Wire Magazine 35.2017 Dining Delicious in Miami & Miami Beach

ISSUE # 35 | 08.31.17

DINING DELICIOUS IN MIAMI & MIAMI BEACH

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TABLE OF CONTENTS: 6Enjoy . PUBLISHER'S CORNER: DINING DELICIOUS delicious dining in some of Miami and Miami Full Kitchens King Beds BBQ, Beach Gear Free Wi-Fi, Parking Pets: Inquire 3-night min stay

Beach's finest restaurants during this year's Miami Spice restaurant promotion.

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PHOTO BY @MIAMI_CHEF. PROVIDED BY CANTINA LA VEINTE

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PUBLISHER'S CORNER TIME FOR DELICIOUS DINING MIAMI SPICE STYLE

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It is that time of the year again for foodies in the South Florida community to emerge, engage, research and indulge. Miami Spice, the selective local diner's favorite time of the year, is in full force and we bring you our annual special Dining Delicious in Miami and Miami Beach issue to celebrate it.

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The Greater Miami Convention & Visitors Bureau (GMCVB) is marking the 16th anniversary of its very popular Miami Spice Restaurant Program. Since its inception in 2001, an estimated one million Miami Spice meals have been served.

The two-month long promotion, which started August 1 and continues through September 30, 2017, showcases Greater Miami and The Beaches' diverse and ever-evolving culinary scene. This year's sponsors include Citibank, Lyft, Chandon California, Fiji Water, Stella Artois, Terrazas de los Andes, Ketel One Vodka, Don Julio Tequila, Bulleit Bourbon and Zacapa Rum. The season of Spice heats up with an exciting new addition to this year's line-up – for the first time, select restaurants will offer irresistible weekend brunch menus for $23 per person. During August and September, visitors and residents alike can please their palates at 250 participating restaurants with reduced prices ($23 per person for lunch and brunch / $39 per person for dinner) in some of the hottest neighborhoods in town – Miami Beach, Brickell, Downtown, Coral Gables, South Miami, Wynwood, Sunny Isles and Bal Harbour. Prices include an appetizer, entrée and dessert; alcohol, tax, tip and service charges are excluded.

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for 40mg x 100

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Among the exciting new participating restaurants are Artisan Beach House, Bazaar Mar by José Andres, Big Easy Winebar & Grill, Dashi, El Tucán, Estefan Kitchen, Fi'lia by Michael Schwartz at SLS Brickell, Lightkeepers, Lobster Bar Sea Grille Miami Beach, Mignonette Uptown, Phuc Yea, Pubbelly Noodle Bar, Sugar Factory Ocean Drive, Tacology, TATEL and Upland.

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Of the 250 restaurants participating in this year's program, 51 are joining for the first time. Miami Spice is part of the Miami Temptations programs developed by the GMCVB to allow everyone to enjoy the best that Miami and The Beaches has to offer throughout the year at attractive prices. Miami Spice sister programs include Miami Cruise Month, Miami Romance Month, Shop Miami Month, Miami Sports & Wellness Month, Miami Museum Month, Miami Film Month, Miami Spa Month, Miami Attractions Month, Miami Live Arts Month and Miami Heritage Month. For more information on the Miami Temptations programs, you can visit MiamiTemptations.com. iLoveMiamiSpice.com is the special website providing the specifics about the Miami Spice program, including participating restaurants, menus, special offers, etc.

Remember that the restaurants' menu selections are subject to change, so I recommend visiting iLoveMiamiSpice.com before going to lunch, dinner or brunch to double check the menu offerings by a particular restaurant. You can also contact the restaurant and ask for their current Miami Spice menu.

I personally visited 20 fine dining restaurants to publish this year's special issue as a reference guide to help you enjoy some delicious dining during Miami Spice 2017. Bon Appétit!

Cheers,

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RIVER YACHT CLUB & DASHI 401 SW 3rd Avenue, Miami

WATERFRONT DINING lthough there are multiple fine dining restaurants in Miami and Miami Beach, there are not that many waterfront alternatives to choose from. River Yacht Club and Dashi provide a unique dining experience at a waterfront venue located in the heart of the historic Miami River District that includes two fine dining establishments, a beautiful outdoor garden and lounge, and a marina. RYC is a lifestyle destination that brings together gastronomy, live entertainment, maritime activities and art in an urban environment where you can enjoy delicious waterfront dining accompanied by craft cocktails and beautiful yachts going by on the Miami River. If you enjoy brunch, RYC has also made its mark in Miami's culinary scene with its very popular Sunday Brunch party "Rock My Boat Sundays" featuring some of Miami's favorite DJs and a nice selection of mouth-watering dishes.

"OUR RESTAURANT IS A WATERFRONT, OUTDOORS OASIS. IT'S A STUNNING, FUN ADDITION IN MIAMI. THE CULINARY ASPECT IS PROGRESSIVE BUT NOT AGGRESSIVE. IT'S A PLACE THAT EASILY DEFINES WHAT MIAMI IS TO ANYONE COMING IN TOWN." - CHEF JUN HEE LEE

8 WIREMAG.COM #35 2017

RYC has built a loyal following based on its dedication to simple clean flavors and good technique. RYC's seafood-centric fare is comprised of crudos, tiraditos, and simply grilled fresh seafood, proteins and fresh vegetables.

