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Sparky's Roadside BBQ
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BBQ to feed the soul in Downtown Miami.
What we had:
I had the pulled pork & brisket combo with collard greens and corn on the cob--The pork was juicy, melty, smoky, and everything you want in pulled pork--it had a great taste even on it's own with no sauce, but was made even better with the liberal addition of hot vinegar and lava sauces. The brisket was some of the most tender brisket I've ever had the pleasure of eating--thin ribbons of well-seasoned beef with a deep, satisfying smokiness that all but fell apart on my fork. The collards were awesome, too--smoky from the addition of bacon and sweet from onion and actually cooked properly. Most people, especially throughout the South, tend to cook collards to within an inch of their lives. Collards are best when they have just a bit of deep green resistance--not when they're a swamp green slimy mess, and definitely not cooked long enough to become noxious. The corn was decent--I like mine fried on a flat top, and this was simply boiled with a bit of spice rub sprinkled on top--not bad, just a matter of personal preference. I also missed a thick slab if Texas toast for sopping up the juices. And I had a lot of juices to sop. Again, a personal preference quibble; not an actual restaurant shortcoming.
****apparently I was too much in hog heaven to remember to take a picture of his dish. Either that, or he was guarding it. :) ****
My DH had the pulled pork with mac & cheese and waffle fries. I think his eyes might have rolled in the back of his head at one point during the eating if the pig. I'm not sure, though; I was too busy saucing every bite to get it just right before shoveling mouthfuls of the soul-satisfying porcine pleasure in my
mouth. He said the mac & cheese was good as well and the fries were fresh and possibly home made.
We also split an order of hush puppies, which were a little slice of home--moister than average, with a great dense tooth and deep sweetness. Served with ranch rather than butter & Texas Pete (also great with the lava sauce).
Home made sauces include: Hoisin (hints of lemongrass and ginger), Ranch (on the bland side buttermilk), House BBQ (smoky and sweet), Mustard Vinaigrette (with apple cider vinegar and whole-seed mustard), Semi-spicy Red, Hot Vinegar (white vinegar with pickled hot veg), and Lava (spicy with a hit of Key lime). All were good, but the lava and vinegar were our favorites, followed by the house BBQ. Now if I only had that Texas toast...
Décor:
How could this place not be awesome? It's Mario!
Rustic with cool birdhouses on the wall and boards advertising specials and a selection of microbrews.
Service:
We visited on an early Saturday evening, and were treated to very friendly personal touch service that left us feeling like family from both of the people working the front of the house--one of the Sparky's the place is named for and a woman that was if not related to, at least very at ease with, the owner. Other dinner spots take note: this is the type of friendly service that wins you long-time return customers. Genuine interest in customers shows, as does enthusiasm for what you are offering. If you love your food, we (as diners) can tell and it always bodes well for our overall dining satisfaction.
Overall impressions:
Must. Go. Back. The BBQ isn't quite like home, but if you slather it in vinegar and lava sauces, it's close enough to cure homesickness ( or bring it on, depending on the day and the mood). This is by far the best BBQ style pig we've had outside of NC, and the down-home service just puts Sparky's over the edge. We will be coming back, and often.
Rating:
4 out of 5 salamanders
- Posted using BlogPress from my iPhone
What we had:
I had the pulled pork & brisket combo with collard greens and corn on the cob--The pork was juicy, melty, smoky, and everything you want in pulled pork--it had a great taste even on it's own with no sauce, but was made even better with the liberal addition of hot vinegar and lava sauces. The brisket was some of the most tender brisket I've ever had the pleasure of eating--thin ribbons of well-seasoned beef with a deep, satisfying smokiness that all but fell apart on my fork. The collards were awesome, too--smoky from the addition of bacon and sweet from onion and actually cooked properly. Most people, especially throughout the South, tend to cook collards to within an inch of their lives. Collards are best when they have just a bit of deep green resistance--not when they're a swamp green slimy mess, and definitely not cooked long enough to become noxious. The corn was decent--I like mine fried on a flat top, and this was simply boiled with a bit of spice rub sprinkled on top--not bad, just a matter of personal preference. I also missed a thick slab if Texas toast for sopping up the juices. And I had a lot of juices to sop. Again, a personal preference quibble; not an actual restaurant shortcoming.
****apparently I was too much in hog heaven to remember to take a picture of his dish. Either that, or he was guarding it. :) ****
My DH had the pulled pork with mac & cheese and waffle fries. I think his eyes might have rolled in the back of his head at one point during the eating if the pig. I'm not sure, though; I was too busy saucing every bite to get it just right before shoveling mouthfuls of the soul-satisfying porcine pleasure in my
mouth. He said the mac & cheese was good as well and the fries were fresh and possibly home made.
We also split an order of hush puppies, which were a little slice of home--moister than average, with a great dense tooth and deep sweetness. Served with ranch rather than butter & Texas Pete (also great with the lava sauce).
Home made sauces include: Hoisin (hints of lemongrass and ginger), Ranch (on the bland side buttermilk), House BBQ (smoky and sweet), Mustard Vinaigrette (with apple cider vinegar and whole-seed mustard), Semi-spicy Red, Hot Vinegar (white vinegar with pickled hot veg), and Lava (spicy with a hit of Key lime). All were good, but the lava and vinegar were our favorites, followed by the house BBQ. Now if I only had that Texas toast...
Décor:
How could this place not be awesome? It's Mario!
Rustic with cool birdhouses on the wall and boards advertising specials and a selection of microbrews.
Service:
We visited on an early Saturday evening, and were treated to very friendly personal touch service that left us feeling like family from both of the people working the front of the house--one of the Sparky's the place is named for and a woman that was if not related to, at least very at ease with, the owner. Other dinner spots take note: this is the type of friendly service that wins you long-time return customers. Genuine interest in customers shows, as does enthusiasm for what you are offering. If you love your food, we (as diners) can tell and it always bodes well for our overall dining satisfaction.
