Brunch @ One Bal Harbour

Ever since Mark Militello left the kitchen at One Bal Harbour no one talks about the restaurant any more. And while I haven't been back there for dinner since the change I have stopped by for brunch. And there's lots to love at the midday feast. The spread is sized just right. There’s a modest buffest set atop a marble high top table in the oceanfront dining room. You'll find large white bowls filled with chilled jumbo shrimp, square plates of petite tomato caprese with basil and baby arugula, gazpacho soup shooters, beef tartar and silky salmon that’s been marinating in a bath of olive oil, key lime juice and kumquats.

The chef is young Frenchman Thomas Rossi. Nobody's heard of him down here but if more folks sampled that salmon he might start making a name for himself. There’s a choice of three entrees – depending on the day it could be grilled swordfish or roasted chicken with creamy polenta. Then there’s the dessert table, with mini Key lime pies, panna cotta and chocolate mousse.

Ask for a table on the terrace, overlooking the Haulover inlet, and watch the fishing boats putter by. Or sit indoors, where there’s anything from live jazz to bossa nova, samba, Latin and Brazilian music.
Sundays, 12-3pm, $35 or $45 for unlimited champagne and Bloody Marys, 10295 Collins Ave, 305-455-5460.

Vinyl & Kai, South Beach

At first it seemed too good to be true.
A locals-friendly sports bar with four massive projection screens and reasonably-priced drinks in the middle of club land?
And yet here it is: Vinyl and Kai, a comfy New Zealand-influenced bar, with round-the-clock drink specials and belly-filling pub grub. When it opened in February the black and red bar quickly established itself as the place to watch the Olympics, the World Cup, whatever raucous sporting event happened to playing on any given day. The place feels like a sports bar crossed with a revamped record store: there is an elevated loft for a live music, and the walls are covered with new and old vinyl album covers (there’s even a Bee Gees gem in the mix). Owner Chris Barron, a native Kiwi, infuses the space with an easy-going atmosphere that makes it easy to linger over lamb ribs and sweet potato fries.
I'm a fan of the jalapeno margaritas (just spicy enough) and the mezze platter (not really New Zealand-y, but I can forgive that). Prices are reasonable: $6-$10 for apps and most sandwiches are under $14. Happy hour is M-F with half off drinks and appetizers.
1131 Washington Ave, South Beach.
305-531-2640

Inspired by the Beat @ CIFO

Creative Children Therapy (CCT) is a local non-profit organization selected earlier this year for Ad2 Miami's 2010 Public Service Campaign. On September 30, CCT will host their 4th annual exhibition “Inspired by the Beat,” at the Cisneros Fontanals Art Foundation (CIFO) in Miami. All event proceeds will go to funding the organization’s art programs, which focus on helping special needs children in the Miami community.

This year’s event will feature local Cuban artist David ‘LEBO’ Le Batard alongside 23 artists from CCT’s Artistic Realization Technologies program, also known as CCT/A.R.T. 4 Collaborative Works between the Artists of CCT & LEBO will be auctioned off @ event, the Debut of 'LEBO LIVE' - A Multimedia Experience including Live Painting, Video Mixing & Music will take place and LEBO's new coffee table book "Inspired by the Beat" will be available for viewing/purchase.
September 30th from 6:30PM-10:30PM
$20 pre-sale here.

Bleau Goes Pink @ The Fontainebleau

Sample Stephen Starr's Pop-Up Tonight

The swanky Bal Harbour Shops transform into a block party tonight in honor of the global shopping event known as Fashion’s Night Out. Swing by Agent Provocateur where live models will be showing off the latest in corsetry while Thomas Pink will be passing out complimentary pink champagne and woven silk cufflinks with every $200 purchase. There’ll be a Bocce court outside Tiffany’s, and you'll have a chance to sample Stephen Starr's new restaurant slated to open at the Shops in December.

