Wire Magazine 35.2018 Dining Delicious Miami Spice 2018 Special Issue

ISSUE # 35 | 08.30.18

DINING DELICIOUS IN MIAMI & MIAMI BEACH

O C C A B O T C I X IS TO

S I H T S I E LIF N O N C I X TO

TABLE OF CONTENTS: 6. PUBLISHER'S CORNER: DINING DELICIOUS DURING MIAMI SPICE

Enjoy delicious dining at some of Miami and Miami Beach's finest restaurants during the 17th annual Miami Spice restaurant promotion.

8. THE BIRTH & EVOLUTION OF MIAMI SPICE

Wire Magazine sat down with Steve Haas, architect of Miami Spice, to discuss how and why the dining program got started, and how its popularity has grown over the last 17 years.

9. RED, THE STEAKHOUSE + EXECUTIVE CHEF PETER VAUTHY INTERVIEW EVENT PRESENTED BY

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Publisher/Editor in Chief Rafa Carvajal Associate Publisher/Editor Michael Bustamante Design & Production True Ink Designs L.L.C. | trueinkdesigns.com Columnists Alfredo Barrios Alyn Darnay Anthony Reyes Michael W. Sasser Dr. Amy Wecker 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.

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PUBLISHER'S CORNER DINING ON DELICIOUS FOOD DURING THE 17TH ANNUAL MIAMI SPICE RESTAURANT PROGRAM

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Welcome to Wire Magazine's annual Dining Delicious Miami Spice special issue. This week, we provide our readers in South Florida, across the U.S. and internationally with a preview of the 2018 Miami Spice Restaurant Program. This special issue is also a reference tool that you can keep handy in print or digital format for your future dining out plans.

In order to publish this year's Wire Magazine Miami Spice special issue, I had the distinct privilege and pleasure of savoring a plethora of delicious dishes crafted by some of Miami's greatest chefs at 21 fine dining restaurants.

EXPLORE NEW OPPORTUNITIES!

The Greater Miami Convention & Visitors Bureau (GMCVB) is celebrating the 17th anniversary of its very popular Miami Spice program from August 1 to September 30, 2018. This is the ideal time for foodies or anyone who enjoys dining out with friends or to celebrate a special occasion, to visit many of the participating Greater Miami and the Beaches' restaurants, part of our City's ever-growing and multiculturally diverse culinary scene. "We are thrilled to be celebrating the 17th anniversary of Miami Spice and its extraordinary value which gives diners the opportunity to revel in the savory, signature dishes created by world-renowned chefs," explained GMCVB President and CEO William D. Talbert, III, CDME. 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. The restaurants are located in our City's most popular and vibrant neighborhoods – such as Miami Beach, Bal Harbour, Brickell, Coconut Grove, Coral Gables, Doral, Downtown Miami, South Miami, Sunny Isles, and Wynwood.

The discounted Miami Spice menu prices include an appetizer, entrée and dessert. Tax, tip, cocktails and service charges are additional. Many participating restaurants are also offering libations from their cocktail menus and wine lists at special prices to complement your Miami Spice dining experience. Almost 250 restaurants are participating in Miami Spice 2018, including 52 that decided to join in for the first time.

In addition to reading this week's Wire Magazine special issue and enjoying the mouth-watering photos of the restaurants' dishes, I recommend visiting iLoveMiamiSpice.com for additional information about participating restaurants and their most current menus – which may change from August to September, or even more often for restaurants that choose to offer more variety to diners. You can also contact the restaurant and ask them for their Miami Spice menu selections.

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6 WIREMAG.COM #35 2018

THE BIRTH AND EVOLUTION OF THE

MIAMI SPICE

RESTAURANT PROGRAM

By Rafa Carvajal

Steve, a graduate of Miami Beach High School, has been part of Miami's culinary industry for many years. Steve is currently the director of operations and executive director for Centerplate at the Miami Beach Convention Center.

Some of his prior professional experiences include chairman of the board of the Greater Miami Convention & Visitors Bureau, the owner of Steve Hass' City Hall The Restaurant and the regional director of China Grill Management.

Rafa Carvajal: Tell our readers why you are known as the architect of Miami Spice.

Steve Haas: I am known as the architect of Spice because I called a meeting almost 18 years ago with the GMCVB, Miami Herald, and American Express with Terry Zarikian (who was the publicist for China Grill Management, while I was the regional director) and left the meeting with the name, program, manpower, and funding all in place to make this happen.

PHOTO PROVIDED BY PLANTA SOUTH BEACH

s the Greater Miami Convention & Visitors Bureau (GMCVB) celebrates the 17th year of its highly popular Miami Spice Restaurant Program, taking place August 1 through September 30, Wire Magazine looks back at how a discounted dining program that brings local and visiting foodies was born and how it has evolved since its inception in 2001. We sat down with Steve Haas, known as the architect of Miami Spice, to ask him how Miami Spice got started, how it has flourished, and its importance to the continued evolution of our Greater Miami and the Beaches ever-growing and multiculturally diverse culinary scene.

RC: How and why was the Miami Spice dining program started?