Overall impressions:
Must. Go. Back. The BBQ isn't quite like home, but if you slather it in vinegar and lava sauces, it's close enough to cure homesickness ( or bring it on, depending on the day and the mood). This is by far the best BBQ style pig we've had outside of NC, and the down-home service just puts Sparky's over the edge. We will be coming back, and often.
Rating:
4 out of 5 salamanders
- Posted using BlogPress from my iPhone
Sushi Sake
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Open late sushi joint/after party spot on Biscayne in North Miami Beach. The food was pretty good & the menu selection is wide enough to please a crowd into the wee hours.
What we had:
Hollywood roll--spicy tuna with tempura flakes for crunch. This was my DH's favorite of the bunch, as it had just a nice hint of spice and no sweetness.
Marlins roll -seared scallops, asparagus and crab salad topped with avocado, scallops, eel sauce and crunch. This was my favorite of the bunch, though I completely forgot asparagus was supposed to be in the roll until the last piece. This roll skewed sweet with the addition of the eel sauce, which I could have lived without. The crab salad was nice, though, and scallops are something a bit different at least.
California roll--your standard Cali roll. Not bad, not exciting. A safe choice.
Pink panther roll--this was a chef special featuring pink soy paper wrapping, some sort of raw salmon preparation on top and fried white fish inside. I really dug the textural and temperature contrast between the out and inside. The taste was good, but it skewed sweet like the Marlin roll, and by then both of our sweet quotients had just about been filled and we were pretty full.
The after dinner with your check sweet was a big bowl of pink cotton candy; a welcome and fun departure from a fortune cookie or mint. Ok, so we found room for more sweet--this was too fun to pass up.
Décor:
One of my favorite color schemes--cute black and white jacquard padded walls with red bamboo and black granite tables.
American pop videos are played continuously on the TVs. We saw new and terrible Brittney Spears and an interesting new rap featuring Busta Rhymes. Whether this is preferable to the near-ubiquitous J pop, I'm not sure. It is definitely more recognizable, I will give it that.
Service:
Helpful and non-obtrusive.
Overall impressions:
Not a bad little sushi joint. The ingredient quality and roll inventiveness are pretty good, and the menu is varied enough to please even non sushi eaters. I could see happily coming here again for the sushi, a bowl of noodles, or to try the Hibachi. And, since Sushi Sake is open really late, this would also make a great fuel up before or after hitting the town spot.
Rating:
3.5 out of 5 salamanders
- Posted using BlogPress from my iPhone
What we had:
Hollywood roll--spicy tuna with tempura flakes for crunch. This was my DH's favorite of the bunch, as it had just a nice hint of spice and no sweetness.
Marlins roll -seared scallops, asparagus and crab salad topped with avocado, scallops, eel sauce and crunch. This was my favorite of the bunch, though I completely forgot asparagus was supposed to be in the roll until the last piece. This roll skewed sweet with the addition of the eel sauce, which I could have lived without. The crab salad was nice, though, and scallops are something a bit different at least.
California roll--your standard Cali roll. Not bad, not exciting. A safe choice.
Pink panther roll--this was a chef special featuring pink soy paper wrapping, some sort of raw salmon preparation on top and fried white fish inside. I really dug the textural and temperature contrast between the out and inside. The taste was good, but it skewed sweet like the Marlin roll, and by then both of our sweet quotients had just about been filled and we were pretty full.
The after dinner with your check sweet was a big bowl of pink cotton candy; a welcome and fun departure from a fortune cookie or mint. Ok, so we found room for more sweet--this was too fun to pass up.
Décor:
One of my favorite color schemes--cute black and white jacquard padded walls with red bamboo and black granite tables.
American pop videos are played continuously on the TVs. We saw new and terrible Brittney Spears and an interesting new rap featuring Busta Rhymes. Whether this is preferable to the near-ubiquitous J pop, I'm not sure. It is definitely more recognizable, I will give it that.
Service:
Helpful and non-obtrusive.
Overall impressions:
Not a bad little sushi joint. The ingredient quality and roll inventiveness are pretty good, and the menu is varied enough to please even non sushi eaters. I could see happily coming here again for the sushi, a bowl of noodles, or to try the Hibachi. And, since Sushi Sake is open really late, this would also make a great fuel up before or after hitting the town spot.
Rating:
3.5 out of 5 salamanders
- Posted using BlogPress from my iPhone
Sugarcane Raw Bar
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There's a reason this Design District/Midtown restaurant has consistently been on the top 'up and coming' and 'best restaurant' lists since it's opening last year. This place is good. Really good. The flavors are clean and everything has a purpose--each dish component makes sense. This is thoughtful dining at it's finest.
Service is mainly tapas-style, with a few large meat platters to share with a large group.
What we had:
Yellowtail Crudo--Thin slices of super fresh yellowtail with avocado, grapefruit and lava salt. This dish was tied for my second favorite. I loved the softness of the fish balanced with the fattiness of the avocado and bright early summer flavor of the grapefruit. This was just the dish I had imagined Sugarcane would excel at--the perfect South Florida summer bite--and I am happy to say I was not disappointed.
Duck & Waffles--Crispy duck leg confit with a sunny side up duck egg, waffle and mustard maple sauce. This was our favorite dish of the night. My only quibble is that I think they missed a trick by not letting a vinegary hit from the mustard peek through to cut some of the maple sweetness. The duck skin was crispy and wonderful, though, and the dish overall was a smash hit.
Kobe beef sliders--Kobe beef patties with tonkatsu and sunny side up quail egg. These were decent and about what you'd expect from a Kobe beef slider. Nothing terribly special, but nothing to scoff at either.
