Stepping into Planta, I was greeted by an ambiance that seamlessly blended chic design with a welcoming atmosphere. As I perused the menu, memories of past visits flooded my mind, particularly the delightful crispy cauliflower tots that had left a lasting impression. Although absent from the current menu, I was eager to explore the new offerings that awaited.

My dining experience at Planta was nothing short of extraordinary. I indulged in a trio of delectable dishes that showcased the culinary prowess of the chefs. The ahi watermelon nigiri tantalized my taste buds with its harmonious blend of flavors, while the chick’n fried mushroom bao bun offered a delightful twist on a classic favorite. However, it was the unagi eggplant that truly stole the show, captivating both my palate and imagination with its rich umami notes and impeccable execution.

During my time at Planta, I had the pleasure of uncovering some hidden treasures that added an extra layer of excitement to the dining experience. I learned that the restaurant features a special monthly menu, highlighting seasonal ingredients and innovative creations that showcase the culinary team’s creativity.

Additionally, the revelation of an all-you-can-eat sushi experience every Monday evening for a remarkably affordable price of $27 per person piqued my interest. When combined with the overlapping Happy Hour, it presents a tantalizing opportunity to indulge in a feast without breaking the bank.

To delve deeper into the culinary wonders awaiting at Planta and explore their diverse menu offerings, seasonal specials, and upcoming events, I highly recommend visiting their website. There, you’ll find a wealth of information that will enhance your dining experience, including detailed descriptions of their dishes, insights into their commitment to sustainability, and opportunities to make reservations.

Additionally, the website provides valuable insights into Planta’s various locations across the country, allowing you to discover the nearest culinary haven in your area, whether it’s nestled in the vibrant streets of Coconut Grove, the bustling beaches of Miami, or the picturesque neighborhoods of Fort Lauderdale and West Palm Beach.

In conclusion, my visit to Planta’s Fort Lauderdale location was a testament to the restaurant’s commitment to excellence in plant-based dining. From the impeccable service to the innovative dishes that delighted my palate, every aspect of the experience exceeded my expectations. Whether you’re a dedicated vegan, a curious omnivore, or simply someone with an adventurous spirit, Planta offers a culinary journey that is not to be missed. I eagerly anticipate my next visit, eager to explore more of the culinary delights that await at this esteemed establishment.

Until we eat (and drink) again…

I send you Delicious Wishes, xo

Denise

The post Foodie Find: PLANTA appeared first on Savor Our City.

I know it’s been a while since my last blog post and I do apologize for that but we have been super busy the last few months with several group bookings in both South and Central FL. It appears that many companies that had to postpone their travel plans have now been given the green light to take their teams out and for many of them who have been working remotely for the past two years, this is their first opportunity to bring their remote staff together for some team bonding/building activities which they are booking like crazy right now. The size of the groups that are being booked now, as compared to prior to the breakout in 2020 has increased quite considerably. Up until 2020, the average size group was around 20 people. Now the average is 40+.

At any rate, I happened to see a post on my Instagram feed highlighting this place called Cerveceria La Tropical nestled in an Oasis nestled in Wynwood and it definitely caught my eye. So much so, that I reached out to them and scheduled a visit to check them out. Not only so that I can share my find with you, but so I could hopefully plan some fun events there for my groups. Gloria, the Event Manager was off on this particular Sunday when I arrived, so she arranged for me to meet with Mike, one of the restaurant managers on duty on this day. I drove down from Boca and soon after I arrived, I met Mike who was expecting me. We bumped into Gloria of all people, who came on her day off with her family, to celebrate her birthday (now that sure is a testimonial to how much she loves this place!)

Cerveceria La Tropical is a “Tank to Glass” concept where they pour their brewed-in-house beers right from the tanks in the main dining room that also happens to have a great back story.  On July 21, 1888 The Blanco-Herrera family establishes Cervecería La Tropical on (Cuban) lands once owned by Federico Kohly. Cuba’s Oldest Brewery grows and grows, and by 1958 La Tropical accounts for over 60% of all beer production in Cuba, making the brand world-renowned. La Tropical stands alongside cigars, rum and music as the pride of Cuba.

“La Tropical founded the Cuban beer industry. La Tropical comprised acre upon acre of a brewery, tropical gardens and a baseball stadium, whose in-field sand was made of crushed La Tropical bottles. There were many owners, but my family held majority ownership. As a kid, I loved going to the brewery with my father. I can still smell the sweet and thick malty scent coming from the brewery.” RAMON BLANCO-HERRERA 4th Generation La Tropical Family Member

In 1896 Florida’s First Brewery is founded in Ybor City/Tampa, Florida, by Cuban cigar industrialist family: Martinez-Ybor. In 1897 La Tropical beer is produced and distributed in Florida. The Florida La Tropical brand has an affiliation with the La Tropical brand from Cuba. In the early 1900’s La Tropical in Ybor City produced 80,000 barrels of beer at its’ peak. The Cuban embargo and new Florida competition from Anheuser Busch and Schlitz forced the shutdown of the brewery in 1961. Dale Swope, a Tampa attorney, acquires the old La Tropical brewery in Ybor City in 1999 and embarks on a historical preservation project to save the building after years of neglect.

in 1904 The La Tropical beer gardens are opened, near the banks of the Almendares River, and quickly become a must-go destination for cold cerveza, fun, music and dance. Designed by Cuban architect Ramón Magriñá, the gardens were inspired by the Spanish gardens of Gaudí. Los Jardines de La Tropical included a botanical Tropical garden with a multitude of concrete structures designed in a modernist and organic style, as well as a replica castle of the Alhambra de Granada in Spain.

SYLVIA MUÑIZ DE MURAI

“My father was the General Manager of the brewery and we lived in an exquisite castle within Los Jardines de La Tropical. They were the happiest days of my childhood.”

1960 marks the arrival of the revolution in Cuba begins and La Tropical’s assets are seized. The Cuban exodus begins and over one million Cubans flee the island, including the now impoverished Blanco-Herrera and Kohly families. Miami welcomes them with open arms.

“It was Christmas Eve, December 24, 1960, when our world changed forever and our family was forced to flee our Cuban homeland. The Castro government stole our home and investment properties. My mother was widowed, with three young children, and landed in Miami with only $5 in her pocket. It was very tough at first. Sixty years later, Miami became our new home and where my children were born and raised.” GRAZIELLA RODRIGUEZ-KOHLY 4th Generation Kohly And Mother Of Manny Portuondo

1960 – 2020

The Disappearance

Inside Cuba, La Tropical is now run by the revolution. La Tropical is eventually lost, but never forgotten.

“They came at gunpoint to take the brewery. I was one of the last senior managers at the brewery that day and was forced to hand over the keys. They knew about managing a brewery, what I knew about going to the moon.”

JULIO FERNANDEZ-SELLES Last Master Brewer Of Cervecería La Tropical (Pre-Revolution) 1917-2002

In 1998, The Comeback Begins…

Manny Portuondo, great-great grandson of Federico Kohly makes it his passion project in life to bring La Tropical back. At the age of 32, after a successful career with Anheuser-Busch and the Brahma Brewery of Brazil, he mortgages his home and raises capital from the prominent Cuban American community in Miami, including Ramon Blanco-Herrera.Three Palms Holdings is formed and for two decades Manny Portuondo fights to secure control of the La Tropical brand in key markets throughout the world.

