Tuesday, July 10, 2018

Marumi Sushi - Plantation




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 izakayas restaurants in Broward County and one of my favorite spots. And don't be fooled by the name, Marumi Sushi.  Yes, the sushi is outstanding but the real gems are found inside the large izakaya style menu along with the dynamite daily specials board.   

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.  



Omakase Sushi




Gyozo




Big Oyster





Wagyu Tataki




Angel Hair Pasta with Uni and Ikura





BBQ Salmon Collar



Ankimo



Stir Fried Pork Belly




Beef Tongue Miso Soup




Fried Grouper Head




Madai Head




Octopus Wasabi (Okay this one may not be for everyone because of the texture)





Marumi Sushi

Address:
8271 W Sunrise Blvd
Plantation, FL 33322

Phone:
(954) 318-4455

Open Hours:
Mon-Sun 5:30 pm – 1:30 am

Wednesday, July 4, 2018

Cobaya Smillie at Upland Miami




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 South Beach Miami.  It's hard to find a better combination of food, vibe and scene in town.  It's exactly what South Beach was lacking.  It's one of those spots that is perfect for groups, dates, tourists and even families.  And that's not easy to achieve.  

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.





ONE

spinach, asparagus, fava, artichoke, crispy mushroom, cotija

Lanson Brut Rosé NV.




TWO

crispy coconut soft shell crab, hemp + soft herbs

Adams & Haart, Goldtropfchen, Riesling Kabinett, Mosel, Germany 2016.




THREE

hot smoked tuna cheek, spicy mango

Chateau d'Epiré, Savennieres, Loire Valley, France 2014.




FOUR

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

FIVE
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!  




LOCATION
49 Collins Ave
Miami Beach, FL 33139

HOURS

MON-THU: 4pm-11pm
FRI: 4pm-12am
SAT: 11:30am-12am
SUN: 11:30am-11pm

Monday, May 14, 2018

Michael Beltran at Bourbon Steak 5/23/18 & Brad Kilgore 6/13/18



SAVOR OUR LOCAL EATS
JOIN US AT BOURBON STEAK FOR A SERIES OF FIVE-COURSE DINNERS, PAIRING OUR AWARD-WINNING CHEFS WITH SOME OF MIAMI'S MOST NOTEWORTHY CULINARY TALENT.
DON'T MISS OUT ON THESE ONCE IN A LIFETIME MENU COLLABORATIONS.
  
CALL 786.279.6598 OR EMAIL NELDRIDGE@TURNBERRY.COM
FOR MORE INFORMATION. SEATS ARE LIMITED.

LEARN MORE
local eats

MAY 23
FEATURING EXECUTIVE CHEF MICHAEL BELTRAN OF ARIETE

7PM | $200

*INCLUSIVE OF FOOD, WINE PAIRINGS, SERVICE AND TAX
  RESERVE
local eats
JUNE 13
FEATURING EXECUTIVE CHEF BRAD KILGORE OF ALTER

7PM | $200

*INCLUSIVE OF FOOD, WINE PAIRINGS, SERVICE AND TAX
  RESERVE
local eats

JULY 18
FEATURING EXECUTIVE CHEF JUNN LEE OF KURO AT SEMINOLE HARD ROCK HOTEL & CASINO - HOLLYWOOD

7PM | $200

*INCLUSIVE OF FOOD, WINE PAIRINGS, SERVICE AND TAX
  RESERVE

Thursday, May 10, 2018

Duck Duck Goose Trois a Chef Jeremiah Bullfrog Event 5/27/18



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

Lineup Below

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 Time Machine at Stripsteak 3/15/18



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 




Hemingway Daiquiri
1970 Ron Bacardi Superior, Nassau Bahamas
1950's Cherry Heering, Denmark 
Grapefruit, Lime




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




Intermezzo
Blood Orange, Mango, Yuzu, Champenoise




"A Chilling Temptation"
1973 Pernod Fils, Paris, France - Intermezzo Mist




Steak Diane
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




Les Pre-Desserts
Elderflower Gelee, Huckleberry Gelato




Oscar Cordial
1960's Oscar Liquore di Prugne, Padua, Italy




Desserts La Fin
Ambrosia Mille Feuille, Pineapple, Coconut, Passion Fruit




Bananas Foster
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

Stripsteak
4441 Collins Avenue, Miami Beach, Florida
305.674.4706


Sunday, January 28, 2018

Cobaya Ariete with Chef Michael Beltran



Cobaya underground and experimental dinner #71 went down on December 18th, 2017 at Ariete in Coconut Grove.  Chef Michael Beltran treated the guinea pigs to a classically inspired delicious meal from start to finish.  His flavors were great and execution was solid.  Chef Beltran is a young rising star chef who has worked for some of Miami's best chefs including Norman Van Aken and Michael Schwartz.  Miami needs more home grown talented chefs like Michael so head to the Grove and support a local chef and restaurant doing things the right way.




Brioche
herb butter, truffle butter




Canapés
stone crab beggars purses, cherries and chicken liver, tostone smoked fish rilletes




Egg
Quintero Farms egg, malanga, sugar cane, herb, caviar




Terrine
foie gras and eel, confit plum, white bread



Pot au Feu
oxtail, carrot, zucchini, bone marrow, consommé




Bass
heirloom tomato confit, ravioli of tomato and salt cod




Crown of Venison
roasted stone fruit and sauce Diane




Tart
honey, apple, frangipane

Tea service (missed the shot) was courtesy of another great local product JoJo Tea

Tibetan tea, Ya'an city, Meng Ding Mountain

Ariete
3540 Main Hwy, Coconut Grove, FL 33133