INDULGE February/March 2017 by Mike coto

INDULGE FEBRUARY / MARCH 2017

JEREMY FORD Miami’s first Top Chef champion is off to a smokin’ 2017

FOOD &WINE ISSUE 79 PLACES TO EAT AND DRINK RIGHT NOW

Miami’s Next-Gen Beverage Masters Emilio Estefan’s 305 Style Exclusive Interview with José Andrés

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Oral representations cannot be relied upon as correctly stating representations of the developer. For correct representations, make reference to the documents required by Section 718.503, Florida Statutes, to be furnished by the developer to a buyer or lessee. Obtain the property report required by federal law and read it before signing anything. No federal agency has judged the merits or value, if any, of this property. We are pledged to the letter and spirit of U.S. policy for the achievement of equal housing throughout the Nation. We encourage and support an affirmative advertising and marketing program in which there are no barriers to obtaining housing because of race, color, sex, religion, handicap, familial status or national origin. This ad does not constitute an offer to sell or a solicitation

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of an offer to buy a unit in the condominium. No solicitation, offer or sale of a unit in the condominium will be made in any jurisdiction in which such activity would be unlawful prior to any required registration therein. Artist conceptual renderings.

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ORAL REPRESENTATIONS CANNOT BE RELIED UPON AS CORRECTLY STATING REPRESENTATIONS OF THE DEVELOPER. FOR CORRECT REPRESENTATIONS, MAKE REFERENCE TO THE DOCUMENTS REQUIRED BY SECTION 718.503, FLORIDA STATUTES, TO BE FURNISHED BY A DEVELOPER TO A BUYER OR LESSEE. OBTAIN THE PROPERTY REPORT REQUIRED BY FEDERAL LAW AND READ IT BEFORE SIGNING ANYTHING. NO FEDERAL AGENCY HAS JUDGED THE MERITS OR VALUE, IF ANY, OF THIS PROPERTY. All artistâ&#x20AC;&#x2122;s or architectural conceptual renderings, plans, prices, specifications, terms, features, dimensions, amenities, existing or future views and photos depicted or otherwise described herein are based upon preliminary development plans, and all and are subject to architectural revisions and other changes, without notice, in the manner provided in the purchase agreement or other information and the offering circular and may not be relied upon. All features listed for the residences are representative only, and the Developer reserves the right, without notice to or approval by the Buyer, to make changes or substitutions of equal or better quality for any features, materials and equipment which are included with the unit. This advertisement does not constitute an offer to sell or a solicitation of an offer to buy a unit in the condominium. No solicitation, offer or sale of a unit in the condominium will be made

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Site Address: 5000 Island Estates Drive, Aventura, FL 33160 Sales Gallery: BH3 Realty, 21500 Biscayne Bouelvard, Suite 302, Aventura, FL 33180

in any jurisdiction in which such activity would be unlawful prior to any required registration therein. We are pledged to the letter and spirit of U.S. policy for the achievement of equal housing throughout the Nation. We encourage and support an affirmative advertising and marketing program in which there are no barriers to obtaining housing because of race, color, sex, religion, handicap, familial status or national origin.

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in this issue

94 INDULGE FEBRUARY / MARCH 2017

86 CULINARY DREAM TEAM These five Miami restaurant all-stars — a chef, pastry chef, general manager, sommelier and hostess — are the ones we’d want to lead our fantasy Café INDULGE. Get a glimpse inside their creative minds. 94 RESTAURATEURS ON THE RISE The big thinkers behind some of South Florida’s hottest restaurant empires share their secrets for staying in the black in white-hot Miami.

