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


Giorgio Rapicavoli Teaches Us How to Eat in Season

April 02, 2014 | by STEPHANIE DUNN

giorgio rapicavoli   
Chef Giorgio Rapicavoli  

After two years of line-out-the-door success, Eating House chef Giorgio Rapicavoli and partner Alex Casanova will expand their empire with Taperia Raca, opening in the MiMo district at the end of March. The vibe, inspired by the duo’s culinary trip to Barcelona a few years back, is all about sharing, with communal garden seating and dishes designed in twos and fours to encourage diners to try “a bite of this, a bite of that.”

As always, the 28-year-old chef will incorporate fresh ingredients sourced from local organic markets like Paradise Farms, Robert Is Here, Tina’s Pride, and now, the farmers' market in Doral. He explains, “It’s nice to see where your food is growing, and who’s growing it. It gives you more of an appreciation and connection to what you’re eating.”

Here, Rapicavoli tells us which produce picks are in season right now, and how to use them. 

Asparagus: "My personal favorite way is to not even poach asparagus stalks, but to hard grill them. When you don’t poach them, it allows the stalks to char nicely, while keeping the inside vegetal and raw. Some olive oil, salt and pepper, and you’re done. Check for asparagus that’s bright green, with no bruising." >>Read More

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