Novecento in Aventura

Aventura just got a little more exciting. You don't have to drive down to Brickell or Coral Gables anymore to fill your heart's desire with Argentinian dishes with a refreshing twist. Recently opening their 11th location in the Town Center at 18831 N. Biscayne Blvd., Novecento has brought its fun ambiance, exciting food and extensive wine list to the north part of town.

Having been to the other Novecento locations in Miami, one thing I noticed about this one is a more relaxed, casual feel. It's got the same great food and attentive service, but in a more laid-back setting. We started off the night with a nice Malbec from their wine cellar and took a look at the menu. A smoky, alluring aroma filled the air, and I realized it came from their wood-burning brick oven. Aha! I knew what I was having first: one of their delicious flatbreads. There are over nine to choose from and we went for the Capricciosa, a cheesy delight made with tomato sauce, mozarella, ham, mushrooms and artichokes. It was crispy on the outside and oozing with creamy mozzarella on top. Didn't I tell you there was a refreshing twist to their Argentinian cuisine? It was gone in the blink of an eye.

Capricciosa Flatbread

Ceviche Con Tostones

Tartar de Atun y Camaron

Next, we journeyed over to an entirely different continent and ordered the Ceviche con Tostones. Talk about an intercultural marriage! The ceviche was fresh and light; a mix of fish marinated in lime juice, with jalapeno peppers and avocado. I loved scooping it on top of the fried green plantains it was served with to enjoy the combination of textures on the dish. From here, we decided to travel "Under The Sea" to a colorful array of Tartar de Atun y Camaron (Tuna and Shrimp Tartare). This was not your ordinary tartare but rather an original rendition of my signature favorite. The ahi tuna was marinated in soy, and combined with chunks of shrimp, cherry tomatoes, lime caviar, and toasted bread, then drizzled with balsamic vinegar and droplets of aioli. I thought that was one seriously imaginative and palate-pleasing tartar!

Picada Criolla

You're probably thinking, "When does the traditional Argentinian food come out?" Bam, here it is: The Picada Criolla; a tasting platter for two of tender and perfectly seasoned skirt steak served with chimichurri sauce, grilled chicken, chorizo (sausages) and their famous chicken and beef empanadas. Oh yeah, let's do the tango, baby. We were poking on the sticks, grabbing, rolling our eyes back in carnivorous delight, and it was all very, very good.

Once composed, we ordered dessert. We tried their Panqueques con Dulce de Leche y Helado. This sweet ending consisted of warm crepes filled with dulce de leche, and topped with powdered sugar. Smiling down from the top was a scoop of vanilla ice-cream, strawberries and whipped cream. This was definitely an adventure to be repeated.

Novecento in Aventura is open for lunch, dinner and weekend brunch and they offer Happy Hour everyday from 4pm to 7pm. For more information, you can call them at 305-466-0900 or visit them online at http://www.novecento.com/.

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Ritz Carlton Key Biscayne's White Truffle Dinner

October welcomes a series of holidays such as Columbus Day, National Nut Day and of course, Halloween. But in Alba, specifically, in the Piedmont region of Northern Italy, it marks the peak of truffle season; a gastronome's coveted time to explore and savor the rare White Truffle Mushroom, also known as the "Diamonds of the Kitchen". These luxurious delicacies are growing more and more exclusive every year, only available for a couple months, and appealing through their distinctive taste to even the most discriminating palate.

The White Truffle - Diamonds of the Kitchen

On November 13th, the Ritz-Carlton Key Biscayne held its annual White Truffle Dinner, showcasing a six-course pairing menu which highlighted the best the region has to offer. Sommelier Jorge Mendoza and Executive Chef Clayton van Hooijdonk, took guests on a culinary extravaganza featuring a specially selected number of vintages from the private library of Batasolio SpA winery. Special guest Fiorenzo Dogliani of the winery brought with him a selection of white truffles freshly gathered from his region, along with vertical vintage wines from past decades of the Crus of Barolo, home to the highest quality and most prestigious vineyards.

From Left: Fiorenzo Dogliani, Batasolio SpA and Sommelier Jorge Mendoza
Ritz Carlton Key Biscayne

Only sixty guests enjoyed this magical evening, which began with a welcome reception by Dogliani and an explanation of the wines to be served. The six courses that followed each featured the unique aroma and earthy flavor of shaved white truffles on exquisite dishes prepared by Chef van Hooijdonk and his team.

Uova Strapazzate Con Fegato Grasso

The first course was the Uova Strapazzate Con Fegato Grasso, consisting of an organic egg scramble, with mascarpone goose liver "tramezzini" and shaved white truffles. It was perfectly paired with a deep ruby red Barbera D'Alba DOC, "Sovrana", Batasiolo, 2010. I completely enjoyed the sweetness of the goose liver with the salty eggs, while the truffle added depth of texture to the dish.

