tag:blogger.com,1999:blog-167300362024-03-13T09:51:34.707-04:00All Purpose DarkAnonymoushttp://www.blogger.com/profile/04831137286896982018noreply@blogger.comBlogger1509125tag:blogger.com,1999:blog-16730036.post-70370733425736764432018-03-08T13:06:00.001-05:002018-03-08T13:06:23.400-05:00Story TimeA random assortment of stories I've published recently:<br />
<a href="https://www.cntraveler.com/gallery/what-to-do-in-wynwood-our-guide" target="_blank">A guide to Wynwood for Conde Nast Traveler.</a><br />
<a href="http://viemagazine.com/article/miami/" target="_blank">A huge travel piece on Miami for Vie magazine.</a><br />
<a href="http://www.miamiherald.com/living/food-drink/article61134217.html" target="_blank">A culinary travel story about researching the food of Israel with two Miami chefs for the Miami Herald.</a><br />
<a href="http://www.miami.com/miami-hotels-motels/plan-the-ultimate-ski-vacay-in-park-city-utah-154951/" target="_blank">The ultimate ski vacation in Park City, Utah for Miami.com.</a><br />
<a href="http://www.miami.com/things-to-do-in-miami/how-to-survive-disney-in-the-summer-157005/" target="_blank">How to survive Disney in the Summer. </a><br />
<a href="https://www.tripsavvy.com/parrot-cay-by-como-wellness-resort-caribbean-isle-2251116" target="_blank">Parrot Cay by COMO resorts. </a><br />
<a href="https://www.tripsavvy.com/eau-palm-beach-luxury-resort-florida-2251043" target="_blank">Eau Palm Beach Resort.</a><br />
<br />Anonymoushttp://www.blogger.com/profile/04831137286896982018noreply@blogger.com0tag:blogger.com,1999:blog-16730036.post-5668040840734951262018-03-06T13:36:00.000-05:002018-03-06T13:36:02.402-05:00What was awesome (and awful) about Miami dining in 2017?<div dir="ltr" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; font-family: Arial; font-size: 14pt; vertical-align: baseline; white-space: pre-wrap;"><i>Every year I participate in Eater Miami's survey of the city's restaurant scene. This year, I submitted my answers too late (sadness), so I'm reprinting my two cents here. Enjoy!</i></span></div>
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<span style="background-color: transparent; font-family: Arial; font-size: 14pt; vertical-align: baseline; white-space: pre-wrap;">What were your top restaurant standbys of 2017? Dizengoff for when I have Tel Aviv cravings, Mandolin of course, della Bowls for happy and healthy meals, Makoto still dazzles and Byblos because I literally want to marry the menu and have sweet truffle pide babies with it. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">The dining room at Norman Van Aken's Three in Wynwood.</td></tr>
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<span style="background-color: transparent; font-family: Arial; font-size: 14pt; vertical-align: baseline; white-space: pre-wrap;">What were the top restaurant newcomers of 2017? Stubborn Seed, Three, Dizengoff/Federal Donuts, GLAM, Kiki on the River, Monkitail.</span></div>
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<span style="background-color: transparent; font-family: Arial; font-size: 14pt; vertical-align: baseline; white-space: pre-wrap;">Sum up the 2016 restaurant world in one word. Plant-based (still considered on word, right?)</span></div>
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<span style="background-color: transparent; font-family: Arial; font-size: 14pt; vertical-align: baseline; white-space: pre-wrap;">What was the best dining neighborhood of 2017? Wynwood is definitely exciting but it still feels like such a mission to do anything there between the construction craziness and the tight parking and dodging the people on Instagram photo shoots. So since I love ample and easy parking I'm going with the Sunset Harbor/Purdy Ave 'hood where you can get everything from an avocado toast to a fancy cocktail without going nuts.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Dishes from Mandolin.</td></tr>
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<span style="background-color: transparent; font-family: Arial; font-size: 14pt; vertical-align: baseline; white-space: pre-wrap;">What was the biggest dining surprise of 2017? 1-800 Lucky Market seemed to materialize virtually overnight (at least for me). And they cleverly banked on all the hype the soon-to-open food halls were getting by being there first and having great vendors. Now if only they'd have sound system tuned to a reasonable volume...</span></div>
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<span style="background-color: transparent; font-family: Arial; font-size: 14pt; vertical-align: baseline; white-space: pre-wrap;">What was your biggest dining grievance of 2017? The fact that sometimes restaurants are puzzled if I *don't* want to photograph my food. We've had some awkward moments where I'm like: Uhh, no, bro. I'm just going to eat that...because that's why I'm here. That's what we do at restaurants. We eat the food. Before it gets cold.</span></div>
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<span style="background-color: transparent; font-family: Arial; font-size: 14pt; vertical-align: baseline; white-space: pre-wrap;">What was your best restaurant meal of 2017? The Friday night Shabbat-style dinner at Dizengoff cooked by Chefs Mike Solomonov and Val Chang. There were about a dozen dishes on the table that night and each one made me fight my table mates for the last bite (right, ChatChow?). From Moroccan carrots to roasted eggplant to peppers stuffed with chicken and pine nuts it reminded me of all the best food I've had in Israel.</span></div>
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<span style="background-color: transparent; font-family: Arial; font-size: 14pt; vertical-align: baseline; white-space: pre-wrap;">What are your headline predictions for 2018? Food Trucks are Hot Again!</span></div>
Anonymoushttp://www.blogger.com/profile/04831137286896982018noreply@blogger.com0tag:blogger.com,1999:blog-16730036.post-3444873139412094642015-10-18T22:51:00.000-04:002015-10-18T22:51:00.518-04:00Postcard Inn at Holiday Isle<div class="separator" style="clear: both; text-align: center;">
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You're in the mood to get away. Like, fire-pits-and-tiki-bars-in-the-Keys-style get away.<br />
Behold the <a href="http://www.holidayisle.com/">Postcard Inn at Holiday Isle</a>, a quietly sexy beachside resort in Islamorada, reborn after a massive renovation, ready to host your next barefoot weekend of paddle boarding and daiquiri-drinking.<br />
The vibe here is upscale sleep away-camp with a dash of nautical swagger. Meaning that in addition to the outdoor ping-pong table, paddleboard rentals and Shulas2 burger restaurant (order the Chorizo with charred onions), you’ll also have a 19-slip marina to dock your leisure vessel for the weekend.
