Wire Magazine Dining Examples

DINING Editorial Coverage Weekly Column Cover Stories Feature Stories Some Examples

Photo by Rafa Carvajal

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WIRE COVER: 2 OF .*".* 4 461&345"3 $)&'4 8*-- ".";& :06

“Harvard Business School taught me how to succeed in business, but the Food Network taught me how to succeed in the kitchen.

The knowledge I acquired over the years by watching so many amazing chefs on the Food Network and the Travel Channel was a HSFBU DVMJOBSZ FEVDBUJPO w

Having grown up in a family food business started by my grandpa Mario and my grandma Cavita in their garage, I love food. The day I discovered the Food Network I was in heaven. I remember watch ing Chef Emeril Lagasse for hours every night and going online to save his recipes to my computer and Blackberry so I could prepare the dishes later.

My passion for food and dining led me to discover so many other great chefs whose shows on the Food Network entertained me for hours, but also educated me on the fine art of cooking and dining.

Harvard Business School taught me how to suc ceed in business, but the Food Network taught me how to succeed in the kitchen. The knowledge I acquired over the years by watching so many amazing chefs on the Food Network and the Trav el Channel was a great culinary education. The cooking skills I learned from my mom growing up were fantastic, but top chefs and culinary celebri UJFT TVDI BT &NFSJM -BHBTTF (JBEB %F -BVSFOUJJT "MUPO #SPXO 3BDIFM 3BZ #PCCZ 'MBZ (VZ 'JFSJ 1BVMB %FFO 3PCFSU *SWJOF "OUIPOZ #PVSEBJO BOE Andrew Zimmern helped me truly build on the ba sic culinary abilities my mom taught growing up in Costa Rica.

BY RAFA CARVAJAL

and skills with me and Wire Magazine’s readers − and I am forever grateful to them for it.

I will never forget going to Michy’s to prepare Mi chelle Bernstein’s famous fried chicken and walk ing out a couple of hours later having learned how UP NBLF UXP WFSTJPOT PG IFS GSJFE DIJDLFO TJOHMF EJQQFE BOE EPVCMF EJQQFE IFS XPOEFSGVM XB termelon salad, and fresh pasta. Michelle wanted us to learn and took time out of her really busy schedule because she really cares. So did Doug las Rodriguez at De Rodriguez Cuba with his de MJDJPVT TBOHSJBT 1FUFS 7BVMUZ BU 3FE 4UFBLIPVTF who taught me all about the best cuts of beef and how to prepare a perfect steak, Timon Ballon at Sugarcane who showed me how to make the best octopus I have ever eaten, and Tim Nickey, an ac complished deep sea sports fisherman who also IBQQFOFE UP SVO $IJOB (SJMM BU UIF UJNF BOE LOFX not just how to catch the best fish, but how to pre pare it to perfection.

Just when I thought I have met most of the great chefs who make Miami their professional home, I had the opportunity to meet two phenomenal young Executive Chefs, Todd Erickson from Haven 4PVUI #FBDI BOE 1BVMB %B4JMWB GSPN ÂĄ 5IFTF two young emerging superstar chefs run two of my favorite restaurants in Miami and truly prepare some of the best food I have every tasted in my life.

So after dining at their respective restaurants, and finding out they will both be participating in this year’s Food Network South Beach Wine & Food 'FTUJWBM 'FCSVBSZ * IBE UP TJU EPXO XJUI both of them to learn more about their restaurants, culinary delights, and backgrounds. I also decided for this cover story to let all of you learn more about 5PEE BOE 1BVMB CZ WJTJUJOH XXX XJSFXFFLMZ DPN to read their complete bios and access their restau rant websites.

It was that love of anything and everything culi nary that led me to embrace the idea of bringing EJOJOH BOE 8JSFE *OTJEF UIF $IFG T ,JUDIFO UP UIF pages of Wire Magazine. Doing these editorials opened my eyes to a wonderful new universe by allowing me to cook with some of Miami’s best chefs in the kitchens of their top restaurants. I have had the great pleasure of cooking with too many chefs to name them all here, but a few of my fa vorites are Michelle Bernstein, Douglas Rodriguez, 1FUFS 7BVUIZ 5JNPO #BMMPP BOE 5JN /JDLFZ 5IFTF culinary professionals are all very accomplished in their own right, but they are also wonderful human beings that made time to share their knowledge )FSF JT XIBU 5PEE BOE 1BVMB IBE UP TBZ

14 | wire magazine | issue #7, 2012 | www.wireweekly.com | facebook | twitter

WIRE COVER: 2 OF .*".* 4 461&345"3 $)&'4 8*-- ".";& :06

Chef Todd Erickson Haven South Beach

How would you describe Haven to a Wire Magazine reader who has never been there?

What is your inspiration for creating Haven’s cocktails?

)BWFO JT EFĂĽOJUFMZ B NVMUJ TFOTPSZ FYQFSJFODF 'SPN the moment you walk through our front door, you are surrounded by welcoming and intriguing sights, sounds and aromas. Water trickling down our river rock wall, sexy beats emanating from our DJ booth. Aromas of fresh herbs and grilling skewers waft from the kitchen.

Warm and friendly staff to cater to your every whim − OPU UP NFOUJPO UIF w WJEFP XBMM DBQBCMF PG USBOT porting you to any locale on the planet. Haven has a little something for everyone.

When we created the original cocktail menu, we all wanted there to be a nice cohesion between the kitchen BOE CBS 8JUI UIBU BHSFFE PO %BOB PVS CBS NBOBHFS

and I came up with cocktails that utilize the finest in fresh herbs, vegetables and fruit purees. We also uti lize small batch distilleries and liquid nitrogen for some extra fun and excitement.

Describe the Haven concept for Wire’s readers.