Night crab sushi roll--Fresh snow crab, shrimp tempura and cucumber served with caper mustard. This was my DH's second favorite and tied for my second favorite dish. The sushi was well-rolled with quality ingredients and well-seasoned rice in an interesting ?rice? wrap.
Torrejas with maple caramel apples--We went with this dessert on a suggestion from our waiter, and he was dead right. This dish is awesome. Think the thickest, softest, most custardy French toast ever with a topping of fresh caramel and baked apples and a side of fresh cinnamon ice cream. Yum.
My DH had Monk In The Trunk beer; I had the blood orange bubbles (fresh squeezed blood oranges with sparkling wine) and a dessert wine that wasn't my favorite. So what did my overly intelligent self do? I shotgunned the wine and ended up tipsy sheet shopping after dinner. Hey, at least it all ended in finally making a sheet decision.
Décor:
Overgrown tropical plantation vibe with lots of pretty little vignettes of fresh ingredients.
Service:
Very friendly and spot-on with dish recommendations.
Overall impressions:
Although I left feeling diabetic, Sugarcane overall is a thoughtful restaurant with good clean tastes and something for everyone. Great for a group or a couple, you can find exactly the type and size of meal you want any time of year.
Rating:
4.5 out of 5 salamanders
- Posted using BlogPress from my iPhone
Service is mainly tapas-style, with a few large meat platters to share with a large group.
What we had:
Yellowtail Crudo--Thin slices of super fresh yellowtail with avocado, grapefruit and lava salt. This dish was tied for my second favorite. I loved the softness of the fish balanced with the fattiness of the avocado and bright early summer flavor of the grapefruit. This was just the dish I had imagined Sugarcane would excel at--the perfect South Florida summer bite--and I am happy to say I was not disappointed.
Duck & Waffles--Crispy duck leg confit with a sunny side up duck egg, waffle and mustard maple sauce. This was our favorite dish of the night. My only quibble is that I think they missed a trick by not letting a vinegary hit from the mustard peek through to cut some of the maple sweetness. The duck skin was crispy and wonderful, though, and the dish overall was a smash hit.
Kobe beef sliders--Kobe beef patties with tonkatsu and sunny side up quail egg. These were decent and about what you'd expect from a Kobe beef slider. Nothing terribly special, but nothing to scoff at either.
Night crab sushi roll--Fresh snow crab, shrimp tempura and cucumber served with caper mustard. This was my DH's second favorite and tied for my second favorite dish. The sushi was well-rolled with quality ingredients and well-seasoned rice in an interesting ?rice? wrap.
Torrejas with maple caramel apples--We went with this dessert on a suggestion from our waiter, and he was dead right. This dish is awesome. Think the thickest, softest, most custardy French toast ever with a topping of fresh caramel and baked apples and a side of fresh cinnamon ice cream. Yum.
My DH had Monk In The Trunk beer; I had the blood orange bubbles (fresh squeezed blood oranges with sparkling wine) and a dessert wine that wasn't my favorite. So what did my overly intelligent self do? I shotgunned the wine and ended up tipsy sheet shopping after dinner. Hey, at least it all ended in finally making a sheet decision.
Décor:
Overgrown tropical plantation vibe with lots of pretty little vignettes of fresh ingredients.
Service:
Very friendly and spot-on with dish recommendations.
Overall impressions:
Although I left feeling diabetic, Sugarcane overall is a thoughtful restaurant with good clean tastes and something for everyone. Great for a group or a couple, you can find exactly the type and size of meal you want any time of year.
Rating:
4.5 out of 5 salamanders
- Posted using BlogPress from my iPhone
Chow Down Grill
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Unpretentious Chinese food done right in Surfside.
What we had:
Home made sauces. (sriracha-fabulous, duck- lightly apricot and well-balanced, Chinese mustard- the perfect nose cleaner, hoisin- surprisingly wonderful, peanut- very peanut & soy- I didn't even know this was possible, and now I crave it). These were fabulous and I'm dying to go back for more excuses to eat and experiment with the bevy of sauces.
I had the Udon noodle soup with wild mushrooms--A beautiful bowl of thick fresh noodles, dashi broth that felt like a Mother's hug, a silky poached egg and rich, luxurious mushrooms. This was the perfect bowl of noodles, with a great flavor balance made all the better by homemade soy and sriracha sauces.
My DH had the Pho with beef--this was a nice bowl, but the broth was under-seasoned. Despite the amount of soy and sriracha my DH added, it just never got exactly what he needed. The pho was good despite the under-seasoning, however, with nice beef.
We also had an order of Crab Rangoons with mascarpone & spinach - These were great, with a strong crab flavor and balance from the spinach & cheese. An enthusiastic recommendation and good way to experience the sauces.
Décor:
Adorable grey walls with large-scale silver tree patterns. Modern and sleek.
Service:
Friendly and helpful.
Overall impressions:
Awesome and we're going back. This is cheffy Chinese food done right--no gloopy sauces; no mystery ingredients; no dumbed-down versions. Just fresh, clean, straightforward tastes.
Rating:
4 out of 5 salamanders
- Posted using BlogPress from my iPhone
What we had:
Home made sauces. (sriracha-fabulous, duck- lightly apricot and well-balanced, Chinese mustard- the perfect nose cleaner, hoisin- surprisingly wonderful, peanut- very peanut & soy- I didn't even know this was possible, and now I crave it). These were fabulous and I'm dying to go back for more excuses to eat and experiment with the bevy of sauces.
I had the Udon noodle soup with wild mushrooms--A beautiful bowl of thick fresh noodles, dashi broth that felt like a Mother's hug, a silky poached egg and rich, luxurious mushrooms. This was the perfect bowl of noodles, with a great flavor balance made all the better by homemade soy and sriracha sauces.
