Dolores But You Can Call Me Lolita

Dolores But You Can Call Me Lolita...No, I am not introducing myself. This is actually the name of the restaurant I had my latest adventure in, located at 1000 South Miami Avenue; right in the heart of pulsating Brickell. It's a real hot spot, in an eye-catching locale, which holds as much history as it does originality in its name.

The building that Dolores (as it's affectionately called) is situated in was originally built in 1923; following the architectural design of the time. A beautiful Mediterranean Revival style classic, Dolores features a two-story hipped roof, with an arcaded porch and unique balconies. It wasn't always a restaurant though, and its past is very interesting. Back in the day, this was the site of Miami's Fire Station No. 4 which is why about two decades ago, it was the home to another popular restaurant appropriately called Firehouse Four. This place had a rocking Happy Hour that brings back more than one happy memory... but let me get back to the point. The building is now listed on the National Register of Historic Places.

Dolores opened its doors in October of 2007. The decor is phenomenal; offering a panoramic view of the Miami Skyline from its upstairs, outdoor dining area.  Indoors, the flowers and lit candles contrast against the sleek white furniture, creating a chic and trendy ambiance. Downstairs, hip Miamians and others gather for dancing and drinking and you can always expect a crowd in the later hours.

Entertaining my taste buds with their creamy secret recipe spread...

Causa with Shrimp

Huevos Rotos

The concept at Dolores is unique, featuring three prix fixe menus ($15.99, $19.99 and $23.99) which include an appetizer and an entree. The food is an eclectic mix of International flavors cooked in an original fashion. You can choose from any of the appetizers but what determines the price is the entree you select. This particular evening, we had gone to a Happy Hour event nearby, and after a few drinks, I was in the mood for some good eating. The two appetizers we chose were the Causa with Shrimp and the Huevos Rotos. The Causa with Shrimp was a pleasant surprise, considering this is not a Peruvian restaurant. The texture was perhaps not as creamy as I've had before, but it was tasty and had a nice combination of flavors. One thing that was different in its preparation was that the shrimp were actually finely chopped within a shrimp salad that topped the causa, so you didn't really see them. The Huevos Rotos were mixed with fried garbanzos and chorizo iberico. It was a scrumptious dish; think Spanish Tapa meets the Magic City.

Kobe Beef Gourmet Mini Burgers

Blackened Tuna Avocado Sandwich

The first entree we had was the Blackened Tuna Avocado Sandwich with Wasabi Mayo, tomato and grilled red onions.  It had a huge slice of avocado, which was hard to keep in the sandwich but perfect for me because I'm a fan. The tuna was nicely seasoned but it was well-done and I prefer it medium rare. I find overcooking it can make it a bit dry. The sandwich was served with a side of shoestring fries that were absolutely crispy and delicious. The second entree we ordered were the Kobe Beef Gourmet Mini Burgers, which also came served with shoestring fries. These were excellent and rocked our taste buds. The meat was tender and juicy, and combined with the bacon and toasty bun, it was a match made in heaven.

Guava Flan

We ended the meal sharing a dessert. I was intrigued by the Guava Flan and after my first creamy, sweet spoonful, I was in ecstasy. It was amazing! The silken texture was addicting and the rich guava on top sealed the deal. I had to buy another one to go just to replicate the experience at home. Dinner at Dolores was a fun experience...and you can call me satisfied.

For more information, you can call Dolores But You Can Call Me Lolita at 305-403-3103 or visit their website at http://www.doloreslolita.com.

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BlackSalt Fish Market & Restaurant

When the cab first arrived to the front door of my next adventure in Washington D.C., I wasn't sure what to expect. The first thing I saw was a full-scale fish market, with everything from Wild Halibut to Rainbow Trout sitting on ice and a  few steps in, there was a raw bar to my left.  It was certainly different than all the other restaurants I had been to in D.C.  As I reached the back of the place, a friendly hostess greeted me and I gave her my name. She walked us to our table, inside the upscale, yet casual dining room; dimly lit and full of conversation. 

BlackSalt Fish Market & Restaurant, located on 4883 MacArthur Blvd, NW, is one of several award-winning restaurants owned by Jeff & Barbara Black; popular restaurateurs in the D.C. Area. It has been around since 2004 and is a favorite place of Washingtonians not only to dine in, but to pick up fresh, pristine seafood from their market and cook it at home. 

