1: Fresh Philosophies at Lido Restaurant & Bayside Grill The Standard Spa, Miami Beach 2: Croquettish at the Conrad 3: Indulge Your Indecision Sardinia You want the economy and fuller experience of a bottle of wine, but you’re wary of committing to a single varietal. There are so many wines to choose from, so many flavors to experience! Enter the ... Read More »
From the 35 Things We Love About Dining Out in Miami
There’s no denying it: Oysters are having a moment. If you have mad shucking skills, you can be the envy of your friends by harvesting them yourselves and enjoying them raw. Or, if you’re like most people, you can still enjoy them fresher than fresh at either of David Bracha’s supreme spots. At The River Seafood and Oyster Bar, we’ll take ... Read More »
From Executive Chef/Owner David Bracha of Oak Tavern
serves several as an appetizer Ingredients 4 large stone crabs 1 stalk celery heart 1 serrano chile, seeds removed 3 Tbsp crème fraîche 1 lemon, juiced 4 sprigs chive small bunch fresh dill 1/2 French baguette Method Preheat oven to 400 degrees. Crack stone crabs, carefully remove meat from shells, and pick over meat several times to ensure there are ... Read More »
What would you prepare for a springtime picnic on the beach?
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 »