Saturday, September 8, 2018
50 NW 24th Street,
Miami, FL 33127
Monday - Closed
Tuesday & Wednesday Dinner 5:30 pm - 10:30 pm
Thursday Dinner 5:30 pm - 11:00 pm
Friday Dinner 5:30 pm - 11:30 pm
Saturday Dinner 5:30 pm - 11:30 pm
Sunday Brunch 11:30 am - 3:30 pm
HAPPY HOUR Tues - Sat 5:30pm - 7:30pm
Thursday, August 23, 2018
Yes!!! Game of Somms is back! I attended the last battle between Bourbon Steak and Stripsteak and it was a fantastic dinner thanks to Chef Gabe Fenton and his talented crew. But the pairings were fantastic too and it was a real fun and friendly battle.
This will be a really fun night for wine lovers plus one of the best chefs in town. Oh and some of the best somms around pouring their best stuff.
See you there!
Wednesday, August 15, 2018
I'm sure my hard core followers are familiar with Chef Carlos Garcia and were equally as excited to welcome him to Miami. But the rest of my Miami followers may not be familiar with him. Well now you are and now you should head over to Obra Kitchen Table and enjoy his interesting and well executed menu.
It was refreshing to hear that Chef Garcia was opening a new restaurant in Miami. Miami is a town of copy cats. We can support one great food hall but we will soon have ten. One new ice cream spot opens and suddenly there are twelve. We went through runs on Italian restaurants, burger and pizza joints and steakhouses too. On the optimistic side, I suppose the more the merrier. I just hope they are all good and we can support them. Back to Obra. I could be wrong but I believe this is Miami's only high end Venezuelan restaurant. At least it is the only one with a recognizable name on the world stage.
Chef Garcia is from Venezuela but trained at the prestigious Spanish spots El Bulli, El Celler de Can Roca and Mugaritz before returning home. In 2007 he opened Alto in Caracas, which was ranked as one of the best in Latin America's 50 Best Restaurants.
I usually order more food in one visit than most do in three. I was also joined by my fellow food loving friend soflafoodie so we easily knocked off several dishes from the regular menu along with the special menu which consists of several dishes and changes weekly.
On my visit the specials menu featured truffle cole slaw; roasted prawns, seafood bollito, sweet plantain reduction; pork shank, criollo sauce, carrot, brown butter puree; short rib and avocado brioche; cacio e pepe clams and gorgonzola ravioli with roasted sweetbreads. Yes, I could have ordered the entire specials menu but there were a lot of great dishes on the regular menu too.
I need to go back soon for the bone marrow and traditional chickpea stew; black rice, mussels and mushrooms; yuca and bacon mille-feuille, sautéed foie gras; roasted rice sweetbread etc. etc.
Bottom line, the menu is interesting and the food is flavorful. The open kitchen surrounded by 25 or so seats is inviting and an enjoyable way to watch the chefs in action and interact with them. The food may be on the aggressive side to some but it's certainly not pretentious. These are dishes that you will crave and it's a welcoming spot that you will want to visit regularly.
This is not a one and done spot. I look forward to many more "dates." I suspect this will end up being a very popular spot and one of the better restaurants overall in town.
Sea Urchin, fried egg and french fries.
Octopus Bucatini Carbonara.
Foie gras, snow peas, pineapple chile ancho vinaigrette.
Cacio e pepe clams.
Sirloin "a caballo", a/k/a steak and eggs.
MONDAY TO FRIDAY: 12:00PM TO 11:30PM
SATURDAY: 6:00PM TO 12:00AM
305 846 9363
1331 Brickell Bay Drive,
Miami, FL, 33131
Tuesday, July 10, 2018
I was just reviewing my post index and realized that I never posted this one from last summer. Anyway, this is easily one of the best
Think Yakko-San but better. Why? because they take the sushi here seriously and it is on par with some of the better spots around town plus the daily Specials Board is always extensive and full of fantastic plates.
Oh and the executive chef and co-owner, Teruhiko Iwasaki was responsible for a lot of the great food that came out of the Yakko-San kitchen at it's original location on Dixie Highway in North Miami Beach. If you were a fan of that Yakko you will love Marumi. Iwasaki partnered up with chef Tetsu Hayakawa and opened Marumi in 2007.