The pop-up will be serving the following bites gratis:
Baby green peaches, whipped tofu, olive oil, sea salt
Spicy Tuna maki, Crisp rice Cracker, serrano chile
Chicken and ginger tsukune
Nitro Cookies - Green tea cookies, deep freeze

September 10, 7-10p, Bal Harbour Shops, 9700 Collins Ave, 305-866-1816

Cape Cod Room Closed?

Sad to report the closing of Ken Lyon's Cape Cod Room. Now fresh seafood at J Eismann's new Fin in Design District!!9:54 AM Sep 3rd via Twitter for iPhone

vpevpe

VictoriaPesceElliott

Avec 'appy 'our

The best thing about happy hour in France? The cheap booze, of course - a carafe of syrah for 10 Euros - and the free snacks. In addition to small cups of marinated olives we were treated to baskets of home made waffle chips constantly replenished by the ingenue waitress at Cafe Blanc, a sidewalk spot down the street from the Louvre.

Good Morning, Paris: Breakfast @ Le Meurice

We had a few elegant meals (and a few glorified happy hours) in Paris, the first of which was the breakfast at Le Meurice. First, there was the platter of bread and pastries - flaky chocolate croissants, sweet brioche, fruit-flecked financiers, mini-baguettes with pointy tips. All this flanked by jams from Fauchon (red currant, apricot, acacia honey) and soft butter. Next, impossibly fluffy omelets stuffed with chantarelle mushrooms. Strong coffee. Gracious service. Japanese businessmen feasting at tables nearby. A dining room dating nearly two centuries. A crisp International Herald Tribune. Fresh-squeezed grapefruit juice. Silver coffee pots. Toast with the crusts trimmed.

It was so proper, so delicate, so French. And it was a great introduction to a city whose formality and attention to culinary detail I was just slowly beginning to understand.

European Vacation

It's been a while since I've posted here my friends. Apologies. Needed a break from writing, the internet and computers. Also needed a break from Miami. It happens. As opposed to our usual international destinations (Asia and Israel) we decided to go Western world on this holiday and headed to Switzerland, France and Germany. Lots of lush countryside, beer drinking and croissant eating ensued. I'll be sharing some highlights soon.

An Orgy of Curries and Suvir Saran

Lately I've been spending lots of time at The Setai. As far as hangouts go, it's pretty nice. One week I stopped in to drink lots of champagne and listen to jazz in their temple-like courtyard. Last Wednesday I was there to feast on delicacies from the Far East.

The occasion: a new mid-week dinner party with a 4-course Indian menu. The guest host for the night: Suvir Saran, famous cookbook author, chef and owner of New York's Devi, a well-respected Indian spot.

Saran isn't a huge fan of Florida but he's a huge fan of Setai chef Jonathan Wright (and Lee Schrager who has invited him to participate in past Sobe Wine and Food Fests). And he was a gracious host, making the rounds from table to table, taking time to chat with diners (a potpourri of old friends and chef groupies). Little did I realize that before the night would be over I'd fall into both camps.
He's a charming guy, sporting chef's whites and plaid Paul Smith pants. "The cuffs are too narrow - like Indian pants." I found him inspiring, too. He's doing what he loves - writing and lecturing about the food of his childhood. The food he finds endlessly fascinating. The intersection of history, culture and appetites that forms the backbone of culinary traditions.
He sipped watermelon juice spiked with ginger. We talked about my Persian background. "India and Persia were once the center of the world. Everything beautiful in life comes from Persia - not just food and carpets. Everything." It made me want to visit Iran.
In this lifetime, inshalla.

As we spoke the table became crowded with little brass pots of stews - grouper swimming in broth of garam masala, curry leaves and tumeric. Pork cooked with garlic, mustard seeds and dried chilis. Fresh-baked Naan bread made four feet away in the Setai's open kitchen. We chatted in between bites of Tandori lamb dipped in pear chutney, mussels steamed in a fragrant mix of tamarind, tomatoes and black peppercorn. Sea bass marinated in coconut, cumin and lime.

