Edge Steak & Bar - Miami Spice

The Miami Spice adventures continue and one place whose menu I was itching to check out was EDGE Steak & Bar at the Four Seasons located at 1435 Brickell Avenue.  I'm a die hard fan of Chef Aaron Brooks and whether it's literally pigging out at their Sunday Brunch or going raw with one of their tartars during dinner, I just can't get enough.

So it's safe to say that it's really no surprise that EDGE has become quite a powerhouse among local foodies and tourists alike. The food is consistently good, the drinks are solid and the service is great. The question would then be, does their Miami Spice menu capture that? The answer is an unwavering "hell yeah".

Croquetas

Terrine

Bring on the starters. There are three options to choose from: Croquetas, Terrine or Red Salad. Since there were two of us, we shared the Croquetas and the Terrine. The croquetas were creamy and flavorful, made with chicken and truffle, and served on a shallow pool of carrot puree and parsley salad. The Terrine was unbelievable. A square of pure ecstasy, combining the distinct tastes of pork and duck with just the right combination of fatty decadence, sat on a platter awaiting our eager forks. We topped each slice of grilled bread with the jellied treat, a sliver of preserved peppers and a dollop of spicy mustard. Bam! What's that behind the Terrine, you ask? Well, it's no other than EDGE's Don't Ask Don't Tell; one of their signature cocktails. Of course cocktails are usually not included in the Miami Spice promotion but you have to have a couple when you come here. Since I couldn't help but down it rather quickly (I love sweet drinks), I thought I'd try Edge of the Moon, Four Seasons Miami's "100 Mile" cocktail. The Four Seasons brand started a program last year to carry the farm-to-table concept beyond their food, to their drinks, by featuring one cocktail per hotel which would source all the ingredients from within 100 miles. Flagler Lighting Moonshine, Mango, Key Lime, Strawberry, and Mint were the magic ingredients in Edge of the Moon and they had Florida written all over them. It was rich and thick and reminded me of a refreshing smoothie with a welcoming alcohol kick.

Edge of the Moon

Mahi Mahi

Lamb

On to the entrees we went. The menu offers Mahi Mahi, Lamb, Beef or Green Gnocchi. The preparation sounded fabulous on all four so we had to think about it for a while. We finally decided on the Mahi Mahi and the Lamb. The grilled Mahi Mahi was tender and flaky, served over an eggplant puree with slow cooked heirloom tomatoes and country olives. It was amazing. The lamb was bold and packed with flavor. Braised for hours with chipotle and spices, it gave the word "hot" a brand new meaning. The tasty meat was served with whole grain salad, fragrant herbs and a spoonful of yogurt and the combination of each ingredient created a unique symphony with each bite.

Cherry Bomb

Peanut Butter and Jelly

The desserts were just as impressive as the first two courses. There are two to choose from: Cherry Bomb or Peanut Butter and Jelly. Both are incredibly creative and sinfully delicious. The Cherry Bomb consisted of a black cherry bubble and pistachio pound cake crowned with vanilla bean ice-cream. The texture was perfect and the taste was just the right amount of sweet. The Peanut Butter and Jelly was a playful twist on a comforting favorite. A pyramid of peanut butter mousse covered a light and moist banana financier alongside a sweet strawberry gelee. All I can say is that after we were done, I wanted to rewind and start all over again.

This is definitely a Miami Spice must-do for 2013 and I highly recommend it. Their Miami Spice menu has a lot of varied options and it is an excellent representation of the superb quality of their full menu.  For more information on EDGE Steak & Bar, visit their website at
http://www.edgerestaurantmiami.com/.

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Zuma at the Epic Hotel - Miami Spice

This past week, I got together with some foodie friends to enjoy a nice, leisurely lunch.  Eleanor Hoh, (the famous Wok Star), Hugh Sinclair (otherwise known as Chef Irie), and I decided to go check out the Miami Spice menu at Zuma, located at 270 Biscayne Blvd Way, in the Epic Hotel. One of the great things about this foodalicious time of year, is that it gives everyone yet another reason to go out and explore the Miami dining scene. Lunch and dinner become just a tad bit more exciting when you know (a) you're choosing from a carefully designed menu and (b) you're saving money.

