Miami Food Review

Tobacco Road "Miami's Oldest Bar"

2012-04-21T10:00:00.000-04:00

By Renee Chapple, About.com Guide

Great food and live entertainment in typical no-frills dive bar style.

Pros

•Greasy hamburgers that are good for the soul

•Lobster night rocks

•Great live entertainment

Cons

•Service problems occasionally

•Don't even think about using the restrooms

Hey folks, get ready for the time of your life at Tobacco Road. Tobacco Road is a restaurant, bar, blues club, eclectic music spot, and meeting place for generations of people from every walk of life. This is not only one of the best bars and restaurants in Miami, it is the oldest. Established in 1912 they are quickly closing in on the century mark. No place stays in business for 100 years if it doesn’t have a ton of great things to offer.

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Like any place that has been around for a while, Tobacco Road too has gone through some hard times. Yet today some of the world’s finest blues and jazz musicians perform here with regularity. Just a sampling of those includes: Koko Taylor (also known as the Queen of Blues), national blues treasure John Lee Hooker, George Clinton (self-proclaimed Emperor of Funk), Dave Bromberg, and blues master guitarist and New Orleans own, Dr. John.

Tobacco Road has an eclectic a crowd as it does entertainment, food and drinks. On any given day they have tourists from all walks of life rubbing elbows with celebrities, professionals and famous sports figures with live local bands and live music 7 days a week.

The history of Tobacco Road itself is cool. The Road started and remains a neighborhood watering hole, but today with a little bit of international flavor. The Road has lived from The Capone Era, to the era of the cocaine wars, to the soaring success of South Beach and re-gentrification of Miami’s Brickell area. The Road was once even fronted as a bakery and sold hooch in the back. The speakeasy gave way to gambling, a gay bar, a strip joint, and finally back to blues bar and fantastic hang out. Come toss back a few where Capone and “Tony Montana” characters hung out, be surrounded by black and white photos and décor from the generations! Contribution By http://www.mostinterestingdestinations.com/

Description

•Miami's oldest bar, operated continuously since 1912

•Colorful history, including time as a speakeasy, gambling den, gay bar, strip joint and blues bar

•Great dive bar food at reasonable prices

Guide Review - Tobacco Road - Miami's Oldest Bar

An old-time favorite, Tobacco Road was established in 1912 and has a somewhat shady history of run-ins with local law enforcement authorities. That said, it's the absolute best place in town to find a huge greasy hamburger and you're liable to hear some of the best live blues music in the country while you're dining.

The menu includes typical bar fare, including a great greasy cheeseburger. If you're looking for a healthy meal, The Road is definitely not the place to go. However, if you're looking for a great burger and a beer at a decent price, you'll love this joint. They run several weekly specials that draw regular crowds:

•Tuesday is Lobster Night - Get a 1 1/4 pound Maine lobster with mashed potatoes and slaw for $12.49

•Wednesday is Ribs Night - All you can eat ribs with fries, potato or salad for $10.99

•Thursday is Steak Night - Get a 16 oz T-bone with salad and fries or potato for $10.99

Note that all of the weekly specials come with a two-drink minimum.

If you're a Miami resident and you haven't been to Tobacco Road at least once, you're missing an important part of your Miami cultural experience! If you're visiting town, make a stop at The Road for a great filling meal and a few drinks.

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Tobacco Road, Miami's Oldest Bar, is located at:

Open Til' 5 A.M.

626 South Miami Ave

Miami, FL 33130

Ph: 305.374.1198
http://www.tobacco-road.com/

Olivo's Restaurant Doral

2012-03-25T15:04:00.001-04:00

Courtesy of Olivos Restaurant, Doral

When you're in the mood for good times and great cuisine, be sure to check out Olivo's. The restaurant is located in one of the area's most pleasant settings and is known for its delightful staff and superb cuisine.

The menu at Olivo's features a wide array of great selections, made from only the freshest and highest quality ingredients, with something sure to please every member of your group. Olivo's has established itself as one of the area's favorite culinary destinations and is sure to offer you a pleasant and unique dining experience every time you visit. Please stop in soon! Click here and Save Up to 60% on Olivos Restaurant Gift Certificates: $25 gift certificates for only $10!

Hours of Operation

Monday - Thursday: 11:30 AM - 11:00 PM

Friday: 11:30 AM - 01:00 AM

Saturday: 11:30 AM - 01:00 AM

Sunday: 11:30 AM - 11:00 PM

Olivos

10455 NW 41 Street

Doral, FL 33178

For reservations call 305.718.9968

email: mail@olivosrestaurant.com
http://www.olivosrestaurant.com/

Soyka, The Restaurant & Lounge "In The Heart of Miami"

2012-03-10T12:27:00.000-05:00

Soyka, The Restaurant & Lounge, opened its doors to a doubting public in the spring of 1999. Mr. Soyka originally purchased the building to house his vintage car collection, never dreaming of opening yet another restaurant or cafe. But before all of the cars had even found their way to new homes, Mark decided to open his namesake restaurant.

With nothing in the area that catered to the locals and the VIP of the business and government community downtown, Soyka was packed the day it opened it’s doors and remains so to this very day, with the most unique, casual ambiance and comfort dinning, in all of Miami, that bring guests back to dine with us several times a week….truly making it their dinning room away from home.

Set away from the main dining room, the Gardens are ideal for special occasions, private parties and banquets, with options of seating from 10-200 people. You can also order your Soyka TO GO to enjoy at home or in the office, by looking at our Menu online and then calling it in. Soyka's new Happy Hour is from 3-7pm Monday through Friday with $3 Beers and House Wines and $5 Premium Well drinks. Soyka is an incomparable experience of "Comfort Dinning" and we hope to see you soon!