Upon arrival for my Miami Spice dinner with my friend Zach Roof, we were promptly escorted to a very nice waterfront table. I decided to whet my appetite with the El Capitan craft cocktail with Zacapa Rum, guava, fresh basil, a squeeze of lemon, and topped with Champagne. For my appetizer, I enjoyed the Salmon Crudo with orange dressing, horseradish cream and seaweed. I also sampled Zach's very flavorful Kalua Pork Belly with pineapple, radish salad and micro herbs. My entrée was the Skirt Steak with caramelized shallots, mashed potatoes and shisitto peppers. Zach chose the Pan-Seared Snapper with black lentils, tomato-onion relish, and plantain chips. For dessert we had a lovely selection from RYC's pastry chef, which I complemented with the New Waterfront cocktail with Don Julio tequila, passion fruit nectar, jalapeño, cilantro, fresh lime and sumac spiced rim.

PHOTOS BY PAUL STOPPI. PROVIDED BY RIVER YACHT CLUB & DASHI

by Rafa Carvajal

PHOTOS BY PAUL STOPPI. PROVIDED BY RIVER YACHT CLUB & DASHI

I also enjoyed the Miami Spice dinner at Dashi, the latest addition to RYC. Dashi operates as a stand-alone restaurant within RYC. Chef Shuji Hiyakawa, a protégé of Iron Chef Masahuru Morimoto and a descendant of three generations of Udon makers, oversees Dashi's culinary operations. Dashi is the perfect complement to RYC's stunning waterfront setting and provides diners with an innovative menu very much in harmony with RYC's seafood-centric menu of crudos, tiraditos, and simply grilled seafood, proteins and fresh vegetables. I chose the Cha-Soba Salad as my appetizer. My entrée was a masterfully prepared Seafood Udon, which I followed with a Green Tea Ice Cream for dessert. I also enjoyed an American Samurai cocktail with Woodford Reserve bourbon, yuzu juice, dry vermouth, a splash ginger ale, and lemon orange peel.

"WE ARE PROVIDING A UNIQUE OUTDOOR DINING EXPERIENCE USING LOCAL INGREDIENTS WHILE CELEBRATING SOME OF THE SOUTH AMERICAN INFLUENCES. WE USE MANY LOCAL FRESH FISH AND PRODUCE." - CHEF JUN HEE LEE

After enjoying my dining experiences at River Yacht Club and Dashi, I sat down with RYC's Executive Chef Jun Hee Lee to learn more about this unique waterfront fine dining destination.

Rafa Carvajal: Where are you from and why did you decide to work as a chef in Miami?

Chef Jun Hee Lee: I am originally from South Korea. I spent some time in Vegas before Michael Mina opened Stripsteak at the Fontainebleau and asked me to join his team, which is why I moved to Miami.

RC: Tell our readers about your culinary background.

JHL: I was born and raised in Korea until the age of 28. I then moved to the United States and graduated from the California Culinary Academy in San Francisco. My culinary background is modern-Asian influenced Euro cuisine.

RC: What are the top three experiences from your background that you would like our readers to know about.

JHL: I was born in Korea and received my Bachelors of Art degree in both advertising and journalism. I was an editor in local newspaper for a few years before I found my passion for cooking. During my time in culinary school in San Francisco, I was given the opportunity to work with Chef Charlie Trotter. Under Trotter's guidance, I was able to hone in on my passion of fine, modern cuisine. I worked under the direction of Joel Robuchon for over eight years at L'Atelier de Joel Robuchon at MGM Grand in Las Vegas. I climbed the ladder until I was promoted to chef de cuisine. During my time with Robuchon, we were proudly awarded one Michelin star.

#35 2017 WIREMAG.COM 9

RC: How is the culinary scene in Miami different from that of other cities you have worked in as a chef?

JHL: In my opinion, the Miami culinary scene is still behind compared to the West Coast and New York. My biggest challenge here is finding quality cooks.

"I THINK IT'S IMPORTANT FOR US TO PARTICIPATE IN MIAMI SPICE SO THAT EVERYONE CAN HAVE ACCESS TO THE HIGH-CALIBER CUISINE WE ARE PRODUCING." - CHEF JUN HEE LEE

PHOTOS BY PAUL STOPPI. PROVIDED BY RIVER YACHT CLUB & DASHI

RC: What type of cuisine can diners enjoy at your restaurant?

JHL: We are providing a unique outdoor dining experience using local ingredients while celebrating some of the South American influences. We use many local fresh fish and produce. I would say we are a modern American cuisine.

RC: What are the most popular dishes at River Yacht Club?

JHL: Our seafood dishes are always the most popular. For summer our most popular dishes are the Spicy Tuna Tartare and Salmon Crudo; people want something light and refreshing in this weather.

RC: Do you have any personal favorite dishes?

Which ones?

JHL: Every dish is my creation so it is really hard to pick just one!

RC: Tell our readers about River Yacht Club's cocktail program.

JHL: River Yacht Club features an extensive wine and cocktail list, which includes private label 'River Yacht Club Rosé,' a blend of Grenache, Cinsault and Syrah from an estate in Côtes de Provence.

RC: Which dishes are you offering in your Miami Spice menu?

JHL: Fresh Mixed Salad, Kalua Pork Belly and Salmon Crudo are the choices for appetizers; Skirt Steak, Risotto with summer vegetables, and Key West Yellowtail Snapper for the choice of entrée; and dessert is a pastry chef selection.

RC: How did you choose your dishes for your Miami Spice menu?

JHL: I find our guests here at RYC love our fresh seafood, so we gave them something they want.

RC: Why do you think it is important to participate in the annual Miami Spice program?

JHL: I think it's important for us to participate in Miami Spice so that everyone can have access to the high-caliber cuisine we are producing.

Summers can be rough on restaurants here in Miami as we all know, and we want to make sure we stay relevant with our local guests.

10 WIREMAG.COM #35 2017

RC: Is there anything else you would like to share with Wire Magazine readers about your culinary skills or dining at River Yacht Club?

