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This Week in Eats: March 20

Check out the latest dining news and events, all happening in Miami this week

Chef Helene Henderson, of the soon-to-be-opened Malibu Farm at Nobu Eden Roc Miami Beach

Here is this week’s Miami food news:

CITI Taste of Tennis Returns to Miami TONIGHT!
Tonight, Monday, March 20, CITI Taste of Tennis will kick-off the Miami Open with food, fun and your favorite tennis stars at Brickell’s W Miami. While the guests dine, dance and mingle with A-list athletes—a list that (in the past) has included Serena Williams, Venus Williams, Caroline Wozniacki, and John Isner, to name a few—chefs like Clark Bowen (db Bistro Moderne), Helene Henderson (Malibu Farm), John Iatrellis (Lure Fishbar), Alex Diaz (Tamarina), and more will whip up some of their best bites poolside. Famed tennis duo and twins, Bob and Mike “The Bryan Bros” Bryan, and James Beard Award-Winning Chef Michelle Bernstein will headline the event, and to add a twist to their week, all tennis pros in attendance will take a minute to Serve Up a little something off the court: food.

TONIGHT: TATEL Miami Throws Hot Grand Opening Soirée
Did someone say Enrique Iglesias?! Miami’s favorite Spanish singer will take our breath away with his new restaurant at the Ritz-Carlton, South Beach: TATEL Miami. Created by Enrique and global superstar Rafael Nadal, this Spanish restaurant will offer a mix of traditional Spanish cuisine along with contemporary versions of the classics, like Tortilla Trufada, Croquetas de Leche Fresca, Gallega-style Octopus, Spanish desserts, and the restaurant’s signature dish, the Milanesa de Ternera San Román con Huevo y Trufa. Ensuring it’s extra delicious, Executive Chef Nicolas Mazier, former Executive Chef of NOBU Miami, will helm the kitchen. The restaurant launches with an invite-only party TONIGHT, and opens to the public officially tomorrow, March 21.

DASHI Miami Comes to RYC
Perched right on the Miami River, everyone’s favorite see-and-be-seen spot, River Yacht Club (RYC), is excited to introduce Dashi: a progressive Japanese dining destination. Opening to the public on Friday, March 24, Dashi, which will have seating for up to 80 and will sit in a Japanese-style “jewel box,” will exist as a standalone restaurant within River Yacht Club. There will be two large communal tables, a full bar with shimmering bottles of Japanese whiskey and sakes, and floor-to-ceiling windows, perfect for taking in the idyllic views outside. Chef Shuji Hiyakawa—a protégé of Iron Chef Masahuru Morimoto, a descendant of three generations of Udon makers, and past Executive Chef of Kuro—will oversee the kitchen, which will serve up a la carte specialties like Ocean Scallops with Russian osetra caviar and yuzu, Beef Tataki with soy onion and myoga, Sea Bass Miso with fennel and hoba, Spicy Seafood Udon, Beef Udon with braised short rib, Sushi, and more. Dashi will open to the public on Friday, March 24, and will serve dinner Tuesday through Sunday, from 6 p.m. to 11 p.m.

Celebrity Chef Helene Henderson, of Malibu Farms, Hosts Slow Food Miami’s 6th-Annual Tasting Party
This Friday, March 24, Helene Henderson—Chef/Owner of Malibu Farm {4525 Collins Avenue, Miami Beach; 305.531.0000} and author of Malibu Farm Cookbook: Recipes from the California Coast—will host Slow Food Miami’s 6th-Annual “Snail of Approval” Tasting Party. Affectionately dubbed Miami’s “Freshest Night Out,” this evening under the stars will bring together dozens of the Miami’s best chefs, local growers, and producers for a night of tasting and honoring Miami’s food scene. Taking place at the Nobu Eden Roc Miami Beach, this soirée will have tunes by Michael Casola from JetSet Sounds and drinks by Twenty-One Wine & Spirits. This event will take place on Friday, March 24, from 7 p.m. to 10 p.m. Advanced tickets for the event are priced at $85 per person until noon on March 23, and tickets at the door are priced at $100 per person. All tickets can be purchased here, and all event proceeds will go towards Slow Food Miami’s Edible Garden Program, which creates student–centered organic vegetable gardens, introduces students to the pleasures of good, clean food, and teaches basic garden skills.

Happy dining!

By Jennifer Agress | Miami Editor