As with our cocktails I utilize liquid nitrogen. I make the ice cream bases every morning from scratch using deli cious and sometimes crazy ingredients, such as bacon, black beans or Cap’n Crunch! When the order comes in for the ice cream, I add liquid nitrogen to order. The EFHSFF MJRVJE OJUSPHFO JOTUBOUMZ GSFF[FT UIF DSFBN into a sweet dreamy confection fit for the snootiest con noisseur or pickiest kid.

The concept of Haven is to make this space your ha WFO 8F QSPWJEF EFMJDJPVT XPSME DMBTT TNBMM QMBUFT sexy leather banquettes, amazing cocktails, exciting scenery, great music and friendly service in order to make the guests as comfortable as possible. Sink in, drink up, chow down, repeat.

What is your inspiration for creating your menu items?

Haven’s menu is sexy, playful, light and adventurous.

I have broken it down into seven sections that include raw bar, salads, sushi, crisp, skewers, sliders and des serts.

1)0504 1307*%&% #: HAVEN SOUTH BEACH 15 | wire magazine | issue #7, 2012 | www.wireweekly.com | facebook | twitter

How do you craft your amazing ice cream desserts?

What is your favorite thing about being the Executive Chef at Haven?

My favorite thing about being the Executive Chef at Haven would be the interaction with my guests. I love chatting with them, listening to their stories and recipes.

They teach me how to be a better chef!

WIRE COVER: 2 OF .*".* 4 461&345"3 $)&'4 8*-- ".";& :06

Who is your greatest inspiration and why?

I would be lying if I didn’t say my mom. In addition UP IFS * N JOTQJSFE CZ NBOZ OPO GPPE SFMBUFE TPVSDFT fashion, art, nature, and weather are all great sources for menu inspiration.

What’s in store for you in the future?

Total world domination.

Can you share with Wire readers what you are doing for this year’s Food Network South Beach Wine & Food Festival? * XJMM CF QSFQBSJOH "IJ 5VOB 1PLF XJUI TXFFU QPUBUP purÊe, coconut curry and white truffle ponzu for 5,000 hungry, culinary enthusiasts in the grand tasting tent next Saturday.

Haven South Beach 1237 Lincoln Road, Miami Beach, Florida 33139

1)050 1307*%& #: 1500o

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How would you explain what your restaurant 1500° is all about to Wire Magazine readers who have not dined with you?

Our food is all about letting the main ingredients shine. We use as much local produce and products avail able to us, and we are constantly changing our menu to reflect the freshest ingredients, as well as to give our returning diners new options to try every time they come in. We have a fun and friendly staff who are passionate about food and drinks and work hard to take great care of our guests.

Describe your 1500° farm-to-table concept?

We work with about 12 local farmers in Florida that provide us with everything from chicken or duck eggs, to pork, beef, fruits and vegetables, and cheeses. We also work with several other growers in other states that are able to grow other specialties that Florida is not able to produce. We really strive to make this a priority for us, not only to bring the freshest and best tasting food to our guests but to also support our local farmers that share our passion for food and have been perfecting their craft for many years.

Tell us about your garden by the pool at the Eden Roc. Our garden is fairly small and we are now on our second location attempting to find the best spot where it gets the most sun and least amount of wind. Last year, we had it positioned a little better and were able to grow a variety of vegetables like tomatoes, eggplants, fennel and plenty of herbs and greens. This year, with the new location, needless to say, it has been a challenge for us, given we are on the beach and the garden is poolside. It does provide us with a small amount of fresh herbs and greens for us to use on salads and some special dishes.

What are some of the food items that you source from local farms?

Chef Paula DaSilva

1500° at the Eden Roc Renaissance

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WIRE COVER: 2 OF .*".* 4 461&345"3 $)&'4 8*-- ".";& :06 LINA DEL RIVERO

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of vegetables is endless at this time of the year. In the summer, we see a big shortage and have to source outside the state and change the menu drastically.

What inspires you to create your menu items?

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How did your experience working in your family’s Brazilian restaurant influence your cooking?

Working for my parents gave me such a solid foundation and instilled strong work eth ics in me. I learned at a very young age what is was like to work hard and long hours to make something work, and how important it is to be passionate about what you do.

Both my mom and dad cooked and did everything. I’d also have to say that one of the most important things I learned from them was seasoning food properly with salt!

Can you tell Wire Magazine about your culinary background and how it has allowed you to develop the 1500° dining experience?

8PSLJOH JO NZ QBSFOUT SFTUBVSBOU GPS ZFBST GPMMPXFE CZ DVMJOBSZ TDIPPM BU UIF "SU Institute of Ft. Lauderdale and then 10 years working with Dean Max at 3030 Ocean.

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A variety of things like availability, reading books and magazines, dining out, and the seasons. For instance, in the winter I crave warmer and heartier foods than the summer months when I like lighter and cooler fare.

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What was it like working for Dean James Max as his Chef de Cuisine at 3030 Ocean?

I was a very young cook when I started working with Dean and credit him a lot for teaching me about the importance of respecting the product and that simplicity does not need to translate to boring. First, he taught me to work as closely to his style as possible and later on let me fly on my own by making my own dishes while sticking to the 3030 concept.

Tells us about your appearance on season five of Hell’s Kitchen with Gordon Ramsay. What was the best part of being on the show? What was the worst part? *U XBT POF PG UIF NPTU JOUFOTF BOE NPTU EJGüDVMU FYQFSJFODFT JO NZ MJGF (PSEPO JT B really intense chef that demands perfection from the contestants. I never had any issues with him because I too always had high standards in my own kitchens and was also raised that way with my parents. The best part was on the days that we would win a DIBMMFOHF BOE HFU UP FOKPZ B UPSUVSF GSFF BGUFSOPPO BOE BMTP UIF OJHIUT UIBU (PSEPO XPVME iTIVU JU EPXOw BOE TFSWJDF XPVME FOE 5IF PUIFS CFTU QBSU XBT UIF WFSZ MBTU day when I was done! The worst part, of course, was having punishments; they were brutal.

What is your favorite thing about being the Executive Chef at 1500°?