If you are a food lover on the adventurous side I would highly recommend paying them a visit. It's on the casual side with a loud and fun vibe.
I've had too many great dishes to list them all but some of my favorites are below.
Angel Hair Pasta with Uni and Ikura
BBQ Salmon Collar
Stir Fried Pork Belly
Beef Tongue Miso Soup
Fried Grouper Head
Octopus Wasabi (Okay this one may not be for everyone because of the texture)
8271 W Sunrise Blvd
Plantation, FL 33322
Mon-Sun 5:30 pm – 1:30 am
Wednesday, July 4, 2018
I was excited when I heard Upland was coming to town. I had never been to the original in New York City but I am a fan of restaurateur Stephen Starr and his restaurants. I had also heard great things about Chef Justin Smillie. On a side note, Upland is named after the town in California where he was he was born.
Chef Smillie spent his early career working in the respected kitchens of Jean-Georges Vongerichten at Mercer Kitchen, Danny Meyer's Gramercy Tavern and Jonathan Waxman's Washington Park and Barbuto where he spent six years. Subsequent to that, he opened The Standard in NYC and then moved on to Il Buco Alimentari e Vineria, which earned three stars from The New York Times.
Are you not excited by that résumé too?
At Upland Chef Smillie has created a menu inspired by California cuisine yet incorporates his experience at Il Buco with some outstanding pastas.
As excited as I was to have Upland in town, I was even more excited to get Chef Smillie in the Cobaya Miami kitchen. For the record, we don't actually have a kitchen. The dinner was at Upland but it was a special meal for the Guinea Pigs!
And Chef Smillie and his team delivered a delicious meal packed with great flavors in every course while staying true to the Upland theme. He even nailed the salad. One of the best I've had. I must admit that I would have loved seeing and eating one of his excellent pastas. Next time! The wine pairings from Beverage Manager, Jennifer Schmitt were equally as good. Service was top notch as usual from a Stephen Starr spot.
Upland is one of the best restaurants in
If you haven't been Go. If you've been you know what I mean and should get back in there again soon. I know I will.
Cobaya menu and photos below.
spinach, asparagus, fava, artichoke, crispy mushroom, cotija
Lanson Brut Rosé NV.
crispy coconut soft shell crab, hemp + soft herbs
Adams & Haart, Goldtropfchen, Riesling Kabinett, Mosel, Germany 2016.
hot smoked tuna cheek, spicy mango
Chateau d'Epiré, Savennieres, Loire Valley, France 2014.
salt marsh lamb BBQ, sweet potatoes, sprouted lentils + green sauce
K Vintners Guido Sangiovese, Walla Walla Valley, Washington 2013
NOT PICTURED AND NOT SURE HOW I MISSED IT
strawberries, vanilla ice cream, granola
La Chapelle de Lafaurie-Peyraguey, Sauternes, France 2012
Thank you to Chef Smillie, his CDC Francis Derby and the entire kitchen crew for a fantastic and fun meal. And thanks to the entire service crew too.
Huge props to the Guniea Pig Nation for your continued interest, support and loyalty. Stay Tuned for some special dinners coming soon!
49 Collins Ave
Miami Beach, FL 33139
Sunday, July 1, 2018
Saturday, June 9, 2018
Monday, May 14, 2018
Thursday, May 10, 2018
He's back!!!! and he invited his talented friends again! Chef Jeremiah knows how to cook and he knows how to throw a party. Always one of the best events of the year.
Duck Duck Goose is a culinary festival by Chef Jeremiah featuring Miami's top chefs each of which will be tasked with preparing locally raised and pastured fowl.
This is the sister festival to P.I.G (Pork is Good) now in it's ninth year.
DDG is an all-inclusive food and cocktail celebration of everything winged and delicious, with lots of live fire cooking over embers.