Hours of Operation:

Sunday – Thursday: 11am to 11pm

Friday & Saturday: 11am to Midnight

Location:

Soyka, The Restaurant5556 NE 4th Court

55th Street Station
Miami, FL 33137

305 759 3117

f: 305 759 4115
http://www.soykarestaurant.com/
Private Parties: Patricia Ferraro, GM (305) 759 -3117
Email: http://www.blogger.com/admin/mailto.soykarestaurant.com

Grilled Skirt Steak (Churrasco)

2012-03-01T13:29:00.000-05:00

By Daisy Martinez

This Latin American recipe comes compliments of Chef Daisy Martinez of the PBS show Daisy Cooks! She serves the succulent grilled steak with a parsley-laden homemade Chimichurri Sauce.

Churrasco: Grilled Skirt Steak

Ingredients

4 skirt steaks, trimmed

Sea salt

Fresh ground black pepper

2 teaspoon(s) onion powder
2 tablespoon(s) white wine vinegar

2 tablespoon(s) extra virgin olive oil

Oil spray

Directions

1. Rub, salt and pepper, onion powder on steaks.
2. Sprinkle with vinegar and brush with olive oil. Grill to taste. Drizzle Chimichurri Sauce over steaks.

Chimichurri Sauce

Ingredients

4 cup(s) flat-leaf parsley leaves

6 clove(s) garlic

1/2 cup(s) (or more, as needed) extra virgin olive oil

1/4 cup(s) red wine vinegar

Salt
Fresh ground pepper
1 teaspoon(s) (heaping) red pepper flakes (optional)

Directions

1. Process parsley and garlic in processor until fine, and scrape out into a bowl.
2. Stir in the olive oil and vinegar, and check for seasoning.
3. Add optional red pepper flakes for a spicy chimichurri. S
4. Serve with Grilled Skirt Steak, if desired.

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Pasha's Mediterranean Cuisine - South Beach, Brickell, Design District

2012-02-24T17:48:00.000-05:00

For centuries, the name Pasha has been an honor given to high-ranking public figures with refined and sophisticated tastes. Today, we believe that each and every guest at our restaurants should be honored in that way. This will be achieved by serving only the freshest, tastiest and highest quality cuisine in an elegant and relaxing environment. We want each of our guests to feel like a Pasha.

Pasha’s serves natural Mediterranean cuisine and is one of the healthiest restaurants in Brickell Miami. They have a great menu dedicated to all dieters. All of the ingredients in their meals are natural and their food contains no trans fat, additives, preservatives or msg. Try smoothies such as the Mango Lassi and the Peanut Butter Cup. Pasha also offers catering services to parties, corporate gatherings and other types of events upon request.

The menu has something for everyone, from fresh salads, soups, wraps, and filling platters with rice, veggies, and flavorful grilled meats. On my most recent visit, I ordered my usual - Choban salad topped with chicken shish kebab skewers and a whole wheat pita on the side. The salad consists of tomato, cucumber, bell peppers, onions, and Kalamata olives, marinated in heart healthy extra virgin olive oil and Mediterranean herbs. For an extra charge I added Feta cheese and the Shish Kebab Skewers (charbroiled marinated chicken breast chunks with grilled peppers and onions). You can also top the salad with Vegetarian Falafel, Beef, or Salmon kebabs. Other dishes worth mentioning are the lentil soup, tabbouleh, and spinach borek (flaky pastry with spinach and cheese filling).

In 2004 Dr. Arthur Agatston published its successful South Beach Diet Cook Book with recipes from a select handful upscale restaurants from New York and Miami. Pasha’s is the only fast casual restaurant to be part of this selection. The book which became a New York Times Best Seller with over 3 million books sold worldwide proclaimed “Pasha’s serves healthy and delicious Mediterranean food, proving once again the two are never mutually exclusive”

Pasha’s Healthy Mediterranean Cuisine’s menu consists of healthy meal options for various dietary needs. With menu items that are healthy, all natural, have no preservatives and contain no trans fats, our meals consist of a combination of only the healthiest ingredients. Should you have any allergy for certain ingredient, please consult our product content guide for select ingredients.

In 2006, the lonely Planet Publications, which is the largest independently-owned travel guidebook publisher in the world, chose Pasha’s as the “Author’s choice” in its most recent edition for dining in Miami. This is another milestone for Pasha’s to be identified as a landmark in Miami and be described as an establishment where the “food rocks” and “all is top notch”

June 2007- Pasha’s University of Miami Wellness Center opens
The “Miami Health District” is the hub for all medical needs. With Jackson Memorial Hospital as well as the University of Miami and other medical facilities, this is the perfect place for Pasha’s Healthy Mediterranean Cuisine.

October 2007- Pasha’s in the Four Seasons (Sports Club/LA) opens its doors. Four Seasons Hotels, Inc. is a five-star Canadian-based international luxury hotel chain. It is considered among the finest luxury hotels worldwide, according to Travel and Leisure magazine and Zagat Survey. The Four Seasons Hotel in Brickell has a beautiful Sports Club (Sports Club/ LA) with spa services and gym facilities, Pasha’s Healthy Mediterranean cuisine became the perfect complement for a Healthy Meal option along with Sports Club / LA.

