ISSUE # 18 | 08.29.19 DISPLAY UNTIL 09.30.19
MIAMI SPICE 2019
DINING DELICIOUS
IN MIAMI & MIAMI BEACH
CUSTOMERS IN PRINT, DIGITAL ISSUE, ONLINE, SOCIAL MEDIA, VIDEO & EMAIL
6. PUBLISHER'S CORNER: DINING DELICIOUS MIAMI SPICE 2019
8. VILLA AZUR: AVANT-GARDE FRENCH-MEDITERRA-
NEAN FARE
10. THE BAZAAR BY JOSÉ ANDRÉS: A MIAMI MEETS
WORLD CULINARY JOURNEY
12. BOURBON STEAK & CORSAIR KITCHEN AND BAR 14. DRAGONFLY IZAKAYA AND FISH MARKET &
EMBER
16. FORTE DEI MARMI & HAKKASAN 18. IL MULINO NEW YORK & KAIDO MIAMI 20. KOMODO & LA MODERNA 22. LURE FISHBAR & RED, THE STEAKHOUSE 23. RWSB & SCARPETTA 24. STRIPSTEAK & SWAN AND BAR BEVY 26. TORO TORO & 27 RESTAURANT AND BAR WIREMAG.COM: DINING DELICIOUS: MIAMI SPICE VIDEOS
Check out the yummy videos of our Miami Spice dinners.
GOING OUT
Visit wiremag.com/goingout to plan your nightlife, dining & cultural events outings!
PHOTO PROVIDED BY FONTAINEBLEAU MIAMI BEACH
REACH NEW
TABLE OF CONTENTS:
Publisher/Editor in Chief Rafa Carvajal Associate Publisher/Editor Michael Bustamante Design & Production True Ink Designs L.L.C. | trueinkdesigns.com Columnists Joey Amato Alfredo Barrios Alyn Darnay Michael W. Sasser Jesse Walker Official Photography Studio Photo Studio Miami Staff Photographer J.R. Davis Local Advertising advertising@wiremag.com National Advertising Rep. Rivendell Media | 212.242.6863 Contact Information Tel: 305.520.WIRE Email: info@wiremag.com 1541 Brickell Avenue, #2004, Miami, FL 33129 Wire Magazine is published, produced, and owned by Wire Media Group L.L.C. All Rights Reserved. Distributed in print in Miami, The Beaches, and Fort Lauderdale, and digitally worldwide through wiremag.com The views, opinions or positions expressed by contributors to and interview subjects of Wire Magazine are theirs alone and do not necessarily reflect the views, opinions or positions of Wire Magazine, its staff or publisher. Cover photo by Lexi Christensen Provided by Lure Fishbar
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PUBLISHER'S CORNER DINING DELICIOUS: 18TH ANNUAL MIAMI SPICE RESTAURANT PROGRAM
Your Family Deserves The
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Welcome to Wire Magazine's annual Dining Delicious Miami Spice issue. I encourage you to keep your print copy as a dining out reference tool, and to visit wiremag.com to get your digital magazine copy. This issue will help you experience many of the best restaurants participating in the 2019 Miami Spice dining program. This year, I had my best culinary journey for Miami Spice since I embarked on my annual previewing of Miami Spice for our readers who love dining out. Enjoy learning about 20 of the best restaurants offering delicious dishes for their Miami Spice menus at affordable prices. I chose going to dinners, but you can also savor their lunch and brunch Miami Spice menus. Participating restaurants usually offer a three course meal that includes appetizer, entrée and dessert. Beverage, tax and gratuity are not included. I also want to remind you that restaurant participation, days offered and menus vary and are subject to change. I recommend previewing your favorite restaurant's Miami Spice menu by visiting wiremag.com/miamispice2019 to review their current Spice offerings before making your dining reservation.
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In addition to perusing this week's Dining Delicious Miami Spice issue and the delightful photos, I invite you to visit diningdelicious.com and view videos of many of the dishes we enjoyed at the 20 restaurants included in this dining edition.
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Miami Spice was developed by the Greater Miami Convention & Visitors Bureau (GMCVB) and designed to allow everyone to enjoy the best culinary experiences Miami and The Beaches have to offer at very reasonable prices. This year, the program returns stronger than ever until September 30, 2019, with more than 200 participating restaurants. "Over the course of 18 years, the Miami Spice program has evolved into a culinary movement celebrating the best in Greater Miami's food scene," said GMCVB President and CEO William D. Talbert, III, CDME. "We're thrilled this program not only gives diners the opportunity to sample signature dishes by world-class chefs but also offers exceptional seasonal savings to visitors and locals alike." Participating fine dining restaurants are offering three-course prix-fixe Miami Spice menus at reduced prices of $23 per person for lunch and brunch, and $39 per person for dinner. Many restaurants also offer libations from their cocktail menus and wine lists at special prices to complement your dining experience. The Miami Spice program celebrates our city's thriving culinary scene and showcases the amazingly diverse restaurants in some of the hottest neighborhoods in town, including Miami Beach, Brickell, Downtown, Doral, Coral Gables, Little Havana, South Miami, Wynwood, Little Haiti, Sunny Isles, and Bal Harbour.
