Dining Guide

 wynwood-logoWynwood Kitchen & Bar (WKB), Miami’s Global-Latino dining destination with cutting-edge art, innovative cocktails and live music, will launch ‘Taste of the Americas’ – a three-month series celebrating the signature cuisine of Latin American countries.  The series kicks off in May, when Executive Chef Miguel Aguilar will showcase specialty dishes from Mexico, available each Thursday throughout the month.
“Our menu is all about exploring Latin American cuisine from around the globe.  Taste of the Americas allows me an opportunity to spotlight some of my favorite cuisines and share those with our diners,” says Aguilar. “I’m excited to start with Mexico because the food is simple yet fun and packs a lot of flavor.”

Taste of the Americas: Mexico will be available for lunch and dinner Thursdays throughout May (2nd, 9th, 16th, 23rd and 30th ) at Wynwood Kitchen & Bar, 2550 N.W. 2nd Avenue. Ample street parking and valet are available. Telephone: 305-722-8959; www.wynwoodkitchenandbar.com and www.facebook.com/wynwoodkitchenandbar.

 

ceviche-logoCevíche Tapas Bar & Restaurant Delray Beach Unveils Spring/Summer SpecialsTapas Tuesdays, Wine Wednesdays and Happy Hour

Photo, Ceviche, Albondigas (veal, chorizo and pork meatballs in piquant tomato sauce) download

Ceviche Albondigas
veal chorizo and pork meatballs in piquant
tomato sauce

Cevíche Tapas Bar & Restaurant in Delray Beach has unveiled spring/summer promotions, including Tapas Tuesday, Wine Wednesday and weekday happy hour.  Ceviche, located at 116 NE 6th Avenue in the historic home formerly occupied by Falcon House, opened in December; it is a popular Spanish tapas restaurant with five other locations statewide. Happy hour takes place Tuesday through Friday from 5 to 7 p.m. and features a $4 tapas menu, including homemade garbanzos hummus, Esparragos, Gambas y Guacamole, Albondigas (veal, chorizo and pork meatballs in piquant tomato sauce), Chorizo al Brandy (grilled sausage flambéed with Spanish brandy over roasted potatoes and onions), Gambas al Ajillo (tender shrimp served sizzling in garlic and extra virgin olive oil with red pepper flakes), Mejillones Catalana (fresh mussels sautéed with anisette, garlic, a touch of cream and parsley), and other specialties.  Happy hour drink specials are $3 well drinks, select beers and house wines and $4 sangrias and calls.

Ceviche-Gambas-al-Ajillo shrimp served sizzling in garlic and extra virgin olive oil with red pepper flakes

Ceviche-Gambas-al-Ajillo shrimp served sizzling in garlic and extra virgin olive oil with red pepper flakes

Tapas Tuesday features $4 tapas and sangria all night, along with $6 Mount Gay Rum Mojitos.  The $4 tapas include the items mentioned above as well as Higados de Pollo (crispy chicken livers, mushrooms and smoked bacon in a Spanish sherry sauce), Champiñones al Ajillo (sautéed wild mushrooms with extra virgin olive oil and garlic, flambéed with Spanish sherry), and Gambas Bravas (tender shrimp lightly dusted and fried and tossed with spicy homemade aioli).  In addition, Ceviche offers Solomillo a la Parilla for $8 (beef tenderloin grilled and sliced with wild mushrooms and brandy cream sauce) and Salmon a la Gaditana for $6 (grilled Norwegian salmon served with saffron sauces and leeks).
Each Wednesday all bottles of wine from Ceviche’s award-winning list, priced at less than $100, are half off throughout the night.

About Ceviche Tapas Bar & Restaurant
Ceviche Tapas Bar & Restaurant is a unique restaurant concept where atmosphere, culture and food blend perfectly into one.  The flare and flavors of Spain are carefully fused together to create a unique dining and entertainment experience.  The menu consists of over 75 tapas to share with recipes influenced by traditional dishes from old Spain.  House specialties include an incredible selection of Ceviche’s, Paellas, Piquillos Rellenos, Gambas al Ajillo and their famous Patatas Bravas.  Traditional Spanish desserts including Flan and Tres Leches are homemade in the restaurant.  The award-winning wine list includes an extensive selection of wines from the Iberian peninsula.  Red, white and sparkling Cava pitchers of Sangria are prepared tableside.  The unique dining ambiance provides for an intimate dinner, casual night with friends or dancing the night away in the Flamenco lounge.  For more information, visit www.Ceviche.com or www.facebook.com/CevicheDelray.