Pasha's has grown to seven locations in the Miami area and one location at the Fort Lauderdale International Airport. All providing Pasha’s amazing Mediterranean cuisine made from the finest, freshest, all-natural ingredients - with no preservatives and no trans fats.
.

Hours of Operation: South Beach

Mon - Thurs:	8:00 am	-	12:00 am
Fri - Sat:	8:00 am	-	1:00 am
Sun:	8:00 am	-	12:00 am

Location:

Pasha's

South Beach

900 Lincoln Road

Phone: 305.673.3919

E-mail: eat@pashas.com

For all other locations visit: http://www.pashas.com/

GreenStreet Cafe & Lounge

2012-02-22T19:07:00.000-05:00

Urban Spoon (Miami, Florida), Likes it - Greenstreet Café has to be one of the most incredible places to wine, dine, and enjoy many memorable moments amongst friends, family and a loved one. Their ambience is relaxed but incredible soundtrack that transports you to Morocco, Ibiza, Germany and France at any given moment.

GreenStreet Cafe - Coconut Grove

The furnishings and decorations bring an air of mystery and distinction which makes Green Street Café stand far above the rest and their Mediterranean menu will delight even the pickiest of palates. With flair of extravaganza and a dash of VIP seating, Greenstreet Café is simply the place to be. Situated in the heart of Coconut Grove, there is never a dull moment as Greenstreets pleasant and friendly staff make sure you receive the most impeccable of services and the best meal in town.

GreenStreet Outdoor Lounge and Restaurant, Coconut Grove's premier "seen and be seen" restaurant, was founded 19 years ago, by husband and wife team, Sylvano and Maida Bignon. Throughout the years, their European background has influenced them to create the GreenStreet "Philosophy", making their place evolve into a "Lifestyle".

It is a rare day not to encounter local politicians, artists, athletes, or simply thousands of locals enjoying breakfast, lunch or dinner, just sitting for a glass of wine, taking a break from their dog walk, having a business meeting, a baby shower... or simply relaxing on a sofa, for a late night amongst friends.

Some might invent reasons to come here... just to be there, several times a day... Breakfast is a must, especially on Sundays, as lines may form, while patrons sip on a glass of champagne, laughing and socializing while waiting for their table. For a complete online menu click here.

3468 Main Hwy

Miami, FL 33133
(305) 444-0244
http://www.greenstreetcafe.net/

Tomorrow! Malanga Cafe Food Truck @ Tamiami Park Food Truck Roundup

2011-11-22T16:27:00.000-05:00

What a great way to start the Thanksgiving Holiday! Join Malanga Cafe at Tamiami Park for the Food Truck Roundup from 4pm - 10 pm Do not miss this event, enjoy the delicious "Pan Con Lechon" from Malanga Cafe and other of your favorite Cuban dishes.

So grab your friends and family and come have a great time at Tamiami Park with Malanga Cafe!

Remember to contact Malanga Cafe for all your Holiday Catering!

Hours of Operation:

Mon - Thu: 7:00 am - 9:00 pm

Fri - Sat: 7:00 am - 11:00 pm

Sun: 7:00 am - 9:00 pm

Location:

12313 S. Dixie Highway

Pinecrest, Florida 33156

Phone: (305) 259-1550

Email: melissavias@malangacafe.com

Web: www.malangacafe.com

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Malanga Cafe Food Truck at "The Food Truck Invasion"

2011-11-15T17:45:00.000-05:00

Malanga Cafe Food Truck will join more than 30 food trucks at Zoo Miami this Thursday, November 17th, 2011 from 6:p.m. untill 11 p.m. Do not miss this event, enjoy the delicious "Pan Con Lechon" from Malanga Cafe and other of your favorite Cuban dishes.

So grab your friends and family and come have a great time at Zoo Miami with Malanga Cafe!

Malanga Cafe "Original Cuban Food" Is a Hidden Gem In Pinecrest!

2011-10-15T13:41:00.001-04:00

When you think the best Cuban restaurants have already been thought of in Miami you find "Malanga Cafe". Less than 12 months ago Malanga Cafe opened it's doors in Pinecrest. "Original Cuban Flavor" is an understatment, the owner Melissa Vias, the chef, staff, family and friends have all contributed to bringing to South Florida a truely authentic Cuban restaurant. Malanga Cafe has all the qualities of what makes an excellent Cuban restaurant: "Authentic Cuban Food", "Fresh Ingredients", "Home Made Quality", "Great Presentation" and most of all "Cuban Ambiance" better known as 'SABOR CUBANO!".

One of our favorites is "La Lechoncita", Lechon (Pork in Spanish), is a generous serving of suckling pork served with your choice of vegetables, rice and beans, french fries moro rice or the famous "Malanga Puree". The pork served at Malanga Cafe is rotisserie pork roasted daily as it has been done in Cuba and other caribbean islands for hundreds of years.

The ambiance at Malanga is authentic Cuban and Caribbean rythms, the restaurant has music and flat screen TV's providing a fun and vibrant atmosphere. They also offer live music and invite special guests to perform live. Malanga is truely a family restaurant, walking into Malanga Cafe you will soon realize that is like sharing a meal with family and friends.

The deserts are deliciouos, our favorite is the "Casquito De Guayaba Con Queso Blanco", Guava preserve with white cheese, the guava is home made! Malanga's menu has a selection of the most authentic Cuban foods, we recommend you visit Malanga Cafe and experience, taste and enjoy, we guarantee that you will not be disappointed. Malanga's is open for breakfast, lunch and dinner.

