Miami Restaurant Reviews

It is unbelievable that just right here in Sunny Isles, a few minutes from Biscayne blvd the world changes completely. I am at Chef Philip Ho authentic Chinese restaurant, and I am already feeling this is a completely different world that I don’t frequent that often but that I should.

I love all sorts of Asian cuisine, Chinese being my least favorite but I think I have not had traditional Chinese food in years. If I have had some sort of Chinese in Miami in the past few years but it was probably with a soo-Miami modern spin.

I walked into this place and it reminded me of places in Chinatown – San Francisco, this is as closed as it is going to get in Miami for a traditional Chinese dining experience. I immediately thought this place was promising as there are a lot of Asian people eating and the waiters barely spoke English (I don’t know about you, but for me food taste better when they speak to me with a thick almost-impossible to understand accent).

Steamed egg custard lava bun

Wow, I am insanely amazed by the quality of the food here. I ordered the steamed chive & shrimp dumplings, roasted duck bun but perhaps the most memorable of all was the steamed egg custard lava bun. The name sounded intriguing and I love everything with an egg and when “lava” is added to equation, I just gotta have it.

I cannot describe with the right words how deliriously weird and delicious were the steamed egg custard lava buns. Hot and sweetened to perfection. I start thinking I need to stand up right now and see who is crafting them back in the kitchen (please can I just look at the chef?). If mister chef Philip Ho himself is folding these magic buns in the back I just need to see his face (by the way I tried but they told me Philip was hidden all the way in the back, and I though, ha like a precious jewel). Back to the egg custard bun, I strongly suggest that you come to this restaurant if you like dim sum.

I then ordered the steamed black truffle & scallop dumpling and the deep fried taro ones. I asked for a menu to go and marked everything I had because I will be back here often to try all of the other 100 buns, dumpling, fried rice and noodles they have. Today I’m specially happy, it must be the dim sum.

Chef Philip Ho

16850 Collins Ave #106A

Sunny Isles Beach, FL 33160

305-974-0338

By Miami Food Critic, Grace Della

Simple fast food is all we are thinking about when hunger attacked us on a Sunday morning … so we cruised the neighborhood and saw the sign for Tropical Smoothies Café and we decided to give it a try.

I have never been here before, my children have had the smoothies while gallivanting with my brother, but I have never set foot in this place. I was just plain hungry and Miss Y. recommended that I try the food. “It smells good inside Mommy.” My little Miss Y. said.

So what to eat? I have to order a smoothie for sure, but then what?

We were welcomed by Brad Shellen, the Manager. He was kind enough to explain the menu and recommend his favorites when I asked him for suggestions. We absolutely followed his advice.

Miss Y. ordered from the Tropical Kids menu: Cheese Pizza, Jetty Junior smoothie (strawberry-banana flavor). It came with a chocolate chip cookie and a bag of chips

My turn: I ordered the Island Combo for $ 6.99. It offers a choice of 2 items and I went for the Half Bistro Sandwich and Half Gourmet Salad. I chose the Wasabi Roast Beef sandwich and the Southwest Chicken salad. I must say that I was scared. The menu and ingredients seemed impressive for a fast food outlet but…what about the taste?

We sat outside, taking advantage of the cool, breezy and oh-so-beautiful-day. The food was brought to us.

I ordered half portions but it was more than enough for me. A perfectly sized plate. The sandwich was full of flavor, the wasabi not assaulting my tongue but still leaving an impression. The salad was awesome, but with the guacamole. It was served with 2 other dressings, neither of which I liked. The guacamole was a magical combination with this particular salad.

Miss Y. was elated with her meal…all her food for under $7 and it left her little belly bloating with delight…and humming a song: sure sign that she liked the food. I always expect a melody when the food she eats is making her happy.

“Did you like the smoothie Mommy? “ I was asked.

“I prefer yours, I answered”. The Jetty Junior smoothie rocked!

My smoothie was the Sunrise Sunset made with strawberries, pineapple, mango and orange. It was massive. Big enough to share with Miss I., who took no time to gulp the whole cup down in less than a minute once we got home.