My DH had the Pho with beef--this was a nice bowl, but the broth was under-seasoned. Despite the amount of soy and sriracha my DH added, it just never got exactly what he needed. The pho was good despite the under-seasoning, however, with nice beef.
We also had an order of Crab Rangoons with mascarpone & spinach - These were great, with a strong crab flavor and balance from the spinach & cheese. An enthusiastic recommendation and good way to experience the sauces.
Décor:
Adorable grey walls with large-scale silver tree patterns. Modern and sleek.
Service:
Friendly and helpful.
Overall impressions:
Awesome and we're going back. This is cheffy Chinese food done right--no gloopy sauces; no mystery ingredients; no dumbed-down versions. Just fresh, clean, straightforward tastes.
Rating:
4 out of 5 salamanders
- Posted using BlogPress from my iPhone
Rok:Brgr
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Gourmet burger bar & gastropub
One of a slew of new ingredient-focused super burger bars that recently opened in the area. This one is in Fort Lauderdale's Riverwalk, amidst the bars and racuous 2-for-1 beer drinkers. I visited on a Saturday late afternoon with my DH and visiting stepmother. A big, juicy burger was just what we were craving to recover from an afternoon in the Everglades.
What we had:
I had the Australian Burger--Grilled pineapple, roasted beets, arugula and a perfectly fried egg on a brioche bun. My burger was juicy, cooked right, and the topping to meat ratio was perfect (if cumbersomely large). A great burger. After my huge burger, I also had room to wedge a single hand cut sweet potato fry into my gullet. It was nice, but underseasoned. Large, thick-cut sweet potato fries really need the added punch a spice shake (like chili powder) brings. Simple salt, and scant salt at that, just doesn't bring it.
My DH had the Morning Glory--bacon, American cheese & a fried egg on a sesame seed bun.
My stepmother had the Rok:Brgr-- Vermont cheddar, hickory smoked bacon and bourbon BBQ sauce on a sesame seed bun.
All beef burgers are 10oz. fresh hand-formed patties made from certified Black Angus beef from Nebraska.
Everyone enjoyed their burgers immensely.
Décor:
The menu says they were going for a prohibition-era speakeasy feel with dark colors & authentic Chicago brick. I kinda saw the theme carried out--lots of black wood, black leatherette, and vaguely underground/mine-ish light pendants--but the rest of my group didn't get that feel at all.
Service:
On the overbearing and overfriendly side. Our waiter attempted to hijack our meal and turn it into his own little entertainment show. To say the least, we were not amused.
Overall impressions:
The burgers aren't bad, just don't go when they're not busy expecting a relaxing meal.
Rating:
3.5 out of 5 salamanders
- Posted using BlogPress from my iPhone
One of a slew of new ingredient-focused super burger bars that recently opened in the area. This one is in Fort Lauderdale's Riverwalk, amidst the bars and racuous 2-for-1 beer drinkers. I visited on a Saturday late afternoon with my DH and visiting stepmother. A big, juicy burger was just what we were craving to recover from an afternoon in the Everglades.
What we had:
I had the Australian Burger--Grilled pineapple, roasted beets, arugula and a perfectly fried egg on a brioche bun. My burger was juicy, cooked right, and the topping to meat ratio was perfect (if cumbersomely large). A great burger. After my huge burger, I also had room to wedge a single hand cut sweet potato fry into my gullet. It was nice, but underseasoned. Large, thick-cut sweet potato fries really need the added punch a spice shake (like chili powder) brings. Simple salt, and scant salt at that, just doesn't bring it.
My DH had the Morning Glory--bacon, American cheese & a fried egg on a sesame seed bun.
My stepmother had the Rok:Brgr-- Vermont cheddar, hickory smoked bacon and bourbon BBQ sauce on a sesame seed bun.
All beef burgers are 10oz. fresh hand-formed patties made from certified Black Angus beef from Nebraska.
Everyone enjoyed their burgers immensely.
Décor:
The menu says they were going for a prohibition-era speakeasy feel with dark colors & authentic Chicago brick. I kinda saw the theme carried out--lots of black wood, black leatherette, and vaguely underground/mine-ish light pendants--but the rest of my group didn't get that feel at all.
Service:
On the overbearing and overfriendly side. Our waiter attempted to hijack our meal and turn it into his own little entertainment show. To say the least, we were not amused.
Overall impressions:
The burgers aren't bad, just don't go when they're not busy expecting a relaxing meal.
Rating:
3.5 out of 5 salamanders
- Posted using BlogPress from my iPhone
The Cheese Course
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French cheese and wine shop/gourmet market/bistro in Midtown. We stopped in Saturday for an early light lunch.
What we had:
I had the Peppered Roast Beef sandwich on a wheat baguette with a thick slice of creamy Bleu Cheese, light and fresh raspberry cranberry relish, and greens. Although I couldn't taste the pepper, this was a well-rounded sandwich. The bleu cheese was well-marbled and creamy, the beef was of good quality, and the relish brought a nice elevating level of brightness to the whole affair. A bite of pepper would have put this sandwich over the edge, but it was certainly satisfying without it. The baguete was also dense, chewy and fresh.
My DH had the Southwest Chicken Breast Sandwich--Non-fried chicken breast with melted Monterey Jack, roasted red peppers, basil pesto, mayonnaise, and greens on a baguette. This was a deceptively light sandwich, with a lot of flavors mixing well to provide a satisfying light lunch.
Décor:
We ate outside at one of the long weathered wooden tables with glass lantern-style hurricane lights. The French gourmand country chic style is carried through inside with a few more timeless communal tables and little pops of eclectic French wine country touches among the trappings of a working gourmet cheese, wine and sundry shop.
