Nothing says summer/bikini season like sampling a restaurant’s entire dessert menu in one sitting.  And nothing brightens a Monday more than photos of the decadent, frozen, chocolatey, key lime pie-y desserts I apologetically devoured by the plateful last week. It was a tough decision, but I’ve decided to embark on a taste test of Miami’s best dessert menus and report back on my favorite, and least favorite, dishes.  Actually, I lied, it was probably the easiest, fattest decision I’ve ever made. FYI pastry chefs: I’m a’comin and I’m a sucker for super dark chocolate and anything beignet-esque.

First stop: The Dutch.  Everyone knows Joshua Gripper is one badass pastry chef.  His confections are complex, flavorful, and comforting.  When he serves key lime pie, he makes sure its the best damn version of key lime pie you’ve ever had. His creamy, flavorful ice creams are some of the most delicious I’ve tasted.

The chocolate souffle, although airy and not too sweet, was a bit too eggy and would have benefited from a stronger chocolate flavor. However,the ice cream more than made up for it. The pistachio ice cream was extremely decadent and rich, and I loved what appeared to be a pistachio crumble underneath. The chef really nailed the texture components in this dish, with the soft, cakey souffle, creamy ice cream, and crunchy, salty pistachios.

Chocolate souffle with pistachio ice cream & Amarena cherries

The almond semifreddo with orange granita and fresh raspberries was the most unique dish we ate. It wasn’t ice cold, yet it wasn’t room temperature. It had a custard-meets-ice cream-meets-almond paste texture and I couldn’t put my spoon down.   Amidst the soft semifreddo were dots of what tasted like crunchy almond paste. The granita and berries added a tartness to the sweet dessert. I would definitely order this again.

Almond semifreddo

The salted lime pie with coconut ice cream was a traditional and well-executed key lime pie.  I appreciated the large piece of tangy, simple pie atop a crumbly graham cracker crust, opposed to the deconstructed versions popping up on menus all over town. The coconut ice cream was to die for. The coconut flavor shined and the consistency was a bit melty, but in the best way possible. I loved the shredded, toasted coconut underneath for a bit of a crunch. Great dessert. The little plate of bland blondies were more of an afterthought. Chunks of white chocolate, butterscotch, or even more vanilla would have elevated the baked squares.

We could have sat in The Dutch’s relaxing outside area for hours. Also worth noting was the impeccable service. Our glasses were always filled, menu questions were answered, and suggestions were helpful and appreciated.   Highly recommend checking out The Dutch.

Next, we visited Jamie DeRosa’s Tongue & Cheek.  The gorgeous, dimly lit restaurant was decently packed at 9:30 on a Wednesday night.  I’d been eagerly awaiting T&C’s dessert menu all day, which had hints of the playful, flavor-packed dishes I knew and loved at Tudor House.  The menu boasted deconstructed, yet easily identifiable, versions of some of my favorite desserts: peach cobbler, strawberry shortcake, and rocky road ice cream.  While I loved the whimsical riffs on classic dishes, each plate only had one main element: ice cream. I was craving the other components that, albeit present on the plate, lacked in substance.  Maybe the chefs were having an off night, but I spent the evening trying to collect cookie dust and crumbles onto my spoonful of ice cream in hopes of getting a full bite. I’ve tasted Chef Jamie DeRosa’s cooking many, many times. In fact, I spent the good part of 2011-12 eating his pork belly pot pies, fried chicken, and buttered popcorn milkshakes. Unfortunately, the desserts I tried at T&C were not representative of his skillz. 

I was seriously looking forward to the summer peach cobbler with milk crumbs and caramel bourbon ice cream. I love chunks of warm, spiced peaches topped with crumbly, flaky dough and ice cream melting into the nooks and crannies of said crumbles.  I dug my spoon into what I thought would be a thin layer of topping to hit the peaches, however, I only found a half inch of syrupy, almost non-existent peaches below the thick topping. Oddly, the cast iron dish wasn’t even warm, so the ice cream just sat idly on top. The spiced sauce severely overpowered the delicate peaches to the point of being inedible. My guest was confused why the marscarpone ice cream on the next dish had spice in it. We realized that the peach sauce actually numbed her taste buds. I’m not kidding.   Also, the crumble-to-peach ratio was about 10:1. I was really disappointed with this dessert and would not order it again unless I get at least one whole peach slice, a delicate sauce, and a piping hot cast iron bowl.

Strawberry and rhubarb shortcake with lemon curd & marscarpone ice cream

Beautiful dish of deconstructed strawberry shortcake. Poor execution. There was basically nothing to eat on this plate. The ice cream was a bit flavorless, the cookies were malleable, and everything else was freeze-dried. It tasted like space ice cream.  I also didn’t realize the dish was supposed to have lemon curd until I just looked at the menu. I was craving the spongy cake and light, airy cream typically associated with shortcake. I appreciate the interpretation, but if you’re going to change up a classic dessert, knock it out of the park.

Manjery chocolate rocky road ice cream, burnt marshmallows & kumquats

The rocky road was my all-time favorite dessert at Tudor House.  The crunchy dark chocolate chunks, bittersweet ice cream, and toasty, sticky marshmallow layers. I understand the need to change things up, but this is a perfect example of “if it ain’t broke, don’t fix it”.  The ice cream was still super dark, rich, and delicious, but the awkward circle shape made me chase it around the plate as it rolled out from under my spoon. I loved the marshmallow dots, and liked the concept of tangy, sugared kumquats to add a pop of color and tang, but they were dripping with sugar glaze and detracted from the dish. Also, both times I’ve visited T&C, the service was noticeably poor. The staff seems to congregate to chat at the bar instead of making sure that their customers, who are visibly searching for their waiters, are happy. At The Dutch, it was obvious that our server was passionate and knowledgeable about both the food and the restaurant itself, whereas T&C’s servers merely dropped off the plates without explanation, never to be seen again.

Next stop on the Summer Sweets dessert tour: Wynwood Kitchen & Bar and Sugarcane.

My next stops on the Summer Sweets tour were Wynwood Kitchen & Bar and Sugarcane.  Although sometimes all you really need to end a great meal is a small bite of something sweet, there are definitely moments when you need a decadent, gluttonous, caramelized, caramel-oozing, subt dessert to put you over the edge. That’s where WKB comes in.  Chef Miguel Aguilar served up rich, home-style desserts that filled our plates (and our stomachs).  I loved his “Latin Misu”, a Cuban twist on tiramisu, sandwiching dulce de leche between layers of sugary, cafe con leche-soaked ladyfingers.   The airy, toasted meringue perched atop the “Latin Misu” added a lightness to the dish.  Thank you, Chef Aguilar, for serving up a solid, generously-portioned dessert that satisfied my sweet tooth and did not leave me scraping freeze dried crumbles off the plate.

Latin Misu: tres leches, lady fingers, espresso, & meringue

The chocolate flan was a lighter version of a flourless chocolate torte, yet still had the creaminess of a traditional flan. I couldn’t stop eating this dish. Definitely a must-order for chocolate lovers (and non-chocolate lovers alike).

Chocolate flan with cocoa whipped cream

The rice pudding, topped with fresh diced mango, was perfectly cooked, with the thick condensed milk enveloping the al dente rice. It was such a comforting and non-fussy presentation that you knew the chef was confident in the dessert he was putting out. It could have used a sprinkling of cinnamon on top for color and a little punch of flavor, but it was otherwise delicious. Rice pudding is something  I wouldn’t ordinarily choose on a dessert menu, but this one is worth ordering.

Arroz con leche with mango

Sugarcane was poppin’ when we got there at 9:30pm. Almost every seat was taken and guests were happily munching away on bacon-wrapped dates and Duck & Waffles.  We went straight for the dessert kill. We started with what may be the most beautiful dessert I’ve ever seen. The photo doesn’t quite do it justice, but the Riesling gelee sparkled like diamonds cascading down the raspberry pavlova. I appreciated the play on strawberries and champagne, and the sweet, floral Riesling perfectly complimented the fresh raspberries and the tangy curd inside. It was almost too pretty to eat, and we apologized to the dessert gods as we broke down the beautifully formed, crackly, meringue wall and let the fruit curd ooze onto our spoons. This is a show stopper, and the perfect way to end a meal when craving something delicate and sweet. 

Raspberry pavlova with peach mousse and riesling gelee

The next dish was also plated beautifully, featuring super dark,  rich chocolate mousse and fresh strawberries. A layer of chocolate cookie crumbs sat underneath the melty ice cream for a textural contrast.  Overall, this dish had just enough chocolate for those who want a little bite of sweetness, but prefer not to overdue it on heavy desserts.

Local strawberries with caribe chocolate mousse & pedro ximenez ice cream

I am , however, not one of those people, and so, I ordered the gooey, gluttonous apple and caramel torrejas.  Even though I was so full at this point that I may or may not have undone my pant’s button under the table, I was able to manage a few bites of this heavenly dish. It was one of the most flavorful desserts of the night and definitely my favorite.  The torrejas had a crispy, bruleed crust that crackled under my spoon and released a doughy, custard center. The apples were infused with cinnamon and covered in the caramel sauce. I could have eaten a bowl of them on their own. The ice cream tasted like Cinnamon Toast Crunch and cooled the palate from the steamy bread and sauce.  Again, I appreciated the large portion and lack of foofooness (a technical term).  This was a hearty, flavorful dessert that would sustain even the hungriest diners. Order this and thank me later.

