Jimmy'z Kitchen in Wynwood

Every time I go to Puerto Rico, I have to have some traditional Mofongo to soothe my soul. Mofongo is a typical dish, made with a mashed mound of plantains, into which a combination of seafood, meat, or vegetables is added. I remember the first time I had Mofongo in San Juan about 5 years ago. I had heard of this tasty treat from my Puerto Rican friends but had never tried it.It was love at first sight.
And while I continued to have it in Miami whenever I had the craving, I had never found one that truly reminded me of my first time in Puerto Rico. I hadn’t that is, until I had some Mofongo therapy at Jimmy’z Kitchen in Wynwood, located at 2700 North Miami Avenue.

Looking to relax during lunch, my good friend suggested we go to Jimmy’z. She promised the Mofongo would be incredible and I would think I was back in La Isla Del Encanto.  I was ecstatic because she’s Puerto Rican, so she knew what she was talking about.  The first thing I noticed as we walked in, is that the place is very colorful, offering both indoor and outdoor seating.  It has an expansive menu, featuring an array of Latin-inspired dishes, along with healthy salads and daily specials. We decided to try some favorites and some traditional cuisine.

Aranitas

Bolitas de Queso

We started off with Aranitas. These are shredded plantains, deep fried and served with a ketchup/mayo dipping sauce. They were delicious; very crunchy and tasty. I happen to be a diehard fan of the ketchup and mayo combination so I was in heaven. Next, we had a Jimmy'z favorite: their Bolitas de Queso, or cheeseballs, topped with guava sauce. The cheese was warm and creamy and paired very well with the sweetness of the guava. I could keep dipping and eating those all day.

Pastelon

Chicken Mofongo

Getting excited, we ordered two entrees. The Pastelon and my beloved Chicken Mofongo. Pastelon is another plantain-based dish filled with ground beef. This Pastelon had capers, raisins and was topped with a "queso blanco del pais", a signature white cheese made in Puerto Rico that was insanely good! It was served with a spring mix side salad that included spinach, cucumbers, tomatoes and carrots; and was bathed in a nice cherry-vinegar dressing.  The Chicken Mofongo, was well, Puerto Rican therapy. My friend was right - I felt like singing En Mi Viejo San Juan. Served with a creole sauce, it had a wonderful homemade taste that hit the spot.

Dessert Selection

Guava Cheesecake

The only thing I regret about my visit to Jimmy'z is that I got so full with their amazing cuisine, that I didn't leave any room for dessert. No worries, though, I returned for their guava cheesecake a few days later and had it to go! You definitely have to try it. You will thank me for the tip. By the way, I found out Jimmy's Kitchen offers live music on specific nights, so that sounds like another adventure in the making! And they also have another location in South Beach, making Mofongo therapy that much easier to get.

For more information, you can call Jimmy'z Kitchen at 305 573-1505 or visit them online at http://www.jimmyzkitchen.com.

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EDGE Steak & Bar

A rainy weekend in South Florida, where our ever-wise meteorologists (is that an oxymoron?) predict an over eighty percent chance of rain, usually means we want to stay home and order takeout. By the time I caught the weather forecast, I had already made reservations a few days back at a relatively new restaurant whose menu had peaked my curiosity. Being the adventurer that I am (and owning a rather large umbrella), I decided I was following the Post Office philosophy. I was having my restaurant adventure - rain or shine!  It was a Saturday night, my car had good brakes and I was hungry. So, I rocked my galoshes and drove down to the Four Seasons Hotel in Brickell to have dinner at EDGE Steak & Bar, located at 1435 Brickell Avenue.


EDGE, located on the seventh floor of The Four Seasons Hotel, opened its doors on November 2011. It is a modern, trendsetting steakhouse, that sets its own pace to redefine what a steakhouse should be. The first thing that stood out as we walked through the restaurant to our table was the subdued yet visible lighting; not the norm for other steakhouses. A beautiful bar located in the center near the entrance, is towered by dozens of hanging lamps, providing a cozy, romantic feel.  Off to the sides, elegant u-shaped couches and tables encased in their own niches, face the center dining area, where you find more tables and chairs. The decor is sophisticated but not overstated, and it all comes together in a very appealing way.

