LOCAL BITES

from Aventura Magazine March 2021

BEAUTY BEAT

WORLD ORDER

TOP Global Talent

Above: L’Atelier de Joël Robuchon at the Miami Design District; Right: La canette (spiced duck). THE FRENCH LEGEND CONTINUES

Despite the passing of Joël Robuchon in August 2018, the legacy of the world’s most Michelin-starred chef still shines in Miami thanks to an outpost of his iconic restaurant, L’Atelier de Joël Robuchon. Set in a striking Pierre-Yves Rochon–designed space within the Miami Design District, Robuchon’s protégés perfect the art and taste of modern French cuisine in a dynamic, open kitchen, framed by a 34-seat dining counter. Culinary director Alain Verzeroli and his seasoned team ensure that the talented chef’s most iconic dishes endure: Le homard du Maine (Monte Carlo–style warm lobster salad with avocado, buffalo mozzarella, and baby gem lettuce), la canette (spiced duck with poached pear), and the decadent, silky mashed potatoes remain a testament to Robuchon’s prolific accolades. Likewise, the kitchen fashions its own Robuchon-inspired dishes over an expansive menu that includes the heavenly les spaghettis (housemade pasta in a delicate parmesan emulsion, crowned with layers of black truffle) and the mouthwatering la betterave (a creamy beet, apple, and avocado tartare, topped with green mustard sorbet). For the full Robuchon experience, opt for the eight-course Evolution (dégustation) menu or the five-plate seasonal tasting menu. (latelier-miami.com) —P.R.

RICARDO MEJIA

Dover sole meunière

ALL-AMERICAN EXCELLENCE

Chef Thomas Keller, the first and only American-born chef to hold multiple three-Michelin- DEBORAH JONES starred restaurants, revives a chapter in South Florida history while penning a new one at The Surf Club Restaurant. Keller authors a spirited dining experience with live music welcoming guests at the bar, serving continental cuisine of yesteryear à la carte (think: lobster thermidor and roasted chicken in thyme jus), including splendid tableside preparations of classic caesar salad and Dover sole meunière for two. Add meticulously choreographed service in an Art Deco–imbued setting at the landmark 1930s Surf Club and discover a glorious piece of the past very much alive in the present. (surfclubrestaurant.com)

A-LIST IMPORT

Authentic Sicilian comfort food has arrived in the Wynwood Arts District with the opening of Pastificio Propaganda, a feel-good neighborhood gem under the direction of Michelin-starred executive chef Luigi Nastri (of Rome’s Stazione di Posta fame). The name nods to both the restaurant’s cuisine (fresh pasta, anyone?) and flagship artwork—artist Shepard Fairey’s famous Propaganda Eye Mural graces the eatery’s exterior. Look forward to savoring timeless Sicilian recipes executed to perfection. Signature items like the arancini, rigatoni carbonara, linguine palermitana (dressed in a swordfish ragout), and organic, flour-based pizzas like the quattro formaggi excite the palate while a vibrant, convivial atmosphere enchants the soul. (pastificio propaganda.com) —P.R.

Linguine palermitana

inventive italian cuisine

Tagliolini Cacio e Pepe

INDOOR & OUTDOOR DINING

4702 NE 2ND AVE, MIAMI | 786-953-7577 | PALATMIAMI.COM

DIY BOARD RULES

Chaya Kenigsberg, founder of local business Chaya’s Craze Boards, offers expert tips on crafting your own kosher cheese or meat board at home (chayascrazeboards.com) —P.R.

Getting started

Gather your props—things like ramekins, miniature glass jars, petite pots, and, of course, a wooden board. Then, head to your favorite specialty shop or your local grocery store to gather the ingredients.

Gathering core products

Pick around three to four kinds of cheese—a mix of hard and soft, not limited to cheddar, brie, Manchego, goat, provolone, and pepper jack (for some kick). For meats, look at sourcing three to four deli-sliced cured meats or smoked meats like hard salami, pastrami, turkey, and corned beef. Remember: to keep kosher you’ll make either a cheese board or meat board.

Selecting additional items

Pick out three or four eye-catching, exotic fruits or vegetables for color, choosing ones with thick skin and minimal moisture. Think: pomegranates, dragon fruit, rambutans, and miniature peppers. Select dried fruits that complement the fresh fruit—figs and apricots are always popular—and unsalted and spiced nuts. Grab some pickled vegetables and dips and jams to fill your ramekins. Opt for cornichon pickles, olives, hummus, olive tapenade for savory, and assorted jams and honey for sweet. Finally, purchase two or more different types of crackers.

Arranging it artfully

Begin by placing filled ramekins, containers, jars, or pots on the wooden platter. Then, add the meats or cheeses. To land a more abstract look, fold some meats and roll others. Cut the cheeses in various shapes, including cubes, triangles, and rectangles. Next, arrange the fresh fruits, starting with the ones that take up the most space. After, place the crackers, maintaining a distance from any ingredients with possible moisture. Fill the gaps of the board with nuts and dried fruits, and add a finishing touch of edible flowers.

Jules Aron

THE MINDFUL MIXOLOGIST

FRANCESCA COVIELLO Spring has arrived in Miami. Time to say goodbye to the cozy elegance of winter libations and let the spirit of vernal cocktails bloom. One magnificent springtime celebration is the Sakura Hanami, the Japanese practice of viewing the blossoming cherry trees. To welcome the season and honor the tradition, this month’s cocktail comes directly from the pages of my newly published book, Low-Proof Happy Hour, your guide to low-alcohol cocktails for times when you’d prefer to keep things light while still enjoying a proper drink.

Enter: The Sakura Mule. Featuring a sweet, fragrant syrup of sakura blossoms, this elegant libation adds a soft, intoxicating zing to a mule. It is made low proof by substituting the vodka with shochu, a Japanese spirit distilled on a base of sweet potato, barley, rice, buckwheat, and/or sugar cane, and clocking in at half the alcohol of most high-proof spirits. You can mix the syrup directly into the drink or freeze it into ice cubes and let it melt for a subtle burst of flavor. —Jules Aron Sakura Mule Ingredients (serves 1) 1/2 oz. Sakura Syrup 1 oz. lime juice 2 oz. shochu 4 oz. ginger beer

TAYLOR AMOS FOR LOW-PROOF HAPPY HOUR

Combine the ingredients and serve over ice in a copper mug.

Sakura Syrup Ingredients (makes 2 cups) 1/4 cup cherry blossom tea 1 cup boiling water 1 cup coconut sugar Steep the tea in the boiling water for 15 minutes to make a strong infusion. Combine the infusion and sugar in a pan and heat until boiled, stirring to allow the sugar to dissolve evenly. Strain into a sealable glass container. The syrup can be refrigerated for up to 2 weeks. This delicate and delicious sweetener tastes as good on pancakes as it does in drinks.