Sitting out front early on a Saturday was nice--a light breeze, the air holding only a promise of the mid-day heat, and plenty of people from the surrounding buildings walking their dogs or taking a run.
Service:
Friendly enough for just after opening time (10:30 a.m.)
Overall impressions:
A nice little place to pop in for a sandwich or party setup where cheese is king.
Rating:
3.5 out of 5 salamanders
- Posted using BlogPress from my iPhone
What we had:
I had the Peppered Roast Beef sandwich on a wheat baguette with a thick slice of creamy Bleu Cheese, light and fresh raspberry cranberry relish, and greens. Although I couldn't taste the pepper, this was a well-rounded sandwich. The bleu cheese was well-marbled and creamy, the beef was of good quality, and the relish brought a nice elevating level of brightness to the whole affair. A bite of pepper would have put this sandwich over the edge, but it was certainly satisfying without it. The baguete was also dense, chewy and fresh.
My DH had the Southwest Chicken Breast Sandwich--Non-fried chicken breast with melted Monterey Jack, roasted red peppers, basil pesto, mayonnaise, and greens on a baguette. This was a deceptively light sandwich, with a lot of flavors mixing well to provide a satisfying light lunch.
Décor:
We ate outside at one of the long weathered wooden tables with glass lantern-style hurricane lights. The French gourmand country chic style is carried through inside with a few more timeless communal tables and little pops of eclectic French wine country touches among the trappings of a working gourmet cheese, wine and sundry shop.
Sitting out front early on a Saturday was nice--a light breeze, the air holding only a promise of the mid-day heat, and plenty of people from the surrounding buildings walking their dogs or taking a run.
Service:
Friendly enough for just after opening time (10:30 a.m.)
Overall impressions:
A nice little place to pop in for a sandwich or party setup where cheese is king.
Rating:
3.5 out of 5 salamanders
- Posted using BlogPress from my iPhone
Oh! Mexico
|
Mexican on Espanola in South Beach.
What we had:
I had the Shrimp Molcajete - A, you guessed it, Molcajete, filled with a light tomato sauce, half a green bell pepper, plump shrimp, pretty decent chorizo patties, cheese and onions. Not a bad mix. The shrimp were over cooked, but not to death; the tomato sauce was nice; and the accompanying veggies made for a nice, filling but not overly so dinner.
My DH had the Carne Asada Tacos - Not bad. Looked small on the plate, but he said they were flavorful and decent and neither of us left hungry.
Décor:
We ate outside on a padded wooden bench, so enjoyed the backdrop of Espanola as our decor.
Service:
Friendly.
Overall impressions:
Not bad for a blind pick in South Beach.
Rating:
3 out of 5 salamanders
- Posted using BlogPress from my iPhone
What we had:
I had the Shrimp Molcajete - A, you guessed it, Molcajete, filled with a light tomato sauce, half a green bell pepper, plump shrimp, pretty decent chorizo patties, cheese and onions. Not a bad mix. The shrimp were over cooked, but not to death; the tomato sauce was nice; and the accompanying veggies made for a nice, filling but not overly so dinner.
My DH had the Carne Asada Tacos - Not bad. Looked small on the plate, but he said they were flavorful and decent and neither of us left hungry.
Décor:
We ate outside on a padded wooden bench, so enjoyed the backdrop of Espanola as our decor.
Service:
Friendly.
Overall impressions:
Not bad for a blind pick in South Beach.
Rating:
3 out of 5 salamanders
- Posted using BlogPress from my iPhone
Rosa Mexicano
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Upscale chain Mexican restaurant that is soon-to-be a trendy hangout spot on Lincoln Road in South Beach.
What we had:
I had the Fish Tacos--flavorful if a bit on the dry side fish served with pickled onions, an interesting sweet ranch creamed grilled corn side I used as a taco topping, phenomenal and deeply complex beans and salsa with corn tortillas.
My DH had well seasoned and soft Steak Tacos with chihuahua cheese and roasted peppers instead of the onions and the same sides.
At first glance the servings looked small, but our proteins just kept going and we each ended up getting more than four small tacos.
No table chips or salsa.
Décor:
High style with stunning orange, pinks and purples on a foil of pure white with blue and black anchors.
Service:
The service was a bit lacking from our actual server, but they just opened and we managed to eat lunch for $29 on Lincoln Road so no complaints.
Overall impressions:
With it's gorgeous decor, prime location and tableside guacamole, this place is primed to become a hot spot.
As gourmet Mexican goes, the food was miles better than Cantina Laredo, but not quite as good as Talavera (those beans were close, though).
Cantina Laredo Review:
http://foodieinmiami.blogspot.com/2010/05/cantina-laredo.html
Talavera Cocina Mexicana Review:
http://foodieinmiami.blogspot.com/2010/07/talavera-cocina-mexicana.html
Rating:
3.75 out of 5 salamanders, mostly for service.
- Posted using BlogPress from my iPhone
What we had:
I had the Fish Tacos--flavorful if a bit on the dry side fish served with pickled onions, an interesting sweet ranch creamed grilled corn side I used as a taco topping, phenomenal and deeply complex beans and salsa with corn tortillas.
My DH had well seasoned and soft Steak Tacos with chihuahua cheese and roasted peppers instead of the onions and the same sides.
At first glance the servings looked small, but our proteins just kept going and we each ended up getting more than four small tacos.
No table chips or salsa.
Décor:
High style with stunning orange, pinks and purples on a foil of pure white with blue and black anchors.
Service:
The service was a bit lacking from our actual server, but they just opened and we managed to eat lunch for $29 on Lincoln Road so no complaints.
Overall impressions:
With it's gorgeous decor, prime location and tableside guacamole, this place is primed to become a hot spot.