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Bon appétit! Cheers, Rafa Carvajal Publisher & Editor in Chief rafa@wiremag.com
"I ALWAYS SAY THAT I DON'T BELIEVE I'M A CHEF. I TRY TO BE A STORYTELLER." - JOSÉ ANDRÉS
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By Rafa Carvajal
PHOTO PROVIDED BY VILLA AZUR
VILLA AZUR
Avant-Garde French-Mediterranean Fare 309 23rd St., Miami Beach
here are many excellent restaurants in Miami and Miami Beach oering delicious menu alternatives during Miami Spice. Villa Azur has delivered mouthwatering avant-garde French-Mediterranean fare with an international twist every time I have dined in this elegant fine-dining restaurant. It is also a great one-stop destination for excellent food, entertainment, music and art. Villa Azur truly delivers on the vision of owners Michael Martin, Jean-Philippe Bernard, and Paul Breuza of providing a "chic, festive atmosphere that incorporated the feeling of the lively vibe of La Côte d'Azur." Miami Spice is the perfect time of the year to dine at Villa Azur at unbeatable prices.
8 WIREMAG.COM #18 2019
PHOTOS PROVIDED BY VILLA AZUR
Our Miami Spice dinner in Villa Azur's beautiful patio started with two lovely cocktails, the Old Fashioned #6 with Bulleit Rye whiskey, Amaro, orange bitters and Demerara syrup; and the Lavender Clouds with Plymouth Gin, homemade lavender syrup, ginger liquor, lemon juice and egg white. For appetizers, we enjoyed the Baby Beet With ChĂŠvre Mousse, toasted macadamia, spinach, micro citrus greens, balsamic glaze and lemon dressing; and the Grilled Mediterranean Octopus with white bean puree, fregola sarda vierge, olives, baby tomato, lemon and garlic chips. Our delicious entrĂŠes were the Petite Prime Filet with rainbow fingerling, micro celery and port reduction; and the Seared Scallops with forest mushroom, foie gras mousse, fresh herb chip and sabayon. For desserts, the Molten Chocolate Cake with passion fruit and mango coulis; and the Grapefruit & Tequila Sorbet definitely satisfied our sweet tooth.
#18 2019 WIREMAG.COM 9
THE BAZAAR by Jose Andres A Miami Meets World Culinary Journey 1702 Collins Ave., Miami Beach By Rafa Carvajal
have the utmost respect for Spanish-American, James Beard Award-winning Chef José Andrés. I am an immigrant with a passion for food and business, so José's extraordinary talents as a chef and restaurateur, and his ardent support for the rights of immigrants in the United States truly inspire me. As Chief Operating Officer of Q Link Wireless and Hello Mobile, I travel to Washington, D.C. with our CEO and general counsel for meetings at the Federal Communications Commission, and we always love having dinner at Zaytinya by José Andrés, which offers an innovative mezze menu inspired by Turkish, Greek and Lebanese cuisines. So, it is no surprise that I also really enjoyed my 2019 Miami Spice dinner at The Bazaar by José Andrés.
PHOTOS PROVIDED BY THE BAZAAR BY JOSÉ ANDRÉS
The Bazaar, located at the SLS Hotel South Beach, deliciously and beautifully showcases the melting pot of cultures in Miami with its "Miami Meets the World" menu. According to José Andrés, "Imagine walking through a market, where you will find inspirations and ingredients from around the world – The Bazaar unites this magic under one roof. In South Beach, the Latin background of Miami and the art deco connection of Singapore meet the best of Spanish cuisine." The Bazaar also offers cheery craft cocktails at Bar Centro – a scenic spot to kick off or end your evening.
10 WIREMAG.COM #18 2019
PHOTOS PROVIDED BY THE BAZAAR BY JOSÉ ANDRÉS
Our culinary journey through The Bazaar started with "Snacks" Bao Con Lechón with Chinese bun and pork belly; and Kueh Pie Tee Singapore's Favorite Street Food with shrimp, peanuts and chili sauce. As "Verduras Tradicional" we savored the Patatas Bravas fried potatoes, with spicy tomato sauce and aioli; and the Pisto with tomato sofrito, eggplant, cippolini onion, zucchini, bell pepper and a fried egg. The Watermelon and Tomato Skewers with pistachios and caramelized tomatoes; and Yuca 'Churros' with peanut butter were delightful "Fruits and Vegetables" choices. For "Carnes y Mariscos" we enjoyed the Croquetas de Pollo chicken béchamel fritters; the Cuban Coffee Rubbed Ribeye with passion fruit; and also sampled an additional Fish en Papillote with alcaparrado sauce and crispy quinoa. For "Desserts," the Key Lime Pie José's way, and S'mores Chocolate Cake with toasted marshmallow, caramelized banana and milk ice-cream were very tasty. We also delighted on the Traditional Spanish Flan as an extra dessert. Our dinner was greatly enhanced by pairing it with The Bazaar's additional Spanish wine flight featuring six selected houses for Miami Spice.