SH: It actually started due to lack of business in all of Miami because of 9/11. I had to find a way to bring people away from their TVs and back into restaurants. Even though I was involved with several properties, China Grill, Tuscan Steak, Blue Door at the Delano and Red Square, I knew that all restaurants were hurting and had to do something to help address not only my concerns but the community's as well.

RC: How has the program evolved since its inception?

SH: The program started with 54 restaurants the first year for dinner only. Now, a whopping 250 restaurants are serving lunch and dinner with days, times, availability and menus all online for the public to see and be able to make smart choices.

"IT'S SUCH A GREAT WAY TO EXPOSE YOUR RESTAURANT TO A CLIENTELE THAT MIGHT OR MIGHT NOT HAVE EXPERIENCED YOUR CONCEPT. MANY SMART RESTAURANTS PUT THEIR SIGNATURE ITEMS ON THE MIAMI SPICE MENU." - STEVE HAAS

8 WIREMAG.COM #35 2018

"PEOPLE LOVE TO EAT. WE LIVE TO EAT, AND NOW THIS PROGRAM IS CONSIDERED ONE OF THE MOST SUCCESSFUL RESTAURANT PROGRAMS IN AMERICA."

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RC: As a former restaurateur, what is the importance of the annual Miami Spice program for chefs, restaurateurs and diners?

SH: It's such a great way to expose your restaurant to a clientele that might or might not have experienced your concept. Many smart restaurants put their signature items on the Miami Spice menu.

RC: To what do you attribute the great success of the Miami Spice program for 17 years?

SH: People love to eat. We live to eat, and now this program is considered one of the most successful restaurant programs in America.

The word is out to come to Miami in August and September to get a great value.

RC: Tell our readers about your new position at the Miami Beach Convention Center.

SH: I am now the director of operations and executive director for Centerplate at the Miami Beach Convention Center. I was asked to come in to take the Convention Center experience to a much higher level in food and beverage. I joined Centerplate because it is a very progressive company looking to innovate and enhance the experiences of our Convention Center exhibitors and patrons. I am very glad to be working for Centerplate and helping make Miami Beach the best choice for conventions from around the world.

RC: Give us a sneak peek at some of the new dining opportunities that will be offered at the Miami Beach Convention Center once construction is finalized.

SH: We have created menus that will challenge any of our top restaurants or caterers and produce this experience in mass quantities. Our new and exciting ballrooms will seat up to 3,600 guests with staging, dance floors, runways, etc. I am also now working with Redland Community to guarantee the freshest, hottest produce and bring that into the Center to enhance the guest experience. They will get to taste unusual flavors such as mangosteens, chocolate pudding fruit, chocolate mint herbs, lavender star fruit, etc. – the list goes on. Also, items that are not seen in places like the Midwest, such as mamey, guanabana, yucca, malanga, bonito and many others. I am bringing to the U.S. a culinary experience that you will only find in the Miami area.

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RED, THE STEAKHOUSE 119 WASHINGTON AVE., MIAMI BEACH ENJOY THE FINEST CERTIFIED ANGUS BEEF PRIME

By Rafa Carvajal

For Miami Spice, Peter Vauthy themes his Spice menus each week, so Red's menu offerings differ from one week to another, and you can enjoy a diverse selection of food and favorites from the restaurant's appetizers, entrĂŠes and desserts.

We had an opportunity to sample several of Red's delicious dishes during our Miami Spice dinner visit, starting with these appetizers: Steak Tartar with Certified Angus Beef (C.A.B.) Prime filet, caper vinaigrette, and crostinias; Italian Buratta with heirloom tomatoes, 25 year balsamic, basil and XVOO; Baby Spinach Salad with baby spinach, hard-boiled egg, and bacon vinaigrette; and Shrimp Cocktail with white Gulf shrimp and classic cocktail sauce. Our entrĂŠe

10 WIREMAG.COM #35 2018

PHOTOS PROVIDED BY RED, THE STEAKHOUSE

ed, the Steakhouse is a hidden gem in South Beach helmed by Executive Chef Peter Vauthy that is very popular with discerning diners. This delicious steakhouse is known for featuring only the finest Certified Angus Beef Prime on and off the bone in an upscale, modern and trendy setting. Red's cuisine is a hybrid of classic dishes using only the freshest seasonal ingredients. Everything is prepared from scratch, including the sauces and garnishes. Named "Innovator of the Year" by the National Beef Association, Red is a not so traditional steakhouse that claims to be able to "convert even the staunchest of vegetarians into ravenous carnivores." Diners are encouraged to stop by during happy hour to enjoy a selection of over 500 wines, including Red's own private blends and handmade signature cocktails, and during its seasonal "Wine-Wednesdays" series for specially priced bottles of wine.

was a savory C.A.B Prime Ribeye. We also sampled four sides: Brussel Sprouts with Pancetta, Four Cheese Mac & Cheese, Parmesan Mashed Potatoes, and SautĂŠed Broccoli & Garlic. For desserts, the Nutella Cheesecake with Oreo crust, chocolate and caramel sauces, whipped cream, and caramelized hazelnuts; and the Rum Cake with salted caramel sauce, whipped cream, and tuille were delightful.

After our dinner, I sat down with Peter to chat about Red, the Steakhouse, his Miami Spice menus and the value of the program for chefs, restaurateurs and diners.

Rafa Carvajal: Tell our readers about Red, the Steakhouse.

