VooDoo BBQ & Grill - Pembroke Pines

Do you VooDoo? I never thought I'd say this, but now I like to VooDoo all the time. And before your mind wanders any further, let me clarify that I am talking about the delicious BBQ inspired by the Cajun cooking of The Big Easy, or NOLA to some. Yes, VooDoo BBQ & Grill has come to town in Pembroke Pines and it is quickly collecting a slew of fans in the week it has been open.  Located at 151 N. Hiatus Road, the restaurant chain of New Orleans style barbeque has brought the magic of Louisiana to South Florida with its latest opening. 

VooDoo BBQ & Grill began its story on St. Charles Avenue in New Orleans at the most appropriate time: Mardi Gras 2002. Serving a fusion of BBQ styles and taking them up a notch with the flavors of the three C's: Caribbean, Cajun and Creole spices, VooDoo BBQ gives new meaning to southern cooking. The meats are dry-rubbed and slowly smoked to perfection using these delectable spices and if you want yet more of a kick, VooDoo BBQ has created three signature sauces made with authentic Louisiana ingredients. I found the ambience to be laid back, yet colorful and fun, reminiscent of the city itself. But let me take you there myself.

Ready to VooDoo

BBQ Shrimp

Baby Back Ribs

After donning our beads, we ordered some beer and started with a taste of their BBQ Shrimp. A New Orleans classic, these jumbo shrimp are cooked in a Worcestershire and herb-spiked butter sauce that screams "eat me" I would just love to subscribe to a lifetime supply of these crustaceans. We also sampled their Baby Back Ribs, which fell right off the bone in an explosion of smoky, spicy and sweet sensations.

Trio of VooDoo BBQ & Grill Signature Sauces

The Carnival

Cajun Smoked Sausage Po Boy

As a main squeeze, we ordered The Carnival and the Cajun Smoked Sausage Po Boy. The Carnival consisted of chopped BBQ pork, chicken, sausage, turkey and brisket mixed together in a Mardi Gras party for the palate. The meats were tasty and each bite offered itw own surprise. The Cajun Smoked Sausage Po Boy, filling and enticing, had a generous amount of flavorful sausage served on a traditional French Bread. As side dishes, we tried the French Fries, Rattlesnake Beans (baked beans), Sweet Potato Soufflé and Potato Salad. They were all delicious but my top favorites were the Sweet Potato Soufflé and the Rattlesnake Beans.

White Chocolate Bread Pudding

A VooDoo adventure wouldn't be complete without something sweet to end the meal. If you like bread pudding (and even if you don't)  you will be knocked out of your seats with their homemade, southern-style version: White Chocolate Bread Pudding. I'll confess I had a couple of pieces before my entrée,  during my entree, and after my entrée. It is sweet, creamy and absolutely intoxicating. VooDoo BBQ & Grill, if I can't have my life supply of BBQ shrimp, can I have a lifetime supply of White Chocolate Bread Pudding instead?

For more information, visit their website at http://www.voodoobbqandgrill.com/pembroke_pines or call them at 954-443-8406.

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The Hoxton - Miami (CLOSED)

Open Door Number One and you see an urban beach house, let's call it The Hoxton, where you can kick back in a comfy couch and have a casual drink (or three). It's Happy Hour and you're ready for some tasty bar bites and a reprieve from the grind. Walk over next door and open Door Number Two and you enter Boxpark, an intimate restaurant serving fine cuisine and following a slow food philosophy. Hey, nice place for a date. The night is young, you're up and running and it's time to open Door Number Three: Harvey Wolf, a sultry lounge that will take things up a notch.

This is the trio of delights that will await us in the Axis condominium building in Brickell, where the former Mare Nostrum Restaurant and The Lucky Clover Irish Pub used to be at 1111 SW 1st Avenue. Santiago Rodriguez, formerly the Director of Worldwide Operations for Nobu, and founder of Vassili Group, has spearheaded this vision, designing the space to be one continuous evening of British-inspired fun.