Oops! We can not forget one of Malanga's specialty sandwichs "Pan Con Lechon", once again, a generous serving of shredded pork snuggled between freshly made Cuban bread, absultely delicious.

Hours of Operation:

Mon - Thu: 7:00 am - 9:00 pm

Fri - Sat: 7:00 am - 11:00 pm

Sun: 7:00 am - 9:00 pm

Location:

12313 S. Dixie Highway

Pinecrest, Florida 33156

Phone: (305) 259-1550

Email: melissavias@malangacafe.com

Web: http://www.malangacafe.com/

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Oye Cuban Grill A Great New Addition to PInecrest

2011-09-28T12:42:00.002-04:00

Oye Cuban Grill has hit Pinecrest like a breath of fresh air, or should we say Mojito! The unique OYE Cuban Grill is a relatively inexpensive, quick-service restaurant serving authentic Cuban fare that features Cuban sandwiches and platters as well as Cuban pastries and Desserts.

OYE’s well organized quick-service style restaurant permits customers to order their food selections from the large posted menus and have their orders delivered promptly to their tables from well-trained food runners. Moreover, the distinctive aroma of the Cuban cuisine is ideally suited to promote the authenticity of the freshly prepared food and is a notable and appreciated customer appeal.

The vision of the OYE Cuban Grill was created by the active managing partners – Hector F. Gutierrez, his son, Ian (a recent graduate of George Washington University, and Howard Rodriguez, the first cousin of Hector Sr. Another of Hector’s son, Christopher, is presently attending Catholic University, and upon graduation will also be joining the OYE organization in a management capacity. Their nostalgic Cuban history includes their family’s past, their struggles and successes, their abiding love of the USA, and their siblings inheriting all of the indigenous traits of Cuban Americans now experiencing the American dream.

The business name, OYE, “Organization of Young Entrepreneurs” clearly depicts how the children became American educated and are now establishing a piece of the American dream by developing and managing the first of many planned OYE Cuban Grills.

Inspired by our family’s recipes and tradition of Cuban cuisine. Our vision is to fuse our Cuban food heritage with our passion for the American lifestyle.

Ours of Operation:

Monday 7am - 1030pm

Tuesday 7am - 1030pm

Wednesday 7am - 1030pm

Thursday 7am - 1030pm

Friday 7am - 12am

Saturday 7am - 12am

Sunday 7am - 9pm

Location:

11327 South Dixie Highway

Pinecrest, Florida 33156

Restaurant: (786) 249-4001

Email: info@oyecubangrill.com

Web: http://www.oyecubangrill.com

Eden South Beach "Sip, Taste, Drink, Discover The Garden of Eden"

2011-03-16T13:04:00.003-04:00

Eden South Beach is a sensuous experience of food, drink, nightlife and culture, featuring Seasonal Cuisine by renowned Chef Christopher Lee.

With one-of-a-kind settings, featuring the candle lit "Garden of Eden," an intimate outdoor lounge and an airy dining room with an open-theater kitchen; Eden South Beach has the perfect combination to See and Be Seen.

Originally from New York and currently a Miami Beach resident, owner Larry Rizzo developed this multi-scene concept and is present nightly to welcome guests to the Eden experience. The Garden of Eden also provides for a lounge setting, with live music, perfect for social hours or after dinner cocktails. But there is more to the Garden of Eden that meets the eye, each specialty cocktail and entrée, is infused by an array of fresh herbs and forbidden fruits handpicked from the Garden.SIP. TASTE. DRINK. DISCOVER- SAVOUR THE GARDEN OF EDEN

Chef Christopher Lee began his career at age 14 in his hometown on Long Island, "I always had that sort of sixth sense about food," Lee says. "I always knew that I wanted to be a Chef. In high school, I used to ditch classes just to watch cooking shows on TV."

Lee Graduated from the prestigious California Culinary Academy and then went on to hone his culinary talents in some of the country's most prestigious restaurants, including New York City's Restaurant Daniel and Jean Georges, and San Francisco's Fifth Floor. As Sous Chef at New York's Oceana, where he worked under Cornelius Gallagher, Lee was integral in redefining the restaurant's approach to the elegant dining experience. Awarded three stars by the New York Times, the New York Post proclaimed Oceana to be "The city's best seafood restaurant."

Selected by Gotham Bar and Grill's Alfred Portale to be the chef de cuisine at Stephen Starr's remake of the legendary Striped Bass in Philadelphia, Lee quickly rose to the position of Executive Chef, putting his personal style on all culinary aspects of the restaurant. Under his direction, Striped Bass received widespread critical acclaim, including a highly coveted Four Bells review from the Philadelphia Inquirer, "Best New American Restaurant 2004" in Travel + Leisure, and Gourmet selected it as one of the country's top restaurants in 2006.

In 2005, Lee was named the James Beard Foundations' "Rising Star Chef of the Year," and in 2006 was among Food and Wine's "Top Ten Best New Chefs." Returning to New York as Executive Chef of Gilt, Lee earned the restaurant two Michelin stars. In December 2008, Lee was selected by Charlie Palmer to take command of Aureole's kitchen, just in time for the restaurant's spring landmark move to the Bank of America Tower at One Bryant Park. "Christopher Lee could not be a better fit for Aureole with his modern American palate, New York roots and bold approach to flavors and wine," says Palmer.

Since the grand opening, Chef Lee has brought unparalleled success to Aureole including a 29 food rating in Zagat, the highest in NYC for 2009. Additionally, Chef Lee was a contestant on the premiere season of Bravo's Top Chef Masters and is currently the consulting chef for Orange County Choppers Roadhouse, a full service restaurant, bar, microbrewery, and entertainment experience based on the extraordinarily popular Orange County Choppers brand.

