Spring 2014-2015 Dining Guide

Deck 84 Key Lime Mahi

Deck 84 Key Lime Mahi

Deck 84: Local Seafood with a Modern Twist

Deck 84 offers casual waterfront dining with a lovely view and outdoor seating along Delray’s Intracoastal Waterway.

In December 2013, Rapoport’s Restaurant Group, Inc., which includes restaurants Deck 84, Burt & Max’s, Bogart’s Bar & Grille and Henry’s, introduced its “Fresh From Florida On the Menu” program which features local seafood and farm fresh produce from around the State of Florida. Rapoport’s Restaurant Group, Inc. was selected by the Florida Department of Agriculture and Consumer Services to launch its initiative acknowledging, via special logos on restaurant menus, the use of produce and seafood sourced within the Sunshine State thereby ensuring that the freshest local foods are served to diners at the restaurants that display the logos. Owner, Burt Rapoport, indicated that Rapoport Restaurant Group, Inc. was honored to be one of the first restaurant groups chosen by the State of Florida for the statewide rollout of its new promotion.  When asked his opinion of the new program Mr. Rapport indicated that “it’s wonderful that the Department of Agriculture is promoting our local resources, and we hope Florida farmers and fisherman will benefit greatly from the initiative.”
Talented Executive Chef, Jon Greening, whose past and current successes speak volumes about the delicious food he prepares, has created yet another fabulous menu at Deck 84. The Red Snapper Ceviche appetizer, made with fresh local red snapper, had a soft and supple texture, a delicate spicy taste and was the freshest red snapper I had ever eaten. Chef Greening joined our table and enthusiastically described every ingredient inside the dishes we were served.

The Kale Caesar Salad was fresh and crisp, architecturally pleasing with its beautiful curly leaves, and was a wonderful, updated interpretation of the traditional Caesar Salad. Our main course was Grouper with swiss chard and crab.  The Grouper was served with a dollop of crab on top and a light savory sauce. Once again, this dish was made with extremely fresh, local ingredients and was “off the charts” in terms of freshness, quality, and flavor.

“Our dining experience at Deck 84 was excellent in every respect. From the food to the great, attentive service this restaurant aims to please and succeeds at doing so,” said Ruth Weiss. “And, the location is unmatched in Delray Beach. I recommend this restaurant to anyone who would enjoy experiencing fresh local seafood and produce with a modern twist.”

840 E Atlantic Ave, Delray Beach  • (561) 665-8484 • www.deck84.com

The District Miami: A Cultural Taste of the Americas

Afro-Cuban

District Prime Angus Steak

At The District Miami, guests are invited to delight in contemporary Pan-American cuisine for a culinary journey like no other.

Pan-American cuisine incorporates tastes of North, South and Central America as well as the Caribbean for a diverse blend of cultures and dishes. Tuna Tartare and Lobster Malanga Tacos, Florida Gulf Swordfish and a slow-roasted marble pork shoulder highlight the best of each region. End dinner on a sweet note with homemade warm  Pastelitos, with guava and goat cheese, served with homemade walnut ice cream and an array of homemade ice creams and sorbets made from real fruits such as Lychee, Mandarin, Raspberry and Lucuma.

“The District Miami is tucked in a quaint residential neighborhood,” said Robin Jay, Editor in Chief of South Florida Opulence. “The rare craft brews, upscale cuisine and intriguing décor make a statement that defines the Miami Design District.”

190 NE 46th Street, Miami • (305) 573-4199 • www.thedistrictmiami.com

De Rodriguez Cuba

CevicheSampler2

Ceviche Sampler

Chef Douglas Rodriguez’s ‘Nuevo Latino’ restaurant, De Rodriguez Cuba at the Hilton Bentley Miami-South Beach, offers chic diners a luxurious poolside oasis on South Beach away from popular tourist spots.

Mouthwatering ceviche, including Big Eye Tuna and Watermelon with kumquat, yuzu, thai basil and tarragon, Main Lobster Thai infused with coconut water and thai chili, Mixed Seafood with mussel, clam, shrimp, octopus, calamari, lime juice, aji amarillo and sweet potato slices all exemplify Chef Douglas’ innovative Nuevo Latino style.
Cuban-style cocktails, live music and performances and an incredible beachfront view are all under one roof at De Rodriguez Cuba.101 Ocean Dr., Miami Beach • (305) 672-6624• www.drodriguezcuba.com

Macchialina Taverna Rustica

POLENTA-&-EGGS

Polenta and Eggs

 

Casual Italian tavern, Macchialina Taverna Rustica, recently launched their weekly ‘No Bull, Just Brunch,’ featuring a-la-carte selections, a three-course chef’s breakfast and mid-morning cocktails.

