What I ATE This Week: MIAbites Contributors

If you follow any of our MIAbites Contributors on Instagram, Twitter or Facebook, you are constantly bombarded with some pretty amazing pictures of food and drink that has been consumed, it seems almost endlessly. 

How can anyone eat and drink ALL that food and go to ALL those places?  

Well Our Contributors do, from evenings out with friends, to lunches at favorite classic spots, to events hosted by restaurants, fellow bloggers and spirit purveyors.  It is hard to keep up and so as a special MIAbites feature we bring you.... 

What I ATE This Week!

David Sprintis- @DavidSprintis

DavFishCollage.jpg

Here are the "before and after" shots of the whole fried “mojarra” fish I had at Restaurante Monserrate on Coral Way and 21st. Avenue. For $13, you get this delicious fish, which weighs on average a little more than a pound, plus two side dishes. Truly a great deal.

Everett Rashotsky- @ErGagit

After eating at Momi Gyoza, ( next door to Momi Ramen ) you will leave with the impression there is no better place in the world to enjoy this food.The Scallion Pancake with /Parmagiano served with two special dipping sauces, followed by  the Wasabi Pork Shumai and Steamed Vegetable Gyoza were enough for me that I could not  even try the Kamameshi (Hot Pot Rice ) but I have another reason to go back. Jeffrey Chen is there in person to make sure his food is up to his high standards which means the best that it can be !!!

Jen Massolo- @spiritedsirens

Recovering from last weekend's CRAFT: Spirits and Beer event, it was nice to have "Dinner at home"- Beef filet wrapped in black forest bacon, sautéed spinach, parmigiano polenta and jus from a sherry butter deglaze.

Melissa Ginsberg- @TheFoodieTeach

Haven't really eaten out at all this week but last night I made some divine scallops at home! I had leftover spaghetti squash from dinner the night before so I mixed it with crispy leeks and garlic, seared some scallops, and then topped everything with a sauce made with white wine, butter, lemon, and thyme! It was an easy weeknight meal that definitely satisfied! 

Javier Ramirez- @GourmandJ 

Best thing I ate this week was the morning bun from True Loaf! with hints of orange, part croissant part cinnamon roll is the best way to start any day right now.

Paula Antoniazzi @MyRumorist 

Best thing I ate this week was the Osaka roll from from NoVe sushi, a great option for delivery or takeout in Midtown/Wynwood area. Salty and freshly stacked pieces of tuna, salmon and mackerel sandwiched between layers of sticky rice and Ikura.

Deanna Dominguez- @BluBoutique

My family and I went to El Carajo! It really is an operational gas station!  And a really cool Spanish restaurant in the back! It is like we went to Spain! We ate tortillas, garbanzos, fried sardines, croquetas, and of course flan to finish.  Sorry about no pictures but we were too excited and hungry to take them! 

Andrew Giambarba- @AndyMiami

The standout for me this past week was another visit to Proper Sausages in Miami Shores. I got their Banh Mi made with Berkshire pork pate, slow roasted Berkshire pork, pickled daikon, carrots and jalapeños. Out of this world!  And I picked up a number of sausages for dinner including some made with Wynwood Brewing's Pop's Porter. These guys are doing some really great work. 

Ellen Bowen- MIAbites Managing Director

I attended @BurgerBeasts #BurgieAwards in Hialeah, where we had been nominated for Best Blog ( sorry folks, but we did not win... this year), and chowed down on a variety of food truck yummies including El Rey de la Fritas, frita with plantains, glazed and cake dough Velvet Creme Doughnuts,  but the best thing I ate was this Brat-a Saurus from Babe Froman.  A Sausage patty covered in cheese, sauerkraut, mustard and pickles on a pretzel bun topped with a crispy bacon slice. It covered all food groups in one bite. 

Watch for What I ATE This Week as an ongoing feature on MIAbites.  And make sure your follow @MIAbites1 on Twitter and Instagram for even more mouthwatering pictures from our contributors.