Torrejas with maple caramel apples

The last dessert was my least favorite of the bunch. The bacon salt overpowered every other element and left that greasy flavor on your tongue that you get from poorly-executed bacon ice cream. The pineapple, marinated in rosemary, rum and vanilla bean, could have been served plain to cut the richness of the bacon.   While I liked the crusty Cuban bread, this dessert’s whole was not greater than the sum of its parts. It was heavy and oily and left us craving the torrejas. Skip this one and stick with any other desserts on the menu, there is, undoubtedly, something for everyone.

Sea salt dulce de leche with candied bacon and pan de azucar

I would happily visit either of these restaurants for dessert. Each menu offered an array of chocolatey, fruity, and decadent options that would satisfy any sweet tooth. I loved the larger, shareable portions and the thoughtful, Miami-inspired recipes which incorporated seasonal fruit at every turn.

I’ve been restaurant hopping a lot lately and munching on some pretty solid dishes at both new restaurants and old favorites. This week’s Food Porn Friday features some of my favorites from My Ceviche, PB Sushi, Urban Oxy, and Salsa Fiesta.

Chock full of salty, crunchy peanuts, delicate cilantro, spicy jalapeno, sweet mango, and crisp radishes, My Ceviche‘s Spicy Mango Salad has all the fixins of a perfect dish.  The super fresh lime and olive oil dressing adds a hint of citrus and is light enough to let the ingredients shine on their own. The salad is awesome with grilled fish or cilantro quinoa, but I think it tastes best riding solo. I’m averaging 3x/week at My Ceviche and have also developed a minor addiction to their fish tacos with queso fresco and pickled red onions and the crack-like spiced tortilla chips topped with salsa verde and the tomatillo-chipotle concoction fresh off the salsa bar.

The Bigeye tuna at PB Sushi is a fan favorite for a reason: it kicks ass. Who doesn’t love creamy tuna atop a crunchy brick of sushi rice, flecked with grains of coarse sea salt? Not I, not I. The rice, cooked to a golden brown, crackles in your mouth like savory Pop Rocks.  The sea salt adds a tiny textural contrast to the soft, rocotto cream-Bigeye tuna mixture.  My only complaint is that five pieces in a serving always presents an awkward dining situation because, well, I’m getting three and you’re getting two.

In need of a light dinner, I had heard rumors of Salsa Fiesta‘s amazing lettuce-wrapped tacos.  Admittedly, I was hesitant to visit a Mexican chain restaurant that wasn’t Lime (I love you, Lime, and your massive salsa buffet and crushed ice), but I was impressed. This isn’t your typical chain. The servers were noticeably friendly and the ingredients were very, very fresh.   The menu also boasts some sort of tostones/nacho combination that I need to go back for immediately.  I ordered a Guerrero taco with mango, onions, cilantro, red cabbage, cilantro cream and the Mero Macho taco with beans, lettuce, sour cream and chimichurri.  Just look at the picture, those are some vibrant f-ing tacos.  The green lettuce encompassed the sweet and spicy mango salsa, crisp cabbage, and nicely grilled fish.  The cilantro cream wasn’t too heavy and had the tanginess of Greek yogurt.  While My Ceviche’s tacos are a bit more delicate and gourmet , these were super flavorful and satisfying.  And, because I had lettuce wraps, it was basically a salad, so I ate a plateful of tortilla chips. Amen.

Urban Oxy, a hipster coffee shop-meets-stoner food joint, is my new favorite downtown spot.  While I steer clear of their uncovered cupcake displays (no grimy paws on my baked goods, please and thank you), I love their pizzas, grilled cheese sammies, and Panther coffee supply. The Blonde pizza ($8) has fresh mozzarella, Maytag bleu cheese, apples, figs, and walnuts.  The crust was doughy and slightly charred, topped with creamy, melty, salty cheese and a caramelized glaze from the figs.  The fresh green apples on top added a touch of tang and crunch, lightening an otherwise decadent dish. Highly recommend checking out this place if you’ve never been, the restaurant itself is super cutesy and the menu definitely has something for everyone. Bonus: an Urban Oxy just opened across from my office in the Gables, thus completing the Swine/Bulla lunchtime trifecta.

As the summer comes to a close, I decided to complete the dessert tour with a bang: tasting every dessert menu at the Fontainebleau. Starting at La Cote and working my way through Gotham Steak, Scarpetta, and finally, Hakkasan, I devoured 17 desserts (most accompanied by a wine pairing).  My gluttonous evening at the Fontainebleau’s four restaurants was one of the most luxuriously decadent culinary experiences I’ve had in Miami. Each restaurant was a separate, distinctive dining destination boasting knowledgeable, passionate staff and dessert menus worthy of repeat visits.

La Cote was an upscale version of casual, pool-side dining. We obviously started with the lightest menu item: nutella-filled beignets and worked our way to the fruity creme caramel.  As I cracked the powdered-sugar covered shell, the hot dough oozed with warm nutella, leaving me just enough time to dip them into the creamy milkshake before my fingers were able to realize how hot they actually were.  The Quatro Leches wasn’t the best I’ve had, but I enjoyed the sliver of traditional cake underneath what appeared to be a mild-flavored panna cotta. The salted caramel ice cream was flavorful, but tiny ice crystals hindered the smooth consistency I expected.  Lastly, the tropical fruit creme caramel perfectly captured the beachy, relaxed setting.

Homemade nutella beignets with milk chocolate dipping shake and chocolate marshmallows

Quatro leches with salted caramel ice cream

Coconut creme caramel with tropical fruit soup

Next up: Gotham Steak. While the restaurant resembled the traditional steakhouse aesthetic, the glass wall separating the dining room from the disturbingly organized kitchen meant one thing: we were about to experience meticulous food. There was neither a pot out of place, nor a server chatting idly in the corner. Every person and thing had its proper role and, resultingly, we watched the kitchen run like a well-oiled machine.  We observed chefs drizzling crispy fries with truffle oil and parmesan, searing 50 ounce tomahawk ribeyes, and watchful eyes inspecting every plate before leaving the kitchen. As I made a mental note to go back for a savory meal, pastry chef Russell Karath was busy preparing five plates of, essentially, edible art.  The amuse, paired with Champagne Aubry Brut Jouy-les-Reims Premier Cru, was comprised of tangy berry sorbet, slivers of fresh blackberries, and lemon zest that awoke our palates.  The second dish, paired with a Greek wine, was composed of peach, anise, and poppy seed, three classic flavors, all presented in non-traditional mediums. Squiggles of sabayon, transluscent gels, torn bits of airy cake methodically scattered across the cake. The pièce de résistance on this dish, and on all of Chef Karath’s dishes, was the frozen component. In this case, the crème fraîche sherbet was a perfect quenelle of creamy, milky vanilla flavor.  The strawberry “upside down cake” was my favorite dessert at Gotham.  Paired with a 2007 Inniskillin Vidal Icewine, a spoonful of each element resulted in a sweet-bordering-savory bite.  The cake, albeit a bit dry on its own, was moistened by the basil ice cream and fresh, syrupy strawberries. Almond crumble lent a textural contrast to the soft, delicate dessert. I absolutely loved it, and the plating was, for lack of a better word, beautiful.  The third course presented a change of pace, with richer wines and chocolate.  The coffee beignets were paired with a Broadbent Madeira Colheita.  The hints of raisins and orange zest from the dark amber wine turned into caramel tones when sipped with the sugary beignets.  The dough itself was good, but the filling was a bit too viscous for the delicate pastry.

Blackberry, graham cracker crumbs, fresh blackberry, key lime syrup, lemon zest, blackberry sorbet

The second dish, paired with a Greek wine, was composed of peach, anise, and poppy seed, three classic flavors, all presented in non-traditional mediums. Squiggles of sabayon, transluscent gels, torn bits of airy cake methodically scattered across the cake. The pièce de résistance on this dish, and on all of Chef Karath’s dishes, was the frozen component. In this case, the crème fraîche sherbet was a perfect quenelle of creamy, milky vanilla flavor.

White peach “custard”, anise sabayon, fresh peach, olive oil poppy seed cake, candied pecans, chartreuse meringue, lemongrass gel, cornflower blossoms, creme fraiche sherbert

The strawberry “upside down cake” was my favorite dessert at Gotham.  Paired with a 2007 Inniskillin Vidal Icewine, a spoonful of each element resulted in a sweet-bordering-savory bite.  The cake, albeit a bit dry, was moistened by the basil ice cream and fresh, syrupy strawberries. Almond crumble lent a textural contrast to the soft, delicate dessert. I absolutely loved it, and the plating was, for lack of a better word, beautiful.  I’m not a huge chocolate person, I much prefer tart and light desserts so for me, this is a must-order.

Strawberry “Upside Down Cake”, balsamic macerated strawberries, crystallized almond crumble, basil syrup, micro basil, & basil ice cream

The third course presented a change of pace, with richer wines and heartier flavors.  The coffee beignets were paired with a 1996 Broadbent Madeira Colheita.  The hints of raisins and orange zest from the dark amber wine turned into caramel tones when sipped with the sugary beignets.  The dough itself was light, puffy, and warm but the filling was a bit too viscous for the delicate pastry.  Once I squeezed out most of the filling, I went to town dipping the beignets into the glossy dark chocolate, milk chocolate, and banana-vanilla bean sauces.

