserie, or dessert.

Nos Cochonnailles and Les Fromages – ($6-$32) include the Dégustation de Charcuterie, a small or large tasting board of charcuterie specialties, a hors d`oeuvre, condiment and mustard; Terrine de foie gras de Canard, duck foie gras terrine and sweet onion compote on toasted baguette; Pâté Campagnard – country style pâté, chicken liver, pork and cognac cornichons and mustard; Rillette du Mans – pulled pork rillette, condiment and Dijon mustard; Mousse de foie de Volaille – chicken liver mousse and condiment, served with a toasted baguette; Jambon crus d´Auvergne with butter and radish; Jambon blanc de Paris –cooked ham, with  butter, cornichon and radish.

Hors d’oeuvres ($8-$26) list soups – Soupe à l´oignon gratinée, classic vichysoisse – and other appetizers like Saumon fumé Ecossais – smoked salmon, tomato, lettuce, red onions, crème fraîche and capers; Gnocchi gratinés à la Parisienne with béchamel and Gruyére cheese; Brandade de morue;  Burgundy escargots or snails with garlic and parsley; Tartare Parisien – hand cut steak tartare, egg yolk, onions, cornichons and anchovy, pommes frites; Le tartare BC – the Parisien poêlé aller retour.

Seafood lovers will delight in the raw bar platters featuring small and large platters of fresh oysters, mussels, shrimp, clams and lobster. Salads and Sandwiches ($8-$15) run the gamut with classic choices such as Pain bagnat – a Riviera style Niçoise salad; Salade lyonnaise – frisée, soft poached egg, bacon lardo and croutons; Croque Monsieur and Croque Madame, as well as a daily Quiche Maison.

Next come French traditional stews or Plats Mijotés ($15-$26):   Coq au Vin Lyonnais,; Moules Marinières with French fries; and Blanquette de Veau, a white veal stew with lemon velouté; then Plats Principaux, or main plates, ($21-$36)  such as Boudin Blanc Truffé – truffled white sausage, served with apple and mashed potatoes; Truite Amandine; Poulet Rotî au jus – half-rotisserie chicken, dripping jus and French fries; Entrecôte Frites – grilled rib eye steak with French fries and béarnaise sauce; La Cuisse de Canard Confit Salardaise – duck confit with crispy potato; and Plat de Côtes Braisées – braised beef short ribs, mash potatoes.

Dessert or Pâtisserie,($8) include Crèpes Suzette, Île Flottante – floating island vanilla anglaise; Petit Pot de Crème Gourmande – three infused custard – vanilla, coffee and chocolate; Pain Perdu (bread pudding); Tarte Fine aux Pommes à la Mode; Belgium waffle drizzled with Chantilly and chocolate or caramel; and Le Baba au Rhum Géant with Chantilly and rum.

Hand-crafted Old World cocktails, an oyster Happy Hour, plat du jour, and special afternoon Glacerie menu with ice creams, crêpes, waffles and coffees, round out the offerings.

Located under the bridge, across from Yard House,  Brasserie Central  is located in the Level 1 courtyard at The Village of Merrick Park at 320 San Lorenzo Avenue in Coral Gables. Open daily from 11a.m. – 11p.m for breakfast, lunch, dinner and afternoon glacerie (2p.m.-6p.m.)   786-536-9386 www.BrasserieCentralMiami.com

Last Updated on Sunday, 23 November 2014 22:35
BRAVA! opens at Adrienne Arsht Center for the Performing Arts PDF Print E-mail
Written by SFG Staff   
Friday, 14 November 2014 00:00

 The Adrienne Arsht Center for the Performing Arts of Miami-Dade County has opened BRAVA!, a new fine dining on-site restaurant in partnership with Ovations Food Services, at the Ziff Ballet Opera House

The Chef is Hector Torres of Ovations Food Services. The menu: a farm-to-fork, prix fixe menu consisting almost entirely of locally sourced ingredients.  For starters there is Empanada Pescada made with white fish, shrimp and scallop and an Avocado Tomato Salad prepared with fresh Florida avocados.  Entrée options include Short Ribs BRAVA!, a brown sugar and rum cured short rib with a Bacardi Oakheart demi-glace, and a Pan-seared Yellowtail Snapper with a Key Lime Butter Sauce.  For dessert, a selection of shooters will be served including Key Lime Crème Brûlee, Chocolate Toffee Brownie and Sea Salt Dark Chocolate Crémeux. Price is $49 inclusive of tax and gratuity.