Chef Peter Vauthy: Red is a modern and contemporary steakhouse with a laser focus on the finest ingredients from around the world.

RC: Why should Wire Magazine readers dine at Red during Miami Spice?

CPV: We do not just offer steak on our menu, but we do only serve Certified Angus Beef Prime at Red, the Steakhouse. What that means is our customers are eating the top 1/2 of 1% of the quality of meat that is served across the U.S.

"RED IS A MODERN AND CONTEMPORARY STEAKHOUSE WITH A LASER FOCUS ON THE FINEST INGREDIENTS FROM AROUND THE WORLD." - CHEF PETER VAUTHY

RC: How are your Miami Spice offerings different than those of other restaurants?

CPV: We theme each week for Miami Spice, so the offerings differ from one week to another. One week's feature might be a Wagyu Beef empanada, and the following, crab cakes might make the cut. It's a diverse selection of food and favorites from our year.

RC: In your opinion, what is the value of the annual Miami Spice program for chefs, restaurateurs and diners?

CPV: It gets us the opportunity to showcase our food to a larger audience who might not ever make Red a stop. Then we can win them over to our food and have them come and dine more frequently.

RC: Why do you like to participate in Miami Spice?

CPV: It's the perfect time of year where we traditionally wouldn't be super busy and then boom, we get going with big numbers of guests and lots of food. I enjoy having lots of people at my restaurant enjoying my food.

PHOTOS BY RAFA CARVAJAL

RC: What do you enjoy the most about being a chef and restaurateur?

CPV: I enjoy preparing my brand of food and having guests absolutely love it. There is nothing better than having a guest say, "This was the best thing I ever ate."

RC: To what do you attribute the great success of Red, the Steakhouse?

CPV: Our unwavering commitment to the finest quality ingredients!

RC: Is there anything else you would like to share with Wire Magazine readers?

CPV: I cook with passion and love, and it shows in every dish that comes out of my kitchen. #35 2018 WIREMAG.COM 11

Photo by Eduardo Hernandez Mendoza. Provided by Biella Ristorante

Photos provided by E2Hospitality

BIELLA RISTORANTE

BLT PRIME

If you are looking for imaginative and refined homemade Italian fare, Biella Ristorante's Head Chef Jorge Cabrera will have you savoring your meal down to the last bite in a luxurious and sophisticated setting that is as memorable as the cuisine. The 151-seat restaurant also offers outdoor, bistro-style seating that can accommodate up to 28 guests for those who like dining al fresco; refreshing cocktails at Biella's bar, such as the Italian Mojito; and draft beer and certain cocktails at reduced prices during happy hour, Monday through Friday from 5-7 p.m.

BLT Prime, located at the Trump National Doral, features modern American steakhouse cuisine in a striking setting boasting spectacular views of the legendary Blue Monster golf course. Chef de Cuisine Steve Mendez oversees its contemporary steakhouse menu with the finest cuts of USDA Prime Certified Angus beef available, including the 28 day dry-aged New York strip, Kansas City bone-in strip and Porterhouse for two. Other BLT favorites are the Tuna Tartare, Dover Sole and Lobster Cobb Salad. Side dishes range from Classic Creamed Spinach and Truffled Mashed Potatoes to Onion Rings and Hen of The Woods Mushrooms; and desserts include a delectable Peanut Butter Chocolate Mousse and Meyer Lemon Cheesecake. BLT Prime also hosts a 5@5 weeknight happy hour, Mon-Fri from 5-6:30 p.m., featuring five tasteful snacks, a selection of cocktails, wine and beer, for $5 each.

17082 COLLINS AVE., SUNNY ISLES BEACH

4400 NW 87TH AVE., MIAMI

Our Miami Spice dinner started with a tasty Pumpkin Soup with croutons, honey and pumpkin seeds; and a refreshing Watermelon Goat Cheese Salad. We also sampled the Crispy Pork Belly with Italian sweet sauce. As entrĂŠes, we enjoyed the Oxtail Rigatoni with parmesan cheese and ricotta, pickles and sweet peppers; and the Local Fish with English pea puree, fava bean ragu, pickles and pearl onions.

Our desserts were Tres Leches with white pearl chocolate, and caramelized mango; and Crumble Di Mele with apple torrejas, cinnamon ice cream and caramelized apples.

Photo by Rafa Carvajal

Photo provided by Biella Ristorante Photo by Rafa Carvajal

12 WIREMAG.COM #35 2018

Our appetizers for Miami Spice dinner were Shrimp Ceviche with leche de tigre, red onion, mango, cilantro, and taro chips; and Goat Cheese Crostini with micro greens, and apple-ginger-beet salsa. For entrĂŠes, we relished on the Filet Mignon 8 oz. with smoked bone marrow butter, duck fat steak fries, and red wine jus; Grilled Tequila Lime Chicken with roasted fingerling potatoes, and pumpkin seed pesto; and the Seared Sesame Ginger Tuna with coconut sticky rice, and baby bok choy. Our sweet tooth was satisfied with the S'mores Brownie with salted dulce de leche, dark chocolate ganache, and toasted meringue; and the Passion Fruit Panna Cotta with chantilly cream, pineapple chutney, and almond biscotti.

