#miami dining

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[wiremagazine]

Memories of Bohemian Experiences in Spain and The Village in New York City

(Photos provided by The Embassy) By Rafa Carvajal My dining adventures are as much about eating delicious food as they are about discovering new, interesting places and the people behind them. The Embassy, in the northern end of the Miami Design District, is a charming, funky gastro-pub owned and operated by chef Alan Hughes which reminded me of great gathering spots I loved in bohemian Spanish towns and The Village in New York City. This local gathering spot for foodies, artists and musicians truly makes you feel like you are not in Miami.

I particularly enjoyed meeting Alan Hughes, a one-man show restaurant owner/chef who combines his warm hospitality and French Culinary Institute classic European techniques with true guerilla kitchen skills – which also reflect the knowledge he acquired cooking in Buenos Aires, New York, Mexico, Cannes, Spain and Jamaica. Alan is the chef who opened the critically acclaimed One Ninety restaurant in the Design District, paving the way for Michael Schwartz, Jonathan Eismann and other chefs to make inroads into this territory years later.

You can have dinner with Alan at The Embassy five nights a week and brunch on Sundays, and enjoy the benefits of his long-term relationships with local fishermen and meat and poultry suppliers, as well as enjoy local produce when available. Alan makes everything from condiments – including his own line of jams, pickles and jellies – to desserts in-house, while managing to keep prices low and quality high. Appetizers range from $6 to $12 and entrées from $12 to $18; plus a weekly family-style special that changes seasonally priced at $50 for four people, a $40 roast chicken dinner for four, and hogfish snapper, amongst other delightful specialties. Every evening after 9 p.m., you can also enjoy live music ranging from reggae to jazz to Latin rock and performances by Miami’s top local acts.

Presented with several delicious dinner choices, I selected the Trio of Fried Eggplant and the Jamon Serrano for appetizers. For my entrée, I really enjoyed the Seared Boneless Duck leg with Figs, Spring Onions and Couscous, and my friend, Zach Roof loved his Coffee-Glazed Braised Short Rib with Mushroom Ragout. For desserts we had a delightful Spiced Coconut Tapioca Pudding with Fresh Mango, and Dark Chocolate Mousse Cake.

The Embassy was a truly unique, memorable and deliciously unpretentious dining experience.

This article was originally published in Wire Magazine Issue #45, 2013

[wiremagazine]

DOLCE VITA DINING AT THE GALE SOUTH BEACH

(Photos provided by Dolce Vita) By Rafa Carvajal

I love Italy, especially after experiencing the warm-heartedness of its people while traveling and dining throughout such amazing places as Tuscany, the Amalfi Coast and Pompeii. Dolce Italian, which opened its doors in mid-January at the newly-renovated Gale South Beach hotel, reminded me of the hospitality and warmth that I enjoyed during my travels in Italy. This South Beach eatery serves breakfast, lunch and dinner, with a moderately-priced menu of updated Italian classic dishes, in several food and beverage locations spread throughout the hotel — ranging from the restaurant’s wood-paneled upstairs dining room to the busy café and the sun-filled pool deck.

This stunningly beautiful restaurant was developed by LDV Hospitality, which oversees 15 restaurants, bars and lounges across the United States and has partnered with several distinguished celebrity chefs including Scott Conant, Marc Forgione, Alain Allegretti and others. LDV co-founders John Meadow and Curt Huegel boast several award-winning fine dining destinations in New York, Atlantic City and Miami Beach that include American Cut, Azure, Scarpetta and Veritas; plus upscale, casual restaurants Lugo Caffé and Lucy’s Cantina Royale. Veteran Italian-born Executive Chef Paolo Dorigato (formerly executive chef at Azure at Revel Resorts in Atlantic City) is at the helm of a restaurant that prides itself on being equal parts chic dining destination and neighborhood haunt, and that includes a creative list of hand-crafted Italian cocktails by master mixologist John Lermayer that will complement your made-from-scratch Italian food very well. I particularly loved three of John’s cocktails: Old Rum, Old Fashioned with aged rum, orange and walnut bitters; Artichoke Sour with Cynar, lime juice, simple syrup, gin, and egg white; and Spicy Raspberry Collins with fresh ginger and raspberries, vodka, fresh lime, and ginger beer.

Dinner was excellent; starting with the outstanding service provided by Kacie, a very talented, informative and friendly waitress. For appetizers, I savored the Dolce Meatballs with creamy polenta, and parmigiano and the Dolce Platter of artisanal meats and giardiniera. As entrées, I particularly enjoyed the Roasted Branzino with fingerling potatoes, spinach, and cherry tomato sauce, and the Short Rib Ravioli with mushrooms and Barolo reduction — they were both exceptional! For dessert I sampled the Chocolate Tartufo and the Budino with salted caramel and chocolate chip cookie. This dining experience was truly Italian!