1)050 #: ALAIN ALMINANA

Coming to work everyday and working with my team, having fun and being creative!

The rush of service is also awesome and intense. I love when I go out to talk to guests and they tell me what a wonderful experience they had.

Can you share with Wire readers what you are doing for this year’s Food Network South Beach Wine & Food Festival?

Beach Channel is producing a show to air after the festival and I will be Mike Justiz’s DP IPTU GPS UIF FWFOJOH BU UIF #VSHFS #BTI BT XF JOUFSWJFX DIFGT BOE HVFTUT * XJMM BMTP CF QBSUJDJQBUJOH JO UIF #FTU PG UIF #FTU BOE 5ISJMMJTU T ##2 BOE #MVFT BU UIF &EFO 3PD

1500° t Eden Roc Renaissance 4525 Collins Avenue, Miami Beach, FL 33140

17 | wire magazine | issue #7, 2012 | www.wireweekly.com | facebook | twitter

DINING

BY RAFA CARVAJAL *."(&4 $3&%*5 5*50 &;1&-&5" &7&/504%&1035"%" $0.

LIVE YOUR PASSION FOR COOKING

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TANGY, TOMATILLO SAUCE

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+FTTF 4QFODFS NZ BTTPDJBUF QVCMJTIFS BOE * HPU UP see Ingrid make a mouth watering coconut rice (ar SP[ DPO DPDP UBOHZ UPNBUJMMP TISJNQ BOE BSVHVMB BWPDBEP GFOOFM TBMBE BOE HJHBOUF LJXJ NPKJUPT GPS dessert in the Culinary Institute studio. Best of all, we UIFO XFOU VQTUBJST UP UIF LJUDIFO DMBTTSPPNT UP MFBSO IPX UP NBLF UIF SFDJQFT PVSTFMWFT CZ DPPLJOH UIFN with Ingrid. We literally made the tangy tomatillo TBVDF DPPLFE UIF TISJNQ BOE QSFQBSFE UIF NPKJUP Visit www.wireweekly.com/dining for more Dining destinations. ] XJSF NBHB[JOF ] JTTVF ] XXX XJSFXFFLMZ DPN ] GBDFCPPL ] UXJUUFS

IMAGE CREDIT: RAFA CARVAJAL

MOJITO CREAM SPOONS

DINING

BY RAFA CARVAJAL

MODERN CLASSIC ITALIAN AT SOHO BEACH HOUSE Images Credit: Gesi Schilling

y friend Cameron and I arrived to Soho House for a late dinner, and the lobby reminded me of the Harvard Clubs in Boston and New York. Soho House always gives me that feeling of class and sophistication. We were warmly greeted by the hostess and escorted into Cecconi’s Miami Beach, in the ground floor courtyard. This modern day classic Italian restaurant originated in Venice, has locations in London and West Hollywood, and has become a critically acclaimed dining destination GFBUVSJOH DMBTTJD 7FOFUJBO JOýVFODFE DVJTJOF *UT DBQUJWBUJOH EFTJHO DBUDIFT your attention as you walk in with its beautifully lit Silver Buttonwood trees and antique Nile green striped tile floors in a graceful garden environment.

A nice Italian dinner would be the perfect way to unwind from the stress of getting Wire Magazine done and off to the press on Wednesdays.

Acclaimed Executive Chef Sergio Sigala brings an impressive culinary pedigree to Cecconi’s Miami from some of CFTU LJUDIFOT JO UIF XPSME JODMVEJOH .JDIFMJO TUBSSFE SFTUBVSBOUT "M #FSTBHMJFSF JO (PJUP *UBMZ BOE 3JTUPSBOUF 7JMMB 'JPSEBMJTP JO -BLF (BSEB *UBMZ $IFG 4JHBMB XBT BMTP $IFG PG *UBMJBO $VJTJOF BU UIF 4IFSBUPO #BISBJO )PUFM XIFSF IF DBUFSFE QSJWBUF QBSUJFT BOE SPZBM XFEEJOHT BU EJGGFSFOU QBMBDFT GPS EJHOJUBSJFT TVDI BT UIF 4VMUBO PG #BISBJO 1SJODF $IBSMFT BOE /FMTPO .BOEFMB BOE &YFDVUJWF $IFG BU .JBNJ T $BTB 5VB GPS UIF MBTU ZFBST

Executive Chef Sergio Sigala and Pastry Chef Oscar Bonelli

Chef Sigala focuses on sourcing quality, seasonal ingredients and uses simple preparations to add his own unique TQJO UP IJT .JBNJ NFOV XIJMF TUJMM GFBUVSJOH BMM UIF DMBTTJD EJTIFT GSPN $FDDPOJ T TJTUFS SFTUBVSBOUT JODMVEJOH NPVUI XBUFSJOH TUFBL BOE TFBGPPE PQUJPOT * QBSUJDVMBSMZ FOKPZFE UIF 8PPE 0WFO #BLFE .FBUCBMMT BOE UIF P[ /FX :PSL 4USJQ XJUI BSVHVMB BOE QBSNJHJBOP NPMUP TRVJTJUP 0UIFS QPUFOUJBM HSFBU DIPJDFT JODMVEF 8PPE 0WFO 3PBTU 4DBMMPQT XJUI 1BODFUUB BOE 3PTFNBSZ #VSSBUB 3FE 0OJPO BOE 'SFTI 5PNBUP 1J[[B .BJOF -PCTUFS XJUI )PVTF NBEF 4QBHIFUUJ 7FBM 0TTPCVDP XJUI (SFNPMBUB BOE B üSTU SBUF TFMFDUJPO PG QSJNF TUFBLT TFSWFE XJUI USVGýF KVT BOE