#18 2019 WIREMAG.COM 11
PHOTOS PROVIDED BY CORSAIR KITCHEN & BAR
PHOTOS PROVIDED BY BOURBON STEAK
BOURBON STEAK
19999 W. Country Club Dr., Aventura ames Beard Award-winning Michael Mina's modern American steakhouse at JW Marriott Turnberry Miami Resort & Spa is always a delicious and exceptional choice for Miami Spice. Bourbon Steak is helmed by Executive Chef Gabriel Fenton, who has been creating an identity of his own with innovative specials that diners often refer to as "nirvana on a plate." It offers a timeless dining experience with organic, hormone-free cuts of Japanese A5 Wagyu beef or American Wagyu and Prime cuts, and the freshest seafood available. The interior is sleek and luxurious and its 850+ Wine Spectator Award-winning cellar is displayed beautifully. Our Dining Delicious experience included the following items. Cocktails: The Smoking Gun Mezcal with Ancho Reyes, lime cinnamon and orange syrup; Banana Hammock with peach infused Maker's Mark banana liquor, honey lemon and coconut. Appetizers: Sungold Tomato Gazpacho with maine lobster, avocado and brioche croutons; Smoked Beet Salad with watermelon, feta and walnut vinaigrette. Entrées: New York Strip "Rossini" with foie gras emulsion, yukon gold potato and bordelaise; Crispy Organic Chicken Breast with creamy polenta, mushrooms and truffle jus. Desserts: Rhubarb & Strawberry Verrine with white chocolate crème, oatmeal crisp, rhubarb and strawberry compote; Chocolate Peanut Butter Bar with chocolate chip brownie, peanut butter mousse, salted caramel and brown butter ice cream.
12 WIREMAG.COM #18 2019
CORSAIR KITCHEN & BAR 19999 W. Country Club Dr., Aventura
ORSAIR Kitchen & Bar, at the JW Marriott Turnberry Miami Resort & Spa, offers garden-fresh contemporary cuisine, and caters to diners looking for lighter comfort food with an open kitchen in a friendly, sophisticated setting that is great for breakfast, lunch and dinner. This modern American restaurant helmed by Chef Gordon Maybury will satisfy your foodie palate with Miami Spice lunch and dinner menus featuring delicious signature dishes that are "fresh, simply prepared and unlike anything else." We sampled the following delicious items. Cocktails: Tropical Shandy with Absolut Elyx vodka, apricot, lime and La Rubia Blonde Ale. Bourbon On The Green with 1792 bourbon, Cointreau, Amaretto, mint, orange and chocolate bitters. Appetizers: Summer Salad with mango, strawberry, blueberry, goat cheese, pecan, local lettuce and orange ginger dressing; 96 Hour Rib Taco with honey citrus BBQ, slaw and cilantro. Entrées: Chicken + Waffles with maple compressed watermelon, lemon anglaise and chili sea salt; Grilled Florida Fish with boniato puree, yucca & plantain hash and mango salsa. Desserts: Key Lime Tart with graham cracker crust, whipped cream, berries and raspberry sauce; Chocolate Crunch with hazelnut chocolate crunch, chocolate mousse, ganache, dulce de leche, chocolate crémeux, and chocolate shards.
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PHOTOS PROVIDED BY DRAGONFLY IZAKAYA & FISH MARKET
DRAGONFLY IZAKAYA & FISH MARKET
EMBER
ragonfly Izakaya & Fish Market by Hirofumi P. Leung, a first-generation Japanese/Chinese immigrant, and Song Y. Kim, a second-generation Korean immigrant, serves delicious and authentic Japanese cuisine at their third Florida location in Doral. "Our goal is to bring flavorful dishes and creations to Miami while building those shared moments between the friends and family we value," said Leung. You can also enjoy Japanese comfort food-inspired izakaya dishes, cocktails featuring a rare and award-winning Japanese whiskey list with eight of the top ten Japanese whiskeys, seasonal Omakase cocktails, and a unique sake and shōchū list.
mber is the excellent, new wood-fired American bistro by James Beard-nominated Chef Brad Kilgore in Miami's Design District. "I am excited to share my take on traditional American fare and elevate the dishes I grew up on. Not only are we focusing on the grilling, but also paying special attention to our sauces, including my secret BKQ sauce, a take on my favorite sauce, Bearnaise, and other interesting options," explained Brad. He and Chef de Cuisine Nick Graves have created a delicious menu worth checking out and Miami Spice is the perfect time to do it.