INDULGE | FEBRUARY / MARCH 2017 | miamiindulge.com

JEREMY FORD Miami’s first Top Chef champion is off to a smokin’ 2017

FOOD &WINE ISSUE 79 PLACES TO EAT AND DRINK RIGHT NOW

Miami’s Next-Gen Beverage Masters Emilio Estefan’s 305 Style Exclusive Interview with José Andrés

ON THE COVER Chef Jeremy Ford photographed on location at Matador Room at The Miami Beach Edition. Photography: Felipe Cuevas Grooming: Rory Lee for Makeup by RoryLee Creative direction: John Michael Coto

PASTA DISH COURTESY OF JEY HOSPITALITY

FEATURES

in this issue

21 THE LOCAL 21 NEW AND NOTABLE Form elevates function in these kitchen must-haves. Plus: Embrace the elemental with a pop of copper. 24 LAUNCHING NOW Gastronomicom teaches Frenchstyle cooking in Coral Gables; Lovely Bride, the laid-back black sheep of bridal shops, lands in Wynwood; Miami International Boat Show motors in to Miami Marine Stadium; Doral grows again with the opening of CityPlace. 26 CULTURE The South Beach Wine & Food Festival is ready for another feeding frenzy; South Florida Symphony Orchestra pays homage to Broadway; a new photography book shows Miami through two lenses; CIFO presents works by 39 artists from the Ella Fontanels Cisneros Collection. 28 BEAUTY Miami model and blogger Jenny Lopez has tips for flawless skin; Coral Gables dermatologist Dr. Christopher O’Connell has a one-hour treatment for facial rejuvenation; Vanity Projects in Little River has Miami’s antidote to ho-hum nails. 30 MY 305 STYLE Emilio Estefan, whose fashion sense is as well-honed as his artistic talent, is on his feet for the opening of his and Gloria’s new Estefan Kitchen in the Design District.

34 10

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32 PHILANTHROPY At Fairchild Tropical Botanic Garden’s sixth annual Splendor in the Garden charity luncheon and fashion show, INDULGE asked guests about their proudest kitchen accomplishments. 34 SOURCE At Bottega La Dolce Vita in Coral Gables, gourmet Italian products and personalized customer service are the owners’ obsessions.