JHL: Miami is going through a culinary renaissance and, although we have a long way to go, River Yacht Club is a perfect example of pushing that envelope. We are located in the hottest area of Miami – Miami River – and we are committed to delivering a memorable experience from the moment you walk in the door. Our restaurant is a waterfront, outdoors oasis. It's a stunning, fun addition in Miami. The culinary aspect is progressive but not aggressive. It's a place that easily defines what Miami is to anyone coming in town.

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Photo provided by Bourbon Steak

Photo by Rafa Carvajal

Photo by Rafa Carvajal

Photos provided by BLT Steak

BLT STEAK

BOURBON STEAK

he new BLT Steak is located inside the newly renovated Berkeley Shore Hotel, a beautiful 1940's Art Deco building. This acclaimed steakhouse is helmed by Chef de Cuisine Carlos Torres and it combines the best of a modern American steakhouse with a French bistro, crafting a unique culinary style with signature dishes. BLT Steak features weekly blackboard specials, showcasing fresh local ingredients, and offers a daily selection of East and West Coast oysters, as well as seafood platters of oysters, Little Neck clams, jumbo shrimp, crab claws, lobster and a robust wine list with a wide selection of Old and New World vintages consistent with BLT Steak's award-winning selections worldwide. The restaurant is open for breakfast, lunch and dinner with open-air indoor and outdoor seating, plus pool service, happy hour and a late night menu for guests. If you enjoy BLT you can also visit its sister restaurant BLT Prime located at 4400 NW 87th Avenue in Doral. I started my Miami Spice dinner with a fabulous Steam Bouillabaisse with 'nduja, chickpeas, smoked tomato broth and filone. I also enjoyed the other appetizer, the Duck Pastrami Salad with shaved brussels, date vinaigrette and toasted almonds. I love steak, so my entrée was the Char Broiled Jackman Ranch Bistro Steak with bone marrow chimichurri. The other Miami Spice entrée was the Grilled Diver Scallops with truffle veloute, paddle fish caviar and charred corn.

For dessert, I really enjoyed the Peanut Butter Chocolate Mousse with banana ice cream.

ourbon Steak is Chef Michael Mina's James Beard Award-winning, modern, American steakhouse at Turnberry Isle Miami resort.

Bourbon Steak offers a timeless dining experience that accomplishes all the traditions expected of a steakhouse with whimsical twists. The restaurant offers all-natural, organic, and hormone-free cuts of beef tempered in herb-infused butter, then grilled-to-order over wood. Guests can choose between Japanese A5 Wagyu beef or American Wagyu and Prime cuts. Its Wine Spectator award-winning cellar offers more than 850 select wines, while the bar highlights classic American cocktails. Imagined by designer Tony Chi, Bourbon Steak offers refined, private dining rooms and the stylish Tastings Room for parties of up to 30 guests. The four delectable Miami Spice dinner appetizers were the Charred Octopus Ceviche with aji panca, sweet potato and crispy hominy; the Beef Carpaccio with Parmesan, summer truffle, micro arugula and lemon; the Summer Corn Chowder with rock shrimp, Ibérico ham, fingerling potato and dill; and the Seared Hudson Valley Foie Gras ($15 supplement). As entrées, the choices were the Blackened Local Fish with cilantro chimichurri, coriander rice and tomatillo salsa; the Organic Chicken Breast with chicken confit, creamy polenta and tomato ragu; the Angus New York Strip 5 oz. with vadouvan carrot puree, potato confit and cumin yogurt; and the Certified Angus Rip Cap ($35 supplement). The dessert options included Pastelito y Cafe with cream cheese mousse, guava and espresso granita; the Spiced Chocolate Cremeux with banana toffee, passion fruit and mango sorbet; and the Mini Sorbet Pops with Hemingway Daiquiri, Coconut Calamansi and Papaya-Pineapple flavors.

1610 Collins Ave., Miami Beach

19999 W. Country Club Dr., Aventura

Photo provided by Bourbon Steak

12 WIREMAG.COM #35 2017

WIRE MAGAZINE READERS

PLEASE HELP PEOPLE AFFECTED BY HURRICANE HARVEY

Photos by @Miami_Chef. Provided by Cantina La Veinte

CORSAIR KITCHEN & BAR 19999 W. Country Club Dr., Aventura

CANTINA LA VEINTE 495 Brickell Ave., Miami Waterfront Dining

his stunning two-story restaurant, with delightful views of Biscayne Bay and Brickell Key, has continuously taken diners and imbibers on a gastronomic four-star cuisine journey through rarely-explored areas of Mexico. Offering a refined menu brimming with vibrant flavors, as well as handcrafted specialty cocktails, and one of the country's largest selections of high-end tequilas and mezcals, Cantina La Veinte is a celebrated hotspot for an authentic Mexican cantina experience in which the bar plays a pivotal role and the food expresses the culture. For my Miami Spice dinner appetizer I enjoyed the very flavorful Sopes con Wagyu with Clear Creek wagyu served on a handmade corn masa, topped with bone marrow, sour cream, queso fresco, black beans and chorizo.

The other two appetizers were Calamares Fritos (fried calamari) with carrots in escabeche and escabeche alioli; and Burrata with candied pumpkin seeds, balsamic-vanilla and chipotle reduction.