Philosophy, In addition to the following the seasons and the latest culinary trends, Lee finds inspiration in abstract art, which is evident in his plating techniques. Rather than building presentations in the center of the plate, Lee prefers to use the lines, spaces, colors and shapes of the various components of a dish to create a new abstract dining aesthetic. Through juxtaposing soft and crunchy textures, and sweet and sour flavors, Lee's creations give diners a different experience with each bite.

Hours of Operation:

Mon - Sat:	11:30 am	-	2:00 am
Sun:	11:30 am	-	12:00 am

Location:
Eden South Beach
210 23rd Street
Miami Beach, FL, 33139
Reservations: 305.397.8760
http://www.edensouthbeach.com/

DolceVino Ristorante @ The Claridge Hotel Miami Beach "2 for 1 Happy Hour Friday's"

2011-03-10T11:51:00.001-05:00

What’s new in Miami Beach? DolceVino @ The Claridge Hotel, the newest Italian reastaurant on the Beach.

It is a collaboration between Luca and Andrea, 2 friends that worked togheter for years at PIOLA and have a combined experience of 30 years in the food service.

Both Italian, Luca comes from Modena, in the Emilia Romagna region, famous for the Tortellini, Lasagna, Balsamic vinegar, Parmesan cheese, Prosciutto di Parma and Ferrari !!! He started working in restaurants at the young age of 16 going through jobs in Porto Cervo and Marbella (Spain), he then came to the United States and worked as a waiter in PIOLA Hallandale where he became the manager. In the beginning of 2010 he moved to PIOLA Brickell where he was the manager until he left to open DolceVino.

Andrea comes from the Friuli region in the north east of Italy, very close to Austria and Slovenia, always a food lover started working in Cortina D’Ampezzo as a bartender. In 2001 he moved to Miami Beach where he worked for PIOLA until 2006. After that he went on to help setup and open PIOLA in Washington DC, PIOLA in Hallandale FL and PIOLA in Brickell FL. He also worked for PIOLA in New York as a manager. From 2006 to 2008 he also managed the locations in Brickell and Hallandale while overseeing construction of PIOLA Naples FL. By May 2008 he left PIOLA and in September started working at Balans on Lincoln Road where he stayed until May 2010 when he left and began searching to open his own restaurant, which turned out to be DolceVino in November of the same year.

DolceVino offers an interesting mix of classical Italian cuisine and some local flavor.

Hours of Operation:

Open 7 Days

Breakfast, Lunch and Dinner

7:30 am to 11 am

Happy Hour Friday's!

6 pm to 7:30 pm

2 for 1 Drinks!

Location:
DolceVino Ristorante
@ The Claridge Hotel

3500 Collins Avenue

Miami Beach FL 33140

Restaurant: (305) 532-9115 http://www.dolcevinomiami.com/
Reservations: Click Here

FORNO 52 Restaurant "Pizza Napoletana"

2011-03-04T12:53:00.004-05:00

It's ALL about the Pizza. Forno 52 offers one of the best Pizza's Napoletana in South Florida.

A Satisfied customer says "Recently opened restaurant in Palmetto Bay called Forno 52. Forno 52 makes traditional Napoletano styled pizza- it's ALL about the pizza. You will not find chicken wings, calzones, or rolls - it is truly all about the pizza. After living in Italy for some years and cooking over 30 years as a chef, this is truly the best pizza I have ever had in this country" By Dominique

"Verace Pizza Napoletana VPN" It's movement to promote and protect the name of the product, Pizza Napoletana. It's a style and a tradition founded in Naples, Italy. The term Verace means True, Genuine or Real. Its sole purpose is to maintain the simple and traditional ingredients to a true pizza napoletana. The pizza napoletana itself is one of the worlds finest prepared food products.

Forno 52 prepares an original Pizza Napoletana by adereing to the simple requirements:

All Natural, Only Fresh, Non-Processed Ingredients.
Wood Burning Oven operating at about 700 to 900 degrees fahrenheit.
Farina "00" Caputo Pizzeria Flour "The Best"
San Marzano D.O.P. Tomatoes
Fior Di Latte, and/or Mozzarella Di Bufala D.O.C.
Fresh Basil, or other fresh herbs.
Italian Extra Virgin Olive Oil
Sicilian Sea Salt and Sicilian Oregano

The making of a "True Neapolitan Pizza" requires strict adherence to the culinary discipline of the Associazione Verace Pizza Napoletana - from the preparation of raw ingredients to the cooking method in an approved wood-fired oven. Only San Marzano DOP tomatoes, fress mozzarella, fresh herbs, and fresh yeast are premitted. As the first pizzeria in the State of Florida to receive the coveted VPN certification from the Associazione Verace Pizzeria is held accountable to the highest standards.

FORNO52 Neapolitan Pizzeria is the first restaurant in the State of Florida and the eleventh in the United States that the VPN recognized as Verace Pizza Napoletana, which translates to mean providing you with a true Neapolitan pizzeria.

We invite you to join us and our family at FORNO52 to enjoy one of the best pizza's in South Florida.

