LOCAL BITES

MILESTONES

Places come and go in trendsetting Miami, but on the heels of turning 10 years old, award-winning Italian fine dining eatery Toscana Divino proves a delicately balanced recipe of authenticity, style, sustainability, and programming perseveres, even in the ficklest of neighborhoods. Here are five reasons we can’t get enough of the Tuscan mainstay, helmed by executive chef Andrea Marchesin. (toscanadivino.com)

BY PAUL RUBIO

1AUTHENTICITY & INNOVATION When co-owners Tommaso

Morelato and Andrea Marchesin opened Toscana Divino in 2012, they sought to import a taste of

Tuscany to Miami with a creative spin. Today, the ingredients-driven menu, rife with succulent antipasti, scratch-made pastas, and protein-rich mains, combines Italian influences and local products.

Highlights include tuna prosciutto and burrata, tortelli buffalo ricotta and spinach, swordfish poached in

EVOO and topped with roe beurre blanc, and La Fiorentina (a panseared, four-week-aged, domestic prime cut of short loin).

Toscana Divino’s ethos—and ingredients—are rooted in sustainability. The restaurant’s vineripe tomatoes, for example, are grown and handpicked in South Florida’s Redlands, while chickens are sourced from two animal welfare–oriented local farms, Green Circle Chicken and Local Miami Nourished Pastures. Such quality and freshness are evident in the simple yet robust flavors of Marchesin’s cuisine.

Beginning in January and extending every other month throughout the year, chef Marchesin will lead a Ciccia and Vino Master Class, revealing the secrets and techniques in cutting, dry-aging, and preparing the restaurant’s most iconic dish, La Fiorentina. The intimate evening will play out as an interactive, four-course dinner experience, with plenty of fine wine to go around.

Once a month, Marchesin takes a lucky few on a culinary journey through an exquisite multicourse, wine-paired meal. Previous themes have included “Aging in Style,” homing in on expertly aged ingredients, and “Fermento,” highlighting fermented products. For December’s series during Art Basel, Marchesin will reveal a seven-course menu, where each dish replicates a famous work of art. The dinners are limited to 16 people and must be pre-booked (preferably far in advance).

4SUNDAY 5

We love to spend big at Toscana Divino, but who says no to a fabulous, threecourse Sunday jazz brunch alfresco, starting at $55 per person, inclusive of bottomless mimosas? The first course arrives as a tower of seasonal fruits and fresh breads with house-crafted jams, followed by a personal selection from nine hot mains (we recommend the truffle carbonara with fresh maccheroni pasta and homemade pancetta) and finished with a choice of desserts (go for the ricotta cheesecake with warm salted caramel).

MONICA ALVAREZ

With locations in downtown and Coconut Grove, Meraki Greek Bistro offers an immersive Greek Isles experience through cuisine, wine, and Aegeaninspired design. To help navigate a menu that teems with authenticity and delectability, managing partner Alex Karavias and executive chef Giannis Kotsos share three of their favorite dishes and the best Greek wines to go with each. (merakibistro.com) –P.R.

STILLWATER & CO

Karavias: “Our Saganaki cheese is made with Kefalotyri made from sheep’s milk, fried in light olive oil, and flambéed tableside. I pair it with Santorini Assyrtiko by Santo Wineries. Its defining notes are dry, citrusy, floral aromas, [and] crispy acidity with a salty sea breeze kick.”

Chef Kostos: “Elevating the flavors of the jumbo prawns with our traditional spices and herbs, then wrapping them into my favorite traditional pasta and tomato sauce, is a piece of myself on the plate.” Karavias: “Terra Ambera by Garalis has a unique place in our Greek wine list, as an organic orange wine. It opens the palate with refreshing, citrus, mineral flavors.”

Karavias: “Chef’s method of slow cooking and marinating with his mix of Greek spices and herbs brings the flavor to the forefront. I like to pair this item with Sun Malagouzia by Kontozisis. Its floral and citrus flavors bring out the freshness of the octopus and accentuate the chef’s herbs marinade.”

STILLWATER & CO

Coral Gables newcomer Lion and the Rambler is all about pushing the envelope on its ever-changing menus, keeping seasonality and extraordinary fl avors in mind. This December, look forward to the venue’s eclectic spin on eggnog, Lion’s Elixir, the recipe for which chef Michael Bolen shares below. (lionandtherambler.com) –P.R.

Blender 6 coupe glasses

6 large eggs 1 cup superfi ne sugar 8 oz. Koshu Sake 8 oz. Amontillado Sherry 12 oz. amazake 12 oz. heavy cream Fresh nutmeg for garnish

Crack all six eggs and place them into the blender. Beat on low speed until smooth. Add in sugar gradually, and keep blending on low until fully incorporated. Next, pour in the sake, sherry, amazake, and heavy cream, blending on medium until fully mixed. Place in the refrigerator for at least 4 hours. Serve in coupe glasses and shave nutmeg on top.

Asian Delights, Exotic Japanese & Tasty Thai Open Daily for Lunch and Dinner beginning at 12pm 2775 NE 187th Street #1 - Aventura, Florida - 305.932.8080 11768 N Kendall Drive - Kendall, Florida - 305.275.9003

Mark your calendars: For six days only (December 19-24) small-batch, artisan donut shop The Salty will be offering a trio of holiday creations that taste every bit as good as they look. Consider mixing and matching the seasonal superstars with other drool-worthy favorites like Guava and Cheese, White Chocolate Tres Leches, and Brown Butter and Salt. Remember, calories don’t count in December. (saltydonut.com) –P.R.

Ho ho ho meets mmm-mmm-good with this sweet Christmas indulgence, the base of which is a doughy, fl uff y brioche ring, fi lled with vanilla glaze and sugar cookie batter, and topped with sugar cookie chunks and vanilla crumble.

Celebrate the Festival of Lights with

ALLISON DAVID

Salty’s traditional take on this popular Hanukkah treat: a mini strawberry jam-fi lled donut tossed in powdered sugar.

Holiday fl avors collide over this nutmeg-spiced cinnamon roll, stuff ed with eggnog custard and topped with cream cheese glaze.

ALLISON DAVID DANIELLE MARGHERITE 2