As my entrée, the Chuletón al Pastor pork chop in adobo sauce with pineapple, cilantro and onion was excellent. Cantina also offered the Tampiqueña grilled skirt steak served with red rice, rajas, black beans and enmolada; and the Arroz Verde con Camarón, white rice cooked in cilantro broth, served with grilled seasonal vegetables, chile güero alioli and shrimp. The three dessert alternatives were Churros served with chocolate or cajeta sauce; Tres Leches traditional cake soaked in three different milks; or Panna Cotta de Mango with white chocolate and yogurt ice cream.

his relaxed Turnberry Isle Miami resort restaurant serves Mediterranean farmhouse fare in an airy space with delightful views contributing to the overall experience. It is an American-inspired kitchen and bar offering contemporary cuisine that attracts diners looking for lighter comfort food. Corsair's open kitchen offers authentic creations designed to satisfy your palette in a friendly, sophisticated setting; a perfect gathering place for breakfast or lunch. Beautifully designed, the casually elegant environment flows seamlessly onto an outdoor patio overlooking a scenic tropical oasis and the resort's acclaimed championship golf courses. At Corsair, food is fresh and simply prepared. Corsair's Miami Spice lunch menu included two appetizer choices, the Corsair Caprese with heirloom tomatoes, burrata, crouton, watercress, balsamic and sea salt; and the Chilled Avocado and Cucumber Soup with crab, lime, scallion and chervil. The entrée selections were the Kale and Brussels Salad with grilled salmon, avocado, tomato and lentil vinaigrette; The Brie and Prosciutto Sandwich with ciabatta, onion bacon jam, arugula and hand cut chips; and the Handmade Pasta with asparagus, peas, leeks, beans, tomato and cheese. For dessert, they offered the Vanilla Panna Cotta with lemon marinated berries; and a Key Lime Parfait with graham cracker crumbs and sweet cream.

Photos provided by Corsair Kitchen & Bar

14 WIREMAG.COM #35 2017

HAKKASAN

4441 Collins Ave., Miami Beach

ESTEFAN KITCHEN

140 NE 39th St., Suite 133, Miami Design District iami's most iconic contemporary family launched a new venture this year and it has already drawn attention from around the world – most notably, the foodie world. International superstars Emilio and Gloria Estefan opened Estefan Kitchen, a new fine-dining Cuban restaurant in the Miami Design District. With Estefan Kitchen, the renowned Miami tastemakers collaborated for the first time with their longtime friend Craig Robins, CEO and president of DACRA, to open in the District. Chef Odell Torres showcases the cuisine of the Estefan's native Cuba with bold flavors and locally sourced ingredients. The menu offers reimagined versions of traditional Estefan family recipes, with dishes such as Lechón Flatbread, Lechón Crispy Moros, Vaca Frita, Braised Short Ribs and Paella. I started my Miami Spice dinner with the Pan con Tomate y Chicharrones, toasted cuban bread with sofrito and crispy pork belly; and the Naranjita craft cocktail with Grey Goose Orange, muddled orange and mango mix and Peach Schnapps. My entrée was the Cuban Risotto with creamy valencia rice, queso blanco and sweet plantain, topped with shredded flank steak. I also considered the Lechón Asado award-winning traditional slow roasted pork, marinated in Cuban criolla sauce, topped with grilled onions, mojo and served with moro rice and yucca as my other choice. For dessert, I enjoyed the Arroz con Mango classic rice pudding with a layer of mango puree, topped with mint meringue.

Photos provided by Estefan Kitchen

16 WIREMAG.COM #35 2017

ith its acclaimed restaurants always among the most popular destinations for the Miami Spice summer dining program, the Fontainebleau Miami Beach dazzles locals and visitors alike with their delicious menu offerings. One of the most influential restaurants in global Asian cuisine, Hakkasan is widely credited with changing the face of Chinese cuisine in the United Kingdom and today is a Michelin-starred restaurant with locations around the world. Famed French interior design firm Gilles & Boissier, credited with such inspired projects as Maison Boulud in Beijing, W Hotel in Shanghai and the Moncler shops, created Hakkasan's stunning, contemporary interior. Hakkasan also offers traditional Dim Sum lunch on Saturdays and Sundays with a variety of dumplings ranging from tender to crispy, congees with meats, poultry and vegetables, stir fried rice and noodles dishes, soups and vegetable sides. For Miami Spice dinner, the appetizer is Green Salad with crispy taro in plum dressing.

These entrées are all included and served family style: Steamed Flounder Fish with black bean sauce; Stir-Fry Beef with lotus root in white peppercorn sauce; Stir-Fry Baby Pak Choi with garlic; and Chicken Fried Rice with salted egg. For dessert you can choose Mango Custard with grapefruit, calamansi and coconut, or Chocolate Mousse with cashews and passionfruit.

Photos provided by Hakkasan

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LIGHTKEEPERS

455 Grand Bay Dr., Key Biscayne Waterfront Dining

ightkeepers, the casually elegant restaurant and bar at The Ritz-Carlton Key Biscayne in Miami, is located just off the island's gorgeous ocean waters. Lightkeepers features a contemporary, coastal-inspired dining room, a cool, casual indoor/outdoor bar and a beverage program featuring unique, hand-crafted cocktails. The menu, crafted by Executive Chef Raul A. Del Pozo, relies on locally sourced ingredients – cheeses from Winter Park, beef from Ocoee and snapper from Key West. "Locally grown and caught ingredients are key to the quality and diversity of the menu," says Del Pozo. "We use modern cooking techniques and charcoal and wood burning Josper ovens to enhance flavors."

Named as an homage to the lighthouse keepers who watched over Key Biscayne's historic Cape Florida Lighthouse in the 1800s, Lightkeepers is a premier waterfront dining and imbibing destination for locals and visitors alike. The appetizers for my Miami Spice dinner with Michael Bustamante, were Lamb and Chorizo Empanadas with olive, raisin and pimiento; Oysters on The Half Shell based on the chef's daily selection of East Coast oysters; and Beets and Burrata with roasted and raw beets, local burrata, heirloom cherry tomatoes, foraged mushrooms and pumpkin oil. For our entrées we selected the Florida Snapper with heirloom bean, white asparagus salad, gremolata and fresh citrus; and the Josper Roasted Flank Steak with roasted and truffled marbled potatoes and blistered tomato cluster. Dessert was a lovely Papaya and Passion Fruit Pavlova with coconut sorbet.

