Our weekly food and drink news serves up intel on restaurant openings, chef buzz, culinary events, must-try dishes, and more.
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
Following his first project, Sweetwater Beer Garden, Tatanka Guerrero has launched the new Orange Blossom restaurant at Boulon South Beach, serving up New American cuisine and craft cocktails. Inspired by The Orange Blossom Special, a deluxe passenger train that ran from New York to Miami in 1890, the restaurant features market-to-table dishes with locally sourced ingredients. Look for Florida black grouper, charred octopus and chorizo, veal meatballs, and cocktails with hand-chopped ice and house-made syrups and juices. 2000 Collins Ave., Miami Beach, 305-763-8983
Tatanka Guerrero's newly opened Orange Blossom restaurant.
Brazilian-Themed Tasting Menu at Terrazza
Bacardi is hosting a Brazilian-inspired tasting menu ($68 per person) on Thursday, April 24 from 7 to 11 p.m. at Terrazza at Shore Club. The poolside evening begins with three appetizers, including papaya salad, a Bacardi drink, and samples of Facundo Rums, and continues with entrée options like mojo-marinated churrasco with roasted yams, and sponge cake for dessert. 1901 Collins Ave., Miami Beach, 305-695-3226
Easter Brunch on the Terrace at Verde
Easter brunch to the sounds of pianist Emmet Choen? Yes, please. Head to Verde at Perez Art Museum Miami this Sunday from 11 a.m. to 5 p.m. Brunch will take place on the terrace, with your choice of a standard brunch menu or three-course Easter prix fixe ($50 per person; $20 optional bottomless mimosas). On the menu is whitefish ceviche, mojo-roasted pork loin with arroz congris, maduros and pickled onion, and a chocolate tart with Mexican white chocolate. 1103 Biscayne Blvd., Miami, 305-375-8282