I like this place. I may even love it. Still have to try more dishes to really tell but I do have a confession: I can still remember the taste of the Southwest salad lingering in my taste memory. Have to have some more of this…very soon

Tropical Smoothies Café’s motto is “ Fresh Smoothies, Fresh Food.”

Fresh is the key. They have the key to our stomach…for now.

tropicalsmoothie.com

New locations are opening always. Check the website for the latest updates and menu.

By Contributor Writer and Photographer Brenda Benoit

The color orange is alluring, fun and flamboyant, a color that creates strong positive or negative associations. If used effectively, it radiates warmth and energy, and savvy restaurants know this. The summer sunset shades of orange which shine through Sushi Samba Dromo’s restaurant scene evoke jubilant feelings on arrival. While creating a destination restaurant is a juggling act worthy of the Cirque du Soleil, a banal environment and scene can wound even an honorable chef’s talent. As a South Beach epicurean I am sensitized to wallet-rape, even in this city disguised as a village with its inflated prices.

Sushi Samba can easily consume your holiday cash, just as furtively as the nearly invisible no-see-ums of the Bahamas devour your flesh while you loll happily on a sunset beach. If you were planning on gambling that money away anyway, I urge you spend it here. The innovative cocktails are served at Brazilian speed but are worth the wait. Their sybaritic broad and sophisticated, family-style, Peruvian/Japanese fusion menu is well-executed and filled with idiosyncratic culinary surprises. If you are concerned about the dollar sign at the end of the meal and simply crave the untamed and sometimes x-rated revelry, you might be satisfied with two or three ornate sushi rolls.

Sushi Samba serves up a variety of experiences. Even in summertime, when it can be overwhelmingly hot or pouring with rain, the open interior (reminiscent of a 60‘s discotheque) with its three bars can become an unofficial game of speed dating, particularly on Tuesday nights. The outside setup is scattered with energetic locals, newcomers and Bachelorette girls-gone-wild, all trying to colonize a bit of territory in this cinematic block party.

The servers represent almost every continent in the world. Depending on the nationality, the service can be professional and efficient or slow and inattentive. There are four kitchens, so hold on to the menu and order in stages, otherwise you’ll end up finishing your meal before your cocktail makes its fashionably late entrance. Even with its minor hiccups, this restaurant ticks all the boxes- so much so that I have visited four times in two months. Each experience was memorable for the stimulating scene, well-executed cuisine and powerful cocktails.

I strongly advise that everyone share everything, even my American readers. The grilled shishito peppers are a good choice for a starter. Their silky skin coated in lightly seared oil, quality sea salt and zesty lemon. The ladies love this one. For the boys, the fried rock shrimp is mandatory, full of worthwhile calories and laced with sublime black truffle vinaigrette. These tender shrimp enrobed in crunchy batter are a symphony of textures, drizzled in spicy mayo with that intriguing dash of truffle. It’s not cheap, but it will linger in your mind like a pop song. The special of Salmon tiradito is exorbitantly priced for each slither of raw fish, served over fresh watermelon, all decorated with a dollop of pear relish- an unexpected explosion of flavors.

Tuna takaki is a blurry memory and not a standout. The vegetable tempura was value for money, with good volume and with two obverse and intricate sauce options. The vegetable’s delicate flavors were enhanced by a featherlight and crisp tempura batter. Pan-steamed pork gyoza with spicy ponzu had an assertive umami meat interior, and was thoughtfully balanced by the sweet onion compote. In contrast, the steamed scallop dumplings with enoki, celery root purée, and yuzu butter lacked any wow factor- moderately pleasing, but not admirable.

The anticuchos, a peruvian word meaning ‘stew meat’ was served on skewers, with four alluring menu options. The sea bass glazed with sweet miso over plump Peruvian corn is arguably better than Nobu’s legendary miso black cod. The frog and I shared and savored each morsel. This is not to be missed. The mastery of traditional Japanese seasoning is perfectly utilized here to coat mild, feathery pieces of freshly-caught sea bass.