We talked about his farm in upstate New York where he's got chickens, goats, sheep. His hens are lazy "They'll lay an egg every five or six days. Most lay eggs every day." And he sells the eggs to local chefs in the area, in keeping with his farm-to-table philosophy.
He reflected on the origin of curry dishes. "What we Indians refer to as curry is very different from what Americans think of as curry. It's definitely not that vile powder that comes in a jar." And do not get him started on the murky brown gravy that is the abomination known as Japanese curry. 

"To Indians curry is a sauce. It can be the tomato sauce you put on noodles. It's not necessarily this spicy, gloppy stuff they serve in most Indian restaurants." The stews on this table were elegant, balanced, fiery. Not cut with clarified butter like most Indian dishes I've tried. I cooled the fire in between bites with scoops of a minty yogurt raita. Saran commented that most Indian households include yogurt with every meal, "and you have a small dish of it by each plate that you dip into throughout the meal so you balance all the PH levels in your stomach. That's why Indians have no need for Pepto Bismol."
By the end of the night I had tasted twelve dishes and each one was a magical carpet ride through the souks of Arabia, the crowded alleyways of Mumbai and the vast waters of Indus River. At the end we tempered everything with pastry chef Noah French's banana ice cream and fritters, fennel and anise seed pancakes and Saran's famous rice pudding cooked with almonds, cardamom and saffron.

At the end of the night he signed my menu: "May Persia come alive for you with each meal you eat." It wasn't The Setai but a very creative place I visited that night.
The restaurant will be showcasing the Indian menu every Wednesday night. You won't find Suvir Saran there but you will encounter his recipes.

Call (305) 520-6400 for more info.

Marina Blue for the Miami Heat

The LeBronification of downtown commences with plans for a massive restaurant and micro-brewery across the street from the AA arena.

A Sign of the Apocalypse?

You know things are dire when steakhouses in Vegas start modeling themselves on steakhouses in Miami.

Free Sushi on the Horizon

Zen Sushi Lounge opened near Mary Brickell Village over a week ago. Their grand opening party is this Thursday. More info here.

Good Looking Plates: La Marea

Here's the best looking dish I've eaten recently. Grilled jicama and seafood salad at La Marea. Lightly fried calamari nests on a bed of arugula, chunks of jicama, orange segments and slivers of watermelon radish (not much for flavor but adds gorgeous color). All of it gets doused with a lemon and olive oil dressing. It was almost too pretty to eat. Almost.

Preview of Dishes at Miami Spice Kickoff

Two very similar events are going on this week. If you play your cards right you can eat and drink from over 50 fine restaurants without actually setting foot in one. Tonight there's Taste of the Nation and Saturday there's the first ever Miami Spice Kickoff. Tickets are a great deal - $35 in advance, $50 at the door. Curious what 35 ducats gets you? Take a look at some of the small plates the Miami Spicers will be offering.

Tuna Tartar - A Fish Called Avalon
Roasted Veal Leg w/ Rosemary Potatoes - Ago
Tomato Water Shot, Corvina, Balsamic Cloud Floater - Area 31
Beef Short Rib on Wonton Chip - Asia de Cuba
Hamachi, Avocado, Hearts of Palm w/ Yuzu vinaigrette - BLT Steak
Florida Sweet Corn Soup, Peeky toe Crab, & Piquillo Pepper Relish - Bourbon Steak
Golden Gazpacho w/ Key West Shrimp & Coriander - Gibraltar
Caviar, Smoked Duck & Salmon Mousse - Kaspia

More info on purchasing tickets here.

North Miami Ave Fest and Fin Menu

The western edge of the Design District is celebrating their North Miami Ave-ness with a block party tonight. Sort of like gallery night, but only one one street and a few blocks long. Fin's offering a special menu tonight as well, see below.


