Bonefish Grill

Recently I did a post on Amazing Happy Hour Bites. While checking out places for my post, I came across a few I definitely wanted to return to for another meal. Not only was the happy hour food "amazing" (as the post suggests) but something on the regular menu caught my eye, and my taste buds. So, off I went to experience an adventure at one of these fabulous restaurants: Bonefish Grill, located at 14218 S.W. 8th Street.  Although a chain restaurant, I find Bonefish Grill offers a very unique and personal take to their seafood preparations.

White Tuna Tacos

Ahi Tuna Sashimi

I have to start by saying there were quite a few things on the menu that sounded appetizing so it took me a while to decide. To help me clear my head, I ordered one of their happy hour drinks,  the Classic Side Car with a Mango Twist, which was very sweet and refreshing, as I dipped fresh warm bread into their signature pesto sauce. I'll pause here to mention that the bread was so enticing, we kept ordering more rounds for the table.  It was a fitting prelude to the culinary experience about to come. We finally decided to start with their White Tuna Tacos, off of their Specials Menu. It was seared sushi grade albacore, and sesame ginger cole slaw, drizzled with a lime sour cream in crispy wonton shells. Truly delicious! The tuna was very fresh and tasty and the combination of ingredients really brought out the flavor. We devoured it in seconds and loving the tuna so much, ordered their large Ahi Tuna Sashimi. Just as delectable! The ahi tuna was magnificently sesame seared, and came sliced with wasabi and pickled ginger.

Maryland Crabcakes

Rhea's Orange Roughy

Wanting to try one more appetizer, we asked for the Maryland Crabcakes. These were two jumbo lump crabcakes with red remoulade. Oh so good! The seasoning in the crabcakes was perfect, and the spices well balanced. They were tender and seemed to dissolve so gently with every bite. I couldn't believe we were three for three! At this point, we figured it was time to move on to an entree.  Bonefish Grill had advertised a special fish dish that sounded very interesting. I found it on their Special Menu and ordered it right away. It was Rhea's Orange Roughy. The delicate flavored roughy was wood-grilled, and topped with sauteed spinach and lump crab meat.  It was then topped with a lime tomato garlic sauce. Exciting choice of ingredients! The dish came with a seasoned garbanzo bean and spinach side that was out of this world and we chose the Potatoes Au Gratin as a side.

Chilean Sea Bass

The next entree we had was the Chilean Sea Bass. Also prepared over the wood burning grill, the sea bass was extremely tender, rich and moist; with a delicious buttery taste. The dish came with a choice of signature sauces, and we selected the chimichurri sauce; whose bold garlic and parsley flavors went well with the fish. It also came with the tasty garbanzo beans as well, and we accompanied the fish with herbed jasmine rice. The very subtle hint of jasmine on the rice gave the whole experience a final touch. Full but with room for dessert, we finished off the meal with the molten Chocolate Macadamia Nut Brownie with raspberry sauce and vanilla ice cream. Being the chocolate lover, it was right up my alley. The brownie was soft and warm, and totally decadent.

Chocolate Macadamia Nut Brownie

Dinner at Bonefish Grill exceeded my expectations in every way. The service was very attentive and the ambiance welcoming. Great second time around as well as first, and hopefully many more to come. Bonefish Grill...I am still feeling "happy". For more information, contact them at 305-487-6430 or visit them online at http://www.bonefishgrill.com.

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Sugar Cane Raw Bar & Grill

On a recent, beautiful Sunday afternoon, we were looking for a nice place to have dinner al fresco. Loving the vibrant, casual ambiance of Midtown Miami, I decided to have my next adventure at a place I'd been hearing a lot of buzz about: Sugarcane Raw Bar & Grill, located at 3252 N.E. 1st Avenue, in Midtown Miami, and brought to us by the same creators of Sushi Samba.  While I had been here a couple of times for drinks, I had never sampled their food, so I was pretty excited. Arriving at their entrance, I couldn't help but catch my breath a bit; I had forgotten how charming and inviting it was. Antique tables and potted plants add a rustic feel to the leaf encased "Sugar Cane" sign that welcomes its visitors. Add to that lighted stars hanging from above, and the friendly hostess at the door, and we had a fairytale beginning to our meal at this Midtown jewel.

