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Bodega Taqueria y Tequila Cinco de Mayo in Miami

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margarita drink on the rocks

Bodega Taqueria y Tequila will be throwing the biggest Cinco de Mayo in Miami neighborhood block party! On Tuesday, May 5th Bodega will be featuring mariachi band, Fiesta Grande, along with drink specials including $5 Modelos and $6 margaritas all day from the food truck. In the evening, $5 shot specials will start at 6pm along with music and a churro cart outside featuring complimentary churros. In addition, Bodega will be featuring a “shot chair” where two lovely ladies will be pouring tequila shots directly into guests’ mouths. Take a picture in the chair and hashtag #dobellayback to get the chance to receive a free bottle of Dobel tequila. There will also be a piñata, sombreros and maracas for guests!

To soak up all the drinks, Bodega’s full menu will be available as well. Guests can order from a wide variety of tacos including the Al Pastor, spit- broiled pork, charred pineapple, red onion, cilantro, salsa rosada and the Camaron BLT, grilled shrimp, bacon, lettuce, tomato, chipotle-cotija dressing. Tortas de la Bodega options include the Frita, Mexican chorizo, roasted peppers, Oaxaca, potato sticks, chipotle-cotija dressing and the Late-Night, guajillo braised short rib, bacon, black bean refrito, Oaxaca, habanero soaked onion straws, salsa rosada.

WHEN:

Tuesday, May 5th 12pm – 5am

WHERE:


Bodega Taqueria y Tequila

1220 16TH Street

Miami Beach, FL 33139

305.704.2145 | bodegasouthbeach.com

 

Bianca at Delano Celebrates Mother’s Day with All New Brunch

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bianca at the delano hotel

Spoil Mom at Bianca’s Mother’s Day brunch featuring live cooking stations

Join Bianca at Delano on Mother’s Day for the launch of their brand new brunch buffet created by newly appointed Executive Chef, Vikram Katoch featuring live cooking stations. Spoil mom with a beautiful display of flavorful seafood, local fruits and vegetables, cheeses, pasta, a selection of barbecue items , sushi, and desserts with each station featuring an assortment of delicious items. Carved to order in front of patrons, brunch includes a flavorful Coca-Cola Char Grilled Skirt Steak, Lobster grilled and marinated with herbs and olive oil, and shrimp and vegetable skewers. Mom’s sweet tooth will be satisfied with a scrumptious choice of desserts including mini Tiramisu, Strawberry Mousse, Macaroons, and Mini Crème Brulee. Included in the brunch, endless Bloody Mary’s and Champagne top off the thankful Mother’s Day.

The Mother’s Day brunch is priced at $90 for adults and $45 for children.

Argentina’s Freddo in Miami Now Serving New Flavors

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freddo ice cream miami
Photo credit: South Moon Photograpy

Argentina’s Freddo Now Serving New Cream, Chocolate, Dulce de Leche & Sorbet Flavors

Since debuting in late 2014 at 610 Lincoln Road, Freddo in Miami, Argentina’s leader in premium helado, has been reuniting Freddo fanatics and creating new ones. Just in time for spring, the helado emporium will introduce eight new irresistible flavors that celebrate the season – Italian Zabaione, Italian Mascarpone, Irish Cream, Dulce de Leche Choco Chip, Brigadeiro, Chocolate Chip, Mango and Raspberry.

Available in cups or fresh cucuruchos (waffle cones), Freddo’s newest cream flavors will include an homage to Europe’s signature gelatos with gluten-free Italian Zabaione – light Italian custard with nuts and rum-infused golden raisins; Italian Mascarpone – semifreddo topped with raspberry purée; and Irish Cream – Irish Velvet Liqueur semifreddo. New chocolate flavors feature an ode to Brazilian chocolate bonbons with Brigadeiro – milk chocolate truffle helado blended with rich dulce de leche; and Chocolate Chip – semifreddo with chocolate flakes.  Dulce de leche, Freddo’s signature flavor, gets an upgrade via Dulce de Leche Choco Chip – dulce de leche helado with chocolate flakes. Those craving lighter, refreshing scoops can opt to indulge in new water-based sorbet flavors of Mango and Raspberry – each made with fresh fruit.

Beginning spring 2015, helado aficionados will also be able to enjoy Freddo’s patio seating on bustling Lincoln Road – perfect for people watching and cooling off al fresco.

