This year for my cousin's birthday she chose the new La Mar restaurant featuring elevated Peruvian-Japanese fusion cuisine. Combining Asian and Spanish flavors is not new in Miami. Peruvian food has been braided with Japanese flavors for a century. When diplomatic relations between Peru and Japan opened in the late 1800's, thousands of Japanese from that country's southern islands left for the mountainous nation on South America's Pacific Coast. The nigiri and sushi roll are modified yet commonplace now around the globe. At the helm is Peruvian superstar chef Gaston Acurio who teamed up with Diego Oka as executive chef. Oka was born to Japanese grandfather who came to Peru in the 1940's. Seafood is the common bond between the two cultures and Oka marries them in elevated finesse.

Mandarin Oriental hotel on Brickell Key at twilight

Housed in the only hotel on Brickell Key, the Mandarin Oriental, you enter the lobby and saunter passed the bar if you're not tempted for a drink.

Lobby bar of Mandarin Oriental Hotel

The menu is divided in nine sections and portions are small to encourage tapas-style sampling across the board. As competition in fine dining escalates alongside new high rises, authenticity and presentation are the game changers. All products are locally sourced, ceramic dishware is made by Peruvian artisans and wooden boats used for presentation are made by the chef’s father.

MENU
Cebiches (or Ceviches)
Tiraditos -Japanese sashimi Peruvian style flavored with lime marinade, aji peppers, and fish juice
Causas (whipped potatoes)
Peruvian Nikei World - Peruvian nigri inspired by more than 100 years of Japanese immigrants
Ensaladas (Spanish for salads)
Piqueos (appetizers, starters)
Anticuchos (skewers)
Arroces - rice dishes prepared in a wok
Peruvian specialties-full plates of food for single serving

First business of order was a drink selection. Pisco sour is the popular cocktail.  The Passion Fruit Pisco sour caught my attention and craving for sweet and tart.  The serving size was generous than most upscale restaurants and the blending of flavors were exceedingly delicious.

Maracuya Pisco Sour

Next is the staple Peruvian potato dish, whipped potatoes with aji pepper and different toppings. We ordered the Chalanita for a sampling of all three: the Nikei (rocoto pepper, tuna tartar, avocado, sweet chili sauce, rocoto pepper cream, nori;  the Olivo (yellow potato, octopus tartare, olive sauce, piquillo peppers, garlic chimichurri; and the Cangrejo (beet causa, crab, avocado, huancaina sauce, kale, cherry tomatoes, quail egg.) 

Beautiful presentation. See below handcrafted boats.

Causas and ceviches (classic, criollo and nikei)

Plancha Antichuchera

Chaufa Aeropuerto

Anticuchos of Corazon and Wagyu Beef

The skyline and panoramic view at this location is the best in the city. Expansive waterway, glowing high rises and lit bridge make this restaurant destination memorable you'll want to return for more

I award this 5 stars out of 5 stars, for food creativity and presentation, service, and location.
Let us know what you think by leaving a comment below!


LA MAR by Gaston Acurio
Mandarin Oriental Hotel
500 Brickell Key Dr 
Miami, FL 33131 33131  

Christine and Ashby in bar area outside main dining room

It's summertime in South Beach and two special friends were visiting from Virginia, Ashby and Jay.

They asked me to select a restaurant for dinner. On their last visit in February we ate at local and tourist favorites Monty's, Clevelander, and Mango's for traditional happy hour and party food but mostly for the South Beach music and energy. Across the spectrum for fine dining, we chose the newly opened Il Sole at the Versace Mansion.

While Jay prefers American food veered toward quality meats and steaks, Ashby is adventurous but eats small portions. In pondering what would encompass both their palates while showcasing the best Miami cuisine, I selected Bazaar by Jose Andres restaurant inside the newly renovated SLS hotel in South Beach.

THE RESTAURANT/ DECOR

This 1940 Art Deco gem was remodeled and reimagined by famed designer Philippe Stark. The main dining room, known as the Blanca room, is white and breezy in vibe anchored by a massive octopus-like chandelier encrusted in seashells. The walls are cloaked with a canvas imitating wallpaper with small black and white photos. The upscale quirky feel is vintage South Beach a- la- Philippe Stark.

Inside the main dining room "Blanca" at The Bazaar restaurant, South Beach

THE FOOD

To appreciate the restaurant food, it helps to know the chef behind the concept, James Beard award winning chef, José Andrés. From Asturias, Spain, Andrés came to New York City where he gradually introduced exotic molecular concepts alongside traditional dishes. Some guests may scratch their head at the fusion of flavors from Spain, Singapore and South Florida. It's actually brilliant. It coincides with the architectural history of South Beach, boasting the largest concentration of Art Deco buildings, with token influence of Asian Deco.