Coffee Filled Doughnuts, chocolate sauce, Nutella cream, banana anglaise

The chef’s version of a Take 5 bar was outrageous.  I’m talking rich, dense cake topped with oozing caramel sauce, salty, crunchy peanuts and crumbles of salted caramel ice cream that dissolve the second they land on your tongue.  Sure, I may prefer a slice of key lime pie over a chocolate brownie, but when this bad boy lands on your plate, paired with a nutty, orangey Paul-Marie & Fils port, all bets are off. Every ounce of the chubby, 13-year-old kid in me was thankful for this modernized twist on a classic candy bar.  Go to Gotham and order this.

“Take 5″ Liquid Center cake, house-made peanut butter, pretzels, peanuts, chocolate sauce, caramel sauce, “shattered” salted caramel ice cream

Entering Scarpetta instantly transforms you to a 1950′s luxury cruise ship, complete with the best bread basket this side of the Atlantic. Although we were strictly there for a dessert tasting, I had to sample their infamous broccoli rabe stromboli (partially because I was desperate for something savory, but mostly because it is truly delicious).  The server had to pry the cheesy, tomato-filled bread out of my lifeless grip when the dessert arrived at the table. Fine. The coconut panna cotta was the perfect first bite, or, should I say, spoonful of the dessert trio. Guava permeated the coconut and tiny chunks of caramelized pineapple added texture and a touch of burnt sweetness.

Coconut Panna Cotta, caramelized pineapple & guava “soup” (paired with Bosio, Moscato d’Asti, Piemonte)

The semifreddo was my favorite dessert at Scarpetta. Passion fruit is one of my favorite flavors, and the brûléed bananas made it even more decadent. Definitely a dish I would order again and one that would please both chocolate and non-chocolate lovers alike.  I actually just stepped out to grab an oatmeal raisin cookie because I’m salivating. A bit depressing, relative to the photos, but I’m suffering from sugar withdrawal and needed a fix.

Passion fruit Semifredo, pecan nougatine, & banana gelato (paired with Giona, Malvasia delle Lipari, Sicilia)

At this point, we were a bit doughnut’d out. We were also, understandably, full.  Even when our server put these warm, candied hazelnut-covered zeppoles in front of us.  Even when the sweet scent of dark cocoa powder emanated off the zeppoles, made cartoon-esque swirls above our heads, and wafted into our noses.  Even when said server manhandled the zeppoles, drenching them in warm vanilla anglaise. Even when….never mind, we ate them. Obviously. I’m only human. The perfect post-dinner chocolate indulgence. My dad would die for these.  I’m bringing him to Scarpetta ASAP.

Chocolate Zeppole, nutella center, vanilla anglaise, & candied hazelnuts (paired with Braida, Brachetto d’Acqui, Piemonte)

Last, but certainly not least, was Hakkasan, by far the sexiest restaurant at the Fontainbleau. Russell Karath is also the pastry chef at Hakkasan, and his presense is immediately evident from looking at the plates. Chef Karath is kind of like a serial killer, in the best sense of the word.  His signatures are easily identifiable: dots of potent-flavored gels, micro herbs, fresh flowers, icy crumbles of creamy ice cream, and purees so smooth you pity the poor chef who had the run them through chinois at least twelve times. You could spot his magnificent desserts out of a lineup.   The mango “custard” is a misnomer, because what we ate was not a typical custard. This is where the quotations in “custard” come into play. It was a velvety, mango blanket encompassing the plate’s circumference.  ”Melt in your mouth” doesn’t even begin to describe the texture. Moreso like a creamy mango lassi, the custard was topped with shattered coconut sorbet and the tangiest, sourest calamansi gel that puckered my lips so tight I temporarily resembled a Real Housewife of Miami. It was addicting. The dessert is the perfect finale to a heavy meal of sticky short ribs, fried rice, and whatever crispy duck concoction the table next to us had that made me want to reach my fork over and steal a bite.

Mango custard, grapefruit segments, coconut powder, calamansi gel, micro cilantro, cornflower blossoms, “shattered” coconut sorbet

This little number, although pretty to look at, was the most difficult to eat and least satisfying of the bunch. I loved all of the elements, especially the Kaffir lime mousse and the crisp, diced Asian pear, but I wanted more. Maybe it was because we hadn’t eaten dinner, so I was craving something substantial.  I realized that some people only need a tiny bite of sweetness to satisfy them, in which case this is the perfect dessert. There’s also a word for those people: savages.

Kaffir lime mouse, rice pudding, ginger crumble, compressed Asian pear, fresh pineapple, lychee gel, pineapple gel, micro lemongrass, “shattered” lemongrass sherbet

This plate took my breath away. Vibrant drops of blackberry acai crémeux, speckled dragonfruit sorbet, and shards of aloe tuile, the picture doesn’t even do it justice. While I didn’t love the tangy marscarpone cheese on its own, a spoonful of each element together with the cheese brought it to another level.   It was really a show stopper and had Karath written all over it.  Also, I apologize in retrospect to the line cook picking the “cells” off of the blackberry for my dining pleasure.

Blackberry acai Cremeux, mascarpone cheese, aragon powder, blackberry cells, verjus rouge gel, aloe tuile, crispy angel food cake, dragon fruit sorbet

Nothing completes a 17-course dessert tasting like a chocolate trio. The plate progressed from milk chocolate fondant with black sesame anglaise, to dark chocolate and caramel, and finally, a white chocolate navarois that resembled the inside of a Lindt truffle. Amen. Each dessert was so different from the others, but my favorites were the white chocolate navarois, which had an amazing consistency, and the milk chocolate (pictured below).  The in-house sommelier was also phenomenal. Young, passionate, and excited about each pairing he prepared for us, he added elegance and fun to the final tasting.   The whole dining experience was exquisite.  I’m actually quite exhausted of gushing, so I’ll just say this: I highly, highly recommend each and every restaurant at the Fontainbleau for dessert. La Cote presented a non-pretentious, casual setting, while Scarpetta’s soulful desserts were served in a seductive,  an old-school Miami dining room.  Gotham Steak and Hakkasan’s dessert menu exhibited a more ethereal, technique-driven style. Four restaurants, something for everyone.

Chocolate Tasting Platter (from top to bottom): Milk Chocolate fondant with black sesame anglaise, crystallized cashew, cashew sponge, cashew nougatine, salted caramel ice cream; Dark Chocolaet fondant with caramel sauce, streusel crumble, white coffee ice cream; White Chocolate Navarois with chocolate crumble, milk chocolate cream, calamansi gel, “shattered” sorbet

Close-up: Milk chocolate fondant with black sesame anglaise, crystallized cashew, cashew sponge, cashew nougatine, salted caramel ice cream

Lately, I’ve been having such a taco moment. Something about the warm, soft tortillas enveloping freshly grilled fish, tangy lime juice, and crunchy, vinegar-based slaw just warms my innards and satisfies every textural and flavor desire my taste buds could want. When I heard that Todd Erickson, mastermind behind Haven’s deliciously playful menu (think: grilled cheese skewers with tomato soup sauce), was opening a taco shop, I knew that Huahua’s Taqueria would be fun, filled with adorable trinkets, and my new go-to spot for unique tacos. Little did I know that it would be the side dishes and fresh fruit margaritas that would keep me coming back. The open kitchen takes up a majority of the indoor space, save a large hot sauce display, available for both topping your tacos and purchase. Colorful pinatas and neon-scribbled chalkboards adorn the walls, adding to the funky and inviting atmosphere. Huahua’s has plenty of outdoor seating (read: insufficient indoor seating), complete with umbrellas and fans to temporarily distract you from the brutal humidity, and water bowls and treats to satisfy the pups in your life.   Oh, and there’s a pineapple wearing sunglasses {see below}.

The counter-ordering adds to the restaurant’s casual vibe, but the impressive menu boasts a range of gourmet dishes like grilled veggie and fried avocado tacos, charred mushroom tacos with spicy tofu crema, and BBQ short rib tacos with pickled jalapeno.  Huahua’s even has a breakfast taco, with cheesy eggs, carnitas, pork green chili, hash browns.

The margarita bases are fresh fruit purees, and the flavors change daily. The consistency was simultaneously icy and creamy. Just look at that gorgeous strawberry and lime swirl goin’ on. It was a thing of beauty. Be warned: the margs are strong. Todd is not about to serve up weak cocktails, its just not who he is.  And I love him for it.

I started with the grilled Mexican sweet corn. Honestly, my first thought was “meh, corn.” It was seriously one of the most delicious things I’ve ever put in my mouth. Sweet, charred corn, fresh cilantro sprigs, smoky seasonings, and crumbly cheese melted slightly by the warm corn.  It is the perfect snack and, in my opinion, the best thing on the menu. Plus, its on a stick. Order it.

Elote: Grilled Mexican Sweet Corn

Be still, my chubby little heart. Todd managed to make queso, the most melty, salty, deliciousness you could ever dip a tortilla chip into, better by adding tubular spiralini pasta. The cheese oozed into the noodles’ crevices, making it a perfectly addicting side dish. You may neglect your tacos for this spicy mac and cheese, but it is worth it.

Queso Mac & Cheese

Now, the pièce de résistance: tacos.  The fried chicken tacos were crisp, hot, and topped with little crunchy cornbread nuggets. The fried chicken batter was awesome. It rivaled a Publix chicken finger (if you’re from South Florida, you know that is the highest fried chicken compliment one can receive). The cabbage and cilantro added freshness, and the creamy ancho ranch dressing tied it all together. The flour tortilla wrapped it up into a neat, little Southern-inspired package.