This article was originally published in Wire Magazine Issue #42, 2013

[wiremagazine]

Dining With Rafa: Kendall's New Seafood and Steak Dining Destination

Photos provided by Devon Seafood + Steak By Rafa Carvajal

When I first moved to Miami to work for Telefónica, I lived in my family’s townhouse in Kendall for six months while I found an apartment to purchase in Miami. It was then that I learned to appreciate what south Miami has to offer and the many dining alternatives in the area. So this week I decided to venture south to try Devon Seafood + Steak, a new boutique seafood restaurant and steakhouse in Kendall. I love both steak and seafood, so I relish any opportunity to taste both in one night.

Devon Seafood + Steak is helmed by Executive Chef Scott Barrow, who took care of his loyal guests at Devon Seafood + Steak in Chicago for 12 years before opening the new location in Miami. Chicago is well known for having some great steakhouses and Devon serves up a very nice combination of prime steaks and fresh ocean fare in a beautiful, spacious dining room that features luxurious walls lined with reclaimed wood, accentuated by soft tones of nautical-inspired grays and blues, and comfy leather booths and chairs; plus a very nice outdoor patio with striking waterfront views of the canal adjacent to the restaurant.

I started my dinner with the Jumbo Lump Crab Cakes with creole remoulade and mango tartar sauce. For my entrée, I selected the 16-ounce USDA Prime Kansas City Strip accompanied by Lobster Mac N’ Cheese and the Zucchini, Corn, Tomato, and Basil Ragout. For dessert, I had to follow our waiter’s recommendation and try the Carrot Cake with pecan praline filling, sweet cream cheese, toasted coconut, and crème anglaise – it was to die for! If you enjoy seafood or steak, Devon Seafood + Steak has many mouth-watering alternatives that will certainly please your palate. I also liked the fact that, in contrast with most upscale seafood restaurant and steakhouses, your entrées at Devon always include side dishes – providing you better value for your dining experience.

Devon Seafood + Steak also offers a nice happy hour on the patio and indoor bar Monday through Friday, from 4 p.m. to 7 p.m. – a perfect opportunity to enjoy some of their handcrafted cocktails, such as the Pink Pops made with Domaine St. Michelle Brut and X-Rated Fusion Liqueur (premium French vodka, rich blood oranges, and Brazilian passion fruit); and their signature Devon Margarita crafted with Sauza Hornitos tequila, Agave nectar, Courvoisier VS, triple sec and margarita foam – which you can complement with raw bar selections such as $1 oysters and $3 lobster claws.

On Tuesday, September 24 from 7 p.m. to 9 p.m., Devon will be paying homage to craft beers with a special Craft Brews and Bites four-course beer pairing dinner on its waterfront outdoor patio for just $30 per person, excluding tax and gratuity. This is part of Devon’s monthly tasting series that hosts a different themed event with a carefully selected prix-fixe menu showcasing a variety of menu offerings paired with unique libations. This Tuesday, your first course will consist of the Smoked Salmon Salad with blood orange and fennel cilantro and Bells Oberon beer. Your second course will be the Pork Belly Banh Mi with celery root, carrot, watercress, pea shoots and chili aioli and Dogfish Head 60 Minute IPA beer. Your third course will be the Seared Scallops with squash risotto, Mascarpone walnuts and roasted Brussels sprout leaves and Cigar City Maduro Brown Ale beer; followed by a fourth course of Stout Crème Brûlée with maple oatmeal cookie and Hoppin’ Frog BORIS the Crusher Imperial Oatmeal Stout beer. Enjoy!

Devon Seafood + Steak. 11715 Sherri Lane. The Palms at Town & Country Mall, Kendall

This article was originally published in Wire Magazine Issue #37, 2013

[wiremagazine]

"Kegs & Eggs" Southern Brunch in the Heart of Brickell

By Rafa Carvajal

I grew up eating BBQ in Costa Rica because my dad loved grilling and my uncle ran the agency responsible for exporting the best beef from Costa Rica to the U.S., Europe and Japan. When I came to the U.S., I quickly learned to love American BBQ, ribs and all the delicious accompaniments that go with it – such as corn bread and coleslaw. So when Brother Jimmy’s BBQ opened in Mary Brickell Village near my apartment, I had to stop by and sample the food. Some of you may recall my Dining article about Brother Jimmy’s BBQ in Wire Magazine issue 46 on November of 2012, which you can read online at www.wiremag.co/issue46_2012.