The restaurant will have two pre-show seatings for 8 p.m. performances at 5:15 p.m. and 6:30 p.m., and one seating 90 minutes before the advertised curtain time for matinee performances.  Patrons can make reservations by calling the Arsht Center Box Office at (305) 949-6722 or email This e-mail address is being protected from spambots. You need JavaScript enabled to view it .


Last Updated on Monday, 24 November 2014 23:37
Stripsteak by Michael Mina opens at Fontainebleau Miami Beach PDF Print E-mail
Written by SFG   
Wednesday, 12 November 2014 23:29

STRIPSTEAK by Chef Michael Mina has opened at the Fontainebleau Miami Beach where Gotham Steak used to be.

Created by Michael Mina and executed by chef de cuisine Derrick Roberts, the vast menu runs the gamut between specials that go far beyond traditional steakhouse fare, a bounty of meats and fish prepared on the wood-burning grill and an expansive raw bar.

The two-story, 12,000 square feet, 350-seat indoor-outdoor venue  with a bamboo-enclosed poolside patio, evokes the rich, stylish   elegance of the Art Deco era coupled with a high-energy open kitchen and several convivial cocktail bars.   .

Stripsteak is open Sunday – Thursday from 6 p.m. – 11 p.m.; Friday and Saturday from 6 p.m. – midnight. The lounge is open Sunday – Thursday from 6 p.m. – midnight; Friday and Saturday from 6 p.m. – 1 a.m. A DJ will be onsite Thursday – Saturday. 4441 Collins Avenue Miami Beach, Miami, FL 33140 inside the Fontainebleau Miami Beach directly off the Chateau lobby. (877) 326-7412 www.fontainebleau.com/stripsteak .

Graspa Group opens Midtown Oyster Bar PDF Print E-mail
Written by SFG   
Wednesday, 12 November 2014 21:21


oysterbar_031The restaurant management company, Graspa Group, that created Salumeria 104 in the heart of Midtown Miami, in now opening Midtown Oyster Bar, a space with a cozy dining room and an elegant patio, comfortable furnishings, soothing warm tones and a softly lit bar.

Midtown Oyster Bar is a collaboration between Chef-operators Angelo Masarin, Carlo Donadoni, Chef-operator of Spuntino Bakery & Catering and Graziano Sbroggió, who brings his extensive experience in operating restaurants at Graspa Group.

Chef Angelo Masarin, has put together a menu of New England favorites, with a touch of Italian influence.  Inspired by the ocean, the menu focuses on oysters and a raw bar, fresh seafood, lobsters and stone crabs, all sourced from the best quality providers. The menu will change seasonally accordingly to availability. Some of the specialties will include Ipswich clams, scampi crudi, lobster rolls and more.

The 500-square-foot dining room includes a raw bar visible from the outside and an atmosphere with nautical accents and colors. The patio will offer additional seating to enjoy the Midtown vibe.

Graspa Group currently owns and manages five locations in Miami which will increase to eight by the end of 2014, including the re-opening of TiramesU in its new South of Fifth location and a second location for Segafredo Espresso in Bayside Market Place slated to open in December 2014.  www.graspagroup.com

Midtown Oyster Bar, 3301 NE 1st Ave., Suite 103-1, Miami, FL 33137. 786-220-2070.



Last Updated on Wednesday, 12 November 2014 21:22
CVI.CHE 105 on Lincoln Road gives bad rap to Peruvian cuisine PDF Print E-mail
Written by Simone Zarmati Diament   
Thursday, 30 October 2014 00:00



CVI.CHE 105  serves lunch and dinner,

1245 Lincoln Road, Miami Beach Miami Beach.www.ceviche105.com

Founded by Christina Ong, COMO Hotels and Resorts develops and manages handpicked, individually curated properties: The Halkin by COMO in London, two Metropolitan by COMO hotels in London and Bangkok, Parrot Cay by COMO in the Turks and Caicos, Cocoa Island by COMO in the Maldives, and three Uma by COMO experience resorts in Bali and Bhutan.  Maalifushi by COMO in the Maldives, Point Yamu by COMO, Phuket and Metropolitan by COMO, Miami Beach, are the newest properties to open. The company also manages COMO Shambhala Estate in Bali in partnership with its sister brand in wellness, COMO Shambhala, which promotes health, relaxation and learning through its products, services, cuisine, treatments and spa facilities within each COMO property.   www.comohotels.com









 CVI.CHE 105 has opened its second location on Lincoln Road – the first CVI.CHE 105 is in downtown since 2008. The 4,000 square ft. restaurant in the space formerly occupied by Kim’s Chinese features a full liquor bar and indoor and sidewalk seating.  