Zuma is an Asian restaurant featuring modern Japanese dishes served in the informal dining style called "izakaya".  It offers both indoor and outdoor seating, overlooking Biscayne Bay. The Miami restaurant is one of several of this brand located around the world including London, Hong Kong, Dubai, Istanbul and Bangkok. It has a very energetic ambiance and was pretty much packed throughout our entire lunchtime adventure.

White Miso Soup

Japanese Mizuna Salad

Back to Miami Spice, one thing that stood out for me right away with the lunch menu was that the options were rather limited. There isn't really a choice of appetizers.  Instead, they serve a White Miso Soup and a Japanese Mizuna Salad with each entrée. Lucky for me, I happen to like both soup and salad but if somebody doesn't, that might be disappointing. The Miso Soup was nice. It was served in a small bowl and was light and salty with some firm tofu cubes and seaweed. The Japanese Mizuna salad was very refreshing, which is a good thing in this summer heat, and had bits of bacon in it. It was drizzled with a maple dressing that gave it a tangy kick.

Salmon Teriyaki

For entrees, there were four choices: a selection of Sashimi, Salmon Teriyaki, Chicken Teriyaki and Vegetable Don Buri. Since none of the dishes sounded really imaginative, we all  decided on the Salmon Teriyaki. The relatively simple dish brought sweet and savory flavors together in harmonious balance. Mildly glazed with a slightly crispy skin, the fish was served with white rice, pickled cucumbers and soy sauce for dipping.

Chocolate Flan

Coconut Tapioca

The best course for me was the dessert. This one really took the cake, sort of speak. There are two options: the Chocolate Flan and the Coconut Tapioca, and you probably already know which one I chose. The Chocolate Flan was worth every calorie. It was creamy and bittersweet,  practically dissolving in my mouth in sinful decadence. Served with salted caramel ice-cream and a ginger streusel, I ate every spoonful very slowly in order to make the moment last longer.

I have to say that as we chatted our afternoon away, I glanced around and saw some dishes at other tables that caught my eye. Their presentation was appealing and they looked interesting. I can see myself coming back for dinner to check out their regular menu sometime.

I highly recommend making reservations if you're planning to come to Zuma. For more information, you can visit them online at http://www.zumarestaurant.com/zuma-landing/miami/en/welcome

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Miami Spice at Atrio at the Conrad-Miami Hotel in Brickell

What goes perfect with unparalleled service and impressive food? A great view! My first pick for this year's Miami Spice is Atrio Restaurant & Wine Room at the Conrad Miami Hotel located at 1395 Brickell Avenue. Atrio is a luxurious restaurant in the trendy yet sophisticated area of Brickell, offering panoramic views of the city and bay area. Its beautiful decor personifies unpretentious elegance, with a warm and inviting feel.

As I rode the elevator up to the 25th floor, I saw the Miami Spice menu displayed on the wall. Usually, I know right away what dishes I want to try because not all of them will appeal to me. However, the first thing that jumped out on our high speed ride was that the choices they offer for each course of the Miami Spice menu all sound amazing. And on top of that madness, you could also choose a select wine pairing for just $6 a glass.  Me likey already!

We sat down next to the floor-to-ceiling window and admired the view, while our incredibly knowledgeable and friendly waiter, Shane, gave us an in-depth description of the preparation of each dish. Wow! I can get used to this. There were a few of us having dinner together, so since we really wanted to try everything, we each ordered something different. You know what they say, sharing is caring.