Hours of Operation:

Monday to Friday: 11:30 am to 9:00 pm

Saturday: 11:30 am to 11:00 pm

Sunday: 1:00 pm to 9:00 pm

Delivery between 12:00 pm and 9:00 pm

(Within a 3 mile radius)

Location:

17225 South Dixie Highway

Palmetto Bay, Florida 33157

Restaurant: (305) 259-7676

Email: info@forno52.com

Web: http://www.forno52.com/

Facebook: FORNO52 on facebook

Sunlight Miami "New Restaurant on Lincoln Road"

2011-03-01T11:06:00.001-05:00

By Astrid Becker, General Manager, Sunlight Miami

I want to introduce our new restaurant, Sunlight Miami. We are bringing a new concept on healthy eating to Lincoln Rd, with gourmet salads and sandwiches that you can customize with over than 60 fresh and natural ingredients, many of them organic. Fresh fruit juices and smoothies are also a main offering of our menu, in exciting combinations and made with no sugar added. You can find more information about us on our website – http://www.sunlight-miami.com/.

Bacalao a la Vizcaina (Basque Style Codfish Stew)

2011-02-08T13:43:00.000-05:00

Photo by: LatinaCook @ AllRecipe.com

Recipe By: Milly Suazo

"This Spanish-style fish stew from the Basque region of Spain is a traditional peasant dish popular in all Spanish-speaking countries (where each has given it their special twist). For example, in Mexico it is usually made for Christmas, New Year's Eve, and Lent; in Puerto Rico it is a year-round favorite but most enjoyed during Lent. This is one of the Puerto Rican versions."

Ingredients

1 pound salted cod fish
4 potatoes, sliced thick
2 onions, sliced
4 hard-boiled eggs, sliced
2 teaspoons capers
2 large cloves garlic, minced
1/4 cup pitted green olives
1 (4 ounce) jar roasted red bell peppers, drained
1/2 cup golden raisins
1 bay leaf
1 (8 ounce) can tomato sauce
1/2 cup extra virgin olive oil
1 cup water
1/4 cup white wine

Directions

Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours. Drain and cut the fish into bite-size pieces.
Layer the half of each ingredient in the following order: potatoes, cod fish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place the bay leaf on top, then pour half the tomato sauce and half the olive oil. Repeat with the remaining ingredients in the same order. Pour the water and white wine on top. Do not stir.
Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes.

Footnotes

In Puerto Rico, this stew is normally served with a side of white rice and/or boiled root vegetables like yucca, yautia, name and boiled green bananas. After plating, drizzle extra virgin olive oil over everything and add a slice of avocado on the side. Another option is to serve with a side of 'Funche' (also in my recipes) which is similar to polenta. YUMMMM!

Celebrating Latin Food: Tres Leche for Christmas "Forget the Calorie Count...

2010-12-01T12:55:00.000-05:00

Celebrating Latin Food: Tres Leche for Christmas "Forget the Calorie Count...: "Courtesy of Monica at AllRecipes.comIngredients1 cup white sugar 5 egg yolks 5 egg whites 1/3 cup milk 1 teaspoon vanilla extract 1 cup all-..."

Tres Leche for Christmas "Forget the Calorie Count"

2010-12-01T12:54:00.000-05:00

Courtesy of Monica at AllRecipes.com

Ingredients

1 cup white sugar
5 egg yolks
5 egg whites
1/3 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 pint heavy whipping cream
10 maraschino cherries

Directions

Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9 inch springform pan.
Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder.
In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold egg whites into yolk mixture. Pour into prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.
Loosen edge of cake with knife before removing side of pan. Cool cake completely; place on a deep serving plate. Use a two prong meat fork or cake tester to pierce surface of cake.
Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Discard 1 cup of the measured milk mixture or cover and refrigerate. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream and garnish with cherries.

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Porcão Steakhouse "Churrascaria"

2010-11-01T21:38:00.000-04:00

From Christina Wooley, By Renee Chapple, About Miami Guide

Porcão Steakhouse "Churrascaria"

You can taste the care and attention given to each piece of meat at Porcão Steakhouse. Meat lovers will have a perfect opportunity to experience many different types of meat. The service is attentive and interactive without being overwhelming. The wine menu is extensive and well rounded. The views are spectacular. The dessert menu is exotic and delicious. One fixed price provides limitless food options.

Pros

•Unique and different experience

•Attentive staff

•Beautiful views of the Intercoastal waterway and pool

•Relaxed ambience

•Unlimited food

Cons

•Many of the staff does not speak English

•Pricey for a simple night out

•Noisy and not conducive to conversation
•Need reservation as not a lot of space

Description

•Relaxed yet upscale atmosphere with terrific views of the Intercoastal Waterway
•Wide variety of different and delicious foods with emphasis on the different meats
•Friendly and attentive wait staff
•Convenient downtown location close to Miami nightlife
•Interactive dining experience

Guide Review - Porcão Steakhouse

Located on Brickell Bay Drive inside the Four Ambassadors Hotel, the views of the pool and Intercoastal waterway are spectacular. Their house red wine, Caliterra, is a succulent Chilean specialty.

Dinner at Porcão Steakhouse is a fixed rate buffet and rodizio service. The price is $41.90 per person. Buffet stations include such items as Caesar salad, sushi, pasta, and various vegetables and cheeses. Once you have finished the buffet portion, you sit back and let the roaming waiters present you with various types of meat carved for you at your table (rodizio service). You do not have one set waiter but a variety of waiters that work in perfect synergy to make sure you have everything that you need, despite the language barrier with many of them. Though all the meat was exceptional, I would especially recommend the Filet Mignon wrapped in bacon and the Beef Ribs.

You should not leave Porcão without tasting one of their delicious desserts. The specialty is the Crème De Papaya. This is a very soft dessert that is so delicious you can't help but finish it!