Try their polenta and eggs with crispy prosciutto and arugula or sweet Italian toast made with panettone, maple pecan butter and crispy prosciutto for a fresh
rendition on basic breakfast staples.

“Macchialina’s casual, eclectic charm was the perfect setting for a relaxing Sunday Brunch,” said Robin Jay, Editor in Chief of South Florida Opulence. “The authentic home-style Italian breakfast was as unique as it was delicious.”

820 Alton Rd., Miami Beach • (305) 534-2124• www.macchialina.com

The Island Bistro

_DSC6925

Bacon-wrapped Shrimp

Savor classic French-inspired cuisine at The Island Bistro in Miami. This traditional neighborhood café is a welcome retreat from the bustling shuffle of Brickell Key.

The Island Bistro opened in early September 2013 at the Courvoisier Centre and revealed a newly designed entrance and custom-built cocktail bar.

Café specialties include delicate pastries, fresh baked breads and Panther coffee — a premium coffee roasted in small batches.

Panther coffee is also a feature ingredient in signature cocktails and of their signature Panther espresso-encrusted New York Strip.

“The Island Bistro is the best-kept secret in Miami,” said Robin Jay, Editor in Chief of South Florida Opulence. “The Rosemary veal chop — served on the bone — slices like butter. The escargot risotto was to-die for!”  Bon appétit.

605 Brickell Key Drive, Miami • (305) 364-5512• www.theislandbistro.com

Southern Swank Kitchen

beercan-chicken

Beer Can Chicken

You don’t have to be a Georgia, Alabama or Mississippi native to appreciate fresh, locally grown ingredients, down-home cooking and that unmistakable Southern hospitality. Just ask South Florida Opulence’s New York-born Marketing Manager, Chantal Forster, who dined at Southern Swank Kitchen in Davie when they first opened for business in early October.

“Southern Swank Kitchen cleverly mixes the comforts of Southern hospitality with a laid-back contemporary-country style interior and an upscale twist on stick-to-your-ribs home cookin’ — like chili so thick you can eat it with a fork, an enormous cowboy steak served up on an iron-branded cutting board, and beer-can chicken with a side of gravy served in a Pabst Blue Ribbon can,” said Chantal Forster.

This is Haute Lowcountry Fare for foodies who aren’t afraid of a few extra calories.

4198 S University Dr., Davie • (954) 727-5497 • www.swanksouthern.com

 

SUSHISAMBA Coral Gables

Lobster-roll-exclusive-to-Coral-Gables

Steamed Lobster Samba Coral Gables Roll

 

It’s pronounced SAMBAHOUR.
Everyone’s favorite time of day is Monday through Friday from 4:00 p.m. to 7:00 p.m. and 11:00 p.m. to close at SUSHISAMBA Coral Gables — a Japanese, Brazilian and Peruvian fusion restaurant on Miracle Mile in the Gables.

Bar patrons who enjoy an afternoon cocktail are treated with an assortment of drinks and menu specials only available at the bar like spicy tuna, yellowtail jalapeño and salmon avocado gunkan – an imaginative twist on nigiri sushi with the finest fish and nina fresa – a tasty mix of vodka, strawberry, grapefruit, guava rhubarb, bitters and lime.

“The food dishes at SUSHISAMBA are artistic sculptures on a plate — and they’re as delicious as they are beautiful. A must-try, exclusive at this location, is the steamed lobster Samba Coral Gables Roll!” said Robin Jay, Editor in Chief of South Florida Opulence.

Unwind and refresh at SUSHISAMBA in Coral Gables for a much-needed workday recovery.

180 Aragon Avenue, Coral Gables • www.sushisamba.com

 

JAZZIZ Nightlife

Jazziz-Nightlife-Live-Room

Stage-front seating at Jazziz Nightlife

 

JAZZIZ Nightlife is a perfect blend of a live music venue and fine-dining. Located at Mizner Park in Boca Raton, the buzz-worthy restaurant hosts performers like Spyro Gyra and Jon Secada and even sells a 2-disk CD featuring their notable musical guests.

“As a Chicago native, I am a huge jazz fan, so I was smitten the moment I stepped in JAZZIZ. The lights, the stage, the acoustics, the piano bar, the art-deco decor — they’ve left no aesthetic detail undone. The epicurian creativity of both the chef and mixologist knocked my socks off. The Chicago Allen Brother’s prime NY strip was, seriously, better than Peter Luger’s in New York! Luke, the mixologist, surprised me with his latest creation: Channels and Straits — a clever cocktail made with 12-year-old bourbon, French Normandy apples and drunken pomegranate seeds. I couldn’t have been more impressed!” For a symphony of music flavor, visit JAZZIZ Nightlife in Boca Raton.