Almond  & Grape Gazpacho

Goat Cheese Salad

Atrio offers the same Miami Spice menu for both lunch and dinner, so let's start with the appetizers. The selections are Almond & Grape Gazpacho, Salmon & Grouper Carpaccio, and Goat Cheese Salad. All three are winners. I'm not talking about just taste either - the presentation is remarkable. The Almond & Grape Gazpacho is completely unique and fun. It actually consists of a fried shrimp, grapes and mixed greens salad on one side of the dish with a shot of gazpacho on the other. So you eat it by taking alternating bites and sips. Think of it as a "deconstructed" gazpacho. It was extremely refreshing and flavorful. The Salmon & Grouper Carpaccio is equally as alluring. Thinly sliced pieces of salmon and grouper are artfully arranged on the plate, and topped with a fine herb sorbet. My first observation was that it totally awakened my palate, providing an aromatic, cooling array of flavors. Perhaps one of my favorites of the night. The Goat Cheese Salad was another fresh start to the meal, expertly pairing fried chunks of tangy, goat cheese, with the crispness of organic greens sourced from Paradise Farms. I loved the touches of roasted beets and crunchy pecans which added more depth and texture to the experience, and found the dressing to be phenomenal. They certainly know how to put together an opening course befitting the culture and feel of Miami at Atrio. All of these choices were perfect summer dishes.

Salmon & Grouper Carpaccio

Seared Scallops

Mushroom Cannelloni

The second course offerings were as exquisite as the first, providing a delectable option for every preference. They include Seared Scallops, Glazed Kurobuta Pork Belly, and Mushroom Cannelloni. The Seared Scallops were buttery and soft, sitting on a nice, creamy and smooth cauliflower mousseline, and topped with a cardamon cloud. The cardamon gave the tender scallops an intensely fragrant character that seemed to warm the taste buds with every bite. The Glazed Kurobuta Pork Belly was, how should I say, a masterpiece. Oozing in superior taste, texture and marbling, it was the kind of dish you savor with your eyes closed. Difficult to describe with just one adjective, I have to alternate between crispy, tender, chewy and sweet. It was served with crispy octopus and mascarpone polenta, all coming together like a loving family on Christmas morning. Can it get any more genius than that? For those preferring a meatless or vegetarian alternative, the Mushroom Cannelloni would be spot on. Served in a creamy gorgonzola sauce, the strong flavors of the sauce balanced the earthiness of the mushrooms in pure, gastronomic harmony.

Glazed Kurobuta Pork Belly

Peach Trifle

Exotic Virgin Daiquiri

The third course choices proved to have been designed with as much care and detail as the other two. They consisted of Peach Trifle, Exotic Virgin Daiquiri and Farm Goat Cheesecake. The Peach Trifle was served in a glass; the chunks of peaches layered between dollops of Amaretto whipped cream. It was light, creamy and another refreshing ode to Miami weather. The Exotic Virgin Daiquiri was an original dessert, made with passion fruit, mango and kiwi, and served with champagne granite. This one was more subtle and fruity in taste yet memorable in its simplicity and presentation. It kind of reminded me of a tropical escapade through the Caribbean. Although I was enthralled by all the desserts, the Farm Goat Cheesecake was my favorite. A picture is worth a thousand words, but in this case it doesn't do it justice. The mild flavored, creamy texture of the goat cheese created a decadent sweet basis for this dessert, while the raspberry coulis infused a seasonal zest that brought it all together. I can sleep with one of these on my pillow every night.

Farm Goat Cheesecake

All this, for $23 for lunch and $39 for dinner. Can't think of a better place for a  fantastic, romantic night. And with a Miami Spice menu like this, it is an eat-and-repeat kind of place. After starting off with an experience as memorable as this one, I can't wait to see what else awaits us for 2013. For more information, you can visit Atrio online or call them at 305 503-6500.

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EDGE Steak & Bar is taking the edge out of South Florida's Summer Heat

Pastry Chef Sarah Thompson

New Summer Offering at EDGE

I scream, you scream, we all scream for ice-cream! South Florida summers are full of sun, fun and beaches. Of course, there's nothing cooler, in every sense of the word, than a refreshing scoop of ice-cream to beat the heat. Well, it could be even cooler if you have it made tableside from a liquid nitrogen cart and douse it with a kick of alcohol.