Leading us to an outdoor table, I felt a unique energy to the place that stood out. It was a great time of day, the sun's rays were beginning to soften and the glow made the space seem even more magical. I loved the setting! I walked inside and found it to be just as appealing. A large dining area with a combination of Asian and contemporary decor, is accentuated by an abundance of rich reds and dark wood colors; contrasting the industrial look of the walls and columns. The paneling on the ceiling and the wooden floors add an urban chic touch that completes the look. The food concept of Sugarcane is very interesting. It is mainly a selection of random tapas, created in one of their three kitchens; with a few large plates to choose from. Their kitchens are basically the raw bar (where the sushi is made), the Robata Grill (where the items are grilled over bincho-tan charcoal) and the regular inside kitchen.

Goat Cheese Croquettes

Breads and Butters

Seeing a lot of things we wanted to try, we started off with the Goat Cheese Croquettes, served with Membrillo Marmalade. These little suckers rocked! When I placed the round, crunchy bite into my mouth, it exploded, and the hot, sharp taste of the goat cheese lingered for a while. Since they are placed on the membrillo marmalade, the contrast of sweet and salty create a flavorsome union that is nothing short of addicting. So much so, that we ordered a second round. Next up, we had the assortment of Breads and Butters. It came with a nice combination of breads, including Country Bread, Focaccia and Pita, and two different types of butter: Sundried Tomato and Olive. The breads were very fresh and tasty, and they change their selection often.

My fave: Duck and Waffles

Kobe Beef Sliders

The next dish was my favorite! It totally blew me away and I can't wait to have it again. It was the Duck and Waffles. On the plate came a crispy leg confit, covered with a fried duck egg, and accompanied by delicious waffles ready to be bathed in mustard maple. I had to pinch myself to prove I wasn't dreaming! The combination of flavors made my senses spin. The duck leg was cooked tender and juicy; capturing all the seasoning during the confit process, while the egg gave it an extra savory kick. The waffles and the mustard infused maple added yet another layer of delight to the taste buds; incorporating a sweet treat to the experience. Top seller I'm sure. Afraid this dish would be hard to top, and in the mood for some more "huevos", we ordered two Kobe Beef Sliders with tonkatsu and a quail egg on top. Wasn't sure I could do it after having so many sliders at The Grind the night before, but they had game as well. Their meat was oh so tasty; and the combination of the sauteed onions, the delicate yolk of the quail egg and the slightly spicy tonkatsu sauce, brought it all together.

Fennel Sausage

Pork Meatballs

My adventure was so exciting thus far, I just had to keep going. The next two dishes we ordered, as if we hadn't stuffed our faces enough, were the Fennel Sausage and the Pork Meatballs. At this point, I have to say these didn't do a whole lot for me. I just found them to be OK, but nothing spectacular. I will add that others in my group liked them well enough, so maybe I was just still reeling from the Duck & Waffles, I don't know. The Fennel Sausage came with a parsnip puree and stewed currants,  and had a distinct taste; sometimes a bit overpowered by the fennel. In contrast to the sausage, the Pork Meatballs had a very mild flavor. They came in a sauce with pine nuts and raisins, and were paired with a piece of Country Bread. After we were done with the meatballs, we dipped the bread in the remaining sauce. You know me and dipping!

Crunchy Tuna Roll

Realizing I had ordered most of my items from the tapas menu and nothing from the raw bar, I ordered the Crunchy Tuna, one of their specialty rolls, to finish off my meal. We're back in action! The roll was, how should I say...da bomb? It was made with raw tuna, avocado, spicy tempura flakes and sweet chili. I really enjoyed the sweet chili taste, and while I always add some soy sauce, found it didn't need it. Extremely delicious and fresh!



Once I sat back in my chair, I realized I had left absolutely no room for dessert. Very disappointed in myself, I made a vow to return real soon. I hear their Torrejas are amazing! My wallet was a little lighter, but my heart was satisfied and content. Some may argue the portions are a tad small for the prices, but the food is just so awesome, you gotta splurge a little.   I also see they have a great sounding brunch menu, to which I've already checked off a couple of must try items! Stay tuned for that adventure.... One last thing, Sugarcane Raw Bar & Grill....you had me at hello! For more information, visit their website at http://www.sugarcanerawbargrill.com/, or call them at 786-369-0353.

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Marlins Park - Taste of Miami

Today is a very special night in Miami. It is 2012 Opening Night  for the Miami Marlins and they're doing it with style: a new name, a new logo and a new park! Both the players and the fans are excited and looking forward to a new season that promises to be a spectacular one. The Marlins face off against the St. Louis Cardinals, defending world champions, and the fans are shaking in their boots. Now, you're probably wondering why I'm writing about sports in my food blog, right?  Well, I'll tell you. Along with the new stadium, come endless possibilities of new cuisine! That's right, it is no longer just the same ol' "buy me some peanuts and cracker jacks". Now you can sing, "buy me some platanitos and ceviche on the side."