Tartara Manzo

The Tartara Manzo was the delectable second course, a fresh sampling of fassone beef tartar seasoned with a variety of condiments and sprinkled with shaved white truffle. The well-balanced acidity and clean smooth finish of the Barbaresco DOCG, Beni Di Batasiolo, 2009 pairing brought out the lean yet delicious flavors of the meat and allowed it to linger on the palate.

Tajarin Al Tuorlo D'uovo

The third course was simply divine. Tajarin Al Tuorlo D'uovo, a traditional Taglierini pasta from the Piedmont region, made with egg dough, looked more like an appetizing pile of velvety ribbons on our plates. The rich texture and taste was accentuated by the shaved white truffle that made its presence in each bite. The pairing chosen for this course was a Barolo DOCG, Beni Di Batasiolo, 2009, which had a soft delicate flavor and marked tannin content.

Risotto Al Tartufo

The anticipation for the next course grew by the minute. It was a Risotto Al Tartufo, prepared with Merlano Riseria, a dense La Tur, and of course, topped with shaved white truffles. It was served with a full bodied Barolo DOCG, "Cerequio, Beni Di Batasiolo, 2004. The risotto was tender and creamy, and tantalized every taste bud with its delicate blend of flavors.

Duetto Di Vitello Brasato

The fifth course came with a special bonus. Instead of one wine pairing, it actually came with two. We were served a Duetto Di Vitello Brasato, or a slow braised veal shank agnolotti filled with braished shank and crowned with white truffles. It was a parade of intense decadence. The first wine pairing was a Barolo DOCG, "Corda Della Briccolina", Beni di Batasiolo, 2001, and the second pairing was a Barolo DOCG, "Corda Della Briccolina" Beni di Batasiolo, 1996. Two different years, two different experiences.

Dolce - Coeur de Guanaja

Unbelievable Decadence

No one can eat just one

And then came dessert, an Italian festival of sweets. Starting with the Couer de Guanaja, created with noisette butter, sauteed asian pear, alba white truffle and caramel. Aromatic and refreshing, it was served with Moscato D'Asti DOCG, "Bosc Dla Rei", Batasiolo, 2012. It didn't stop there. Two more sweet finales were served, including some memorable macaroons and chocolates filled with white truffle.

The Annual White Truffle Dinner at the Ritz Carlton Key Biscayne is an event not to be missed and one that left a lasting impression for me. I personally am very excited to add the Piedmont Region to my future Italian travels, in order to get an up close and personal tasting of all the wonders this remarkable area holds. For more information on other events taking place at the Ritz Carlton, visit their website at http://www.ritzcarlton.com/en/Properties/KeyBiscayne/Default.htm.

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Atlantic Surf Club

So, since I have become a regular in Fort Lauderdale, let me tell you about another place I recently discovered that has only been around for a little over 4 months. It's Atlantic Surf Club, a rustic eatery, with a "come on in, haven't seen you since Thursday" kind of ambiance, located at 17 S. Fort Lauderdale Beach Blvd. Atlantic Surf Club comes complete with ocean views and an extremely friendly staff. The dinner menu features a combination of dishes that range from a whole list of scrumptious burgers, to finger-licking good gourmet pizzas, to full-on gourmet entrees.

If you're in the mood for some tunes while you eat, the main dining area is very lively and offers live music along with a bar. Further back, there is a quieter section, where you can still catch a game on T.V. or just enjoy the waves crashing against the sand. I personally love people watching, and since the restaurant is situated on the second floor, right on busy Fort Lauderdale Beach Blvd, there is always great action going on downstairs.

Fig and Watermelon Carpaccio

King Crab Guacamole

Before I go on, I must warn you. This wasn't a mere dinner, it was more like a gluttonous feast. I'm talking a no-holds barred, who cares what the scale reads tomorrow kind of evening. We started debating on what to have as an appetizer. There were a bunch of choices in the Small Bites and Snacks sections that sounded really good. We did the only respectable thing, we tried them all. You know, why leave with regrets? Our first appetizer was the Fig and Watermelon Carpaccio. It was a light, fresh start that brought together salty and sweet, made with prosciutto and a balsamic glaze. Our next starter was one of my vices. Only this one had a twist: King Crab Guacamole. Say what? If the dish has the both the words "king crab" and "guacamole" in its name, wouldn't you try it too? It was the bomb! The creamy avocado mixed in with bits of sweet crab in a tangy love affair was absolutely irresistible. I dipped faster than I inhaled, I'm afraid.

