Giovanni di Palma is more than just passionate about pizza— it’s his life and seemingly his energy source.
Honored for his pizza both nationally and back in Italy, Giovanni di Palma is bringing his pride and joy to South Beach with Antico Pizza. His pizza is literally award-winning: Best Pizza in the US by Zagat, Abasciatore il Mondo by Commune di Napoli, and an international “Top in Class” award at the Festa Della Pizza in Salerno, where he still imports his flour from today.
Read MoreSpring Break is in full swing and Miami is hopping. The Weekly Nibble from MIAbites features some food-focused events, Brunch and new Happy Hours. Details are subject to change so always check ahead to confirm specific prices, dates and times.
Sunday March 26th- UPDATED: Chef Paula DaSilva of Artisan Beach House was the winning Chef and now moves on to Grand Cochon in Chicago. Cochon 555 Miami Culinary event and Somm Smackdown at Ritz Carlton Miami Beach. Five local chefs are each given one whole, heritage breed pig and one week to prepare the entire 200 pound animal. The winner is decided between a People's Vote and 24 Celebrity Judges, who then crown the winner, Miami's “Prince or Princess of Pork.” The winning chef advances to the year-end finale competition called Grand Cochon, to be held this year on October 1st in Chicago. $125 +. Tickets on Eventbrite link here. https://www.eventbrite.com/e/cochon555-miami-tickets-29658558547?aff=es2.The Ritz-Carlton, South Beach 1 Lincoln Road Miami Beach, FL 33139.
Read MorePinch Kitchen located on border of Little River and Miami Shores has been a long time favorite of the MIAbites team. From their weekly brunch to their Oktoberfest menu, we’ve spent our fair share of time at the cozy neighborhood spot. Even though we don’t need another reason to obsess over the Pinch duo, John Gallo and Rene Reyes, they’ve gone ahead and given us one. Pinch has added a Happy Hour and a once a week Jazzy Ladies Night to the menu.
Read MoreIt is Spring Break, and I happen to live on the beach, so imagine my initial hesitation when Andy Giambarba chose Ariete in Coconut Grove as our next collaborative review. Uber was 2.5 surge, so I decided to drive. Waze took me on a lot of back roads, but Ariete is worth sitting in any traffic, as once you settle into the intimate and cozy restaurant you feel a million miles away from the South Beach craziness.
Coconut Grove has changed a lot in the past few years. New condo towers continue to rise. More couples and young families are populating neighboring areas. And Harry’s Pizzeria and Panther Coffee have opened in an area mostly known for Monty’s and Cheesecake Factory.
Tucked away between two other non-descript restaurants is Ariete, the joint venture of Chef Michael Beltran (formerly at Cypress Room) and Jason Odio. They have created a creative and delicious menu that is both surprising and unique for the Grove…or for that matter most of Miami.
Read MoreI don’t know about you, but nothing has ever stopped me from eating raw cookie dough every time I made cookies. We’ve always been told that it’s not safe to eat because of the raw eggs, which makes sense but that’s never been enough to stop me – it’s just so good.
Dough Miami has arrived and they are making it safe for us to devour cookie dough. By omitting the eggs and using a heat-treated flour, they are Miami’s first edible safe to eat raw cookie dough “shop”. The budding business is only three months old and is currently just doing weekend deliveries to select parts of town. With dough as delicious as theirs, I’m pretty sure we will see them in a storefront before we know it.
Tiago and Melissa, a sibling duo, are the ones behind the operation that features six staple flavors and two to three limited edition flavors each week.
Read MoreMy husband and I found our way last Sunday to the Pinecrest Farmers Market. I love the vibe, the food and naturally the produce. While I was walking along and stuffing my bag with greens and vegetables from Bee Haven Farms, my eyes glanced along the tables of options, I looked down at what looked like a couple of dark brown blobs and I asked aloud “what is that?”
A couple next to us said “It’s Sapote!” “It’s soo good and it tastes like chocolate.” The couple indicated that the browner and blacker the fruit becomes (this type of Sapote starts out green) the better the taste. “It is great with ice cream and many other uses, particularly in baked goods.” Really?
SO...What is Sapote?
Read MoreNo one wants to be stuck in an office for the entire day. I’m a big encourager of actually taking a lunch break, I think it helps you refresh and restart for the second part of your day (unless you completely overeat and desperately need a nap - not recommended).