Wood Grilled Sardines

Assorted Breads with Olive Oil

The menu was amazing. They offered a large selection of fish; some of which I love but hadn't seen too much lately. While we decided what we wanted to start off with, the waiter brought us their complimentary basket of bread. I thought I'd mention it because it was really crisp and fresh and the infused olive oil for dipping was excellent! On to our appetizers. We started off with the Wood Grilled Mediterranean Sardines, bathed in olive persillade and drizzled with lemon. If you like sardines, you'll go to town with these. The rich tanginess of the wood smoke brought out the flavor of these tasty treats; keeping them perfectly moist inside while crispy on the outside. 

Pacific Butterfish

Florida Mangrove Snapper

The next appetizer we ordered was a fish I love but don't find often, or has been a hit and miss in other places.  It was the Pacific Butterfish with Maine Lobster and Mango Gastrique. The dish was outstanding!  The tender meat of the fish had a soft texture  that melted like butter in my mouth, accentuated by a rich, sweet flavor. Paired with the chunks of succulent lobster and the sweet and savory mango gastrique, I was in heaven.  Reeling in the pure ecstasy of the two dishes we had tried so far, we ordered one more appetizer: the Florida Mangrove Snapper, with Spanish chorizo, patatas bravas, and salsa verde. Snappers are notorious for their tasty meat, essentially eliminating the need for too much accessorizing,  but the combination of flavors the chef created here was a knockout. The marriage between the spicy seasoning of the potatoes with the savory kick of the chorizos, complemented the light, tender  flakiness of the fish, creating a flavor extravaganza. 

Atlantic Bigeye Tuna

Moving on to the entrees, we started with the Atlantic Bigeye Tuna, served medium rare with Caramelized Pork Belly, Pickled Carrot Salad, Squash, and Ginger Soy Broth. If I had to request a last meal, this would be it. Wow!  The tuna was seared perfectly; absorbing the ginger soy broth and tasting of the ocean. And when I bit into the crispy caramelized pork belly, I think I shed a tear.  The  intensity and boldness of the flavors were surreal and totally challenged my palate with its land and sea pairing. Well done!

Wild Alaskan Ivory King Salmon

Trio of Creme Brulee

Wowed by the tuna, we tried a second entree: the Wild Alaskan Ivory King Salmon, a Special of the Day, served with a nicely seasoned fried green tomato, sweet corn, baby spinach and tomato vinaigrette. Milder in taste than regular king salmon, it was silky in texture and slightly buttery in taste; while the tomato vinaigrette gave it a zesty appeal. The luminous white flesh was interesting, since we are normally used to the red coloring of salmon. For those that prefer a less "fishy" taste when eating salmon, the ivory king is the way to go. It was a delicately flavored dish, accompanied well with the fried green tomato. As a grand finale, I just had to order something sweet to see if we could keep this perfect track record going. I am happy to say, we were. We ordered the Trio of Creme Brulee. I'm sure you can imagine my delight when it arrived by simply looking at the picture. The three creme brulees consisted of Butterscotch, White Chocolate-Raspberry and Milk Chocolate-Hazelnut. Each one was good as the last, with their sweet, creamy texture. It was a mouthwatering ending to a meal that exceeded all my expectations. 

Close-up for your viewing pleasure

Any trip to the D.C. area must include a visit to BlackSalt. The service is wonderful, the ambiance is cozy and the food is a flawless culinary journey to the deepest depths of the ocean. For more information, you can call them at 202-342-9101 or visit them online at http://www.blacksaltrestaurant.com.

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Jaleo

I don't have to tell you I'm a sucker for tapas and Spanish cuisine.  I find them to be so much more than just small, tasty plates for sharing, but rather the center of great conversation and awesome drinks. There's nothing like nibbling on them while sipping some wine or sangria. While I was eating my way through D.C., I noticed this was the home to Jaleo, a popular and modern tapas restaurant, under the direction of renowned chef/owner Jose Andres. Chef Andres was named Outstanding Chef of the Year at the 2011 James Beard Foundation Awards and more recently, was included in Time Magazine's list of the 100 Most Influential People in the World. There are a total of three Jaleo restaurants in the D.C. area, (Downtown D.C., Bethesda, Maryland and Crystal City, Virginia) and one in Las Vegas. I had my adventures at the one located in Downtown D.C. at 480 7th St, NW.