Lobster Mac & Cheese

Trio of Tuna Tartare

Beef Sliders

Then he came and I fell in love. It was the Lobster Mac & Cheese. Now I know you're probably thinking, "oh, I've had lobster mac & cheese before". Not if you haven't had it here. It is by far THE BEST lobster mac & cheese we have ever tasted. As a matter of fact, I've been proclaiming it to the world ever since. I've had some good versions at steakhouses and the like, but never one with as much flavor and intensity as this one. If this were a movie, the Lobster Mac & Cheese would be the star.  Next up, we sampled the Trio of Tuna Tartares. Instead of preparing the tuna just one way, the chef prepares it three different ways: with spicy avocado, sweet soy glaze and cucumber ginger. The tuna was very fresh and each version was well balanced, but my favorite preparation of the three was the spicy avocado. Our last appetizer (we're not bottomless pits) were the Beef Sliders topped with caramelized onions, cornichons and mustard aioli. They were fabulous; cooked to perfection with a slightly sweet bite.

Grilled Branzino

Ahi Tuna Steak

Steak Tips Dijonnaise

Did we get to dig into any entrees? But of course! I wouldn't let you down that way. Our first entree was the Grilled Branzino, served over marinated eggplant, roasted peppers and a celery leaf melange. Flaky in texture with a light, mild taste, the branzino was a pure delight. The roasted peppers and marinated eggplant added a rich flavor to the dish that gave it a "bam". Another entree we loved was the Ahi Tuna Steak. Seared to my specifications, the steak sat on a bed of shitake mushroom and napa cabbage fried rice. It was topped with scallions and drizzled with a sharp miso mayonnaise. Delicious. Last but not least, we sampled the Steak Tips Dijonnaise, an interesting dish recently featured on Bite With Belkys.  A plate full of tender, seasoned filet tips, combined with crimini mushrooms, red onions and shallot dijonnaise sauce were served on cilantro rice and roasted peppers. There was a whirlwind of flavors in every bite.

Cheesecake In A Jar

Brownie Milkshake

Donuts & Fudge

All-right, so you might be thinking there's no way this girl could've had room for anything else. Yes and no. There's always room for dessert, and what you can't eat at the moment, you take home for later. We ordered the Cheesecake In A Jar, the Brownie Milkshake and packed up a batch of Donuts & Fudge for a midnight snack. All three desserts were intense. The cheesecake was creamy and sweet, the brownie milkshake was rich and decadent and the donuts were, well, the reason I had to add 45 minutes to my workout the following day.

Atlantic Surf Club is definitely serving up some good food in a relaxed, laid-back setting. Check it out for a beachy old time and tell me what you think. For more information, you can visit them online at http://atlanticsurfclub.com/.

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Piccolo Ristorante in Fort Lauderdale

Have you noticed how much I've been driving up to Fort Lauderdale lately? I love the fact that the gastronomic boom that has been taking over Miami for a while, is migrating north to our neighbors there. There are a bunch of great eateries popping up everywhere in Fort Lauderdale, making the drive completely worthwhile.

Piccolo Ristorante

About a month and a half ago, I heard about a small, charming Italian place opening up in FOLA appropriately called Piccolo Ristorante, which translates to "little restaurant". Located at 2826 East Commercial Blvd., Piccolo restaurant is owned and operated by creative Chef Andres Avayu. Learning about his natural talent of infusing unique and innovative ingredients to his traditional Italian dishes piqued my interest right away. Imagine how bummed I was when my schedule didn't allow me to attend their opening wine and food pairing dinner featuring a selection of their signature dishes. Me, Italian food and good wine? Now that's one hell of a threesome. The good news is, I was able to come out a bit later and check out the place. What I found was a homey, family-owned gem (the chef's wife, Allison, does the bookkeeping and her brother Josiah is the manager); where attention to detail was obvious not only in the decor but in the preparation of the food as well; and where we walked out with definite plans to return.

Loved the colors and charm of the place

Meatballs

Homemade Bread

The menu at Piccolo features a wine pairing suggestion with every dish, which is wonderful because it  takes all the guessing work out. As we looked at the menu, we enjoyed a basket of their homemade bread which is a toe-curling experience all on its own. We finally decided to start out by sampling one of their most popular appetizers, the Crab Cake Tower, consisting of a super lump crab cake sitting on top of avocado relish inside a pool of tomato chive gazpacho. It was unbelievable. I had never seen a crab cake prepared this way and the flavors of the crabmeat and the avocado fused perfectly with the acidity of the gazpacho. There were two wine pairings offered for this dish, a Fino Sherry from Spain and a Riesling. I loved the balance and harmony of the Riesling pairing best. As a second appetizer, we tried the Meatballs. Simple in its preparation, the taste of the homemade tomato marinara was impeccable and added a whole new profile to the tender meatballs. The medley was accentuated by a dollop of basil whipped ricotta on the side. Very nice! The meatballs were paired with a smooth Barbera D'Alba from the Piedmont Region (one of my all-time favorite spots).