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Photo by Rafa Carvajal

BOURBON STEAK

CORSAIR KITCHEN & BAR

Named one of Zagat's 2017 "14 Hottest Steakhouses in South Florida" list and ranked as #1 in Eater's 2017 "15 Essential Hotel Restaurants" roundup, Bourbon Steak, offers all-natural, organic, and hormone free cuts of beef, tempered in herb-infused butter, then grilled over wood to order. Diners can enjoy Japanese A5 Wagyu beef or American Wagyu and USDA Prime cuts. Turnberry Isle Miami's Signature restaurant by acclaimed chef Michael Mina is a contemporary American steakhouse where guests can sample Mina's signature modern cuisine with the finest meats and freshest seafood. You can also select from over 1,000 wines in its extensive wine cellar.

An American-inspired kitchen and bar, Corsair Kitchen & Bar offers contemporary cuisine for diners who are looking for lighter comfort food that's fresh and simply prepared. Corsair offers authentic creations, specifically designed to satisfy your palate, from an open kitchen concept that provides a casual yet sophisticated dining atmosphere for breakfast, weekend brunch, lunch or dinner. Located at Turnberry Isle Miami, this casual and elegant eatery's environment flows seamlessly onto an appealing outdoor patio overlooking a scenic tropical oasis and the resort's stunning golf courses.

19999 W COUNTRY CLUB DR., AVENTURA

Our Miami Spice dinner started with the Classic Beef Carpaccio with summer truffle, parmesan reggiano, and baby arugula; and the Local Smoked Cobia Crudo with Anaheim chili, avocado, and compressed cucumber as appetizers. The Yemenite Spiced NY Strip with Peruvian potato puree, and matbucha sauce; and The Crispy Skin Branzino Fillet with grilled radicchio, sunchoke, and aged balsamic were delectable entrĂŠes. For desserts, we enjoyed the Greek Yogurt Mousse with passion fruit bon bon, strawberry, and white chocolate cluster; and the Hazelnut Cloud with hazelnut panna cotta, caramel financier, and muscovado streusel.

Photos provided by Bourbon Steak

19999 W. COUNTRY CLUB DR., AVENTURA

Our Miami Spice appetizers were the Lobster Salad with avocado, mango, watercress lemon and herb vinaigrette; and the Chilled Yellow Tomato Gazpacho with grilled scallion, tomato, croutons, and basil. For entrĂŠes, we enjoyed the Campanelle with summer vegetables, olive oil kale pesto, and parmesan; and the Grilled Salmon with corn puree, smoked tomato black bean, and avocado salad. The Key Lime Tart with graham cracker crust, berries, whipped cream, and raspberry sauce; and the Cookies & Cream Chocolate Cake with fudge cake, cream cheese filling ganache, and cocoa nibs were enticing desserts.

Photo provided by Corsair Kitchen & Bar

Photos by Rafa Carvajal Photos by Rafa Carvajal

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GK BISTRONOMIE

GLASS & VINE

Described as "a gastronomical gem," GK Bistronomie in Wynwood is a Peruvian-Asian fusion, chef-driven bistro helmed by executive chef and owner, Rafael Perez Cambana, the third Latin American chef to receive the coveted title of "Grand Chef" from Relais & Châteaux, and his longtime friend and partner Chef Philip Harbinand. Some of the chefs' many menu options include sushi rolls, ceviche platters, tiraditos, and various Peruvian cuisine dishes they masterfully craft using locally sourced, organic ingredients and modern techniques. GKB also hosts a special lunch combination of traditional dishes with a modern twist for both locals and tourists. Diners are encouraged to take advantage of this deal Monday through Thursday between 12 p.m. to 4 p.m. (#LunchForLocals). Our Miami Spice dinner started with two savory appetizers, the Hudson Valley Foie Gras Empanadas with Campari marinated onion marmalade, and anise seeds; and the Thai Black Grouper Ceviche with baby bok choy, pineapple, coconut milk, red curry, red onions, crispy leeks, and lime foam. Our very appetizing entrées were the Pan Seared Duck Breast with sliced duck breast over cilantro risotto, pulled duck confit, red bell pepper, mascarpone cheese, parmesan cheese, and Bermuda onion salad; and the Fire Roasted Angus Ribeye with foraged mushroom consomé, sauteed morels, and grilled scallions. Another tempting choice was the Crispy Fried Whole Flounder with fresh herb salad, jalapeños, ponzu sauce and jasmine rice; and for dessert, we enjoyed the Churros with cinnamon sugar, dulce de leche, and chocolate sauce.

Glass & Vine, often described as an "intimate garden oasis," is located in the heart of Peacock Park in Coconut Grove. Created in partnership with the boutique culinary firm Grove Bay Hospitality Group, Executive Chef Giorgio Rapicavoli, known for his Chopped Champions win and three James Beard nominations, offers unique creations at Glass & Vine with shareable, European-inspired vegetable, seafood and meat dishes, in addition to unique craft cocktails. Guests can also enjoy a delicious new brunch menu with Floridian inspired dishes crafted by Rapicavoli himself. Brunch is served Saturday and Sunday from 11 a.m. to 3:30 p.m. Our Miami Spice dinner appetizers were a delectable Wagyu Beef Tartare with black truffle ponzu, brioche and egg yolk; and a fresh Local Fish Tiradito with rocoto leche de tigre, sweet potato, and red onion. For our entrées, we enjoyed the Twice Fried Chicken with guava-miso, marinated watermelon, cucumber, and togarashi; and the Fish 'A La Plancha with fennel herb salad, and mojo butter sauce. For desserts, the Bread Pudding with guava, toasted coconut, and cream cheese ice cream; and the Olive Oil Magic Shell with vanilla ice cream, dark chocolate, breadcrumbs and flaky salt were very tasty.

