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Author Archives: diningoutadmin

Lobster Tacos

The District Miami

makes three small tacos Ingredients Aji mayonnaise: 1 Tbsp aji amarillo paste 1 whole egg 1 egg yolk 1 c soy bean oil 1 lemon 1 tsp kosher salt Tacos: 8 oz fresh lobster meat, cooked 1 Tbsp diced piquillo pepper 1/2 Tbsp diced scallions 1/2 Tbsp lime juice 1 small crispy shallot 1 Tbsp aji amarillo for the mayonnaise ... Read More »

Three’s Company

Setai

The award-winning Setai, Miami Beach hotel is a serene oceanfront destination with a luxurious Art Deco ambience and three gourmet restaurants. We sat down with Executive Chef Mathias Gervais, Executive Sous Chef Vijayudu “Vijay” Veena, and Premier Sous Chef Denevin Miranda to talk about what makes dining here so special. What’s unique, gastronomically speaking, about Miami Beach? Mathias Gervais: Miami ... Read More »

An Order of Wanderlust

MICHAEL MINA 74

The adage, “not all who wander are lost,” couldn’t be truer of Chef Michael Mina. A native of Egypt, owner of successful restaurants from coast-to-coast, and frequent flier to places afar, the prolific and talented Chef Mina clearly has his culinary bearings. Now you can travel with him vicariously at MICHAEL MINA 74 at Fontainebleau Miami Beach, where each menu ... Read More »

Miami’s Original Culinary Playground

Fez

By Erin Lavan | Associate Miami Publisher Quaint, romantic, and historic, Española Way dates all the way back to the 1920s. In 1979, it officially became an historic site as part of The Miami Beach Art Deco District, and shortly thereafter, the city named the street one of its first historic landmarks. Modeled after a cobblestone street in Spain, this ... Read More »

A Spanish Stir

Bulla

Wouldn’t life be a lot better if every meal began with a glass of fresh sangría and a plate of cured meats and cheeses? This is practically policy at Bulla, a gastrobar that opened last year in Coral Gables. Slang for “chatter” in Spanish, Bulla (pronounced BOO-ya) creates a stir in the scene with its authentic gastrobar concept. The ambience ... Read More »

New in Town

Tokyo Blue

Tuyo {415 Northeast Second Avenue; 305.237.3200} Tuyo’s new executive chef, Victor Santos, has big shoes to fill, but the bright, young Brazilian-native has two things going for him with a culinary school degree and a hefty amount of experience in fine-dining restaurants under his belt. On where he’s taking Tuyo’s cuisine, Chef Victor Santos says, “We want to separate ourselves ... Read More »

The Best Thing Since Sliced Bread

Bread + Butter

What most inspired you to forge a career in the culinary world? I come from a family of great cooks, fishermen, and artisans. I grew up with a passion for cooking. What things come to mind when you think of Cuban culinary traditions? Cuban cuisine is incredibly intriguing to me—not just because it’s where my family is from, but because ... Read More »

Chef Roundtable

BLT Steak

Executive Chef Clayton van Hooijdonk of The Ritz-Carlton Key Biscayne Florida strawberries—best picked yourself—with crème fraîche or mascarpone on the side and a little cinnamon Florida heirloom tomatoes, mozzarella, and basil pesto with a freshly-baked baguette and great olive oil Homemade pink lemonade with sparkling water Sandwiches—honey baked ham, mild cheddar, soft rolls, chicken salad, avocado, alfalfa sprouts, and pretzel buns ... Read More »

Poised for Greatness

Lippi

By Josh Tyson | Contributing Writer “Loaded with wild mushrooms and bits of black truffle, the glossy, just-scrambled eggs arrive in a pretty glass globe cocked on a wooden board.” —Victoria Pesce Elliott Fine entrées like the Roasted Duck Breast with cranberry marmalade and roasted apple have already made believers out of locals. What do the world’s best restaurants all ... Read More »

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