After you’ve made the two-hour trek south from Miami to the handsome campus, you’ll settle into one of the new Lanai suites with patios that open directly onto the private beach. After a few rounds of Pac-Man and darts in the astroturf-lined lobby, you’ll make your way to the legendary Tiki Bar (untouched since 1969), where a tall Rum Runner will prepare you for a date with doing absolutely nothing.<br />
It’s important to make time for that.<br />
(More pics after the jump.)<br />
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sarahttp://www.blogger.com/profile/05085494388583625791noreply@blogger.com0tag:blogger.com,1999:blog-16730036.post-72206192328334189482015-10-15T22:33:00.000-04:002015-10-15T22:33:00.226-04:00Story TimeSome of my recent (and less-recent) articles that have been published.<br />
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<ul>
<li><a href="http://www.tropicfl.com/features/summer_2013-8.html">A meditation on Philippe Stark's flamboyant design and deco restoration of the SLS South Beach for Tropic Magazine</a>.</li>
<li><a href="http://www.departures-international.com/home/gourmet/restaurants-and-bars/miami-best-brunches.html">Miami's Best Brunches for Departures.</a></li>
<li><a href="http://www.departures-international.com/home/gourmet/restaurants-and-bars/como-by-parrot-cay-healthy.html">A look at Parrot Cay's vegan-friendly dining for Departures.</a></li>
<li><a href="http://www.miamiherald.com/entertainment/restaurants/article2494137.html">Delving in to Miami gastropubs for the Miami Herald.</a></li>
<li><a href="http://www.miamiherald.com/living/food-drink/article28798321.html">Parsing Miami's Mediterranean Moment for the Miami Herald.</a></li>
</ul>
Anonymoushttp://www.blogger.com/profile/04831137286896982018noreply@blogger.com0tag:blogger.com,1999:blog-16730036.post-55597864638879665822015-10-13T22:00:00.000-04:002015-10-19T14:28:15.976-04:00Favorite Neighborhood Spot: Mina's Mediterraneo<div class="separator" style="clear: both; text-align: center;">
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<span class="il" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">There are so many reasons to love <a href="http://www.minasmiami.com/">Mina</a></span><a href="http://www.minasmiami.com/"><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">'s </span><span class="il" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">Mediterraneo</span></a><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">, a Middle Eastern-Mediterranean mashup that inhabits a cavernous space (that used to be a Haitian Church) on 79th St. Causeway. There you'll find</span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;"> rustic Mediterranean home cooking in a sophisticated, neo-industrial spot. </span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">The steel and concrete dining room is outfitted with wood communal tables, old travel posters from the 1950's of Egypt, Syria and Lebanon and 8 foot-high windows that go to the ceiling. The place has been open for a few years and they just introduced this beauty of an outdoor patio with and an herb garden. </span><br />
<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">Owner Yasmine Kotb is Egyptian and her mother Sonia helms the kitchen using her grandmother's recipes. </span><span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">Prices are reasonable with small plates $5-$8, larger plates $10-$17. Their weekend brunch features a great rendition of current "it" dish shakshuka - baked tomatoes with eggs, best washed down with one of their frozen spiked slushies. </span><br />
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<span style="font-size: 12.8px;">As for the rest of the menu: fresh pita bread accompanies dips of eggplant baba ganoush, tzatziki and "besara" made with fava beans, dill and parsley. Spanikopita shares space with stuffed cabbage, roasted brussel sprouts, and falafel sliders. Pizzas can be topped with exotic things like Moroccan merguez lamb sausage and basterma (Egyptian cured meat). The Baked Kibby is a Mid-East meatloaf made with cracked wheat mixed with ground beef, pine nuts and onions while the lamb tagine is spiced with harissa. </span><span style="font-size: 12.8px;">Desserts include traditional baklava and Dark Chocolate tart with crushed almond crust.</span></div>
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749 NE 79th St, Miami, FL 33138
(786) 391-0300Anonymoushttp://www.blogger.com/profile/04831137286896982018noreply@blogger.com0tag:blogger.com,1999:blog-16730036.post-51347876646673776772015-03-16T22:23:00.000-04:002015-10-19T14:28:42.728-04:00SOBEWFF Podcasts: Marcus Samuelsson, Scott Conant, Quality Meats MB<div class="separator" style="clear: both; text-align: center;">
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One of the highlights of this year's <a href="http://corporate.sobefest.com/">South Beach Wine and Food Festival</a> for me was hosting the inaugural Miami.com podcast whereby we taped six (!) back-to-back interviews with accomplished chefs. The roster was impressive: Scott Conant, Marcus Samuelsson and Craig Koketsu of Quality Meats Miami Beach. You can catch them all the link below but I suggest you start with Marcus Samuelsson, simply because I loved his outfit the most and want to steal his cardigan.<br />
<a href="https://soundcloud.com/miami-com" target="_blank">Listen here.</a>sarahttp://www.blogger.com/profile/05085494388583625791noreply@blogger.com0tag:blogger.com,1999:blog-16730036.post-53249256613213419152015-03-16T19:41:00.000-04:002015-10-19T14:29:13.196-04:00Matador Room @ The Miami Beach EDITION<div class="separator" style="clear: both; text-align: center;">
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Ever since <a href="http://www.matadorroom.com/" target="_blank">Matador Room</a> opened at The Miami Beach EDITION it seems everyone has been Instagraming a certain <a href="http://www.miami.com/go-drink-pineapple-article" target="_blank">copper pineapple cocktail</a>. This $30 elixir was all the rage when the swanky hotel opened its doors during the Art Basel crush this past December. Made with Absolut Elyx, Palo Cortado Sherry, salted caramel bitters, Bittermens Elemakule tiki bitters, house-made pineapple and rosemary syrup, and a torched sprig of rosemary that when the lid is removed, gives the guest a subtle puff of herby fragrance.<br />
Yes, it's pricey, so while you're there you ought to stay for some <a href="http://www.matadorroom.com/menus/dinner" target="_blank">avocado pizza</a>, which is reason enough to make it to the gorgeous restaurant inside the restored Art Deco hotel.<br />
Celeb chef <b>Jean-Georges Vongerichten</b> may no longer be at J & G Grill at the St. Regis Bal Harbour, but he has partnered with hotelier Ian Schrager at the Edition to create this spot, his ode to Latin cooking. <b>Chef Jeremy Ford</b> ( formerly of 15 Steps at the Eden Roc) heads up the kitchen.<br />
"We knew we wanted to do something that reflects the area," says Vongerichten regarding the inspiration for the restaurant. "These are the flavors that belong in Miami. It's the Seville hotel and we kept the name Matador Room, so it's also inspired by that. Everything is family style, have some olives, tacos, a big bowl of arroz con pollo."<br />
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The dining room has been restored to its 1950's <i>Mad Men</i>-esque glamour with a sunken seating space and a striking white-washed chandelier revived from 1952. The handsomeness continues on the outdoor terrace where potted plants, large candles and communal tables frame views of the spectacular pool and beach.