All plates are tapas style with very small portions where sharing is challenging if more than two people are dining. The key is to order three tapas and after sampling, order more of the same or keep exploring other dishes.

We started with a passion fruit cocktail and sangria. Kudos for the exotic and refreshing mixture of passion fruit and rum and the passion fruit foam. 



With out-of-town guests, I stayed closed to home with Spanish and South Florida plates. I was curious how Andrés elevated traditional and past-time favorites like Cuban croquetas. Expectations are high.

We ordered Secreto de Ibérico [Cuban croquetas], Spanish Jamón Serrano with Manchego cheese on Tomato bread, Bao con Lechón [pork belly sliders], Cuban steak, Sauteed Shrimp.

Jamón Serrano and manchego cheese on tomato break

A lover of jamón serrano (Spanish ham) and manchego cheese, this dish was highly recommended by another restauranteur who said the tomato bread alone was incredible. Sadly it did not meet expectations and I felt the flavors were comparable to other Spanish restaurants. The coffee rubbed Cuban churrasco steak and Sauteed Shrimp also left me desiring more. All were very good but perhaps not for the high price tag.

Sautéed Shrimp

Coffee rubbed churrasco steak

Pork belly sliders with pork rinds--DELICIOUS!

Our favorites were the succulent and tasty pork belly sliders on Chinese bun for an Asian twist, and most memorable were the croquetas! What are croquetas? Probably the most simple and humble bites of Cuban food. Breaded potato balls or patties sometimes with bits of ham inside. However, Andrés exceeded expectations and turned this staple food into ultimate gourmet. The inside filling was not your grandmother's potato filling--it was liquid cream potato. Jay was in heaven as we all were!

The breaded balls are the potato croquetas

For dessert we ordered Pan con Chocolate (chocolate cream, cocoa crumble, brioche ice cream, olive oil) and Cookies (chocolate chip, green tea, coconut financier, orange florentine, chocolate fleur de sel). While the flaming chocolate petal on the first dessert was an appealing presentation, the delicate orange Florentine cookies enamored us more. In the end it's all about the food.

Cookies (dessert) at The Bazaar

Plates range from $5 to $25 so order judiciously.

Only valet parking is available. Advance reservations are required for Thursdays-Sundays. 

My whirlwind tour of Miami Spice menus across Miami continues. It just keeps getting better!




Next was dinner at Fleming's Prime Steakhouse in Coral Gables. In a rare move, I'm going to disclose the bottomline right here--FABULOUS.  Read on!

Last Saturday I chose Fleming's as the restaurant of choice to celebrate a very special occasion--my mother's 70th birthday.

In communicating with Autumn, she assured me the staff would make the evening special. For some reason I didn't ask for details because initially I was worried the "special touch" would be a cookie cutter "bring the cake and staff sings Happy Birthday".  Autumn's confidence left me intrigued and I was looking forward to the dinner with peace of mind.

Upon entering and giving my name, an entourage of staffers immediately greeted me and wished my mother a Happy Birthday. The decor was modern but not cold and uppity. Instead it was warm and inviting.

Christine and mom

We were ushered through the dining room and seated at long table with two individual long stem red roses and birthday confetti sprinkled atop the white table cloth. Scanning the room, no other table resembled ours. As we were seated, I noticed another personal touch--a birthday greeting card signed by the staff members we met this evening. Fleming's thought of everything. As a marketing professional, I'm a believer that little things can make a big difference. The accoutrement was well appointed and only the beginning of my mother's giddiness the entire evening. And we hadn't even ordered a drink yet!





Andrew Preston was our waiter and instantly we felt like long-time friends. His service was outstanding. It's not just the timing of the food delivery that ranks a restaurant's service, but a waiter's uncanny ability of knowing when to interrupt to check on the customer. His timing was impeccable.



Studying the Miami Spice Menu, Fleming's offered a wine pairing to complement the meal, also for a discounted price. Three wines for $15.95. Genius.

For the small plate starter, the choice was Seared Ahi Tuna or the Filet Mignon Skewers.  Mom and I ordered the skewers. The skewers were tender, succulent and the gorgonzola bacon fondue was heavenly. Andrew shared the secret ingredients for the skewers-- "the marinade is ginger and vanilla but not just any vanilla. These are Tahitian vanilla beans". The wine pairing was a bright, aromatic, elegant Vina Leyda Pinot Noir bursting with cherry and berry flavors.






 Next was the salad. Now my mother is a fussy salad eater but she devoured the Fleming's salad with candied walnuts and dried cranberries, favorite ingredients in our home made salads. I ordered the pear salad with goat cheese. Light, flavorful and a perfect summer salad.