SOARING HIGH ABOVE BISCAYNE BAY

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Oral representations cannot be relied upon as correctly stating the representations of the developer. For correct representations, make reference to the documents required by section 718.503, Florida Statute, to be furnished by a developer to a buyer or lessee. Your eligibility for purchase depends upon your state of residency. This offer is void where prohibited. Gran Paraiso is developed by PRH Paraiso Two, LLC (“Developer”), which, pursuant to license agreements, uses the trademarked names and logos of The Related Group, which is not Developer. This offer is made pursuant to the Prospectus for Gran Paraiso and no statement should be relied upon if not made in the ‹öÍóúJPïëó úöÍç>MJM ïÍ ÜÍë RÜ ïAJ ¦JçJÖÍúJö¶ „øëTöJ GÍÍïTDJ >ó TúúöÍß>ÔTïJ TÑM ÔTÜ çTöÜ MJúJÑM>ÑD ÍÑ AÍã ÔJTóëöJM TÑM TPïëTÖ PÍÑóïöëPï>ÍÑ¶ oÍPTï>ÍÑó TÑM ÖTÜÍëïó ÍG ã>ÑMÍãó¸ MÍÍöó¸ PÖÍóJïó¸ úÖëÔR>ÑD `ßïëöJó¸ TÑM óïöëPïëöTÖ TÑM TöPA>ïJPïëöTÖ MJó>DÑ JÖJÔJÑïó ÔTÜ çTöÜ GöÍÔ PÍÑPJúï ïÍ TPïëTÖ PÍÑóïöëPï>ÍÑ¶ ªÖÖ MJú>Pï>ÍÑó ÍG TúúÖ>TÑPJó¸ úÖëÔR>ÑD `ßïëöJó¸ PÍëÑïJöó¸ PÍëÑïJöïÍúó¸ PTR>ÑJïó¸ óÍG`ïó¸ ^ÍÍö PÍçJö>ÑDó TÑM ÍïAJö ÔTïïJöó ÍG MJó>DÑ TÑM MCPÍö MJïT>Ö TöJ PÍÑPJúïëTÖ TÑM TöJ ÑÍï ÑJPJóóTö>ÖÜ >ÑPÖëMJM ã>ïA ~Ñ>ï úëöPATóJ¶ ¦JçJÖÍúJö JßúöJóóÖÜ öJóJöçJó ïAJ ö>DAï ïÍ ÔTØJ ÔÍM>`PTï>ÍÑó¸ öJç>ó>ÍÑó¸ TÑM PATÑDJó >ï MJJÔó MJó>öTRÖJ Íö ÑJPJóóTöÜ Tó T ÔTïïJö ÍG PÍMJ PÍÔúÖ>TÑPJ or otherwise. There is no guarantee that any, or all off-site attractions, shopping venues, restaurants, and activities referenced will exist or be fully developed, as depicted, or that these would not change. The managing entities, AÍïJÖó¸ TöïãÍöØ¸ MJó>DÑJöó¸ PÍÑïö>Rëï>ÑD Töï>óïó¸ >ÑïJö>Íö MJó>DÑJöó¸ `ïÑJóó GTP>Ö>ï>Jó¸ TÔJÑ>ï>Jó¸ óJöç>PJó¸ TÑM öJóïTëöTÑïó úöÍúÍóJM ã>ïA>Ñ ïAJ ¨ÍÑMÍÔ>Ñ>ëÔ TÑM öJGJööJM ïÍ AJöJ>Ñ TöJ TPPëöTïJ Tó ÍG ïA>ó úëRÖ>PTï>ÍÑ MTïJš AÍãJçJö¸ Developer does not guarantee that these will not change prior to, or following, completion of the Condominium. Any art depicted or described may be exchanged for comparable art at the Developer’s discretion. Art may be loaned ïÍ¸ öTïAJö ïATÑ ÍãÑJM RÜ¸ ïAJ ªóóÍP>Tï>ÍÑ¶ ¨ÍÑóëÖï ïAJ ‹öÍóúJPïëó GÍö TÖÖ ïJöÔó¸ PÍÑM>ï>ÍÑó¸ TÑM óúJP>`PTï>ÍÑó¶ †JúöÍMëPï>ÍÑ GÍö úö>çTïJ Íö PÍÔÔJöP>TÖ ëóJ >ó ÑÍï TëïAÍö>šJM¶ ÂÄÃ¿Å ‹†ž ‹TöT>óÍ •ãÍ¸ oo¨ ã>ïA TÖÖ ö>DAïó öJóJöçJM¶

in this issue

62 THE LIFE 55 DISH Lee Brian Schrager interviews celebrated chef José Andrés over a lobster lunch at Bazaar Mar. 60 RECIPE A cauliflower crowd-pleaser and a lighter-than-air chocolate cake from two of Downtown Dadeland’s most exciting chefs. 62 POUR Get to know two sommeliers and one mixologist who are shaking up Miami’s drinks scene. Plus: Four wines to start aging now. 66 DRIVE The Collection’s Ken Gorin pairs five high-performance automobiles with five top Miami restaurants.

THE MOVERS 41 RAINMAKER Jaret L. Davis stands tall as he oversees one of Miami’s most powerful law firms and steps up to lead the Beacon Council.

69 NEIGHBORHOOD Discover the ins and outs of Aventura with Michael Neumann, head of sales for the uber-exclusive Privé at Island Estates.

44 ADVOCATE Monty Trainer, President of the Coconut Grove Arts Festival, reflects on the good life.

73 STAYCATION The new SLS Brickell makes its stylish, sophisticated mark on downtown Miami.

48 ENTREPRENEUR From homemaker to multiplebusiness owner, Tina Howell brought the Wingstop chain to Miami — and she isn’t afraid of getting her hands dirty.

77 ESCAPE Three must-see cities, 24 hours each: Our guide to the best of Madrid, Granada and Cartagena. 102 PARTY INDULGE hosted chic events at Park Grove, Frost Art Museum, Estates at Acqualina and River Yacht Club.