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The scene: Mavens, nightlife impressarios and the food-obsessed, all basking in the dim-yet-perfect lighting and affable service (this is still a Marriott, after all).<br />
They are here for the casual-yet-upscale takes on Spanish cooking. JG borrows dishes from his NY-based ABC Cocina while also sourcing local produce and fish for Miami-centric dishes. Prices are wallet-friendly given plush setting with most small plates $10-$16 and larger mains $16 - $37.<br />
Dinner stars with homemade foccaccia then it's on to the house guacamole minced with sweet peas, blowtorched jalapenos and scattered with sunflower seeds. It's served with fresh-fried tortilla chips. There are four kinds of tacos including an organic mushroom with mole, kale and lime and a pulled-pork classic with pickled onions and fresh cilantro. The lemony arroz con pollo is a heaping bowl of chicken and rice folded with bits of crackling (allow 20 minutes for its prep), while the red snapper is served with tamarind and lime.<br />
Jean-Georges explained the secret to the arroz con pollo: "I add kombu to the chicken stock, and it changes everything you don't taste it but you taste it - it really brings out the flavor."<br />
2901 Collins Ave
786-257-4500sarahttp://www.blogger.com/profile/05085494388583625791noreply@blogger.com0tag:blogger.com,1999:blog-16730036.post-90230906497973779032015-03-14T17:10:00.000-04:002015-03-14T19:19:15.334-04:00Seagrape at Thompson Miami Beach<br />
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<tr><td class="tr-caption" style="text-align: center;">Photo courtesy Thompson Miami Beach<br />
Miami favorite Michelle Bernstein is back in a hotel setting, this time with<a href="http://www.seagrapemiamibeach.com/" target="_blank"> Seagrape</a> at Thompson Miami Beach. Chef Steven Rojas, known for earning a Michelin star at Saddle Peak Lodge in California and most recently at The Island Bistro on Brickell Key, is running things in the kitchen.
I loved the space - a multi-level 267-seat dining room with retro furniture, a green marble bar and a tiled outdoor patio. The cushy semi-circular banquettes were buzzing with smartly-dressed locals and Thompson guests on two separate occasions when I dined there.<br />
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Expect locally sourced goods with regional influences. "Michelle wanted me to cook they way we do in California, by using local farms and purveyors," says Rojas. "It's great because now I can finally cook the way I want to." Prices reflect the immaculate sourcing with starters $10-$21 and mains $21-$39.<br />
Dinner starts with fluffy Parker House rolls served with fish dip, pickled veggies and butter. From there it's on to rich homemade gougeres, or profiteroles stuffed with melted gouda and topped with sherry glaze and lardo. The Maine lobster ravioli are three delicate pasta pillows stuffed with lobster in a red curry emulsion along with fried ginger. The roasted beet salad comes with avocado hummus while delicate squash blossoms are stuffed with shrimp over creamy gits.<br />
The lamb chops served with chermoula yogurt and fried sweetbreads was a bit of a roller coaster, still trying to figure what I think of that one. Fish dishes include a halibut with grapes and swiss chard and a red snapper accompanied by a paella "cake."<br />
Desserts include berry Angel food cake with frozen yogurt, guava and cheese-stuffed doughnuts and homemade ice creams in flavors like chai tea.<br />
4041 Collins Ave<br />
(786) 605-1043</td></tr>
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sarahttp://www.blogger.com/profile/05085494388583625791noreply@blogger.com0tag:blogger.com,1999:blog-16730036.post-5415779332734914132015-01-08T21:46:00.000-05:002015-06-14T17:15:20.591-04:00Reality Show Pitch<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px;">For lovers of sports entertainment competitions I'd like to propose a reality show called </span><br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px;">LEAVING THE HOUSE WITH THREE KIDS</span><br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px;">it will involve the following skills:</span><br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px;">- Jedi-style mind tricks</span><br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px;">- the acrobatic coordination and wrestling strength of </span><a class="profileLink" data-hovercard="/ajax/hovercard/page.php?id=143347052348290" href="https://www.facebook.com/pages/American-Ninja-Warrior/143347052348290" style="background-color: white; color: #3b5998; cursor: pointer; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px; text-decoration: none;">American Ninja Warrior</a><span class="text_exposed_show" style="background-color: white; color: #141823; display: inline; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px;"><br />- the logistical derring-do of Navy SEALs<br />that is all.</span>sarahttp://www.blogger.com/profile/05085494388583625791noreply@blogger.com0tag:blogger.com,1999:blog-16730036.post-13385667166992610192015-01-07T21:50:00.002-05:002015-06-14T17:15:49.817-04:00Getting Tiki With ItBecause it's never too early to introduce the kids to oversized frozen drinks.<br />
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<a href="http://www.holidayisle.com/">At Postcard Inn</a> at Holiday Isle, Islamorada.sarahttp://www.blogger.com/profile/05085494388583625791noreply@blogger.com0tag:blogger.com,1999:blog-16730036.post-20461677724903256592015-01-07T21:44:00.002-05:002015-03-14T17:43:29.670-04:00Brunch @ Vintro Kitchen, South Beach<div class="separator" style="clear: both; text-align: center;">
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A bit hidden, but that just enhances the charm of <a href="http://vintrohotels.com/kitchen/" target="_blank">this spot</a> on the Collins Canal. The self-serve bowls of nutella on the brunch buffet are GENIUS. Things like fresh made paella, grilled lamb chops and a live flamenco guitarist give the place a sultry Latin vibe.