I also love brunch and mimosas on weekends, so when I heard that Brother Jimmy’s BBQ had launched a new “Kegs & Eggs” Southern Brunch with unlimited mimosas and Miller Light beers plus one entrée for $29.95, I had to stop by and try it. This unique brunch is available Saturdays and Sundays 12-3 p.m., with live music on Saturdays. If you like brunch and BBQ, you will appreciate “Kegs & Eggs.”

I particular enjoyed the Chicken and Waffles, Belgian waffles topped with boneless fried chicken with Hickory Smoked Bacon pooled in Brother Jimmy’s very own bourbon BBQ maple syrup; and the Carolina Benedict, two pieces of home-made corn bread topped with Brother Jimmy’s smoked pulled pork with two poached eggs and topped with Chipotle BBQ hollandaise sauce and home fries. A couple of other delectable entrées that caught my eye include the Stuffed French Toast, thick slices of challah stuffed with peanut butter, fresh raspberry preserves, dipped in a sweet batter and topped with confectionary sugar and a side of warm maple syrup; and the Spinach Shrimp Omelet, a three-egg omelet with spinach, shrimp and parmesan and jack cheeses with home fries. I also loved that the mimosas were really stiff and fresh. Happy brunching!

Brother Jimmy’s BBQ Miami. 900 S. Miami Avenue (inside Mary Brickell Village), Miami

This article was originally published in Wire Magazine Issue #31, 2013

[wiremagazine]

Reach Thousands of Diners, Advertise in Wire Magazine's Miami Spice Dining Issue. [email protected]

[wiremagazine]

Sugarcane: A Delicious Brunch With Enchanting Mixology By Richard Woods

(Photos Courtesy of Samba Brands Management, Rafa Carvajal) By Rafa Carvajal I had the pleasure of meeting Chef Timon Balloo when I visited Samba Brands Management’s SUGARCANE Raw Bar Grill in early 2010 for a Wired Inside the Chef’s Kitchen editorial and accompanying interview that you can view on the internet at www.youtube.com/wiremediagroup. My love affair with SUGARCANE has continued ever since. Little did I know that I would also have the unique opportunity to meet Richard Woods, head of Cocktail & Spirit Development at Samba Brands Managment, during my recent visit to taste SUGARCANE’s mouth-watering new brunch menu and luscious new cocktails.

SUGARCANE is located in the heart of Miami’s Midtown district and is inspired by international influences and the spirit of South America. Its three distinct kitchens, robata, hot, and raw bar provide you with a unique shared dining experience through a menu characterized by eclectic small plates, artisanal cocktails, an extensive rum selection and imported beers on tap that offer you an unforgettable brunch. During my recent brunch, I particularly loved the Duck & Waffle crispy leg confit, with duck egg and mustard maple; the Crispy Soft Shell Crab Sandwich with caper remoulade and summer slaw; the Bacon Wrapped Dates with linguiça and manchego; and the Salmon a la Plancha Sandwich with arugula and caper mayo.

Another highlight of my dining experience was enjoying a series of very sophisticated cocktails made right in front of my eyes by Richard Woods, by far the most talented mixology expert I have met in my life. Richard’s cutting-edge cocktails are recognized by critics, connoisseurs and members of the media as some of the best in the world because of his avant-garde, inventive approach using a variety of special ingredients in unique ways. Richard won the 2012 Grey Goose 10 cocktail competition against top mixologists from around the world for a reason.

I was thrilled to meet Richard and enjoy several of his new cocktail creations for SUSHISAMBA’s SUGARCANE in Miami and Duck & Waffle in London. These libations will be part of Sugarcane’s new drink menu in late summer. “I modernized some classic serves, capturing the guests’ attention by using known and unusual ingredients and mixing them with unusual flavors,” said Richard. He likes to work with chefs and use ingredients found in the restaurants’ menus, such as roasted bone marrow in an exceptional Cosmopolitan – adding a unique taste and texture to a classic cocktail. Richard loves to play on imagination and tease you with his drinks. He draws his inspiration for his unique cocktails from everywhere, and likes to use nostalgia and memories in a lot of his creations. Richard also utilizes aroma a lot because it makes up 90 percent of our taste, and he often zests your glass rim and stem. His Essence of Mary martini particularly amazed me. Richard decided to lighten the flavors of this classic, while retaining the integrity of all the ingredients by clarifying and lightening the tomatoes to construct an exceptional cocktail without the texture of the long, heavy traditional Bloody Mary that usually fills you up very quickly. The Essence of Mary is a great example of Richard’s masterful craft!

Sugarcane Raw Bar Grill. 3252 NE 1 Avenue. Midtown. Miami

This article was originally published in Wire Magazine Issue #29, 2013