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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
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