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sarahttp://www.blogger.com/profile/05085494388583625791noreply@blogger.com0tag:blogger.com,1999:blog-16730036.post-63160408407983636792015-01-07T21:40:00.000-05:002015-01-07T21:40:15.388-05:00A Conversation About Art Basel<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px;">A recent conversation I had regarding </span><a class="_58cn" data-ft="{"tn":"*N","type":104}" href="https://www.facebook.com/hashtag/artbasel?source=feed_text&story_id=10153547303165656" style="background-color: white; color: #3b5998; cursor: pointer; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px; text-decoration: none;"><span aria-label="hashtag" class="_58cl" style="color: #6d84b4;">#</span><span class="_58cm">ArtBasel</span></a><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px;">, the mega-cluster-F. </span><br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px;">I start. </span><br style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px;" /><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px;">"So this year there are come cool events happening--"</span><br style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px;" /><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px;">"I'm not going to anything where we have to wait in line with a gaggle of people trying to get in while some snooty person with an iPad looks for our name."</span><br style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px;" /><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px;">"Right. Okay, well there's also---"</span><br style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px;" /><span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px;">"And then we get there and the crowd isn't the right crowd, or not a big enough crowd, or not a smart enough crowd. Or where parking is a headache, or </span><span class="text_exposed_show" style="background-color: white; color: #141823; display: inline; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px;">where we get stuck in traffic. Or where the valet line is 100 a-holes long. Or where we have to fight to get a drink/tiny bite/spoon of tuna tartar. Or where I get elbowed by Julian Schnabel and Jeffrey Deitch starts yelling at his door people. Or anything where we stand around WAITING FOR SOMETHING TO HAPPEN."<br />"Yep. So I guess that covers it. See you in a week?"<br />"Sounds good."</span>sarahttp://www.blogger.com/profile/05085494388583625791noreply@blogger.com0tag:blogger.com,1999:blog-16730036.post-58817762870879648022015-01-07T21:36:00.002-05:002015-06-14T17:16:09.011-04:00Siena Tavern, South Beach Exuberant celeb chef (and former <i>Top Chef </i>contestant) Fabio Viviani has brought his Chicago-based <a href="http://www.sienatavern.com/miami/" target="_blank">Italian tavern </a>to our beachy shores.<br />
The former China Grill 400-seater is now transformed into an expansive playground of Italian delights. There's an open pizza kitchen, an expansive circular bar and a mix of high and low tables that breaks up the cavernous space, making it somewhat cozy.
Yes, there's a signature beer on tap, made by Wynwood Brewing.
As for the food.<br />
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<a name='more'></a>Florence-born Viviani focuses on the food of his homeland (with a few of grandma's recipes thrown in for good measure). Expect belly-filling fare like hearty pastas, pizzas and slow-cooked meats. A crudo and mozzarella bar round out the uncooked offerings. Prices are high, probably due to the spot's SoBe address: starters range $14-$22, pizzas in the $20's and mains top out at $42.
Start things off with the spot's famous wagyu meatball (it has<a href="https://twitter.com/sienameatball"> its own Twitter account</a>, and it costs $22), a baseball-sized orb of seasoned beef topped with creamy ricotta and offset by tangy tomato sauce. The coccoli are a Viviani specialty, composed of fried dough pufflets with truffle-honeyed sheets of prosciutto and a creamy lump of stracchino cheese. Seafood plates from the crudo bar such as balsamic-drizzled hamachi with jalapeno slices and crispy shallots are flavor-packed but still light. Salads include combos such as hearts of palm with avocado and marcona almonds or farro with shrimp, calamari, roasted peppers and green beans. Pastas are homemade and include Viviani's take on gnocchi with rich truffle cream sauce flecked with fried sage and pancetta and butternut squash-stuffed tortellaci.
Homemade gelato flavors come in lemon-olive oil, pistachio and creme brulee (pistachio was the best of what we tasted). A mini-loaf of tiramesu and fresh bomboloni donuts with squeeze bottles of whiskey caramel, chocolate hazelnut, and raspberry chianti sauces are crowd-pleasers but not as gluttonous as I'd hoped.
404 Washington Avenue,
Miami Beach, FL 33139
(305) 534-5577sarahttp://www.blogger.com/profile/05085494388583625791noreply@blogger.com0tag:blogger.com,1999:blog-16730036.post-19339857930464363562013-10-21T23:27:00.002-04:002013-10-21T23:54:21.593-04:00The Best Things I Ate in Israel<div class="separator" style="clear: both; text-align: center;">
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Just returned from another epic trip to the Holy Land. Been three years since I'd checked in and yes, things have changed. Jerusalem is still the chaotic-lovely-congested-quiet-filthy-picturesque bag of contrasts that I love. But it's definitely gotten a bit more posh in certain areas, like the revamped "Tachanah," or Old Train Station with its industrial-cool restaurants and artisanal food market. The once-seedy Mahane Yehuda produce market is now on its way to being a cosmopolitan nosh-nexus similar to Seattle's Pike Street Market and San Fran's Ferry Building. Now amidst the stalls hawking nuts, pickles and figs there are trendy pasta restaurants and even a fish and chips place. I tried Georgian food for the fist time and was impressed with the strong flavors and hints of Eastern spices and influences. And while this trip was by no means an exhaustive tour of all that is current and trending in Israeli cuisine (I was traveling with two toddlers, meaning, I drank about a gallon of wine every night and it was a miracle my iphone was not covered in hummus and phyllo grease by the end of the trip), I was able to taste some spectacular things.<br />
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Herewith, my culinary adventures in pictures.