5241 NW 87th Ave., Doral
Photo by Rafa Carvajal
I sampled the following delicious items. Cocktails: Sakeblossom with Nigori saké, peach liqueur, mint and cranberry; Okinawan Passion with Volcán tequila blanco, lime juice, passion fruit, honey, cucumber and ginger beer. Appetizers: Salmon Crudo with nuoc cham, cherry tomato, shiso and mint; Nagoya Style Braised Pork Belly on fried onigiri rice; Takoyaki octopus fritter with okonomiyaki sauce, Japanese mayo and kimchi. Entrées: Braised Short Rib Claypot with sweet plantains, kaisen tare, bonito flakes and onsen tamago egg; Local Grilled Whole Snapper with grilled seasonal vegetables, Japanese chimichurri and edamame puree; Omakase Nigiri & Roll with 4pc chef selection of nigiri and half sushi roll. Desserts: Mochi Ice Cream with vanilla ice cream, mocha and kuromitsu syrup; Japanese Chocolate Cake with chocolate rice flour cake and black sesame seed ganache.
14 WIREMAG.COM #18 2019
151 NE 41st St., Ste 117, Miami
We savored the following items. Cocktails: Seasonal Gin And Tonic with strawberry, rhubarb and tonic. Margarita "I love you but we cantaloupe" with tequila, lime, melon, sage, banana pepper and herb bitters. Appetizers: Beef Tartare with Parmesan emulsion, fine herbs, truffle and garlic bread; Shrimp & Grits with aged cheddar, red Spanish shrimp and bacon broth. Entrées: Lamb Osso Bucco with parsnip puree, za'atar-shallot gremolata and spiced carrots; Smoked Scottish Salmon with romesco butter, marble potatoes, almond, garlic and Swiss chard. Desserts: Iron Cast Angel Food Cake with cream cheese mousse, lemon curd and guava rum sauce; Chocolate Chess Pie with cornmeal crust, fried banana, dulce de leche and chantilly.
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150 Ocean Dr., Miami Beach orte dei Marmi is a sophisticated Italian restaurant with a focus on seafood. It is located South of Fifth in Miami Beach at the 1938 Mediterranean-revival 150 Ocean Drive building renovated by Miami-based architect Chad Oppenheim. "We're excited to bring our approach to South Beach," said culinary brainchild/owner Andrea Reitano, who uses his own fishing vessels in Italy and ships the fish by plane daily to ensure that only the best fish from the Mediterranean Sea is served at Forte dei Marmi. The restaurant also appointed new chefs to its pasta station – Fabrizio Piga, who has over 30 years of culinary experience under his belt, and his son Alessandro Piga. Our delicious dinner choices were the following items. Cocktails: Cucumber Mule with gin, fresh lime juice, muddled cucumber, mint leaves and ginger beer; Mariachi En Miami with mezcal, fresh lime juice, agave nectar, muddled cucumber, pineapple juice and homemade ginger salt rim. Appetizers: Stuffed Zucchini Blossom with scarlet prawn, Parmigiano Reggiano and bufala mozzarella; Octopus 'A La Plancha' with warm potatoes and celery salad and cannellini beans. Entrées: Mediterranean Branzino Filet with garlic broccoli rabe; Veal Loin with porcini mushrooms, roast potatoes and baby tricolors carrots. Desserts: Tiramisu Espresso; Honey Onyx Pistachio Gelato.
16 WIREMAG.COM #18 2019
PHOTOS PROVIDED BY FONTAINEBLEAU MIAMI BEACH
PHOTOS BY RAFA CARVAJAL & MICHAEL BUSTAMANTE
FORTE DEI MARMI
HAKKASAN
4441 Collins Ave., Miami Beach akkasan is an award-winning restaurant credited with single-handedly changing the face of Chinese cuisine in the United Kingdom. This outstanding restaurant has locations in London, Abu Dhabi, Mumbai, New York and Miami Beach – at the Fontainebleau Hotel and Resort's fourth-floor rooftop. Hakkasan offers authentic Cantonese fare and weekend dim sum prepared with the finest ingredients, and a diverse menu of wines and sakes. In June 2019, Hakkasan announced the two new leaders of its culinary team, Corporate Executive Chef Andrew Yeo and Executive Chef Special Projects, U.S., Chen-Wei Chan. "I look forward to working with the talented culinary creatives at the company to bring our global restaurants to even greater heights," said Chef Yeo. According to Chef Chan, "Hakkasan Group is a global leader in Asian cuisines, and I am excited to share my culinary vision and bring more unique restaurant experiences to our guests." Our dinner selections were delightful. Cocktails: The Hakka with Grey Goose vodka, TY-KU sake, coconut, passion fruit and lychee; Green Destiny with Zubrowka Bison Grass vodka, cucumber, kiwi and apple. Appetizer: Crisp Shrimps with orange sauce. Entrées: Sautéed Diced Chicken with celery in black pepper sauce; Steamed Snapper with green ginger sauce; Sautéed Pak Choi with garlic sauce. Rice: Beef Fried Brown Rice with green peas. Desserts: Black Sesame Cheesecake with blackberry yuzu sherbet, yuzu curd and sesame tuile; Mango Custard with grapefruit, calamansi and coconut sorbet.
