Farm-Fresh Drinks at Rose Bar; Train Car Environs at Orange Blossom

April 18, 2014 | by Lane Nieset

Our weekly food and drink news serves up intel on restaurant openings, chef buzz, culinary events, must-try dishes, and more.

cocktail at rose bar at delano in miami
The Tequila Mocking Bird, one of Bernie Waters' new farm-fresh cocktails at Rose Bar.  

Rose Bar Mixes New Drinks with Paradise Farms Harvest

Swing by Rose Bar at Delano for three new spring and summer cocktails. Head mixologist Bernie Waters has created a "Garden to Garnish" concept with vodka-, gin-, and tequila-based cocktails, pulling ingredients such as sage, mint, basil, cucumber, pineapple, and strawberries from South Florida's Paradise Farms. Try the Tequila Mocking Bird, a blend of pineapple chunks, sage leaves, tequila, aperol, pink peppercorn syrup, and lemon juice. 1685 Collins Ave., Miami Beach >>Read More

 

Easter and Passover Brunches All Over Town

April 08, 2014 | by Lane Nieset

Our weekly food and drink news serves up intel on restaurant openings, chef buzz, culinary events, must-try dishes, and more.

Mondrian hotel saturday brunch party
Mondrian's new Dig In brunch promises a Bloody Mary and condiment bar with all the fixings. 

Brunch Party Saturdays at Mondrian with PB French Toast & Disco Jams

Mondrian South Beach is kicking off its new Dig In brunch party Saturday, April 12 from 3 to 4 p.m. The brunch series, which will take place every Saturday, includes new menu items like peanut butter French toast with Brioche loaf, barbecue ribs and salt and vinegar chips; smoked pork belly croquette with olive oil poached egg and cheddar cheese grits; and chicken and waffles with ricotta and honeycomb. Brunch also includes DJs spinning soul and disco beats, as well as a Bloody Mary Bar with a smorgasbord-style table of spices, garnishes, and hot sauces for the Absolut Vodka-based breakfast cocktail. 1100 West Ave., Miami Beach, 305-514-1940 >>Read More

 

Exclusive: Dewey LoSasso Dishes on AQ by Acqualina Menu

April 04, 2014 | by Beth Landman

There will be fruit from LoSasso's own backyard—and kale mojitos...

Dewey Losasso
Chef Dewey LoSasso reps Acqualina at Moet Hennessy's The Q during the South Beach Wine and Food Festival. (photo: Aaron Davidson/Getty Images) 

It’s hard to imagine a more magical setting for a dining spot than Acqualina’s private oceanfront on Sunny Isles. With a $50 million residential penthouse and suites that begin at $1500, the property has tapped chef Dewey LoSasso for its newest coup, AQ by Acqualina, opening later this month. 

Acqualina lured the longtime Forge chef to oversee AQ, and all of the hotel’s food and beverage service, and he has devised a creative menu that focuses on fresh, local ingredients with a Mediterranean slant. For instance, goat cheese drizzled with lavender honey and served with basil and pink peppercorn crostini comes from a farm in Homestead; local black grouper is plated with a carrot-pomegranate reduction and apple cakes seared with Florida celery root; borscht is enhanced with stone crabs; and a mango tarte tatin is made with fruit from LoSasso's own backyard in Miami Shores. >>Read More


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