“In my early 30s, I entered a phase where I longed to learn more about where I came from and how my family got to the United States of America. I became fascinated with my family’s past and the La Tropical story in particular. Not long after, I decided to do something about it and fight back.” MANNY PORTUONDO 5th Generation Kohly, Founder Of Three Palms Holdings & CEO Of Cervecería La Tropical

In 2016 La Tropical hosts a teaser beer launch in the heart of Miami under license with the Boston Beer Company. The launch is a great success with customers lining up for hours to taste the original recipe of La Tropical’s award-winning La Original Ambar Lager at a local Wynwood brewery. Very quickly, La Tropical becomes a best seller. La Tropical generates local and international attention that leads to interest from many of the world’s largest brewers.

After two decades of fighting to save La Tropical, Three Palms Holdings completes the majority sale of La Tropical brand to Heineken NV. With no physical brewery, Heineken makes a significant investment to build a Miami home for Cervecería La Tropical. Scouting begins for the perfect site. A ¾ acre site in the Wynwood Arts District is acquired and construction begins in 2019 to include a 32 thousand hectoliter per year brewery, tap room, restaurant and beer garden. A true destination brewery for beverage consumers everywhere.

Cervecería La Tropical has a new Miami home, a testament to perseverance, passion, hard work and the belief that all is possible if you dare to make your dreams come true. Over a century in the making, and inspired by the tropics, Cuba’s Oldest Brewery is now one of Miami’s Youngest.

Manager Mike was happy to give me a tour of the place which included the brewery and the tropical garden (which is an extension of the Fairchild Tropical Gardens I learned). Tropical trees such as guava and herbs can be found in the gardens and are labeled with each tree or bush’s description and a QR Code to hover over to learn even more. He informed me that Chef Cindy Hutson was expecting me and was preparing to have a number of their popular dishes brought out for me to try. Funny thing is I have been following Chef Cindy for years. I first heard about her work at Orantanique on Miracle Mile in Coral Gables (which sadly closed this location after 21 years in business.) I was super excited to finally meet this chef who I have the utmost respect and admiration for. First up on the tasting menu was my choice of beer. Whenever I see a “Sour” on the menu, this is my go-to. I ordered the Dulce Sour and got to choose a flavor to infuse it with; I went with my server Brittany’s suggestion, guava, and man o man, was this beer ever so refreshing, it really hit the spot. So much so, that even though I had only intended to consume one, I just had to have another.

Cervecercia just began offering brunch on Sat, Oct 1st and this was only their second day when I came that Sunday. They had a live band that was setting up to go on at 1pm. They have a weekly live music line up which can be viewed on their website. Live bands throughout the week nights and during Sunday Brunch from 1 -4pm.

First dish brought out for me to try was a sample size portion of their popular guava and cream cheese French Toast with vanilla bean cream cheese drizzle and blood orange maple syrup and guava compound butter. Went terrific with my guava sour beer! (If you like guava like I do, you will love this place as guava makes its appearance throughout the menu.) I think this might have been my favorite dish of the afternoon.

Next, came the Caribbean Avocado Toast. This was a very unique version of an avocado toast. It came with toasted pepita seeds, charred shishito peppers, tomato marmalade, cojita cheese and topped with a soft cooked egg. I really enjoyed the flavor profiles and they combined perfectly to create a balanced bite. It was a little top heavy for the bread though, so it became a little soggy and a little messy as a result.

Next came the Harnish de Maiz con Queso – Cheesy Grits…(again, the pic below is a smaller portion than what is typically served). This one pot wonder consisted of chorizo sausage, onions, peppers, and served with a side of Cuban toast for mopping up all the deliciousness.

Something on the menu caught my eye. It was “woo aioli”. I asked Brittany what was this and she brought me out some plantain chips with a side of this secret sauce. It way yummy. I could have ingested a whole container of this stuff . LOL

My final two tastings were the Ham Croqueta and the Cuban Sandwich Empanada. Both were very tasty and I can see why they are crowd pleasers.

Manager Michael Moss was most accommodating. He is pretty new to the Cerveceria La Tropical team but not new at all to the restaurant business. He had recently joined the team having been with a large restaurant group for many years prior.

Brittany, my server was so cute and super helpful.

It was so great to finally meet Chef Cindy in person. She is so creative. Super talented chef!!!

There is a $10 cover to enter on the weeknights there is a live band performing, but that fee also includes one complimentary cocktail that will be served inside the “Birdcage” as guests enter on the right.

Cerveceria La Tropical is an ideal spot for casual dining for brunch, lunch and dinner and is a perfect venue for group events too!

They are closed on Mondays and are open Tuesday, Wednesday & Thursday: 4PM-11PM, (Kitchen until 10PM)

Friday: 12PM-1AM, Kitchen until midnight (limited menu past 10PM)

Saturday: 11:30AM-1AM, Kitchen until midnight (limited menu past 10PM)

Sunday: 11:30AM-10PM, Kitchen until 9PM

Until we eat (and drink) again…

I send you delicious wishes, xo

Denise

The post Cuba’s Oldest Brewery Is Now One of Miami’s Youngest…Cerveceria La Tropical appeared first on Savor Our City.

I know it’s been a while since my last blog post and I do apologize for that but we have been super busy the last few months with several group bookings in both South and Central FL. It appears that many companies that had to postpone their travel plans have now been given the green light to take their teams out and for many of them who have been working remotely for the past two years, this is their first opportunity to bring their remote staff together for some team bonding/building activities which they are booking like crazy right now. The size of the groups that are being booked now, as compared to prior to the breakout in 2020 has increased quite considerably. Up until 2020, the average size group was around 20 people. Now the average is 40+.

At any rate, I happened to see a post on my Instagram feed highlighting this place called Cerveceria La Tropical nestled in an Oasis nestled in Wynwood and it definitely caught my eye. So much so, that I reached out to them and scheduled a visit to check them out. Not only so that I can share my find with you, but so I could hopefully plan some fun events there for my groups. Gloria, the Event Manager was off on this particular Sunday when I arrived, so she arranged for me to meet with Mike, one of the restaurant managers on duty on this day. I drove down from Boca and soon after I arrived, I met Mike who was expecting me. We bumped into Gloria of all people, who came on her day off with her family, to celebrate her birthday (now that sure is a testimonial to how much she loves this place!)

Cerveceria La Tropical is a “Tank to Glass” concept where they pour their brewed-in-house beers right from the tanks in the main dining room that also happens to have a great back story.  On July 21, 1888 The Blanco-Herrera family establishes Cervecería La Tropical on (Cuban) lands once owned by Federico Kohly. Cuba’s Oldest Brewery grows and grows, and by 1958 La Tropical accounts for over 60% of all beer production in Cuba, making the brand world-renowned. La Tropical stands alongside cigars, rum and music as the pride of Cuba.