Fried Chicken: jalapeño cornbread, cabbage, ancho ranch

The crispy pescado taco was unlike any other fish taco I’ve eaten.  I appreciated the lack of standard tempura batter in exchange for a crispy cornmeal crust, drizzled with a mild jalapeno tartar sauce.  I almost preferred the fish without the tortilla because it was so tasty on its own. Obviously, a squeeze of lime juice over the fish makes everything better. I’d definitely order this again, but would likely eat it with my fingers. The chili rubbed shrimp taco {to the right} came topped with jicama, lime, cilantro, and spicy mayo. The spicy, smoky shrimp literally popped in my mouth. So fresh, well-seasoned, and perfectly grilled. I loved, loved, loved the julienned strips of jicama against the soft shrimp, but the crispy pescado still reigned as my favorite.

Crispy Pescado: papaya pico, cabbage, jalapeño tartar and Chili Rubbed Shrimp: jicama, lime, cilantro, spicy mayo

I finished the meal with a cookies & cream paleta {not pictured}. Imagine an Oreo McFlurry frozen into a popsicle. Hello, lover.  It was even better than it sounds. Three tacos, two sides, and two ridiculous frozen margaritas later, I left Huahua’s, palleta dripping down my hand, walked right passed my car, and around Lincoln Road for an hour because the margaritas are silent killers.  My new favorite lunch spot.

If you haven’t realized by now, I have a massive sweet tooth. When local cookie company Om Nom Nom Cookies sent me a sampler of their cookies for my snacking pleasure, I happily obliged. Upon opening the box, however, I realized the cutesy labels bore a “vegan” disclaimer. No butter? No eggs? No problem. The cookies were super moist, rich, and satisfied my mid-afternoon sweet craving that should more accurately be described as an animalistic, office-wide hunt for any and all things chocolate. In a two day span, I consumed Orange Zested Chocolate Chip, Chocolate Chip, Chocolate Snickerdoodle, Spicy Mexican Snickerdoodle, Cranberry Walnut Oatmeal, Red Velvet, and Pepto Bismal (just kidding).

I fanned them out like playing cards on my table, deciding which cookie to eat first.  The Spicy Mexican Snickerdoodle and Orange Chocolate Chip smelled the best, but I went straight for the Red Velvet. I quickly realized my favorite part of red velvet is the cream cheese frosting that is obviously absent in a single cookie.  Without the frosting, the cookie tasted a little chalky from the cocoa powder.  My favorites were the cinnamon and cayenne pepper-infused spicy Snickerdoodle, the super moist and raw cookie dough-esque orange chocolate chip, and, much to my surprise, the oatmeal cookie with crunchy bits of nuts and chewy cranberries.  The cookies, sweetened with almond milk, coconut oil, and organic agave syrup, noticeably lacked processed sugar and heavy, hydrogenated oil.  From the delicate taste and soft texture of the cookies, it is clear that they are made with love and high quality ingredients.  They literally tasted like they were baked that morning.  Whether you’re vegan or not, they’re the perfect little sweet snack and would probably be awesome with a scoop of vanilla bean ice cream sandwiched between them.  And, at under 200 calories, they lessen the guilt trip when inhaling at a rate of three CPH (cookies-per-hour).

It has been a while since I last checked out Macchialina.  After recently tasting Michael Pirolo’s alliterative, and quite tasty, paninis, I realized it was time for a repeat visit. Armed with high expectations and three hungry friends with discerning palates, the overwhelming consensus was ultimately “meh”.  While some dishes contained substantial flaws rendering them inedible, others were so addictive we (literally) licked the plates clean with our fingers. The dimly-lit restaurant was rustic and cozy.  The cute, small plates make it perfect for dining with a group or date night.  The noise level, however, defied the sound barrier.  The four of us sat relatively on top of each other, and still had to scream to hear anything. We ultimately gave up trying to have a conversation and instead, shot death stares to the large, boisterous group commandeering the restaurant’s allotted decibel levels.

After yelling our order to our waiter, who, by the way, seemed so preoccupied with his other tables that we felt like we were inconveniencing him by asking for anything, we started with the grilled country bread with fontina fonduta and  the eggplant parm (“Tortino di Melanzane”). The rustic bread glistened from a thin olive oil glaze and was the perfect vehicle to dip into the creamy, melted fontina.  The salty, gooey, cheese, served in a small ramekin, had a hint of white wine and was delicious.  My only complaint was that it came with two slices of bread, and we had four people. The waiter should have brought us enough bread for the table. After requesting more, we waited eagerly, staring longingly at the now slightly congealed cheese. I felt like Oliver Twist, “please sir, can I have some more?”.  By the time we got the bread, the cheese was cold.  We later found out he charged us extra for two more slices of bread. Cool, thanks guy.

Tortino di Melanzane

The eggplant, while wrapped up like a petite little package, was cold from the get-go, and we sent it back after taking one bite. The creamy polenta with sausage ragu and cipollini {not pictured} was rich and delicious, but tasted more like a Mornay sauce, lacking any real texture. So far, I was disappointed with the appetizers and craved an actual bite of food.

Trentino pizza

The pizza menu comes with a warning “TOUCH MY SLICE AND SUFFER THE CONSEQUENCES”.  Listen to the menu, people.  The pizza rocked. We ordered the Trentino with potatoes, preserved truffle, taleggio, and poached egg, and the Diavolo with spicy cherry tomato, capicola, shaved parmigiana, and arugula.  Both pizzas were fought over, not only because they were so delicious, but because we were all starving at this point.  I took it upon myself to serve the Trentino slices and caught some slack for choosing the eggiest piece.  Far be it from me to give up the slice with the greatest amount of yellow yolk oozing atop the bubbling cheese. Sorry friends, got to move quicker. The Diavolo had a tiny kick, nicely balanced by the milky parm and bitter arugula.  The thin, crisp, charred dough was fantastic.  The pizzas were the best dishes we ate all night.

Ricotta di Bufala Raviolini

Tagliolini ai Funghi

We weren’t so lucky, however, with the pasta. We shared the Ricotta di Bufala Raviolini with confit tomato, basil, and ricotta salata and Tagliolini ai Funghi with abalone mushrooms and parmigiano. Neither were great, but the Raviolini were almost inedible due to an overpowering anchovy flavor. I’m talking kick you in the mouth, kill your tastebuds kind of flavor. It wasn’t appetizing, to say the least. Nobody wanted to eat this dish, and the sad little Raviolini sat, unfinished, on the plate. The Tagliolini was a beautiful yellow color and had an extreme umami taste due to the potent mushrooms. I love earthy, rich mushroomy dishes, but this one was a bit too strong for me. The al dente pasta was cooked nicely, but I wouldn’t order this dish again.  I would have briefed the waiter on why the pasta plates were left uneaten, but I didn’t feel like screaming, and he clearly didn’t feel like listening.

The desserts {not pictured} were a hit. The banana bread pudding with dark chocolate ganache, saletd caramel and whipped ricotta was destroyed in embarassingly little time. The bread pudding, served piping hot, was super decadent and had both sweet and salty elements that left us craving more.  The cannoli were very traditional and a great way to end an otherwise mediocre meal.  I really, really wanted to love Macchialina.  The restaurant itself was warm and inviting, the menu was approachable and drool-worthy, and I loved the concept of small plates of traditionally heavy dishes.   However, Macchialina didn’t live up to the hype.  The dining experience was stressful, service was shotty, and the food failed in execution.  Unless these essential elements are fixed, I likely won’t go back anytime soon.

Despite the lack of cool nights, color-changing leaves, or apple orchards in Miami, fall is my favorite  season.  I usually celebrate with bags of candy corn, visits to Knaus Berry Farm, and, of course, watching Hocus Pocus on repeat. Hedy Goldsmith, the reigning queen of all things sugary, caramelized, and chocolatey, celebrates fall with a drool-worthy, fall-centric dessert menu at Michael’s Genuine.  From the Maple Pecan Pie to the Pumpkin Pie Sundae with house-made marshmallow fluff, just looking at the menu is reminiscent of sipping hot apple cider and carving pumpkins while wearing plaid. I had to go with the Caramel-Apple Cider Pot de Creme and the Goat Cheese Cheesecake.

I’ll be honest, this dish sold me with the apple fritters. Bake sweet, crunchy apple bits into a fried batter, roll it around in coarse sugar, and I’ll do just about anything you want as long as you keep the fritters flowing. As I broke apart the donut, the crunchy, golden brown shell released steam and revealed its doughy, cinnamon-speckled center filled with tiny pieces of softened apples. They should just sell a bowl of these fritters. Heavenly. The pot de creme itself was exceptionally light, with a discernable caramel flavor, whipped texture, and milky base.  The fresh whipped cream sent it over the edge.  This was one of my favorite desserts I’ve ever had from Michael’s.

The goat cheese cheesecake is a thing of beauty.  It is perfect for those craving a sweet, yet not overly decandent, ending to their meal.  The whipped goat cheese transforms the dessert into a borderline-savory dish, while the brown butter and wine-marinated plums add a hint of subtle sweetness.  The consistency was exactly what you’d want from a great cheesecake: creamy, smooth, airy and crunchy from the graham cracker crust. The gummy pomegranate gelee and crunchy pistachios also added a nice textural contrast.

The Great Food Blogger Cookie Swap brings together food bloggers from around the world in celebration of all things scrumptious. The premise is this: sign up. Receive the addresses of three other food bloggers. Send each of them one dozen delicious homemade cookies. Receive three different boxes of scrumptious cookies from other bloggers. Eat them all yourself (or, you know, share. If you want. No judgement either way.) Post your cookie recipe on your blog. See everyone else’s cookie recipes. Salivate. Get lots of great ideas for next year’s cookie swap. Rinse and repeat.