Chef Aaron Brooks

Any talk about the food at EDGE must be preceded by its passionate Executive Chef, Aaron Brooks. An Australian native, Chef Brooks is the heart and soul behind the innovative cuisine at EDGE. He has embraced the prominent Latin culture in Miami, infusing its flavors into his dishes by using familiar ingredients in bold, new ways. Another important philosophy practiced in his cooking is a farm-to-table approach, focusing on using the freshest, local products available. He believes providing customers with healthy all-natural ingredients that are sourced locally will yield the best flavors. So much so, that there is actually an herb garden on the seventh floor terrace where Chef Brooks harvests his hot peppers to use them in his culinary creations. Aside from all of Chef Brooks' expert cooking techniques, I have to say he is an incredible person, friendly and humble, that genuinely loves what he does.

Signature Tartares

Chickpea and Parmesan Croquetas

Fresh baked bread

Oscar, our waiter, came virtually seconds after we sat down to greet us. He brought us our menus and took our drink order. We decided on a Pinot Noir: Domaine Vincent Girardin Pommard Les Vignots, from Burgundy, France. Great choice! Oscar explained that several dishes had been added to the menu just a few days before and told us what they were. After a while of browsing, I realized there were so many I wanted to try! While we made up our minds, we started with a new item, the Chickpea and Parmesan Croquetas, served with a Five Herb Dip. It was a new combination for me and I wasn't sure if that marriage would work, but it turned out to be love at first sight. They were excellent! Very savory and addicting! Next, we tried the Sampler featuring all of their Signature Tartares: Corvina, Beef, Octopus and Ahi Tuna. I was momentarily enthralled as I realized there seemed to be a party in the Tartare Department and my mouth was the guest of honor. I took one of the plantain chips they brought us to accompany the tartares, and struggled over which one to try first. The Corvina was divine and my favorite! It was mixed with baby cucumbers, green apples, and celery leaf yellow pepper sauce, or aji amarillo as we like to call it.  Of the four, this one tasted very similar to a Peruvian ceviche. The Octopus, new on their menu, was amazing as well. It was prepared with baby artichokes, cilantro, charred tomato salsa and saffron. I'm usually not a fan of octopus, and I couldn't stop eating it. The Ahi Tuna, my usual choice in tartares, was perfect.  It had a hint of sweetness that I loved; made with pickled shallots, watermelon and Italian parsley. Finally, the Beef added variety to the seafood theme. Full-flavored, the Angus Tenderloin came dressed with traditional garnish and topped with pickled mustard seeds. Scrumptious! All four tartares were fresh, and a definite must-have.

Crab-onara

Florida Snapper

Next, we were ready for the entrees. I wanted to try the Crab-onara, a new dish introduced by Chef Brooks, mimicking a pasta carbonara, but with his own personal touch. The Bucatini pasta was bathed in a sauce much lighter than a traditional carbonara sauce; somewhat similar to a broth.  It had chunks of Florida Blue Crab, English peas, and crunchy pieces of Nueske's Bacon. Sitting on top, was a Lake Meadow Natural Egg, ready to be pinched with a fork, while a generous amount of shaved Parmesan cheese completed the dish. Unbelievable! It was a total masterpiece. Our second entree was the Florida Snapper. Once again, it was a hit! We found it to be extremely flavorful, with the perfect blend of seasoning and a nice, firm texture. They brought us two sauces along with the fish, a Chimichurri and a Lemon Parsley Butter. Although the snapper tasted incredible on its own, we tried the sauces out of curiosity and found them to be very good. As a side, we ordered the Sauteed Watercress, which were gingerly combined with chorizo and marcoma almonds. The chorizos were so tasty, we wanted to have an endless supply in the salad.