201 Plaza Real, in Mizner Park, Boca Raton • (561) 300-0730 • www.jazziznightlife.com

 

 The Dutch — BBQ Ribs Photo Credit Noah Fecks

The Dutch — BBQ Ribs
Photo Credit Noah Fecks

 

Get your last licks of BBQ at The Dutch’s Bourbon, Beer & ‘Cue – The $30 feast continues through July 31st and will showcase weekly BBQ styles including St. Louis, Korea, Hawaii and All-American. Available Wednesday evenings.

2201 Collins Avenue, W South Beach, Miami • 305-938-3112 • www.thedutchmiami.com

 

 

 

Quattro Polipo del Mediterraneo alla griglia   photo by Andres Avavena

Quattro Polipo del Mediterraneo alla griglia photo by Andres Avavena

Quattro Gastronomia Italiana continues Mangia Mondays regional tasting series in July with Campania – For only $39, guests can indulge in Southern Italian delights such as paccheri pasta with swordfish, veal scaloppini, and sea bream baked with cherry tomatoes, garlic and white wine.  Available Mondays, dinner only.

1014 Lincoln Road, Miami Beach • 305-531-4833 • www.quattromiami.com

 

Devon — Seafood + Steak Lobster Rolls

Devon — Seafood + Steak Lobster Rolls

Devon Seafood & Steak rolls out new summer offerings at the Kendal boutique seafood & steakhouse.  Executive Chef Scott Barrow has introduced seasonal dishes such as potato wrapped grouper; southern fried soft shell crabs and grilled Copper River Salmon.

11715 Sherri Lane, Miami, FL 33183-4830 • 305.275.0226 • www.devonseafood.com

 

 

 

 

Round Temari Sushi

Round Temari Sushi

Temaris

For an ultra-unique but casual sushi experience, try Temaris in Mary Brickell Village. Temaris sushi (also called in some regions temarizushi) are tightly rolled small balls of sushi rice topped with thin slices of fish, sauces and garnishes. The Japanese term temari refers to the tradition of making colorful toy balls made out of kimono dresses, bright paper and silk that are given to young girls as gifts in the spring. At some point in history – no one knows exactly when – sushi chefs occasionally formed sphere-shaped sushi, which are more bite-size for women. The artful sphere-shaped sushi at Temaris is as fun to look at as it is to eat. Temari toppings include cream cheese with mango sauce, ponzu sauce, guacamole, sliced almonds, olives, habanero peppers, shallots, cucumber, micro greens and special spicy sauce. The combinations are nearly endless. Don’t skip dessert! The passion-fruit frozen mousse is delicious!

1250 S. Miami Avenue, Miami (Mary Brickell Village) • 305-836-2747 • www.temaris.com

 

Greek chicken kabobs

Greek chicken kabobs


Sirocco Mediterranean Restaurant & Bar

Named after the wind that blows from the Sahara across the 
Mediterranean to Southern Europe, Sirocco Mediterranean Restaurant & Bar is a chic, contemporary dining and entertainment experience. Sirroco offers a full menu of exotic dishes that capture the essence of Italy, Greece, Spain, Turkey, Morocco and Lebanon accompanied by a fine selection of global wines and innovative cocktails. Live entertainers and musical performances accent its provocative atmosphere.
Sirocco’s menu is presided over by Chef Federico Elkarout who was born in Beirut, Lebanon and trained classically in Italy. Chef Elkarout built a name for himself in the kitchens of Rome before migrating to the United States where he established a following for his 
fusion of traditional Lebanese dishes with southern Italian cuisine. He opened Il Posto in Michigan that received accolades earning the restaurant the title of Best Restaurant in Michigan for three consecutive years.
Sirocco’s inventive dining menu and a late night small plate tapas menu is crafted with a prime selection of meat, fish, and pasta, with an emphasis on fresh, local produce, and delicate preparation that enhances the flavors of ingredients and tantalizes the palate.

Adjacent to the Hard Rock Hotel and Casino Hollywood • 5791 SE Seminole Way • 954-316-7997  • www.siroccohollywood.com

Super Mozarella

Super Mozarella

da Campo Osteria

A best kept secret in outstanding authentic Italian cuisine is located in Fort Lauderdale’s il Lugano Hotel: da Campo Osteria. At the helm is Executive Chef Steven Acosta who designed a stunning new Italian menu that includes Canelloni di Maiale – a delectable suckling pig confit, made with locally sourced pork from Delray Farms; Roasted Beet & Robiola Cheese Salad; Ravioli di Costola Breve – braised short rib ravioli; Guance di Vitello Brasate – braised veal cheeks served with roasted cauliflower, oven cured tomatoes, cipollini onions, and artichoke chips; and Pollo Arrosto al Funghetto – roasted boneless half chicken atop a melody of caramelized Brussels sprouts, fingerling potatoes, roasted mushrooms, and cherry tomatoes.The specialty of the house continues to be Fresh Pulled 
Mozzarella prepared tableside!
“da Campo is a truly hidden gem!” said Robin Jay, Editor in Chief of South Florida Opulence. “The entertainment and interactivity of the tableside-prepared fresh pulled mozzarella was a show-stopper!” Patrons can learn how to make the pulled mozzarella in a weekly Thursday night class taught by the chef. Space is limited; please call for details and availability.