This summer, EDGE Steak & Bar at the Four Seasons Hotel in Brickell, is taking temperatures down a notch by offering extra cold ice-cream made with liquid nitrogen right at your table, and guests can choose from their favorite flavor - vanilla, chocolate or strawberry. In just 20 seconds, instant gratification will materialize in the form of mini cones filled with the cold, delicious treats. Because Executive Chef Aaron Brooks and his team think of everything, they have decided to give the experience an extra boost, by allowing adults 21 years of age and older the option to "spike it" shall we say, with a bit of rum or coconut rum.

Executive Chef Aaron Brooks

Seafood Paella

Pork Benedict

I donned my summer dress and drove out to the Four Seasons to experience the comfort dessert for myself, but first had a taste of their renowned Sunday Brunch. It had been too long since I had indulged in the decadent spread, and while I loved it the first time, I found it even more incredible on this hot, Sunday afternoon. With the best Smoked Salmon Slider ever in my hand, I walked around the stations to see where my starting point would be. I noticed that in addition to EDGE's signature raw bar featuring its tantalizing ceviche, larger-than-life foodgasmic suckling pig, and variety of fresh salads and charcuterie, they have added a selection of dishes that can be ordered a-la-carte as part of the brunch.  I tried the moist seafood paella, generously prepared with a medley of fish and shellfish and a Pork Benedict that I feel revolutionized the whole "benedict"experience by combining down home Floridan-Cuban flavors ( i.e. mojo) with a rich, buttery, Hollandaise sauce. The Baked Buttermilk Waffle also called out to me because, let's face it, would it really be a brunch without it? The list is quite extensive, so be sure to go hungry.

Baked Buttermilk Waffle

You won't believe it, but didn't end it there. Once enough damage has been done inside, guests can step out to the terrace and order from a series of grill-to-order items such as tender, juicy pieces of Churrasco and tangy Smoke House BBQ Ribs, which can be accompanied with a side of warm, corn muffins, and sweet and savory baked beans. It's like Fourth of July every Sunday.

Warm Doughnuts with Homemade Nutella

Of course, I don't have to tell you about the decadent desserts exquisitely prepared by Pastry Chef Sarah Thompson. They now feature an even larger, impressive selection of sweet endings including White Chocolate Cake, Vanilla Creme Caramel and a sinful helping of Warm Doughnuts and Homemade Nutella. All I can say is after each bite, I continued to grow (in every sense of the word) my love for EDGE. My quest for ice-cream turned into an all-out Sunday feast and I walked out of there with a huge smile from ear to ear. I'd tell you which flavor was my favorite, but then again, you probably already know.

Get it while it's cold...

Be sure to stop in to the Four Seasons this summer before the opportunity melts away. For more information, visit their website at http://www.edgerestaurantmiami.com/

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Chef de Cuisine Ezio Gamba Brings New Meaning to Italian Dishes at Cioppino

Taking a trip to Italy this summer may not require a plane ticket or passport at all. Cioppino's new summer menu, at the Ritz-Carlton Key Biscayne, will allow your senses to embark on a culinary voyage through Bergamo, a medieval town near Milan. Chef de Cuisine, Ezio Gamba, has put together a series of dishes based on his experiences and memories growing up in this Renaissance-like part of Italy.

Chef de Cuisine Ezio Gamba

Flying in the finest ingredients from various exotic locales and combining them with the freshest local produce, Chef Ezio captures the essence of his authentic dishes; receiving inspiration from his childhood and family moments. While Cioppino traditionally focuses on Tuscan cuisine, the summer additions will deepen the journey through Lo Stivale, or The Boot, as Italy is affectionately referred to; all through the heart of a devoted chef.