The word "Jaleo" means "dance" "shouting" or "merry-making" in Spanish. There is a painting by an artist named John Singer Sargent called El Jaleo, which depicts a scene of a woman dancing flamenco in a room full of people either mesmerized by her dance or entranced in the strumming of their musical instruments. This painting serves as the inspiration for this place; even gracing its interior with a large mural reproduction. The decor of the restaurant is casual-chic with vibrant colors and over-the-top pieces such as a converted game table topped with a glass and used for dining.

iPad to browse drink menu

Red Sangria

Selection of Three Cheeses

Soon after we were seated, our server handed us an iPad, where we could browse Jaleo’s drink menu. I thought that was cool and pretty original. I ordered a glass of Red Sangria which was refreshing and sweet. With drinks in hand, we reviewed the food menu and I noticed that Jaleo offers a modern interpretation of traditional Spanish cuisine. Sounded exciting! We started off with a Selection of Three Cheeses: Idiazabal, Pasamontes Manchego and Cana de Cabra. I wanted to make sure I tried a variety of textures and flavor profiles. The Idiazabal was a smoked, nutty-flavored sheep's milk cheese which came paired with homemade quince paste. Quince paste is a thick jam also known as membrillo, made from quince fruits and having a sweet, slightly floral taste. The Pasamontes Manchego was sweet and tangy and paired with compressed apples in muscatel, and the Cana de Cabra was a soft, semi-sweet cheese, paired with raisin walnut bread and fig jam. Of the three, my favorite was the Cana de Cabra.

Savory Cones

Cold Melon Soup

Next, I wanted to try a couple of their "conos"; bite-sized pastry cones with different fillings. I had the Cono de La Serena con Membrillo and Cono de Salmon Crudo con Huevas de Trucha. The first one was filled with La Serena cheese; a creamy cheese that balances a light-bitter taste with an earthy flavor and with Quince Paste (Membrillo). I didn't love it. The taste kind of escaped me and I couldn't find anything exciting about it. The second cone, made with salmon tartare and topped with trout roe, was more appetizing. The delicate taste of the salmon was a treat and I just wish it would've lasted more than just one bite. It had been an extremely hot day, so our server suggested I order a cold soup. I wasn't sure whether I wanted a gazpacho or not so she recommended a special Melon Soup they had for the day. She was right! It was easily one of my most memorable dishes of the evening. With crispy bits of ham, it was the perfect combination of salty and sweet.

Pan de Recapte con Anchoa

Pan con Tomate y Jamon Serrano

The next tapa we ordered was the Pan de Recapte con Anchoa. This was a traditional Catalan toasted bread with peppers, tomatoes and salt-cured Spanish anchovies. It was a real memory jogger for me because being from Spanish descent, I remember having this with my family in the small town of Sant Antoni in Barcelona. It was a hit and very authentic in its flavor. In keeping with the whole toasted bread tradition, we also ordered the Pan con Tomate with Jamon Serrano Fermin. It was the same toasted slice of crispy bread brushed with fresh tomato and topped with Spanish Serrano Ham. The dry-cured ham was delicious; thinly sliced and with a delicate texture.

Jamon Iberico de Bellota Fermin

Mini Hamburguesas

We enjoyed it so much we wanted to try more cured ham. We went for the Jamon Iberico de Bellota Fermin, a charcuterie board featuring cured ham from the legendary, acorn-fed, black-footed Iberico pigs native only to Spain. It is considered among the finest hams in the world. The paper-thin slices of ham glistened from the beautifully marbled fat; providing a rich nutty flavor and tender texture. I can’t say that I tasted the acorns, but the depth of the flavor in the meat was mild and slightly sweet. This dish was also served with the toasted bread brushed with tomato. Following this treat, I was intrigued by some mini burgers on the menu that were also made out of the Iberico pig, so we ordered two: The Iberico de Bellota Mini Hamburguesas. They were juicy, soft and seasoned well.

Croquetas de Pollo

Chistorra Envuelta en Patata Frita

If you've been reading carefully, I'm sure you know that I must have been suffering from carb overload at this point. Many of the tapas we ordered came with bread. That wasn't going to stop me tonight. Next tapa definitely gave us a lot to talk about - but not necessarily for its flavor. The Croquetas de Pollo, or traditional chicken croquettes. They came served in a sneaker! That's right, I said a sneaker. This was definitely a conversation starter but I can't say much about the taste. The croquettes were OK but a bit bland for me. I do have to say, the presentation was definitely original and made ordering them worthwhile. I did enjoy the Chistorra Envuelta en Patata Frita. A slightly spicy chorizo wrapped in crispy potato, it was extremely tasty. The potato was nice and crisp and a perfect complement to the spicy kick of  the chorizo. We were fighting to grab these.