218 NW 25TH ST., MIAMI

2820 MCFARLANE RD., MIAMI

Photo by Rafa Carvajal

Photos by Rafa Carvajal

16 WIREMAG.COM #35 2018

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Photo provided by Hakkasan

Photos provided by Il Mulino New York

HAKKASAN

IL MULINO NEW YORK

Hakkasan is a Michelin-starred, AAA Four Diamond award-winning restaurant that opened its first U.S. location at the Fontainebleau Miami Beach in April 2009. Hakkasan has since changed the face of Chinese cuisine around the world with restaurants in Miami Beach, London, Abu Dhabi, Mumbai and New York. 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 stunningly beautiful, contemporary interior.

Chef de Cuisine Jian Heng Loo (Kenny) uses creativity and an open mind to innovate traditional Chinese cuisine. 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. Our Miami Spice dinner started with the Crispy Almond Shrimp with Asian pear. Our entrées were the Sautéed Diced Chicken with dried chili in Szechuan; and the Grilled Honey Snapper with Brussels sprouts. We also sampled the Dim Sum basket from the Miami Spice lunch menu with Chinese Chive Shrimp Dumplings, Black Rice With Vegetable Dumplings, and Spicy Beef Dumplings with lotus root shui mai. For desserts, we had the Mango Custard with kalamansi gel, grapefruit, coconut sorbet, and yuzu meringue; and the Chocolate Cake with sesame crémeux, raspberry, and chocolate sorbet.

With so much delicious food, you'll find it difficult to pace yourself at Il Mulino New York. Located at Acqualina Resort & Spa, Il Mulino New York offers diners an impressive array of delightful Italian dishes and impeccable service. You will also love the resort's stunning oceanfront view of Southeastern Florida while you feast in style. While some restaurants might hold back on their menu items during Miami Spice, Il Mulino offers diners the best with its famed Ravioli Ai Porcini on its Spice dinner menu, regularly priced at $50. Take advantage of this unique opportunity during Miami Spice to enjoy Il Mulino's exquisite food and outstanding service. Our Italian fare evening started with the Ricotta Meatball with tomato basil and parmesan; and the Langostino in shell with sauteed spinach. We followed with the Ravioli Ai Porcini with champagne truffle cream sauce; and the Veal Milanese with arugula and tomatoes as our entrées. For dessert, we enjoyed the Tiramisu and the Cannoli.

4441 COLLINS AVE., MIAMI BEACH

17875 COLLINS AVE., SUNNY ISLES BEACH

Photo by Rafa Carvajal

18 WIREMAG.COM #35 2018

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Photos by Gyorgy Papp. Provided by La Moderna

Photos provided by La Mar by Gaston Acurio

LA MAR BY GASTON ACURIO LA MODERNA 500 BRICKELL KEY DR., MIAMI

1874 BAY RD, MIAMI BEACH

Located at the Mandarin Oriental on Miami's Brickell Key, La Mar by Gaston Acurio is a lively waterfront restaurant that offers authentic Peruvian flavors in a five-star city resort. Deemed "the ambassador of Peruvian cuisine," celebrity chef Gastón Acurio brought his acclaimed cuisine to this 245-seat restaurant by the bay. Helmed by Executive Chef Diego Oka, La Mar offers dishes ranging from upscale novo-Andean fare to Asian-Peruvian fusion and traditional seafood ceviche.

La Mar features a mix of indoor and outdoor waterfront seating, as well as three lively bars for unique culinary experiences. Guests can enjoy a comprehensive cocktail menu featuring a list of Peruvian classics, such as cocktails infused with pisco and iconic cocktails with a Peruvian twist. Our La Mar Miami Spice dinner appetizers were the Smoked Tiradito Salad with fish of the day, smoked avocado leche de tigre, Jerusalem artichokes, heirloom tomatoes, and beets; and the Char Sui Bao with roasted pork belly, rocoto hoisin, pickled veggies, and cilantro in a steam bun. For our entrées, we enjoyed the Chifero with steamed fish fillet, all the Chinese and Peruvian flavors, vegetables, shiitake mushroom, katsuobushi and white chaufa rice; and the Cebiche De Pato "huacho" duck legs traditional dish from the north of Peru cooked with sour orange, yucca, aji amarillo, served with white rice. Dessert was the Lucuma Flan.

La Moderna, located in Sunset Harbour, offers diners a genuine Italian experience featuring classic recipes made from high-quality ingredients, in an intimate 60-seat trattoria that hails from Italy – including the chef, staff, and even the furniture. Originally from Puglia, Chef Gianluca Messano brings an array of dishes from around Italy, providing diners a taste of the Northern region, including Milan, to the Southern peninsula, inclusive of Sicily. La Moderna offers indoor and outdoor seating where diners can enjoy a lunch menu with lighter fare and even vegan-Italian dishes at moderate prices, and its design is reminiscent of an old mechanical workshop with a shiny copper bar as its centerpiece where guests can sit and enjoy classic Italian cocktails.