This year, the Cookie Swap is partnering with COOKIES FOR KIDS’ CANCER, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, and collecting a $4 donation from every participant. By participating in this cookie swap you are not only contributing to the food blogger community, but also supporting a great cause. Last year, the Cookie Swap had nearly 600 participating bloggers and raised over $4,400 for Cookies for Kids’ Cancer.  That’s a lot of cookies doing a lot of good.

HOW IT WORKS:

 STEP 1:   SIGN UP. Fill out the sign-up form to participate.  .

STEP 2:  DONATE. Once you complete the sign up form, you will be re-directed to PayPal to make a $4.00 tax-deductible donation directly to Cookies for Kids’ Cancer. 100% of this donation goes directly to CFKC. You MUST complete this payment to participate in the swap. Once your payment is approved you will receive an email confirming your donation and your participation.

 STEP 3: MATCH. We will send you the names and addresses of three other food bloggers. These are the people to whom you will be sending cookies! It’s important you keep these matches a secret until they receive your cookies.

 STEP 4: BAKE & SHIP. Now comes the fun part! Whip up a batch of delicious cookies and ship one dozen to each of your three matches by the shipment deadline. Don’t forget to photograph your cookies for your post before you send them off!

 STEP 5: POST. Post your cookie recipe on your blog and submit the post along with an image (if you have one). We will then collect and compile all participants’ posts and publish them in one huge roundup!

Hurry over to the official Great Food Blogger Cookie Swap website to sign up.

I’d like to take a moment of silence to pay my respects to this ridiculously decadent dish.  A perfectly poached, runny egg atop steaming hot, meaty Japanese mushrooms cooked in a salty, creamy, buttery, Umami liquid. The combination of tender maitake, oyster, and shitake mushrooms and a sauce of sake, yuzu, soy sauce, and garlic was so rich and hearty, you’d never guess it was vegetarian.  The toasted croutons soaked up the liquid like little golden sponges and exploded with flavor upon biting into them.  I couldn’t stuff my face fast enough. In fact, I didn’t even mind when the scalding hot mushrooms burned my entire mouthal region as I inhaled them, slurping up the remaining sauce, a bit reminiscent of French onion soup.  Where can you find this life-changing dish? Sushi Samba in Coral Gables. Oh, and you’ll probably need something to cool your palate down after.  Order the mochi, they’re the best I’ve had.

Halloween is one of my favorite holidays (second, of course, to Thanksgiving). Since it is no longer appropriate for me to trick-or-treat and steal candy from my little sister, or dress like a provocative cat and wander out of Liv at 4am, I’ve realized that parking it on my sofa with a multi-pack of Mars chocolate products and a bottle of Beaujolais, watching scary movies, constitutes a perfectly acceptable Halloween.  For those who prefer a livelier Halloween, here are some local happenings to help keep the Halloween spirit alive.

• Tongue & Cheek is hosting a Little Monsters Halloween Bash this Saturday, October 26th from 12:00 p.m. to 2:00 p.m. for a special Halloween brunch featuring spooktacular twists on classic favorites, costume contests, games, and treats! Kids under 12-years-old eat free and dogs are welcome on the patio.  All monsters are welcome to take part in the fun. They will be featuring a special brunch menu with dishes such as Pumpkin Pancakes with Cardamom Cream and Pomegranate and cocktails like the Zombie Walker made with gin, cranberry, lime, and rosemary.
• On Thursday, October 31 and Friday, November 1, from open to close, Toro Toro Miami will host a Halloween Costume Contest where all diners are invited to arrive dressed in their most devilish disguises. Restaurant staff members will select a winner based on costume creativity, originality and aesthetics. The first place prize will be complimentary dinner for two (excluding alcohol and gratuity), and the second place winner will receive complimentary Bottomless Brunch for two (excluding gratuity); there will be two winners selected each evening. This event is open to guests dining at the bar and/or restaurant on 10/31/13 on 11/01/13 only. In addition, Toro Toro will continue Halloween celebrations with a frighteningly delicious specialty cocktail – The Headless Horseman ($8), an intoxicating mix of Sailor Jerry Rum, Art in the Age Ginger Snap Liquor, pumpkin puree and agave syrup. 
• Meat Market will offer an al fresco three-course dinner on Thursday, October 31^st to enjoy the Halloween action on Lincoln Road, Meat Market will offer two outdoor dinner seatings: 6pm – 8:30pm and 9:30pm – close, as well as the regular a la carte dining inside. Priced at $95 per person (excluding beverages, tax and gratuity), outdoor diners can choose from an array of starters including tuna and hamachi tartare with mango and avocado mousse; burrata cheese with roasted beets, local vine ripe tomatoes and basil pesto; sugar cane BBQ shrimp skewers served on pickled papaya salad; and pumpkin lobster bisque with fresh tart apple salad. Mainplate options include herb crusted seabass with truffle mash and wild mushrooms; bone-in Prime New York steak topped with braised short rib and served with a red onion marmalade and crispy fingerling potatoes; char-grilled filet topped with hollandaise and lobster meat; and wood-grilled blackened tuna steak with candied ginger and yuzu butter. Guests can end their meal on a sweet note with the Scary Trio – a dessert sampler featuring black & blueberry tart; chocolate mousse shot with Oreo crumble and butter cookie; and strawberry ghost white chocolate couverture. Accompany dinner with a specialty wine or spooky cocktail such as the Trick or Treat – Absolut Apple, fresh citrus, honey syrup, pumpkin soda and spicy ginger shrub; 2011 Bertani Due Uve Sauvignon Blanc/Pinot Grigio; or 2010 Taken Cabernet Sauvignon/Merlot.
• Sushi Samba on Lincoln Road celebrates its 8^th Annual Cosplay Halloween Party, complete with Japanese pop-inspired costumes, music, candy and fun contests & prizes. The party will take place on October 31 inside the restaurant, with a giant street celebration on Pennsylvania Avenue. Smoked pumpkin caipirinhas ($12) will be available for purchase.

• The Martini Bar at The Raleigh Hotel has a ghostly concoction this Halloween. Trick-or-Treat yourself to The Gremlin, a spooky cocktail created by Ryan Goodspeed, Beverage Director for The Genuine Hospitality Group. Don’t be fooled by its sweet exterior, this honeyed vodka cocktail with molasses syrup and fresh banana has a spicy, pink peppercorn bite.

• Quattro Gastronomia Italiana –provides the perfect perch for people-watching every Halloween. For $95/person ($75/person for inside reservations) Lincoln Road’s Italian gem will offer a delicious, 4 course prix fixed dinner on October 31. Diners can delight in the Halloween fanfare and marvel at the trick-or-treaters in their elaborate costumes while enjoying seasonal dishes such as pumpkin gnocchi with gorgonzola and walnut sauce.

• The Betsy South Beach evokes the eerie spirit of Edgar Allen Poe this Halloween. From Oct 31- Nov 3, the hotel will offer a special holiday libation, The Westminster Flip ($12). Made with Brandy (Poe’s favorite spirit), egg, Benedictine and organic maple syrup this Poe-inspired potion is sure to please.

On the weekends, my early morning thought process usually consists of one thing: what’s for brunch? Since Acme Bakery closed, I’ve longed for a casual, delicious brunch spot where I can get my Panther crack fix without waiting in massive lines or paying $125 (that is reserved for Zuma, where I happily fork over the cash because their brunch is off the hook).

Lately, Harry’s Pizzeria has been my go-to. The fact that I’ve hit up Harry’s three weekends in a row means they are doing something right.  The service is pretty consistent, the menu has plenty of sweet and savory options, and the prices are reasonable. Also, the design district is like a ghost town on Saturday and Sunday mornings, which makes for a relaxed, quiet brunching atmosphere that you’ll be unlikely to find elsewhere in Miami. I half-expect tumbleweeds to come rolling down North Miami Avenue. 

Ahh, nothing wakes up my cranky self better than a glass of Panther cold-brew. I won’t lie, having Panther on the menu is half the reason I come here. Diluted, burnt coffee just isn’t going to cut it on the weekends.  A little jigger of simple syrup and a splash of milk and I’m on my way to becoming a fully-functioning human being.

When you sit down at Harry’s, you automatically order the Polenta Fries while you peruse the menu and decide what you’re in the mood to eat. Because you are always in the mood to eat these.  There’s nothing better than biting through the golden brown, crispy, salty crust and letting the smooth, creamy center ooze out. Dip these bad boys into the house-made herbed ketchup and you’ve officially started brunching.

The Warm Brussels Sprouts and Stracciatela Salad with pears, pistachio, herbs, creamy parmigiano dressing is a must-order. I always vascilate between this and the Orange and Radish Salad with green olive, shaved fennel, arugula, and piave, but the sprouts win everytime. This hearty, rustic dish tastes just like it sounds: creamy, salty, and crunchy, with a hint of sweetness from the pears. I think if they swapped the pears, which tend to lose their texture when heated, for slices of crisp green apples, this dish would be a winner.  Either way, it’s the perfect sweet-meets-savory brunch option and I highly recommend ordering it.

The Roasted Corn Frittata with caramelized onion and arugula was my least favorite of the dishes we ordered.  I think we felt pressured (by brunch standards) to order an egg dish, but this one was little overcooked. It would have benefited from some creamy goat or crumbly feta cheese. I loved the bright pieces of sweet corn and smoky onions. Next time I’ll probably try the Coddled Eggs All’Amatriciana.