Crab Cake Tower

Homemade Potato Gnocchi

Squid Ink Ravioli

For entrees, we chose the Homemade Potato Gnocchi and the Super Lump Crab Crusted Mahi. The potato gnocchi was a bit tough for my taste but I loved the four cheese cream sauce and the addition of poached pears, which played an appetizing sweet and savory number on the palate. That particular evening, one of the chef specials was a whimsical homemade Squid Ink Bolognese Ravioli, prepared in a squid ink dough and tomato dough. It was both appealing to the eye and packed a punch of flavor. My favorite entree of the night was the Crab Cake Crusted Mahi. Crusted in savory lump crabmeat, a fresh mahi filet sat atop a bed of sauteed spinach, drizzled in a mild white wine lemon butter sauce. The fish was tender and flaky and dissolved in an ecstasy of deliciousness with every bite. We found that each entree was paired with exceptional wines that not only brought out the flavor of the dish, but also complemented it.

Super Lumb Crab Crusted Mahi

So far so great and we were excited about dessert. Although quite full from all the food and wine, we just had to share a Chocolate Creme Brulee. I'm happy to report it was just as spectacular as the rest of the meal. The milky goodness of the chocolate blended well with the creamy texture of the creme brulee, bringing together two decadently sinful sensations. It was a memorable finale to our Italian adventure. 

Chocolate Creme Brulee

Although only open for less than two months, I can tell this is going to be a popular neighborhood spot. The service is superb, the place is inviting and the food is outstanding. For more information on Piccolo Ristorante or to make reservations, visit their website at http://piccolofl.com/ or call them at 954-776-8066.

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Chima Brazilian Steakhouse

You've probably noticed I've been on a carnivorous frenzy lately. For some reason, I have been craving some good old-fashioned juicy meat. I heard about a place in Fort Lauderdale that has several locations in the U.S. and Brazil and it caught my eye (and my appetite). It is Chima Brazilian Steakhouse located at 2400 E. Las Olas Blvd. Chima is an elegant, yet chic, rodizio restaurant, whose setting personifies attention to detail with a touch of class. From its beautiful courtyard, where an outside bar is set up for happy hour and hors d'oeuvres, to the upscale dining room, we correctly predicted upon arrival that this would be a special evening.

The first we thing we ordered when we sat down was their signature caipirinhas, Brazil's national cocktail, made with cachaca (sugar cane hard liquor), sugar and lime. It certainly awakened our palates as we made our way to the colorful salad bar. Here we piled our plates with Brazilian and American favorites such as cold cuts, a selection of salads, cheeses, smoked salmon, carpaccio and hot dishes. Although I wanted to keep going, I had to remind myself there were a group of gauchos walking around the dining room, holding skewers of meaty delights I wanted to try.

Over at the table, our attentive team of waiters brought over three dishes of small bites to start us off. We especially loved the cheese bread and the croquettes, which we dipped into the refreshing turkey spread. Within minutes, the gauchos started to come to our table with a parade of skewers. They included over 15 rotisserie meats such as top sirloin, filet mignon, bacon-wrapped chicken breast, ribs, marinated pork loin, sausage and fish. I don't think I ever turned down a piece of meat whenever they came by. Everything was so well seasoned, flavorful and juicy.

I had my favorites, like the filet mignon and the lamb chops, but each meat was grilled to perfection and had an excellent taste. Another great thing we appreciated was that the gauchos kept coming around asking us if we wanted any particular meat, and if we'd ask for any, they'd send it right over. They also made sure the cuts that came to our table were cooked to our preference. In addition to the meats, they serve a nice variety of side dishes, which by the way, were immediately replenished on our table when we made them disappear (which I'm not ashamed to say was quite frequently). These included fried polenta, mashed potatoes and fried plantains.There is also a selection of four sauces to pair with the meat that are very unique in their flavor and texture. The minty one was my vice and I thoroughly enjoyed dipping my lamb chops in it.

Although I was extremely full and had already undone one button, I wanted to try some dessert. So, we ordered the Chocolate Coconut Lava Cake, filled with coconut ganache and served with vanilla ice-cream, and a refreshing Brazilian sweet made with condensed milk and strawberries. They were both a nice way to end the meaty feast and treat the palate to a new sensation. Of the two, my favorite was the chocolate lava cake, but then again, would that really be a surprise?

Chima Brazilian Steakhouse is definitely worth checking out and a fabulous date night option. For more information, visit their website at Chima Brazilian Steakhouse Fort Lauderdale or call them at 954-712-0580.

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