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Estefan Kitchen opens to the public on March 4, serving lunch and dinner daily from 11 a.m. For something lighter, try a tower of cubed avocados, tomatoes, cucumbers, and red onions in a cilantro-lime vinaigrette. It's surprisingly filling and refreshing. There's also the option to add grilled shrimp, fish, chicken, or churrasco. At Estefan Kitchen in the Design District, a trio of musicians kicks things up a notch as soon as the clock strikes 9. A young woman in barely there shorts and her father dance salsa beautifully, while next to them a gentleman in his late 80s starts doing the twist.
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Since early April, Emilio has produced a free outdoor concert series in Palm Court on Fridays. Los Angeles-based Studio Unltd turned a former warehouse in the Los Angeles Arts District into a Middle Eastern restaurant called Bavel (pictured top and above). Elastika will be open for dinner 5 p.m. On Fridays and Saturdays and 5 p.m.
DINING DIRECTORY
If you think all barbecue has to be ribs on a grill, allow Kyu to change your view. First off, you'll find no smiling piggies or drinks served in a mason jar. The sparse yet gorgeous industrial setting allows the food to be the center of the spotlight. The restaurant, a collaboration between Michael Lewis and Steven Haigh (both Zuma alumni), is a mashup of Japanese robata grilling methods and good old American techniques.
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If you’re hungry and don’t know where to go, follow our tips below. With so many restaurants in the Miami Design District, there’s a place for every occasion. A cute food truck slinging tacos and fresh tortillas in addition to some other surprises, like a knockout fried chicken sandwich.
How Gloria Estefan’s late grandmother shaped Estefan Kitchen restaurants - Miami Herald
How Gloria Estefan’s late grandmother shaped Estefan Kitchen restaurants.
Posted: Fri, 12 Aug 2016 07:00:00 GMT [source]
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It's work Moreno and his family have done for decades, earning the adulation of the surrounding community and cementing El Atlacatl's position as one of the neighborhood's favorite restaurants. Two of the savory corn rounds work well any time of day, and don't be surprised if you find yourself back later for seconds. Behold, the house that bacalhau built! Did you know Portugal conquered the world thanks to the stiff milky-white cod fillets preserved in salt? Better known as bacalhau to Portuguese-speakers, the stuff has a whole page of the menu dedicated to it at the white-tablecloth Teixeira Portugal Restaurant.
Under his leadership, the Gabriel Kreuther restaurant garnered two Michelin stars and received several accolades including Relais & Chateaux, Les Grande Tables du Monde, and the coveted AAA Five Diamond awards. Situated on the first floor, Elastika debuts as a modern-American restaurant helmed by acclaimed Executive Chef Joe Anthony. Designed to become a destination gathering place and culinary cornerstone of Miami Design District, Elastika will act as the lobby of the neighborhood providing a gastronomic experience in a comfortable, inviting environment. An Instagram-friendly café with some healthy choices you’ll probably bypass for the tasty grilled cheese on sourdough.
That marriage translates into a Wagyu brisket ($40), prepared with Japanese sea salt and black pepper and smoked for 12 to 14 hours until it melts in your mouth. Kyu also offers an assortment of produce to round out your diet. One bite of the roasted cauliflower with goat cheese ($16) will make you wonder why you ever gave Mom a hard time about eating your vegetables.
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The sculpture is a site-specific installation commissioned by Miami Design District developer Craig Robins for the inaugural Design Miami/ exhibition in 2005. The menu is a combination of Gloria's grandmothers' traditional Cuban recipes and more modern dishes to please the calorie-conscious and gluten-free crowd. Chef Odell Torres is a native of Havana and has been at the helm of all the Estefans' food concepts since 2013. Torres says what sets this restaurant apart from other Cuban eateries is that everything is handmade onsite and that only the freshest ingredients are used.
What's more, the eatery is a family-run business, and owner Fulvio Sardelli Jr. is also the chef. How nice not to have to decide between pasta and steak. At Sardelli's, it's practically a must to order one of each. Get the cavatelli with braised veal shank in a truffle-butter-and-veal broth ($16 for a half-portion or $32 for full) as your primo, and order a USDA Prime certified Black Angus eight-ounce filet mignon for your secondo ($36).
This place is almost too pretty to eat inside. Because you need a coffee break and a place to sit down. Just walk in, pick something off the menu and let the Design District spirit flow through you. It would be a pretty normal café if it weren’t run by James Beard Award-winning chef Michelle Bernstein. Thanks to her, normal lunch fare is spun into delicious creations. Any of the sandwiches will put a smile on your face.Why go?
He gets down so low that for a moment it's unclear whether he'll make it back up — but sure enough he does, which earns him a round of applause. Here, it's business as usual when waiters and bartenders periodically break out in song. The real treat arrives when an elderly man stands and begins belting out opera, and, naturally, the room goes wild. We are a creative think tank, providing design solutions from concept design to construction completion.
The point isn't even how alluring the food is. It's that Edge's kitchen executes dishes with a level of style, service, and culinary ingenuity that should make any restaurant, in a hotel or otherwise, aspire to do better. Every day during lunch and dinner, a piano player performs live. On weekend evenings, guests are treated to a musical ensemble.
And no matter when you go, black-and-white zigzag floors and purple lights create a disco vibe. All of the furniture is white, and a back wall features a mosaic depicting Gloria Estefan. The decor is glamorous, yes, but modern, not quite.
A steaming crock arrives at the table filled with corn, potatoes, and your choice of Florida shrimp, clams, crawfish, or other water creatures. Gloves accompany the dish, but go ahead and get your hands dirty for the real experience. No table at this beloved Salvadoran spot should go without chef and owner Napoleon Moreno's sopa de res ($4.95/$6.95). Mondays and Fridays, the kitchen turns out this intensely beefy bright-yellow soup packed with hunks of carrot and potato and rich knots of tender beef. On Tuesdays, it's the sopa de gallina ($4.95/$6.95), in which an old hen is magically transformed into a tender, succulent delight.
The restaurant features an outdoor bar adjacent to the Palm Court showcasing art installations, providing an ideal spot to enjoy world famous mojitos or Cuban bites. The restaurant's express café offers traditional Cuban "grab & go" items, cafecitos, traditional Cuban espresso drinks, fresh juices and healthy shakes. Elastika, located beneath its namesake sculpture in The Moore, combines a modern design with the building’s historical features. The interior, a collaboration between WoodHouse and ICRAVE, includes an 18-seat bar, velvet banquettes, a semi-private dining area for up to 12, and a lounge near the original staircase. The renovation added a new skylight and a sidewalk patio with greenery.
From rustic fine dining to colourful ceilings designed to "stimulate the appetite", here are six top examples of interior design for restaurants from California. One of the most recognizable properties in Miami, The Moore was built by Theodore T.V. Moore and architect, entrepreneur and financier David P. Davis during the 1920’s Florida Land Boom. Set on a former pineapple farm and estate, the Neoclassical-style building served as a furniture showroom and warehouse for Moore and Sons.
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