If you happen to work in or around the Coconut Grove area - then I’ve got the perfect quick lunch spot in a wine bar - no drinking required unless of course you are of the “it’s 5 o’clock somewhere” lifestyle, we won’t judge!
Happy Wine in the Grove is offering a new lunch special: a three-course lunch Monday-Friday from 11:45 AM to 3:30 PM that can get you in and out in about 30 minutes, making it perfect for a quick escape from the office. Guests can choose from three of seven items served tapas style for $14.99.
Your delicious lunch options are:
Read MoreOne of the definitions of paradigm is “an example serving as a model or standard”. Setting a standard for fresh, healthy food is what JugoFresh founder; Matthew Sherman strives to do at Sunset Harbour’s Paradigm Kitchen (or fondly referred to PK by those in the know).
On a sunny day, Andy Giambarba and I chose PK as our MIAbites meet up and at first glance, I was overwhelmed by the variety of healthy, colorful and creative dishes. The menu, which is mostly locally sourced, features breakfast and lunch items, and offers organic, farm-raised chicken and meats, or local fish in a variety of wraps, bowls and salads. There are also vegan and gluten-free options. And fresh juices, Per'la coffee and cold brew and a large variety of Orteas teas. They are also exploring adding sustainable/organic beer and wine to their beverage menu.
It shifts the way one thinks of clean eating without hitting you over the head with too much of a “far out hippie” mentality. In the open kitchen is Val Chang, who comes to PK with know-how from her Dad's kosher sushi spot, 26 in Surfside.
Read MoreFood + Film makes for a tasty combination and this year's Miami Film Festival (March 3- 12) featured the documentary, “Ella Brennan: Commanding The Table”, which combined the two for a special and unique culinary event.
Ella Brennan is the matriarch of the family behind NOLA’s iconic Brennan’s and Commander’s Palace, an inspiring creator of New Orleans breakfasts and jazz brunches, a great proponent of Creole cuisine, and a pioneer in what would become the modern American food movement. But there’s a fascinating story beneath the glory, a biographical trajectory that swings between familial conflict and dazzling success. The New York Times called her, “The Grand Dame of New Orleans”.
Oscar and Emmy-nominated filmmaker Leslie Iwerks delves deep into Brennan’s roots, life and work, her struggles and strategies, and the triumphs that make her an iconic figure in American culinary culture and business.
Read MoreI have been in Miami my entire life, and yet somehow I’ve never made it to Barton G. This week that changed when I was invited to attend a media dinner and now, “food presentation” expectations have been forever altered.
Barton G. calls themselves, “An Experience Like No Other” and it couldn’t be more true. For the past fifteen years they have combined FINE dining with FUN dining to create an ambiance full of surprises and amusement.
It goes without saying that their desserts are the big finale and when I say big I mean BIG! Not only are they shockingly large and decorated but they are delicious too!
I was able to experience four of the seven desserts created by Pastry Chef Julian Belon:
Read MoreWe welcome the change of season, especially if that means a new menu at the picturesque River Yacht Club. We were recently invited to a special media dinner to be introduced to their incredible guest chef, Jeff Pfeiffer. Chef Pfeiffer has had years of experience working alongside the likes of high-end culinary master minds such as Christian Delouvrier, Eric Ripert and Joël Antunes and currently helms the Lobster Bar Sea Grill in Fort Lauderdale. And beginning this spring, you can experience some of his many creations right at RYC.
Located on the Miami River, this waterfront restaurant offers selfie-worthy backdrops with incredible views of the city. We were at the table for the debut of Chef Pfeiffer’s seasonal nad mostly seafood menu. And with the perfect breeze from the water’s edge, a glass of Rosé in hand was all we needed.
The sun fell from the sky and we were brought out the menu for the evening. We started with a fresh Gazpacho poured over an Alaskan King Crab Salad. This chilled bite opened our appetites for the Grilled Octopus. As seafood is the chef’s specialty, it was skillfully included into every dish.
Read MoreWalking into the St Regis in Bal Harbour can be intimidating. The tall ceilings, crystal chandeliers, mirrored walls and gold décor feels a little like Las Vegas or Trump Tower, so it was refreshing after the long walk down the hall and into elevator to lower level to enter the cool and serene new Greek restaurant, Atlantikós.
Overlooking the turquoise pool, which felt like it could be the Mediterranean, Atlantikós opened just before the holidays to offer authentic Greek cuisine, many from family recipes.