In keeping with the same standards and traditions since Freddo’s inception in 1969, all helados are made with the highest quality ingredients – from fresh milk, pure cane sugar, fruits and the finest natural and raw ingredients. Freddo’s helados have 0 grams trans-fat per serving (3.5 oz.), and are devoid of preservatives and added vegetable fats. Freddo helado sold in the United States is made in Argentina and shipped under strict protocols to ensure quality control.

Freddo is located at 610 Lincoln Road. 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. Hours: Sunday – Thursday 11 AM to Midnight; and Friday and Saturday 11 AM to 1 AM. Telephone: (305) 604-0065; www.freddo.com.

Freddo:

Since 1969, Freddo has served as the leader in “Helado” (premium artisanal gelato from Argentina) with more than 150 stores in Argentina, Brazil, Uruguay, Paraguay, Chile, Bolivia and the United Kingdom. Freddo’s products are created from fresh high-quality raw materials delivered daily to its main factory in Buenos Aires. Each day, one of Freddo’s original employees, aptly named the ‘maestro heladero’, develops and tests each flavor and product to ensure the highest quality and consistency with each batch. From there, the products are packaged and shipped from Buenos Aires to Miami’s shores.

 

Cinco de Mayo in Miami at the Shelborne Wyndham Grand’s Oasis

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margarita

Celebrate poolside with a mariachi band, live DJ, and food and drink specials

In spirit of Mexican pride, the Shelborne Wyndham Grand’s Oasis is commemorating Cinco de Mayo in Miami with a fun poolside party. Guests are invited to lounge in a relaxing, social atmosphere with delicious food and drink specials while enjoying a live mariachi band and dancing to the fun Latin beats from the house DJ. Mexican inspired bites by the pool include Carne Asada Tacos with Chili Charred Beef ($16); Chicken Taquitos with Pico De Gallo ($10); and Smashed Avocado with Fire Roasted Salsa and Crispy Tortillas ($7). Patrons can also enjoy Mexican beer and cocktail specials at Oasis and inside Drawing Room Bar & Lounge including Margaritas ($12), Milagro Tequila shots ($10), Michelada ($9), and Corona bottle beer ($5).

WHEN

Noon – 6 p.m.

May 5th, 2015

WHERE

Shelborne Wyndham Grand

1801 Collins Avenue

Miami Beach, FL 33139

 

Siena Tavern is open for Mother’s Day

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siena tavern miami beach

This is the first year that Siena Tavern is open for Mother’s Day and we are excited to offer the special women in our area an exclusive Mother’s Day tasting menu. Our Celebrity Chef, Fabio Viviani adores his mother and said she was the inspiration behind this special menu. (menu attached)

siena tavern miami

The Mother’s Day Prix Fixe Tasting Menu is priced at $45 pp and includes a choice of a salad, entrée and dessert. It is available for brunch and dinner, so no need to wake your mom up early.

Siena Tavern is a great restaurant and location for moms of all ages and palates. We have a beautiful, lush outside patio area (ideal for moms with strollers) as well as a large dining area and private dining room for families who’d like to celebrate their moms together this year.

MiMo restaurant Dinner with Chef Norman Van Aken

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norman van aken

Monthly dinner series at historic MiMo restaurant invites guests to embark on a global culinary journey, with first dinner to showcase Mexico on Cinco de Mayo

Executive Chef Alex Chang and South Florida’s culinary godfather, Chef Norman Van Aken are pairing up to create a series of four monthly dinners at MiMo’s Vagabond Restaurant & Bar, to showcase signature dishes from four distinct corners of the world, including Mexico, Japan, Peru, and India. Together, Chang and Van Aken will present a unique collaboration to create classic dishes from these four diverse destinations, while incorporating their respective cooking techniques.

“The alliance of a young-gun, such as Chang with a veteran chef of Van Aken’s caliber, makes for a truly special experience,” says Vagabond Restaurant & Bar partner and seasoned restaurateur Alvaro Perez-Miranda. “The symbiotic relationship between the two chefs is reminiscent of the traditional Japanese notion of a ‘senpai’, with Van Aken playing the role of a mentor in the kitchen, and Alex as a blooming chef with a bright future.”