TONIGHT’S DINNER AT FIN
Saturday July 24, 2010

Complimentary Welcome Snack
Maine Lobster and Tomato Broth And Popcorn Shrimp With Ginger Tartar Sauce

First Course
Ceviche/Local Yellow Tail - Watermelon, Chilies, Rice Vinegar, Citrus 9
Six Iced Totten Bay On The Half Shell/Puget Sound, Washington State
Mignonette, Tabasco, Lemons 18
Crab Cake Maryland Style – Mayonnaise, Mustard, “Joe’s” Style Mustard Sauce 12
Spicy Shrimp Curry - Jasmine Rice, Celery, Bananas, Fermented Chili, Coconut Water 14
New England Corn “Chowder”/Florida Corn 8
Goat Cheese Salad – Mixed Greens, Dried Cherries, Red Wine Vinegar, XVO 9

Entree
Steamed Halibut / Juneau Alaska
California Chardonnay, Crushed Tomatoes, Coriander, Sea Vegetable 27
Rockfish / Gulf Of Alaska – Day Boat
Thin Fillet Lightly Browned in Organic Olive Oil
Preserved Lemon Risotto /Lemon Grass Nage 25
Wild Striped Bass / Virginia Coast
Basil Lemon Veloute, Lemon-Dill Basmati Rice Pilaf 25
Long Line Ling Cod / Oregon Coast
Pan Butter Roasted, Potato Puree, Edamame / Green Apple -Caper Beurre Blanc 25
Texas Style Pit-Roasted Beef Brisket, Whipped Potatoes, Chimichurri 20

Side
Caesar Salad 8
Green Salad, Corn Bread Croutons – House Herb Vinaigrette 7
Organic Idaho Potato Gratin 8
Wood Roasted Parsnips and Beets – Parsley Infused Oil 7
Curried French Lentils 6

Dessert
Lemon Tartlette 8
Warm Apple Crumble 7
Crème Brulee 6
He Original Warm Chocolate 9 Please Order In Advance Bomb ( 15 Minutes )
At FIN Rest Assured You Are Being Served The Finest
Safe Water Seafood From My Most Responsible Vendors
Jonathan Eismann - Chef Owner And Brian Bell and Ervin Bryant Restaurant Chefs

Networking Happy Hour @ Mondrian

In the Kitchen with Michael Psilakis

If you've ever watched the Food Network show "Chopped" you know Chef Michael Psilakis is one serious dude. He doesn't smile much, he's a bit tough on the contestants (they usually deserve it) and he looks like he doesn't want to be there.

Which is cool. I get it. He's a chef. He should be in the kitchen, around food, shiny pots and sharp knives. But given his intensity I wasn't sure what to expect when I arrived half an hour late to a media tasting in the back of the house at Eos. Chef was expounding on the consistency of a particular ricotta cheese as I slinked into a bar stool. I expected him to call me out, junior high-style with a "Well look who decided to join us..." Thankfully, he did not. Instead, he proceeded to feed me plate after plate of delicious food over the course of an hour, which is its own punishment, in a way.

The occasion was the debut of his new "bistro e," a restuarant-within-a-restaurant at Eos. Basically, it's a new breakfast and lunch menu. Call it a new name, slap some different t-shirts on the waiters, and voila - new micro-staurant. We tried most of the menu, which you can look at here. Standouts include the lamb burger, the asparagus salad topped with truffle vinaigrette, the grilled branzino and the home made potato chips (above). The portions are big and some of the food is too messy to eat in front of your boss (like the short rib tostada topped with a poached egg, below) but it all tasted great and most of it is made using local or seasonal ingredients.

He was still tweaking menu items and probably changed a ton of things after our dinner that night but it seems like a solid lunch option downtown. The (hyper-branded) e³ | daily special is a good deal. For $15 you get three courses like corn jalapeno soup, a ridiculously rich grilled cheese BLT, a full-size dessert AND a pint of beer.

Yeah, clearly this won't last forever.
And it's offered on the weekends.

11am-4pm daily, 485 Brickell Ave, 305-503-0373.

Beach Ball Festival This Weekend

Support your favorite bar tender in a Dodge Ball tournie while sipping samples of rum. You could do worse on a Sunday afternoon.

Standard Sounds with Cleveland Jones

Swim Week kicks off tonight with a slew of fashion events (I'll be a the Fontainebleau consuming far too many calories; bikinis tend to make me hungry) but if you're in the mood for something chill, this weekly music party at the Standard seems nice. It debuts tonight with $7 cocktails.