As the crowd of Lincoln Road pedestrians surged, we decided to stay for a dessert and play fashion critics reviewing the passers-by. We split an intensely satisfying warm chocolate-banana cake crowned with maple butter, banana chips and vanilla-rum ice cream. Its flavor recalled fond memories of childhood treats and a time when calories were meaningless. The classic combination of taste was unpretentious, almost countrified but with an avant-guard twist.

For the young at heart, the fun-seeker or foodie, Sushi Samba imbues Miami with a golden glow. Since any South Beach restaurant will blow your budget, why not celebrate spending a small fortune Carnaval style in this pulsating corner of cross cultural fusion.

Sushi Samba

600 Lincoln Rd Miami Beach Florida 33139 (305) 673 5337

I am not the sort to pursue last-minute, thrill-seeking food adventures but I did have a massive craving for food that was out of the ordinary. I asked my Significant Eater, Mr. H., to please accompany me to China Grill, an Asian-inspired World Cuisine and Sushi restaurant. I did not want to go alone…

We got there early on a Thursday for lunch and the place was quiet and peaceful, the lunch crowd having not arrived yet. The mood was tranquil and mellow and the surroundings were perfect for sampling a series of dishes that were presented by Bradford and Frank, our most cordial waiters, and the General Manager, Kevin Amiott.

Saketini

To begin with, we were offered Saketinis: martinis made with sake, a touch of vodka and fruit juices. We had the Lychee, Watermelon and Spice variations and believe me, these drinks made an impression on us. Most memorable was the Spicy Saketini, a concoction made with passion fruit with a slice of jalapeño pepper floating in it, like a lifeboat in the middle of an orange passion fruit sea. And hold on to that lifeboat we did, with a mixture of both pleasure and pain as the heat of the jalapeño hit our tongues with intense fierceness and then…the passion fruit soothed our palate with a gentle sweetness. Each sip brought this sensation back to life every time. All I can say is that it was really something else indeed.

Crackling Calamari Salad

So now after all these intense sensations, we needed something gentler in order to relieve the rollercoaster ride we gave our tongue. The gentle taste of the Crackling Calamari Salad was the perfect remedy for our over-stimulated taste buds: Crispy wok-fried calamari enveloped in an ocean of greens all mixed in with a lime-miso dressing.

Grilled Szechuan Beef

Mr. H. and I devoured the Grilled Szechuan Beef which was grilled to perfection. The beef was flawlessly seasoned with sake, soy, spicy shallots & cilantro. The steak was sweet and tender and served with a colossal amount of matchstick fries which were drizzled with a combination of Sundried tomato & Chinese mustard vinaigrette and a snow of black sesame seeds.

The sides were very original: Lobster Mashed Potato and Five Vegetable Fried Rice. Who combines lobster with mashed potatoes? Whoever came up with the idea is a genius as the flavor was uniquely delicious. The fried rice was richly savory with tiny morsels of vegetables that included broccoli, carrots and green onions among others.

Banana in a Box

A golden-brown tower made of pastry with a creamy-crown made of whipped cream with a touch of shaved chocolate. What was inside? How do we eat this?

“What is this called?”, we asked Frank, one of our waiters. Banana in a Box, he said.

“How are we supposed to eat it?” Let me show you, he said with a wide grin.

Frank took the banana box and laid it down on the plate and proceeded to perform surgery on it with two spoons. Out came the aromatic filling and seriously captivating aroma of bananas, cinnamon and chocolate enveloped in a dreamy caramel cream. “Oh dear, is this for real?” I asked Mr. H. , who was too busy eating to even give me an answer.

Bradford, another one of our waiters, carefully explained each offering to us and was very gracious.

Servings were huge so I grabbed them to take home before Mr. H. beat me to it and shared them with my kids. The big hit was the Lobster Mashed potato of course.

Visiting China Grill was quite an experience. This World-inspired cuisine has a heavy Asian influence which makes the choice of dishes captivating. To live in a city that is such a mix of cultures is a gift. To get to taste these cultures on a plate is priceless. China Grill has a saying : “be attentive, be thoughtful, be accountable, be gutsy “, and that they certainly are.