 

toro-toro-logoBRUNCH WITH BRAVADO Since opening in October 2012,  Toro Toro has drawn raves for its ultra-modern setting and innovative Pan-Latin steakhouse cuisine by acclaimed Chef Richard Sandoval. Located on the lobby level of the eclectic InterContinental Miami, the restaurant recently introduced a not-to-be-missed “Brunch with Bravado,” offering endless eats and unlimited cocktails.

Chef Richard Sandoval

Chef Richard Sandoval

“The menu features dishes that are a fusion of Latin and Asian ingredients – and they’re served in small-plate tapas style for sharing so that everyone can enjoy a little of everything,” said New-York-based Chef Joseluis Flores, who is in Miami overseeing the new venue. “Come in on Sunday and have a party – relax and enjoy as many of the brunch  tapas and cocktails as you like!” Lobby level of the InterContinental Miami  • 100 Chopin Plaza in downtown Miami  •  (305) 372-4710  •  www.torotoromiami.com

Images left to right: Heirloom Tomatoes; Pan Latin Small Plates; Arepas

 

chef Paula DaSilva (1)1500-logoThings are hotter than ever at 1500°, the acclaimed farm-to-table restaurant with a steakhouse sensibility. Entering its 3rd year at the historic resort,  executive chef Paula DaSilva, sous chefs Tony Velazquez and Adrienne Grenier, along with mixologist Rafa Dulanto, have unveiled a host of new temptations sure to set taste buds tingling this winter.  “Since we’re very dedicated to seasonality, our menu is ever-changing,” says DaSilva, whose work helped make 1500° one of Esquire’s “Best New Restaurants in America” in 2011. New entrees include grilled black grouper with Beluga lentils, Benton’s smoked bacon, roasted root vegetables and pea tendrils, as well as a killer paella for two inspired by DaSilva’s recent trip to Spain. Eden Roc Renaissance • 4525 Collins Avenue, Miami Beach • (305) 674-5594 • www.1500degreesmiami.com

Left to right: Grilled Octopus with Charred Artichoke; Florida Wahoo Ceviche;Pork Belly Taco with Kimchee

Serafina-logoAt Serafina Dream South Beach,restaurateurs Vittorio Assaf and Fabio Granato offer a memorable Northern Italian dining experience. Serving more than 24 pizza varieties and a wide selection of salads, pastas and grilled fish and meat, diners enjoy recipes that use the highest quality ingredients. Sommelier Alessandra Rotondi has curated a wine list featuring highly rated wines from Italy, France, New Zealand and the U.S. “Serafina’s homemade pastas areto-die-for, as are the truffle pizza and truffle risotto,” said Robin Jay, Editor in Chief. “Ask for Enio to serve you – he’s a one-man show!”1111 Collins Avenue, Miami Beach • (305) 534-8455 www.serafinarestaurant.com/serafina/miami

Images Left to right: Homemade Fettuccini; Grilled Salmon on a bed of spinach and capers; Pizza (24 varieties);

Jacob-Anaya in action

Jacob-Anaya in action

Azul-hi-res2As you travel over the quaint bridge to Brickell Key,  you’ll see the stunning curved architecture of the Mandarin Oriental Hotel – shaped like the signature fan in the five-star hotelier’s logo. It’s no wonder that Luciano Pavarotti was the very first guest when the hotel opened in 2000. You, too, will feel like singing opera when you visit the hotel’s signature fine dining venue  – Azul. “Chef Jacob Anaya is as delightful as his menu,” said Robin Jay, Editor in Chief of South Florida Opulence. “I recommend starting with the Grand Azul Platter.