Photo provided by Lure Fishbar

LURE FISHBAR

1601 Collins Ave., Miami Beach ure Fishbar, located at the Loews Miami Beach Hotel, has brought its seafood-driven concept from New York's downtown SoHo neighborhood to this iconic hotel. Between its catch-of-the-day freshness and posh nautical motif, Lure has established itself as a great addition to Miami's culinary scene. Lure's menu includes a mouthwatering array of raw bar, crudo and sushi bar offerings, as well as Miami-inspired appetizers and entrées complete with surf and turf composed plates and SoHo signature favorites. Lure recently welcomed newly appointed Executive Chef Nicolas Cabrera to Chef/ partner Josh Capon's award-winning culinary team. Cabrera brings his passion and enthusiasm for fine dining to the highly-celebrated restaurant. After ordering an Old Fashioned cocktail with Old Forester bourbon, sugar and angostura bitters, I pondered on my appetizer choices for Miami Spice dinner: Oyster Delight with citrus caviar and cucumber; Kampachi Crudo with tomato, crispy onions and yuzu kosho; Summer Watermelon with granny smith apples, watercress and burnt onion vinaigrette; and Asparagus Salad with perfect egg, heirloom cherry tomatoes and bonito flakes. For my entrée, my options were the Sushi Platter chef's selection; Snapper with mediterranean lentil salad, saffron and lime; and Bavette Steak with caramelized cipollini and miso butter sauce. Desserts were Lure's Signature Key Lime Pie with graham cracker, whipped cream and white chocolate, and Water Chocolate Cake with green tea ice cream and chocolate crumb. My delectable dinner choices were Asparagus Salad, Sushi Platter and Key Lime Pie. Photo by Rafa Carvajal

Photo provided by Lure Fishbar

Photo by Rafa Carvajal

18 WIREMAG.COM #35 2017

Photo provided by Lure Fishbar

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Photo provided by Market at EDITION

Photo by Lyall Aston. Provided by Meat Market

MARKET AT EDITION

MEAT MARKET

ean-Georges Vongerichten brings his unique twist on Italian classics to Market at EDITION, a full-service 4,600 square-foot restaurant and patisserie, which serves eclectic, international fare for breakfast, lunch and dinner. Inspired by the great century-old markets in Madrid and Barcelona, Market at EDITION has become a dining destination for locals and hotel guests alike. Chef Jean-Georges presents three distinctive environments, united by a love for locally sourced ingredients, vibrant flavors and vivid textures. Market at EDITION is ideal for a morning coffee, a bite to take to the beach or a delicious meal to enjoy with great company. Additional features include a raw bar, a cheese and charcuterie station, freshly baked bread and sweets at the pastry pod, and wood-fired pizzas and grilled entrées. A large outdoor terrace offers café seating overlooking Collins Avenue, outfitted with potted tropical plants, custom teak tables, and imported Parisian woven bistro chairs. My friend Haven Thorn and I chose the Daily Selection of East/West Coast Oysters; and the Burrata with heirloom tomatoes, basil and sourdough bread as our appetizers. For our entrées, we enjoyed a very yummy Black Truffle and Fontina Pizza; and the Rigatoni and Meatballs. For dessert, we opted for the Chocolate Marshmallow Cake; and the Ice Cream Sundae with salted caramel ice cream, candied peanuts, candied popcorn, whipped cream and chocolate sauce.

estaurateur David Tornek's Meat Market, the contemporary South Beach steakhouse, in conjunction with acclaimed Chef Sean Brasel, both formerly of Touch, has proven to remain a bustling hotspot for celebrities, local foodies and Miami Beach's trendsetters. This foodie favorite 4,400 square-foot, 180-seat indoor/outdoor restaurant is a truly contemporary steakhouse, boasting a sophisticated ambiance sizzling with New York City style energy, a happening bar scene, and a delicious menu featuring prime cuts of beef, excellent fish, seafood and poultry dishes at a wide range of price points geared to draw an array of clients. Brasel has created a menu that embraces the staples of a classic steakhouse – a variety of prime cuts, amazing sides and appetizers, and a top notch Wine Spectator award-winning wine list – but infuses it all with an artful, contemporary spin that diners love.

My friend Kim Falconer and I chose two appetizing starters, the Wagyu Carpaccio with white truffle aioli, yuca chips and shiitake mushroom salad; and the Wagyu Slider with chipotle aioli, smoked bacon, smoked cheddar and arugula spiced market fries. Our entrées were the 8 oz. Charbroiled Prime Ribeye and Bone Marrow Duo with grilled cauliflower and tomato bacon jam; and the Wood Grilled Churrasco with fried bermuda onion rings and aji dipping sauce. For dessert we enjoyed the Fireman Derek's Carrot Cake with pistachio gelato and white chocolate ganache. Meat Market is always a great choice for fine dining on Lincoln Road.