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<tr><td class="tr-caption" style="text-align: center;">The menu at Azura, a Slow Food-approved spot and the first stop on my Sephardic soul food pilgrimage. It's a no-frills spot hidden inside the Mahane Yehuda market..</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Nanuchka, Tel Aviv, home to Georgian cooking and funky decor.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;">Fantastic Khinkali - meat dumplings at Nanuchka.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;">Lunch at Hamotzi restaurant - owned by Avi Levy, winner of Israel's Master Chef (like Top Chef in the US).</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;">Fried battered fish in a spicy Moroccan sauce at Homotzi.</span></td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ui9tTs0rEGQ/UmXt4XFD6XI/AAAAAAAAEwo/lvL4JL1k0ow/s1600/IMG_8229.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-ui9tTs0rEGQ/UmXt4XFD6XI/AAAAAAAAEwo/lvL4JL1k0ow/s400/IMG_8229.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;">Oh, just a little feast our Aunt Shoshana whipped up (while recovering from knee surgery no less!) consisting of homemade techina, fried eggplant, tomato salad and kubbeh soup (semolina dumplings, beets, lemon)</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fresh-pressed pomegranate juice at Mahane Yehuda market.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;">A salad topped with fried haloumi cheese - this one needs to make it on to the next </span><a data-hovercard="/ajax/hovercard/page.php?id=296447500458049&extragetparams=%7B%22directed_target_id%22%3A0%7D" href="https://www.facebook.com/SaffronSupperClub?directed_target_id=0" style="background-color: white; color: #3b5998; cursor: pointer; font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left; text-decoration: none;">Saffron Supper Club</a> <span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;">menu!</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;">The beer garden and food court at the revamped Old Train Station in Jerusalem.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Epic baklava selection at the Old Train Station.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Look! Paletas in Israel.</td></tr>
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<br />sarahttp://www.blogger.com/profile/05085494388583625791noreply@blogger.com0tag:blogger.com,1999:blog-16730036.post-31321949392063881462013-10-06T17:45:00.002-04:002013-10-07T11:08:57.946-04:00Miami Attractions Month<br />
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Had a blast this weekend hanging out with the manatees, sea lions and dolphins at <a href="http://miamiseaquarium.com/">The Miami Seaquarium</a> in honor of <a href="http://www.miamiattractionsmonth.com/">Miami Attractions</a> month. From now until the end of October enjoy buy 1 admision, get 1 admission at places like Jungle Island, Vizcaya, and yep - the Seaquarium. The Seaquarium appeals to me because it still retains its mid-century charms with period-era signage and architectural curiosities like the geodesic dome covering the sea lion stadium. And they still put on the "Flipper" dolphin show with Beach Boys songs. It's the perfect soundtrack to a throwback Miami day.<br />
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<tr><td class="tr-caption" style="text-align: center;">The iconic golden dome stadium designed by Buckminster Fuller in 1960.</td></tr>
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sarahttp://www.blogger.com/profile/05085494388583625791noreply@blogger.com0tag:blogger.com,1999:blog-16730036.post-61420611018582342702013-10-06T17:19:00.002-04:002015-06-14T17:16:26.788-04:00Preservation, Sunny Isles<a href="http://4.bp.blogspot.com/-0011Z_uGKRc/UlHPiPAupoI/AAAAAAAAEtw/8P1CSXS0o34/s1600/P1000503.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-0011Z_uGKRc/UlHPiPAupoI/AAAAAAAAEtw/8P1CSXS0o34/s400/P1000503.JPG" /></a>
The motto of <a href="http://www.eatpreservation.com/">Preservation</a> is “cured, pickled, smoked.” Yes, this new spot in Sunny Isles is all about the brine. When I found out about this spot thanks to culinary super-sleuth <a href="http://eleanorhoh.com/">Wokstar</a> I was excited: finally a place that is as obsessed with pickles as I am. And indeed Partners Nicole Richaud and Ryan Harrison are interested in producing honest, well-sourced food that is both upscale and refreshingly unpretentious. They revamped a strip mall space into a stylish, slightly-zen dining room outfitted with reclaimed wood tables, concrete walls pressed with leaves and nine flat screen TV’s. A small retail area in the front stocks the kitchen’s homemade pickled vegetables and fruit preserves.
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The menu comprises modern American cooking with a focus on smoked and cured meats. All bread is made in-house, including rye for sandwiches and buns for burgers. Smoked fish, sausages and condiments like ketchup, mustard and their house preserves are all house made. Harrison is the chef and has worked with John Besh in New Orleans as well as the Smoke Truck in Philadelphia. Prices are in keeping with artisanal fare with starters $8-$16, and mains $12-$25.
A meal starts with battered pickles with a grain mustard dipping sauce. From there it’s on to the smoked tomato soup with basil mousse or the smoked salmon platter with dill cream and topped with bright pink pickled onions.
Sandwiches include a brisket cheesesteak and a pastrami with smoked pickled slaw.
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Blackboard specials can include homemade ravioli stuffed with lamb or a Scottish salmon with sake glaze and a preserved Meyer Lemon quinoa.
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The place also excels at desserts, as exemplified by this towering carrot cake, which, like most of the offerings at Preservation was well-balanced and fresh.sarahttp://www.blogger.com/profile/05085494388583625791noreply@blogger.com2tag:blogger.com,1999:blog-16730036.post-54595755948966363842013-06-15T17:56:00.002-04:002013-06-15T18:09:10.039-04:00Cipriani Downtown, Miami's Latest Swanky Spot<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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"I like rich people. I like the way they live. I like the way I live when I'm with them."<br />
- Max Detweiler, <i>The Sound of Music</i><br />
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Sitting at Cipriani Downtown, the latest glossy outpost of the famed Italian empire occupying a cavernous space in the Icon Brickell building, I couldn't help but churn the above quote in my head. Designed by Florentine architect Michele Bonan, the restaurant feels like the dining room of a glitzy cruise liner with portholes at the bar and windows that frame spectacular water views. There’s a gleaming wooden bar, sofas clad in royal blue and grand Murano glass chandeliers. The white-jacketed waiters add to the throwback vibe with plenty of tableside service. And on the third day open the place was packed. Apparently $17 for a bellini is no biggy these days.<br />
And yes, if you're a sugar daddy with a Russian girlfriend half your age, this is definitely a place that will impress her. But good news for the rest of us that care about food -- it's actually good.
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The menu here is practically identical to other Cipriani outposts with a few seasonal and local ingredients thrown in like heirloom tomatoes and fresh catch. Prices are high with most starters averaging $17 and mains $23-$39.
The restaurant is famous for a few dishes so it’s best to start off with a round of Bellinis, the house drink (prosecco with peach puree) along with the crisp breadsticks and baguette that are offered. Among their noteworthy dishes: the baked tagliolini with ham and the iconic carpaccio, sliced raw beef with a mayonnaise dressing, first created by Arrigo Cipriani’s father Giuseppe in 1950. This is also the spot to try their Asian "Yotto" menu, featuring a sashimi beef with yuzu ponzu. Other starters include tuna tartar and a mozorella and heirloom tomato salad. Pastas include a risotto primavera and a homemade spincach ravioli. Mains include branzino, braised short ribs and roasted duck.
Desserts keep with the over-the-top vibe with vanilla meringue cake and a pillow tiramisu.