Brazilian Fútbol (soccer) games are often celebrated in the bar area.

If you cannot make it to Porcão for dinner, you can try lunch on weekdays before 5pm. This includes a buffet with salads and sides and choice beef, chicken, or fish served tableside.

Porcão Steakhouse is located inside the Four Ambassadors Hotel at 801 Brickell Bay Drive in Miami. Reservations may be made by calling (305) 373-2777.

Click here Save Up to 60% on Restaurant Gift Certificates: $25 gift certificates for only $10!

De Rodriguez Cuba

2010-10-13T13:02:00.003-04:00

Our motto at De Rodriguez Cuba is, “Who Lives Better Than Us”, and I want you, our friends, to feel the same way. I thank you for dining with us. Chef Rodriguez "Godfather of Nuevo Latino cuisine" and James Beard award winning chef with newly opened upscale Cuban restaurant in the heart of South Beach.

Our goal is to be the # 1 Cuban restaurant in Miami so if you enjoy your experience please give us a shout out on Zagat or other social media outlets such as Yelp, City Search, Facebook or Twitter. If you are not a member of Zagat please become one. If you were not pleased with your experience please tell us what we can do improve.
We welcome our cigar loving patrons to join us in our lush outdoor patio as well as sample our distinctive collection of cigars. Save up to 60% on your next meal at De Rodriguez Cuba with a Restaurant.com Gift Certificates: "De Rodriguez Cuba" Save up to 60% off your next meal!

Coming soon! ALL NEW "De Rodriguez Ocean Restaurant & Lounge". In the Bentley Hilton Hotel - across from Prime 112. I look forward to serving you there - in an entirely New way.
– Chef Douglas Rodriguez

Supper Club

“D-Rod’s Supper Club" is an underground gathering of Miami’s most influential figures hosted by celebrity chef Douglas Rodriguez at his restaurant, De Rodriguez Cuba in South Beach. The city’s most elite members of society are extended an invitation to enjoy a cocktail hour followed by a multi-course meal with wine pairings while discussing hot button issues affecting the metropolitan area and beyond. Held every other Tuesday of the month, the dinners are intimate with around ten guests each Supper Club.

Quote from Doug:

"Reality television hasn’t given the best impression of Miami and it’s unfortunate because our city is full of brilliant minds – in every industry imaginable – art, food, fashion, finance, and real estate to name a few. I really want Miami to shine as one of the world’s leading cities, and I think we might just be able to with D-Rod’s Supper Club” – Chef Douglas Rodriguez

Hours of Operation:

Monday 6 PM - 10 PM
Tuesday - Thursday 6 PM - 11 PM

Friday - Saturday 6 PM - 12 AM

Sunday 12 PM - 10 PM

Live Music:

Thursdays

Rotating Musicians

8PM - Close

Friday / Saturday

Martin Loza - Guitar Soloist

8PM - Close

De Rodriguez Cuba
At Astor Hotel
956 Washington Avenue
Miami Beach, FL 33139
Phone: 305.672.3763.

Website: http://www.drodriguezcuba.com/

Miditerraneo Brickell

2010-10-13T12:28:00.003-04:00

The cool crisp waters of the Mediterranean lap gently against many shores. Its bounty delivered fresh to the diverse cultures which compose this region, inspiring cooking styles which reflect the beauty and subtlety of their origin.

At Mediterraneo our challenge is to advance this ideal, while integrating unique styles and ingredients from across the globe, to define Mediterranean Cuisine in a broader sense.

An oasis amidst the hustle and bustle of downtown, Mediterraneo is just steps from Miami’s Biscayne Bay in Brickell’s luxurious Jade Building. One’s sense of proximity to the ocean is further enhanced as the restaurant's wave inspired walls and clean white bar illuminate light blue, inspiring the greatest moments in perfect harmony with the ocean.

Beautiful images of nature and the underwater world are projected while the music excites our senses and aligns us with the good living of the Mediterranean. Mediterraneo Brickell is the perfect place to enjoy a variety of ceviches and tapas accompanied by one of our signature cocktails or incredible entrees.

Executive Chef, Thierry, displays our new perspective on Mediterranean Cuisine through meticulous preparation. His worldly palette allows us to present fresh, amazing options and entrees, made to order, which integrate flavors from all across the globe into Mediterranean food. Restaurant.com Gift Certificates: Save up to 60% off your next meal!

Hours of Operation

Lunch

Monday - Friday
12:00 p.m. - 4:00 p.m.
Dinner

Monday - Thursday
5:00 p.m. - 11:00 p.m.

Friday - Saturday

5:00 p.m. - 12 a.m.

Mediterraneo Brickell

At the Jade Residences on Brickell

1331 Brickell Bay Drive
First Floor
Miami, FL 33131

Phone: 305.200.5028

Email: info@mediterraneobrickell.com

Website: http://www.mediterraneobrickell.com/

Ristorante Fratelli Milano

2010-10-13T12:07:00.000-04:00

From the heart of Milano to the center of Miami, twin brother Chefs Roberto and Emanuele Bearzi bring their unique talents and passion for authentic Cucina Italiana to FRATELLI MILANO, a restaurant that offers a genuine taste of home.