Fleming's Salad with candied walnuts and dried cranberries

Summer Salad with pear strips and goat cheese

For the main meal, I was torn between the seafood stew or the filet mignon chunks atop mushroom ravioli.
"When in Rome, do as the Romans do". So I went with the steak, a rare treat for me. Along with the entree was a choice of  Red Diamond Merlot or Riff Pinot Grigio. Kudos to the wine manager Eddie Everett for the fine selection!

Filet Mignon chunks atop mushroom ravioli

After indulging in the breads, the appetizer, and the salad, the entree portion was just right.  So when desserts were doled out, there was no hesitation, no regrets. We enjoyed an assortment of desserts from creme brulee, carrot cake, walnut turtle pie, cheesecake, and fresh berries. All of our favorites. Now my sister is the Julia Child of cakes in our family but she stunned us with her admission that Fleming's carrot cake was better.

Normally I gravitate away from the chocolate desserts for their excess sweetness and overpowering chocolate flavors. However, the Walnut Turtle Pie was amazing. It melted in your mouth, was not too sweet and the subtle chocolate flavor teased the palate seducing you to the next bite. This is a dessert no one can resist! 

Serving plate of variety desserts

To top off the evening, Mionetto Prosecco Sparkling Wine was served with the dessert. As you can see in the photo below  we enjoyed it all and didn't leave a crumb on the dessert plate.

Finishing our sparkling wine after devouring the desserts

You'll also notice in this photo on the left the handsome wine storage room. Fleming's backbone is steak and wine. The wine list is so extensive, instead of a hard cover menu, the hostess presents you with an iPad that digitally stores and lists the variety wines including vintage years.

In summary the Miami Spice menu portions were perfect, the food was flavorful and the service was outstanding. Be sure to ask for Andrew Preston, who works Tuesday-Saturday. The additional touches were very much appreciated. 

Miami Spice runs the months of August and September so there's still time to partake and enjoy. Fleming's is a hit with locals, visitors, families and hipsters alike. That evening the restaurant was packed so be sure to make your reservations early.

Thank you Autumn, Juan Carlos, Eddie, and Andrew--Thank you Fleming's for an absolutely memorable evening!



Fleming's Prime Steakhouse and Wine Bar (2005)
2525 Ponce De Leon Blvd.
Coral Gables, Florida 33134
Ph 305.569.7995
Fax 305.569.7996
coralgables@flemingssteakhouse.com

On the eve of Miami Spice, I inquired if the newly renovated Tudor House would be participating in the popular foodie program. The staff replied with double good news. They confirmed their inclusion and even better, they were starting a day earlier. Which meant I would be the first paying customer to sample their Miami Spice menu!

It was early for dinner, 6pm, very early for Miami standards. This assured me excellent service and the opportunity to ask questions about the food and soak in the decor. While the hotel must retain its historic "Tudor" signage on exterior, the hotel is officially now the Dream Hotel, as part of Dream Hotel chain of decadent hotels owned by 39-year old Vikram Chatwal from Ethiopia.  Vikram respects Art Deco as witnessed by the painstaking detail to the decor. Untouched are the original terrazo flooring and oolitic limestone wall at entrance and in the lobby (now the bar), all elements of South Beach Art Deco, and seamlessly incorporated modern touches such as slate gray banquettes, black and white photos and Middle Eastern touches in the form of teaky wood patio chairs for outdoor dining.

The owners took four years to remodel the two hotels. It seemed like a typical Miami Dade county project-- an endless fountain to line the pockets of  contractors with no end in sight on the project. But here there is a happy dreamy ending...





First a drink at the bar. An employee recommended Peggy's Punch--a martini of watermelon, agave nectar, basil, lime juice and Grey Goose vodka. The initial sip started with a refreshing watermelon taste but the aftertaste was more medicinal. A fan of basil herb, I prefer it in my cooked meals and  recommend to leave it out of cocktails.



For my appetizer, despite the blistering heat outdoors (it's July in Miami and the sun was blazing) I could not resist the English Pea Soup with lime marshmallows.  Oh my northern brethren! The presentation and taste exceeded expectations. First I was served a white plate dotted with marshmallows and green sprigs.


Then Kurt, my waiter, begain pouring the pea soup. It was a glorious bright green I felt it was like my lucky Irish charm. Did I have to eat it? Couldn't I store it in a thermos until I bought my lotto ticket?






The texture was light and slanted on the sweet side due to the marshmallows.
Presentation: A+
Taste: A+

For my entree and eyeing the menu I was torn between the American option of Organic Buttermilk Fried Chicken or a latin cuisine favorite, a Cuban sandwich.  This was not an issue of calories as a meal can never be truly enjoyed if one is worried about numbers and weight gain.  NEVER on the Miami Spice program.  I had not eaten fried chicken in years and the combination with buttermilk was a megaphone for indulgence.