2901 Collins Ave., Miami Beach

Photo by Rafa Carvajal

915 Lincoln Rd., Miami Beach

Photo provided by Market at EDITION

Photo by Rafa Carvajal

Photo provided by Meat Market

20 WIREMAG.COM #35 2017

Photos provided by Mignonette Uptown

MIGNONETTE UPTOWN

13951 Biscayne Boulevard, North Miami n operation for decades, North Miami Beach's Gourmet Diner was a dining mainstay. It was only fitting that Danny Serfer, the chef/restaurateur behind some of Miami's most beloved restaurants – Blue Collar and Mignonette – would take over the iconic space after it moved. "I always loved the look, feel and location of the Diner," says Serfer, whose craveable, soulful and approachable cooking is deeply rooted in classic Americana. Mignonette Uptown, like the Diner before it, has become a gourmet neighborhood haunt with a spirit all its own. Serfer is giving his neighbors more than a few reasons to step through Uptown's classic diner-style front doors, so I had to go to Mignonette for Miami Spice dinner. The appetizers included Half Dozen Oysters chef's choice with mignonette and cocktail sauce; Greek Salad with peppers, heirloom tomatoes, olives and red wine vinegar; and Lamb Meatballs with watercress, citrus, avgo lemono and tzadziki. The entrée choices were Branzino with fennel-potato hash and scampi sauce; Lamb Chops with zuchini-gruyere gratin and demi; Faroe Island Salmon with orzo, peas and saffron broth; and Veggie Plate with any 4 veggies. For dessert you can satisfy your sweet tooth with Bread Pudding butterscotch and heath bar with cayenne whipped cream; or Valrhona Chocolate Cake with ice cold milk.

Photos provided by Rusty Pelican

RUSTY PELICAN

3201 Rickenbacker Causeway, Key Biscayne Waterfront Dining

he Rusty Pelican is one of the most historic dining locations in South Florida. After re-opening following an extensive $7 million renovation, Key Biscayne's iconic waterfront dining destination has undergone another transformation. The restaurant renowned for its breathtaking views of downtown Miami unveiled a new world class wine program, menu and craft cocktails.

Internationally renowned Master Sommelier Michael Jordan was tapped to curate a new wine list of over 300 bottles – all of which are on display in their striking glass cube cellar; a signature design element at Rusty Pelican's entrance. Chef Jimmy Pastor's menu is a perfect complement to the restaurant's idyllic waterside perch, with a wide array of fresh seafood and raw bar selections, along with signature dishes like 16 oz. Bone-in Ribeye and Niman Ranch bonein 20 oz. pork chop, as well as unique garden-fresh salads and house-made pastas that guests have clamored for. For Miami Spice dinner, Michael Bustamante and I enjoyed the Salmon Tartare with crispy jicama and asian pear-avocado salad and soy-yuzu dressing; and Braised Boar Shank with rosemary rainbow potatoes, port and cherry gastrique. Our entrée selections were Atlantic Salmon, pan seared with creamy mashed potato and garlic caper butter sauce; and Short Rib braised for six-hours with truffle orecchiette and pasta mac n cheese. Key Biscayne Pie with graham cracker crumbs, key lime custard and candied lime; and Coconut Flan with grated coconut and pecan tuile satisfied our dessert cravings.

#35 2017 WIREMAG.COM 21

Photos provided by Smith & Wollensky

Photo provided by Scarpetta

SCARPETTA

4441 Collins Ave., Miami Beach amed 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 a meal down to the very last bite. Renowned celebrity chef Scott Conant serves rustic, yet refined, mouth-watering Italian cuisine in a light, airy space that marries a traditional maritime aesthetic with New World elegance, creating a setting that is as memorable as its delightful cuisine. The Fontainebleau Miami Beach AAA Four Diamond award-winning restaurant's bold architectural design serves as the perfect stage for Conant's seasonally-inspired Italian fare. Renowned for his ability to coax sublime flavors from the simplest ingredients, Conant's menu is composed of farm-fresh ingredients and clean, earthy flavors that pay homage to his Italian heritage and travels throughout the country. The Miami Spice dinner menu appetizers included Creamy Polenta with fricassée of truffled mushrooms; Mozzarella in Carrozza with stewed baby tomatoes; and Mediterranean Octopus with potatoes, capers and olives. The Beef Short Rib Agnolotti with horseradish, brown butter and bread crumbs; Roasted Branzino with sunchoke, eggplant and salmoriglio; Oven Roasted Chicken with semolina gnocchi, asparagus and hen of the woods mushrooms; and the Spaghetti with tomato and basil were excellent choices for delicious entrées. The desserts were Coconut Panna Cotta with caramelized pineapple and guava soup; and Tiramisu with amaretto, mascarpone and chocolate crumb.

Photo by Michael Pisarri. Provided by Scarpetta

22 WIREMAG.COM #35 2017

SMITH & WOLLENSKY 1 Washington Ave., Miami Beach Waterfront Dining

ince its opening in 1977, Smith & Wollensky (S&W) has served USDA Prime steaks and premium seafood to countless locals, celebrities, tourists and foodies from around the world.

This year the restaurant is celebrating 20 years in South Beach after a complete renovation to offer modernized dining, plus an expanded indoor bar and lounge, and its stunning new Overlook Deck. Smith & Wollensky's new look improved an already wonderful waterfront dining setting. The restaurant has the most beautiful views in South Beach and its new design gives everyone a front row seat. The new uncovered upstairs deck and augmented water views create a stunning waterfront locale for S&W's customers. The starters for Miami Spice dinner were Soup of the Day; Mini Iceberg Wedge with bacon lardons, and bleu cheese; Ribeye Carpaccio with arugula, Parmesan, lemon oil and crostini; Shrimp Cocktail with jumbo shrimp, cocktail and ginger sauce (add $15); or Angry Shrimp with spicy lobster butter sauce and mashed potatoes (add $16). The entrée selections included Petit Filet Mignon with roasted asparagus and fingerling potatoes; Salmon Steak with fennel pollen, nicoise vegetables and caper vinaigrette; Pan Seared Chicken Breast with olive oil poached tomatoes, arugula and garlic chips; USDA Prime New York Strip 14 oz. (add $20); and USDA Prime Boneless Ribeye 16 oz. (add $25). For dessert the selections were Chocolate Layer Cake or Coconut Cake. On Mondays and Tuesdays S&W is offering a Miami Spice secret word of mouth complimentary glass of S&W red or white wine by mentioning this article. This promotional offer is available when requested by the guest and is not being advertised.