We started our dinner with the Fritto Di Mare with fried calamari, langostino shrimps, and vegetables; and the Parmigiana Di Melanzane with layers of eggplant, bufala mozzarella, Parmigiano-Reggiano, and San Marzano tomato sauce as appetizers. Our entrées were the Fettuccine Porcini E Tartufo with house-made fettuccine, imported porcini mushrooms, and black truffle; and the Neapolitan Chicken Rollatini with organic chicken breast thinly sliced and rolled, stuffed with bufala truffle mozzarella served with garlic mashed potatoes, and wild sautéed mushrooms. For desserts, we enjoyed the Traditional Tiramisu with ladyfingers dipped in espresso coffee layered with classic mascarpone cream; and the Italian Style Cheesecake made with bufala mozzarella cheese served with chocolate and strawberry jam.

20 WIREMAG.COM #35 2018

Photos provided by Meat Market

Photo by Rafa Carvajal

MATADOR ROOM

MEAT MARKET

Matador Room, the main restaurant at The Miami Beach EDITION, serves Latin cuisine influenced by Spanish, Caribbean and South American flavors crafted by Chef Jean-Georges. The seasonal menu includes small and large plates prepared with fresh Floridian ingredients. Guests at Matador Room will enjoy a quick trip to the past where, according to Ian Schrager, the founder of Morgans Hotel Group, "One might expect to see Fred Astaire and Ginger Rogers waltzing through."

As if time stood still, Matador Room still has its original stunning layout and chandelier from 1957 in place. We decided to start our Miami Spice dinner by indulging in three delicious appetizers: Sweet Pea Guacamole with warm crunchy tortillas; Tuna Tartare with chipotle aioli, chilies and chives; and Peekytoe Crab and Corn Fritters with chipotle aioli and cilantro. We also enjoyed three entrées: Beef Tenderloin with red chili butter, spinach, and toasted sesame seeds; Mushroom Pizza with three cheeses, garlic-parsley oil and farm egg; and Roasted Salmon with corn, scallions, and fragrant lime-corn broth. For desserts, the Tres Leches Cake with blood orange meringue; and the Guava and Peanut Butter Sundae with tropical Valrhona chocolate brownie were yummy.

Deemed as one of "Miami's Buzziest Restaurants" by Condé Nast Traveler, Meat Market, on famed Lincoln Road, 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 contemporary steakhouse by restaurateur David Tornek and acclaimed Chef Sean Brasel, both formerly of Touch, delivers a sophisticated ambiance sizzling with New York City style energy, a happening bar scene, and a delicious menu featuring a variety of prime cuts of beef, excellent fish, seafood and poultry dishes, and tempting sides and appetizers, at a wide range of price points geared to draw an array of clients. Meat Market also offers a top notch Wine Spectator award-winning wine list. Our dining experience at Meat Market started with the Bacon Spinach Salad with cherry tomatoes, candied pecans, raspberries, and bacon apple vinaigrette; and the Niman Ranch BBQ Beef Rib with jalapeño coleslaw, and cornbread fritters.

For entrées, we selected the Smoked Wagyu Brisket with lemongrass marinade, and coconut curried sweet potato; and the Wood Grilled Scottish Salmon with shishito pepper cream, roasted corn, and chili salsa. Dessert was the Fireman Derek's Warm Cinnamon Raisin Bread Pudding with vanilla ice cream, candied pecans, and vanilla whip.

2901 COLLINS AVE., MIAMI BEACH

Photo by Rafa Carvajal

915 LINCOLN RD., MIAMI BEACH

Photo provided by Matador Room Photo by Michael Pisarri

Photo by Rafa Carvajal

22 WIREMAG.COM #35 2018

Photo by Rafa Carvajal

Photo provided by Nikki Beach

Photos by Rafa Carvajal

NAIYARA

NIKKI BEACH

Often compared to taking a journey through the heart of Thailand, NaiYaRa offers Chef Bee's signature items inspired by the authentic Thai street food from his childhood. NaiYaRa translates to "friendly, honest, and hardworking," true to Chef Bee's story. Before becoming a chef, Bee came to America from Thailand to study and then moved to Miami after graduation to pursue his love of cooking. Without any formal culinary experience, he worked his way up the restaurant ladder, finally landing his career-launching position at Nobu by famed Chef Nobuyuki Matsuhisa at the Shore Club. Chef Bee opened NaiYaRa back in 2015 with a vibrant atmosphere and a modern approach to traditional Thai street food. NaiYaRa is now one of the most sought-after restaurants in Miami Beach serving dinner nightly from 5-11 p.m. We started our Miami Spice Thai dinner with three appetizers, the Tempura Shishito with parmesan, truffle oil, Maldon sea salt, and shichimi; the Crispy Pad Thai with crispy wontons, chicken, tamarind, bean sprouts, and peanuts; and the Shoma Roll with spicy tuna, cucumber, avocado, jalapeño, yuzu miso, topped with tuna tataki. Our entrées were the Red Curry beef with bell peppers, pineapple, coconut milk, and jasmine rice; and the Skirt Steak 8 oz. with oyster sauce, black pepper, bok choy, garlic chips, and Nahm Jim Jao sauce.