“La Tropical founded the Cuban beer industry. La Tropical comprised acre upon acre of a brewery, tropical gardens and a baseball stadium, whose in-field sand was made of crushed La Tropical bottles. There were many owners, but my family held majority ownership. As a kid, I loved going to the brewery with my father. I can still smell the sweet and thick malty scent coming from the brewery.” RAMON BLANCO-HERRERA 4th Generation La Tropical Family Member

In 1896 Florida’s First Brewery is founded in Ybor City/Tampa, Florida, by Cuban cigar industrialist family: Martinez-Ybor. In 1897 La Tropical beer is produced and distributed in Florida. The Florida La Tropical brand has an affiliation with the La Tropical brand from Cuba. In the early 1900’s La Tropical in Ybor City produced 80,000 barrels of beer at its’ peak. The Cuban embargo and new Florida competition from Anheuser Busch and Schlitz forced the shutdown of the brewery in 1961. Dale Swope, a Tampa attorney, acquires the old La Tropical brewery in Ybor City in 1999 and embarks on a historical preservation project to save the building after years of neglect.

in 1904 The La Tropical beer gardens are opened, near the banks of the Almendares River, and quickly become a must-go destination for cold cerveza, fun, music and dance. Designed by Cuban architect Ramón Magriñá, the gardens were inspired by the Spanish gardens of Gaudí. Los Jardines de La Tropical included a botanical Tropical garden with a multitude of concrete structures designed in a modernist and organic style, as well as a replica castle of the Alhambra de Granada in Spain.

SYLVIA MUÑIZ DE MURAI

Daughter Of La Tropical General Manager In Cuba (1922-2016)

“My father was the General Manager of the brewery and we lived in an exquisite castle within Los Jardines de La Tropical. They were the happiest days of my childhood.”

1960 marks the arrival of the revolution in Cuba begins and La Tropical’s assets are seized. The Cuban exodus begins and over one million Cubans flee the island, including the now impoverished Blanco-Herrera and Kohly families. Miami welcomes them with open arms.

“It was Christmas Eve, December 24, 1960, when our world changed forever and our family was forced to flee our Cuban homeland. The Castro government stole our home and investment properties. My mother was widowed, with three young children, and landed in Miami with only $5 in her pocket. It was very tough at first. Sixty years later, Miami became our new home and where my children were born and raised.” GRAZIELLA RODRIGUEZ-KOHLY 4th Generation Kohly And Mother Of Manny Portuondo

1960 – 2020

The Disappearance

Inside Cuba, La Tropical is now run by the revolution. La Tropical is eventually lost, but never forgotten.

“They came at gunpoint to take the brewery. I was one of the last senior managers at the brewery that day and was forced to hand over the keys. They knew about managing a brewery, what I knew about going to the moon.”

JULIO FERNANDEZ-SELLES Last Master Brewer Of Cervecería La Tropical (Pre-Revolution) 1917-2002

In 1998, The Comeback Begins…

Manny Portuondo, great-great grandson of Federico Kohly makes it his passion project in life to bring La Tropical back. At the age of 32, after a successful career with Anheuser-Busch and the Brahma Brewery of Brazil, he mortgages his home and raises capital from the prominent Cuban American community in Miami, including Ramon Blanco-Herrera.Three Palms Holdings is formed and for two decades Manny Portuondo fights to secure control of the La Tropical brand in key markets throughout the world.

“In my early 30s, I entered a phase where I longed to learn more about where I came from and how my family got to the United States of America. I became fascinated with my family’s past and the La Tropical story in particular. Not long after, I decided to do something about it and fight back.” MANNY PORTUONDO 5th Generation Kohly, Founder Of Three Palms Holdings & CEO Of Cervecería La Tropical

In 2016 La Tropical hosts a teaser beer launch in the heart of Miami under license with the Boston Beer Company. The launch is a great success with customers lining up for hours to taste the original recipe of La Tropical’s award-winning La Original Ambar Lager at a local Wynwood brewery. Very quickly, La Tropical becomes a best seller. La Tropical generates local and international attention that leads to interest from many of the world’s largest brewers.

After two decades of fighting to save La Tropical, Three Palms Holdings completes the majority sale of La Tropical brand to Heineken NV. With no physical brewery, Heineken makes a significant investment to build a Miami home for Cervecería La Tropical. Scouting begins for the perfect site. A ¾ acre site in the Wynwood Arts District is acquired and construction begins in 2019 to include a 32 thousand hectoliter per year brewery, tap room, restaurant and beer garden. A true destination brewery for beverage consumers everywhere.

Cervecería La Tropical has a new Miami home, a testament to perseverance, passion, hard work and the belief that all is possible if you dare to make your dreams come true. Over a century in the making, and inspired by the tropics, Cuba’s Oldest Brewery is now one of Miami’s Youngest.

Manager Mike was happy to give me a tour of the place which included the brewery and the tropical garden (which is an extension of the Fairchild Tropical Gardens I learned). Tropical trees such as guava and herbs can be found in the gardens and are labeled with each tree or bush’s description and a QR Code to hover over to learn even more. He informed me that Chef Cindy Hutson was expecting me and was preparing to have a number of their popular dishes brought out for me to try. Funny thing is I have been following Chef Cindy for years. I first heard about her work at Orantanique on Miracle Mile in Coral Gables (which sadly closed this location after 21 years in business.) I was super excited to finally meet this chef who I have the utmost respect and admiration for. First up on the tasting menu was my choice of beer. Whenever I see a “Sour” on the menu, this is my go-to. I ordered the Dulce Sour and got to choose a flavor to infuse it with; I went with my server Brittany’s suggestion, guava, and man o man, was this beer ever so refreshing, it really hit the spot. So much so, that even though I had only intended to consume one, I just had to have another.

Cervecercia just began offering brunch on Sat, Oct 1st and this was only their second day when I came that Sunday. They had a live band that was setting up to go on at 1pm. They have a weekly live music line up which can be viewed on their website. Live bands throughout the week nights and during Sunday Brunch from 1 -4pm.

First dish brought out for me to try was a sample size portion of their popular guava and cream cheese French Toast with vanilla bean cream cheese drizzle and blood orange maple syrup and guava compound butter. Went terrific with my guava sour beer! (If you like guava like I do, you will love this place as guava makes its appearance throughout the menu.) I think this might have been my favorite dish of the afternoon.

Next, came the Caribbean Avocado Toast. This was a very unique version of an avocado toast. It came with toasted pepita seeds, charred shishito peppers, tomato marmalade, cojita cheese and topped with a soft cooked egg. I really enjoyed the flavor profiles and they combined perfectly to create a balanced bite. It was a little top heavy for the bread though, so it became a little soggy and a little messy as a result.

Next came the Harnish de Maiz con Queso – Cheesy Grits…(again, the pic below is a smaller portion than what is typically served). This one pot wonder consisted of chorizo sausage, onions, peppers, and served with a side of Cuban toast for mopping up all the deliciousness.

Something on the menu caught my eye. It was “woo aioli”. I asked Brittany what was this and she brought me out some plantain chips with a side of this secret sauce. It way yummy. I could have ingested a whole container of this stuff . LOLMy final two tastings were the Ham Croqueta and the Cuban Sandwich Empanada. Both were very tasty and I can see why they are crowd pleasers.