Tickets are $58 or $93 which includes a cocktail tasting. You can but them HERE
Katsuya Fukushima, Daikaya DC
Diego Oka, La Mar Miami
James Strine, Grato WPB
Will Crandall, Michael Mina’s Strip Steak
Niven Patel, Ghee
Jeremiah Bullfrog, Square Pie City
Brian Mullins, Ms Cheezious
Roel Alcudia, Mandolin
Andrew Zarzosa, Yuzu
Babe Froman, Fine Sausages
Santiago Gomez, Cantina Viente
Alexander Powell, market at EDITION
Alex Mayer + Luciana Giangrandi, La Pollita
Fernando Chang, Itamae
David Coupe + Josue Pena, Faena Miami Beach
Karla Hoyos, Bazaar by Jose Andres Miami Beach
Jason Morale, Pastry Bazaar by Jose Andres Miami Beach
Featured Mixologist: Dave Simmons and the Anderson crew
Duck Provided by Florida Fresh Meats (sustainable and pasture raised)
Foie and Duck Provided by La Belle Farms (hormone free)
Eco Friendly plates provided by F.O.H
Thursday, April 19, 2018
Cobaya Experiment #72 was a trip back in time. Back to 1954, the year the legendary Fontainebleau Hotel was born. Michael Mina's Stripsteak was decorated with photographs and paraphernalia dating back to the 50's. The concept was created by chef William Crandall along with bar director Seth Weinberg. It was a pleasure having two talented individuals who I've watched grow and succeed over the years in the Cobaya kitchen. And they did not disappoint.
It should be noted that chef Crandall was on the line for Cobaya Azul which was featured on Bizarre Foods with Andrew Zimmern and Seth was most likely bouncing around the floor for the first Cobaya Bourbon Steak.
Chef Crandall spent time researching and studying old menus from the hotel and did a fantastic job modernizing classic dishes. He started the night off with a creamy foie gras torchon topped with toasted pumpernickel bread that added a lovely texture to the delicious dish. Other highlights included a flavorful intermezzo featuring blood orange, mango and yuzu sorbet topped with champagne and a spritz of Pernod. That was followed by a fantastic updated version of steak diane that was packed with flavor and melted in your mouth. Pastry chef Breanna Tepper came to play too and ended the night on a sugar high with not one but two wonderful desserts.
Cocktails played a big role in the night too. Seth did a tremendous job re-creating classic cocktails and probably spent even more time sourcing the numerous vintage spirits we were treated to throughout the meal. He also knows his Frank Sinatra songs (see below).
Huge hat tip to chef Will and Seth for putting a lot of thought and effort into a unique Cobaya Experiment.
And thanks to the entire kitchen crew and service team for contributing to the fun night. And big thanks to the guinea pig nation for your continued support.
History of the Fontainebleau featured inside the menu
1970 Ron Bacardi Superior, Nassau Bahamas
1950's Cherry Heering, Denmark
Torchon de Foie Gras
Peppered Port Wine, Leek Quenelle, Pumpernickel
Strangers In the Night
1979 Barros Porto Colheita, Portugal
1970's Stravecchio Branca Brandy, Milan, Italy
1957 Chateau Thierry Orange Bitters, Canada
Sole Bonne Femme
Mousseline of Wild Mushrooms, Caviar Hollandaise, Shallot Confit
Luck Be a Lady
1962 Southern Comfort, St. Louis, Missouri
1978 Dubac Orange Brandy, Bologna, Italy
1974 Jorgue Amaro, Treviso, Italy
Blood Orange, Mango, Yuzu, Champenoise
"A Chilling Temptation"
1973 Pernod Fils, Paris, France - Intermezzo Mist
Brandy-Dijon Jus, Pommes Salardaise
It's Up to You New York
1976 Jim Beam Bicentennial Bourbon, Clermont, Kentucky
1950's Noilly Prat Sweet Vermouth, Marseilles, France
1960's Angostura Bitters, Port of Spain, Trinidad
Salade de Caesar
Black Pepper, Parmesan Sabayon, Bioche Panade
Elderflower Gelee, Huckleberry Gelato
1960's Oscar Liquore di Prugne, Padua, Italy
Desserts La Fin
Ambrosia Mille Feuille, Pineapple, Coconut, Passion Fruit
1978 Saint James Rhum, Martinique
1970's Tekel Muz Liquor Banana, Istanbul
Cinnamon Brown Sugar
A Toast to the Chairman of the Board
Jack Daniels Sinatra Select, Lynchburg, Tennessee
4441 Collins Avenue, Miami Beach, Florida