The vast menu that owner and Executive Chef Juan Chipoco dubs as ‘gourmet Peruvian cuisine’ is composed of a wide range of ceviches, tiraditos, and anticuchos, as well as soups and traditional Peruvian meat and seafood entrees.

Peruvian Chef Juan Chipoco and Sous Chef Luis Hoyos do little to honor Peru’s celebrated fragrant and intriguing gastronomy by serving a cuisine that's coarse, lacking in complexity and refinement.  

Ceviches which do not require cooking are good; ours was sturdily coated in pisco cream and accompanied with delicious Peruvian corn kernels and a chunk of sweet potato;  and so are the corn nuts brought to the table before the meal.

The shrimp causa (potato purée layered with half a shrimp, canned strips of bell pepper, an olive and slices of avocado) was tasteless and unbalanced, leaning on an excess of potatoes, bathed with a red sauce and topped with an dry slice of boiled egg.

The portions are big and plentiful but the fish was oily.  On two visits, our pescado a lo macho was inedible: two fillets in a breading thicker than the actual fish, fried in timeworn oil, are mixed with chewy seafood – rubber-band like calamari, leathery mussels and scallops with the texture of olive pits, and additional turn offs – and smothered in a dull, non-descript green sauce supposedly spiked with pisco, with a side of white rice.  

Desserts, which I skipped on my last visit, are heavily sweet.

Nevertheless,  people do flock in droves to the corner of West Avenue & Lincoln Road and don’t seem to mind being showed in by way of the hostesses’ whims, their likes and dislikes in the best Miami Beach disco fashion.


Last Updated on Thursday, 06 November 2014 22:59
Moye opens on Brickell, Specializing In Apulian Cuisine PDF Print E-mail
Written by SFG   
Wednesday, 29 October 2014 20:14



Moye,  a new regional Italian restaurant brought to Downtown Miami by local restaurateurs Tony Gallo and Chef Pietro Vardeu – the team behind the renowned Italian eatery Sardinia Enoteca Ristorante in Miami Beach,  opened at 80 SW 8th Street in downtown Brickell.

The fare is regional specialties from Puglia, Italy – the area located in the back tip of the boot is prized for its cuisine as well as great wines, olive oils, and bread.  “We’ve found success in offering locals authentic, rustic Italian dining at Sardinia, which is what motivated us to bring the beloved traditional cuisine of another region in Italy to Miami. With a menu that truly reflects the fresh products and flavors of Puglia, we feel that Moye (which means “this is the time” in the Bari dialect) will transport locals with every dish,” said Gallo and Vardeu,

The seasonal menu of locally sourced, fresh ingredients and Italian imports is overseen by Chef Pietro and a team of chefs from Italy, where Moye currently has locations in Florence and Milan, and complemented with a sizeable selection of moderately-priced wines and beer, with an emphasis on regional Italian favorites.

Guests can graze on sharing plates such as the Polpo – pan seared octopus sautéed with fava beans pureé and cherry tomatoes ($14); and Bruschettone – bruschetta with capocollo, artichokes and mozzarella ($10). Diners can also feast on savory meat and cheese boards including the Tagliare di formaggi – cacioricotta, pecorino, caciocavallo, scamorza, served with spicy homemade jam ($16); and the Tagliere di salumi – prosciutto crudo, salame, capocollo, with bruschetta ($16). While mozzarella lovers can indulge in Burrata Moye, which as the name implies is made in-house and topped with white anchovies and oranges ($14); as well as Apulian Sushi – rolls of mozzarella Moye, shrimp, vegetables, tuna and tomatoes ($16).