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PHOTOS BY RAFA CARVAJAL
PHOTOS PROVIDED BY @ILMULINONEWYORK
IL MULINO NEW YORK
KAIDO MIAMI
e definitely recommend enjoying a 5-star dining experience with impeccable service at acclaimed restaurant Il Mulino New York during Miami Spice. You will enjoy fresh Italian cuisine, stiff cocktails and excellent wines with stunning oceanfront views of Southeastern Florida at the Acqualina Resort & Spa, located between Sunny Isles Beach and Miami Beach.
repare to be transported to a Tokyo-style drinking den at Kaido Miami, the new Asian and Japanese-inspired cocktail lounge in Miami's Design District by Brad Kilgore. The gorgeous 2,200-square-foot space features deep shades of blue with gold accents along with a 12-seat bar as the anchor, and a breathtaking 1,000 Butterfly Knife chandelier. You will enjoy a deliciously different experience each time you visit to share appetizers, sip on delightful libations or indulge in a multi-course dinner. "This menu will expand the flavor of cooking coming from my kitchen. A lot of thought has been put into every detail of this concept, from the custom-made plates made by Felt & Fat to the DJ-ready sound system and, of course, Nico's phenomenal cocktail creations," explained Kilgore.
17875 Collins Ave., Sunny Isles Beach
Our Dining Delicious experience included the following items. Cocktails: Something With Cucumber with Bacardi Heritage rum, Martini Bianco, cucumber-mint cordial and fresh lime; An Old Fashioned Affirmation with Bulleit Bourbon, Galiano and strawberry-basil cordial. Appetizers: Ricotta Meatballs with tomato basil and Parmesan; Carpaccio Tuscan style beef with arugula, olive oil and lemon. Entrées: Scampi alla Francese with jumbo shrimp egg-battered in a lemon white wine sauce with sautéed spinach; Scaloppine alla Parmigiana pounded, breaded veal scallopini topped with marinara sauce and imported cheese. Desserts: Tiramisu and Cannoli.
18 WIREMAG.COM #18 2019
151 NE 41st St., Unit 217, Miami
Our dinner selections were excellent. Cocktails: Hatemura Batida with Yaguara Ouro Cachaça with infused kaffir lime leaves, ube syrup, lime juice and coconut yogurt; Shiitake Old Fashioned with Legent Bourbon infused shiitake mushroom, PX El Maestro, roasted cocoa maple syrup and black walnut bitters. Appetizers: Fried Chicken Bao Bun with Thai peanut sauce and miso slaw; Spicy Beef Tartare on warm crispy sushi rice with Korean chili. Entrées: Grilled Bass with green Thai curry broth and summer vegetables; Sushi Rice Bowl with creamy garlic sauce and spicy chili XO rice. Desserts: Pineapple Shaved Ice Kakigori style with coconut and blueberry; Matcha Ice Cream Selection.
PHOTOS PROVIDED BY LA MODERNA
PHOTOS PROVIDED BY KOMODO
KOMODO
801 Brickell Avenue, Miami njoy a blend of Asian cuisine at Komodo by David Grutman, the powerhouse behind Miami Beach's LIV and Story. According to Grutman, "From Nightlife to restaurants, I know how to provide the ultimate guest experience. Since opening its doors two years ago, Komodo has become a must-visit restaurant for Miami's tourists and locals alike. Its immense success is a true testament to our teams' hard work and ability to create a vibe that people crave. Komodo is not only about the amazing food, but also about the experience that guests have when they dine here." The menu features delicious dishes specially designed for Komodo, as well as worldwide Asian favorites. You can even sneak away to the Komodo Lounge, an intimate cocktail bar hidden on the third floor with art by Japanese artist Mari Kim.