As I walked around the stadium, I ran into so many chefs wearing their chef jackets and hats, that I temporarily forgot I was in a ball park and felt as if I had entered a taping of  Iron Chef America. It was wonderful! There are food stands in practically every corner, selling everything from traditional ball park fare to regional cuisine; and the food is all made from scratch. Sneak a peek at the culinary lineup's roster: 

French Fries

Miami Shrimp Burger

You want some plantain chips with mojito? Then grab your foam finger and mozy on over to the Promenade Level by third base. Here you'll find "Taste of Miami"; a concession area themed after the richness of our city, featuring a wide variety of regional fare from three Miami restaurants: Papo Llega Y Pon, Don Camaron and Latin American Grill. You can get your fill of Pan con Lechon (Pork sandwich), Croquetas de jamon (Ham Croquettes), and Ceviche. And let me tell you my favorite palate pleaser of the evening: The Miami Shrimp Burger, made with Florida shrimp, and a combination of seasonings, that made everyone around me lick their lips when I bit into it. I also ordered a side of French Fries, and they were delicious as well; crunchy on the outside, soft on the inside and slightly salty- just like I like them. Be still my hungry heart!



Chili Hot Dog

Sobe Hot Dog

Maybe you want traditional stadium comfort food. Move over puny hot dog, here comes the king:  The Chili Dog! Any bigger, and I would've had to use the widescreen feature on my camera to photograph it. And of course, in keeping with the Miami theme, you will find the Sobe Hot Dog on the menu that screams "Miami Is For Me"! It is an all beef grilled dog with mango slaw, on a toasted split top bun with chipotle mayo and potato sticks. Totally dogalicious! Popcorn you say? Well, what flavor would you like ? They've got Milk Dud popcorn, chocolate and peanut butter popcorn, malted milk ball popcorn; you name it, they got it!

Read more here: http://www.sacbee.com/2012/04/04/4390320/mlb-ballparks-predicted-to-serve.html#storylink=cpy

There are over 100 items to choose from and the best part? You won't even have to make a long line or miss an inning to get one. Fans will be able to use MLB's "At Bat" app on their smartphones to order food from one of seven concessions. They can pay from their seat and will be informed when it will be ready and at what station they can pick it up. Wow! They really thought of everything. To wash it all down, there are over six beers on tap to choose from and several bars located throughout the stadium.



I love baseball and am looking forward to enjoying another game at the new Marlins Park real soon; but now there's an added incentive to "root, root, root for The Marlins.." I will be eating some gourmet food as I try to catch the fly balls that head my way.

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The Grind Miami

The excitement was brewing for weeks. A new event was hitting Miami, one brought by the same group that brought us Grovetoberfest in 2011; and this one promised to be "smokin", sort of speak. It was The Grind Miami, a burger showdown where 30 restaurants in the 305 and 954 area would compete for the coveted prize: the golden grinder award! The judges included well-known names in the food industry, like the Burger Beast, Chef Norman Van Aken  and Steven Hass as well as popular TV personalities in our community:  Jeff Berardelli and Belkys Nerey. Guests who attended the event were also a part of the voting process by deciding the "Fan Fave" category; selecting their favorite burger by dropping a chip given to them upon arrival in a box located at their choice's table.

The Grind Miami was held on Saturday, March 31st at the Miami Entertainment Complex, located in the Media and Entertainment District, right off Interstate 395. I arrived full of anticipation. I mean, did you see the line up? It was amazing! Besides the burgers, there was beer, Mojitos, Matervas, and desserts; what else can anyone ask for? I walked into the building and thought "Holy Smoke"! No pun intended but that's exactly what I saw all around me - a whole lot of smoke. Then I realized all 30 restaurants were grilling the burgers inside the building. Windows along the top of all the walls and a couple of open doors weren't cutting it. It was a smoke fest in there. And it was hot! The air conditioners didn't appear to be working. Besides, who the heck cooks burgers inside a warehouse? I tried doing it once on my 15th floor balcony and thought I'd set the place on fire... but once I stepped inside and felt my way to the first table through teary eyes, I could care less that I was sweating bullets and would probably need an oxygen mask before the night was out.