Entrées offers a variety of Apulian dishes like the Tartare d’orata – sea bream tartar with carrots and zucchini pinzimonio ($14); Carpaccio di salmone with fennel, orange and radish ($12); and Orecchiette pasta with broccoli rabe Apulian style ($14). Also on offer are from the oven entrées including Parmigiana with zucchini, tomato, basil and mozzarella ($16) and Branzino baked with zucchini and potatoes ($26); and traditional meat plates like the Stufato – lamb stew with fava beans ($24) and Bombette – stuffed veal rolls with vegetables and baked potatoes ($24).

Desserts offer specialties like the Spocamuss – a puff pastry with Nutella and custard cream, and Tortino di Cioccolato – chocolate soufflé and Classic Tiramisu, all priced at $8.

The 70-seats indoor/outdoor open kitchen design restaurant has a sleek décor with floor-to-ceiling windows and a wall of Moye’s extensive wine collection as well as products from Puglia  which will be for sale.

Moye is located at 80 SW 8th Street facing First Avenue. Lunch and dinner is served daily from 11:30 a.m. to midnight, with both reservations and walk-ins welcome.   (305) 372-5168; www.moyemiami.com.

Miam Café & Boutique opens in Wynwood Arts District PDF Print E-mail
Written by Simone Zarmati Diament   
Wednesday, 29 October 2014 19:45



Miam (French for “yum”) Cafe & Boutique has opened its doors in an intriguing zebra-patterned building in the heart of Wynwood.    For owner/ operator Alexis Jacot, a graduate from the École Hotelière of Lausanne in Switzerland who trained at the prestigious French catering company Lenôtre in Paris, this is a second career. The call for fine cuisine and gourmet products came when still employed by Procter and Gamble in his native Switzerland.

He followed the loves of his life – his wife and food – to Miami and was instantly seduced by Wynwood where he opened a neighborhood café “to serve great breakfasts, lunch, specialty coffees, late bites and everything in-between,” he said, “using only fresh ingredients, supporting local farms, local artisans and the best he can lay his hands on.”

One of his best moves what to hire Chef Gail Goetsch, formerly of Yard Bird and Essensia.

The chef and pastry chef uses fresh, organic and creative ingredients for a menu that offers a daily variety of sandwiches prepared, quiches, salads, soups, cheese plates, and a smattering of scrumptious desserts.

Miam’s motto: the food is uncompromised, simple, and natural; the bread: Zak the Baker’s; the produce: from produce from Paradise Farms and Kennesaw juice; the coffee: Eternity Coffee, for which Mr. Jacot hired skilled baristas to provide a little art to America’s new favorite pastime: grabbing a coffee with friends, staring at the custom wall mural by neighbor business M+V Art or painter Jorge Miguel Rodriguez and people watching.

The clean and Wi-Fi wired space at Miam Cafe is developing into a retail boutique with artisan gourmet items such as local honeys, gourmet cooking oils, beer, wine and plates from Art that Feeds- a collaborative organization that uses proceeds to provide at-risk youth with sit-down, nutritious meals.

Miam Café is open Monday through Friday from 9am-10pm, Saturdays from 10 a.m. – 10 p.m. and later for special events in the neighborhood such as Art Walk. Closed on Sunday.   2750 North West 3rd Ave. #21 Miami, FL, 33127 in the iconic Wynwood zebra building. www.miamcafe.com


Chef Alex Paz new Executive Chef at JW Marriott Miami, Brickell PDF Print E-mail
Written by Simone Zarmati Diament   
Wednesday, 29 October 2014 19:05

The AAA Four Diamond JW Marriott Miami hotel has appointed Alex Paz as their new Executive Chef. Paz , who was promoted from Executive sous-chef, will lead the hotel’s culinary program, including the Mediterranean cuisine restaurant The Trapiche Room; the casual La Terrazza Café and Bar which serves American cuisine and Isabela’s, an American cuisine restaurant for breakfast and private events. Paz will also be responsible for elevating the hotel’s banquet offerings, creating personalized experiences and gourmet menus for groups of any size.

A graduate of the Florida Culinary Institute, before working at the JW Marriott Marquis in Brickell  Paz honed his skills at the Four Seasons Resort and the PGA National Resort and Spa in Palm Beach, and the Four Seasons in Miami.