Located in il Lugano Hotel • 3333 NE 32nd Ave.,  Fort Lauderdale • (954) 226-5002 • www.dacamporestaurant.com

 

Bacon-wrapped dates

Bacon-wrapped dates

Sugarcane Raw Bar Grill

Sugarcane raw bar grill is inspired by international influences and South American spirit. Three distinct kitchens, robata, hot and raw bar, unite for a fresh take on tradition and a unique culmination of flavor. Embarking on a quest for the simple pleasures of life: eating well, kicking back and celebrating with friends – the concept focuses on a ‘shared experience’ through its tapas style menu– eclectic small plates, artisanal cocktails and an extensive rum selection.
“From the moment you enter the garden courtyard of 
Sugarcane, the vines, white lights, star globes, herb garden, and the faint aroma of Ubame Japanese oak burning in the Robata grill, are sweet foreshadowing of an unforgettable evening,” said Robin Jay, Editor in Chief of South Florida Opulence Magazine. “Sugarcane cocktails are refreshing avant-garde – like the ‘strawberry balsamic’ with muddled strawberries, aged balsamic vinegar, vodka and fresh lime juice. Our favorite and exceedingly clever tapas were the goat cheese croquettes, bacon-wrapped dates, duck and waffles and the peach and kale salad.”

3252 NE First Avenue, Miami (Midtown) • (786) 369-0353 • www.sugarcanerawbargrill.com

 

Only at SushiSamba will you find a unique blend of Japanese, Brazilian and Peruvian cuisine

Only at SushiSamba will you find a unique blend of Japanese, Brazilian and Peruvian cuisine

SushiSamba

SushiSamba Miami Beach – whose Sous Chef, Cara Tompson, won the grand prize on the Chopped cooking competition on the Food Network – and recently opened SushiSamba in Coral Gables, offers cutting-edge concepts in cuisine.  Only at SushiSamba will you find a unique blend of Japanese, Brazilian and Peruvian cuisine, music and design. The tri-cultural coalition took root in the early 20th century when thousands of Japanese emigrants traveled to South America’s fertile soil to cultivate coffee plantations and find their fortune.

In bustling cities like Lima in Peru and São Paulo in Brazil, the integration of Japanese, Brazilian and Peruvian cultures flourished. This cultural phenomenon launched a culinary coup. Hearty moquecas and colorful ceviches found a place at the table along – side simple miso soup and tender sashimi. Sushisamba also serves inventive fare, including Sashimi Ceviche, Tuna Tataki and Wagyu Gyoza. Equal parts imagination and history, the SushiSamba experience is truly unique.

600 Lincoln Road, Miami Beach, 305-673-5337 • 180 Aragon Ave.,Coral Gables, in the Westin Colonnade Hotel, www.SushiSamba.com

 

The Forge Burger

The Forge Burger


The Forge

Miami’s Teen Foodie, Brooke Schuchts, reviews the Forge Burger.
One of my favorite restaurants, the Forge, has the decor, food and ambience that I love. I recently had the opportunity to watch Chef Dewey LoSasso make the Forge White Cheddar Truffle Burger that was showcased in the Burger Bash competition at the 2013 South Beach Food and Wine Festival.

The Forge Burger is made with ground sirloin on a brioche bun. The sauce is composed of cream and four-year-aged white cheddar cheese, which is topped with flash-fried crispy truffles. After the tasting, I spoke to Chef LoSasso. I asked how, in the recent re-launch of The Forge, he went about transforming the menu to meet the expectations of today’s Miami Foodie. “I give the food a comforting feeling,” LoSasso said. “My favorite dish is the roasted chicken, because it is my mother’s recipe.”

I also talked with the owner of The Forge, Shareef Malnik, to find out what makes The Forge such an iconic part of Miami. “It’s the history, the famous guests, and it has been around for a long time,” Malnik said. “My dad, Al Malnik, came up with the concept years ago. He always said he couldn’t find a good place to eat, so he had to build one.”  Malnik says the old Forge used to be about ‘excess. “Now I think that ‘access’ is more appropriate.” 
Do you want to top that burger with a rich chocolate soufflé and a glass of champagne?!

432 41st St., Miami Beach  • (305) 538-8533 • www.theforge.com

Spring 2014-2015 Dining Guide