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My take: sky-high prices and an air of exclusivity shouldn’t deter you from basking in the legendary restaurant’s classic comforts.sarahttp://www.blogger.com/profile/05085494388583625791noreply@blogger.com0tag:blogger.com,1999:blog-16730036.post-37647354482121558142013-06-05T10:00:00.000-04:002013-06-15T17:46:51.290-04:00Miami's Top New Restaurants<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Kouzina, in the Design District</td></tr>
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People love top ten lists (just ask David Letterman and USA Today) and since I'm constantly keeping tabs on the local dining scene I decided to offer up a tenner of hot new spots.<br />
Enjoy.<br />
1. <a href="http://www.cipriani.com/locations/miami.php">Cipriani Downtown</a> – Spectacular water views and old school service at this Italian icon.<br />
465 Brickell Ave Miami, Florida 33131, (786) 329-4090<br />
2. <a href="https://www.facebook.com/pages/Lucali-Miami-Beach/509570115761556">Lucali</a> – The purest pizza made by a Brooklyn perfectionist.<br />
1930 Bay Rd Miami Beach, FL 33139, (305) 695-4441<br />
3. <a href="http://www.tandcmiami.com/">Tongue and Cheek</a> – Jamie DeRosa’s upscale home cooking with a great happy hour.<br />
431 Washington Ave Miami Beach, FL 33139, (305) 704-290<br />
4.<a href="http://www.umami.com/umami-burger/eats/miami-beach/"> Umami Burger</a> – The California cult burger with its signature “savory” taste.<br />
1080 Alton Rd Miami Beach, FL 33139, (305) 672-4334<br />
5.<a href="http://www.s3restaurant.com/"> S3</a> – A splashy Ft. Lauderdale beach newcomer with sushi, steak and seafood.<br />
505 N Fort Lauderdale Beach Blvd, Fort Lauderdale, FL 33304, (954) 523-7873<br />
6. <a href="http://kouzinabistro.com/">Kouzina</a> - Reasonably-priced Greek small plates.<br />
3535 NE 2nd Ave, (305) 392-1825<br />
7. Wolfgang’s Steakhouse - Massive slabs of beef from a Peter Luger alum. <br />
315 S Biscayne Blvd, Miami, FL 33132, (305) 487-7130<br />
8. <a href="http://www.goldandpepper.com/">Gold and Pepper</a> - Italian food...with golf flakes on everything.<br />
101 Washington Ave Miami Beach, Florida 33139, (305) 397-8362<br />
9. Icebox Café - The Lincoln Rd fave now in a bigger space on Purdy.<br />
1855 Purdy Ave Miami Beach, FL 33139, (305) 538-8448<br />
10. Barley and Swine – Porky gastropub down South.<br />
9059 SW 73 Ct, (305) 678-8903sarahttp://www.blogger.com/profile/05085494388583625791noreply@blogger.com0tag:blogger.com,1999:blog-16730036.post-36489310459504507282013-06-04T00:08:00.003-04:002013-06-04T00:12:51.498-04:00Oceanaire Seafood Room: A Briny Adventure in BrickellAlaskan halibut, PEI mussels, Kumamoto oysters from Washington.<br />
The bounty of the sea. All of it yours for the taking at <a href="http://www.theoceanaire.com/Locations/Miami/OurMenu.aspx">Oceanaire</a>, a polished seafood joint in Brickell.<br />
If you've spent time in Massachusetts or summered in Maine, you'll recognize the feel. it's the kind of über-sourced fish house that a die-hard New Englander (yes, I am one) can appreciate.<br />
Walking in, you’ll immediately be hit with the clean, fresh scent of oceanic goodness mingled with mustard sauce and key lime. Breathe it in. Then, sink into one of the leather booths circling the room—or grab a table near the bar, which will be buzzing during happy hour. And here's what you'll find: flawless seafood and a bustling atmosphere.<br />
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<tr><td class="tr-caption" style="text-align: center;">Tempura lobster lollipops.</td></tr>
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A glistening raw bar sums up the spot's ample charms: oysters from the Pacific Northwest, lobsters from Maine, lump crab and line-caught fish hauled in daily from local fishermen. (It's like an underwater cavalcade of stars.)
And if you’re dining with landlubbers, there are also turf-ables like a 16 oz. bone-in ribeye and a hefty burger with caramelized onions and bacon.
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<tr><td class="tr-caption" style="text-align: center;">Blackened grouper with pickled pineapples and sweet potatoe.</td></tr>
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But Oceanaire isn't just a cathedral of crustaceans and power dinners, it's also a family-friendly spot that easily accommodated me and my underage entourage (ages 4 and 1 -- that's how I roll, yo). A platter of crudite with carrot sticks, celery and pickes hits the table as soon as you are seated -- the perfect thing to keep the little ones busy while you peruse the wine list and prepare for the bounty of the sea. And the matchstick fries, while not something the restaurant is famous for, were damn near perfect. And here's another secret: during lunch the Oceanaire offers a Miami Spice feel with the “Executive Lunch”, which includes a three-course meal for $22.
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900 S Miami Ave Miami, FL 33130<br />
(305) 372-8862sarahttp://www.blogger.com/profile/05085494388583625791noreply@blogger.com0tag:blogger.com,1999:blog-16730036.post-6176298658811187912013-03-23T18:19:00.001-04:002013-03-23T18:20:59.233-04:00Le Pine: Great Lebanese in Bay Harbor<div class="separator" style="clear: both; text-align: center;">
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It's hard to find good Middle-Eastern food in Miami. So I was excited to find Le Pine, an elegant and upscale neighborhood spot tucked away on the otherwise sleepy Kane Concourse in Bay Harbor Islands. Since it opened last year I've been there half a dozen times for lunch and dinner. Since I rarely have time to dine in my own neighborhood, that's saying a lot. This place is good. This is proprietor Hassib El Zein’s first restaurant and it is neatly outfitted with maroon couches, tables bedecked in white linens and a roaring brick oven from which fluffy homemade pita bread and crispy baklava emerge. There’s also a handful of sidewalk tables that provide a pleasant outdoor option. The name refers to the ubiquitous pine nut that shows up in many dishes on the menu and the pine trees of Lebanon.
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Chef Fayssal Karout is from Beirut (by way of Michigan) and helms a kitchen that marries the predictable (hummus, kabobs) with the exotic (stuffed pickled eggplants, raw kibbie). All sauces are made from scratch – the tahini, hummus, babganoush and garlic aioli that flank the kabob platters.
Prices are reasonable with small plates ranging $6-$8 and mains averaging $20. There’s Lebanese wine on hand - Chateau Kefraya and Chateau Kasara – both from the Bikaa Valley as well as Lebanese and Moroccan beer.
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Dinner starts with house made pita bread and a small dish of olive oil mixed with za’atar, the herbaceous blend of wild thyme, sumac, and sesame seeds. The mezze sampler is a great way to enjoy a bit of everything – with small bowls of homemade hummus, babaganoush, falafel and stuffed grape leaves. The “bakery” section includes empanada-like “pies” stuffed with spinach, cheese or ground meat. The house made Labneh, is a thick and tangy yogurt easily scooped up with wedges of pita. Specialties of the house include the Makanic, a ground beef and lamb sausage and the Arayes, a toasted pita stuffed with ground beef, onions and pine nuts. All entrees are served with either couscous or Mediterranean “pilaf” rice and include colorful platters of shish kabob made with tender hunks of lamb, moist chicken and “kofte,” ground beef mixed with parsley and onions. Side salads of tomatoes and onions dusted with sumac round out the fragrant dishes.