1874 Bay Road, Miami Beach a Moderna, Sunset Harbour's appetizing Italian dining destination in Miami Beach, serves authentic, classic Italian dishes with contemporary preparation that are deliciously flavorful and genuine to tradition. This year, the 60-seat restaurant and bar went all out with an innovative Miami Spice menu that has something for everyone, even tasty vegan Italian options, a welcome "Be My Guest" cocktail they refer to as a mocktail, and great deals on wine upgrades. You can enjoy the Miami Spice endless and delicious "pasta-bilities" Monday through Sunday for dinner. Be sure to say hello to Ugo and tell him Wire Magazine sent you to enjoy La Moderna’s mouth-watering dishes. Our very delectable dinner choices included the following. Cocktails: Sorrento Mule with Templeton rye 4yr., fresh lime juice, eucalyptus extract, ginger beer and Angostura bitter; Sicilian Pisco with Gosling Bermuda Black Rum, Sangue morlacco, Drambuie and chocolate bitter. Appetizers: Vegan Parmigiana with layers of eggplant, vegan mozzarella, vegan Parmesan, basil and San Marzano tomato sauce; Scottish Salmon Carpaccio with marinated fresh salmon thick cut, served with apple, passion fruit, grape tomato and scallions. Entrées: Truffle & Mushroom Risotto classic Italian risotto with imported porcini, Portobello mushrooms and black truffle; Signature Lobster Tagliolini with Maine lobster, cherry tomatoes, thyme and shallots. Desserts: Traditional Tiramisu with ladyfingers soaked in espresso coffee layered with classic mascarpone cream; Vegan Lava Cake filled with chocolate hazelnut spread served with a scoop of vanilla vegan ice cream. Photo by Rafa Carvajal
We delighted in the following items for dinner. Cocktails: Golden Geisha with Tito's vodka, raspberry, apple, lemon and gold leaf; Ginger Passion Fruit Mule with Belvedere vodka, Domaine de Canton ginger liqueur, yuzu, passion fruit and Mio sparkling sake. Our dinner selections were delightful. Appetizers: Salmon Tacos with spicy mayo, avocado, truffle oil and eel sauce; Duck Lettuce Wraps with pickled vegetables, hoisin and peanut. Entrées: Komodo Fried Chicken with chili glaze, scallion biscuits and truffle honey; Tuna & Toro Roll with bluefin tuna, avocado, spicy mayo, sesame and yellowfin tuna tataki. Desserts: Dulce de Leche CrèMe meringue; Mochi chefs selection.
LA MODERNA
20 WIREMAG.COM #18 2019
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PHOTOS BY RAFA CARVAJAL
PHOTOS BY LEXI CHRISTENSEN
LURE FISHBAR
RED, THE STEAKHOUSE
ure Fishbar is known for its consistent, catch-of-the-day freshness and elegant nautical motif. The restaurant has invariably delivered its seafood-driven concept from New York's downtown SoHo neighborhood at the Loews Miami Beach Hotel to great acclaim amongst foodies. Lure's delicious menu includes an array of raw bar, crudo and sushi bar offerings, excellent fresh seafood and oysters, as well as Miami-inspired appetizers and entrées complete with surf and turf composed plates and SoHo signature favorites. You can also enjoy Lure's eclectic bar program with a great selection of stiff nautical-themed cocktails.
ED, the Steakhouse Founder and Executive Chef Peter Vauthy consistently delivers his award-winning menu in a restaurant named one of America's Top 50 Steakhouses and Best Steakhouse in Miami. You can enjoy a hybrid of classic cuisine made with only the freshest of seasonal ingredients because everything on the menu is prepared from scratch. RED's impressive bar offers over 500 wines, including its own private blends, and handmade signature cocktails. Its popular seasonal "Wine-Wednesdays" series features 50% off bottles of wine, and Champagne Thursdays, showcasing champagne, oyster and caviar specials all night. For Miami Spice, RED offers diners a different themed menu every week, plus savory options to upgrade your Spice experience. In celebration of its 10-year anniversary, RED will have a new fresh look and expanded menu in the fall of 2019.
1601 Collins Ave., Miami Beach
Our appetizing dinner included the following items. Cocktails: The Anchor with Tito's Vodka, Meletti, raspberry and fresh lemon; Life Boat with Union Mezcal, strawberry, passion fruit, blanc vermouth, fresh lime and bitters. Appetizers: Cold Cucumber Soup with melon, poached shrimp and cilantro; Sushi Combination Platter with citrus salmon half roll, torched salmon belly and spicy yellowtail nigiri. Entrées: Seafood Risotto with squid, scallops and octopus; Steamed Branzino with cannellini beans and salsa verde. Desserts: Coconut Panna Cotta with citrus jam, pistachio and almond crumble; Blueberry Cobbler with vanilla ice cream.