50 GIVER Matt Allen, the Related Group’s COO, is pushing hard to end cancer at this month’s Dolphins Cancer Challenge. 52 BLING SIBLINGS On the 70th anniversary of their family-run Kirk Jewelers, brothersister duo Jeffrey Newbauer and Allison Newbauer Strongin see a sparkling future.

106 FOOD & DRINK GUIDE Destinations for dining out, by location.

INDULGE | FEBRUARY / MARCH 2017 | miamiindulge.com

114 INDULGENCE Julia Child used to say that cooking is love. With this range in your kitchen, each meal you make will have more love than Valentine’s Day.

A R ARE BEAUT Y

COUNCIL OAK STEAKS & SEAFOOD ICONIC ENTERTAINMENT ENDLESS SURPRISES SEMINOLEHARDROCKHOLLY WOOD.COM

editor’s letter

’ve been waiting a year to serve this issue of INDULGE to you. I joined the magazine a year ago from the Miami Herald, where I was Food Editor and one of the regular restaurant critics. At the time I became INDULGE’s Editor in Chief, we were working on our Spring Home & Design issue, which comes out in April. Since then I’ve been having more fun than I ever could have imagined delving into the worlds of fashion, art, travel and all the other culturally significant things we cover. But for a year I’ve had my eye on February, ready to cook up our annual Food & Wine issue. So much has happened in Miami’s food world in the past year. Jeremy Ford, our cover star, became the first Miami chef to win a season of Bravo TV’s Top Chef. New restaurants — great new restaurants — opened at a breakneck pace. Discover ones to put on your must-try list throughout the magazine: In Dish (p. 55), celebrated chef José Andrés has an insightful talk inside his stunning new Bazaar Mar with Lee Brian Schrager, founder and Evan S. Benn director of the South Beach Wine & Food Festival, which welcomes Andrés Editor in Chief this month as its annual Tribute Dinner honoree. In our Culinary Dream Team feature (p. 86), go behind the scenes with and into the minds of Ford and four other South Florida restaurant professionals. And in Restaurateurs on the Rise (p. 94), hear from people who are shaping how we eat, one new restaurant at a time, from Miami to New York to Singapore. And should you find yourself in Madrid, Granada or Cartagena, turn to Escape (p. 77) for the best places to eat right now. Of course, Miami wouldn’t be the food city it is without its time-tested classics. I was reminded of that while sitting in a booth with Mark Soyka during our Culinary Dream Team photo shoot at Soyka. His namesake restaurant near Biscayne Boulevard and 56th Street will celebrate its 18th anniversary this year, the shimmer of being a new restaurant having faded long ago. But Chef Pedro Lopez, who started at Soyka about the time I came to INDULGE, takes great pride in making sure his food remains consistently excellent, pleasing loyal fans and turning first-timers into regulars. I hope this issue inspires you to try a new restaurant, to revisit an old favorite, to cook at home. Wherever you find yourself enjoying your next meal, remember to savor every bite.

KEEP IN TOUCH! For editorial consideration: editor@miamiindulge.com facebook.com/MiamiIndulge @INDULGEmiami @MiamiIndulge and @EvanBenn

“Lubina al Jerez (Striped Bass with Sherry) at La Dorada.”

EDITORIAL Editor in Chief Evan S. Benn Contributing Design Director John Michael Coto

Contributing Style Editor Claudia Miyar

3. ALLOY BISTRO GOURMET Mediterranean delights that are equal parts comforting and adventuresome. 154 Southeast First Avenue, Miami; alloybistro.com. 4. CAFÉ CRÈME French bakery/ bistro from the founders of Buena Vista Deli. 750 Northeast 125th Street, North Miami; cafecrememiami.com.

5. 33 KITCHEN Peruvian-inspired food from a Chile-born chef in a family-run restaurant. 3195 Commodore Plaza, Coconut Grove; 33kitchen.com.