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Cecconi’s Miami also offers an impressive Sunday Feast for brunch, accompanied by live music. For $35 you can enjoy a delectable brunch with one complimentary #FMMJOJ PS B HMBTT PG PSBOHF PS HSBQFGSVJU KVJDF QMVT B GVMM B MB DBSUF DPDLUBJM NFOV BOE UBCMF TJEF #MPPEZ .BSZ DPDLUBJMT IBOEDSBGUFE CZ $FDDPOJ T NJYPMPHJTUT PO B SPW ing cart. Your choices include an Egg Station, omelet or scrambled, made to order XJUI CBDPO BWPDBEP BOE BEEJUJPOBM BDDPNQBOJNFOUT 4XFFUT 4UBUJPO XBGýFT BOE SJDPUUB QBODBLFT QBTUSJFT BOE GSFTI CBLFE DSPJTTBOUT BOE IPNFNBEF UPSUB 3BX #BS

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$FDDPOJ T .JBNJ #FBDI 4PIP #FBDI )PVTF $PMMJOT "WF .JBNJ #FBDI 7 | wire magazine | issue #23, 2012 | www.wireweekly.com | facebook | twitter

DINING

BY RAFA CARVAJAL

FROM CAKE MARTINIS TO DECADENT DESSERTS Images Credit: Serendipity 3

Can’t Say No Sundae

Frrrozen Hot Chocolate

ast week I wrote about how the The Abs Diet cookbook can help you get in shape and follow a sensible diet. This week I am going to tell you how you can violate most of the rules in the cookbook and enjoy a truly decadent, dessertful dining experience on Miami Beach's Lincoln Road. Just don't make that a habit or your nice abs may either disappear or never appear at all.

I was looking forward to trying Serendipity 3 for some of its most sinful menu alter OBUJWFT FWFO UIPVHI * IBWF CFFO TUJDLJOH UP NZ OFX TFOTJCMF FBUJOH IBCJUT 8IBU TUBSUFE JO .BOIBUUBO T VQQFS FBTU TJEF JO UIF T BT UIF HP UP TQPU GPS XIJNTJDBM food and never before seen desserts has come all the way down to Miami Beach to provide us with a full dining menu with over 50 dishes, extremely yummy des TFSUT BOE B GVMM CBS 4FSFOEJQJUZ hT NFOV JT RVJUF DPNQSFIFOTJWF TP * EFDJEFE UP BTL *BO 7FOUFST PVS XBJUFS UP SFDPNNFOE UISFF NVTU USJFT UP HFU VT TUBSUFE BOE IJT advice was spot on.

Cake Martini

Triple Decker Grilled Cheese Crab Artichoke Dip

Image Credit: Wire Magazine

Thai Beef Salad

Casper Pizza

5IF $BLF .BSUJOJ i'SSSP[FO )PU $IPDPMBUF w BOE $SBC "SUJDIPLF %JQ BSF B NVTU – you will be back for more! Some of Chef Ellis' many other delicious menu items JODMVEF UIF MJLFT PG BQQFUJ[FST TVDI BT UIF 8BHZV ,PCF #FFG 4MJEFST $IJDLFO Satay Lettuce Wraps and Tropical Tuna Tacos; entrees that range from gourmet IBOE UPTTFE QJ[[BT BOE UPXFSJOH CVSHFST UP B 'MPSJEB #MBDL (SPVQFS XJUI B QBO [BOFMMB TBMBE QMVT TFWFSBM i4PCF 'JUw EJTIFT QFSGFDU GPS UIF IPU CPEZ DPOTDJPVT EJOFST PS BOZPOF XIP XBOUT UP TBWF UIF DBMPSJFT GPS UIF MBSHFS UIBO MJGF EFTTFSUT that include mouth watering cakes, loaded sundaes, and shakes and floats – all crafted to please your eye and palate. * DPVMEOhU IFMQ CVU VTF UIF i'SP[[[FO )PU $IPDPMBUF w BT B MVTDJPVT FYBNQMF *U JT a guarded secret of coco powders blended with ice and milk served in a classic ice cream shop goblet, topped with whipped cream and dark chocolate shavings. .BZCF UXP FYBNQMFT 5IF i$BLFw .BSUJOJ JT NBEF XJUI DBLF JOGVTFE 7PELB and layered with sweetened shaken cream, rainbow sprinkles and garnished with skewered, very moist, cubed cake. Yummy! And for those of you who don't know, serendipity means “the art of finding the pleasantly unexpected by chance or TBHBDJUZ w 5PVDIĂ?

Image Credit: Wire Magazine

Serendipity 3 Restaurant, 1102 Lincoln Road, Miami Beach 14 | wire magazine | issue #31, 2012 | www.wireweekly.com | facebook | twitter

DINING

BY RAFA CARVAJAL

SUSHISAMBA'S SCRUMPTIOUS MIAMI SPICE LUNCH Images Credit: Rafa Carvajal

USHISAMBA has delicious food and cocktails, a fun ambiance and a great location on Lincoln Road. It also usually IBT B TDSVNQUJPVT .JBNJ 4QJDF NFOV UIJT time of the year for lunch and for dinner. * XBT SFNJOEFE UIBU * TIPVME TUPQ CZ BOE FOKPZ 464)*4".#"hT .JBNJ 4QJDF XIFO * had a delectable Nina Fresa cocktail with GSJFOET BU UIF -BT 7FHBT 4USJQ 464)*4". #" JO 5IF 4IPQQFT BU 5IF 1BMB[[P EVSJOH my recent Fashion's Night Out in Sin City.

