Miami Report 2016: Best Places to Eat, Drink, View Art

Seeing the year come to an end in 2015 in Miami was a total blast. This vibrant city is in a state of fierce development, attracting interesting people from around the globe. We had the good fortune to connect with the most creative chefs and mixologists in the area. Take a peek at our triple Miami Report for all the details on the food, drink, and scene. Details at hobnobmag.com

Buvette: Swarming with Charm

On a perfect snowy day in December, friends visiting from Texas told me they were dying to head to Buvette, one of their favorite spots in NYC. I had it on my list of “places to go” so that was that, we trekked to the village. I don’t think we could have picked a more charming, and warm environment for that night. Buvette doesn’t take reservations, so we squeezed ourselves into the end of the bar near the window. While waiting for our table, we amused ourselves with samplings of charcuterie, cheese, and cocktails. Although crowded, the unruffled host constantly monitored the scene, and kept us informed as to our table status. The menu was simple, and the food presented nonchanlantly, but all was absolutely superb. Especially considering the prices of the entrees: $15. See details in the photos below.

A charming night awaits.

Super decor with tin ceilings, mirrors, antiques.

Erin, who loved being able to speak French for a night, and husband Jason peruse the cocktail offerings.

The book of cocktail selections.

The HOLIDAY cocktail looked sweet, but was just right.

The blackboard of cocktail selections was done with flair.

At the table, we were presented with their to-the-point, adorable, idiosyncratic menu.

We ordered a couple of side dishes to start. The beets...

and the carrot salad.

Cassoulet.

Coq au Vin.

Duck.

Tart Tatin.

Mousse.

County Restaurant: Rustic Modern

County, located on one of the best blocks for eating in NYC (Gramercy Tavern, Il Mulino, Veritas [you will be missed!], Mari Vanna) got a new chef over the summer. Chef Jan Feshan has worked in some of the world’s finest kitchens—in NYC, at Maloney & Porcelli he tutored under David Burke and before coming to County he spent some years at ABC Kitchen where Dan Kluger was a huge influence. You can appreciate the freshness of ingredients and Feshan’s confident approach at County. The menu focuses on classic dishes orchestrated with a masterful touch. Extraordinary ingredients dominate, like the honey that is drizzled on the house-made ricotta, as well as 95 varieties of pepper that add a touch of heat to many of his dishes. County is cozy and friendly—if you go, you will return. Worth noting: they stay open between lunch and dinner, so perfect for a rest from shopping and grabbing a bite, or a sip of one of their nicely-mixed cocktails.

This was potent. Candied Ginger Old Fashioned: Bourbon, Ramazzatti, Candied Ginger, Angostura & Orange Bitters

Light yet intense. Hudson Swizzle: Vodka, Fresh Blueberry & Lemon, Ginger, Pomegranate, Orange Blossom Water

A hefty portion. Apple Walnut Salad with Bibb Lettuce, Apple, Spiced Walnuts, Parmesan Vinaigrette.

This was the special appetizer of that night, fried shrimp. Quite good.

Pan Roasted Chicken: Organic Chicken, House Smoked Bacon, Roasted Corn Succotash

Another special: Deconstructed Black Bass. Those yellow dollops of sauce were on the spicy side.

Best Bites Fall 2013: Louro

Louro Restaurant: Chef David Santos’ Monkfish with Red Bliss Potatoes, Chorizo, Calamari, Ragu. All the dishes experienced on our visit were creative, fresh, and made with love. Planning to go back and experience a Nossa-Mesa-Supper-Club-themed dinner. See the schedule on the website.

Best Bites Fall 2013: County

The new chef at County, Jan Feshan, is creating superlative bites, including these sliders on the brunch menu. Cute addition to Flatiron.

Best Bites Fall 2013: Trattoria Il Mulino

At Il Mulino’s new location in Flatiron: This was available on the specials menu: Mixed Seafood and Vegetables in a Squid Ink sauce. Awesome. Hope they bring it back.

Best Bites Fall 2013: East Pole

Couldn’t resist ordering the Scotch Egg appetizer at East Pole—brought me back to my travels in Edinburgh. Be forewarned, though, when this place is at capacity it is quite noisy.