The Pandan Vanilla Flan with berries, mint, passion fruit sorbet, and coconut tuile; and the Milk Chocolate Pots De Crème with crème chantilly, ginger, and chocolate puffed rice were our sweet delights.

One of South Beach's most famous destinations, Nikki Beach is the place to sit back and relax while dining al fresco on one of the private cabanas on the sand or a beachside table. Nikki Beach was first introduced by entrepreneur Jack Penrod as a luxury beach club concept, combining music, dining, entertainment, fashion, film and art into one very sexy spot. Nikki Beach celebrates its 20th anniversary with 13 beach clubs, 4 hotels and resorts, a lifestyle division, special events and Nikki Cares, a non-profit charity. Our Miami Spice lunch appetizers were the Sexy Salad with lobster, shrimp, crab meat, Kanikama, avocado, mango, cucumber, tobiko, and spicy lime aioli; and the Burrata Caprese with vine-ripened tomatoes, arugula leaves, lemon-infused extra virgin olive oil, and balsamic dressing. As entrées, we enjoyed the Spaghetti Aux Fruits De Mer with sautéed shrimp, clams, mussels, sliced garlic, grape tomatoes, extra virgin olive oil, and red pepper flakes; and the Mediterranean Branzino with grilled farm vegetables, jasmine steamed rice, and beurre blanc sauce. For dessert, we indulged on the Chocolate Ganache Cake with layers of fudgy chocolate cake covered in rich chocolate ganache; and the European Crème Brûlée with vanilla infused crème brûlée.

1854 BAY RD., MIAMI BEACH

1 OCEAN DR., MIAMI BEACH

Photos by Rafa Carvajal

#35 2018 WIREMAG.COM 23

Photos provided by Novikov

Photos provided by Planta South Beach

NOVIKOV

PLANTA SOUTH BEACH

The stunningly beautiful, elegant and unique Novikov Restaurant and Bar is now open in Miami offering its signature world-renowned Chinese-Japanese concept. Celebrities such as Rihanna, Leonardo DiCaprio and Prince Harry are known to frequent Novikov in London.

With its remarkable décor, interactive dining experience and distinctive open kitchen, Novikov Miami is a must-see destination for locals and visitors alike. Renowned for its colorful seafood and vegetable market display, Novikov allows diners to pick fresh items from a globally-sourced, daily selection of seasonal ingredients. Miami is the first U.S. location for the award-winning restaurant group, named after its maverick chef-owner, Arkady Novikov. Guests are encouraged to dine al fresco on the outside terrace and enjoy Miami's beautiful weather with views of Biscayne Bay. We started our Miami Spice lunch with the Saffron Sweet Corn Dumplings; Mixed Vegetable Tempura served with Novikov style Tenshuyo; and Shrimp Cilantro Dumplings as appetizers. As entrées, we chose the Crispy Peking Duck with cucumber batons, julienne scallion and Novikov's homemade hoisin sauce, and pancake; and the Marinated Grilled Hanger Steak, marinated with chili, garlic and yuzu, and served with Shiso Chimi, micro cress salad, and crispy garlic. The Key Lime Tapioca and Umeshu Black Forest Cake were scrumptious desserts.

We had never dined at a fully plant-based restaurant, so our interest was piqued when we heard about internationally renowned restaurant Planta opening in South Beach. Helmed by acclaimed Executive Chef David Lee, Planta South Beach opened its doors in Miami Beach. According to David Grutman, CEO of Groot Hospitality, "Eating a plant-based diet is more than just a trend, it's a lifestyle; the way the world is moving. Simply put, people want to know where their ingredients and food are coming from while being socially conscious.

Planta is raising the bar and features its own rooftop garden – I mean how cool is that?! Planta is going to be everyone's new favorite spot, not just for those eating plant-based." The 200-seat restaurant features two indoor dining rooms with an elegant, relaxed atmosphere, and outdoor seating in the terrace for dining al fresco; plus a bar with unique cocktails made of plant-focused, fresh and delicious flavor blends. Our Miami Spice dinner appetizers were the Steamed Dumplings with taro root, shiitake mushrooms, sweet corn, and hot chili oil; and the Spring Rolls with mushrooms, bean sprouts, wheat berries, cilantro, kimchi, and chili lime sauce. The Planta Burger with queso, dill pickles, tomato, lettuce, mustard, chipotle aïoli, and tajin fries; and the Frenchie Pizza with mushrooms, squash, arugula, cashew mozzarella, almond parmesan, and truffle vinaigrette were excellent entrées. And for desserts, we savored the Avocado Lime Cheesecake with cashew nut, coconut date crust, and raspberry puree; and the Young Thai Coconut with coconut basil and chia seed pudding, passion fruit sorbet, and coconut chips.