Gambas con Gabardina

Chorizo Palacios

Liking the whole dipping thing, we ordered the Gambas con Gabardina. These were batter-fried shrimp with caper mayonnaise.  Well seasoned and lightly battered, they were delicious. I found the caper mayonnaise to be a perfect complement to the taste. Without skipping a beat, out came the Chorizo Palacios, a slightly spicy cured pork sausage seasoned with pimenton and garlic. We always order chorizo when we go "tapear" so we were curious how these would compare. Unfortunately, they were the least favorite of all the tapas we ordered. I found the chorizo to be a bit tough and could not detect the seasoning at all.

Patatas Bravas

Espuma de Chocolate Negro

Although we were pretty stuffed, we overheard our server mentioning the Patatas Bravas to the table behind us and recommending it as a top seller. It arrived at their table, and I have to say the dish looked really good. The sliced potatoes were sitting on a spicy tomato sauce and topped with alioli and paprika. Needless to say, we ordered one. It was one of those things though where I shouldn't have been such a nosy parker. It looked tastier than it was. For some reason, the tomato sauce didn't work for me. Barely able to sit down comfortably anymore, I had to do at least one dessert because it was a special day...my birthday! We had the Espuma de Chocolate Negro con Bizcocho de Cacao y Helado de Avellana. It was awesome! The dark chocolate mousse and cocoa sponge cake were creamy and divine, and the hazelnut ice-cream had me licking my spoon. Very nice ending to our tapas meal.

Jaleo is an exciting restaurant with a vast selection of traditional and modern tapas with a twist. While I preferred some to others, overall we had a fun time. Chef Jose Andres also owns another restaurant in Los Angeles called The Bazaar which has recently opened its doors in Miami as well. Stay tuned as I embark on an adventure there real soon and bring you all the scrumptious details.

For more information on Jaleo, you can visit their website at http://www.jaleo.com/ or call them at 202-628-7949.

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Larios on the Beach - Miami Spice 2012

Miami Spice 2012

It's here! It's here! It's finally here! Miami Spice is back and it's hotter than ever. Running this year from August 1-September 30, 2012, there are more mouth-watering menus than I have seen in a while. For those of you that don't know what Miami Spice is, let me tell you so you can run and start reserving. During the months of August and September, a number of top-notch restaurants offer three-course prix-fixe lunch and dinner menus. We're talking world renowned chefs and signature dishes, all at a discounted price! For 2012, it's a little different than in years past. Restaurants are divided into two sections: Fine Dining: with Lunch prices at $19 and Dinner at $33, and Luxury Dining: with Lunch prices at $23 and Dinner at $39. Here's a link to a list of participating restaurants as well as the menus they are offering: Miami Spice 2012 Participating Restaurants. Since some restaurants offer the promotion for either lunch or dinner, or on certain days of the week, you should check out the information on the link above before making your reservations. You will find the list is divided into regions, making it easier to find those restaurants you've been dying to try!

The "Gloria Room"

With Chef Gaston Sanchez

My first Miami Spice experience this year (and the beginning of many more to come) was at Larios on the Beach, located at 820 Ocean Drive, in Miami Beach. Larios on the Beach, a Bongos Cuban Cafe Restaurant,  first opened in 1992 and is owned and operated by Gloria and Emilio Estefan. Walking into the restaurant, you are reminded of an Old Havana era, where Guayabera-laden gentlemen smoked cigars in an island nation flourishing in its tropical ambiance. The decor is reminiscent of 1950's Cuba; a beautiful giant mural in the back portraying an image of Our Lady of Charity. You can't help but feel nostalgic for the essence and vibe of days gone by.

Guava Mojito

Passion Fruit Mojito

Watermelon Mojito

We started off with drinks in the front area of the restaurant. Larios on the Beach is known for its delicious flavored Mojitos. I can tell you they are amazing because I tried three. I had the Passion Fruit Mojito, the Watermelon Mojito and at the recommendation of one of our dedicated and cheerful waitstaff, the Guava Mojito. When I looked at their Miami Spice menu, I noticed that theirs includes a drink along with their three courses. That's a nice touch.  You can choose either a Mojito or a Red Sangria.