Sauteed Watercress

Chocolate Napoleon

Cast Iron Brownie

Totally at a loss for words over the meal we just had, the moment came to order dessert. I wasn't sure if I could eat anymore but when I looked at the menu, my heart stopped. There were two desserts that seemed to be calling my name: The Chocolate Napoleon and the Cast Iron Brownie. The Chocolate Napoleon had layers of several types of chocolate, Coeur de Guanaja Ganache, which boosts the intensity of the chocolate, Milk Chocolate Crunch, and a wafer on top; served with White Chocolate Raspberry Ice-Cream. Do you see a chocolate pattern here? I was in heaven! Just look at the picture and tell me if that doesn't make you say "Wow!" Dessert #2, The Cast Iron Brownie, which Oscar playfully referred to as the "Jenny Craig Special" was a celestial delight. I had to admire it a bit before I sunk my spoon in it. The sweet, decadent brownie was covered entirely in fluffy marshmallows and pieces of granola, with a scoop of creamy macadamia nut ice-cream on top, and a drizzle of dulce de leche. Once we were done, we argued over which one we liked best, but finally agreed - they were both amazing! 

Chef Brook's Signature Spices

As we waited for our check, we got another pleasant surprise. Oscar brought us their signature flavored cotton candy, which gave the whole experience a nice finishing touch. And if that wasn't enough, he handed us a small glass jar of Chef Brook's Cutting Edge rub which is given to all diners as a souvenir. I can't wait to try it at home on one of my dishes! (Bet you didn't know I can cook!)

We left EDGE impressed with the impeccable service we received from everyone and the outstanding culinary talents of Chef Brooks.  We learned they also offer an interesting Sunday brunch; including traditional favorites embellished with a food truck flair. That's all I needed to know! You'll be seeing me again soon.


For more information, you can call them at 305-381-3190 or visit them online at http://www.edgerestaurantmiami.com.

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Royal Caribbean's Allure of the Seas

Welcome to the Allure of the Seas

Boardwalk Dog House

I just got back about a week ago from a 7 day cruise through the Caribbean aboard Royal Caribbean's Allure of the Seas; the newest ship in the Oasis class. If you've been aboard this majestic ship, you know that you sometimes tend to forget you are in the middle of the ocean as you walk through Allure's rendition of Central Park, complete with trees and simulated singing birds and crickets. The Boardwalk is also unbelievable, with its beautiful carrousel and delicious Coney Island-style hot dogs from the Boardwalk Dog House. And of course, there is something incredible about ice-skating as you navigate through warm ocean waters, or fly across a zip line on a moving ship.




Central Park at night

Carrousel in the Boardwalk



Ice Games Show

Crack-A-Lackin Smoked Salmon

Parade in the Royal Promenade

But while the Allure of the Seas was breathtaking in all of its elegance and splendor, and I immensely enjoyed the entertainment, including the colorful parades on the Royal Promenade, acrobatic wonders in the AquaTheater, and the captivating shows, (my personal favorite being the Broadway hit musical Chicago); the food was an unforgettable part of my journey. There are a whooping 25 dining options on board the ship! Besides the Main Dining Room, Adagio, and the buffet restaurant, Windjammer Cafe, there are several other complimentary options to choose from. You can grab a quick bite in Park Cafe, which serves delicious sandwiches and made-to-order salads, pizza at Sorrentos, or enjoy a fun and tasty Character Dining breakfast, featuring Dreamworks characters. The kids (and kids at heart) will love eating movie-inspired breakfast items like Crack-A-Lackin Smoked Salmon Plate and Chocolate Love Potions while taking pictures with Alex, Gloria and Mort from the movie Madagascar.

View to the Promenade

Broadway Musical "Chicago"

Sit back and enjoy...

Decadent Dessert Sampler

If you're in the mood to venture into something different, the ship also has a nice selection of specialty restaurants (for a nominal fee) that offer options like Italian food, Mexican food and a Brazilian steakhouse. But to be perfectly honest, the dinner in the Main Dining Room was so phenomenal, I couldn't venture anywhere else in the evenings. I looked forward to the incredibly cheerful service, creative presentation, and medley of flavors I would savor each night. It was the perfect prelude to the dancing and night time enjoyment that followed. Oh, and if you must have your shot of Starbucks java, don't worry. The Allure boasts the first Starbucks at Sea. This is a post celebrating the fabulous dining adventures aboard the Allure of the Seas, and giving you a glimpse of some of the amazing dishes I feasted on during my sailing.