Giraffas' Brutus Burger

Latin House's Mad  Love

I gotta tell you, I've tried the food at Latin House Burger and Taco Bar's food truck and I was looking forward to sampling it again here. I wasn't disappointed. They competed with their American Mad Love, a strategic blend of Brisket Chuck and Sirloin, with aged Cheddar and Swiss cheese, Applewood smoked maple glazed bacon, grilled onions, mushrooms, lettuce, tomatoes, Hass avocado, avocado lime, and crema Mexicana. The seasoning is to die for (and as the smoke grew, I wondered if I would). They offered some of their Mango Habanero sauce, which I took, and then bit into the little morsel of heaven. It was that good! I don't know if I'd have the spicy sauce again, since it was so strong it pretty much cleared my nasal passages, but I absolutely adore their burgers. Can't wait until they open their location on Sunset Drive. I chugged down some beer to refresh my palate and walked a few steps down to my next stop: Giraffas. I read about their featured burger, the Brutus, on The Grind Miami's website, and they were on my list as a must try.  Close your eyes and imagine this. Lean nuggets of ground sirloin seasoned and grilled Brazilian style, served with Chipotle sauce, a perfectly fried egg, bacon, ham, lettuce, tomatoes, pickles and Gouda cheese. Wow! What a combination. I simply adored the flavor and texture of their burger, and the egg gave it a delicious, finishing touch. With the burger, they served a side of Quinoa Salad which was fabulous and I actually went back and got seconds (ok maybe thirds but who's counting?)

8 oz Burger Bar's Pete Rose

B&B Joint's Midnight Rider

Next up for me was the Pete Rose (Head First Slider) from the 8 Oz. Burger Bar. I loved the way they put together all the fixings,  and totally relished the taste. It was a thick patty, with organic arugula, tomato confit, onions, Beecher's flagship, bacon, black sesame mayo on a toasted Challah. Lick your fingers good I tell you! By now, I had to hydrate some more so after making the line for a Mojito, I skipped around the room like a kid in a candy store, wondering which burger to try next. I finally stopped at the Burger & Beer Joint's table and had their Midnight Rider. This yuminess consisted of a short rib burger with red onion marmalade, tantalizing goat cheese, and pork belly bacon on a brioche bun. It was so incredibly juicy and tender that my mouth watered with every bite. Oh and the side dish was amazing also: Duck fat fries. Mmm Mmm good!

Sweet & Tipsy

Fireman Derek's Pies

I sampled a few more burgers before I had to take a break. I was disappointed that I couldn't try The Joint Bar and Grill's burger, which I had been looking forward to trying, because they had a problem with their grill and were never able to start cooking. I promised them a visit soon since their Croqueta Preparada Burger sounds so tempting.  Needing a minute to regroup, I went outside to breathe some fresh air. By the time I came back in, the fire marshalls had shut down all the grilling and there were no more burgers to be had. That was OK with me because I don't think I could've put another one down, but I'm sure many people who got there late weren't too happy with that. It was one of those cases where the early birds got the worm! After shaking to some really good music, and downing a couple more drinks, I sampled some of the fabulous desserts that were beckoning me. I loved Sweet & Tipsy's cupcakes, with the Nutty Guinness being my favorite. They create a fun cupcake for adults, combining cocktail favorites with a variety of cupcake flavors. The result? A sweet treat that will make you tipsy. I also enjoyed Fireman Derek's World Famous Pies. Their Key Lime Pie was incredible, with the perfect balance of creamy tartness and sweetness.

At the end of the night, the "Fan Fave" award went to the Shake Shack, and the rest of the awards were not given due to the issues that ensued. I know there were some people that probably walked away upset, and the choice of venue with the unanticipated smoke problem was not ideal, but at the end of the day, this was the event's first year and the concept was brilliant. I'm sure there were lessons learned and next year's The Grind Miami will run much smoother. I know I look forward to another run and I had one heck of an amazing Saturday night full of great food, drinks and fun I will never forget!

Islas Canarias' CubanCube

Burger Bar by Chef Allen

Getting some fresh air outside

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Salumeria 104

Salumeria 104

Meat lovers beware: I am about to stray you into dangerous terrains; where you will be seduced by the lulling sound of tender meat being sliced to perfection and the enticing aroma of a high quality  Prosciutto; and you won't even have to make the long flight to Europe. Let me give you some background. Italy is known for its superior Salumi, or cured meats such as Prosciutto, Pancetta, Salame, and Capicola. A Salumeria is basically a cured meat shop, or Italian delicatessen. Its history dates back to Roman times when there was a need to cure meat in order to preserve it. Through time, it became a culinary delight; a sort of art enticing meat lovers with the originality and creativity of the spices used in the curing process of salting, smoking and air-drying the fresh meat. The result is a heavenly delight; boasting a distinct blend of flavors, as well as unique saltiness, and aromatics. While there are numerous Salumerias in Italy, they have also spread to other parts of the world, adding Italian favorites, sandwiches, and salads to their delicious menus, as well as artisanal cheeses and breads. Some may feature items directly imported from Italy, while others may choose to use local products instead.