Manager Michael Moss was most accommodating. He is pretty new to the Cerveceria La Tropical team but not new at all to the restaurant business. He had recently joined the team having been with a large restaurant group for many years prior.

Brittany, my server was so cute and super helpful.

It was so great to finally meet Chef Cindy in person. She is so creative. Super talented chef!!!

There is a $10 cover to enter on the weeknights there is a live band performing, but that fee also includes one complimentary cocktail that will be served inside the “Birdcage” as guests enter on the right.

Cerveceria La Tropical is an ideal spot for casual dining for brunch, lunch and dinner and is a perfect venue for group events too!

They are closed on Mondays and are open Tuesday, Wednesday & Thursday: 4PM-11PM, (Kitchen until 10PM)

Friday: 12PM-1AM, Kitchen until midnight (limited menu past 10PM)

Saturday: 11:30AM-1AM, Kitchen until midnight (limited menu past 10PM)

Sunday: 11:30AM-10PM, Kitchen until 9PM

Until we eat (and drink) again…

I send you delicious wishes, xo

Denise

The post Cuba’s Oldest Brewery Is Now One of Miami’s Youngest…Cerveceria La Tropical appeared first on Savor Our City.

Like Superman, everyone of us has our own kryptonite, and in my world, mine is bread! I grew up eating sandwiches for lunch and  as my palate matured over the years, I began experimenting in the kitchen coming up with clever new concoctions. I would start of with something basic like a grilled cheese sandwich and then making a few simple tweaks (from upgrading the bread, spreading butter or mayo on the outside of the bread before cooking in the pan, to utilizing a caramelized onion jam)  I was able to elevate that classic sammy into a gourmet masterpiece. Yes, sandwiches are my jam! So when I received an invite to come check out Press Gourmet Sandwiches in Boca, it was a no brainer. The motto at Press Gourmet is every sandwich, every salad, every side is handmade to order with only the freshest, natural, best ingredients. Each sandwich is handcrafted to order. All of their meats are slow roasted to perfection. Chicken is marinated and cooked to order and all sauces and toppings are prepared daily. They consider themselves to be a five-star gourmet experience in a fast casual setting – eat in or take out.

The back story:  It all started at Johnson & Wales University when Rand and Chris met. They noticed from their name tags and they were both commuting from Delray Beach to Miami. So they started to carpool; those rides together to Miami were where their friendship really started. After only a few weeks of carpooling Chris and Rand decided to move into Chris’s apartment near Johnson & Wales University.

In only a few short months they had become best friends living together in Miami. During culinary school Rand and Chris excelled to the top of their class, becoming the go-to guys to get things done.
Every Tuesday, the food trucks would set up on the campus at JWU and serve to all of the students. Chris and Rand became immediately attached to the food trucks, asking all of the owners questions every time they came out. In their heart they knew someday they would open up a food truck of their own.

Soon after, Rand was asked to work as a sous chef for a husband of one of his professors. He was a private chef to the rich and famous in Miami. It only took one year before the clients asked Rand to be the head chef, at the age of 22. One of the first things that he did was to make Chris his sous chef. This was a time in their lives that they would never forget. Chris and Rand were living half the year in Miami and the other half in New York City while cooking for the rich and famous.

While in New York, Rand and Chris were living on their client’s yacht. Rand really enjoyed living on the yachs, he said, “because it was like a huge house right on the water, that swayed back and forth with the current, just rocking you to sleep”. One year Chris actually rode the boat up for 4 days to New York City, through the rough seas, while still cooking all of the food for the crew. Let’s just say he probably won’t be taking a boat across the country anytime soon!

After three years of being private chefs Rand and Chris caught the entrepreneurial bug. They received so much praise for the food, from some of the most important people in the country. They knew they wanted to bring their food to the masses, but they didn’t quite know how to start a business. So Chris and Rand left their jobs as private chefs to head to Chris’ family’s company, Uncle Giuseppe’s, a chain of Italian supermarkets. While at Uncle Giuseppe’s, Rand and Chris were taught the importance of food costs, business smarts, and the ability to scale larger while remaining consistent with the food throughout different locations.
So they headed back to Florida to start their own business. The location of the first restaurant caused arguments, as they just weren’t sure where to put it. That was when they thought back to when they were in culinary school and the food trucks would come every Tuesday. Rand and Chris thought very hard about what their next move would be. They decided to start a food truck as a proof of concept and to find the best locations for the eventual restaurants to come. They called it Miami Press Gourmet Sandwiches Food Truck. The concept quickly took off, as the Miami Press Food Truck became one of the top trucks in South Florida. It was a dream for Chris and Rand to be able to serve their great food to the masses. They knew that if they used good fresh and local ingredients and prepared the food to order that they would always have people wanting to eat their food.

While the truck was taking off, Rand got the opportunity to go on Food Network and compete in a reality competition cooking show. The show is called Food Truck Face Off, the show is a mix between The Great American Food Truck Race and Chopped. Rand brought one of he and Chris’s signature dishes, the Mac’n Cheese Ball. He won the competition, bringing the spotlight to the Mac n’ Cheese Balls and the already well-known Miami Press Food Truck. The lines became even longer as their food truck became more and more popular by the day.

As the success out grew the food truck, Chris and Rand finally knew it was time to open up a Press Gourmet Sandwiches Restaurant. Press Gourmet Sandwiches, or PGS for short, is a fast casual sandwich restaurant serving pressed sandwiches. All of the sandwiches are made to order from scratch and pressed on ciabatta bread until crispy on top and soft in the middle. It’s made with all fresh and local ingredients.

Press Gourmet Sandwiches has two locations, one in Ft. Lauderdale and one in Boca Raton. They are open Mon – Sat 7am – 8pm, closed Sundays. For more info, check out their website.

Until we eat again…

I send you delicious wishes, xo

Denise

The post Press Gourmet Sandwiches appeared first on Savor Our City.

Today’s post features one of my favorite fast casual foods: tacos!  I received an invitation to dine at Bodega Taqueria y Tequila in Ft. Lauderdale a few weeks ago and I’m happy to share my experience with you today.

Since opening its doors to their original location in South Beach, just steps away from the famed Lincoln Road Mall on 16th Street in 2015, Bodega Taqueria y Tequila, founded by Menin Hospitality’s Keith Menin and Jared Galbut and led by Culinary Director Bernie Matz, has been offering traditional Mexican favorites as well as unconventional and innovative interpretations, Bodega specializes in tacos and tortas, homemade sodas and authentic beverages in a dynamic, eclectic “puebla” inspired setting.

“We’ve always loved Fort Lauderdale and have been waiting for the right moment and location to open a Bodega Taqueria y Tequila there since we opened our first flagship location in South Beach in 2015,” said Keith Menin, Co-Founder & Principal of Menin Hospitality. “When we saw that they were developing and re-envisioning the riverfront, the new towers, and the Wharf, we found an iconic historic corner that just felt like Bodega. We couldn’t be more excited to welcome guests to Bodega Taqueria y Tequila, Fort Lauderdale.” 