Best Bites Fall 2013: Grace Gaelic Hospitality

Grace: Murray Hill has a new amazing REAL Irish pub with distinctive food and spectacular cocktails created by an all-female mixologist team. Best bar bites to accompany sips, hands down. So far I have tried the super Crispy Lamb Meatballs accompanied by Tzatziki and Salsa Verde. On different visit enjoyed the Fried Oyster Sliders on Sesame Profiteroles with Cucumber Slaw and Tartar. It’s a tie between these two... Kitchen open till 2am. A welcome addition to the area.

Best Bites Fall 2013: Hecho en Dumbo

Hecho en Dumbo: Really excellent chips accompanied the fantastic guacamole. Definitely get this when you visit.

Jeepney: Handle Your Food

Been wanting to get to Jeepney since it opened, so when I heard about their Kamayan “eat-with-your-hands” Night I promptly made a reservation. I love eating with my hands normally, so being able to break this dining taboo in public was immensely pleasureable. Here’s how it works: the four of us ordered our dinner a day before—it was difficult to choose two appetizers and three entrees from the selections. To start, the Warm Pinkabet Salad sounded (and was) amazing: roasted kabocha squash, eggplant, steamed long beans topped with bagoong broth and chicharron (fermented shrimp sauce and pork rinds). Our second appetizer were the Lumpiang Shanghai, which are cute little cigar-type rolls stuffed with beef or pork, carrots, water chestnuts and wrapped in rice paper. (Dip these in the spicy sweet sauce on the table) For our entrees we had Bicol Express, a slow roasted pork shoulder in tasty coconut milk, bagoong, with a side of vigan longganisa (sweet sausage); the Gulay na Galing sa Palengke, steamed market vegetables; and the pièce de résistance: Adobong Hipon: head-on shrimp topped in an intoxicating sauce. The shrimp were perfectly cooked, and quite succulent. You cannot finish this! Three of us went home with hefty portions. And I did enjoy the sausage in an omelette the next day. See details in photos below and do plan to stop in for the finger feast (on Thurdays only) or for thier other tweaked Filipino comfort offerings.

This Filipino gastro-pub was packed with aficianados at 6:30, and remained buzzing until we left.

There are front and back dining sections...

 love the metal wraparound on the kitchen, which leads to the back...

 

mural continued...

 Kamayan service begins with a layer of jasmine rice.

 The Warm Pinkabet Salad is the first to top the rice.

Bicol Express countered at the other end.

 

Our feast awaits...

 Nice hot towels to wipe our hands started the meal.

Jen puts hers to work.

 Owner Noel demonstrates the proper way to partake...

the rice is molded into a shape, then attached to whatever else you you would like to eat.

Pimpila tried the rice pancake...

Adobong Hipon: the shrimp sauce is poured on top, things got a little messy after this!

Dessert: Halo, Halo (mix, mix) featured an ice cream made from purple yams, shaved ice, evaporated milk, with mixed fruit and beans, topped with rice krispies. Light and sweet, perfect accompaniment to the meal.

Pimpila agrees...

Owners Enzo Lim and Nicole Ponseca. Keep up the creativity and warm vibe!

Valentine Excursion: Goldbar

If you are looking for a sexy little spot to have a cocktail and a bite, head over to Goldbar early, where the newly owned space is now showcasing a fantastic cocktail assortment by Tim Cooper. Perhaps the Ginger Mint Aphrodisiac will create the proper mood (see recipe below) while sharing some of the small plates. I tried the Mulberry Street Chicken Parm (photo) which was served as a tiny trio of breaded chicken atop rolls with “grandma’s sauce” (the sauce is superb, and the chicken soft and easy to consume without getting messy). Also on the menu: ginger prawns, shishito peppers with sea salt and lime, and bacon wrapped dates with gorgonzola, pistachio, and pomegranate, and more. These small bites are designed to give you energy, but not weigh you down...so you can go all night! Goldbar opens at 6pm.

GINGER MINT APHRODISIAC
2 oz Finlandia Vodka infused with Horny Goat Weed
.5 oz ginger syrup
.75 oz simple syrup
1 oz lemon juice
club soda
small handful of mint
Garnish: mint sprig
Shake or stir and serve in a tall glass.