Dessert is a simple affair – a glass of tea and a small plate of baklava served two ways, the traditional wedge or the “round” cookie-like sweet made with walnuts and pistachios.sarahttp://www.blogger.com/profile/05085494388583625791noreply@blogger.com0tag:blogger.com,1999:blog-16730036.post-89819982548034037592013-03-06T17:19:00.002-05:002013-03-06T17:23:40.095-05:00Celebrity Reflection: Nitrogen Cocktails and Posh Bites<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-bQB20fRNrBQ/UTeu6bDqJhI/AAAAAAAAEpo/6pZFnBL-pcI/s1600/P1000347.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-bQB20fRNrBQ/UTeu6bDqJhI/AAAAAAAAEpo/6pZFnBL-pcI/s400/P1000347.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The culinary team in the main dining room.</td></tr>
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It's obvious that Celebrity Cruises takes their culinary program seriously. Two years ago they tapped John Suley, a 2010 James Beard Foundation “Rising Star Chef” nominee and former Gotham Steak chef, to head up culinary operations. And their latest ship,The Reflection, is awash is "specialty dining" outlets. That's cruise-speak for smaller, more upscale restaurants where passengers dine for fee (usually $5-$40 per person) as an alternative to the usual buffet and mass dining rooms also available on the ship. We hopped on board to sample the goods at the<a href="http://sobefest.com/celebritycruises"> "Taste of Modern Luxury Event" </a>as part of the South Beach Wine and Food Festival. The event was a round-robin of venues whereby event goers visited six spots on the ship and got to sample a dish, a cocktail and chat with the chef.<br />
In a sign that cocktail culture is gaining traction in mass-appeal circles, the culinary roster also featured Junior Merino who goes by the name "The Liquid Chef." He developed the cocktail program for the ship's Molecular Bar and gave a crash-course on how he uses liquid nitrogen, fresh squeezed juices, and specially created syrups to put together drinks for guests who prefer not to pound 32-ounce daiquiris (not that there's anything wrong with that).
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<tr><td class="tr-caption" style="text-align: center;">Junior Merino aka "The Liquid Chef"</td></tr>
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At Blu, the Mediterranean-influenced spot espousing lighter "spa cusiine," we sampled lump crab martinis and blackened ahi tuna on Forbidden Rice.
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<tr><td class="tr-caption" style="text-align: center;">Blue and white tables set the tone at Blu.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Lump crab martini, anyone?</td></tr>
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The entrance at Tuscan Grille has the cave-like feel of a wine cellar, and the focus is Italian. There are authentic meat slicers and a bevy of cured meats available. The carpaccio di manzo with sun-dried tapenade and arancini risotto balls with basil ailoi greeted us here.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-BN0pN8fmF1E/UTeu5GsDOBI/AAAAAAAAEpU/6jiLyYjowMU/s1600/IMG_4777.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-BN0pN8fmF1E/UTeu5GsDOBI/AAAAAAAAEpU/6jiLyYjowMU/s400/IMG_4777.JPG" width="330" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arancini at Tuscan Grille.</td></tr>
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Qsine is more of a whimsical spot with funky place settings, iPad menus and playful food presentations. There we sampled grilled zahtar lamp chops and almond-crusted French toast.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-D-Az7OUXoCU/UTeu51uJ8pI/AAAAAAAAEpg/9qyJUyaLKw8/s1600/IMG_4782-001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-D-Az7OUXoCU/UTeu51uJ8pI/AAAAAAAAEpg/9qyJUyaLKw8/s400/IMG_4782-001.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Funky place settings and furniture at Qsine.</td></tr>
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We were pretty full but saved room for a bit of ducle de leche crepes at Bistro on 5, a dainty creperie offering half a dozen sweet and savory stuffed pancakes. As the event wound down and everyone gathered in the main dining room, I felt a little bit of envy towards the passengers we saw filing in for their seven-day excursion. Based on what we tasted that day, it was clear they'd be going on a culinary journey as well.sarahttp://www.blogger.com/profile/05085494388583625791noreply@blogger.com0tag:blogger.com,1999:blog-16730036.post-55904296531022648262013-03-04T08:00:00.000-05:002013-03-06T15:58:21.145-05:00Gnocchi-Making With Fabio Viviani<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Hb-5zeifSqE/UTO4zNnf4UI/AAAAAAAAEoI/munWm6QuhxE/s1600/P1000333.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="370" src="http://4.bp.blogspot.com/-Hb-5zeifSqE/UTO4zNnf4UI/AAAAAAAAEoI/munWm6QuhxE/s400/P1000333.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fabio Viviani gives good gnocchi.</td></tr>
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Probably the only thing that could get me out and at Casa Tua at 9am the morning after the <a href="http://allpurposedark.blogspot.com/2013/03/burger-bash-2013.html">Burger Bash</a> was the boisterous Italian chef Fabio Viviani. Along with a dozen other groggy food writers I settled in at the rustic communal table framing the open kitchen at Casa Tua to catch the former Top Chef star (and now Bertolli endorser) share some culinary wisdom and make gnochhi.<br />
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<tr><td class="tr-caption" style="text-align: center;">The finished product: pillowy dumplings.</td></tr>
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First, there was lots of <i>Italiano</i> chit-chat: "I don't want to be an Iron Chef, I want to be your Italian grandmother," which sums up his approach to celebrity chef stardom and his choice to push homestyle cooking via Bertolli and his restaurants rather than shoot for more TV fame.<br />
Then, some cooking tips. The first rule of gnocchi-making: "Buy the cheapest, nastiest potatoes you can find."
Second, let's the dough sit overnight. "You need to be patient. Making gnocchi is like foreplay."<br />
And he's still planning on opening a Miami spot, though he wouldn't divulge where or when. "It will be like my Chicago place Sienna Tavern but we're going to Miami Vice it," he explained.