The Crispy Filone doesn’t look like much, but ORDER IT. Initially, I scrunched my nose at what appeared to be burnt french toast, but trust me, this combination of pain perdu and a beignet will change brunch for you forever. The moist and spongy center is surrounded by little crunchy bits of fried dough. The warm honey crisp apple compote is sweet, cinammony, and puts this dish over the edge. I mean, it’s basically dessert. And I love it. A lot.

Harry’s also features weekly brunch specials that you can scope out on Instagram the morning of. I usually see some sort of roasted apple-ricotta or poached egg-kale-Gruyère concoction and immediately fumble for my car keys. The brunch starts at noon…fine, it begins at 11, but I’d prefer it if hoards of people don’t bum rush Harry’s after discovering their awesome brunch menu and ruin the tumbleweed experience for everyone.

Bananas foster foie gras at The Federal Food & Drink Provisions

As the Miami weather begins to cool off and the holiday season approaches, restaurants are rolling out their fall-inspired menus. With everything from autumnal sodas to pork belly and ice cream sundaes, local chefs are taking advantage of the beautiful seasonal ingredients and we get to reap the benefits. So put down that pumpkin spice latte and treat yourself to something so much better. Check out our picks for the best fall eats around town.

The Federal Food & Drink Provisions
The woodsy décor immediately makes you think of sipping hot apple cider in your flannel PJs. The restaurant’s new seasonal menu brings that fall feeling to your plate, with sweet dishes like Bananas Foster Foie Gras with roasted, buttered brioche, vanilla mascarpone and dark spiced rum and Savory Smoked Turkey wing with pumpkin chestnut hash and cranberries. The menu also features fall-inspired accoutrements like Creamy Burrata with frisee, concord grapes and piced hazelnuts, Roasted Beets with crispy goat cheese fritters, Southwest Mac & Cheese, and the award-winning jumbo Biscuits.

Pubbelly
With a name like Pubbelly, you can bet extra love is given to putting seasonal twists on pork dishes, like the Pork Belly with kabocha squash, butterscotch miso, and corn powder and Pork Belly Croquetas with pumpkin aioli and au jus. If you choose to venture outside the porky menu, the Duck and Pumpkin Dumplings with cinnamon and soy brown butter and Escarole Salad with beets, Roquefort cheese, walnut dressing and pomegranate are chock-full of every fall flavor you could dream of.

Michael’s Genuine Food & Drink
Known for her playful, seasonally-inspired goodies, Hedy Goldsmith’s dessert menu offers up some sweet treats to put you in the fall spirit. Her Pumpkin Pie Sundae with homemade marshmallow fluff and gingersnap crumble is like eating autumn right out of a mason jar. The Caramel-Apple Cider Pot de Crème, topped with tiny pomegranate seeds, comes with doughy, piping hot apple fritters so delicious they’ll make you want to curl up next to the fireplace.

Scarpetta
This Italian hotspot’s seasonal menu pays tribute to fall flavors and ingredients, with items like Butternut Squash Raviolini and Oven-Roasted Chicken with Tuscan kale and sweet potatoes. Even the side dishes are getting some fall flair: Spice-Roasted Root Vegetables with sweet potatoes and amaretti crumble and Roasted Mushrooms with caramelized shallots and tangy balsamic vinegar. End your meal with the Caramel Custard with brown butter and blood orange sorbet and you will definitely leave craving visits to apple orchards and pumpkin patches.

Harry’s Pizzeria
While the rest of the country is freezing, Harry’s cozy outdoor seating is the perfect spot to enjoy the Miami breeze with tables surrounded by planters of autumnal herbs like rosemary, sage and thyme. The menu boasts fall-inspired menu items like Homemade Pear and Vanilla-Allspice Sodas, Chunky Bread and Tomato Soup and a Brussels Sprouts Salad with melted stracciatella and salty pistachios. Rustic, thin-crust pizzas feature hearty toppings like braised short rib and caramelized onion to satisfy any comfort food craving.

Meat Market
In South Florida, fall is only the precursor to the most coveted season of the year: stone crab season. Meat Market is celebrating by adding this local delicacy to its new menu, along with other fall-inspired dishes. If you’re craving seafood but prefer more traditional fall flavors, the Sea Bass with truffle mash, wild mushrooms and sweet corn, or Wood-Grilled Blackened Local Snapper with an earthy celery root puree and chorizo offer the best of both worlds. Just looking at the sides menu, with dishes like Sweet Potato Fries with honey crème fraiche, Crispy Brussels Sprouts with bacon and Asparagus Confit with fennel black truffle butter will make you feel all warm and cozy inside.

*This is an article I wrote for Food Network’s restaurant site, CityEats. Check out the article here.

For over a decade, Art Basel has graced Miami with a showcase of talented artists from around the globe; during the first weeks of each December, the city is abuzz with fine art installations, live performances, pop-up bars and restaurants, and hot gallery happenings. Basel creates a synergy between art, food and entertainment that draws an international crowd of visitors who seek the best of what Miami has to offer. With a nod to Miami’s most famed cultural event, local restaurants and bars are featuring Art Basel-inspired cocktails and dishes that will awaken your inner artist while delighting your taste buds. Perfect when grabbing a bite after gallery hopping or before attending one of Basel’s exclusive after-parties, these hand-crafted cocktails and special dishes taste just as mesmerizing as they look.

Meat Market

Just in time for Art Basel, South Beach’s steakhouse has introduced lunch, featuring an array of Sean Brasel’s signature steakhouse dishes along with lighter lunchtime fair. To complement the award-winning cuisine, Meat Market will offer specialty Art Basel cocktails including the Sparkling Passion – Prosecco, passion fruit purée and mint and the Smoky Tequila Negroni – with Ocho Plata tequila, Campari and sweet vermouth, served with a mist of Mezcal and orange twist.

Quattro Gastronomia Italiana

Considered the ‘Art Basel Office’ of Lincoln Road, Quattro Gastronomia Italiana features authentic Northern Italian cuisine of twin chefs Nicola and Fabrizio Carro. Al fresco or inside dining promises guests a selection of delish dishes such as the vitello tonnato con capperi – thin sliced veal with favignana tuna sauce and capers; polipo del mediterraneo alla griglia – grilled Mediterranean octopus over chick pea puree and ravioli d’astice con salsa allo zafferano – Maine lobster ravioli with saffron sauce.

Living Room at W South Beach

The quintessential Art Basel hangout with an array of private parties, international art moguls and a ‘who’s who’ in the art world, Living Room at W South Beach is the perfect perch to people watch after a day of ‘Baseling.’ Guests can enjoy signature Art Basel-inspired cocktails including The Rambler – Papas Pilar Blonde, Southern Comfort, Plum Bitters and fresh basil, cherries and blueberries or the Waverly Place Echo – mandarin vodka, fresh lemon, pomegranate seeds and a special Five-Spice Honey Syrup – a blend of star anise, fennel, cinnamon, cloves and Szechuan peppercorns.

SUSHISAMBA Miami Beach

With locations worldwide, Samba is best known for its unique blend of Japanese, Brazilian and Peruvian cuisine. SUSHISAMBA Miami Beach is located on bustling Lincoln Road, where its heavily trafficked by art aficionados and foodies craving an inventive take on sushi, ceviche, tempura and delicacies such as Waygu beef. The restaurant will celebrate Basel with the December Sambatini – red wine, Pisco Porton, mulled wine syrup, crème de cacao, bitters, orange zest and a floating star anise flower garnish. This modern take on a seasonal mulled wine is a merry start to the upcoming holiday season

Lure Fishbar

Opening just in time for Art Basel, Lure Fishbar brings SoHo’s award-winning seafood concept to the Loews Miami Beach Hotel, under the direction of acclaimed Chef/Partner Josh Capon and Executive Chef Jeff Raider. Art Basel revelers can enjoy raw-bar offerings and an array of sushi and composed plates, while sipping on renowned mixologist Robert Ferarra’s Art Basel-inspired cocktail, Articles of War – Beefeater 24, Manderine Napoleon, chamomile tea, apple cider and fennel bitters, topped with Cigar City ‘Hotter than Helles’ lager.

Tongue & Cheek

There’s always reason to celebrate at Tongue & Cheek, with the restaurant’s widely-appreciated contemporary cuisine, friendly atmosphere and cheeky flair. On Sunday, December 8, T&C will team up with fine artist Claudio Picasso to host an “Art Basel Brunch Bash”, complete with an art sale, breakdancing performance and a la-carte-brunch; guests will enjoy bottomless cocktails and dishes with a twist, like a Miami cuban sandwich with pork, gruyère cheese and pickles. T&C will offer its signature spin on a classic hangover cure – BBQ Bloody Mary – Belvedere vodka, Woodford Reserve bourbon, and a house-made BBQ Bloody Mary mix, garnished with pickled vegetables. This T&C staple is the perfect way to wind-down after a week’s worth of gallery hopping. On Tuesday, December 10, the restaurant will host an “Art Basel Hangover Happy Hour” alongside pioneer pop-up foodie design brand, Flavour Gallery, featuring a food-centric apparel showcase.

