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society donor
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  1. Joe's is certainly a local (and beyond) legend for their stone crabs, and you can either eat them at the restaurant or get them from the take-away spot next door. There are certainly other places to get them either at restaurants or for take-out. I've had from Delaware Chicken in Hollywood before and theirs are good. Norman Brothers in South Miami also gets good ones. Incidentally, as for sauce, melted buter or mustard sauce are typical, but honey mustard is not customary at all, and is also not what Joe's serves. If you're interested in the Joe's mustard sauce recipe, you can find it here (no
  2. Sorry this comes so late (I didn't know there were any signs of life on this board) but the Mahogany Grill in Miami Springs does chicken & waffles.
  3. Of course I should have also mentioned Joe's Stone Crab in South Beach.
  4. For Miami (I've given links to more detailed writeups where I have them) - Area 31, new restaurant in the Epic Hotel downtown, does a very good job with locally sourced seafood (named after the UN-designated fishing area that includes th Florida coast). More info here. River Oyster Bar on Miami Ave. near Brickell/Downtwon is good. Many people highly recommend Alta Mar on South Beach, I have not been. For an old school type seafood place, Captain's Tavern in South Miami is a long time favorite though it's been some time since I've been. I like Chef Creole on NE 2nd Ave. & 54th St. for Creol
  5. Either the prices went up or that was some expensive water and wine. I recall we did the long-version tasting menu (in Feb/March) which was around €65 if memory serves. Just noticed on their website they're opening another one in Berlin. http://www.dospalillos.com/home.php
  6. A couple weeks ago I had the good fortune to be invited by Chefs Kurtis Jantz and Chad Galiano at Neomi's for another "Paradigm" dinner, this time as an observer and participant in the kitchen. The invite was the product of an online discussion between myself and Chef Chad, prompted by Grant Achatz's post on the Atlantic Food site about "open kitchens" and "interactive dining." Instead of bringing the chefs out to the dining room, they proposed instead to bring the diner into the kitchen. As an added bonus, Chef Chris Windus of BlueZoo in Orlando was also in as a collobrating guest chef for th
  7. When Chef Bernstein came out, she went to one of the tables that had gotten a lot of attention from the FOH staff (esp the maître d' or floor manager) and talked to them exclusively; she didn't walk around the room to talk to the other tables. When I made an effort to say thank you to her, just as I had to our servers, she made no indication that she noticed or cared. Had this been an important part of the meal, I would have devoted more time to it, but frankly I don't care what list I'm on. However, as others have referred to the "see and be seen" quality of the place, the single-sentence me
  8. I'm not sure that the reference point for Dos Palillos is "Asian street food" so much as dim sum on the Chinese side and izakaya on the Japanese side. Having said that, it was a fun meal and I liked the price.
  9. This thread hasn't been updated in some time, and since I finally finished a magnum opus rundown on my several experiences at Michael's Genuine Food & Drink, I figured it was the right time. I first experienced Chef Michael Schwartz's cooking more than a decade ago when he was the chef at the then newly-opened restaurant Nemo on South Beach. The food at Nemo was full of flavor but still executed with something of a light hand, and for years the place was one of my favorites. Schwartz left Nemo several years ago after a falling out with partner Myles Chefetz, and pursued a few other ventur
  10. Jonathan Eismann, chef of Pacific Time in Miami, has opened up a new pizza parlor and mozzarella bar in the Design District, right around the corner from PT. Opening night was last night and I stopped in to try it out. I've got a post with a link to the initial menu here and a further report on our visit here. It's a small and simple place, mostly white and stainless steel with a bit of a color accent from some orange plastic chairs. There's a few rows of tables and some additional bar-height seating around the front windows. One one side of the entrance is the mozzarella bar, behind which in
  11. I'm not even suggesting that Sergio's on Coral Way is worth a trip from Miami Beach.
  12. It may have also been Sergio's which is decent. The original owner of the Latin American Cafeterias, Luis Galindo, has more recently opened up at least one new one in West Miami, though I haven't been and haven't heard anything good or bad.
  13. I've been back several times since this post. My most recent report is here: Sra. Martinez - Miami Design District and gives a more complete run-down of the various items I've sampled. The menu, similar to Michy's, is in a somewhat constant state of metamorphosis. Some stalwarts stick around, but several items come and go, and still others get tweaked every couple months. As an example, one of the items I was underwhelmed by on one of my earlier visits, a sweetbread paired with a romescu sauce and caperberry, became on a more recent visit a sweetbread with a semi-sweet orange sauce with lettuc
  14. There is not much new under the sun in the way of Cuban food in Miami that is not already covered on this thread. I think some of the best advice is in Miami Danny's post above which if I may paraphase is (1) Cuban food is often good but rarely ethereal; and (2) there's a lot more diversity and variety in the way of Latin American food in Miami than just Cuban. Having said that, a few places that missed mention in this thread: - Enriquetas, a simple Cuban place in the Wynwood neighborhood of Miami (north of downtown, south of the Design District; a little rough but not "take your life in your
  15. Curious - we ate in the modern downstairs dining room, which when we were there was the "smoking" room.
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