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Photo provided by StripSteak

Photos provided by Tamara Bistro

STRIPSTEAK

TAMARA BISTRO

tripSteak by Michael Mina at the Fontainebleau Miami Beach is a contemporary steakhouse that offers a true fine dining experience from its impressive open kitchen with à la carte cuts of steak, as well as signature specials that go far beyond traditional steakhouse fare. A plethora of meats and fresh fish prepared on the wood-burning grill and an expansive raw bar will satisfy diners who enjoy contemporary cuisine. The two-story, indoor-outdoor restaurant is an elegant and engaging social destination that redefines the modern steakhouse with a robust menu of reimagined classics. 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 hotel's on-site aging room and butcher shop. Indulgent accompaniments and a medley of signature and seasonally rotating sides round out Stripsteak's menu. For Miami Spice dinner the appetizer choices were Heirloom Tomato Salad with watermelon, goat cheese and maple dressing; Roasted Corn Soup with spring onion, fava bean and smoked bacon lardon; and Ricotta Cavatelli with braised short rib ragout, tomato and Parmesan. As entrées the selections were Grilled Beef Churrasco with crispy russet potato and chimichurri; Herb Roasted Chicken Breast with confit leek, white bean and mustard jus; and Pan-Seared Striped Bass with fennel purée, bok choy and sweet soy glaze. The dessert offerings were Passion Fruit Panna Cotta with raspberry and coconut; and Milk Chocolate Mousse Bar with caramelized banana ice cream and hazelnut.

or over 75 years, the National Hotel has been a shining gem in Miami Beach's world-renowned Art Deco District. Iconic and timeless, the hotel has welcomed generations of guests who appreciate its streamlined elegance, stylish appointments and oceanfront location in the heart of South Beach. The National's Tamara Bistro, an intimate restaurant whose charming interior is highlighted by a signature art deco mosaic ceiling in the style of legendary 1920s artist Tamara de Lempicka, offers diners breakfast, lunch and dinner while gazing through soaring windows overlooking the hotel's pool and al fresco terrace. This stunning mosaic ceiling sets the tone for a culinary experience showcasing the flavorful dishes of a traditional French bistro. I dined at Tamara Bistro for their Miami Spice brunch, which included its signature 1939 full breakfast buffet with eggs, pastries, cereals, fruits, cheeses, breakfast breads, waffles, breakfast sandwiches, bacon, sausage and breakfast potatoes. In addition, you can choose one of the following entrées: Bacon and Swiss Grilled breakfast sandwich with bacon, Swiss cheese, cucumber and tomatoes; Eggs Benedict; Blackened Mahi Tacos with savoy slaw, mango salsa, avocado and yuca fries; Jerked Chicken Caesar Salad with romaine hearts, jerked chicken satay, sundried tomatoes, olives and Parmesan cheese; Tuna Nicoise Salad with Boston lettuce, ahi tuna, Peruvian potatoes, olives, tomatoes, anchovy, onions, haircut vert and organic eggs; and National Burger with 8 oz. of cab beef and your choice of cheese, Boston lettuce, tomato, red onions and signature fries. The brunch desserts were Mango Sorbet with orange blossom water and berries; Creme Brûlée with caramel crust; and Candied Pecan Cheesecake with chantilly cream, caramel sauce and strawberries.

Tamara Bistro is also offering lunch and dinner for Miami Spice.

4441 Collins Ave., Miami Beach

Photo by GFX. Provided by StripSteak

24 WIREMAG.COM #35 2017

1677 Collins Ave., Miami Beach

Photos provided by The Dutch

Photos provided by TATEL Miami

TATEL MIAMI

1669 Collins Ave., Miami Beach ATEL Miami was created with the intent to build global awareness for traditional Spanish cuisine and culture. Spanish superstar Enrique Iglesias and Rafael Nadal and Pau Gasol, two of the most important athletes in Spain's history, partnered with Abel Matutes Prats and Manuel Campos Guallar of MABEL Capital for the expansion of TATEL to our Magic City. TATEL Miami provides a unique fine dining experience that brings together high quality Spanish gastronomy, the culture of Spain and the world of entertainment with a mixed-age atmosphere, an energetic bar lounge, and a central stage that holds live music shows every night; all within an elegant interior set up design inspired by the Roaring '20s. TATEL Miami offers a mix of traditional Spanish cuisine along with modern variations on the classics. Executive Chef Nicolas Mazier, former executive chef of NOBU Miami, leads TATEL Miami's culinary team and its execution of the menu created

by TATEL Madrid's executive team. For Miami Spice dinner TATEL included the following appetizers: Tortilla Trufada Spanish omelette with truffle; Grilled Octopus with confit potatoes and mojo sauce; Fresh Heirloom Tomatoes with "ventresca" tuna; Organic Quinoa with vegetables and feta cheese; or Seabream Ceviche. EntrĂŠes were Tuna Tartar; Orzo Risotto with shaved truffle; Veal Milanesa TATEL with egg and truffle; and Chilean Seabass Andalusian Style.

Arroz Con Leche rice pudding; Flan TATEL Made of Brie Cheese; and The Brutal Chocolate Cake with vanilla ice cream were lovely dessert choices.