With Chef Matt Hinckley

Mint Coco-Berry Blast

While Boxpark and Harvey Lounge haven't opened yet, The Hoxton has been wooing crowds since October 2012. Executive Chef Matt Hinckley, formerly of Michael's Genuine Food & Drink, is the culinary talent dishing up some impressive cuisine. Offering a "New England" beach house menu with items such as oysters, mussels, and a delicious clam bake, the Hoxton is quickly becoming a place to kick back and relax with friends while enjoying some live music in a trendy setting. Both The Hoxton and Boxpark's philosophy of slow food and local sourcing is the foundation in the selection of the ingredients, quality, and preparation of their dishes. Chef Hinckley's experience while he lived in Alaska and got to see how they harvested their vegetables in accordance with the amount of sunlight they had helped in the formation of his "back-to-the-basics" approach in the kitchen. In his own words, he practices a "Jeffersonian approach to cooking; taking it back to what it was like before the industrial revolution."

New England Clam Bake

I recently visited The Hoxton and experienced their luscious libations, creative bites and inviting ambiance for myself. To add to the fun, I got a sneak peek of the gastronomical treats that will await us at Boxpark, scheduled to open very soon. I was impressed. The vibe of the place was laid back and the cocktails were refreshing and creative. Check out the line-up below and make sure to wear a bib because I promise you are going to drool!

Fried Florida Alligator

Saffron Ricotta Crostini

(Above) New England Clam Bake - an enticing medley of maine lobster, middleneck clams, swan's island mussels, colossal shrimp, local corn and new potatoes. (Left) Fried Florida Alligator with datil pepper sauce. The alligator had a perfect texture and the seasoning was delicious. I absolutely loved the dipping sauce. (Right) Saffron Ricotta Crostini with basil and evoo. Light and refreshing.

Charcuterie

Meatball Sliders

A Sampling of their Daily Bread

(Above) Charcuterie Platter - a scrumptious sampling of Duck and Tasso Hams, Pork Rillon seasoned with Florida Keys Salt, Rabbit Liver Pate prepared with a tangerine marmalade, Whipped Juniper Lardo, Braunschweiger pig head garnish, and Porchetta Di Testa cranberry orange mostarda. (Left) Meatball Sliders made with grass-fed Florida veal berkshire pork and topped with local mozzarella.(Right) Sampling of Daily Bread -Alaskan sourdough, semolina bread, challah, and pumpkin poppy crackers.

House Pickles

Buffalo Frog Legs

Local Heirloom Tomatoes

(Above) Tasty House Pickles served with fresh, local vegetables (Left) Buffalo Frog Legs served with Habanero Sauce and local blue cheese (Right) Local Heirloom Tomatoes tossed with wheatberries, pine nuts, arugula, and lemon vinaigrette. (Below) Ice Cream Sandwich - Oskar Blues Brewery "Ten-Fidy" imperial stout ice-cream cookie. A grand finale with a kick!

Ice-Cream Sandwich

I had a great time at The Hoxton and both the food and service were wonderful. I can't wait until Boxpark and Harvey Wolf join the ranks and make this a one night stop of cocktails, food, and night life. Stay tuned to my page and I'll let you know as soon as it happens! For more information, you can visit The Hoxton online at http://www.hoxtonmiami.com/ or call them at 305-677-8466.

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Morton's Steakhouse - Coral Gables

I recently did a survey on Facebook asking my fans which steak they loved best: the Filet Mignon, the Porterhouse or the Ribeye. The results were pretty split among the three cuts, but one thing was certain. A hefty number of the population feels passionate about steaks! They were quick to share how they loved the tenderness of the filet mignon and the "best of both worlds" quality of the Porterhouse. But the winner among these meat lovers, was the Bone in Ribeye.  I can't say I blame them.

Last week I was feeling a bit carnivorous and I took a drive over to Miracle Mile in Coral Gables, in search of a juicy steak to satiate my hunger. I immediately found my destination: Morton's The Steakhouse, located at 2333 Ponce de Leon Blvd. I had been to this location a couple of times before for happy hour but it had been a while. The story behind Morton's is quite interesting, comprised of elements that tend to intrigue us: the 70's "Me Decade", the Playboy Club, and a "Million-Dollar Hamburger". It all started when its founders, Klaus Fritsch and Arnie Morton, worked together in the Playboy Club in Montreal. During a change of menu, Fritsch cooked a burger for Morton to sample. When Morton bit into it, he immediately wanted to know who was responsible for the creation of this burger. Fritsch, unsure of whether it was a hit or miss, nervously stepped forward. Morton exclaimed that it was the best burger he'd ever had, and from that day on, it became known as the "Million-Dollar Hamburger." In 1978, they opened their first restaurant and the rest as they say, is history. Thirty years later, there are 69 locations to choose from.