Appetizers

Antipasti Platter



Shrimp Cocktail

Caprese Salad

Crabcake

Scallops Au Gratin

Entrees

Lamb Shank

Garlic Tiger Shrimp

Lasagna Al Forno

Grilled Sea Bass

Surf and Turf - Lobster and Prime Rib

Desserts



Raspberry Panna Cotta

Cherry Chocolate Cake

Key Lime Pie



I hope you liked your virtual culinary trip on the Allure of the Seas. Now you have to embark on your own journey; eating five times a day and growing a couple of pant sizes in order to truly comprehend this awe-inspiring experience. In the meantime, for my complete album of food pictures from the Allure of the Seas, visit my FB page at http://www.facebook.com/AdventuresoftheFoodaholic, and if you like what you see, please take a couple of seconds to Like my page! Enjoy and Bon Apetit!

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The Joint Bar & Grill (CLOSED)

Those of you who know me, know I am a die-hard Miami Heat fan! As we prepared to continue stealing The Thunder on Sunday night's Game 3 Finals (pun intended..lol), a group of us decided to go watch the game at a South Miami neighborhood gastropub, boasting a giant projection screen: The Joint Bar & Grill, located at 9555 South Dixie Highway.


The Joint Bar & Grill is a family-owned restaurant and bar that offers classic American food at great prices. You can always find both father and son working around the restaurant; making sure everyone is having a good time. Besides sporting a very casual and fun ambiance, perfect to watch a game, you can expect to find delicious gourmet dishes, and a great staff.  On Sunday, the place was packed, and there were great beer and drink specials to get the crowd started. Of course, my adventures always revolve around ways to tantalize your taste buds, so here's a preview of a few gastronomic treats you will find on The Joint's new menu when you go watch The Heat win The Playoffs.

The Croqueta Preparada Burger

Seared Tuna Tacos

First thing's first. The Joint cooks up a burger I had been dying to try since The Grind Miami: The Croqueta Preparada Burger. It is made with a Creekstone Farms Certified Premium Black Angus and Serrano ham patty, and topped with crunchy slices of Serrano ham, Manchego Cheese, a delicious homemade Serrano ham and Manchego cheese croquette, pickles and mustard; all served inside a toasty bun. I ordered it and I scored!! It was good!  I felt like Wade in the third quarter of Game 2. Hot! Another winner at the table was the Seared Tuna Tacos. These were four soft tortillas topped with seared ahi tuna, asian slaw and a wasabi avocado cream that gave it an electrifying kick. Not only was the taste fresh and delicious, but the presentation was awesome!

Spicy Chorizo Tacos

Croquettes

Still hungry from all the energy we were expending high fiving each other, we ordered the Spicy Chorizo Tacos.  They weren't kidding when they named them! These hot little suckers consisted of four soft flour tortillas served with a spicy Mexican chorizo, pico de gallo and a flavorful sour cream guacamole. While they were tasty, we could really feel The Heat when we bit into the chorizo. If fire-breathing spicy is your thing, then this is the dish for you! Just make sure to have a nice, cold pitcher of beer nearby. Deciding to try and score one more basket, we ordered the Serrano Ham and Manchego Cheese Croquettes. Interestingly enough, when they arrived at the table, they looked more like papas rellenas (stuffed potatoes) than croquettes. Round, drizzled with guava sauce and sprinkled with parmesan cheese, they were another 3-pointer for Team Heat.

Joint Donuts

Popcorn N Waffles

Into the fourth quarter, we figured we needed to attack the desserts. Two of them caught our eye. We had the Joint Donuts and the Popcorn N Waffles. The Joint Donuts were The Joint's very own version of Thai Donuts - with a Latin flair. Not only were they served with condensed milk, but also with a sweet guava sauce! Oh Yeah...Slam Dunk! But wait! There's more. The Popcorn N Waffles were my all-time favorite. Get a load of this: bacon and chocolate waffles that practically melted in your mouth, were served with homemade popcorn ice-cream and topped with a Jack Daniels maple syrup. I want you to just imagine that burst of flavors in your mouth. Exactly! It was that insanely good!

By the end of the game, we were all no longer thirsty (clearing throat), our tummies were happy and the Miami Heat had won their second victory against the Oklahoma Thunders in the Finals 91-85. I can't wait to go back to The Joint for some more incredible Heat action and their amazing food! Go Heat!

For more information, you can contact them at 305-603-9929 or visit them online at www.thejointbarandgrill.com.

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