The first Four Corners of the World dinner will kick-off on Cinco de Mayo and will present one-of-a-kind signature dishes from Mexico that the talented chefs have carefully created to bring the complex flavors of the region to life. For the debut of the dinner series, Chef Norman Van Aken will dish out an inventive twist on traditional Mexican fare. Utilizing components, such as an ancho chile jam and tamale stuffing and an ancho-tamarind glazed roasted quail, Van Aken’s signature fusionist style will resonate within each creation. Chef Alex Chang’s eclectic take on the menu will combine classic Mexican ingredients like pork chicharrón, ayocote bean, and habanero pepper, with bold flavors, such as sal de gusano, an Oaxacan spice made from sea salt, toasted agave worms, and chile costeño.

Alex Chang has quickly risen to success in the culinary arena, elevating the Miami food scene in just a few months of taking the helm as Executive Chef of the Vagabond Restaurant & Bar. At just 25 years of age, he’s experienced working at top restaurants in Los Angeles, Mexico City, Tokyo, and Belgium, providing him with a deep understanding of the unique flavors and techniques of cuisine from quite literally, the four corners of the world.

Norman Van Aken, South Florida’s most revered chef, is known as “the founding father of New World Cuisine,” a celebration of Latin, Caribbean, Asian, African and American flavors, and internationally for introducing the concept of “Fusion” to the culinary world. He has earned numerous awards and recognitions from such prestigious organizations as the James Beard Foundation, having been named the  “Who’s Who in American Food and Beverage.” He is also a celebrated author, having published several books including his most recent My Key West Kitchen and is Chef-Owner of NORMAN’S at the Ritz-Carlton, Grande Lakes, Orlando.

Van Aken will also be bringing his latest venture In the Kitchen with Norman Van Aken, a cooking school offering more than 160 classes for all levels of enthusiasts to the historic Vagabond Hotel, aiming to inspire students and navigate them through the world of cuisine.  Along with his partner and chef, Candace Walsh, they aim to bridge the gap between the public’s ever-expanding food knowledge and interest with their skill set.  “We’ve noticed in recent years that people’s interest in food has not kept pace with their ability to effortlessly prepare flavorsome and nutritious food at home.  This is mainly due to the changing dynamics of the nuclear family where the tradition of food preparation is being lost and the removal of food preparation instruction in the school systems.  We will provide students, starting from the age of 5, with the tools they need to be successful in the kitchen,” states Walsh. Van Aken and Chang’s collaboration on the upcoming Four Corners of the World dinner will create a springboard for the highly anticipated cooking school at the Vagabond Hotel.

The first Four Corners of the World event will take place on Cinco de Mayo (May 5th) and will offer two seating options, at 7:00pm and 9:30pm, with two prix-fixe menus priced at either $130 per person for food only or $190 per person with food and wine pairing. Chef Norman Van Aken’s new book My Key West Kitchen, will also be available for purchase and signing. Reservations for “Four Corners of the World” can be made via Eventbrite link: here. For more information please call the Vagabond Restaurant & Bar at 786.409.5635 or email reservations@vagabondrestaurant.com

Vagabond Restaurant & Bar

Located at the famed Vagabond Hotel in the Miami Modern (MiMo) historical district, the Vagabond Restaurant & Bar is the first collaboration between Restaurateur Alvaro Perez Miranda, Executive Chef Alex Chang and Financier Chris Wang. The restaurant features a global menu anchored in American, Latin and Asian influences. The menu is a coalescence of Executive Chef Alex Chang’s worldly experiences over the last few years, having had stints at such renowned restaurants as Animal in Los Angeles, Pujol in Polanco, Mexico, Les Creations de Narisawa in Tokyo and In De Wulf in Heuvelland, Belgium. The concept for the restaurant is “casual fine dining” and was created to cater to the “contemporary vagabond,” a modern-day adventurer with a penchant for global food, drink and art.  The mantra of casual fine dining pervades everything in the restaurant from the understated elegance in Chef Chang’s culinary creations, to the floor service helmed by Perez Miranda and Wang, exuding a warm, high-energy vibe with the goal of treating every patron as a VIP.

www.vagabondrestaurant.com

About In The Kitchen with Norman Van Aken at The Vagabond Hotel

With one of America’s favorite chef’s co-operating a cutting edge culinary education center, locals and visiting guests will have access to an abundant culinary program.  From the practical to the whimsical, to the short-and-sweet to the in-depth, guests of all ages will be able to explore the culinary arts with a fun hands-on approach.  Look for the opening in the Fall 2015.

