2019

This past week, Fooq’s chef Victoriano Hernandez paired up with Ariete’s chef Michael Beltran in Coconut Grove to showcase dishes soon to be featured on their Miami Spice menus. I won’t be covering this year’s season as I have in the past, but I couldn’t resist supporting these two favorites.

This will be the 18th Miami Spice Restaurant Program by the Greater Miami Convention & Visitors Bureau. Here’s what to expect…

Ariete

Ceviche (lychee, sweet potato, mint, cachucha)

Fried Smelt

Plantain Dumplings (braised meaty greens, parmesan)

Wood-grilled swordfish (mussels, purple potato, coconut broth)

Candy Cap Mushroom Flan

Stracciatella (local mango, tupelo honey, almond, herbs)

Sour Orange Semifreddo

Jerked Calabaza (tupelo honey, herb salad)

Ariete continues to slay hard, and their newly released menu requires your prompt attention. It’s also been established (because I said so- ha!) that the Candy Cap Mushroom Flan is a MUST, but don’t sleep on the Stracciatella, Jerked Calabaza, and Sour Orange Semifreddo additions: Miami sazón for days! Coñooooo!

Fooq’s

Crispy Jeweled Rice

Sabri Salad

Tamarind Glazed Porchetta and Split Pea Daal

House-Made Barbarian Bread

Ricotta Dukkah (house-made ricotta, harissa, pistachios)

Maast o Moosir (shallots, pomegranate, golden raisins)

Pistachio and White Chocolate Crémeux (halvah, roasted pistachios)

Fooq’s brought their A-game to this mash-up. I can’t think of a single dish I didn’t love, but the Tamarind Glazed Porchetta main stole my heart. My only menu complaint? I needed at least six more spoonfuls of the Pistachio White Chocolate Crémeux finale. It’s been four days, and I can’t stop thinking about this dessert.

Ready for Miami Spice?

PARTICIPATING RESTAURANTS

August 1, 2019 – September 30, 2019, featuring three-course meals priced at $23 for lunch/brunch and $39 for dinner.