On a mound of crushed ice comes the finest oysters, stone crab claws, jumbo shrimp and other delicacies of the sea. If you love caviar, don’t miss the “Elit”  Vodka caviar service. You’ll also adore the grilled Spanish octopus, the heirloom beet salad, the handmade tortellini and, my favorite of all, the acquerello risotto made with roasted chestnut, prosciutto di parma and a delicious port wine reduction. 500 Brickell Key Drive, Miami • (305) 913-8358

Chef Angelo Elia

Chef Angelo Elia

DAngelos_LogoSouth Florida’s culinary maestro Angelo Elia, who has received numerous awards and accolades for his flagship fine dining restaurant Casa D’Angelo, recently opened the second outpost of his hip, affordable Tuscan dining concept, D’Angelo Pizza • Wine Bar • Tapas in Weston.

Veal-and-Pecorino-Meatballs-D'Angelo-Pizza-Photo-Credit-South-Moon-Photography_0

Veal and Pecorino Meatballs

The menu – under the auspices of Elia and Executive Chef Tony Sassi, who hails from Barletta, on the southeast coast of Italy and previously worked for the Mezzanotte company – focuses on fresh, seasonable ingredients imported from Italy.

“Chef Elia has truly outdone himself with this new venue! Just a week after opening, the place is packed,” said Robin Jay, Editor in Chief of South Florida Opulence. “The creamy burrata with roasted figs is the most amazing flavor and texture combination ever. The veal meatballs melt in your mouth and the stuffed zucchini flowers are delicate and delicious!” 1370  Weston Road, Weston • (954) 306-0037 • www.dangelopizza.com

 

 

Chef Jaime DeRosa

Chef Jaime DeRosa

                                                                                                                                                                          
Tongue and Cheek Logo NEW BRUNCH HEATING THINGS UP
Saturday & Sunday Brunch Launches June 1
Located south of Fifth in the heart of South Beach, Tongue & Cheek is the whimsical new restaurant owned and operated by Chef Jaime DeRosa and restaurateur Michael Reignbogin. Opened since April, t has been wowing diners with its creative menu and locals-friendly service and setting. In fact, most nights, the bar bustles with locals grabbing a drink and a few tasty bites from the restaurant’s “snack bar” or family meal - a complete meal with beverage available from 5 p.m. Served every Saturday and Sunday beginning Saturday, June 1, the à la carte weekend brunch menu will feature classic brunch staples as well as unique offerings profiling DeRosa’s unique culinary style. Eggs come in a number of varieties, from a King Crab Benedict with Tobasco® hollandaise and baby arugula ($15) to an omelet with heirloom tomatoes, burrata and sweet basil ($9). Additional savory selections range from lemon ricotta pancakes with blueberry jam ($10) and Cuban sandwich with pork cheeks and pickled cucumbers ($11) to a fried clam roll with pickled peppers, smoked aioli ($10) and a well-selected Raw Bar consisting of east and west oysters, Key West peel n’ eat shrimp and Taylor Bay scallops, among other. House-made Pastries include a basket of donut holes in three varieties ($2 per person) and sticky buns with brown butter pecans ($4). Rounding out the menu are Cereals, Fresh Squeezed Juices and, of course, brunch cocktails, including Bloody

Lemon ricotta pancakes with blueberry jam and Amarena cherries

Lemon ricotta pancakes with blueberry jam and Amarena cherries

Mary’s in a variety of fashions ($8). To sweeten the deal, DeRosa and Reginbogin are offering $10 valet during brunch and are happy to let diners looking to hit the beach post-brunch leave their cars at the restaurant. Brunch is served 10:30 a.m. to 3:00 p.pm.; cars must be picked up by 3:00 p.m. and valet must be validated prior to leaving the restaurant. Miami Beach residents looking to get a jump on things can enjoy complimentary coffee/periodicals on the T&C patio from 10 a.m. to noon. Dinner is served nightly, 6 p.m. to 11 p.m. Sunday through Thursday; ’til midnight on Friday and Saturday. The snack bar opens at 5 p.m. to 7 p.m. Brunch is served Saturday and Sundays, 10:30 a.m. to 3:00 p.m.  Tongue & Cheek located • 431 Washington Avenue • (305) 704-2900 • www.tandcmiami.com 

 

 

Dining Guide