Bodega Taqueria y Tequila has been revered as one of the hottest Mexican restaurants in America. GQ Magazine has named Bodega “the most popular restaurant in the entire state of Florida for late-night eats”;  InStyle Magazine said it’s one of “4 hot spots worth visiting on your next trip to Miami”; HuffPost called it the “hottest Mexican restaurants in America”; and Elite Daily boasted it as one of “Miami’s hottest nightspots.” A favorite among celebrities, fans include Michael B. Jordan, Niall Horan, Brody Jenner, Diplo, Jamie Foxx, Gabrielle Union, Travis Scott, Nina Agdal, and Joe Jonas, to name a few.

Inside the taqueria, a door leads guests to Bodega’s late-night speakeasy – the perfect spot for happy hour, daytime fun, and late-night debauchery – that features an extensive cocktail menu and live music by local bands and DJs. Signature cocktails include the Pico Picante (Herradura Silver, Ilegal Mezcal, Cucumber, Cilantro, Jalapeno, Lime, Orange Bitters); La Diablita (Don Julio Blanco, Apricot, Blackberries, Ginger, Fresh Lime); and Mezcal Old Fashioned (Casamigos Mezcal, Ancho Reyes, Old Fashioned Syrup). Additionally, every Monday, Bodega is activating ‘Margarita Monday’ specials, where guests can enjoy a curated $5 margarita menu from 6 PM-close. Happy Hour is Monday – Friday from 6 PM – 8 PM, and offers $2 Classic Tacos, $3 Chips & Salsa, $4 Chips & Guac, $4 Bottled Beers, $5 Frozen Margaritas, and $7 Bottled Cocktails.

Open daily from 11:30 AM – 12 AM, Bodega Taqueria y Tequila, Fort Lauderdale mirrors the flagship South Beach location, doubling as a fast-casual taco joint and a late-night speakeasy-style lounge. The front half of the venue is a taqueria featuring an authentic Mexican street food menu created by culinary director and Chef Bernie Matz. Signature menu items consist of Loaded Carne Asada Nachos (Grilled Rib Eye Steak, Chili Queso, Cotija, Red Onion, Tomato, Cilantro, Chili Crema, Sliced Jalapeno); Late-Night Burrito (Guajillo Braised Short Rib, Roasted Pork, Roasted Chicken, Mexican Rice, Black Bean Refrito, Oaxaca Cheese, Potato Sticks, Salsa Rosada); and Steak Chimichurri Tacos  (Grilled Rib Eye Steak, Purple Cabbage, Tomato, Potato Sticks, Radish, Cilantro, Chimichurri Aioli). Guests order from a full-sized, retrofitted vintage airstream trailer turned into a taco truck and then dine in the garage chic seating of picnic tables, neon bar stools, and graffiti walls. In addition to the regular menu, a weekend brunch menu is available.

Bodega Taqueria y Tequila in Fort Lauderdale is located at 21 W. Las Olas Blvd, Fort Lauderdale, FL and can also be experienced in South Beach and in American Airlines Arena.  For more information, please visit BodegaTaqueria.com and follow on Instagram @BodegaTaqueria.

*Hours of operation are in accordance with mandated COVID-19 regulations and are subject to change. 

Until we eat again…

I send you delicious wishes, xo

Denise

The post Bodega Taqueria y Tequila appeared first on Savor Our City.

I’m super excited to introduce you to Avalon, a beachy, coastal inspired steakhouse influenced by Montauk flair and Nantucket panache presenting approachable elegance and attentive hospitality that officially opened on Tuesday, February 23rd on Delray Beach’s famed Atlantic Avenue.

Conceptualized by New York’s veteran hospitality operators Host Restaurants, the 30-year visionaries behind award-winning dining institutions including Scarpetta, Campagnola, American Cut, Bill’s Townhouse, and many others, Avalon showcases the best in land and sea from all coasts with modern dishes taking star at the dinner plate inside an atmosphere designed to radiate approachable, unstuffy elegance.   

Affectionately named Avalon, after the legendary island in the Arthurian legend, a place of haven and purity fabled for its restorative healing powers, Avalon is intent on providing guests a new comfort-minded steakhouse experience designed to evoke an air of modern tranquility and escapism through the art of delivering upon a great quality night out.

“At Avalon, we want you to linger longer, enjoy your time here and not feel pressured to rush your meal. Dinner was made to savor; life is too short to not enjoy a great quality steak,” explains Host Restaurants President and Founder Curt Huegel.

Avalon brings a robust, sustainably-sourced premium selection of prime, organic, grass fed, hormone, steroid, and antibiotic free offerings, including steaks, beef, poultry, and seafood to South Florida’s dining scene, anchored by an esteemed 250 bottle wine list for wine lovers of all regions, showcasing sought after labels from unique wineries around the world. Guests who prefer spirit-centric pairings to their meal will also delight in Avalon’s creatively conceived cocktails presenting inventive twists on classic libations.

Avalon’s beachy yet stylish interiors were also designed with intention. Bright, naturally lit and intimate, pristine and nautically-inspired, the atmosphere and palette is soft, soothing and designed to evoke the feeling of relishing in a tranquil and relaxing, stylish day at sea. Elegant neutrals and oceanic blues are topped off by the addition of picturesque coastal greens. The expansive indoor/outdoor bar was designed for laid-back and non-formal easy eating, keeping parties of one and two in mind. There are two traditional dining levels – al fresco street dining for guests who prefer sight-seeing passerbys and second floor dining for a more intimate, social dining experience. All dining areas at Avalon will be implementing the strictest of COVID-19 protocols and are mindful of personal space and superior comfort.

Avalon has created accessible price points that won’t compromise quality and will honor that premise by always staying innovative and fresh with weekly rotating specials and a unique haven where friends, coworkers and associates can gather routinely to relax and enjoy this exciting new happy hour destination.  

Signature dishes at Avalon encompass modern steakhouse classics cooked to preferred temperatures such as Filet Mignon, 28-Day Dry-Aged Prime Ribeye, 36 oz. Tomahawk for 2 , to sustainably-sourced seafood specialties including Whole Roasted Fish of the Day, 32 oz Aged Bone In “Tuna Ribeye”, Scallop Carpaccio with Huckleberry Agro Dolce, Spiced Cashew, Citrus Segments Basil Oil, Marigold, Angry Lobster with Fermented House Sriracha, Ginger, Pullman Toast, to light entrees for those health minded or vegetarian such as Roasted Cauliflower with Tahini, Herb Vinaigrette, Goat Cheese, Basil as well as inventive comfort dishes including Kimchi Fried Rice.            

I was invited to Avalon to preview a few select items. Every one of the staff I encountered from the Maitre D to the GM, the Partners and my server was extremely welcoming and gracious. To start off, I had the most tender, succulent octopus I can remember having,..ever. Antonello, one of the Partners brought over a lovely bottle of Sauv Blanc from New Zealand for me to enjoy with the octopus. The pairing made my tastebuds dance and put me in my happy place!

Next out was their Caesar Salad with soft boiled egg on top. This unique presentation was not only gorgeous, but thoughtfully orchestrated. My server Jerry gave me the back story filling me in that their Caesar dressing is the very same one that was created by Caesar Milano from Tijuana, Mexico, who came up with this recipe during Prohibition times. Seriously guys, this dressing is the bomb!