As gourmet Mexican goes, the food was miles better than Cantina Laredo, but not quite as good as Talavera (those beans were close, though).
Cantina Laredo Review:
http://foodieinmiami.blogspot.com/2010/05/cantina-laredo.html
Talavera Cocina Mexicana Review:
http://foodieinmiami.blogspot.com/2010/07/talavera-cocina-mexicana.html
Rating:
3.75 out of 5 salamanders, mostly for service.
- Posted using BlogPress from my iPhone
Ginza Japanese Buffet & Hibachi
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Mediocre at best Japanese buffet in Aventura. We were thinking buffet/Japanese steak house or buffet/Mongolian BBQ. We were wrong.
What we had:
Not the best ever. The nigiri and sashimi were pretty good--standouts of the meal for sure. You might want to veer clear I'd the pepper-encrusted salmon nigiri (in the picture, it's on the far left right above the sushi gap) it blew the crap out of my palette.
The maki rolls were a bit "spicy" (read: mayo-laden and not at all spicy) and fatty.
The Chinese dishes were uninspired and greasy at best; downright gross at worst.
The raw seafood was mostly tasteless with icky shrimp.
The fried snacks were not great--the rangoons and calamari were a special level of 'dear god what have I put in my mouth?'. Of note: the exception to all this greasy, weird-tasting mess were the sesame balls with red bean paste, which are always a favorite of mine.
My DH was excited to have ice cream for dessert. Aside from his favorite cookie flavor, they had a rum something, green tea and red bean. I had another sesame ball and fresh fruit for dessert.
Décor:
Tourist Japanese.
Service:
Buffet-style in kimonos.
Overall impressions:
Ummm.... no. We were hoping for Japanese steakhouse-style Hibachi; we knew better than to even get a quarter hope up for Mongolian BBQ--SoFla seems to have never heard of the goodness that is picking a bowl of your desired ingredients, adding sauces and spices to taste, and handing the whole shebang over to the Hibachi cook who expertly cooks your selection and scoops it into a bowl for your happy consumption.
What is up with Japanese buffets serving Chinese food? Japan has a rich and varied culinary tradition. I think people are ready. Let's just do away with insipid, gloppy fake Chinese food geared toward fat Americans. Actual Japanese food FTW!
Rating:
2.25 out of 5 salamanders
If you wind up here, stick to the sashimi and dessert.
- Posted using BlogPress from my iPhone
What we had:
Not the best ever. The nigiri and sashimi were pretty good--standouts of the meal for sure. You might want to veer clear I'd the pepper-encrusted salmon nigiri (in the picture, it's on the far left right above the sushi gap) it blew the crap out of my palette.
The maki rolls were a bit "spicy" (read: mayo-laden and not at all spicy) and fatty.
The Chinese dishes were uninspired and greasy at best; downright gross at worst.
The raw seafood was mostly tasteless with icky shrimp.
The fried snacks were not great--the rangoons and calamari were a special level of 'dear god what have I put in my mouth?'. Of note: the exception to all this greasy, weird-tasting mess were the sesame balls with red bean paste, which are always a favorite of mine.
My DH was excited to have ice cream for dessert. Aside from his favorite cookie flavor, they had a rum something, green tea and red bean. I had another sesame ball and fresh fruit for dessert.
Décor:
Tourist Japanese.
Service:
Buffet-style in kimonos.
Overall impressions:
Ummm.... no. We were hoping for Japanese steakhouse-style Hibachi; we knew better than to even get a quarter hope up for Mongolian BBQ--SoFla seems to have never heard of the goodness that is picking a bowl of your desired ingredients, adding sauces and spices to taste, and handing the whole shebang over to the Hibachi cook who expertly cooks your selection and scoops it into a bowl for your happy consumption.
What is up with Japanese buffets serving Chinese food? Japan has a rich and varied culinary tradition. I think people are ready. Let's just do away with insipid, gloppy fake Chinese food geared toward fat Americans. Actual Japanese food FTW!
Rating:
2.25 out of 5 salamanders
If you wind up here, stick to the sashimi and dessert.
- Posted using BlogPress from my iPhone
Sra. Martinez
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We decided to have another in our continuing 'foodies with cameras' quest with our good friend Kevin and man, we weren't disappointed. Some of the pictures I took turned out like crap, but the food didn't and that is what counts.
Let me preface this review by saying I try really hard not to be a complete chef fangirl. I strive to be as objective and balanced as possible when writing my reviews, if anything I try to be over-objective when it's for a restaurant of a chef I admire or have heard rave things about. I don't want to join the ranks of the self-serving glad-handing food bloggers. Ass kissing is not why I blog. I blog not only for you, the reader, but for me. I like having a record of where I've been and what I've had so I know if a restaurant is worth re-visiting. I love having readers as well, don't get me wrong, and not a few of the places I've been is with my readership in mind. I like being able to give people an unbiased review of the places they should (or shouldn't) spend their hard-earned money.
Having said that, I fear I sound like a gushing fangirl in this review, and though it pains me to admit it, I think it's true. I might just have a Chef crush on Michelle Bernstein. There, I said it. It's out there in the universe, in indelible type. I, Foodie In Miami, have a crush. I don't think it colored my objectivity since I've only just 3 minutes ago discovered said crush after finishing the rest of the writeup, but it's there.
Sra. Martinez is Chef Michelle Bernstein's Spanish-influenced tapas restaurant located in the heart of the Design District and embodies what I have come to expect from this Chef from watching her on Top Chef, Check Please and when she kicked Flay's butt on Iron Chef America. In her TV appearances, Bernstein appears to be nothing short of gracious, elegant and playful and a thoughtful, talented chef. Through her restaurants you can tell that this assessment is true. She really takes the time to think about what she is doing and presenting to the diner. It's rare to see a Chef at that level that is so approachable and so non-ego driven--someone you can root for with no hesitation, someone that loves where she comes from and works hard to improve it. What other James Beard Award winning chef would have a local restaurant review show on PBS and her flagship restaurant in a still up-and-coming district (Michy's is located in MiMo/The Upper East Side)?