“We are thrilled Alex will be joining the JW family, and invite guests to experience his unique style of cuisine, a careful blend of local and global cuisine, much like the city of Miami, which will perfectly complement the various dining outlets at the hotel,” said Alfredo Sarnataro, director of Food & Beverage at JW Marriott Miami.

JW Marriott Miami, 1109 Brickell Avenue, Miami, FL 33131 (305) 329-3500

Chef Alex Paz new Executive Chef at JW Marriott Miami, Brickell PDF Print E-mail
Written by SFG Staff   
Wednesday, 29 October 2014 19:05

The AAA Four Diamond JW Marriott Miami hotel has appointed Alex Paz as their new Executive Chef. Paz , who was promoted from Executive sous-chef, will lead the hotel’s culinary program, including the Mediterranean cuisine restaurant The Trapiche Room; the casual La Terrazza Café and Bar which serves American cuisine and Isabela’s, an American cuisine restaurant for breakfast and private events. Paz will also be responsible for elevating the hotel’s banquet offerings, creating personalized experiences and gourmet menus for groups of any size.

A graduate of the Florida Culinary Institute, before working at the JW Marriott Marquis in Brickell  Paz honed his skills at the Four Seasons Resort and the PGA National Resort and Spa in Palm Beach, and the Four Seasons in Miami.

“We are thrilled Alex will be joining the JW family, and invite guests to experience his unique style of cuisine, a careful blend of local and global cuisine, much like the city of Miami, which will perfectly complement the various dining outlets at the hotel,” said Alfredo Sarnataro, director of Food & Beverage at JW Marriott Miami.

JW Marriott Miami, 1109 Brickell Avenue, Miami, FL 33131 (305) 329-3500

Last Updated on Wednesday, 29 October 2014 19:08
Erica Nicholl appointed executive chef at Pilar Local Restaurant & Bar, Aventura PDF Print E-mail
Written by Simone Zarmati Diament   
Wednesday, 29 October 2014 18:42

Named after Ernest Hemingway’s famed fishing boat, Pilar Local Restaurant & Bar focuses of seafood and the Texas-born executive chef Erica Nicholl – former Chef de Cuisine at the GW Bush  Presidential Library and Museum  and at the Crescent Hotel by Rosewood Hotels & Resorts – fits in like a fish in the water.

The new Fall menu at Pilar is a showcase of Erica’s talent. Her contemporary American cuisine melds modern and comforting with Texan pizzazz, Florida’s fresh bounty and local produce.  

After bar bites as good as crispy Fish Tacos with the fish of the day, arugula, pico de gallo and a drizzle of chipotle, the menu begins with “Start Here” items like a  plate of Say Cheese, Please ($15) with homemade ricotta, aged Spanish Manchego, and Humboldt Fog

served with candied pecans, tomato jam, olive tapenade and crostini; Mama’s Latkas ($9) with housemade cinnamon applesauce and sour cream fraiche;  Lobster Mac & Cheese ($23) with fusilli pasta and a four-cheese blend.

Must-have “Entrees” include Pan-Seared Scottish Salmon ($25) with citrus herb quinoa, oven roasted tomato, chive beurre blanc; a 14oz. Churrasco Skirt Steak ($28) with housemade chimichurri and French fries; Fish of the Day (MP) a seasonal, chef-inspired creation; Chicken Parm ($21) with linguine marinara; and Sautéed Shrimp ($25) with smoked mozzarella polenta, heirloom tomatoes and romesco. “Sides” ( $4)  and include Lyonnaise Potatoes, Potato Au Gratin, Sweet Fries, Quinoa Salad, Grilled Asparagus or Seasonal Vegetables.

Desserts  ($10) are all make in house such as Petite Key Lime Pie or  fluffy Fried Oreos  with Dutch chocolate sauce and vanilla ice cream.

A “Business Lunch” special is available Monday – Friday from 11:30 a.m. until 3 p.m. offering a three course meal for $13.95.