Wynwood Kitchen & Bar

Smack-dab in the middle of the Art Basel action, Wynwood Kitchen & Bar combines Miami-style cuisine with innovative art and music; WKB was opened in tandem with Art Basel 2010 by the late Tony Goldman of Goldman Properties, who was also responsible for the Wynwood Walls; a series of murals next to the restaurant – one of the first pieces promoting Miami’s street art and graffiti movement. The restaurant features a floor-to-ceiling mural by famed graffiti artist Shepard Fairey and live music every Thursday – Saturday night. This year, the restaurant will pay homage to Goldman with The Tony G – Bulleit Red Bourbon, spiced lemonade, Drambuie and rosemary. Bourbon lovers rejoice with this classic combination of tangy lemon and earthy rosemary, finished with just the right hint of spice.

Joey’s Wynwood

As the first restaurant to spark the resurgence of Wynwood, Joey’s Italian café is a historic Art Basel hangout; boasting authentic modern Italian cuisine made from fresh, seasonal ingredients, Joey’s has helped transform the funky Miami neighborhood into the artist enclave we know it as today. Just in time for Basel, Joey’s will feature two sinfully sultry cocktails – The Honey Jack – Jack Daniels, Jack Honey, fresh mint and brown sugar with an orange flame, and an aromatic Blood Orange Mimosa – Solerno blood orange liquor and orange juice, topped with Prosecco, in addition to new menu items including Tagliata Rucoloa e Parmigiano – a sliced 8 oz. grilled sirloin steak, drizzled with herb oil and served with arugula and shaved parmesan, and the Piatto Vegetariano – chef’s choice of assorted vegetables with cream cheese and chives.

 The River Seafood & Oyster Bar

For the past decade, River Seafood & Oyster Bar has been lionized by locals and visitors in search of fresh, organic produce and sustainable seafood. Located just a few minutes from Art Basel’s mecca in Miami’s sophisticated Brickell neighborhood, River makes perfect sense for those looking for a hassle-free way to enjoy great eats and cocktails during event week. Acclaimed chef David Bracha is known for sourcing the finest ingredients from around the globe with menu items like Spanish sardines and organic Irish salmon; in the spirit of Basel and the diverse crowd it draws to Miami each year, River will offer internationally-inspired cocktails including the Lolita – jalapeño-infused Vodka, triple sec, house-made sour mix, pineapple juice, and a splash of Scotch bonnet jam, with a garnish of lime wedge crusted in ancho chile powder; Dublin Breeze – Jameson whiskey, Cointreau, and grapefruit juice with an orange twist; and the Rosey Russian – Russian Standard vodka, honey, lemon and rosemary simple syrup. These delicious libations are guaranteed to please the palates of Basel-goers from around the globe.

They say a picture is worth a thousand words, but I can only think of two to describe this legendary spaghetti from Scarpetta: hot damn.  If you want a dish speckled with pancetta, topped with shaved white truffles, or amplified by briny uni, look elsewhere. The beauty of this dish lies in the simplicity of the soft, doughy, house-made pasta, the deep red, blistered tomatoes, and the sweet, wilted basil. I’ve had more than my fair share of pasta, but this one will blow. You. Away.  I shared this small plate of spaghetti with four other people, yet felt no shame whatsoever taking the largest forkful possible, twirling it around my spoon, and noisily slurping the noodles.  I can’t quite explain why it tastes so good, but it was the best thing we ate all night.

Antonio Bachour’s desserts epitomize the saying “you first eat with your eyes.”   Chef Bachour just released his first cookbook, which wavers between recipe book and art book. Although the recipes are a bit complex, I’ve satisfied my sweet tooth just by flipping through the stunning photographs (shot by famed food photographer Alan Batt).  Inspired by the book, I spent the day in the kitchen at the St. Regis with Chef Bachour and his team, whipping up everything from passion fruit foam and Nutella macarons to wasabi brioche.  The pressure I felt to maintain a steady hand while placing edible flowers atop delicate mousse with tweezers mirrored that of an anesthesiologist prepping for surgery. Between the methodical piping, mass amounts of Valrhona chocolate, and never-ending chorus of “yes chef!” echoing throughout the small, yet meticulously organized kitchen, I watched in amazement as the team constructed plate after plate of spectacular sweets for the entire hotel, residences, multiple restaurants, and banquet halls.  There is no better day than Food Porn Friday to showcase these beautiful desserts that actually taste better than they look. And yes, that is possible.

Key Lime Verrines

Raspberry Tartes

Chocolate Ganache with Dulce de Leche and Passion Fruit Foam

Key Lime Bar with Mango Sorbet & Passion Fruit Glacee and Gel

Chocolate Ganache, Hazelnut Sponge Cake, Coconut Tapioca, Passion Fruit Foam and Gel, Banana Yogurt Sorbet

Vanilla Bean Panna Cotta with Raspberries

Crema Catalana with Poached Apples, Apple Pudding, Cinnamon Ice Cream, Apple Cider Foam

Basil Coconut Vacherin

Berries & Cream

Chocolate, Passion Fruit, Vanilla Bean, Micro Lemongrass

Chocolate Bon Bons

Chef Bachour torching the Crema Catalan

While some people dread the hype surrounding New Years Eve, I think any opportunity to consume mass amounts of champagne and splurge on luxe dinner with friends and family calls for a celebration.  Since New Years is the least desirable night to partake in the Miami club scene (think $5,000 minumum bar tabs, $500/person cover, etc.), I’ve rounded up a list of restaurants sure to put you in the celebratory mood without ransacking your bank accounts.  These spots offer both early seatings for those who prefer to be back in the comfort of their own home before the clock strikes midnight, and late seatings for the party animals.  Each menu features its own version of extravagant ingredients like Osetra caviar and foie gras, freeflowing champagne, and indulgent desserts, encouraging diners to ring in the new year in style.

Lure Fishbar, which recently opened at the Loews Miami Beach Hotel, will host two gastronomic celebrations to ring in 2014. The early seating (6pm – 8pm), priced at $115 per person (excluding tax and gratuity), will feature a chef’s choice amuse bouche, followed by a three course prix-fixe dinner. First course dining options include jumbo lump crab cakes with hearts of palm slaw; lobster bisque; tuna tataki with crispy onions; or salmon tartare with avocado and aji Amarillo. Diners can also supplement the first course with an array of a la carte raw bar and sushi bar offerings. Entrée choices include grilled beef tenderloin with pearl onion and mushroom ragout and whipped potatoes; sautéed branzino with caramelized fennel, tomato confit and black olive vinaigrette; and seared diver sea scallops with butternut squash risotto, Brussels sprouts and crispy leeks. To end on a sweet note, guests will receive a selection of petit fours, along with a choice of devil’s food cake with dark chocolate mousse & warm chocolate raspberry sauce; key lime pie with roasted white chocolate; tropical paradise – passion fruit, guava and coconut sorbets with fresh fruit; or the decadent Pot of Gold – banana pudding, milk chocolate mousse and candied peanuts. For the second seating (8pm –10pm), priced at $195 per person (excluding tax and gratuity), diners will also enjoy a glass of champagne and discounted bottles, as well as an additional raw bar platter and sushi/sashimi platter. Guests can also imbibe on renowned mixologist’s Robert Ferarra’s signature cocktails.

Gotham Steak will ring in the New Year with a variety of dining options. To begin, diners will be served citrus glazed gravlax with fennel, lemon crème fraiche and Petrossian caviar, followed by seared foie gras and wild mushroom ravioli with celery root cream, black truffle, pecorino and Maitake mushrooms. For the main course, diners can choose between pan roasted diver scallops with leek puree, Applewood smoked bacon and shaved winter truffle; or a wood-grilled 8 oz. prime filet with buttered whipped potatoes, creamed spinach custard and baby carrots. For dessert, enjoy a chocolate cremeaux featuring chocolate crumble, champagne gelee and milk chocolate ice cream. Diners who wish to opt for the five-course menu will be served both entrée selections. Gotham Steak will also offer four-course and five-course vegetarian dinner menus. To start, diners can enjoy yuzu compressed watermelon with heirloom tomato, poached cucumber, goat cheese and XO “caviar”. Next, roasted baby beets with dried cherries, pistachio, haricot verts, goat cheese and walnut vinaigrette will be served. The main course will feature wild mushroom ravioli with celery root puree, seared Maitake mushrooms and shaved winter truffle. The featured dessert will be apple “cobbler” made with oatmeal streusel and cinnamon ice cream. Vegetarian diners wishing to enjoy the five-course menu will also sample an arrangement of wood-grilled vegetables with buttered potato puree, creamed spinach custard and baby carrots.

This New Year’s Eve, Scarpetta is offering two prix-fixe dinner seatings, featuring delicious options to please both omnivores and vegetarians alike.  The first seating features a first course of pan roasted diver sea scallops with celery root and chanterelle mushrooms, and creamy polenta with fricassèe of truffled mushrooms will be served for the table. The second course will feature an agnolotti dal plin – pasta with mixed meat, truffle fontuta and mushrooms. For the main course, diners can choose between European turbot with porcini mushrooms and truffle jus or 21-day aged sirloin of beef with porcini mushrooms, truffle emulsion and red wine jus. Two delicious desserts will be served for the table, amedei chocolate cake with toasted almond gelato and salted caramel sauce and coconut panna cotta with caramelized pineapple and guava “soup.” A tartufo d’alba truffle supplement will be available for an additional $85. For the vegetarian menu, guests will begin with the creamy polenta and burrata with pickled eggplant and baby basil, followed by Chef Scott Conant’s famed tomato and basil spaghetti. For the main course, vegetarian diners will select from truffled potato gnocchi with porcini mushrooms or rosemary braised lentils with broccoli rabe and concentrated tomatoes. Dessert will mirror the items served on the non-vegetarian prix-fixe menu. The second seating will feature an additional course of raw yellowtail with olio di zenzero, marinated onions and baby greens and tuna bresola with compressed melons, baby basil and focaccia croutons. A Waygu sirloin with roasted porcini mushrooms, truffle emulsion and red wine jus will be an additional available entrée selection. The second seating vegetarian menu will also feature parsnip raviolini with porcini mushrooms and fresh-shaved tartufo d’alba.