CHINA GRILL  – Miami Beach

404 Washington Ave

Miami Beach, FL 33139

(305) 534-2211

www.chinagrillmgt.com

By Contributor Writer and Photographer Brenda Benoit

Celia Cruz painting at Azucar Ice Cream Company

I love coming to Azucar Ice Cream Company in Little Havana. The owner, Suzie (I hope I am writing her name correctly) brings a sweet side to the neighborhood. This place is such a great addition in Little Havana – and to be honest with you, there was a great need to have an ice cream parlor such as this one.

On of the things I like the most is the sign she has outside her store that says “homemade Cuban ice cream” Suzie is American of Cuban parents, a beautiful woman and so passionate about the ice cream she crafts daily at her store.

Various flavors at Azucar Ice Cream Company

My favorite of all is the Key Lime pie because not only the tart flavor she acquires is exceptionally closed to biting into a slice of the creamiest key lime pie you ever got but she adds dough crumbs which adds a whole new level to the ice cream.

With flavors such us flan, passion fruit and mamey, this is a real Cuban experience that you cannot miss when you are in the neighborhood.

Cuban Style Tiles

The place is decorated to give you that wonderful feeling of old time Cuba with the tiles being all different as they used to be on old Cuban homes.

Azucar Ice Cream Company at 1503 Eighth St., Miami

Novecento is an Argentinian Bistro established in 1991 and located on Brickell Avenue in Miami, a main road surrounded by high-rise office buildings and residential towers. This has been one of my favorite haunts for years. It is about time that I say something about this special place….

The menu has not changed for years, except for the daily specials, but this restaurant always delivers classic European and South American dishes with exceptional flair.

Empanadas

Empanadas are a favorite in Miami. They are turnovers filled with a choice of beef, spinach, cheese or chicken. They are not very big but are very filling and satisfying.

Caprese Salad

At Novecento, Caprese is a glorious salad made with fresh mozzarella, tomato, a basil, balsamic reduction and prosciutto. This is a savory combination of flavours that never fails to delight.

Pollo a la Parrilla

My number one, and I say this from the bottom of my belly, is the grilled chicken: “Pollo a la Parrilla” which is half of a boneless grilled chicken, served either with mashed potatoes or a mixed baby greens salad with cherry tomatoes and a Dijon vinaigrette. I know that I should be good and order the chicken with the greens but there is nothing more delectable than the powerful combination of creamy mashed potatoes and crispy, golden chicken. I bite both of these on the same fork and I feel that I have achieved nirvana. It is the best chicken I have ever tasted, and it gladdens my heart every time I have a bite of it.

There are choices of sides that can be ordered à la carte and served in generous portions: Mashed Potatoes, Sautéed Spinach, Sautéed Vegetables, Grilled Asparagus, Jasmine Rice, French Fries, Roasted Sweet Potatoes or Steamed Vegetable

The menu also caters to children and includes chicken fingers, burgers, creamy macaroni and cheese and spaghetti or gnocchi with meat sauce. My little one, Yasmin, always orders the chicken fingers, no matter which restaurant she goes to, and this one passed the “chicken finger test” with flying colors.

Flan Mixto and Todo Chocolate

The desserts are sweet and rich so when I do indulge, I share. The Flan Mixto is a Crème Caramel that comes with dulce de leche and whipped cream. Dulce de Leche being a caramel-like, milk-based spread that is so sweet that a visit to the dentist is in order after eating it

For chocolate lovers, there is “Todo Chocolate”, which literally means “all chocolate”: Warm chocolate truffle cake, Belgium chocolate ganache, Chocolate ice cream. This is simply decadent and worth every calorie.

The vibe at Novecento is elegant, energetic and vibrant, always packed with business people, locals and families from the area, no matter what day of the week. The flavours are a combination of cultures from Buenos Aries, New York, Punta del Este and a myriad of other cities and lucky for us, one of these jewels is located in Miami.

Novecento Brickell

1414 Brickell Ave.

Miami, Florida 33131

www.novecento.com

By Contributor Writer and Photographer Brenda Benoit

As we sat together at SAWA Restaurant & Lounge we shared a mélange of Mediterranean and Japanese dishes that made our palates think. Four of us – a dear friend of mine, my daughters and I were perplexed by the combination of flavors on the menu, so why not try it?