300 S BISCAYNE BLVD., MIAMI

850 COMMERCE ST., MIAMI BEACH

Photo by Rafa Carvajal

24 WIREMAG.COM #35 2018

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Photos provided by Scarpetta

Photos provided by StripSteak

SCARPETTA

4441 COLLINS AVE., MIAMI BEACH Known as a highly-acclaimed Italian restaurant by celebrity chef Scott Conant, Scarpetta 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. "I have been a longtime fan of Miami's vibrant culture and dining scene, and the Fontainebleau's stylish and comfortable setting is a perfect complement to Scarpetta's menu," explained Conant. His menu is composed of farm-fresh ingredients and clean, earthy flavors that pay homage to Conant's Italian heritage and travels throughout the country. Scarpetta is named for an Italian expression that means "little shoe," or the shape that bread takes when used to soak up a dish. Scarpetta definitely provides diners with the pleasure of savoring scrumptious Italian dishes down to the very last bite. The Creamy Polenta with fricassée of truffled mushrooms; and Braised Short Ribs Of Beef with vegetable and farro risotto were excellent choices to start our Miami Spice dinner. As entrées, we selected Scarpetta's famous Spaghetti with tomato & basil; and the Roasted Branzino with sunchoke, eggplant, and salmoriglio. We then satisfied our sweet tooth with the Coconut Panna Cotta with guava "soup," caramelized pineapple and coconut sorbet; and the Espresso Tartufo with hazelnut, almond sponge, and salty chocolate crumb.

26 WIREMAG.COM #35 2018

STRIPSTEAK

4441 COLLINS AVE., MIAMI BEACH StripSteak 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 outstanding à la carte cuts of steak, as well as signature specials that go far beyond traditional steakhouse fare. StripSteak's menu will allow you to choose from an impressive variety of meats and fresh fish prepared on the wood-burning grill, and from an expansive raw bar. StripSteak's two-story, indoor-outdoor dining space redefines the modern steakhouse with dishes running 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. Enticing accompaniments and a medley of signature and seasonally rotating sides round out StripSteak's menu. We commenced our dinner with the Lacinato Kale Salad with miso vinaigrette, shrimp crisps, and Asian pear; and the Prime Steak Tartare with roasted garlic, radish, crispy potato, and fried capers. The Moyer Farms Filet Mignon with broccolini, mashed potatoes, and choice of signature sauces; and the Sweet Corn Cavatelli with summer truffle, goat cheese, basil, and parmesan were delectable entrées. We completed our StripSteak Miami Spice dining experience with the Malted Chocolate Mousse with dark chocolate espresso rownie, and Baileys ice cream; and The Floridian with key lime curd, macadamia streusel, and Florida orange.

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Photo provided by The Dutch Miami

Photos provided by The Social Club

THE SOCIAL CLUB THE DUTCH MIAMI 2201 COLLINS AVE., MIAMI BEACH

The Dutch is an inviting, airy and fresh 170-seat indoor-outdoor restaurant and bar by Chef/restaurateur Andrew Carmellini located at the luxurious W Hotel South Beach that brings New York City to Miami Beach. Its cuisine features delicious, rustic American fare delivered by the talented trio of chefs Adonay Tafur, Josh Gripper and Richard Vaughn. According to Tafur, "The menu is always in a state of flux." Signatures might stay but we're always adding new items inspired by what's fresh or what time of year it is. But summer is a fun time to play in the kitchen because the flavors are particularly bright and balanced with a lightness and freshness you don't see as often in the fall and winter." Miami Spice is the perfect time to enjoy some of the Dutch's appetizing dishes. Our Miami Spice starters were the Local Burratina with grilled vegetables, and prosciutto; and the Chilled Pea Soup with goat cheese sorbet, and caviar. For entrĂŠes, we enjoyed the Truffle Ricotta Mezzaluna with oyster mushrooms and peas; and the Yellowjack Boulibase with cannellini bean, and fruit de mer. We also shared the Coconut Malasadas with dark rum chocolate sauce; and the Banana Split with roasted cherries, and blueberry ice cream for dessert.

Photo by Rafa Carvajal

28 WIREMAG.COM #35 2018

1717 COLLINS AVE., MIAMI BEACH

Known as the only "brunch all day" restaurant in South Beach, The Social Club is located at the Kimpton's Surfcomber Hotel. The Social Club has proudly announced its new executive chef, Jeffrey Williams, who injected new, bold flavors into the menu. "I have been fortunate to work for chefs and restaurants at all points along the culinary spectrum: from Indian cuisine to Italian to French. I had a lot of fun working those global influences into my menus at The Social Club," explained Williams. The Social Club definitely spices up Miami's culinary scene by marrying global flavors with regional cuisine since, according to Williams, "Miami is such a beautiful melting pot of cultures and foods, and has incredible tropical produce." The Watermelon and Heirloom Tomato Salad with Ricotta salata, candied pepitas, avocado crema, and chili oil was a very refreshing appetizer; and we complemented it with the Sweet Noodle Salad with bean sprout, red cabbage, Napa cabbage, peanuts, mint, and basil. Our entrĂŠes were a very flavorful Moroccan Braised Chicken with brown butter couscous, olive, golden raisin; and the Pan-Roasted Coulotte Steak with salsa verde, crispy mashed potato, and garlic aioli. For dessert, we shared the Fresh Ricotta Doughnuts with dulce de leche, and espresso hazelnut fudge dipping sauces.

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