The quality of the ingredients is impeccable

 

Buckle up and let me take you on a sampling of this Storybook Menu, From Tales to Tables, through flights of food and wine...

Burrata
Florida Grown Heirloom Tomato Marmalade,
Black Olive Powder, Basil Oil

The Burrata is flown in three times a week from Puglia and a myriad of olive oils and aged Balsamic vinegars arrive from Tuscany and Umbria to create an authentic regional flavor in all dishes. Chef Ezio was inspired to create this signature dish (and one of his favorites) because he wanted to marry local ingredients with those from Italy. He chose to add the marmalade, a reference to the days when  he was growing up, and his family created several jams to preserve the summer flavors. This way, they could enjoy them in the winter, when the ingredients were not available to grow and harvest. I have to add I always look forward to the Burrata on every one of my visits.



Fiori di Zucca e Mozzarella
Breaded Zucchini Blossom, Buffalo Mozzarella,
Roasted Pepper

 

During the summertime, the Chef would plant and pick zucchini blossoms from his farm, alongside his father. His mother would incorporate them into many delicious dishes. The above creation is a tribute to those fun times.

 

 

Tagliolini di Zucca e Mozzarella
Maine Lobster, Curry Tomato Cream Sauce

 

Retracing our steps through the sweet meaning of the zucchini to Chef Ezio, this dish awoke the palate with its variety of tastes and textures.

 

 

Papparedelle Carbonara
Pancetta, Poached Egg, Parmesan
 

Since Chef Ezio's father raised pigs on the farm, the family used to produce their own cold cuts and eggs. This inspired him to create this creamy, completely decadent pasta dish.

 

Quaglie al Mattone
Brick Pressed, Garlic-Brown Sugar Marinated Semi Boneless Quail,
Arugula, Capers, Heirloom Tomatoes Salad, Aged Balsamic Drizzle
 

 Chef Ezio's family lived near a river in their hometown of Bergamo. One of his favorite memories was going hunting with his father on Saturdays. It was common there to own a hunting dog and hunt as a hobby. Back then, they would go to a park near the river, pay $10 and the park ranger would release 100 quails. Whichever quails were successfully hunted would be kept and of course, cooked! This dish reminds him of those adventurous moments in his childhood.

Dentice
Seared Hog Nose Snapper Filet, Grilled Langostines, Puttanesca
 

For this melody from the sea, the mild, subtle flavors of the fish and seafood combined beautifully with the tangy, somewhat salty puttanesca. 

 

 

Cioppino
Italian Seafood Stew consisting of
 Shrimp, Calamari, Mussels, Clams, Branzino, Salmon and Halibut
 

 The signature staple of the restaurant, this Italian seafood stew is hardy and flavorful, capturing the romance of Old World Italian flavors with a local flair.
 

Mema's Roasted Apple & Walnut Praline Cake with
Caramelized White Chocolate and Brown Sugar Ice Cream
 

 This special recipe was created by Chef Ezio's grandmother, Mema, in the 1950's and passed down to him. The main ingredients are walnuts and Granny Smith Apples. The white chocolate is "roasted" until the milk solids are browned and the ganache is made with fresh cream. The result is an amazing, sweet finale to a memorable meal.
 

Cioppino offers an unparalleled selection of wines to pair with
its dishes, taking the experience to a whole new level.

 

 

Sommelier Jorge Mendoza is a master at pairing any wine
with the perfect culinary accompaniment.

Interesting story behind this Bergogno...

 

Soft guitar playing in the background sets the ambiance

Every dinner experience at Cioppino
ends with this complimentary after
dinner drink.
 

Of course, when you visit Cioppino, at the Ritz-Carlton Key Biscayne for your own Italian experience, you may want to take advantage of the summer packages they have available and prolong your visit. From the world renowned stellar service, to the beautiful grounds and dining options, the Ritz is in a class of its own. For more information, visit their site at the Ritz-Carlton Key Biscayne.

 

 

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