The BLT appetizer caught me eye and I’m sure you can see why!  The “B” or bacon is represented by pork belly which was seasoned beautifully and cooked to perfection. Arugula comprised the “L” and the “T” was represented by tomato jam. It was a fun interpretation and a tasty whimsical dish indeed.

I was offered a lovely Cab to enjoy with my BLT and Steak entree.Avalon takes great pride in the quality of the food they serve and I for one was excited to see both wet aged and dry aged steaks on the menu. Do you know what the difference is? Here’s a little fun fact for you: Dry–aged beef is hung in the air to dehydrate at a temperature just above freezing for weeks, or up to months. … Wet aging is a newer technique where beef is vacuum-sealed and refrigerated so that natural enzymes can tenderize the meat. Wet aging takes just a few days, so it’s cheaper than dry aging. So which is better? Well that is a personal preference and I’ll let you make that decision yourself, but this little extra info might be useful: The more common aging method used today is wet–aging, a process in which meat is vacuum-sealed in plastic and allowed to age for 4-10 days, or sometimes longer. Similar to dry-aging, the process allows enzymes in the trapped juices to break down collagen between muscle fibers, increasing tenderness. Dry aging a steak makes it more tender and flavorful. … Eat a steak that’s been properly dry–aged and there’s really no competition: It has a richer, beefier flavor, a more tender, more buttery texture, and a minerally, slightly funky scent. Dry–aged beef puts all other steaks to shame. I chose this incredible 20 ounce dry aged ribeye with a side of truffle Parmesan fries and let me tell you, this steak just melted in my mouth. There really is a noticeable difference when you have a steak of this quality. Bravo Avalon, bravo!

Finally, for dessert, I was presented with an attractive plate consisting of a duo of decadence: cheesecake and chocolate mouse cake. I truly loved both of them and cannot play favorites here, so don’t ask me to! LOL.

Meet the Partners:

Curt Huegel, Creator/Founder

Host Restaurants (Avalon Steak & Seafood and other concepts)

Curt Huegel is a 30-year veteran American restaurateur recognized for award-winning destination restaurant brands such as Scarpetta, Campagnola and American Cut. Huegel, a New Jersey native hailing from Manhattan, has done business with the country’s most respected standalone landlords, casino and hotel developers in premier establishments around the country which include Fontainebleau in Miami to The Cosmopolitan of Las Vegas.

Huegel’s first venue, The Mill opened in 1992, on Manhattan’s Upper East Side. Over the next several years, Huegel expanded his hospitality portfolio, developing key concepts such as Rebar in New York City and Miami, Dakota Bar and Grill and Local, also in Manhattan. In 2008, Huegel founded LDV Hospitality, establishing renowned restaurant brands Scarpetta and American Cut, Luga Caffe, Dolce Italian. Under his leadership, LDV expanded globally and partnered with celebrity chefs like Alain Allegretti, Scott Conant and Marc Forgione.

In late 2013, Huegel sold LDV and started Host restaurants, bringing together concepts including Bill’s Townhouse, Campagnola, Printers Alley, Lucy’s and Galli. Host’s portfolio ranges from eateries with a storied New York City history and classic Italian cuisine, to mid-market galleys, wine bars, Italian Cafes and steakhouses to new concepts, such as Printers alley, which brings a Nashville- themed country music bar to Times Square. With each venture, Huegel keeps his customers top of mind, always striving to exceed his guests’ and the industry’s expectations. Host Restaurants average venue square footage ranges from 1600 square feet to 1200 square feet, with their newest brand, Avalon, an elegant yet approachable steakhouse concept with a Hamptonite flair expected to launch in Delray Beach’s famed Atlantic Avenue, January 2021.

Avalon is now open for dinner and happy hour 7 days a week from 5pm with brunch to come at a future date. For more information, visit www.avalondelray.com.       

They are  located at 110 East Atlantic Avenue, Delray Beach, FL 33444  (561) 593-2500  

Until we eat (and drink) again…

   I send you delicious wishes, xo

Denise      

The post Avalon Restaurant is a welcome addition to Delray Beach’s Atlantic Ave. appeared first on Savor Our City.

Coral Springs, Florida

Dear Foodie Friends,

I was lucky to visit The New England Seafood Shack in the NY Bagel Factory in Coral Springs recently. This the ideal spot for the many transplants in the South Florida area from the Northeast. This little hidden gem is sure to satisfy any craving for the beloved foods from back home. Choose between two authentic traditional favorites from up north all in one place – bagels (just like they would find on the streets of Brooklyn) and now popular seafood specialties from New England.

A HIDDEN GEM IN CORAL SPRINGS

NY Bagel Factory in Coral Springs has tucked the New England Seafood Shack right inside their traditional delicatessen.  Favorites such as Monstah Lobstah, Clam Chowda, Crab Cakes, Fish & Chips, Fried Clams, and Stuffed Quahog are just a few of the items that can be found on their menu.

I was fortunate to have been invited to sample some of this New England fare over the Memorial Weekend with a couple friends. Chef Steven LaBiner of the former Hobo’s Fish Joint hosted a Pop-Up over the holiday weekend where he created a wonderful menu which featured his popular Clam & Lobster Bake. Chef Steven and NY Bagel Factory also gave an extra 20% off the “Clam Bake + Lobster Special” to all First Responders to express their appreciation for their hard work and dedication.

CHECK OUT THE LOBSTER ROLL FESTIVAL GOING ON THIS WEEKEND

Due to the tremendous response they received for the Seafood Bake this Memorial Day weekend, the NY Bagel Factory has now permanently added the Monstah Lobstah to their. This is a monstah meal filled with 9oz. of meaty lobster served inside out or on a toasted and buttered bun. But the most exciting news of all, is they are having a Lobster Roll Festival this weekend to celebrate.

Plans are in the works to turn the deli into a full seafood restaurant during the dinner hours. I hear they will also have a raw bar live music. Stay tuned for more updates on this…believe me, you don’t want to miss anything coming from The New England Seafood Shack in the NY Bagel Factory. Be sure to go to the Lobster Roll Festival this weekend. To get more infomation on the NY Bagel Factory and The New England Seafood Shack visit them online at: www.newyorkbagelfactory.com

Be sure to check out our exciting lineup of LIVE ONLINE Experiences coming soon!

Until we eat (and drink) again…

I send you delicious wishes, xo

Denise

The post New England Seafood Shack In The NY Bagel Factory appeared first on Savor Our City.

I was invited back to Harvest Seasonal Grill & Wine Bar, in Delray Beach for the recent launch of their new seasonal menu and to try out some brand new additions to the menu spearheaded by their new Executive Chef Amit Jain.

