Scrapbook: Apéritif at Alter
Bali to Wynwood? No sweat!
Chef Nic Vanderbeeken, of Apéritif restaurant and bar at the Viceroy Hotel in Ubud, stopped in to join our very own chef Brad Kilgore for a one-night collaboration dinner at Alter.
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Food. Wine. Travel. Life.
Bali to Wynwood? No sweat!
Chef Nic Vanderbeeken, of Apéritif restaurant and bar at the Viceroy Hotel in Ubud, stopped in to join our very own chef Brad Kilgore for a one-night collaboration dinner at Alter.
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I can’t think of a chef I’ve mentioned more on this blog than Bradley Kilgore. There’s a good reason for that. It’s impossible to talk about Miami’s current culinary sweet spot without mentioning his name. The mile-long list of accolades continues to mount as South Florida sits royally reaping the benefits of his class-act empire. His newest ventures follow the established Alter and Brava, and leave no stone unturned. From intricate interior design execution to, more importantly, bites of a lifetime, every restaurant exists at turnkey status.
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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.
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Who knew we needed yet another Cuban spot in Miami? I mean, aren’t we already synonymous with everything Cuba? Pero, parece que sí, and I’m drinking the Kool-Aid guarapo, señores y señoras!
Stationed perfectly en la Calle Ocho, Cafe La Trova brings sazón and a little refresher on the traditional Cuban fare. The reason? James Beard Award-winner Chef Michelle Bernstein. Unless you’ve been living under la saya de tu abuela, you already KNOW she’s South Florida royalty: Bernstein, not tu abuela. Google her si no sabes, porque I don’t have time to recap.
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What’s that? Another restaurant has opened in Miami? Prices are high? Prime hours are blocked on OpenTable? Packed at all hours? So? What else is new? Sounds just like another day in South Florida. Restaurateurs, chefs, investors and everyone in between continue flocking south, trying to sway their way into our hearts and stay for the long-haul. Ha! If it was only that simple. Curious and hungry (as usual), I made a reservation and have visited several times. Spoiler alert: I can now say I am swayed and impressed.
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LONG STORY SHORT Disappointing and not for me. A perfect example of a newcomer dog and pony show, one with excess flash and no substance. Miami may be quick to initially follow a red carpet path, but also brutally greedy with its loyalty. What remains once the novelty fades? Probably not this. THE LONG STORY […]
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Going back to Cali? Hmm, I don’t think so.
The talented team behind cult-favorite La Fresa Francesa, chef Benoit Rablat and Sandy Sanchez, gifts South Florida another gem: Silverlake Bistro. Knowing their history, I knew I’d probably be in for a treat. Several visits later I confirmed this restaurant also demands our full attention.
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I woke up this morning shimmying around the house while humming songs I’d never heard of until last night. Why? Well, I attended La Placita’s first Christmas festival: ¡La Parranda! This was chef Jose Mendin’s fifth event in Miami (the others took place as SOBE’s Pubbelly) and probably the liveliest one I’ve been to. Side note: I’ve attended them all #truestory. Read more…
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And exhale.
What a year of exceptional culinary growth and panache for our feisty Magic City! I don’t think I’ve ever seen this much enthusiasm by local diners, tourists, and the industry alike. I’m not saying it was a smooth ride, but even the heated discussions arrived fueled by passion and pride. Ahora si! Full steam ahead, Miami!
Before we kick off 2019 with tremendas ganas, I’d like to list my Top 12 Restaurants for 2018.
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Warning, scroll at your own risk: serious Miami foodporn ahead. How did I choose just 30 bites to fit into one general category? I didn’t think I could do it, to be honest. I considered revising the list to 31, 32, or 33 items and changed my mind a zillion times. Finally, I figured it […]
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