www.inthekitchenmiami.com

Facebook: fb.com/inthekitchenwithnormanvanaken

Twitter: @inthekitchennva

Instagram:  @inthekitchennva

Norman Van Aken

Norman Van Aken is a chef, restaurateur, teacher, mentor, radio show host and author. He is known as “the founding father of New World Cuisine,” a celebration of Latin, Caribbean, Asian, African and American flavors and internationally for introducing the concept of “Fusion” to the culinary world. He has earned numerous awards and recognitions from such prestigious organization as the James Beard Foundation having been named the  “Who’s Who in American Food and Beverage.” He is also an accomplished author, having published five cookbooks. He has appeared on several local and national television programs, such as CNN, NPR and Jimmy Kimmel Live. He is the Chef-Owner of “NORMAN’S at the Ritz-Carlton, Grande Lakes, Orlando”. He plans to open a Cooking School in Biscayne in Miami named, “In the Kitchen with Norman Van Aken” in partnership with Candace Walsh. In 2015 he will represent Florida at the USA Pavilion at EXPO Milano as part of the World’s Fair. Titled, “American Food 2.0, United to Feed the Planet”.

Facebook: fb.comchefnormanvanaken
Instagram : @normanvanaken

Villa Azur Restaurant Mother’s Day Bubbly and Sweets in Miami Beach

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Spoil mom with complimentary champagne and elegant dessert on Mother’s Day

villa azur

Celebrate Mother’s Day in the beautiful French Riviera inspired Villa Azur restaurant and indulge in complimentary champagne and elegant desserts. On May 10th, guests can spoil their moms with a complimentary glass of Champagne Louis Roederer Rosé Millesimé 2009 and an elegant Le Framboisier dessert from acclaimed chef Sebastien Feynerol for $14.

WHEN

Sunday, May 10th, 2015

WHERE

Villa Azur

309 23rd St

Miami Beach, FL 33139

Mother’s Day at db Bistro Moderne in Miami

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db Bistro

WHAT

This Mother’s Day db Bistro Moderne will offer a special prix fixe menu for Sunday brunch with delightful options created by Chef Jason Pringle. For the first course, guests can choose from dishes such as Green Garlic Soup with Asparagus Flan, Pancetta and Purple Potato, Paradise Heirloom Tomatoes with Goat Cheese, Basil and Arugula, Guinea Hen Terrine with Violet Mustard, Spring Greens and Foie Gras and more. Main course options include Egg Benedict with Crumpet, Smoked Salmon and Hollandaise Sauce, Local Dayboat Swordfish with Potato Causa, Achiote and Tomato, Herb Crusted Chicken with Farro, Asparagus and Hazelnuts and more. Make sure to save room for dessert with choices like Rhubarb Mousse with White Chocolate Powder, Lemon Sablé, and Yuzu Strawberry Sorbet, Chocolate Opera Cake Almonds, Coffee, Passion Fruit Gel and Dulce de Leche Ice Cream and Bourbon Chocolate Fondant, Caramel Sauce, Chocolate Tuile and Coffee Ice Cream.

WHERE

db Bistro Moderne

255 Biscayne Boulevard Way

Miami, Florida 33131

WHEN

Sunday, May 10

11 a.m. – 3:30 p.m.

PRICE

$52 per person

RESERVATIONS

Please call db Bistro Moderne at 305.421.8800

The Gang Miami Restaurant Now Open in Wynwood

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The Gang Miami Restaurant

The Gang Miami is an Asian fusion restaurant serving an east asian mixed menu with a Bangkokian Thai twist by husband and wife team Bogdan and Jacqueline Niculae. Veteran restaurateurs in their native Romania, the duo traveled throughout Asia spending time in Thailand and Hong Kong where they were inspired by the cuisine, culture, and designs. This led them to journey to Miami in hopes of replicating their success in what they describe as the most electric city.  Located in the heart on Midtown on 3500 N. Miami Ave, The Gang provides an edgy culinary destination of value with generous portion servings for their artist neighbors looking for the Wynwood vibe- in essence the inspiration for the name derived from their circle of artistic friends.

The Gang Miami

Housed in a loft like industrial space, the Gang is described by Bogdan as more than just a restaurant, “The Gang is a concept of life. It’s about interior design, art, healthy living, and sports.” explains co-owner Bogdan Niculae. The Gang’s quirkiness is apparent upfront with the white subway tiled main wall that’s lined with a pillow-topped bench fitted with a burlap-like material bearing the restaurants logo. The visual journey continues with a row of sky blue washing machines converted into a bar , color-blocked chairs and wood-topped tables adorned with orchids in orange and teal vases, Vintage-treated eggshell-colored armoires and shelves double as server stations with an arcade video game in the corner to pass the time.