ATLANTIC SALMON A LA PLANCHA

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SWEET CORN KAKIAGE

SAMBA SUSHI PLATE

MOCHI FILLED WITH ICE CREAM

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'PS PVS TU DPVSTF XF IBE B 4XFFU $PSO ,BLJBHF XJUI CMBDL USVGýF BMJPMJ TIJDIJ NJ BOE MJNF BOE 'FJKPBEB 1BTUFMT üMMFE XJUI CSBJTFE CFFG TIBOL DIPSJ[P CMBDL CFBO QVS�F BOE QPSL CFMMZ #PUI PG UIFN XFSF FYDFMMFOU BOE IBE XPOEFSGVM Make sure you take advantage of Miami textures and flavors. We followed that with the Atlantic Salmon a la Plancha with 4QJDF UISPVHI UIF FOE PG 4FQUFNCFS BOE XBTBCJ DSFNB HJOHFS TPZ BOE SBEJTI TBMBE o XIJDI UIF DIFG QSFQBSFE NFEJVN TUPQ CZ 464)*4".#" GPS MVODI PS EJOOFS SUSHISAMBA Dromo, 600 Lincoln Road, Miami Beach, FL 33139 7 | wire magazine | issue #38, 2012 | www.wireweekly.com | facebook | twitter

BY RAFA CARVAJAL

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STEVE HAAS

Images Credit: City Hall The Restaurant

Explain to Wire Magazine's readers how you ments. This new breakdown allowed many more to join became known as the architect behind Miami XIP DPVME OPU JO UIF QBTU 5IF (.$7# USVMZ XBOUFE BMM Spice? that wanted to join to do so. When we started ten years BHP XF IBE SFTUBVSBOUT "T PG UPEBZ XF OPX IBWF * DSFBUFE .JBNJ 4QJDF ZFBST BHP XJUI UIF CBDLVQ PG SFTUBVSBOUT QBSUJDJQBUJOH UIF (.$7# 5IF WFSZ åSTU ZFBS XF QBSUOFSFE XJUI UIF .JBNJ )FSBME BOE "NFSJDBO &YQSFTT o XIP BSF TUJMM PVS Can you tell Wire Magazine's readers about QBSUOFST * BN BMTP WFSZ QSPVE UP TBZ UIBU UPEBZ UIJT JT City Hall The Restaurant's Miami Spice lunch UIF NPTU TVDDFTTGVM SFTUBVSBOU QSPHSBN JO UIF DPVOUSZ *U and dinner offerings?

BMM TUBSUFE XIFO * FYQFSJFODFE SFTUBVSBOU XFFL JO /:$ and decided that we should do this in Miami but on a We offer the best of City Hall. Our three course lunch much bigger scale.

NFOV IBT (SJMMFE .BIJ .BIJ .FBU MPBG 4BMNPO 4BMBE BOE $PCC 4BMBE BT UIF FOUSFFT BMM GPS POMZ BOE GPS Why should diners take advantage of the Mi- our three course dinner the entrees include Twin Filet Mi ami Spice program this year?

HOPO P[ (SJMMFE 1PSL $IPQ UIF (SJMMFE 4BMNPO BOE )FSC (BSMJD 3PBTUFE $IJDLFO BOE PG DPVSTF PO CPUI #FDBVTF JU JT BO BXFTPNF QSPHSBN EFTJHOFE UP BMMPX MVODI BOE EJOOFS PVS OPX GBNPVT $IPD $IJQ $SPJTTBOU everyone to enjoy the BEST that Miami has to offer in Bread Pudding with Bourbon Anglaise and this for only UIF DVMJOBSZ XPSME BU B TVCTUBOUJBMMZ EJTDPVOUFE QSJDF QFS QFSTPO What do you think of the new breakdown of What were your most important considerMiami Spice into luxury dining and fine din- ations in creating your City Hall The Restauing? rant Miami Spice offerings for this year?

#PBSE $IBJS PG UIF (.$7# and owner of City Hall The Restaurant

So many restaurants through the years have tried to get "T GPS $JUZ )BMM BOE BMM UIF SFTUBVSBOUT QSJPS UIBU * IBWF PO UIF QSPHSBN CVU EJE OPU FYBDUMZ NFFU UIF SFRVJSF CFFO JOWPMWFE JO JU IBT BMXBZT CFFO FYUSFNFMZ JNQPSUBOU

] XJSF NBHB[JOF ] JTTVF ] XXX XJSFXFFLMZ DPN ] GBDFCPPL ] UXJUUFS

SAVORING MIAMI SPICE 2012 UIBU .: SFTUBVSBOU BMXBZT MFBET UIF QSPHSBN JO GPPE BOE TFS WJDF 8IFO QFPQMF MFBWF UIFZ .645 CF JNQSFTTFE *G * EPO U do it right then who will?

ANDREW CARMELLINI

What key elements do you feel encompass the “perfect dining experience,� aside from the food?

Your efforts towards raising awareness for providing exemplary customer service are evident in your work as GMCVB’s Board Chair. Do you feel customer service in Miami makes or breaks a restaurant, or any business for that matter?

This has always been my motto that I stand behind and try FWFSZ EBZ UP JNQSPWF IFSF BU $JUZ )BMM BOE JO PVS $JUZ BT XFMM Customer service is critical and I will not tolerate bad or arro HBOU TFSWJDF o XIJDI VOGPSUVOBUFMZ UBLFT QMBDF BOE JT BDDFQUFE in many establishments, something I will never understand! But to answer your question I believe that its true and it should be critical to your business! You should tolerate nothing less!

Is there anything else you would like to tell Wire Magazine's readers about Miami Spice?

4QJDF IBT CFFO FYUSBPSEJOBSZ GPS NPTU PG UIF SFTUBVSBOUT JO %BEF $PVOUZ #FGPSF 4QJDF UIF TMPXFTU NPOUIT PG UIF ZFBS IBE CFFO "VHVTU BOE 4FQUFNCFS XIJDI JT XIZ * TFMFDUFE UIFN /PX NPTU DBO SFQPSU UIBU UIFTF NPOUIT BSF OPX UIF GPVSUI and fifth busiest months of the year! This is also great for the staff that might have been laid off at this time or cut back on their schedules. Now restaurants are actually hiring this time PG ZFBS XIJDI XBT VOIFBSE PG QSJPS UP 4QJDF Is there anything else you would like to tell Wire Magazine's readers about City Hall The Restaurant or your Miami Spice offerings?