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<tr><td class="tr-caption" style="text-align: center;">And an added bonus: olive-oil poached sea bass with pesto and mango.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Casa Tua -- keeping it classy.</td></tr>
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sarahttp://www.blogger.com/profile/05085494388583625791noreply@blogger.com0tag:blogger.com,1999:blog-16730036.post-18550361382873308982013-03-03T15:53:00.001-05:002013-03-06T15:45:54.784-05:00Burger Bash 2013I don't have many photos from the Burger Bash, the annual burger-off put on by the <a href="http://sobefest.com/">South Beach Wine and Food Festival</a>. That's because I was too busy double-fisting glasses of rosé and sliders and trying not to get grease all over my phone as I live-tweeted the event (for late-breaking burger news). But I did manage to taste at least seven (or possibly 12) burgers before I lapsed into a beef-induced coma and could only be revived by caramel truffles at the Godiva tent.<br />
But onto the hard news:
It was all about the crunchy burgers as Bobby Flay broke Michael Symon's three-time winning streak by taking home the People's Choice award at the 2013 Sobe Burger Bash. Flay’s signature green chile cheeseburger topped with potato chips bested Symon’s entry from B Spot Burgers, dethroning the Cleveland chef.<br />
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<tr><td class="tr-caption" style="text-align: center;">Flay's "crunchify" team.</td></tr>
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Amid predictably-long lines for popular spots like Burger and Beer Joint (I skipped that), The Forge (with a great truffle burger) and Shake Shack were TV personalities Iron Chef Morimoto and Guy Fieri churning out beefy goodness for the Amstel Light-swilling crowds that swarmed the tents on the beach.<br />
New contenders in this year’s competition included Tampa-based Burger 21 headed by Chef Shane Schaibly with a Tex-Mex burger. Chef Paul Malvone, co-founder of Boston Burger Co., served up his "Hot Mess Burger," topped with bacon, jalapenos, sweet potato fries and dripping American cheese between two Thousand Island dressed buns.<br />
But the buzz on the sand was for the double-patty on a toasted bun courtesy of Atlanta-based Holeman and Finch restaurant. Guy Fieri’s tent was doling out Jell-o shots (yes, I will admit I consumed one in the gluttonous frenzy) while Tim Love’s Fort Worth-based Love Shack topped their patties with crispy lamb bacon (loved it).<br />
Best side dish goes to Ft. Lauderdale Rok Brgr for their mini-lobster corn dogs. New York chef Michael Whitel previewed a delectable burger from his soon-to-open The Butterfly, a Wisconsin-inspired cocktail bar and restaurant he's opening in Tribeca.<br />
Local chef Hedy Goldsmith had an impressive pavilion piled high with her overstuffed “Nutter Butter” dessert sliders stuffed with peanut butter cream in a cookie sandwich.
sarahttp://www.blogger.com/profile/05085494388583625791noreply@blogger.com0tag:blogger.com,1999:blog-16730036.post-3709488133656899592013-02-07T02:05:00.001-05:002013-02-07T02:06:28.066-05:00Going Clubbing<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-KjkDMiwGBCk/URNP_IhyeLI/AAAAAAAAEnk/_cVMC2jlVcE/s1600/saffron-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-KjkDMiwGBCk/URNP_IhyeLI/AAAAAAAAEnk/_cVMC2jlVcE/s400/saffron-3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Saffron Supper Club Dinner #1, Miami Beach Botanical Garden</td></tr>
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I've decided to go behind the line.<br />
To go from someone who usually only consumes and observes to one who provides and executes.<br />
To go<i> in the kitchen</i>.<br />
And so far it's been exhausting. And exhilarating. Fun. And tough. Confusing. And clarifying.<br />
Suffice to say: I'm learning a lot.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Fgq-3obrEzM/URNQC4HEWII/AAAAAAAAEns/T9-ZK_0l9DA/s1600/saffron-6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://3.bp.blogspot.com/-Fgq-3obrEzM/URNQC4HEWII/AAAAAAAAEns/T9-ZK_0l9DA/s400/saffron-6.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pots of Tahdig, the crispy inverted rice.</td></tr>
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It all starts with <a href="https://www.facebook.com/SaffronSupperClub">Saffron Supper Club</a>. It's hard to categorize this endeavor because it's still developing. It's a roving pop-up dinner club exploring the food and culture of the Middle East. Which means we're flexible. We may show up at an idyllic garden and throw a banquet. Which is what we did for our first dinner. Or we'll materialize at a neo-Jewish diner and transform the space into a bohemian hideaway of dill-flecked rice. Which is what we're doing for our second dinner. We may focus on Persian, which we've been doing since our inception. Or we'll explore the food of Morocco. Tunisia. Lebanon. Maybe you'll catch us on a rooftop in the middle of the city. Or on the beach with Bedouin tables and cushions.<br />
Won't you come on the adventure with us?<br />
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<tr><td class="tr-caption" style="text-align: center;">Khoresht Bademjan - Eggplant and beef stew (dried limes, yellow split peas).</td></tr>
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<i>All photos courtesy of <a href="http://justinnamon.com/">Justin Namon</a></i>
sarahttp://www.blogger.com/profile/05085494388583625791noreply@blogger.com1tag:blogger.com,1999:blog-16730036.post-40208443219961847252013-02-07T01:19:00.000-05:002013-02-07T01:31:01.592-05:00Why I'm Cuckoo for Kuku SabziIn Najmieh Batmanglij's book <i>A Taste of Persia</i>, she explains that kuku is<br />
<blockquote class="tr_bq">
a baked omelet somewhat similar to an Italian frittata or an Arab eggah; it is thick and rather fluffy, and stuffed with herbs, vegetables, or meat. It may be eaten hot or cold — it keeps well in the refrigerator for two or three days — as an appetizer, side dish, or light main dish with yogurt or salad and bread. Kukus are traditionally made on the stovetop, but my oven version is much simpler. A fresh herb kuku such as this one is a traditional New Year's dish in Iran. The green herbs symbolize rebirth, and the eggs, fertility and happiness for the year to come. </blockquote>
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An apt summation. I love kuku because it's less eggy than a frittata, not as rich as a souffle and way more dense than a quiche could ever be. The recipe is deceptively simple, though in prepping for this dish my mother consulted with a few Persian friends who added extra steps like chopping and pre-sauteing the greens, whisking the eggs in separate bowls, etc.<br />
But really it's the kind of unfussy dish that doesn't require all that much prep -- chop fluffy piles of greens like parsley, cilantro, spinach, scallions or chives. Whisk in about six or seven eggs. Dashes of tumeric, salt and pepper. Brown in a skillet. The end result: deliciously herby, not-too-crusty wedges that will make all other egg-based wedges feel meek in comparison. There's a bit of texture there -- lots of leafy presence and just the hint of creaminess from the eggs. For our <a href="https://www.facebook.com/SaffronSupperClub">Saffron Supper Club</a> Dinner #2 we're kicking off the meal with this and pairing it with a salmon pastrami and yogurt sauce.sarahttp://www.blogger.com/profile/05085494388583625791noreply@blogger.com0