The skin was golden chunky thick and suddenly I was worried about putting on weight overnight.  Thankfully the skin did not stick like wallpaper to the chicken and lifted off easily.  So I decided to eat part of the skin to at least have a taste. Admitttedly I ate half of it. The waiter did advise the chicken was dark meat --even better. While juicy, both the chicken and skin lacked flavor. Where's the buttermilk? Was it used in the frying or was it simply the buttermilk sauce served on side?
Presentation: B
Taste: C

For dessert, I chose a favorite, Key Lime in the form of an ice cream sandwich accompanied by Italian merengue. What makes it Italian? Not sure. But I love merengue and used to bake it frequently as a child. How hard is it to use an electric mixer to beat egg whites? It turns out they were mini bites where the crust was 50% of the dessert. The key lime was a perfect balance of tart and sweet but quickly overcome by the oatmeal crust.
Presentation: A
Taste: B-


The biggest hit were the mini pretzels with a zesty port wine/mustard sauce! This was a complimentary appetizer to sample while waiting for my entree. Addictive--I asked for a second round!


I suppose as the only customer, the chef had free time to whip up other specialties and the waiter also brought out another amuse bouche (that's fancy way of saying single bite-sized horsd'oeuvres), a piece of King crab meat in avocado puree--avocadoes are the rage now in restaurants, except in Miami where it's a staple thanks to our proximity to Latin America.  Light in taste, flavor but perfect for a hot summer's night starter.



Al fin, (in the end) I definitely plan to return to try the Cuban sandwich which I heard is a rich pork belly on a sweet bread. Repeater candidates are the English pea soup  (with reminder to bring oversize bag to store thermos) and the pretzels and I'll venture another dessert. It's still a great deal! Oh and the staff is friendly and attentive.

DREAM HOTEL
(combines the Palmer House and Tudor Hotel)
1111 Collins Avenue
Miami Beach, FL  33139
Valet $20

Metered street parking around (if you arrive between 6pm-7pm)
City garages nearby

The Tides is the most exclusive Art Deco hotel currently on Ocean Drive of South Beach. It stands tall, with no "eyebrows" (you'll have to take my Art Deco tour to learn about this term) and unassuming, the bland beige color masks the luxurious interior.

The Tides is also home to another well kept secret--an upscale seafood restaurant, La Marea. When I walk my tour clients into this lobby and then the adjacent restaurant, the reaction is predictably the same.  If you love interior decor, this is a must see.

Every detail from the womb chairs, the eyecatching place settings, and rows of turtle shells lining the wall, leaves a memorable impression. It's quite inviting.

This past Friday I had the pleasure of dining at this seafood establishment for lunch. Worried the menu prices matched the lavish all-suite hotel guest room rates, I was pleasantly surprised that lunch was within my recessionary budget.

To freshen up from the heat wave, a Tides Royale cocktail perked me up. A blend of liquors, I immediately tasted rum. What were the green and brown colors? You'll have to try it and guess. Just leave a comment below!



For starters, I had to try the Tropical Ceviche.  Outside the heat and humidity clung to your body. So a ceviche with its protein and citrus juices is light (low fat!) but filling and the perfect antidote to the heat wave. La Marea's ceviche is a combination of shrimps, Mahi Mahi, jalapenos, red onions, papayas, cucumber and cilantro, cured in a mix of coconut milk, lime and orange.  No skimpy portions here. The ceviche was served in a deep cocktail glass which exceeded expectations.




For my entree, while I was tempted by the Seafood Salad,  I went with a favorite, the Cobb Salad.
A presentation of perky Boston lettuce with turkey breast, crispy bacon, perfect boiled egg, blue cheese, cherry tomatoes, avocado and blood orange vinaigrette, the salad was heavy on the main ingredients and light on the dressing, not drowning.





My dining companion did choose the Seafood salad, if nothing else, for my curiosity so I could blog about it. The Seafood Salad is a base of avocado mousse and baby arugula covered with baby octopus, shrimps, fried calamari, orange segments, mixed radish slices and Agrumento EVOO.





For dessert I chose the Floridian Flan.  This was a surprising light orange twist, and not so sweet like traditional Cuban flans, accompanied by a lemon sorbet. Absolutely refreshing and light!



I highly recommend La Marea for lunch. Indoors the restaurant is lit with natural sunlight and you can readily get a table for two by the window and still people-watch at the same time. No reservations needed. The restaurant is a quiet refuge from the bustling cafe-style restaurants on Ocean Drive where waitresses are soliciting/hustling passerbys.

A quick note: they are updating the online menu to match the current menu.

Enjoy the ebb and flow (the translation of La Marea) of fine dining!