The locale was also not ordinary in that it included indoor seating but also a massive outdoor area that had a lounge that was large yet intimate.

 Falafel with Tahini

The Falafel with Tahini was delicious, very savory and complimented by a creamy tahini sauce. It was served on top of a salad that made for a fresh-tasting mixture of tastes and textures.

Chicken Kebab

I had the Chicken Kebab, a dish that was truly juicy and tender, seasoned with some really appetizing spices and accompanied by Garlic Aioli. The basmati rice it came with was also full of taste, the basil and pine nuts adding crunch and substance, but the rice was a bit on the dry side.

Angus Kefta Burger

The burger came with a huge serving of fries , the fries being livened up with a sprinkling of parsley. This was not my dish but I got to sample a tiny bit of it. Miss E. (my friend) said that she was expecting something different. “It was OK. “, she said. I did like the robustness of it and the fact that it came with so many side sauces, but then again, I did not taste enough of it to say.

Salmon Hand Roll

It was was garnished with scallions and a combination of black and white sesame seeds. I did not actually taste this but Issa, my little one, loved it. Miss E. said that it was not bad, but was not the best. The nori was chewy and not quite fresh.

I shared the assorted plate of Baklava with Issa. The presentation was beautiful but the actual baklavas were way to sweet for me, like swallowing a whole bag of sugar in just one bite.

The Banana Spring Roll was the best part of Miss E.’s meal. She loved it!

I did not have the opportunity to speak to the Chef, Jouvens Jean, to ask him about the thinking behind combining Mediterranean and Japanese food in one menu. It is an original idea that I still find puzzling.

I had to ask myself the following:

Will I come back? The answer is yes because I am still intrigued by the merging of Japan/Med cuisines.

How was the service? We got one of the best waiters ever who went out of his way to be helpful.

Is it worth a trip? Definitely, if nothing else to sample the variety of dishes included in this unconventional menu. It may not be to everyone’s taste but this is a chance to go on a food adventure and why miss that?

We visited at lunchtime but the vibe at night is totally different. You can puff flavored Hookahs and also enjoy belly dancers on the weekends. Unusual indeed.

SAWA Restaurant & Lounge

360 San Lorenzo Ave #1500

Coral Gables, FL 33146

305-447-6555

www.sawarestaurant.com

By Contributor Writer and Photographer Brenda Benoit

My children and I visited on a Sunday afternoon for a late lunch and were greeted by Ian Gutierrez who together with his father, Hector Gutierrez and his cousin, Howard Rodriguez run OYE Cuban Grill.

It was 2:30 pm and the restaurant was full of diners. OYE has outdoor and indoor seating but it was too hot to sit outside. Inside, it was buzzing with guests carrying on animated conversations. The ambience was cozy, sleek, intimate and loud all at the same time, the large screen TV’s mingling with the voices of the patrons who were obviously enjoying the food.

Appetizer Platter

So now for the tasting…the first plate presented to us was an assortment of appetizers, a platter that was overflowing with tasty bites: Tostones Rellenos, Ham Croquetas and a bowl of Cuban Nachos in the center.

Tostones are crispy fried plantains, plantains being like a giant banana. In this version, the tostones were wrapped around different fillings. We tasted the ones filled with Picadillo (ground beef infused with a creole sauce), Ceviche (lime-cured white fish with red onions, red peppers & cilantro) and Ropa Vieja (shredded flank steak). All these little “cups” of tostones were topped with a cheese sauce made with a melted mixture of cheeses: Queso Blanco, American White and Mozzarella.

My initial impression of the cheese topping was that it tasted too salty. But when taking a whole bite, a piece of toston, the filling and the cheese sauce, the flavor was quite pleasant. I have never seen a presentation like this, quite innovative and fresh. Croquetas are croquettes that are usually small, lightly breaded and fried. These were massive and tasty, soft ham on the inside and crackling on the outside.

The surprise in the middle of the platter were the Cuban Nachos. Aren’t nachos a Mexican Dish, I asked myself? Well to our delight, this was a dipping bowl of picadillo covered with the homemade cheese sauce, creole sauce and diced sweet plantains. One uses “mariquitas” which are green fried plantain chips, instead of nachos as a vessel for the sauce. This is a dish that can throw you off-guard, in a good way, as this combination of ingredients may not seem to work at first glance, but they do.