What We Had
Egg Yolk Carpaccio with Sweet Shrimp and Crispy Potatoes
This dish had me at egg yolk. I'm in an admitted lifelong torrid love affair with eggs, but this dish is good even if you are not.
What looks simple (almost like Mee Krob at first glance) turns into a rich, velvety sweet/salty/soft/crunchy flavor riot after gently scooping the egg yolk up from the bottom of the dish and ladling it over the mound of crispy potato and soft sweet shrimp. The salty sweetness of the shrimp balances perfectly with the crunch of the potatoes and the deeply satisfying richness of the yolks. A winner in our book.
Roasted Bone Marrow with Schwarma Spice, Sumac Pickled Onions, Apple Butter and Toast
This dish elicited more than a few spontaneous exclamations of "holy shit!" it was so good. If you haven't had the wonder that is bone marrow, the nearest thing I can liken it to would be cow butter. I've stayed far away from bone marrow until now, slightly frightened by the consistency I imagined and horrified by the fat content. No more. This was fabulous. I didn't get much of the spice, but I think that was the point. The onions lent a nice texture change, and combined with a light schmear of the apple butter… forget about it. This is not Amish country apple butter. It's velvety, has a hint of apple freshness and gives a nice little counterpoint to the richness of the marrow.
Croquetas with Jamon, Manchego and Fig Marmalade
This is perhaps the best representation of a perennial Miami favorite--the croquetta. Tender nuggets of soft potato protect salty Jamon and creamy Manchego cheese. What really did it for us with this dish was the fig marmalade. The sweet, slightly sour tang gave the ham a nice punch.
Cauliflower Steak with Marcona Almonds and Golden Raisins
The chef had even my sweet-with-savory-hating husband singing this dish's praises. The nuttiness of the cauliflower really balanced the plump sweetness of the raisins, and the simply treated almonds gave their all for a really nice, well-balanced (and very needed) vegetable component to our feast.
Garbanzo Stew with Chorizo, Kale, Tetilla Cheese and Quail Egg
The picture looks like crap, but the dish was awesome. Possibly my favorite of the night, this dish's dead simple looks hide it's complex flavors and wholly satisfying comfort. This is Spanish comfort food at its finest, with the best chorizo I've had in town. This isn't the under-seasoned or mealy stuff--this is the good stuff. All richness, complex flavors and nice meaty texture--what all chorizo aspires to be. I need to learn how to make a passable version of this dish, and pronto.
Lamb Pinchos with Romesco and Grilled Scallions
Perfectly cooked lamb lollipops with just enough sear to be interesting, and a velvety romesco sauce. Although I almost missed the deeply seared fat cap I only barely trim off when I cook lamb, this was a great rendition, and a little better for you as well. Romesco if you haven't tried it, is one of my favorite sauces--with a little attention, simple red peppers and almonds (among other ingredients) turn into a rich, delicious sauce that is perfect on everything from meats and seafood to potatoes and pasta. The next time you're in the mood for a new all-purpose sauce, whip some up. You won't be sorry.
Bacon Wrapped Rabbit with Carrot Risotto, Glazed Carrot Pearls and Pork Jus
Oh yeah, you heard me right. Carrot pearls and pork jus. A lot of love went into this dish. What is a carrot pearl, you might ask? It's a tiny perfect sphere of crunchy carrot scooped out by hand by a poor sous chef. Love.
You can certainly taste the love in this dish. The rabbit is most, if a bit on the overwhelmed side by the bacon, the risotto with pork jus is so good I wanted a huge bowl of it, and the pearls? They give just the right amount of crunch to give you something to ponder.
Pastelito de Membrillo y Queso with Quince, .....
I didn't get the whole name of the dessert, but it was nothing short of amazing. Vanilla and possibly rum? ice cream topped with a flag of salty, crispy Jamon ham and deeply toasted nuts on one side with a fried pastry hiding a surprising pocket of soft cheese and sweet quince at the other. This dish walks the line between sweet and savory beautifully, serving as a great reminder that cheese can make one hell of a dessert dish.
Churro with Chipotle Chocolate
Also not the proper name of the dessert, but was it ever good. I had no idea churros were supposed to taste like that. Nothing like the hard greasy things you get at event stands or the mall. These churros were light and flaky crispy on the outside and warm and soft in the middle. Dusted with enough sugar to give sweetness to the dark, slightly bitter chocolate with nice spice, each composed bite made you want to come back for more.
Decor
Sra. Martinez is located in a 1920s old Post Office, and is decked out in rich black wood and gorgeous patterned tile with hits of reds, yellows and citrus. The decor supports the playful colors of the dishes perfectly and serves to give a sense of lightness and air. I have seen complaints about the size of the restaurant online before, but we had no such qualms. Sure, it's small, but food of this caliber wouldn't work in a 200-seater restaurant. Intimate is nice, and even the chairs are comfy. I mean, c'mon people, Michy's is small too. It's obvious (at least to me) that that is what the chef is going for. An intimate setting where you can have great food and conversation with friends, and not have to worry about 200 other diners ratcheting the decibel level up to 11. If she wanted to be Paula Deen with a warehouse and cattle call for seating, I'm sure Chef Bernstein could be. But that's just not her style.
Service
Hands down the best service I have had to date in Miami; possibly ever. Everyone we spoke to was knowledgeable and gracious, attentive without being overbearing, and more than willing to talk about dishes you could tell they were very proud of. We left feeling not only well taken care of, but like we had a better picture of what the Chef had intended. That's rare and something very worthwhile indeed. Food is a topic I never tire of, and it's nice to get background on something I spend so much of my time thinking (and writing) about.