22 WIREMAG.COM #18 2019
119 Washington Ave., Miami Beach
Our extraordinary RED dinner included the following items. Cocktails: Lychee Martini with Ketel One Vodka, lychee puree and fresh lychee; Double Dirty with Belvedere, truffle olive brine and blue cheese stuffed olives. Appetizers: The "Meatball" with veal and beef meatball, house marinara and whipped mascarpone; Charred Octopus with squid ink pasta, bacon and cream sauce. Entrées: Flounder Stuffed with Crab with potato gnocchi and crab beurre blanc; 4 Cheese Mac & Cheese; Dry-Aged C.A.B Prime Bone-In Strip 18 oz. Desserts: Lemon Mascarpone Cake filled with mascarpone cream, strawberry sauce and fresh berries; Tiramisu with espresso soaked ladyfingers, mascarpone mousse and whipped cream.
PHOTOS PROVIDED BY FONTAINEBLEAU MIAMI BEACH
PHOTO BY RAFA CARVAJAL
RWSB
SCARPETTA
he Restaurant at W South Beach (RWSB) offers a "Roots American" menu by Executive Chef Josh Gripper and Executive Sous Chef Mario Alegre. Gripper's American South and Alegre's Puerto Rican heritage heavily influence the menu, combining both chefs' Caribbean inspirations. "We wanted to offer our own interpretation of timeless dishes as well as contemporary items," said Gripper. RWSB's ambiance is perfect for any outing, whether you want to enjoy a romantic date, an anniversary, or Miami Spice and drinks with friends. If you partake in Miami Spice at RWSB, you will also receive a $10 select cocktail at Living Room or Irma's Bar.
carpetta by Scott Conant, a James Beard award-winning chef, offers seasonally-inspired Italian fare that combines the simplicity of Italy's cucina rustica with fine dining and beautiful ocean views at the Fontainebleau Miami Beach. Named for an Italian expression that means "little shoe," or the shape bread takes when used to soak up a dish, Scarpetta represents the pure pleasure of savoring your meal down to the very last bite. Conant's Scarpetta menu is composed of farm-fresh ingredients and clean, earthy flavors that pay homage to his Italian heritage and travels throughout the country.
2201 Collins Ave., Miami Beach
Photo by Rafa Carvajal
Photo provided by RWSB
Our scrumptious Miami Spice experience included the following items. Cocktails: BBQ Old Fashion with bacon-infused Buffalo Trace Bourbon, smoked maple syrup and BBQ bitters; Raspberry Oasis with Don Q Rum, Cocchi Americano and lemon raspberry. Appetizers: Watermelon Tomato Salad with creamy feta, cucumber and prosciutto; Lobster Étouffée with crispy Hoppin' John rice. Entrées: Red Snapper with dumplings and Jamaican brown stew; Braised Short Rib with creamy grits and crispy sunchokes. Desserts: Carrot Cake with lime-rum sauce and coconut sorbet; Molten Chocolate Cake with matcha meringue and passionfruit ice cream.
4441 Collins Ave., Miami Beach
Our Scarpetta Dining Delicious experience included the following items. Cocktails: Bari with Corzo Blanco tequila, watermelon, agave nectar, lime, cilantro, serrano pepper watermelon, spicy and savory; Torino with Van Gogh melon, Canton ginger, St. Germain, passion fruit and raspberries, tropical fruit, berries and ginger. Appetizers: Burrata with pesto, heirloom tomatoes and basil; Mediterranean Octopus with potatoes, capers, olives and smoked crema. Entrées: Spaghetti with tomato and basil; Roasted Branzino with sunchoke, eggplant and salmoriglio. Desserts: Coconut Tapioca with tropical fruit chutney, passion whip and coconut sorbet; Amedei Bar with hazelnut crunch, praline ice cream and milk chocolate chantilly.
#18 2019 WIREMAG.COM 23
PHOTOS PROVIDED BY SWAN
PHOTOS PROVIDED BY FONTAINEBLEAU MIAMI BEACH
STRIPSTEAK
SWAN AND BAR BEVY
tripsteak by Michael Mina, an innovative and contemporary steakhouse concept at the Fontainebleau Miami Beach offers a true fine dining experience from its impressive open kitchen with outstanding à la carte cuts of steak, as well as signature specials that go far beyond traditional steakhouse fare. You can enjoy a plethora of meats and fresh fish prepared on the wood-burning grill and an expansive raw bar. Stripsteak's dishes run the gamut, from exotic meats sourced from Australia and the Miyazaki Prefecture region of Japan, to its classic cuts – many of them from the Fontainebleau's on-site aging room and butcher shop.
wan and Bar Bevy, in Miami's Design District, is known for its delightful, modern chic cuisine and handcrafted cocktails. This stunning restaurant is a collaboration between Pharrell Williams and David Grutman, a native Floridian responsible for several world-renowned brands such as LIV at Fontainebleau, Story and Komodo. Swan's menu focuses on locally and sustainably sourced ingredients. It also offers an array of delicious cocktails that complement the menu perfectly. Be sure to check out Bar Bevy, the restaurant's gorgeous, discreet cocktail lounge upstairs for a different, fun experience with a DJ booth and a separate menu of exclusive cocktails.