Pilar Local Restaurant & Bar is open seven days a week for lunch and dinner from 11:30 a.m. until 10 p.m., Private events with custom-catered menus are also available upon request. 20475 Biscayne Boulevard in the Promenade Shops, steps away from Aventura Mall.   305.937.2777 www.pilarrestaurantandbar.com

Last Updated on Wednesday, 29 October 2014 18:51
Farewell to Tobacco Road, Downtown Miami PDF Print E-mail
Written by Jessica Perez   
Tuesday, 28 October 2014 00:00

The cranes, the billowing dust, the high-rise skeletons towering over the new Downtown Miami were a harbinger of the fate of Miami’s “oldest bar”, the iconic Tobacco Road.  The quirky two-story 99-year-old building outlasted Prohibition, the Great Depression, World War I and II, major hurricanes and other upheavals, is going to be demolished.  It did not survive Brickell’s $1.05 billion development project, or the opportunity to be sold for $12.5 million when it needed major repairs and was slowing down in revenue.

It hosted its last party, served its last cocktail, and showcased its last local gig before it was permanently closed for business on October 26. Thousands gathered from Saturday night to the early hours of Sunday for its “Last Call” party, but for some, it was best described as a lively wake. The cause of the bar’s death: gentrification.

The Road has gone through a series of changes in its lifetime. It was constructed near the Miami River in 1915, a year after Dade County voted for its own local prohibition, and five years before the nation would do the same. Yet it oddly came with a 1912 liquor license, which rumor has it was lost by a mayor in a bet.

A bakery soon opened, and its second floor became a well-known speakeasy since the building was a place to obtain illegal alcohol at the time. In 1925, it was a place housewives sent Thanksgiving turkeys to be cooked for a dollar and a real estate office on the side. In 1926, a hurricane hit Miami and brought the Depression three years before the rest of the nation would feel it, and in the late 20s to early 30s, it was a gambling den and the rumored hideout of Al Capone.

Nineteen-thirty-eight was the first time it became a bar, known as “Southside”, the previous name of the Brickell area.  But the bar was bombed and placed under new ownership in 1942, and rechristened “Charlie’s Tobacco Road”, after a novel and popular 1930s Broadway play. The live music venue and gay bar was targeted by Miami Police and shut down.

In 1977, it was re-opened as “Tobacco Road”. In 1981 it became both a play house and jazz club. But business wasn’t good, and in 1982, it was given to a real-estate broker, current partner Michael Latterner, who, unable to sell the property, ended up buying it.  With the help of Patrick Gleber and Kevin Rusk, the trio made history.  Gleber never expected the bar to last as long as it did. “This place took my youth. I was 22 years old when I got this bar. Kevin and I. Kevin was 23.”

At the wake party, patrons were saying their final goodbyes to what had become a hub of music and casual food and fun. Like Danielle Mora, who said the Road was a fun spot filled with meaningful memories.  For Dona and Andrew McLachlan, who have been coming to the Road for 11 years, it wasn’t just about the decent priced drinks, the current band playing or the openness of the crowd, it was the magic of Tobacco Road. “It’s going to take a long time before you can bring 100 years of history into the new building,” said Andrew McLachlan. His wife, Dona, would have preferred for the building to be preserved: “They’re not going to leave anything behind, just concrete,” she lamented.  But Miami Mayor Tomás Regalado, another faithful patron, said it was too late because the property was already sold.

A teary eyed Gleber, was in the parking lot area listening to the comments and drinking a beer.  “Miami is Miami, and this is part of Miami. Be it good or be it bad, it’s who we are. We knock down stuff. Grow new stuff. Make new stuff. It’s okay,” he said as he leaned harder on a table, looking up and around him. “That’s the city I love.”

Tobacco Road, 626 S Miami Ave, Downtown Miami, 305-374-1198

Last Updated on Tuesday, 28 October 2014 16:13
SooWoo Koren restaurant opening in South Beach PDF Print E-mail
Written by SFG Staff   
Monday, 13 October 2014 20:23

Restaurant SooWoo, (means sharing in Korean)  is opening at 555 Washington Avenue, Miami Beach, FL 33139. Created by Seoul born Bok H. An, a 17 year veteran restaurateur, the restaurant will be sharing the best Korean and Japanese food in a newly crafted, stylish kitchen and bar.