Overall Impressions
I'm looking for something less than stellar to say about Sra. Martinez. A little qualm; something I would change about the dishes we had, and I can't. The only things I can say even remotely negative are nitpicky. And you know what? I'm no where near this level of chef, so that is ok. I'm great at home, but for an audience? I think not. I've been trying for a day now to see if my amazement will dim with time, and so far it's not happening. This place is amazing.
I think I enjoyed it more than Michy's and even though it really, really pains me to say it… more even than Michael's Genuine. Granted, they're two different kinds of food (both tapas style, but from two different cultural backgrounds), so there is definitely room for both in the pantheon of kickass food in Miami. I still think Michael's is where I will take out of town not necessarily foodie friends, but those foodie visitors? watch out, you're in for a treat.
With Sra. Martinez, you can tell each dish has been thought about and thought about and tested and loved long before it gets to your plate. Think of it as a love letter from Chef Bernstein to Miami. She is at the top of her game with this place, and I can't wait to go back for brunch. Not to detract from Michy's, which is also stellar, but at Sra. Martinez you can relax more--maybe it's the dark woods and high ceilings, maybe not. I guess this will just give me a good excuse to go back soon so I can tell for sure :)
Michy's
Review
To view more pictures of this dinner, visit Gastography or view the photo set on Flickr.
Rating
5+ out of 5 Salamanders
Pei Wei
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Fast casual Asian bistro by P.F. Changs.
What we had:
I had the Japanese Chile Ramen with shrimp. This was a pretty decent dish--sweet, spicy, and mostly well-balanced. The sauce was good overall, but got a bit oppressive toward the end.
My DH had the Pei Wei Spicy dish with chicken and brown rice. Also a perfectly good dish with the addition of vinegar.
On a subsequent visit we had the Thai basil chicken (a little far on the sweet side for my liking), Kung Pao chicken (a great balanced dish), and the crab rangoons (also great).
My main gripe with The dishes so far is the lack of vegetables--I like a good 2 to 1 vegetable to meat ratio, these dishes have so far been barely 1:1 and the leaning toward sweet. Next tome I think I'll look for a non-sauces dish.
The iced tea options are exciting: both chai black and mandarin orange green tea. Both were pretty good.
Décor:
Modern Asian bistro style with opulent reds and clean black woods.
Service:
Order at the front with table runners.
Overall impressions:
Not a bad place and for the price ($22.03 for the two of us), I really can't complain. I like the open kitchen and galley-style wait staff runner area. During our second visit, the crisp dark jeaned floor manager was impressively attentive and engaged with his staff and customers alike.
Rating:
3.25 out of 5 salamanders
**upon further review and subsequent visits, I revised the rating down to a 2.75. Why? Everything else I have had at Pei Wei is sickly sweet and covered in goop, even the salad. The crab rangoons however, are excellent.
- Posted using BlogPress from my iPhone
What we had:
I had the Japanese Chile Ramen with shrimp. This was a pretty decent dish--sweet, spicy, and mostly well-balanced. The sauce was good overall, but got a bit oppressive toward the end.
My DH had the Pei Wei Spicy dish with chicken and brown rice. Also a perfectly good dish with the addition of vinegar.
On a subsequent visit we had the Thai basil chicken (a little far on the sweet side for my liking), Kung Pao chicken (a great balanced dish), and the crab rangoons (also great).
My main gripe with The dishes so far is the lack of vegetables--I like a good 2 to 1 vegetable to meat ratio, these dishes have so far been barely 1:1 and the leaning toward sweet. Next tome I think I'll look for a non-sauces dish.
The iced tea options are exciting: both chai black and mandarin orange green tea. Both were pretty good.
Décor:
Modern Asian bistro style with opulent reds and clean black woods.
Service:
Order at the front with table runners.
Overall impressions:
Not a bad place and for the price ($22.03 for the two of us), I really can't complain. I like the open kitchen and galley-style wait staff runner area. During our second visit, the crisp dark jeaned floor manager was impressively attentive and engaged with his staff and customers alike.
Rating:
3.25 out of 5 salamanders
**upon further review and subsequent visits, I revised the rating down to a 2.75. Why? Everything else I have had at Pei Wei is sickly sweet and covered in goop, even the salad. The crab rangoons however, are excellent.
- Posted using BlogPress from my iPhone
Sustain
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Local, sustainable food darling located in Midtown.
What we had:
I had the Cobia with sautéed eggplant and potato wafers and a caramelized onion/carrot/cardamom sauce. A very nice piece of perfectly cooked firm fleshed white fish with a delicate sauce and really good side. Cobia is a firm white fish around the dame firmness as Sea Bass, minus the butteriness.
My DH had the pork loin with applewood smoked bacon and peas. The pork had a great taste and the dish was well balanced.
We also split a side of really complex and deeply satisfying Mac & cheese.
To drink, I had The Flapper--an interesting and complex pink cocktail with hints of lemon, cardamom and blueberry.
My DH had a Monk In The Trunk--one of his favorite brews. From a small brewery in Jupiter.
Décor:
The decor is beautiful and... You guessed it, sustainable, with large ribs of smooth curved wood lining the walls--it's almost like eating in the belly of a whale. The almost-wicker silver globules hanging from the ceiling almost look like bubbles, reinforcing the land to sea theme.
Service:
Attentive and knowledgable.
Overall impressions:
Sometimes the buzz surrounding new restaurants, here at a fever-pitch because of the zeitgeist-is warranted, sometimes not. I'm happy to say that in this case it certainly is and this was the first trip of many.
Rating:
4.5 out of 5 salamanders
- Posted using BlogPress from my iPhone
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