The space’s creativity extends to the presentation of dishes, for which ingredients are bought fresh daily, like the ragoons used for the Green Tea Crab ($6); Foie Gras served inside a mason jar on a bed of mămăligă- Romanian polenta ($10), Samuiwok homemade noodles with sautéed vegetables—and your choice of chicken ($18), beef ($20) or seafood ($20)—and Malaysian roasted lamb chops with garlic, cherry tomatoes, zucchini and fresh basil ($20) served on communal gray and terra-cotta slate trays.

The Gang also offers a late night lounge experience with a full mixology bar, and a top notch sound system.

Michy’s Restaurant Reopening as CENA by Michy

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Reopening as CENA by Michy, the restaurant Michy’s has been completely renovated. Michy’s, the landmark restaurant from James Beard Award-winning Chef Michelle Bernstein and husband/partnerDavid Martinez, will reopen as CENA by Michy in early-May 2015 with a completely new look, new menu concept, and new spirit.

The acclaimed husband-and-wife culinary power couple closed the restaurant in July 2014, just short of its ten year anniversary.  “We had an amazing run with Michy’s and as our anniversary loomed we knew it was time to go back to square one and bring it back refreshed and renewed.  The address is the same but fans will find a new restaurant in CENA by Michy; we’re excited about the changes we’ve made and are sure diners will be, too.”  Of course, what won’t be changing are the hospitality, warmth, charm and award-winning cuisine that Bernstein is known for.

The menu at CENA (loosely translated from Spanish as “the main meal of the day”) will be approachable yet adventurous, boasting just the right amount of soul-pleasing favorites as well as an array of dishes inspired by Bernstein’s current culinary obsessions.  “Michy’s was never meant to be a ‘fancy,’ special occasion restaurant,” Martinez says.  “We opened it around the corner from our house because this neighborhood needed a restaurant the locals could call their own.”  The new menu reflects that neighborhood vibe but, in keeping with Bernstein’s reputation and creativity, often travels into unexpected and exciting directions.

CENA by Michy re-affirms the spirit of communal dining that was one of the signature features of the restaurant’s earlier incarnation with a menu that offers a cornucopia of small plates, known here as Bites and Starters.  Divided into categories – Vegetable, Meaty, From the Sea, and Pasta – these dishes work as perfectly shared communal appetizers or as the basis of a meal, with plates chosen to mix and match.  Standout dishes slated for the opening menu include roasted sunchokes with smoked almonds, Parmesan and Jerez; spinach and feta croquettes with Sicilian orange marmalade; crunchy porchetta with braised peaches; sweetbread tacos; fettucine Carbonara with dashi and furikake.

Vegetables will play a starring role here.  According to Bernstein, “I’m currently obsessed with vegetables and how different spicing and technique can create amazingly diverse flavors and textures.  We’re exploring this versatility with sous vide, braising, and poaching and having a lot of fun. With love and attention there’s no reason vegetables cannot be the focus of a dish, even for someone who isn’t a vegetarian.”

Entrees will include composed dishes as well as nightly selections from the restaurant’s new rotisserie.  Dishes in development include a killer burger comprised of brisket, short rib and prime aged ground beef; steak frites; and snapper Moqueca with chiles, peppers, shrimp, and farofa

In addition to a European and Mediterranean-centric wine list (“They offer the right acidity for Michelle’s food,” says Martinez, who has overseen the list) CENA will offer a full bar, serving classic cocktails as well as a handful of signature selections.  Projected check average per person will be $50.

Gone is the eclectic, cottage chic décor and bright colors Michy’s was known for. The restaurant’s design, like the food, IS stripped down, rustic yet sophisticated.  The space’s original terrazzo floors have returned and the roof has been raised, supported by exposed wood beams coated in a polished gray hue.  A clean white color palette is complimented by a trio of dark chrome starburst chandeliers.  The bar has moved to the front of the restaurant, its glass bar-back overlooking bustling Biscayne Boulevard.  In the bar’s original space is a food bar, seating six and offering a fabulous view of the kitchen and the rotisserie.  The restaurant will seat 62 both indoors as well as on the intimate back patio.

Joining Bernstein in the kitchen will be chef de cuisine Mikey Mayta, a Michy’s alumnus and Johnson & Wales graduate.