Their new fall menu features an assortment of seasonal dishes including new additions such as Vegan/Vegetarian, Gluten Free Farm-To-Table Dishes, refreshing cocktails and over 40 wines available by the glass available throughout the fall season.  As the seasons change, you can always look forward to a bountiful new menu at Harvest Seasonal Grill & Wine Bar. The fall menu features dishes that use local, seasonal ingredients resulting in the freshest, tastiest, most nutritious meals possible in a celebration of autumnal produce. Enjoy flavorful new flatbreads, salads, entrees and more –with plenty of gluten-free, vegetarian and vegan options now available. Fall menu highlights include: Plant-Based Spicy “Chorizo” Flatbread bell pepper, kalamata olive, micro basil, vegan mozzarella Kennet Square Mushroom “Cheesesteak” sharp provolone, roasted bell pepper, caramelized onion, pickled banana pepper, hoagie roll Pasta-less Vegetable Lasagna butternut squash, horseradish-pumpkin seed pesto, macadamia nut “ricotta”, spinach, tomato sauce, vegan mozzarella, crispy plantain Seared Everything-Spiced Ahi Tuna orange soy-glazed carrot, wild rice, snow pea, winter radish Butternut Squash Soup toasted pumpkin seed, local honey Grass-Fed Bison Burger baby Swiss, shiitake mushroom, truffle aioli, fresh poppy seed onion roll Pumpkin Ravioli butternut squash purée, sage brown butter, dried cranberry, baby spinach, toasted pumpkin seed, gingerbread dust Impossible Meatloaf celery root purée, sweet & spicy ketchup glaze, roasted sweet potato, haricot vert.

My companion and I were seated in Jake’s section again, who was our wonderful server from our visit last Fall. You can read about that post here. My companion enjoyed the wine that Jake had recommended so much on our last visit that she ordered it again. Involuntary Commitment Cab Franc. Me? I went with one of their Fall specialty cocktails, the Apple Martini. The apple slice garnish was not only pretty but soaked up all the deliciousness that lay underneath.

For Chef Amit Jain, a perfect meal at Harvest Seasonal Grill & Wine Bar begins with a flatbread. The Palm Beach County native, who has been working in restaurants since he was a young boy, knows good food when he sees it. Born in Freeport, Bahamas, Jain moved to Wellington, Floridawith his family early into his childhood, a place where he would eventually begin his career and find his calling. Some might call the westside city “rural” but for Jain it formed his love of animals while working and living on a farm, and is a reason why Harvest’s menu, with ingredients always sourced from responsible farmers, fisheries and butcheries, speaks to him. A graduate of Florida Atlantic University withprevious stints in notable establishments including Palm Beach’s Table 26 and Todd’s by Todd English,Jain has cooked for the likes of former President Bill Clinton, Michael Jordan, Bill Gates, Alan Jackson and more. Yet, the now Boynton Beach resident feels most at home as Executive Chef at Harvestwhere he says he wants to help continue to create a space where everyone is welcomed.“Organic, hormone-free, all-natural, and grass-fed all add to the uniqueness of our menu,” says Chef Jain. “We support all local businesses that provide sustainable clean products that we can share with our guests under the motto “Farm to Table for everyone”.Today, Jain and his wife, Brooke, along with their two children, Willow and Rowan, live amongst 10 horses, three barn cats, two dogs and a potbelly pig named Pirate on their ranch. When he’s not in the kitchen, Jain can be found working on the farm. Next up is a move to add hens to their clan for fresh eggs as well as plant vegetables to sustain their family meals and guests

Harvest Seasonal Grill is a Pennsylvania-born harvest-centric eatery and wine bar. The farm-to-table concept offers a mostly under 500 calorie, seasonally-changing, local menu; 50+ wines by the glass; seasonal cocktails and local beer; along with eco-friendly décor, a patio, bar dining and private dining

Harvest Seasonal Grill & Wine Bar: Delray Place, 1841 S. Federal Hwy. #402, Delray Beach, FL 33483. (561) 266-3239

So in closing, if you are hankering for some good healthy farm to table fare that changes seasonally, be sure to get yourself over to Harvest Seasonal Grill. You are sure to find many items to please your palate just as we did.

Until we eat again…

I send you delicious wishes, xo

Denise

The post Harvest Seasonal Grill & Wine Bar Debuts Festive New Fall Menu appeared first on Savor Our City.

Savor Our City was recently invited to attend a media dinner at 26 Sushi & Tapas in Surfside for the launch their new menu.

Since 2014, 26 Sushi & Tapas has been and remains one of the Miami dining scene’s best kept secrets. This unique Latin-Asian fusion eatery is 100% certified Kosher, serving the vibrant, flavorful Japanese-Peruvian cuisine known as Nikkei. But those in the know – kosher or otherwise – have embraced the restaurant for its casually chic ambiance, wallet-friendly pricing and delicious cuisine. Now, with newly-appointed Chef Miguel Gomez at the helm, the restaurant is unveiling a refreshed menu featuring creative additions to abundant offerings.

“The goal with 26 was to go beyond what many think of as ‘kosher food,’” says owner Morris Kaplan. “We wanted to provide something exciting and different to that community but also deliver a compelling and delicious menu for everyone. We’re excited about the new menu and hope it keeps our loyal fans engaged and gives folks who never gave us a try a great reason to come in.” 

The menu remains vast, offering plenty to explore and countless ways to mix & match to create a unique, immersive experience for each diner. Signature favorites – like the Nitro “Scallops” made from tempura battered scallops, rocoto aioli, sweet sauce,mixed greens and sesame seeds. Corvina Lettuce Wraps, made with Flounder tempura, Asian slaw, cashew pistachio crumble and aji amarillo aioli. Both of these items were extremely tasty, crowd pleasers for sure!

Tuna Tower and Truffle Tiradito – remain. They’ve been huge sellers for years and are going nowhere. Joining them on the playing field are their new hot and cold tapas including: Causa Krab Tower – cold, savory potato layer cake typical in traditional Peruvian cuisine, served with Krab salad and fresh avocado;

Nikkei Tuna Salad with fresh greens, enoki mushroom, carrot, and tri-colored peppers tossed in ponzu sauce and topped with sesame seeds; and Nao Ceviche Ball – traditional Corvina ceviche cured in a house-made leche de tigre, red onion, lime juice and aji limon then tempura battered with panko and deep fried. This was a really unique dish and fun to eat too!

Also debuting, several new sushi additions including the Nigiri 5-star – Chef’s choice of five nigiri selections served atop sushi rice;

Tropical Roll – tuna, salmon, kiwi, guava and dynamite sauce topped with tuna and rocoto aioli;

Crispy Kani Roll – soy paper, plantains, avocado, scallions and cream cheese topped with Krab tempura, masago and curry aioli; Sandra Roll – a rice-less roll with Krab salad, avocado, cream cheese, and tempura topped with fresh tuna; and the Acevichado Roll – Whitefish tempura, sweet potato and avocado topped with Corvina ceviche. A word to the wise – the new rolls may be amazing but you would be missing out BIG TIME if you didn’t have their popular Maduros con Coco Roll – flounder tempura, avocado and cream cheese topped with sweet fried plantains and coconut flakes – Just order it, you’ll thank me later!

Two unusual offerings worth a try: Sushi Burritos, which come in two styles – the Saltarito with sautéed salmon, fried egg, plantains, French fries and guacamole and the Three Amigos – fresh raw tuna, salmon and Hamachi with guacamole, scallions and a chimichurri ponzu – and the new Sushi Sandwich. Meant to be eaten with the hands, it consists of salmon, mango, avocado, scallion and dynamite sauce, layered between “slices” of pressed rice, served with guava dipping sauce. 