1MFBTF DPNF CZ BOE FYQFSJFODF $JUZ )BMM 5IF 3FTUBVSBOU BMM ZFBS CVU ZPV TIPVME UBLF BEWBOUBHF PG 4QJDF BT JU T B HSFBU WBMVF BOE B HSFBU FYQFSJFODF /P PUIFS SFTUBVSBOU EPFT JU CFU UFS TP DPNF FYQFSJFODF UIF #&45

Executive Chef of The Dutch at the W South Beach Hotel

Image Credit: Noah Fecks

When guests leave my restaurant and tell me that they had an BXFTPNF FYQFSJFODF JU VTVBMMZ NFBOT UIBU FWFSZUIJOH XPSLFE for them. THE FOOD, THE SERVICE, THE ATMOSPHERE, AND &7&/ 5)& .64*$ 8)*$) )&-14 $3&"5& 5)& &/&3(: */ 5)& #6*-%*/(

How would you describe The Dutch QPJOU *UhT OJDF UP HJWF QFPQMF TPNFUIJOH UP to any Wire Magazine's readers who look forward to every year. love dining out but have not visited your restaurant yet?

Can you tell Wire Magazine's readers about your favorite items on The 8F IPQF ZPVhMM GFFM MJLF ZPVhSF JO PVS IPNF Dutch's September Lunch and Dinner rather than a restaurant or hotel. That's the Miami Spice offerings?

CJH JEFB 0VS WFSTJPO PG IPTQJUBMJUZ JT JO tended to make you feel like you're settling On the dinner menu, I love the Skate Wing in for an easy, good time. Order yourself with Saffron Cous Cous and for lunch, the TPNFUIJOH GSPN UIF PZTUFS CBS 8FhSF QSPVE $IJMMFE 4XFFU $PSO 4PVQ JT HSFBU BOE UIF of everything we cook at The Dutch, but a lot Trofie Pasta.

PG FYUSB TQFDJBM DBSF BOE USBJOJOH HPFT JOUP PVS TIFMMĂĽTI "MTP TBWF SPPN GPS QJF What were your most important considerations in creating your Miami Why should Wire Magazine read- Spice offerings for this year? ers who love dining out come to The Dutch for dinner or lunch?

4BNF BT XIBU UIFZ VTVBMMZ BSF 8IBU LJOE PG QSPEVDF JT OJDF IFSF UIJT UJNF PG ZFBS So we can show them a good time, and 8IBUhMM NBLF JU TQFDJBM *G JU XFSF NF XIBU IPQFGVMMZ TP UIFZ DBO EJTDPWFS TPNFUIJOH XPVME * GFFM MJLF FBUJOH 5IPTF TJNQMF CVU they didn't even know they liked. big questions.

Why should diners take advantage Is there anything else you would of your Miami Spice program this like to tell Wire Magazine's readers year? about The Dutch?

8FhSF OFX UP UIF .JBNJ 4QJDF HBNF BOE XFhSF FYDJUFE 8F IBWF DPNF VQ XJUI TPNF SFBMMZ HSFBU EJTIFT GPS 4QJDF 8F BSF BMTP one of the few that bring our stellar beverage UFBN UP UBTL 5IFZhSF PGGFSJOH 4QJDF QSJDFE cocktails, wine and beer.

We're lucky enough to be inside the W Hotel in South Beach. We take our coffee serious MZ JUhT UIF POMZ QMBDF PO UIF CFBDI ZPV DBO HFU 4UVNQUPXO 0VS LJNDIJ JT MFHJU UIBOLT to Jae. Our bartender wins fancy awards, but he also makes a mean old fashioned, TUSBJHIU VQ

Explain to Wire Magazine's readers how you decided to put together Is there anything else you would such an amazing Miami Spice dinner like to tell Wire Magazine's readers menu for September? about yourself?

8F XFSF KVTU LFFQJOH JO UIF PWFSBMM NPPE Best to check in with me at @andrecarmellini BOE LFFQJOH QFPQMF MPWJOH 4QJDF UIBUhT UIF on Twitter.

] XJSF NBHB[JOF ] JTTVF ] XXX XJSFXFFLMZ DPN ] GBDFCPPL ] UXJUUFS

SAVORING MIAMI SPICE 2012

THE DUTCH

DINNER The Dutch W South Beach Hotel & Residences 2201 Collins Avenue, Miami Beach

Image Credit: Mark Roskams Image Credit: The Dutch

New York restaurateurs Chef Andrew Carmellini, Josh 1JDLBSE BOE -VLF 0TUSPN CSPVHIU UIJT XJMEMZ QPQVMBS "NFSJDBO SFTUBVSBOU UP UIF 8 )PUFM JO QBSUOFSTIJQ XJUI .JBNJ JNQSFTBSJPT ,BSJN .BTSJ BOE /JDPMB 4JFSWP 5IFZ IBWF CFFO EFMJHIUJOH EJOFST TJODF JUT HSBOE PQFOJOH Their menu features fresh fish and shellfish, choice meats BOE UIF CFTU MPDBM QSPEVDF BWBJMBCMF 5IF EJTIFT BSF JO ýVFODFE CZ B SBOHF PG ýBWPST GSPN UIF $BSJCCFBO UP .PSPDDP UIF (VMG $PBTU UP UIF 8FTU $PBTU BOE $VCB to Italy. * SFDFOUMZ IBE BO PQQPSUVOJUZ UP QSFWJFX UIFJS 4QJDF EJO ner menu, and Chef Carmellini and his team truly hit a home run! You will savor such delicious choices as Chilled 4XFFU $PSO 4PVQ XJUI 'JSF 3PBTUFE $PSO 1JRVJMMP 1FQ QFST BOE "ODIP $IJMF 4LBUF 8JOH XJUI 3BT &M )BOPVU 4BGGSPO $PVT $PVT )PNF .BEF 3BJTJO BOE 5PBTUFE "MNPOE BOE .JML $IPDPMBUF #VEJOP XJUI 3PBTUFE 4PVS Cherry, Yuzu Ice Cream.