Our dinner selections were excellent. Cocktails: Kentucky Water with Four Roses Bourbon, orange and angostura bitters. The Bellboy with Grey Goose La Poire, lemon, jasmine tea and Peychaud's bitters. Appetizers: "Instant Bacon" with braised pork belly, smoked pineapple and radish salad; BLT Wedge Salad with blue cheese, cherry tomato, pickled shallots and crispy bacon. Entrées: 8 oz. Moyer Farms Filet Mignon with charred onion soubise, garlic confit and petite thyme; Salmon Bourguignon with roasted mushrooms, pearl onions, beurre rouge and housesmoked pork belly. Desserts: Key Lime Pie with citrus salad and blackberry-ginger frozen yogurt; Banana Pudding with Nilla wafer crumble, spicy pecans and roasted banana ice cream.
We delighted in a superb dinner with these items. Cocktails: Framboise with Avión Silver Tequila, Sauternes wine, raspberries, orange marmalade and lemon; Mon Chéri with cherry-infused Buffalo Trace bourbon, vanilla, angostura and white chocolate. Appetizers: Steak Tartare with egg, caper, cornichon, mustard and crispy shallot; Swan Caesar with rosemary breadcrumbs and Parmesan. Entrées: Ricotta Gnudi with preserved true and Parmesan; Creekstone Farms NY Strip 8 oz. with maitake mushroom and cipollini onion. Desserts: Tres Chocolate with cocoa cake, dark chocolate ganache, white chocolate and caramel chantilly and pecan; Tropical Paradise with tropical fruit, mango-passion fruit soup, jalapeño and roasted coconut gelato.
90 NE 39th St., Miami
Photo by Rafa Carvajal
4441 Collins Ave., Miami Beach
24 WIREMAG.COM #18 2019
PHOTOS BY RAFA CARVAJAL
PHOTO PROVIDED BY TORO TORO
TORO TORO
27 RESTAURANT & BAR
oro Toro is the delicious Pan-Latin steakhouse located inside the InterContinental Miami in Downtown. For its seventh year, the restaurant has debuted 13 new dinner options, some of which are available for Miami Spice. The new dishes were created by Executive Chef Jean Delgado, under the supervision of the man behind the Toro Toro concept, Chef Richard Sandoval. At Toro Toro a dish isn't just a meal, it's a celebration of your senses. Twelve new inventive libations were also created for an entirely new and fun specialty cocktail menu, and are offered inside the restaurant as well as in the central lobby bar/lounge.
7 Restaurant & Bar is Freehand Miami's first full-service restaurant and bar. It features an array of cocktails and dishes inspired by Miami's diverse culture with a focus on fresh ingredients from Freehand's own garden. It is set in a restored 1930s house, where you can enjoy a relaxed, low ambient lighting atmosphere that is both cozy and inviting. Each part of 27 Restaurant & Bar is eclectic and unique, from the tasty food to the location.
100 Chopin Plaza, Miami
2727 Indian Creek Dr., Miami Beach
Our appetizing dinner included the following items. Cocktails: Cisco Kid with Ilegal Mezcal and Bulleit Bourbon, chinola, honey, mamey-ginger juice, angostura bitters and lime; Sandcastle Sangria with Grey Goose vodka, lavender cordial muddled with blackberries, rose wine and fresh citrus. Appetizers: Daily Catch Crudo; Lamb Kefta Meatballs with Moroccan tomato sauce and mint yogurt. Entrées: Daily Catch with yellow coconut curry; Jerk Fried Chicken with a Johnny Cake waffle and mango chow. Desserts: Chocolate Layer Cake with praline ganache and coffee granita; Vegan Key Lime Pie with almond flour-date crust, coconut oil and aquafaba meringue.
Photos by Rafa Carvajal
Our very delectable dinner choices included the following. Cocktails: Smokey Toro with Ford's Gin, Salerno blood orange, lime, grapes, Ancho Reyes Chile and cucumber; Negrita with Herradura Silver, pineapple, lime, agave blackberry, berry and piña skewer. Appetizers: Cobia Tiradito with coconut leche de tigre and pineapple pearls; Smoked Lamb Tartare with romesco, quail egg and lamb belly. Entrées: Pork Collar with a fried egg, arroz chaufa and salsa negra; Steelhead Trout with bone marrow hollandaise, leeks and pomme de terre macaire. Desserts: El Havanito pecan crunch, vanilla angel mousse filled cigarillo with caramel cortadito sauce and banana rum cake; Tropical Bomba Shards with passion fruit chocolate shards, coconut lime crumble, pineapple mango tartar and pink French kiss meringues.
26 WIREMAG.COM #18 2019
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