New larger plates include Branzino Livornese – fresh Branzino filet served on a pool of fragrant Livornese sauce of capers, Kalamata olives, garlic and cherry tomatoes, dressed with house-made shakshuka and served with potato wedges; Tuna Kovi, sesame-crusted, seared tuna served on a bed of quinoa risotto huancaina, topped with pico de gallo and a balsamic reduction; and a sweet & sour Red Snapper, grilled and served with grilled vegetables and rustic mashed potatoes.

The restaurant’s vibrant desserts have also received a seasonal upgrade; not to be missed offerings include a fresh Strawberry Pavlova served with whipped cream and the sinfully creamy Goat Cheese Ice Cream.

Apart from updated summer offerings, 26 Sushi & Tapas also boasts an impressive, four-hour long Happy Hour available Sunday through Thursday from 5PM-9PM. The Surfside mainstay has updated their Happy Hour food selection to include several Tapas-style items priced between $6 and $8 dollars. Guests 21 and over can enjoy 2-for-1 drink specials depending on the day:

• Sunday: “Sunday Funday” – 2-for-1 Mimosas (available all day)
• Monday: “Mojito Monday” – 2-for-1 Mojitos
• Tuesday: “Tequila Tuesday” – 2-for-1 Tequila cocktails
• Wednesday: “Watermelon Wednesday” – 2-for-1 Watermelon Elyx cocktails
• Thursday: “Whiskey Thursday” – 2-for-1 Whiskey cocktails

Looking to spice up your next soiree or corporate event? As a premiere service caterer, diners can bring the 26 Sushi & Tapas experience to any home, office, or event space. The restaurant’s versatile catering menu offers a wide variety of crowd-pleasing options and can accommodate special ordering requests allowing guests to customize menus that make the most of an event and reach budgeting goals. For more information, contact Natalia Suarez at (305) 570-2626 or email her at nsuarez@26sushitapas.com. 

26 Sushi & Tapas is located at 9487 Harding Avenue in Surfside, FL. The restaurant serves breakfast, lunch and dinner Sunday through Thursday: 9AM-10:15PM; Friday: 9AM-2:30PM (closed for Shabbat) and Saturday: 9:15PM-11:45PM. Happy Hour is available Sunday through Thursday from 5PM to 9PM. Follow 26 Sushi & Tapas on Instagram: @26Sushi_Tapas and Facebook: @26SushiTapas; Telephone: (305) 570-2626; http://www.26sushitapas.com/

Until we eat (and drink) again…

I send you delicious wishes, xo

Denise

The post MAKE WAY FOR NIKKEI! SURFSIDE’S 26 SUSHI & TAPAS INTRODUCES NEW MENU appeared first on Savor Our City.

Well I finally made it to Cooper’s Hawk Winery & Restaurant at the newly opened location inside the Galleria Mall in Ft. Lauderdale. Have you been to one yet?

Founded in 2005 by CEO Tim McEnery, Cooper’s Hawk Winery & Restaurants is built upon the passionate belief that food and wine hold the power to forge lasting connections.

At Cooper’s Hawk, they understand that great wines begin in the vineyard. Their winemaker and his team travel the globe looking for the very best grapes and when they are particularly impressed – whether it be in Chile, France, California or Washington – they work with the wine grower to begin crafting their one-of-a-kind wine. Their winemaker nurtures each wine according to its individual needs to craft the best wine possible. It’s this philosophy that has led to hundreds of national and international awards for their collection.

MODERN CASUAL DINING

Cooper’s Hawk has created a modern, casual dining experience with warm hospitality in an inviting upscale setting. Their culinary team has designed a contemporary American menu infused with flavors from around the world. Each dish is made fresh in their scratch kitchen, incorporating peak-of-season ingredients, and listed with a bin number to guide you to your selection’s perfect wine match.

NAPA-STYLE TASTING ROOM & ARTISANAL MARKET

Cooper’s Hawk’s Tasting Rooms embrace the rich experience of Napa, providing guests the opportunity to explore and expand their palates and enrich their wine journey. High end decanters, wine accessories, and gifts, along with their very own gourmet food line, allow guests to live the Cooper’s Hawk lifestyle at home.

Last May, one of our staff attended Cooper’s Hawk’s Grand Opening in Pembroke Pines. You can read about her visit here.

On this recent visit, my Marketing Director, Jennifer and myself had the pleasure of being treated to a lovely dining experience. We first stepped foot into their market/tasting room which offered a variety of items for every wine lover. I am told that guests are usually treated to a tasting of the wine of the month here in the retail store, but on this particular day and time of our arrival, we didn’t notice any being offered.

As we were shown to our table we passed a tasting barrel that contained Cooper’s Hawk’s signature Bordeaux-style Blend. Guests are treated to a tasting of this special blend straight from the barrel, which is also bottled for wine club members.

We started off with the Artisan Cheese Plate with the Master’s flight, a monthly flight curated by CH’s Master Sommelier, Emily Wines. Cooper’s Hawk Lux Ice Wine · Viognier · Cabernet Sauvignon · Super Tuscan · (This was my second favorite item of the evening)

Meet Emily Wines, CH’s Master Sommelier. (With a name like Wines, it seems as though a career in the wine business was inevitable). Emily’s responsibilities include expanding and strengthening the Cooper’s Hawk Wine Club community, and advancing team members’ knowledge of wine. She serves as the liaison between the company and its individual restaurants, engaging with guests and the brand’s 350,000+ Wine Club members to create unique experiences centered around wine and spirits. She spearheads initiatives designed to enrich the guest journey through education, immersive events, collaborative partnerships and curated lifestyle adventures.

Cooper’s Hawk has a Wine Club which is designed exclusively for their Members who love to explore, share and pair new wines with wonderful food and memorable moments. Wine Club Members enjoy access to extraordinary events and partake in one-of-a-kind experiences in their own cities and around the world. Their Club is a community of friends & neighbors who have a thirst for a life well lived. Some of the benefits of joining their wine club:

• Members receive monthly wines, insider tasting notes and delicious recipes not available to the general public.
• Members get rewards with every dollar they spend and points towards dining rewards.
• Members get access to awesome domestic and international trips to the greatest wine regions
• Members get invited to spectacular evenings of food and wine featuring celebrity chefs, sommeliers and outstanding cooking demonstrations.
• Members get gifts on their birthday, Cooper’s Hawk’s anniversary or just to say thanks.
• Members get special member-only pricing on wine, select retail, catering and carryout.

Memberships start at just $19.99/mo. For more information on membership, as well as a whole lot of useful wine tips and other valuable info, please visit their website.

We enjoyed our visit to Cooper’s Hawk at the Galleria location very much. The staff were very friendly and extremely knowledgeable and the service, food and ambiance were all delightful. I am looking forward to my next visit back.

Until we eat again…

   I send you delicious wishes, xo

Denise

The post A WINE-DRIVEN DINING EXPERIENCE, INSPIRED BY NAPA VALLEY’S WINE COUNTRY appeared first on Savor Our City.