The Coral Gables location is very well situated in the heart of the action. It is beautiful inside, boasting an elegant indoor ambiance and a separate bar with  flat screen T.V.s for those days the Miami Heat are playing (like tonight). Morton's also has outdoor seating, where patrons can sit and engage in people-watching up and down Ponce de Leon and The Mile.


From the moment we walked in, we were greeted in a warm and friendly fashion and taken to our table. Not long after that, Connie, our waitress, came by to welcome us with a nice loaf of warm onion bread. It was Friday and I wanted to unwind with a cocktail, so after I told Connie I liked my libations sweet, she suggested I try the French Raspberry; a Bartender's Special made with Grey Goose Le Citron Vodka, Chambord and Pineapple Juice. I did and it was fabulous.

Ahi Tuna Tower

Jumbo Lump Crab Cake

The menu at Morton's is not your typical steakhouse menu. It has a great deal of variety and besides the meat, offers an impressive selection of seafood. I tried to resist the urge to order my trademark appetizer, but my deep love of it surpassed my desire for change. Thus, I started with the Ahi Tuna Tower. The minute Connie brought it out to us, it reminded me of my first trip to Pisa in Italy, and I nicknamed it the Leaning Tower of Tuna. It was a sight for tuna-loving eyes. A layered treat of refreshing, seasoned tuna, avocado, mango, pico de gallo and crushed wonton crisps sat slightly tilted on the plate, surrounded by a row of wonton chips. The combination of the simple, clean flavors blended together in mouth-watering harmony. As a second appetizer, we ordered the Jumbo Lump Crab Cake. The crabmeat was fresh and somewhat sweet, loosely held together in a palate-pleasing balance. The mustard mayonnaise that came on the side was delicious, and I found myself wondering what else I could dip in it.

Chicago Style Prime Bone-In Ribeye

Chilean Sea Bass Fillet a la Nage

We ordered some Pinot Noir as we decided on our entrees. Morton's offers a vast selection of fine wines to pair with your meal. Since the seafood sounded as tantalizing as the steaks, we chose one of each: the Chicago Style Prime Bone-In Ribeye and the Chilean Sea Bass Filet a la Nage. The Bone-In Ribeye was juicy, richly marbled, and intense in flavor. I was glad I had an appetite because it was huge.  The tender Chilean Sea Bass Fillet was poached in a court bouillon made with jumbo lump crab, lemon butter and asparagus.  It gave the dish a rich, buttery taste that slightly lingered after every bite. It was pure delight! As a side dish, we shared the "Twice Baked" Au Gratin Potatoes, and once again, it was a hit. The potatoes were cheesy and velvety; complementing the entrees well.

"Twice Baked" Au Gratin Potatoes

Legendary Hot Chocolate Cake

Grand Marnier Souffle

When we ordered our main dishes, Connie explained that while they had a selection of decadent desserts we could order at the end of our meal, they also offered a few others that required a bit more preparation time.  The two she mentioned were Morton's Legendary Hot Chocolate Cake and their Grand Marnier Souffle. Once I heard "chocolate" and "souffle", the decision was made. We ordered both and once we finished our entrees, the eye-catching delights arrived. The molten lava cake was exquisite; with a light texture and a semi-sweet taste. It was served a-la-mode with creamy vanilla ice-cream. The Grand Marnier Souffle was larger than any other I'd had before. It was a fluffy ending to a hearty meal. While we were finishing our desserts, I was able to snap a picture of the dessert tray and although I could not ingest another bite, I must say the sheer presentation of each was enough to make me want to start the whole adventure over.

Dessert Tray

Morton's certainly lived up to their slogan this particular Miami evening, serving us The Best Steak...Anywhere, along with some other remarkable dishes along the way. Service was impeccable from beginning to end, and I noticed how the manager continuously walked around the dining area, speaking with the guests and ensuring all was well. After a couple of Frangelicos to help us digest this amazing feast, we were on our way. Until next time, Morton's The Steakhouse! For more information, you can visit them online at http://www.mortons.com/ or call them directly at 305-442-1662.

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