“Chefs will brandish their knives at one of 12 teppanyaki tables to simply cut to the heart of the matter with the finest beef and the freshest seafood available. Making perfect rice is an art and we’ll pair it with the best fish available for our sushi. Our Korean dishes, if nothing else, are fun to say: Gochoo – pancake with pork pepper + scallion; Bul Go Gi – thinly sliced marinated rib eye steak; Bibimbop – assorted vegetables, egg fry and beef. After a few sips of sake it may slip off the tongue easier, but it doesn’t matter, you can just point with your chop sticks and we’ll order it for you,” according to principal  Chris Hudnall, a consultant and founder of Bar Culture,

SooWoo is located at 555 Washington Avenue, in Miami Beach and will be serving lunch, dinner, a late night noodle menu and Sunday brunch.

Klima - Barcelona – Miami Beach to open in November PDF Print E-mail
Written by Simone Zarmati Diament   
Monday, 13 October 2014 19:48

This isn't a  Woody Allen remake.  KLIMA Restaurant and Bar  is headed  to Miami Beach, brought by Pablo Fernández-Valdés and Yago Giner, former CEO and COO respectively of the renowned Grupo Tragaluz restaurant group in Barcelona, Spain. The culinary consultant , Albert Ventura,   currently owns Restaurant COURE, Wall 47 and the recently opened El Cercle restaurant in Barcelona.   

The partners are renovating the corner property (formerly Tosca) on Collins Avenue and 23rd Street into a casual 122-seat, 7,700 square-feet,  two levels – a ground floor restaurant and bar with indoor and outdoor dining areas, a pergola, as well as a second floor members-only club –    Spanish restaurant concept inspired by their Barcelona roots.  Chef David ‘Rusti’ Rustarazo, from the group’s restaurant “Coure” in Barcelona, , has just arrived in Miami to join the management team.

Together with culinary consultant Albert Ventura, Chef Rustarazo has created a menu of contemporary and international fare inspired by the Mediterranean and Barcelona regions and prepared with local ingredients sourced from premium South Florida suppliers. “Our aim is to install a much-loved Spanish gastronomic ideology within this exciting city to perfectly complement its rich cultural diversity,” declared Mr, Fernández-Valdés.

KLIMA Restaurant and Bar is located at 210 23rd Street, Miami Beach, FL 33139, and is anticipated to open in November 2014.    www.klimamiami.com
Last Updated on Monday, 13 October 2014 19:54
The Modern Garden to open at Seasalt & Pepper Brasserie and Lounge, Downtown Miami PDF Print E-mail
Written by SFG Staff   
Monday, 13 October 2014 18:15

As the result of a lawsuit mediated by Miami--‐Dade Circuit Court, Seasalt and Pepper's husband and wife team Carlos and Maryam Miranda have parted ways with designer Stephane Dupoux.

Carlos Miranda will continue as the owner and operator of the trendy  seafood brasserie Seasalt and Pepper and has announced expansion and opening of his next venture at Seasalt and Pepper, called Modern Garden a hot stone and crudo bar.

To be revealed during Art Basel 2014, the cuisine at Modern Garden will have crudos; a contemporary interpretation of exquisite raw fish and seafood flavored with olive oil, seasalt, citrus and fresh herbs. The hot stones feature a unique dining concept that involve searing prime cuts of meat and fresh seafood on a 850 degree volcanic stone slab right at your table. The space is adorned with two distinctive architecturally designed sculptures to be unveiled during Art Basel.

Seasalt and Pepper, located at 422 NW North River Drive in Miami, Florida, kitchen will be open Wednesday through Sunday from 11:30 am to 11:30 pm and until 10:00pm on Sundays. Telephone: 305.440.4200. For additional information, please visit www.seasaltandpepper.com.  

Meat Market opens new location in Palm Beach PDF Print E-mail
Written by Simone Zarmati Diament   
Monday, 13 October 2014 18:03

Meat Market has opened its newest location in Palm Beach.   The 3,000-square-foot restaurant  with a high-energy bar scene offers a variety of settings   – from the lavish dining room and bustling bar to the chic, upscale lounge.

The innovative cocktails and standout culinary creations from Meat Market chef/co-owner Sean Brasel, offers the favorite Meat Market classics, a stylish Crudo Bar with raw bar items and signature Meat Market sauces as well as charcuterie and cheese selections.

Meat Market Palm Beach is open Sunday – Thursday from 4 p.m. – midnight; Friday and Saturday from 4 p.m. – 1 a.m. Lunch to launch later this year.   191 Bradley Place. Telephone: (561) 354-9800; www.meatmarket.net.

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