We were invited to sample some of the key dishes and meet the Greek chef, Anastasios Chasekioglou and General Manager, Panos Nikifourou, who were passionate not only about the menu but the service and overall personality of the restaurant. Atlantikós is not your casual Greek restaurant of souvlaki, gyros and bland Greek salads.
When we were seated around 7 pm, we were the only guests, but by the time we left a little over an hour later, the restaurant was full, with a nice buzz yet an intimate noise level.
Read MoreLast week Food Network and Cooking Channel’s South Beach Wine and Food Festival took over South Beach with tons of celebrity chefs, food, and alcohol. Of course, there were plenty of desserts to choose from - in fact; there were TWO dessert specific events! Naturally I made sure I was at both.
Friday night, The Sarsaparilla Club hosted Salty, Sweet & Savory Treats featuring The Salty Donut, Sarsaparilla Club, and The Bar Lab Boys poolside at the Shelborne. There was no shortage of desserts on deck, especially with Chef Max Santiago of The Salty Donut involved. All of the usual favorites were present - Maple Bacon, Guava, Traditional Glazed, and Brown Butter + Salt. But the serious show stopper was made exclusively for SOBEWFF. The Passion Fruit + Dark Chocolate + Salted Caramel: salted caramel glaze, passion fruit foam and gel, dark chocolate ganache, house made chocolate garnishes and edible blossoms from Swank Specialty Produce. It was just as delicious as it was beautiful! I was lucky enough to sneak an extra one and save it for breakfast the next morning.
Read MoreWe love when we can share special features on favorite places from our fellow bloggers, and below is an excerpt on brunch at Phuc Yea from our friend, Mitchell Nover of Mitch & Mel Take Miami.
Phuc Yea (7100 Biscayne Blvd, MiMo) is the brainchild of husband and wife team, Chef Cesar Zapata and Aniece Meinhold, of The Federal fame. But, did you know, that Phuc Yea was actually their first restaurant collaboration?
That’s right, the Viet-Cajun concept (yes, you read that right) was born back in 2011 as Miami’s first pop-up restaurant, and now this true labor of love is back in full-force with its own permanent space and an innovative Vietnamese inspired, Cajun-influenced menu that is “phucking” fantastic.
Read MoreOne of our favorite views in the city at the Mandarin Oriental on Brickell Key just got a little livelier. La Mar by Gastón Acurio is adding a new waterfront concept to its already impressive venue. Last week YAKU by La Mar celebrated their opening day. The terrace of La Mar has been transformed into a Peruvian cocktail lounge with fun tiki style drinks and delicious light bites.
Executive Chef Diego Oka says it’s a concept he’s had on his mind for many months and has been working to make it just right before finally launching it. We were fortunate to get a sneak peek just prior to the SOBEWFF craziness and we can’t wait to go back. YAKU, meaning ‘water’ in Quechua which is an ancestral language dating back to the Inca Empire, is inspired by the gorgeous panoramic water views of the restaurant and brought to life by the beautiful Brickell skyline.
Open Thursday through Saturday from 6 p.m. to 11 p.m., YAKU will feature hand-crafted punch cocktails, beers, wines, and champagne by the glass. Cocktails are priced at $12, a modest price considering its Brickell location and those views (seriously, can’t get enough of the views.)
Read MoreThe food blogging community in Miami is a fairly close-knit group of great people – many of which I’ve grown to call some of my favorite people. Even though we are close, it doesn’t mean that we rule out a little friendly competition.
In honor of the 3rd Annual SoFlo Cake and Candy Expo coming up April 28-30, we ( the founders of the convention Melanie and Natasha of Sweet Life Cake and Candy Supply and a few of us working for the event ) decided to put together a Bakers and Bloggers Boozy Baking Competition taking place on three dates leading up to the actual SoFlo weekend as sort of a fun kick off.
This competition will consist of teams made up of one home baker and one local food blogger racing against the clock to create cupcakes that not only use a secret ingredient but also represent the variety of themes of this year’s SoFlo Cake Competition.
Last Saturday, Round One was hosted at Sweet Life Cake and Candy Supply in their baking classroom. The bloggers competing were: Geoffrey Anderson of Miami Food Pug, Jennifer Agress of DiningOut Miami, and Mitch Nover of Mitch&MelTakeMiami. The home bakers drew blogger names out of a mixing bowl to decide their teams. The secret ingredient was then revealed to be Rum Chata, a sweet liquor that tastes much like rice pudding with a hint of cinnamon and the theme was Art Deco.
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