Hakkasan, the Fontainebleau’s authentic Cantonese restaurant, will offer New Year’s Eve diners three seating options in addition to vegetarian and kid-friendly prix-fixe menus. First & Second Seatings: Small sharing plates will include Peking duck with foie gras and Osetra caviar, braised Mexico abalone with oyster sauce, steamed har gau with gold leaf and steamed stone crab meat siew long buns. The featured appetizer will be Alaska crab meat with a micro green salad. For the main course diners can choose from stir-fried lobster tail with typhoon shelter style, wok-fried Australia Waygu beef with black pepper sauce, roasted duck with black truffle sauce or paper baked fried rice with Tiger prawns. Dessert will feature lemongrass tapioca soup with blood orange, lime gelee, yuzu foam and champagne sorbet.Third Seating: The final dinner seating at Hakkasan will feature the same small plates, appetizer and dessert as the earlier seatings. Guests will enjoy both a seafood entrée and meat entrée, and four style vegetable with morel mushrooms in sweet Szechuan sauce will be an additional main course option.

Meat Market, South Beach’s bustling steakhouse and crudo bar, is celebrating New Year’s Eve with a special four course prix-fixe dinner menu, and live DJ. Diners will kick off the night with a sweet potato curry & Thai coconut shrimp amuse bouche, followed by a choice of appetizers including Kumamoto oysters with yuzu, white truffles, lime and jalapeño relish; crispy duck confit baby wedge; Florida Keys large stone crabs; Asian fried buffalo ribs with roasted beets and white celeriac puree; and wood-grilled lobster tail with spice grilled Texas toast. Main course options include a North Dakota buffalo ribeye with aged white cheddar potato cakes, roasted peppers and asparagus confit; wood grilled duck breast & foie gras steak with goat cheese mango empanada and pineapple salad; vegetarian quinoa wrapped in filo; coffee ancho rubbed bone-in filet; or the pan roasted petite filet and crab duo. A choice of Chef’s selection of desserts will round out the meal. Additional sides and appetizers are available for a supplemental charge. Early seating (6pm-8pm) is $150 per person (excluding tax & gratuity). Late seating (9pm – close) is $225 per person (excluding tax and gratuity) and includes a midnight champagne toast and party favors.

Cavalli Miami Restaurant & Lounge: Miami’s newest dining, entertainment and celebrity destination owned and conceptualized by celebrated couturier, Roberto Cavalli, will ring in the New Year in classic Cavalli style. On Tuesday, December 31, the plush villa located on South Beach’s iconic Ocean Drive will open its doors for a special evening filled with bubbly drinks, delicious food and great company. The first seating will take place at 7 p.m. with a la carte items off the highly anticipated menu featuring authentic Italian cuisine, while the second seating will start at 10 p.m. and will be priced at $300 per person (excluding tax and gratuity) for a three course prixe-fixe specialty menu. For a special treat, diners can toast to the New Year with champagne at midnight with Roberto Cavalli himself, who will be in attendance for the celebration.

Tongue & Cheek will host a speakeasy-themed New Year’s Eve celebration, complete with a multi-course meal, prohibition-style attire and live entertainment. Tongue& Cheek will be offering two seatings: a three-course dinner from 6:30 – 8:30 p.m., and a five-course option from 9 p.m.-midnight.  The early birds will have an option for the first course between foie gras with chestnut coffee cake, quince and pretzel sauce or Maine lobster with chilled beet dashi, watercress and American caviar. For the main course, a choice of Waygu steak with truffle egg nog custard, cippolini, brioche and bone marrow sauce; branzino with caramelized celeriac, braised turnips and pomelo; or veal cheek tortellini with acorn squash, smoked chestnut brodo and sorrel will be available options. For dessert, a mascarpone brownie with spiced milk popsicle, white chocolate and green tea will be served, followed by a small chef’s selection of mignardises. Guests can opt to add 100% pure Iberico de Bellota Ham “pata negra” for an additional $26 per ounce, or fresh Florida stone crab claws for an additional $48 per pound. The second seating will take place from 9 p.m. – midnight and will be priced at $150 per person (excluding tax and gratuity) for five courses. Guests will begin with both the foie gras and lobster appetizers, followed by a third course of Nantucket bay scallops with trumpet mushrooms, bone marrow croquettas and apple dulce de leche. Diners will select from the same main course options available in the first seating, followed by a choice between mascarpone cream with dark chocolate, strawberry jam and espresso cookies or white chocolate with citrus panna cotta, raspberry cake, egg nog custard and ginger bread. The same meal additions will be available, along with an Osetra caviar supplement for $90 per ounce. Both seatings will include a complimentary Krug Grand Cuvee Champagne toast.

The Dutch will ring in 2014 with a New Year’s Eve five-course prix-fixe menu featuring inspired dishes with influences from all across the country. Guests will start with canapés of potato latke with white sturgeon caviar and crème fraiche, followed by a choice of appetizer – foie gras torchon; or house-made brioche with a cherry gastrique, bitter cocoa nibs and sea salt. Next, diners will select from white truffle risotto or French brie with shaved parmesan and fresh shaved truffles. For the main course, selections will include beef wellington – crispy puff pastry-wrapped filet mignon with creamed root spinach, roasted chanterelles and bordelaise sauce; or John Dory – lobster broth, poached Maine lobster, root vegetables, rouille and warm crostini. For dessert, guests can choose from lemon custard with pink peppercorn brittle, crunchy meringue and strawberry sorbet; or dark chocolate mousse with hazelnut Chantilly, roasted sour cherry and white chocolate sorbet. The early seating will take place from 7 – 7:45 p.m. and priced at $165 per person (excludes beverages, tax and gratuity). The late seating will take place from 8:30 – 10:30 p.m., is priced at $250 per person (excludes tax and gratuity) and will include a Champagne toast.

Toro Toro Miami will host an elegant affair to remember this New Year’s Eve. Table 40, the restaurant’s private chef’s table, will offer a luxurious New Year’s Eve package. Priced at $1,000 per person (excludes tax and gratuity), the package will include a one-night room stay at the Intercontinental Miami, multi-course dinner by executive chef Eric Do and rooftop Champagne celebration. That room will come in handy after a couple of their noteworthy Pisco Sours.  The dinner will feature an endless variety of decadent selections from both land and sea; each course will be paired with a wine or Champagne to perfectly complement the dishes. Menu highlights will include chipotle lobster sliders; Mote Marine sturgeon caviar; seafood platter featuring stone crab, king crab, oysters, mussels and conch ceviche; unagi-foie gras causa with aji Amarillo potato, pickled cucumber and kabayaki sauce; chipotle crab cakes; Waygu ribeye; dry-aged filet mignon; Maine lobster with aji rocoto butter and Chilean sea bass with an ahi panca miso marinade. An array of delicious sides will also be included, and dessert will be prepared tableside.

Quattro Gastronomia Italiana will offer á la carte, truffle-infused selections, in addition to the restaurant’s nightly dinner menu this New Year’s Eve. The truffle menu will include antipasti, Fontina cheese fondue with poached egg yolk and toasted Biova croutons; and filet mignon tartare with parmigiano reggiano. For the first course, “Langhe” tagliolini in Italian butter sauce and risotto with Piemontese Toma cheese will be available options. For the second course, thinly-sliced beef tenderloin with porcini mushrooms and veal scaloppini with truffle butter sauce and truffle fries will be offered. New Year’s hours will be noon – midnight.

SUSHISAMBA locations in Miami Beach and Coral Gables will offer a-la-carte dining selections from the regular dinner menu, along with a delectable New Year’s Eve specialty libation that showcases the restaurant’s signature blend of Japanese, Peruvian and Brazilian influences. The Revellion ($15), Umeshu, Pisco Portón, orange juice, ginger syrup, yuzu and bitters, topped with Prosecco, is sure to spice up the evening.

Oak Tavern is ready to ring in the New Year with the Mad Hatter’s Ball, a whimsical theme party based on the classic tale of Alice in Wonderland, where guests are encouraged to don their wackiest, most extravagant headwear. Priced at $75 per person (excludes beverages, tax and gratuity), the event will feature a three course prix-fixe dinner, beginning with an appetizer of fettunta with wood-roasted heirloom tomatoes, followed by a choice of first course: iced Atlantic and Pacific oysters mignonette; deviled eggs with American paddlefish caviar; roasted beets with whipped goat cheese, arugula and pistachio; Togorashi spiced rare tuna with horseradish, fried capers and arugula; or charcuterie of “Surryano” ham, foie gras mousse, sopressata and taleggio with truffle honeycomb. For the main course, diners can select from sea scallops with lentil ragout, lemon butter and crispy leeks; Waygu short ribs with mac & cheese, tomato jam and horseradish gremolata; or duck three ways – five-spiced duck breast, duck salad and crispy foie gras spring rolls. A key lime tart with burnt meringue or fallen chocolate cake with coffee caramel will be offered for dessert. The meal will begin at 9 p.m. and will end with a Champagne toast at midnight. The evening will also feature specialty cocktails, musical sounds by DJ Benton, and prizes for the best hats.