Fiorella and her husband Robert and his brother are owner operators, who greet you at the door with a smile and extraordinary cuisine, While the ambiance is hole in the wall, the home made pastas and deserts are world class. The brothers are from Milan, and use Grandma's recipes

With over 32 years combined experience in some of the top kitchens in town, Roberto works his magic as Chef de Cuisine while Pastry Chef Emanuele fills the air with the scents of homemade pasta, freshly baked bread and confections to delight the most discerning diners. Joined by Roberto's charming wife Fiorella, you will enjoy great Italian dishes. The Bearzi Family is also available to cater private parties, design custom cakes and help you plan your next corporate gathering. Restaurant.com Gift Certificates: Save up to 60% off your next meal!

Hours of Operation

Monday - Thursday 11am-10pm

Friday and Saturday until 11pm

Ristorante Fratelli Milano

213 SE First Street

Downtown Miami, Florida 33131

Phone: 305.373.2300
Website: http://www.ristorantefratellimilano.com/

Beef "Tamales"

2010-10-06T16:16:00.000-04:00

By: jenn "These are just like the tamales my Abuelita used to make for special occasions. This recipe makes a lot, but if you're going to go to all the trouble of making tamales from scratch, you might as well have a party! You will need butchers' twine and a large pot with a steamer basket to make these. May be frozen up to 6 months in heavy-duty resealable plastic bags. To reheat, thaw in refrigerator and then steam or microwave until heated through."

Photo by Lavalady

Ingredients

4 pounds boneless chuck roast
4 cloves garlic
3 (8 ounce) packages dried corn husks
4 dried ancho chiles
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 cup beef broth
1 teaspoon cumin seeds
1 teaspoon ground cumin
2 cloves garlic, minced
2 teaspoons chopped fresh oregano
1 teaspoon red pepper flakes
1 teaspoon white vinegar
salt to taste
3 cups lard
1 tablespoon salt
9 cups masa harina

Directions

Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours, until beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly, and shred finely with forks.
Meanwhile, place corn husks in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can.
Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool and then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
Heat oil in a large skillet. Mix in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded beef into skillet and cover. Let simmer 45 minutes.
Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.

Gambas Pil Pil (Prawns, Chilean Style)

2010-10-06T16:01:00.000-04:00

By damasio "Rich, golden garlic cloves and a splash of pisco flavor juicy prawns in this Chilean version of a classic Spanish tapa."

Photo by AllRecipes

Ingredients

10 cloves garlic, peeled and slightly crushed
1/2 cup grapeseed oil or olive oil
1 1/2 pounds large shrimp, peeled and deveined
1 cacho de cabra pepper, or Anaheim pepper, seeded and cut into 1/2-inch pieces
3 tablespoons pisco or brandy
salt to taste
cayenne pepper to taste
1 lime, cut into wedges, for serving

Directions

Place the garlic cloves and grapeseed oil in a skillet over medium-high heat. Let the garlic slowly turn golden brown as the oil becomes hot; continue cooking until the garlic has turned golden-brown, and the oil is quite hot.
Add the shrimp, stir to coat with oil, and cook for 15 seconds before stirring in the chile pepper. Continue to cook until shrimp is pink and firm. Pour in pisco, and cook for 30 seconds to let the alcohol evaporate. Season with salt to taste, then pour the mixture into a serving dish. Serve sprinkled with cayenne pepper, and garnished with lime wedges.

Peruvian Lomo Saltado

2010-10-06T15:51:00.000-04:00

By: Perricholi "This is a traditional, very easy dish to make. I might add that it's very popular with finicky kids and adults as well."

Photo by KM

Ingredients

1 (16 ounce) package frozen French fries
vegetable oil as needed
1 pound beef tri tip, sliced 1/8 to 1/4 inch thick
salt and pepper to taste
1 large onion, sliced into strips
3 large tomatoes, peeled, seeded, and sliced into strips
1 yellow chili pepper (preferably Peruvian aji amarillo)
1/4 cup distilled white vinegar
1 dash soy sauce to taste
2 tablespoons chopped fresh parsley

Directions

Prepare the bag of French fries according to package directions.
While the French fries are cooking, heat the oil in a frying pan over medium-high heat. Season the sliced meat with salt and pepper to taste. Fry the meat until just cooked, and the juices begin to release. Remove the meat from the frying pan, then cook the onions, with additional oil if needed, until they are transparent. Stir in the tomato and aji amarillo; cook until the tomato softens. Pour in the vinegar and soy sauce, add the French fries, cover, and cook until the beef is done, about 3 minutes. Season to taste with salt and pepper, and sprinkle with chopped parsley to serve.

Argentinean Meat Empanadas

2010-10-06T15:36:00.000-04:00

By: Liliana "My original version for the Argentinean recipe. Rich and delicious. Any meat can be used for this recipe, just be sure to cut it up into tiny pieces."

Photo by Bianca

Ingredients

1/2 cup shortening
2 onions, chopped
1 pound lean ground beef
2 teaspoons Hungarian sweet paprika
3/4 teaspoon hot paprika
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 tablespoon distilled white vinegar
1/4 cup raisins
1/2 cup pitted green olives, chopped
2 hard-cooked eggs, chopped
salt to taste
1 (17.5 ounce) package frozen puff pastry sheets, thawed

Directions

In a saute; pan melt the shortening and add the chopped onions. Cook the onions until just before they begin to turn golden. Remove from the heat and stir in the sweet paprika, hot paprika, crushed red pepper flakes and salt to taste.
Spread the meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish add salt to taste, cumin and vinegar. Mix and add the meat to the onion mixture. Mix well and place on a flat to dish to cool and harden.
Cut puff pastry dough into 10 round shells. Place a spoonful of the meat mixture on each round; add some of the raisins, olives and hard boiled egg. Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon. You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy.
Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a parchment paper lined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes.