It was a standing room only for the more than one hundred and fifty people who attended the opening of OBBA Sushi in Coral Gables this past Friday.
The Honorable Jim Cason, Mayor of Coral Gables presided over the cutting of the ribbon together with OBBA Sushi owners Walter Zapata and Tufic Akil. The Mayor also awarded Zapata and Akil with a Seal to City of Coral Gables based on their entrepreneurial achievements.
Once the ribbon was cut the sound of Taiko welcomed guests into the serene and well appointed dining rooms. The sushi creations coming out of the sushi bar were being consumed as soon as they were being put into the trays and the Sapporo kept flowing to the satisfaction of everyone. Definitely a great opening night!
OBBA Sushi is open and ready to make gastronomic history.
This year, the bloggers started the crawl by getting together at BULLA GASTROBARÂ , winner of the 2015 Taste of the Gables Award.
Bulla Gastrobar welcomed us with a choice of white or red Sangrias both of which were full of fruit flavor, talk about the perfect refreshment on a hot Florida June afternoon.
Then the tasting began…
Our sampling menu consisted of:
Salpicón de Mariscos: Grilled octopus, jumbo lump crab meat, shrimp, bell peppers, fresh lemon, oregano and olive oil. This combination of seafood flavors was simply amazing!
Huevos Bulla: Homemade potato chips, Serrano ham and potato foam drizzled with truffle oil. These eggs were just the perfect appetizer.
Bulla Sliders: Homemade garlic herb bread, beef, pork, veal, oyster mushroom patties, piquillo peppers, caramelized onions, crimini port reduction, tetilla cheese, and Portobello fries. This is actually a James Beard Foundation Burger and winner of The Taste of the Gables Award…need we say more?
By this time we were all excited and ready to continue.
Next stop on the list: BRICKTOPS right across the street.
Field Greens Salad: Mixed baby greens, tomatoes, carrots, onions, mushrooms and focaccia croutons with a homemade house vinaigrette.
Hearts of Romaine Caesar: Hearts of Romaine lettuce with grated parmesan and focaccia croutons with homemade Caesar dressing.
The Wedge Salad: Bib lettuce, thick cut bacon, red onion and blue cheese.
Scottish Salmon: Salmon lightly seasoned and simply grilled. So simple and yet so good!
Prime Sirloin Meat Loaf : Meat loaf made from prime sirloin and topped with a chili sauce glaze. Quite possibly the best meat loaf we’ve ever tasted.
Baby Back Ribs: Danish Baby Back Ribs topped with chipotle barbecue sauce. The ten hour slow cooked process is evident in the meat fall off the bone/melt in your mouth texture.
Obba Sandwich: Shrimp tempura, spicy crab salad, avocado and chives with spicy katzu mayo.
Banana Tempura: Batter fried banana.
Then it was on to BOOKS & BOOKS CAFE where they treated us to a delicious
Shrimp Avocado Tartine: Fresh shrimp, avocado, tomato, basil pesto, garlic aioli on grilled Ciabatta. We washed down with a great-bodied Uintaite BaBa Black Lager.
Our last stop was LA TABERNA GIRALDA, a quaint Spanish style tavern. The offerings:
Croquetas Cabrales: Cabrales cheese croquettes.
Chips de Berenjenas y Miel: Eggplant Chips sprinkled with honey.
Perfecto de Solomillo de Cerdo: Roasted pork tenderloin with caramelized onion and aroma of rosemary.
It was a perfect ending to a perfect evening.
Don’t forget that Coral Gables Restaurant Week ends June 28th so you better hurry and try to capitalize on all the wonderful tastes that the City Beautiful has to offer.
It was an eventful evening full of distinguished people/food lovers at the Westin Colonnade Coral Gables. The standing room only crowd could not wait to sample the best that the restaurants in the Gables have to offer. Each restaurant competing for the distinction of being declared winner of the 2015 Taste of the Gables.
From Ceviche to Oxtail, there was a dish for every palate; each dish meticulously and impeccably prepared but there could only be one winner…
Taste of the Gables kicks off Restaurant Week. For three weeks, restaurants will offer special three-course lunch and dinner prix-fixe menus at a discounted price.
Definitely the best way to enjoy some of the best gastronomical delights in the world!
Vagabond Restaurant and Bar soft opening in the new renovated Vagabond Hotel on Monday, January 12, 2105. The Vagabond Hotel is located in the MiMo District at 7301 Biscayne Blvd. We started out with the peanuts and chapulines with Szechuan peppercorn and lime and I could not stop eating them so yummy.  Then we had the zucchini salad with pistachio, tarragon and pipian sauce.  The heirloom tomato fattoush salad with black sesame, sheep’s milk feta and black radish.  The crispy fingerling potatoes with smoked paprika and sherry vinegar was so good. Next we tried the roasted baby carrots with mole, hazelnut, yogurt and za’atar and the sweetbread milanesa with swiss, country ham vinaigrette and mustard dill and it was delicious.  Next on the list was the iberico skirt steak and it was cooked and seasoned perfectly along with the  sweet and sour sun shrimp both were amazing.  Then we had the buttermilk fried quail. We made it to the desserts and my favorite was the pistachio cake it was so amazing it is a must try.
We had to move on…our next stop was Talavera Cocina Mexicana where they extended out the red carpet for us in typical Mexican hospitality fashion.
At Talavera Mexican Cuisine, the welcome cocktail was Pueblito Viejo: Corzo Reposado tequila, lemon juice, simple syrup, sugar, crushed mint served over ice. It is refreshingly sweet and goes down so easy!. The menu featured an appetizer consisting of Gordita Conchinita Pibil: (pulled pork) in a corn masa tortilla with a dry rub of chiles and spices. The taste of toasted corn of the tortillas combined with the flavor of the tender piglet was so pleasing to the taste buds, add to that the hint of chiles and you have the perfect appetizer.
Next were Enchilada Suizas: pulled white meat chicken inside a corn tortilla with poblano cream sauce and tomatillo salsa, topped with Oaxaca cheese and baked, served with crema Mexicana and cilantro. Hot, chewy, soft and delcious!
For dessert it was Crepas de Cajeta: crepes covered in Cajeta served with walnuts and vanilla ice cream. If you haven’t had this dessert I urge to go to Talavera and try it. You’ll thank me later.
The portions at Talavera were very generous and we were beginning to exhibit signs of food exhaustion but we marched on…
The next one up was Divino Ceviche where they welcomed us with a that typical Peruvian drink known as the Pisco Sour: Pisco, lemon juice, sugar and  angostura bitters topped with a frothy egg white meringue sprinkled with cinnamon…ooh so good…! there were Camote (Sweet Potato) Chips ready to be dipped in Aji Amarillo or Salsa de Huacatay accompanied by Canchas (Roasted Corn).
The hot appetizer consisted of Pulpo (Octopus) in Salsa Anticuchera. The octopus was lightly crunchy with a very pleasing smoky flavor. Â For entree we were served the Trio de Ceviches consisting of Ceviche Tradicional, Â Ceviche Divino (the Chef’s specialty) and Ceviche al Olivo. These Ceviches are made with slices of fresh fish and or whole shrimp marinated lightly in lime juice and seasoned with Peruvian limo chili, fresh cilantro and onion; garnished with sweet potato and choclo (Peruvian giant corn), the Ceviche Divino also has mango and avocado. The ceviche is so good that one of the bloggers proclaimed “the best ceviche she had ever had”, I concur.
For dessert, Mousse de Maracuyá (Passion Fruit) and Mousse de Chirimoya (Custard Apple). These are delicate mousses with a refreshing tropical flavor.
From Divino Ceviche we were on to Tarpon Bend for a glass of prosecco and to sample their Braised Short Rib. These ribs are braised for four hours and they are all flavor.
Finally we ended the crawl at Cibo Wine Bar where they started with a wonderfully soft and fresh Burrata and robust yet light Prosciutto di Parma, followed by Arancini: Rice balls stuffed with ragu and melted mozzarella.
The Grilled Whole Octopus with mixed greens, diced tomatoes drizzled with extra virgin olive oil and lemon juice was amazing!
The Pappardelle with slow cooked lamb ragu covered with pecorino shavings was so delicate and yet robust that it didn’t matter how full I was, I still wanted more.
As if all that wasn’t enough they brought out a Black Tiger Shrimp in a wine garlic tomato sauce that was simply out of this world.
After an incredible twelve different courses, three dessert and five different drinks we were all exhausted, happy and ready to go home. It was an incredible experience!
You are still in time to try out the Gables Restaurant Week Menu but you better hurry because it ends June 29th.
Taste of the Gables was back in a big way this past Thursday to kick off “Coral Gables Restaurant Week†at the Westin Colonnade. More than 20 Coral Gables Restaurant Week newcomers and veterans (among them previously reviewed in this column: Ikura Sushi Lounge, La Talavera and Divino Ceviche) prepared their best dishes and battled to be voted “Best Taste of the Gablesâ€, the winning vote went to Uvaggio, 70 Miracle Mile. The event was presented by Bacardi USA Inc., there was plenty of food, drinks and activities, absolutely no one left with an empty stomach!
La Tagiatella…by the time you finish reading the name, as you enter through the glass doors, you have already stepped a few centuries back in time into a beautiful northern Italian castle.
The decor is simply breathtaking. Nothing has been overlooked in La Tagliatella’s rococo inspired interior. There is so much to see here that you could spend several days just discovering new details…
and then…there’s the food…
But before we get to that, keep in mind that La Tagliatella is part of a worldwide chain of more than one hundred and fifty restaurants. It doesn’t take a genius to figure out that they must be doing something right…and that…of course…is the food…
The Handcrafted Meatballs, made with their own home-made sausage and beef, seasoned with garlic, oregano, parsley and Parmesan cheese were juicy and cooked to perfection. They came with spicy Napoletano and pesto rosse panna sauce.
The Arancini, which are risotto balls, filled with mozzarella cheese, breaded and deep fried to resemble small oranges (hence the name) were crisp with a light crunchy exterior. They were complemented with a spicy tomato sauce.
Mozzarella Carpaccio, consisted of imported Italian buffalo mozzarella sliced on top of crushed tomato with fresh anchovies, olive paste and fresh basil. Now for those of you who are staunch anti-anchovies militants, I would strongly advise to try this Carpaccio, the buffalo mozzarella’s soft, moist, somewhat granular, semi-elastic texture and its mild yet slightly sour taste combine to give the fresh anchovies a delicate, natural flavor which will take your eating experience into the fifth taste (beyond salty, sweet, sour and bitter), the one called “umami”. Try it, you won’t regret it.
Branzino alla Mugnaia is Mediterranean sea bass, cooked with a lemon butter asparagus sauce. Served with roasted potatoes, grilled asparagus and arugula salad. This sea bass had a perfect flaky, buttery texture and a delicate well seasoned taste.
To finish an incredible meal, the Bocconcino, a fresh cheese cake with custard and the Tre Bombe al Cioccolato, a trio of chocolate and hazelnut semifreddo with chocolate sauce, were the perfect sonata.
Hostess station. The sign reads: “Where eating is a pleasure”.
The bar area.
The top of the bar is engraved with Coat of Arms
The bar top.
The decor is top to bottom.
The management team L to R: Luca Lanzilotti, Julio Aguilar, Abdel Alfonso and Eduardo Fornós.
Sangria.
Handcrafted Meatballs.
Mozzarella Carpaccio.
You can watch the pizza being made.
Quattro Stagioni.
Arancini.
Pappardelle with Parmigiano and Truffle.
Salume
Tomato, mozzarella and chorizo dressed with a fresh cracked egg and oregano.
Tagliatelle Calabrese.
Fresh tagliatelle pasta with sole de puglia, tomatoes, balsamic onions garlic sun-dried tomatoes pine nuts, basil and Grana Padano cheese.
Reinvented Opening Reception at Piola Brickell on Thursday, April 17, 2014.  Miami mural artists Aquarela, Diana Contreras and Kazilla painted the walls inside Piola Brickell and they absolutely beautiful. We enjoyed complimentary wine & finger food with some awesome music by Dj Kumi.
It was another magnificent evening in Coral Gables during Giralda Under the Stars, that is the seasonal/monthly event put together by Downtown Coral Gables.
Ikura Sushi Lounge debuted new menu items which ranged from crunchy Giralda Rolls to a deliciously baked Tom-Atu Heat.
If you are looking for real authentic Mexican food made from the freshest ingredients then Talavera Cocina Mexicana is the place for you.
Located in the corner of Ponce de Leon Blvd. and Giralda Avenue, a visit to Talavera will take you on a culinary trip of the best that Aztec cuisine has to offer. As soon as you are in the proximity of the restaurant the distinctive and unique sound of Mariachis will get you in just the right mood; add to that one of their signature Margaritas and you’ll be on your way to taste bud heaven, all the while singing along: Allá en el Rancho Grande!
Recently, we had the opportunity to visit Talavera during Giralda Under The Stars, the event produced by the Business Improvement District of Coral Gables and sponsored by Zacapa Rum. Giralda Under The Stars takes place on the first Friday of every month from November to April, all the restaurants on Giralda Avenue bring their tables outside for a true and unique alfresco dining experience.
If you haven’t been to Talavera, put it in your “must do†list. It is true Mexican cuisine at its best!
CARNE ASADA A LA TALAVERA.
Thin beef tenderloin strip served w/guacamole, roasted Poblano peppers & onions, refried black beans & enchilada w/mole.
MOLE COLORADITO FROM OAXACA.
Prepared with short rib, string beans & house rice.this mole is made w/dried chiles, herbs, spices, raisins & assorted nuts.
PAPADZULES.
Mini chicken enchilada, pumpkin seed sauce & pico de gallo verde
TLACOYO AZULES.
Blue corn masa stuffed with beans, topped with guajillo sauce, cream, cheese, cilantro and onions. Topped with Cochinita Pibil.
BEEF TENDORLOIN DON GUILLERMO.
With huitlacoche (corn truffle), melted manchego cheese and chile poblano cream sauce, served with the house white rice.
EMPAPELADO.
Fish of the day ( in this case it was Mahi Mahi), potato, tomato, corn, zucchini and cilantro pesto cooked in parchment paper.
You can get some art along with your dining.
Great music goes great with great dining at Giralda Under The Stars.
Giralda Under the Stars presented by Zacapa Rum brings dining, music and art outside to the street at over a dozen restaurants and bars. The event takes place on Giralda Avenue’s Restaurant Row (between Ponce de Leon Boulevard and Galiano Street), bringing culinary excellence and popular libations outdoors, under the stars. Restaurant Row is closed to vehicular traffic so that Giralda Under the Stars’ participating restaurants and bars may fill the street with tables and chairs as well as live music and entertainment from 7pm to midnight on the first Fridays of the month from November 2013 to April 2014.
The featured restaurants on this shoot were: Talavera Cocina Mexicana, Spritz, Divino Ceviche and Spizzigo.
Zacapa Rum was serving the award-winning blend of their ultra-premium rums.
“This event allows Restaurant Row to shine, coming together to offer a wide array of food from all over the world with choices to satisfy any and all palates and budgets,” said Mari Gallet, Executive Director of the Business Improvement District of Coral Gables, which produces the event.
Spritz – Linguini alla Bucaniera: Mixed seafood linguini in lightly spiced tomato sauce with mussels, shrimp, calamari, and our catch of the day.
Divino Ceviche – Risotto de Lomo: Risotto with peruvian yellow pepper sauces; topped with lomo saltado.
Divino Ceviche – Arroz con mariscos: Shrimp,squid,and scallops all mixed with rice, peas, red pepper, cilantro, and peruvian panca pepper dressing.
Divino Ceviche – Lomo Saltado: Peruvian stir fry, made with beef, onions,tomatoes,cilantro,soy sauce, and garlic, all this,flambeed with pisco on a wok to very high tempatures, served with crispy, fried potatoes, and white rice.
Divino Ceviche – Ceviche Divino.
Divino Ceviche – Pescado a lo macho Fish accompanied with shrimps, mussels, scallops, and squid; wrapped in delicious, sauce made with garlic, panca chili sauce, white wine, and a special seafood house sauce; served with white rice yucca.
Patrons enjoy al fresco dining outside Spizzigo.
Spizzigo РTiramis̼
Spizzigo – Pizza
Tartare di Tonno. Hand chopped ahi tuna tossed with lemon avocado and truffle oil.
Risotto alla pescatora: Risotto with black mussels, calamari, bay scallops, clams in a light spicy red sauce.
Spizzigo – Pollo al Funghi: Chicken Scaloppini sauteed with mushrooms, parsley and white wine.
Spizzigo – Carpaccio Classico: Thinly sliced beef topped with arugula, shaved parmesan and mushrooms.
Spizzigo – Bruschette: Assorted of toast italian bread with marinated tomatoes.
Don Pasquale carefully pouring the wine.
Spizzigo – Risotto Funghi Porcini: Risotto with porcini mushrooms.
Spizzigo – Spaghetti alla Carbonara: Spaghetti sauteed with pancetta, onion, beaten eggs and parmesan cheese.
Spizzigo – Pappardelle della Nonna: Homenade pasta sauteed with bolognese sauce and mushrooms.
Spizzigo – Burrata: Burrata cheese over prosciutto di parma, dried tomatoes and pesto.
Summer Seafood kick-off party poolside on the new Florida Cookery Patio at The James Royal Palm on Friday, June 21, 2013.   We enjoyed complimentary bites from the new seafood menu including watermelon habanero ceviche, blue crab cakes and a raw oyster bar and some locals brews and wine.
Wolfgang’s Steakhouse Grand Opening on Tuesday, May 21, 2013.  Now this is the way a restaurant grand opening should be the food was amazing and the staff was great.  If you left hungry it was your own fault they kept the food coming all night and the T-bone steak was awesome.  I am so looking forward to going back for dinner.
Philanthrofest Volunteer Appreciation Party at Soyka on Tuesday, April 23, 2013.
PhilanthroFest featured more than 100 South Florida non-profits and community agencies, art, music and dance entertainment, a kid’s zone, a community stage, healthy living section, and other family friendly attractions.
PhilanthroFest’s goal includes providing educational resources to non-profits in the areas of social media and on-line engagement, digital marketing and web development. PhilanthroFest creates collaborations between public/private partners and industry experts to create the PhilanthroFest Non-Profit Community Engagement Institutes, educational workshops and hands-on learning opportunities that help strengthen non-profits’ communications strategy, donor loyalty and volunteer engagement. PhilanthroFest helps non-profits excel while connecting the community to their cause.
This is probably one of the coolest tables in the Gables.
If you enjoy dining out, you always dream about discovering a restaurant that no one else knows about. In Japan there is a long standing tradition where tiny hard-to-spot restaurant names are whispered only to very good friends and respected business associates.
Ikura Sushi Lounge, an eleven table gem on Giralda’s restaurant row where sushi becomes just a point of departure on a journey that aims to combine tastes and textures that you never dreamed were possible, is such a place.
Chef Chris Rojas is your guide of this culinary adventure which can begin with Kanikama Crunch, a house favorite. This crunchy salad has crab, tempura flakes, yuzu tobiko, scallions, sesame seeds all held together with spicy mayo and finished with drops of honey on top. Now think for a moment, there is the unmistakable taste of seafood which is made crunchy by the the tempura flakes then the salty, smoky, citrus flavor of the yuzu tobiko (flying fish roe), the mildly pungent fresh taste of the scallions, the nutty flavor of the sesame seeds, the spicy touch of the mayo and if all that wasn’t enough the sweetness of honey; your taste buds are saying: “It’s party time!â€
Chef Chris Rojas uses his classical Cordon Bleu training to create incredible dishes.
Another favorite, the Green Apple Roll is a combination of shrimp tempura with eel sauce on the bottom, coated with green masago, roasted jalapeño, garlic and cilantro sauce, red tobiko, avocado and cream cheese all with a little bit of yuzu on top.This combination’s taste was unique and had a finish as lingering as that of any fine single malt Scotch.
Chef Rojas’ classical Cordon Bleu training is evident in his selection of sauces, textures and presentation. Any of these rolls conveys the taste of an entire meal. Chef Rojas manages to pack quite a punch in a very small bite.
Manager/owner Jesus Diaz’s love for sushi drove him to open Ikura about four months ago. Ikura is quaint and intimate but it also boasts one coolest tables in the Gables, you actually get to seat at the viewing window, on display for all the world to see. For those of you whose Instagram feed contains more than 50% selfies this table must be hedonistic bliss.
Ikura is one of those places that will become a must for anybody wanting to experience what is possible when a team of young individuals embark on a mission of gastronomic discovery and while your taste buds are enjoying the party, your brain is trying to register and make sense of it all… then you realize that sometimes you can’t make sense out of pleasure…you just have to enjoy the ride.
Judging is not easy… I was invited to participate in the judging of the “Design your own Big Oneâ„¢ Competition†at the Grand Opening Block Party of the newly enhanced Sgt. Peppers Subs in Palmetto Bay. The food was great but picking a winner was tough.
The panel consisted of four judges: The honorable Shelly Stanczyk, Mayor of the City of Palmetto Bay, Sef Gonzalez from the Burger Beast, Alex Peña, owner of Steve’s Pizza and myself.
Three sandwiches made the final elimination round: Havana Pork, Beef Asiago and Fresa Strawberry. All were excellent sandwiches. The Asiago Beef won the top honors although Sef and I both agreed that the Fresa Strawberry had tremendous potential (I would’ve never dreamed of putting strawberries and avocados in a sandwich format, adding goat cheese to the mix gave it that extra notch which was totally unexpected…outstanding!).
As part of the winning entry prize the Beef Asiago sub will be added to the Sgt. Peppers Subs menu and will remain in it for a year.
This party was the perfect way to spend a beautiful Miami afternoon in a great family friendly event which had entertainment for everyone.
A view from the front door through an etched glass panel which lists menu items.
To say that Xixón is just a Spanish Restaurant would be akin to saying that Lebron and Dwayne are a couple of Americans who just happen to play basketball.
Xixón, the modest sized restaurant started by the husband and wife team of Carlos Mattos and Begonia Tuya in 2001 has moved and grown into a world class, tri-leveled, gastronomic powerhouse with a menu that combines the best traditions of Spanish Cuisine interpreted with a modern and unique European touch.
The deli stocks a large variety of hams and cheeses.
The restaurant’s wine list boasts more than 700 different wine labels (yes…you read that right… that’s 700) with more than 5,000 bottles on hand in the temperature controlled cellar which is kept at a constant 64°.
A few weeks ago, Xixón’s Client Relations Manager, Lidia Hernandez, suggested to chefs Jon Gonzalez and Jose Ruiz that they should create a lunch menu which would allow the lunch patrons to sample a variety of the many dishes the restaurant had to offer in smaller “lunch sized†portions. The chefs responded by creating a unique menu which relies on locally available fresh ingredients to enhance the flavor of authentic Spanish dishes.
The wine cellar…5,000 bottles kept at a constant 64°.
From a refreshing Gazpacho (chilled tomato soup) which goes so well with our Miami weather to Salpicón de Mariscos (seafood salad) brimming with shrimp, calamari, mussels, octopus with the just right touch of vinegar and olive oil and Pescado Fresco (fresh fish) which is… very fresh. I happened to sample Lubina (European sea bass) baked to a golden light crunch with a delicate white wine sauce, it was spectacular.
Salpicón de Mariscos
The Guisado de Carrilleras de Buey con Verduritas Estofadas (beef cheek stew with vegetables) is simply delicious with a rich and velvety red wine sauce which has that homemade taste that only slow cooking and careful attention to detail can bring forward.
The portions for the lunch menu which includes: soup, appetizer, main course and dessert, are just the right size to allow for thoroughly enjoying the meal, feeling satisfied rather than feeling overstuffed, after all…not all of us can take a “siesta†after lunch…but if we did…we’d probably dream about what to eat the next time we visit Xixón.
The wine cellar dining area below.The main floor level.Part of the tapas bar.The bar.Chefs Jon Gonzalez and Jose Ruiz.Crema Catalana.Arroz con Leche.Guisado de Carrilleras de Buey con Verduritas EstofadasPescado Fresco.
Crema de Langosta, Gazpacho and Crema de Calabaza.Large variety of cheeses.Great variety of hams.
Wine bar at the entrance.
Self service wine bar.The daily specials.Upstairs.Upstairs can fit large parties.
The layers are revealing themselves… caressing my taste buds… the stock, the wine, the “soffrittoâ€, the tomatoes, the meat is so tender that it falls off of the bone and melts in my mouth, the flavors lingering behind, bringing back a certain nostalgia as if there was a “nonna†in the kitchen … I am sampling “Ossobuco alla Milanese†at Spizzigo on Giralda Avenue in Coral Gables. Ossobuco, a Lombardian specialty sometimes referred to as the “King of Meats†is a warm and succulent dish whose complexity never ceases to delight and satisfy; at Spizzigo they have turned it into the “Meat of Kingsâ€.
Opened just eleven months ago, Spizzigo has managed to position itself as a must visit Italian food destination in the Gables. That is not an easy feat considering how many Italian restaurants are in the area.
The secret of this rise in popularity lies in keeping all the dishes authentic and paying attention to the most minute detail, as owner Eduardo Quesada (no relation) says: “…our veal comes from a specific farm in Australia, we buy only the best natural ingredients, we buy only the best cheese, our wines are unique to this restaurant and we make everything in house… even our own wood oven baked focaccia †which is served at every table; the fact that his wife and daughters also work here is a testament to the family’s dedication. With so many eyes on the business, nothing escapes notice.
Spizzigo is a restaurant with several specialties one of which is “Fettuccine alla Ruota†the fettuccine is laced with seasoned cream and brought piping hot tableside, tossed into a partially empty cheese wheel where cheese shavings have been scraped from the inside. The pasta finishes its cooking process inside the cheese wheel where it absorbs the essence of the cheese. This is a must have, the flavor is just incredible. Another must have is the “Fiocchi†which are little pasta purses filled with pear and gorgonzola cheese, this is another one of those dishes which will titillate your taste buds as layers upon layers of different flavors caress your palate.
No great meal would be complete without a great dessert. Spizzigo doesn’t disappoint, among the incredible line up of homemade desserts, the “Nutella Gelato†stands out, it is Eduardo’s own creation and only available here. It is a marriage of mousse and gelato which produces a unique creaminess with a hazelnut flavor that stays in the palate and dissipates gradually. It is awesome.
Giralda Under the Stars hosted by Downtown Coral Gables offers an incredible al-fresco dining experience and gives restaurant-goers the chance to enjoy some of their favorite restaurants, along with live music, art and beautiful Miami weather every first Friday of the month from November to April 2013.
Xixón  at 2101 Coral Way in Miami, was the place to be this past Wednesday as a few hundred people gathered to celebrate the Holidays by participating in a wine tasting incorporating live music,social media, raffles, contests and giveaways.
If it is any indication of just how good this party was, let’s just say that twitter is still buzzing 24 hours after the event.
As I was enjoying the evening festivities, sampling an awesome Ribera del Duero Reserva, Lidia Hernandez who does the PR for the restaurant came by smiled and said in Spanish: â€â€¦well…you can’t complaint… great wine, great cheese and great ham…†to which I answered: “ You are right…from here to heaven…†then I remembered the rumor: the world ends this Friday… hmmm I better eat some more and get some more wine… just in case.
For a list of the wines please scroll past the photos.
If you cannot see the images please click on post title.
Marques de legarda Cza.2008Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Marques de Legarda Rva.2007Â Â Marques de Legarda Gran Rva.
D.O. BIERZO
Tres Racimos 2007                                       Viña de Canes Crianza 2003
D.O. RIBERA DEL DUERO
PAGO DE LOS CAPELLANES
Joven Roble                    Crianza 2009        Reserva 2008      Nogal 2005          Picon 2005           Magnum
D.O. CAVA
Torello Brut Rva.             Torello Rose Rva.
D.O. RIBERA DEL DUERO
CONDE DE SIRUELA
Riberal Joven 2011Â Â Â Â Â Â Â Â Â Barrica 2010Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Crianza 2007Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Reserva 2006Â Â Â Â Â Â Â Â Â Â Â Â Â Â Magnum
D.O. TORO
Muruve Joven 2010       Muruve Crza. 2009       Muruve Rva.  2008
D.O. COSTERS DEL SEGRE
Ekam 2011 Riesling                     Taleia 2011 Sou.Blnc     Quest 2010 Cabrnt
D.O. MONTSANT
Faunus 2010Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Nuvol Blanco 2011
D.O. PRIORAT
Flors del Priorat 2011     Gotes 2010          Negre de Negres        Somni 2009      Tros de Clos 2010
Tros Negre 2010Â Â Â Â Â Â Trossos Sants 2010Â Â Â Tros Blanc 2009
Downtown Brickell which is no stranger to fine dining establishments and now is about to get a culinary boost Peruvian style as the world renowned Mi Propiedad Privada (A.K.A. MPP) madesits way from Lima to the Magic City in the NEO Vertika Building. MPP celebrated their grand opening of the restaurant that has been awarded accolades for years in Peru. The red carpet event featured a ribbon cutting ceremony with an array of celebrities.
Chef Jose “Coco†Mendoza who is the owner and head chef of MPP in Lima, Peru considers himself a chef who specializes in expressing the sights, sounds, and tastes of Peru through his cuisine. The slogan at MPP Peru is “El sabor de la experiencia†or “The taste of the experienceâ€. MPP’s cuisine is inspired by the ocean and boasts an amazing array of variety. Ceviche is only the tip of the iceberg at MPP. Chef Mendoza’s MPP over the course of 14 years has won countless awards, among them being included as one of a selected few who can use the official “Peru†logo alongside their brand, obtaining a “Bizz Award†and many others to date. MPP is a celebrated restaurant among locals, tourist, and celebrities.
Being only one of five Peruvian franchises to be able to branch outside the limits of Peru, Jose Mendoza quickly reached out to friend and associate Henry Malpartida (Peruvian born and current Brickell resident) to bring their award winning Peruvian cuisine to South Florida. Brickell seemed to be the obvious choice. Its multicultural population and vibrant nightlife is a perfect back drop for MPP’s US unveiling. Mr. Malpartida has a wide network that he has built within the business community will tie into this fabulous new venture, complimenting the established credibility with the Mi Propiedad Privada name. Joining in the venture is Hector Malpartida whom also has an extensive network and has been in South Florida for over a decade. He will join his brother in all efforts for MPP Brickell.
MPP prides itself on delicious food and amazing presentation while never losing its Peruvian essence. MPP Brickell plans to keep in line with its award winning ways as Chef Jose Mendoza has finalized the menu for the South Florida opening. A few of his favorites are the Causas Festival, which contains causa a la olive, with prawn, crabmeat causa and passion fruit causa. Another favorite is the Mixed Carpaccio which boasts thinly cut flounder slices, octopus and seashells, bathed in a sauce of lemon juice al natural with garlic. For the person who is simply looking for the classic ceviche he recommends the “Grandmother’s Ceviche†which is a flounder Ceviche using his grandmother’s recipe.
MPP has garnered worldwide accolades on the shores of the beach in Lima, Peru. The Miami team which features talent straight from Peru is looking forward to sharing their award winning recipes with the South Florida public.
Grand Opening of Taverna Opa at Mary Brickell Village on Wednesday, August 22, 2012. This was one of the best grand openings I have been to in a long time. The food was amazing and they did it right, they had plenty of food so that everyone got as much as they wanted and the drinks were flowing.  Did I mention the food was amazing, the shrimp and the streak were awesome. This is one restaurant I will return to again. Congratulations Taverna Opa on a wonderful grand opening.
Miami New Times Tweet Up at Burger and Beer Joint on South Beach on Thursday, March 29, 2012. What a great way to start a Thursday night, great food, awesome drinks and a great crowd. Complimentary bites provided by Burger and Beer Joint and complimentary Jack Daniels Honey cocktails all were delicious.
“Graspa Group’s successful venue in the Design District: Maitardi, has been one of the most beloved destinations in the area for locals and visitors alike since November 2009. With the recent interest by several luxury brands and a planned large-scale expansion in the area, DACRA, property owner of the Maitardi location, elected to retake the location.“We are very excited at the possibility of coming back to the Design District once construction is done and we are grateful to everyone who have helped make Maitardi what it is today,†states Graziano Sbroggio of Graspa Group. “Maitardi enabled us to work with new and exciting elements including the beautiful and bountiful space, the contemporary Italian menu, the events and, of course, the patrons.â€
Said Craig Robins Dacra’s CEO, “We are hopeful that one of my favorite cafes in the neighborhood Maitardi will return after our planned expansion. They are part of the soul of the neighborhood and Graziano is one of the best operators in Miami.â€
“Graspa Group’s successful venue in the Design District: Maitardi, has been one of the most beloved destinations in the area for locals and visitors alike since November 2009. With the recent interest by several luxury brands and a planned large-scale expansion in the area, DACRA, property owner of the Maitardi location, elected to retake the location.“We are very excited at the possibility of coming back to the Design District once construction is done and we are grateful to everyone who have helped make Maitardi what it is today,†states Graziano Sbroggio of Graspa Group. “Maitardi enabled us to work with new and exciting elements including the beautiful and bountiful space, the contemporary Italian menu, the events and, of course, the patrons.â€
Said Craig Robins Dacra’s CEO, “We are hopeful that one of my favorite cafes in the neighborhood Maitardi will return after our planned expansion. They are part of the soul of the neighborhood and Graziano is one of the best operators in Miami.â€
The Lucky Clover Irish Pub Grand Opening block party celebration on Saturday, January 28, 2012.  The celebration kicked off with a set from the Spam All-Stars, who blend electronic elements and turntables with Latin, funk, hip hop and dub to create a sound all of their own. Followed by The Legendary JC’s and enjoyed their brand of soulful rocking blues.
Hogzilla’s Inspired Barbeque Grand Opening Party on Thursday, December 15, 2011. What an awesome crowd and I heard the food was amazing, I got there a little to late for the food but the crowd was still there in force. Good Luck and can’t wait to go back and try the food (barbeque is one of my very favorite food).
The Rum Diary Sneak Preview After Party at Jimmy’Z Kitchen Wynwood on Thursday, October 27, 2011. I really enjoyed The Rum Diary with Johnny Depp, it is based on a Hunter S. Thompson novel.   The after party was so great we got to taste so rum from Puerto Rico courtesy of The Rums of Puerto Rico and some really yummy bites from Jimmy’Z Kitchen.
Burgers for Boobs at Cheeseburger Baby on Sunday, October 23, 2011.  The oldest burger joint on the beach hosted a “Burgers for Boobs†backyard extravaganza with ALL money raised and donated going directly to Susan G Komen. Had such a great time and got to have one of my favorite burgers ever and for a great cause!!!!
Tasting Extravaganza of Segafredo’s Newest Drinks on Monday, August 15, 2011.  Oh my gosh I love Segafred0’s on Lincoln Road newest drinks they were amazing.  The introduced 6 nw new drinks: Coconut Martini, Or-G Martini, Brazilian Martini, Choco-Nutella Martini, Pisco Peach Martini and Caprese Swirl.I have to say out of the sixI had three favorites: Choco=-Nutella Martini, who would not love a martini made with liquefied Nutella, Pisco Peach Martini, I love spicy and this martini has 5 drops of Tabasco so Yummy, and to my surprise the Caprese Swirl, with the Basil, Strawberry, Balsamic Vinegar and Vanilla Ice Cream, it was amazing, not to sweet and really great.
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In Sense Miami Social Media Management celebrated their 2nd year anniversary and also their incorporation at 80z Burger Bar. Other than networking, guests had the opportunity to have a welcome drink with other drink and Happy hour menu specials.
However, the big thrill of the night was the gigantic burger that served as the “anniversary cake” Nobody ever seen such a huge burger and it was the talk of the event. 8oz burger bar introduced the burger challenge to guests and even passed out pamphlets indicating the rules of this challenge. This challenge should be on Man vs Food, it is the perfect item. The burgas was cut with a saw. That is how enormous it was.
All in all, guests enjoyed themselves with great networking and great burgers.
On July 7, Cadillac Ranch opened the doors to the public with much celebration. A VIP party was held earlier in the afternoon and the restaurant opened its door in the early evening to the public. Cadillac Ranch’s focus is on bringing authentic, All-American cuisine to its customers in a fun, dynamic environment. All patrons enjoyed a Rock N’ Roll-inspired atmosphere, with plenty of room for friends, music, and dancing.
The menu at Cadillac Ranch is diverse, with offerings ranging from homemade meatloaf to pasta dishes. With its average size of 10,000 square feet, Cadillac Ranch is perfect for catered events such as wedding receptions, corporate events, or any other private party.
Classic Rock, Modern Rock, and more was playing through Cadillac Ranch’s state of the art sound system, with multiple large-screen televisions throughout the spacious floor plan. A bull ride competition was also underway with all proceeds going to Autism Speaks. For more information on Autism Speaks please visit www.autismspeaks.org
Cadillac Ranch is located in the Palms at Town and Country around Kendall Drive & 117th Street. For more information please visit www.cadillacranchkendall.com or call (305) 279-3700.
Tonino Lamborghini Caffe Corsa in The Village at Gulfstream Park is a really wonderful Italian restaurant. Â Â The staff was outstanding, the food was amazing and the prices were very good, expectally for the quality of food you receive.
Okay here we go, first they brought over a basket of bread and three sauces, olive oil with balsamic vineger, sun-dried tomato, and a herb cheese. Â The first course was an arugula and parmesan salad with a lemon dressing, and I have to say this was one of the best salads I have had, it was very light and really, really good.
And then next we had a meat, cheese and marinated vegetable plate with baby artichokes, eggplant caponata, proscuitto di parma, salami, fresh paramesan and goat cheese with bread, seaved with Mandra Rossa Nero D’Avola red wine from Sicilla. I have to say that the fresh paramesan was so good I think I ate almost all of it by myself, the eggplant caponata was amazing, all of it was so good, tried not to eat to much still had more to come.
Then we had a sample of three differnet pastas. First was my favorite, the Fettucin Ai Funghi Misti (fettuccine with mix wild mushrooms and truffle oil), Ravioli Di Zucca (butternut squash ravioli with butter and sage) and Gnocchi Al Pesto Di Zucchini E Ragout Di Gamberi (potato gnocchi with zucchini pesto, shrimp ragout and grape tomato). We were served a Blackstone Merlot with the pasta. All three pastas where outstanding and amazing.
Then we had the Branzino Al Forno (roasted mediterranean sea bass, lemon artichokes, asparagus). The way it was prepared you could taste the sea bass and it was so good, the asparagus where cooked just right, a little Al dente and the flavor was awesome.
Okay now for dessert, we had the Italian cheese cake, made with Ricotta cheese, I loved it! Â It was different then the New York Style cheesecakes I am used to, Â but I have to say I think I may like this style better. Â We also had a Vanilla Bean Custard (I cant remember the name) with berries. It was AMAZING, very light and so yummy. We where served a Pinot Grigio from Sicila that went with dessert beautifully.
Addendum from James: Tonino Lamborghini Caffe Corsa is an excellent value for the money. From the name, Lamborghini, of course I assumed that it would be pricey, but actually the prices are very reasonable, more in the range of a family restaurant. Entrees range from around $15 to $25, pizzas are about $13 to $18, and the goodly sized salads are $10 to $15. However, the food is so much better than the prices indicate. Many of the ingredients are sourced directly from Italy. Much of the menu items are handmade on site and you can really tell the difference in taste.
I would call Tonino Lamborghini Caffe Corsa homestyle Italian food. Food as if you were in Italy visiting your Italian grandmother. It does have a bit of a world-fusion twist to it, as well. Many of the items will be unfamiliar to the average diner, but the staff is extremely knowledgeable, so be sure to ask them about the food. Highly recommended.
Cafe Del Mar is this little place on the corner of Pennsylvania, 7th  and Washington Ave. on South Beach, there is no indoor seating, only  outside seating.  They make such fresh wraps made to order.  As they make  your order you get to add as much toppings as you like and the service is always friendly and fast.  They are open 24/7 so no matter when you get hungry you can always get a wrap, sandwich or salad here.  They also have a very big selection of fruit smoothies that are amazing.
Cafe Del Mar
710 Washington Avenue
Miami Beach, FL 33139-6254
(305) 534-7734
Well, the other night we checked out the new Bancroft and wow!
I shot out a Twitter and said the waitstaff was embarrassingly good. You know, that kind where they are just so over-the-top it makes you feel kind of funny. They even had a silverware guy! Our waiter was awesome, funny, informative and appropriately attentive. And, I am told, quite cute. It’s the kind of service everyone complains about not getting in South Beach. The drinks were kept replenished, the table was kept clean, and anytime we needed anything, someone was there to take care of it.
I had the squid ink noodle pasta with shrimp, squid and scallops. One of my companions had the red snapper and the other had Italian sea bass. All of them were excellent, but I would say the snapper won. I’m not sure how to describe the food, inventive world fusion, I guess. The flavors were interesting and very well put together.
They bill it as a supperclub, so be aware that it starts to get loud around 10pm. But, the atmosphere is nice, a little snooty, but not too much so. If you are looking for a nice restaurant that offers reasonable value for the prices and excellent service, definitely check out Bancroft.
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