SCARPETTA

*NBHFT $SFEJU 4DBSQFUUB

10 | wire magazine | issue #36, 2012 | www.wireweekly.com | facebook | twitter

Scarpetta Fontainebleau Miami Beach $PMMJOT "WFOVF .JBNJ #FBDI 4DBSQFUUB JT POF PG UIF 'POUBJOFCMFBVhT UISFF """ 'PVS %JBNPOE BXBSE XJOOJOH TJHOBUVSF SFTUBVSBOUT o BMPOH XJUI )BLLBTBO BOE (P tham Steak. Chef and restaurateur Scott Conant and Chef de Cuisine /JOB $PNQUPO PGGFS ZPV SFåOFE *UBMJBO DVJTJOF JO B MJHIU BJSZ SFTUBV rant that combines a traditional maritime aesthetic with New World ele HBODF o B QFSGFDU TFUUJOH GPS TFBTPOBMMZ JOTQJSFE *UBMJBO GBSF DPNQPTFE PG GBSN GSFTI JOHSFEJFOUT BOE DMFBO FBSUIZ ýBWPST UIBU QBZ IPNBHF UP Conant's Italian heritage.

5XP PG 4DBSQFUUBhT TJHOBUVSF EJTIFT JODMVEF BO VCFS EFMFDUBCMF 4QB ghetti with Tomato and Basil and a Creamy Polenta with a Fricassee PG 5SVGýFE .VTISPPNT UIBU JT UP EJF GPS * USVMZ MPWFE UIFTF UXP 4PNF UBTUZ 4QJDF BMUFSOBUJWFT JODMVEF 4NPLFE .BDLFSFM 5BSUBS XJUI 1VUUBO FTDB 7JOBJHSFUUF #MBDL 0MJWF BOE #BCZ #BTJM .FEJUFSSBOFBO #SBO[JOP XJUI 4QSJOH 7FHFUBCMFT "MNPOE #SPXO #VUUFS #SPEFUUP BOE $IPDPMBUF $BLF XJUI 4BMUFE $BSBNFM 7BOJMMB #FBO (FMBUP BOE /VUFMMB $SVNCMFT Delizioso!

THE ANGLER'S

660 @

SAVORING MIAMI SPICE 2012 660 at The Angler's The Angler's Boutique Resort 660 Washington Avenue, Miami Beach One of South Beach's most romantic dining destinations and a fa vorite of many Wire Magazine readers, 660 at The Angler's, brings you an amazing array of Latin fusion cuisine dishes created by Chef $BSMPT 5PSSFT BOE IJT UFBN .PVUI XBUFSJOH NFOV BMUFSOBUJWFT XJMM delight you for dinner, lunch or brunch, and they will leave you crav JOH GPS NPSF :PV DBO DPNQMFNFOU ZPVS NFBM XJUI UIFJS TJHOBUVSF #MBDL .PKJUP (VBWB 1JTDP PS $PDPOVU .BSUJOJ 8BUFS

MICHY'S

Images Credit: 660 @ The Angler's

4PNF PG hT .JBNJ 4QJDF EJOOFS DIPJDFT JODMVEF TVDI BQQFUJ[JOH EFMJHIUT BT 4IPSU 3JC &NQBOBEBT XJUI (PBU $IFFTF BOE 1JOFBQQMF Arroz con Pato with Duck, Panca Marmalade, Poached Egg, Raisin, BOE -JNB #FBO $IPDPMBUF 5SFT -FDIFT B $IPDPMBUF -BDFE $PO EFOTFE .JML $BLF * QFSTPOBMMZ MPWFE UIF "SSP[ DPO 1BUP BOE UIF GBDU UIBU hT 4QJDF NFOV PGGFST BO FYUFOTJWF BSSBZ PG DIPJDFT GPS CPUI ZPVS BQQFUJ[FS BOE FOUSFF o LVEPT UP $IFG 5PSSFT

Michelle created one of the best dinner NFOVhT BWBJMBCMF EVSJOH UIJT ZFBShT 4QJDF QSPHSBN XJUI NBOZ EFMJDJPVT BMUFSOBUJWFT that include Pulled, Picked, Pressed Pork Belly with Stewed Leeks, Pickled Cherries, BOE $IFSSZ #BDPO 4ZSVQ (SJMMFE 4XPSE fish Summer Clam Bake with Vongole Clams, Chorizo, Bliss Potatoes, Corn, and $MBN #SPUI BOE %FFQ 'SJFE 4VNNFS $IFS SZ 1JF XJUI $PDB $PMB 4ZSVQ BOE 7BOJMMB *DF $SFBN 4P IFBE PWFS UP .JBNJhT i6Q QFS &BTU 4JEFw BOE UFMM .JDIFMMF UIBU IFS Wire Magazine friends send their regards!

Michy’s #JTDBZOF #PVMFWBSE .JBNJ Every time I hear the word Michy's it brings a smile to my face because it reminds me of the day I had UIF HSFBU QMFBTVSF PG DPPLJOH XJUI .JDIFMMF #FSO TUFJO GPS B 8JSFE *OTJEF UIF $IFGhT ,JUDIFO FEJUPSJBM Michelle is both an amazing chef and wonderful, kind human being. Michelle's whimsical bistro dish FT SFýFDU IFS DMBTTJDBM 'SFODI USBJOJOH BOE MPWF GPS BMM UIJOHT 4QBJO XJUI TPNF IPNFZ *UBMJBO o MVYVSJ PVT DPNGPSU GPPE