THE DUTCH

2201 Collins Ave., Miami Beach n November 2011, New York restaurateurs Chef Andrew Carmellini, Josh Pickard and Luke Ostrom brought their very popular American restaurant, The Dutch, to W South Beach Hotel & Residences, in partnership with Miami impresario Nicola Siervo. Executive Chef Adonay Tafur works closely with Carmellini to develop The Dutch's menu showcasing fresh fish and shellfish, choice meats and the best local produce available. Dishes are influenced by a range of flavors from the Caribbean to Morocco, the Gulf Coast to the West Coast, and Cuba to Italy. Carmellini also draws from a lifetime of family road trips taken from his home in Cleveland to Miami, where his grandfather ran The Surf Club back in the day. The Dutch's Miami Spice delicious appetizers were Corn Croquettes with tomato compo; Heirloom Tomato Salad with farmed goat cheese and basil seeds; Piri Piri Chicken Wings with lemon and cilantro; and Xo-Prawns (add $8) with chop suey and cashews. For entrĂŠes, Carmellini and Tafur offered Artichoke Ravioli with pecorino cheese and chicken jus (add $10 for black truffle); Faroe Salmon with vegetable ragu and wheat berries; and Roasted Jerk Pork with Coca-Cola rice and pineapple chutney. The dessert choices were Coconut Cream Pie with rum chantilly and mango compote; Chocolate Rum Cake with banana and orange creamsicle; and three scoops of Housemade Ice Creams and Sorbets.

#35 2017 WIREMAG.COM 25

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TWIST: Flamboyance with DJ Pow-

Treme with DJ Tony Moran. No cover before midnight, 21+ for FL Residents; after midnight 21+ members $7, non-members $10; $12 all night for under 21. $3 well drinks 11 p.m. - midnight. $150 VIP room bottle special.

TWIST: Muscle Boy Saturdays

er Infiniti. Outrageous beats all with DJ Mika. 10 p.m. - 5 a.m. 2-4night! 2-4-1 Happy Hour, 1-9 p.m. 1 Happy Hour 1-9 p.m. on everyon everything. "Never a cover… thing. "Never a cover… Always a Always a groove." groove."

SATURDAY, SEPTEMBER 2 HÔTEL GAYTHERING: Hoppy Hour 5-9 p.m. with $5 well drinks.

Enjoy $3 Stellas & $7 Oliver Mints.

SCORE: Two parties under one roof. Level 1: Club Boi Miami in association with Score present Sexxy Saturdays: Labor Day '17 Celebration featuring the music of DJs. Plus sexy Go-Go's on stage.

Level 2: Flashdance party featuring DJ/producer Phil Romano and Paulo Fragoso. Special choreography performances and hot male Go-

SUNDAY, SEPTEMBER 3 CAMEO: URGE returns to South Beach with it's Labor Day themed event "Taboo" featuring the music of superstar DJ/producers Paulo and Pablo Lopez. Advance tickets available at urgemiami.com. 1445 Washington Ave., Miami Beach HÔTEL GAYTHERING: Hoppy Hour 5-9 p.m. with $5 well drinks.

Enjoy $3 Flat Tires & $7 Absolut flavors all night. Kickball returns September 10, get your teams

Go's. Advance tickets available at ready and sign up! showclix.com. Open bar 11:0011:30 p.m.

SCORE: Score presents Huntee Sundays "U Looking Fierce To-

SPACE: A Musical Journey Curat- night!" hosted by TP Lords, and ed by Claptone by Link Miami Reb-

cast: Ann Atomic, House Of Kuntz,

els. 21 & over. 11 p.m. $10-plus.

Dasha Sweetwaters & more. Music

For more info, visit clubspace.com. by DJ Sushiman. $6 drink specials, 34 NE 11th St., Miami

$4 Becks. Open bar 10:30-11 p.m.

WIREMAG.COM/GOINGOUT TWIST: 2-4-1 Happy Hour 1-9

CALENDAR OF EVENTS AUGUST 31 - SEPTEMBER 6

TUESDAY, SEPTEMBER 5

p.m. on everything. Steamy Sundays in the Garden Bar. Pussila's

HÔTEL GAYTHERING: Hoppy

Underwear Contest: winner gets

Hour 5-9 p.m. with $5 well drinks.

$100 bar tab. Music by DJ Pau-

Enjoy $6 Rekorderlig ciders & $7

lie. "Never a cover... Always a

Alexander Beaverhausens. At 7

groove."

TWIST: Getting Fresh with TP

p.m. on everything. Globoy Tues-

Lords, featuring Josefina La Glo-

days with beats by DJ Carlos G. $5 Fireball shots. "Never a cover… Always a groove."

HÔTEL GAYTHERING: Hoppy Hour 5-9 p.m. At 8 p.m., join in for Karaoke Mondays with $5

Donations are encouraged. #YoGay! SCORE: Planeta Macho, "The Hottest

Latin

Party

in

Miami

well drinks. Enjoy $3 Coronas,

Beach." Hosted by Diva Helen

$5 house margaritas & $7 Phin-

Swan. Music by DJ Yazz Burrell.

eas Spicehaus all night long.

Hosted by Lola Lotus and Marco Perez with his hot male dancers.

TWIST: 2-4-1 Happy Hour 1-9

$6 rum cocktails and $4 Mod-

p.m. on everything. At night, VJ

elo Especial. No cover for FL ID

Nathan presents: Pop! Mondays.

holders until 1:00 a.m. Open bar

Sounds by DJ Josh Riptide. "Never

11:30 p.m. - 12 a.m.

a cover… Always a groove."

WIST

AT T S Y A ID R F D E K C A P S Y A APHLWOTOS BY J.R. DAVIS

WEDNESDAY, SEPTEMBER 6

HÔTEL

GAYTHERING:

bos and sounds by DJ Sushiman.

Showtime 1 a.m. “Never a cover… Always a groove.”

DISH DEALS!!

p.m., join in for inner space yoga.

MONDAY, SEPTEMBER 4

WIREMAG.COM/PHOTOS

TWIST: 2-4-1 Happy Hour 1-9

Hop-

py Hour 5-9 p.m. with $5 well

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