Empanadas de Picadillo

They were sweet-smelling because of the simple sugar syrup that is brushed on the outside of the savory filling. This coating ensures that the empanadas are golden and crunchy.

Ropa Vieja

My favorite dish, by far, was the Ropa Vieja: Braised Shredded Flank Steak sautéed in a traditional “Criollo” sauce. It was accompanied by “maduros” which are sliced and fried sweet plantains, and roasted veggies. The difference in the taste from the other Ropa Viejas is the absence of excessive fat found in the other versions, the unusual choice of veggies instead of the typical white rice and the extensive use of onions and other vegetables in the creole sauce.

We are visiting again for sure !

OYE Cuban Grill

11327 S Dixie Hwy

Miami, FL 33156

786-249-4001

www.oyecubangrill.com

By Contributor Writer and Photographer Brenda Benoit

Coral Gables is a new neighborhood for me to discover. I started coming here only in the last few months as I have appointments in the area every two weeks. I love walking around the many restaurants this neighborhood has although sometimes the streets are quite empty but it may very well be that is because I walk around in the middle of the day, not really a time people go out to eat if they don’t work around the area.

Spicy Tuna Roll

This roll was okay, nothing out of the ordinary. It was a good “standard” spicy tuna roll.” Yes, the tuna was fresh and the avocado as well but lacked a little bit if flavor, maybe it was because I could not taste anything really spicy in it. The service was good I must say. I got a waiter who was extremely attentive and was truly concern about me having a good experience.

Seasons 52

321 Miracle Mile

Coral Gables, FL 33134

305-442-8552

www.seasons52.com

We decided to try Hacienda Real Restaurant out of curiosity and were surprised by what we encountered within.

The space is warm yet minimally decorated, with wine colored walls, an open kitchen, wooden floors and a few bright yellow masks on the wall. But warmer still is the enthusiastic welcome offered by Chef Roque Medina, who from the moment we walked in made us feel at home. We decided to try the dishes he recommended as this was the first time we visited the restaurant.

Flautas de Pollo

These came topped with an enormous “salad” made with lettuce, tomatoes, cheese and sour cream. The flautas were buried under this mountain of freshness and in spite of that, were still crunchy and flavorful, filled with delicious chunks of chicken, the salad complimenting the flautas very nicely. The best part was when we took the leftovers home and chucked the whole thing in the microwave, the salad melted creating an amazing “sauce” which was really tasty.

Chicken Enchiladas

These rolled tortillas brimming with chicken were served in a chile ancho sauce and topped with cheese, onions and drizzled with sour cream. They were packed with tons of flavor, the chicken tender and the sauce intense yet delicate at the same time.

The best Guacamole ever!

Guacamole happens to be one of my favorite dishes in the world: I can eat it with steak, eggs, in a sandwich, with anything. This version was especially pleasing to the palate: I could taste the love with which it was made.

Tacos al Pastor

The menu has 5 different types of tacos: Cochinita Pibil (slow roasted pork), Al Pastor, Lengua (tongue), Beef and Chicken. I asked Chef Medina which was his favorite and he said Al Pastor, which means “Shepard’s Style”. These were pork tacos, perfectly seasoned and topped with loads of onions and cilantro. They were good as they are but of course, I had to slather them with a dollop of guacamole to make them creamier. They were simply sensational, Chef Roque Medina says that Hacienda Real is definitely not a Tex-Mex establishment, but serves authentic Mexican cuisine inspired by different regions of Mexico, where he is originally from. There are even Mariachis on the weekends.

Would we come back here? We have already visited them twice since this occasion and intend to return for more. The restaurant does not have a website yet but it is in the works. Delivery and take-out are available in the Kendall area.

Forget about Taco Bell, the next time we get a craving for tacos, quesadillas or mole poblano we are heading straight to Hacienda Real for a real taste of Mexico on our plates.

Hacienda Real

11735 SW 147th Ave
Miami, FL 33196

(305) 562-7673

By Contributor Writer and Photographer Brenda Benoit