Platter of Miami Spice Appetizer Samples

Next, we were served a platter with a combination of some of the appetizers available during Miami Spice. We tried each one starting with the Flight of Ceviches, a selection of seasonal fresh seafood ceviches, made with shrimp, scallops and corvina, and creatively prepared with an original twist. The Tostones Rellenos were a piece of island paradise in the form of a trio of plantain cups stuffed with shredded beef, Cuban criolla minced beef and shrimp creole. The Papas Rellenas, or stuffed potatoes, had a creamy mashed potato filling mixed with delectably seasoned minced beef,  and the Mariquitas, plantain chips served with Cuban mojo, were crispy, fresh and insanely good.

Zarzuela de Mariscos

At this point, we moved to what they affectionately refer to as the "Gloria Room" to continue with the feast. It is a quaint, charming room that also serves as a great place for private events. Out came the entrees and our mouths began to water. The first one I tried was the Zarzuela de Mariscos. While I found the flavor and seasoning in all the dishes superb, this was my favorite. It was probably the best Zarzuela I have had. Not only was it filled with a generous amount of seafood including lobster, shrimp, scallops, calamari, fish, baby clams and mussels, but the homemade creole sauce was perfect. From the moment I inhaled the aroma, to the time I put the first bite into my mouth, it reminded me of my mother's cooking.  I could easily just take a jar of the sauce and dip bread in it all day, and that was pretty much the consensus around the table. This entree comes served with a side of Fried Sweet Plantains.

Where do I begin?

Vaca Frita de Pollo

Lechon Asado

Up next, we were treated to their Tour of Cuba, and we didn't even have to board a plane. This dish consisted of a trio of their signature dishes: the Vaca Frita de Pollo, Lechon Asado and Ropa Vieja. Legitimate cuban cuisine at its finest! Vaca Frita, a traditional Cuban staple, loosely translated means "Fried Cow". Traditionally, it is made with a shredded Beef Flank Steak following a two step process: first marinading and cooking the meat and then frying it with a good amount of onions. Their take, however, involved chicken instead of beef and it was amazing. The meat was crispy and juicy, all at the same time, and the spices gave it a unique kick. The Lechon Asado, or Roasted Pig was also very flavorful. Once again I have to commend the chef because the pork was succulent and tender, and seasoned exceptionally to retain a juicy texture.

Ropa Vieja

Tostones y Maduros

Finally, the Ropa Vieja, a close cousin of the Vaca Frita, caught our attention. If you're using a translator- don't panic. Ropa Vieja means "Old Clothes" but you won't be ingesting any garments. It is actually Beef Flank Steak that is also shredded and stewed in a breathtaking sauce, soaking up all the juices. However, it is not fried like the Vaca Frita. I was floored. I had a struggle between my brain saying I was full and my taste buds wanting more of this delight - Needless to say, my taste buds won! This dish is served with your choice of two sides: White Rice (Arroz Blanco) Mixed Black Beans and Rice, (Moros) Sweet Plantains (Maduros) or Crispy Green Plantains (Tostones).

Slices of Heaven! From Left: Pudin de Pan, Tres Leches, Flan de Queso & Flan de Leche

Close-up of Pudin de Pan

Close-up of Flan de Queso

Finally came time for dessert. I know, I know how could I eat more? I'm the Foodaholic so the question is, how can I not?  A parade of sweet heaven unfolded - there were plates with Flan de Leche (Traditional Cuban Style Custard Topped with Caramel, Flan de Queso (Same Custard but with Cream Cheese added), Arroz Con Leche (Cuban Style Rice Pudding), Pudin de Pan (Bread Pudding- but this one was original - Chef Gaston referred to it as a "hybrid"), Tres Leches (A type of sponge cake made with three types of milk) and Natilla (Cuban Style Sweetened Vanilla Pudding). Wow! Some of these are available in the Lunch menu and some in the Dinner menu, but you can't wrong with any. If I had to choose, I'd have a hard time but I can tell you that the Tres Leches, Flan de Queso and Arroz con Leche rocked my world.

Natilla

Arroz con Leche

A visit to Larios on the Beach is a culinary trip to the heart of Cuba. It offers an authentic experience in a happening environment. In addition to the inside dining area, you can also dine outside and enjoy some people-watching on Ocean Drive. In the evenings, there is music, dancing and a lively crowd as well. Take advantage of Miami Spice and "feel the rhythm". For more information you can contact them at 305-532-9577 or visit them online at http://www.bongoscubancafe.com/restaurants/locations/larios-on-the-beach.html.

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