Specials of the Day

Chef Angelo Masarin

In looking for my next adventure, and being a fanatic of everything Italian, I decided to visit a relatively new place I had the pleasure of being introduced to through a culinary demonstration: Salumeria 104, located at 3451 NE 1st Avenue, Suite 104, in Midtown Miami. Upon arriving, I immediately felt that I had been transported to an authentic trattoria in Italy. The charming decor is simple yet tasteful, providing a casual ambience with a cozy allure. I was welcomed by the waiter, Marco, who quickly gave me a nice table by the window. I absolutely loved being able to look to the area behind the marble bar, where all the meats are lovingly kept, and see the chef as he cut the salumi and prepared the dishes. The chef/owner of Salumeria 104 is Angelo Masarin, a brilliant chef  originally from the beautiful city of Treviso near Venice, whose  passion for cooking is as great when he is preparing his creations, as it is when he talks about his food. While the menu is not extensive, the selections are very traditional and classic, and there is also a chalkboard highlighting the specials of the day.

Piccola Selezione

I was looking forward to trying some of the cured meats at Salumeria 104, so I started off with their Piccola Selezione, a wooden board of cured meats, where you can choose one type of prosciutto and two salumis. Never having tried the Prosciutto San Daniele and knowing it isn't easy to find, I opted for that, and asked Marco if he would recommend the two salumis. He suggested the Cacciatorino and the Cotto al Tartufo. I trusted his expertise and wow, was the experience divine! The Prosciutto San Daniele was incredible; slightly sweet, with a silky texture and a delicate taste. As I savored each bite it was as if the thinly sliced delicacy was melting in my mouth. Chef Angelo pointed out that in order to retain the flavors of the meat,  it is important to use a slicer with a slow-spinning blade  that never heats up, such as a hand-cranked slicer versus an electric one, otherwise it can slightly "cook" the prosciutto, altering its taste and texture. Moving on to the Cacciatorino,  it was exceptional as well. Sporting a robust, spicy  flavor, it had a firm texture and intense aroma that definitely satisfied the palate. Chef Angelo prides himself in acquiring this artisanal delight from an exclusive curing facility in Connecticut, therefore it may only be found here. Finally, I tasted the Cotto al Tartufo and realized something I hadn't realized before: I was in pork heaven. This organic tender meat was exquisite! The subtle truffle taste lingered in my mouth and went well when I paired it with the basket of bread Marco brought to the table.

Tagliatelle Bolognese

Since the portion of salumi  was very generous, I didn't think I would be able to eat all of my next dish: the Tagliatelle Bolognese. A very classic dish created with housemade tagliatelle and a classic Bolognese sauce. Of course, for Chef Angelo, classic will always include a bit of his spectacular touch, so instead of the traditional all beef sauce, he uses 1/3 of each of the following: veal, beef and pork, to ultimately create a gastronomical pleasure full of flavor. The pasta was cooked al dente, and needless to say, although I initially didn't think I could finish it, I actually scraped all the sauce from the plate and didn't leave a single noodle behind.

Salame Al Cioccolato

Capuccino

Sitting back, meditating over this Italian feast, Marco offered me dessert. You'd think I'd say no, that I'd realize it was time to stop, but I couldn't. I wanted so badly to see what incredible sweet delight awaited me so I ordered a whimsical item on the menu. The Salame Al Cioccolato. It was a sort of chocolate log, cut to look like a slice of salami, consisting of a biscuit rolled with dark chocolate. Out of this galaxy! The strong flavor of the cold chocolate permeated through the crunchy biscuit leaving me breathless. Just when I thought I was done, along came a delicious, foamy cup of Capuccino and while I thought somebody should stop me, I pursed my lips on the cup, and let the foam take over. An incredible ending to an incredible meal. Bravo Chef Angelo! I cannot wait to return.

For more information, visit Salumeria 104's website at http://salumeria104.com/, or call them at 305 424-9588.

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