SMITH & WOLLENSKY

*NBHFT $SFEJU (JP "MNB

Smith & Wollensky 1 Washington Avenue (at South Pointe Park), Miami Beach I very much enjoy Smith & Wollensky's beautiful Miami Beach wa UFSGSPOU MPDBUJPO BOE UIFJS 64%" 1SJNF ESZ BHFE BOE CVUDIFSFE PO QSFNJTF TUFBLT 5IFSF JT B WFSZ HPPE SFBTPO XIZ $IFG %BOB #SJ[FFhT SFTUBVSBOU JT B GBWPSJUF PG CPUI MPDBMT BOE UPVSJTUT BMJLF o XIP BQQSFDJ BUF PVUTUBOEJOH TUFBL BOE TFBGPPE EJTIFT QMVT 4NJUI 8PMMFOTLZhT (SFBU "NFSJDBO 8JOF -JTU XJUI TFMFDUJPOT GSPN BDSPTT UIF DPVOUSZ * IBWF BMXBZT BMTP MJLFE 4NJUI 8PMMFOTLZhT .JBNJ 4QJDF NFOV CF DBVTF UIFZ PGGFS TPNF PG UIFJS CFTU EJTIFT 4PNF PG UIJT ZFBShT 4QJDF EJOOFS DIPJDFT JODMVEF 8PMMFOTLZ T 'BNPVT 4QMJU 1FB 4PVQ XJUI $SPV UPOT P[ 'JMFU .JHOPO XJUI 8IJQQFE 1PUBUPFT #Ă?BSOBJTF BOE $BSSPU $BLF o NBEF GSFTI EBJMZ CZ UIFJS QBTUSZ DIFG %POhU NJTT PVU PO UBTUJOH TPNF EFMJDJPVT .JBNJ 4QJDF NFBU BOE TFBGPPE EJTIFT XIJMF XBUDIJOH UIF CPBUT HP CZ BU UIF UJQ PG 4PVUI #FBDI Images Credit: Smith & Wollensky

11 | wire magazine | issue #36, 2012 | www.wireweekly.com | facebook | twitter

SAVORING MIAMI SPICE 2012

LUNCH

CITY HALL

City Hall The Restaurant #JTDBZOF #PVMFWBSE .JBNJ

ROSA MEXICANA

Rosa Mexicano South Beach 1111 Lincoln Road, Miami Beach

This is the crown jewel of restaurateur Steve Haas' numerous achievements in the restaurant business and a dream come true. Steve and Chef Tom Azar will XFMDPNF ZPV JO B TUVOOJOHMZ CFBVUJGVM TQBDF XJUI HPSHFPVT TUBJOFE HMBTT BOE B MBSHFS UIBO MJGF NVSBM 5IFZ XJMM BMTP QSPWJEF ZPV XJUI B EJOJOH FYQFSJFODF UIBU JT BMM BCPVU i)BBT QJUBMJUZw BOE TFSWJDF JO BO "MM "NFSJDBO CJTUSP UIBU GFBUVSFT delicious American comfort food with amazing twists.

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Image Credit: Rosa Mexicana

* BMTP SFBMMZ MJLFE UIBU UIFZ JODMVEF NBOZ PG UIFJS UPQ EJTIFT JO UIF MVODI 4QJDF NFOV BOE HJWF ZPV QMFOUZ PG EFMFDUBCMF DIPJDFT * QBSUJDVMBSMZ FOKPZFE UIF 'MBVUBT EF 1PMMP 3PMMFE $SJTQZ $IJDLFO 5BDPT XJUI 5ISFF 3PMMFE $SJTQZ $IJDLFO 5BDPT 5PQQFE XJUI 4BMTB 1BTJMMB EF 0BYBDB 4BMTB 7FSEF 2VFTP 'SFTDP BOE $SFNB &ODIJMBEBT EF .PMF 9JDP (Chicken Mole Enchiladas) with Veracruz Mole over Two Tortillas 'JMMFE XJUI 1VMMFE 3PBTUFE $IJDLFO XJUI $IPQPUMF 5JOHB BOE 1BT UFM EF 1MÈUBOP $IPDPMBUF #BOBOB $IPDPMBUF $IJQ $BLF B #BOBOB $IPDPMBUF $IJQ $BLF 'JMMFE XJUI 1FBOVU #VUUFS .PVTTF 5PQQFE XJUI Decadent Dark Chocolate Sauce, and Cinnamon Swirl Ice Cream.

JUVIA

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Juvia 1111 Lincoln Road, Miami Beach +VWJB QSPWJEFT ZPV XJUI B EJOJOH FYQFSJFODF VOMJLF BOZ ZPV DBO IBWF JO .JBNJ BOE UIF #FBDIFT GSPN BO PWFSBMM EJOJOH FYQFSJFODF QFSTQFDUJWF $IFGT 4VOOZ 0I BOE -BVSFOU $BOUJOFBVY CSJOH BO BSUGVM CMFOE PG -BUJO "TJBO BOE 'SFODI ýBWPST UP .JBNJ #FBDI JO B POF PG B LJOE TQBDF XJUI TUVOOJOH QBOPSBNJD WJFXT PG .JBNJ Beach in all directions. +VWJB DBO CF QSJDFZ TP JG ZPV IBWFOhU CFFO UIFSF ZFU .JBNJ 4QJDF JT UIF QFSGFDU PQQPSUVOJUZ UP TUPQ CZ GPS MVODI BOE FOKPZ UIF GPPE the views, and some luscious cocktails. Juvia also has a twist on UIFJS .JBNJ 4QJDF PGGFSJOHT 'JWF #FOUP CPYFT UP DIPPTF GSPN Two of them include Duck Bento Box: Duck Confit, Jasmine Rice, 1BQBZB $VDVNCFS 4BMBE BOE $VQDBLF BOE ,PSFBO #FOUP #PY 4IPSU 3JCT +BTNJOF 3JDF 5PNBUP "WPDBEP 4BMBE BOE $VQDBLF

Images Credit: Juvia

SOUTH BEACH THE RESTAURANT

Images Credit: City Hall The Restaurant

Stop by www.wireweekly.com/dining to view the Miami Spice menus for the eight restaurants I chose to showcase for you. You can also visit www.ilovemiamispice.com for the menus from all participating restaurants and to find out which restaurants are offering Miami Spice for lunch, dinner or both.

12 | wire magazine | issue #36, 2012 | www.wireweekly.com | facebook | twitter