Contributing Editorial Assistant Christiana Lilly

ADVERTISING Vice President of Advertising Lesley DeCanio Director of Strategic Growth Ric Banciella

“Linguine alle Vongole Veraci at Osteria Vecchio Piemonte.”

Niche Publications Manager Kristina Schulz-Corrales Local Accounts Liana Guilarte, Donna Boase Automotive Accounts Manager Julie Brito Real Estate Accounts Manager Greg Romanelli

“Rijsttafel (multicourse Indonesian meal) at Bali Café.”

Contributing Writers Stephanie Sayfie Aagaard, Tom Austin,

Events and Partnerships Manager Silvia Larrieu

Eric Barton, Zak Bennett, Shayne Benowitz, Ashley Brozic,

Marketing & Community Partnerships Director Lourdes M. Alvarez

Andrea Carneiro, Lauren Comander, Jana Danger, Victoria Pesce Elliott, Christiana Lilly, Lydia Martin,

Magazine Coordinator Yvonne Cloud Account Executives Daisy Abreu, Mauricio Lesmes

Nicole Martinez, Jennifer Massolo, Dori Zinn Contributing Photographers Zak Bennett, Felipe Cuevas, Alexia Fodere, Nick Garcia, David Heischrek, Manny Hernandez Color Correction Wilbert Mooyoung Visit our online edition: miamiindulge.com

2. JUICENSE Superfoods that taste super-delicious — hey, we can’t always be indulging. 2992 McFarlane Road, Coconut Grove; juicense.com.

PRESIDENT AND PUBLISHER ALEXANDRA VILLOCH

Contributing Beauty Editor Jennifer Scruby

“Squid-Ink Risotto at Strada in the Grove.”

1. ALL DAY Fresh coffee and creative eggs in a bright, airy space. 1035 North Miami Avenue, Miami; alldaymia.com.

A S P E C I A L P U B L I C AT I O N P R O D U C E D B Y

Miami Herald Special Publications Manager Roberto Hernández-Alende

“Spicy Korean Rice Cakes at Drunken Dragon.”

A coffee shop, a juice bar and three bistros that are new, small and special.

INDULGE | FEBRUARY / MARCH 2017 | miamiindulge.com

Advertising, sales and distribution information: kcorrales@miamiherald.com / 305-376-2801

“Maine Lobster Risotto at Casa Tua.”

FELIPE CUEVAS (ALL DAY, CAFÉ CRÈME), NICK GARCIA (BENN)

What’s your favorite Miami restaurant dish

INDULGE

EB’S FIVE TO TRY

contributors ASHLEY BROZIC

When she's not activating consumer experiences in the spirits industry, Ashley Brozic is probably exploring a neighborhood in Miami in search of a spicy cocktail. Formerly the editor of Racked Miami, Ashley currently moonlights as a freelance writer, highlighting local businesses and people who are contributing to Miami’s international rise. She’s still thinking about the cannoli at Bottega La Dolce Vita, the Coral Gables gourmet market she wrote about in this issue’s Source (p. 34). “That cannoli invokes visions of angels and celestial light,” Ashley says. “If you have yet to try one: Go. Now.”

FELIPE CUEVAS

A self-proclaimed foodie and self-taught cook, Felipe Cuevas has a love for the culinary arts that elevates his food photography to another level. Felipe, a longtime INDULGE contributor, has photographed worldfamous chefs and restaurants across the globe, and he has worked with brands like PepsiCo, Aussie Beef & Lamb, San Pellegrino and St. Regis. Felipe’s food art appears all over this issue, but he says the highlight was when Chef Jeremy Ford started playing with liquid nitrogen during the cover shoot. “He nearly froze everyone on the set,” Felipe says. “He must have lost feeling in his fingers.”

TOM AUSTIN

For INDULGE’s Food & Wine issue, veteran Miami journalist Tom Austin profiled Grove Bay Hospitality Group for our Restaurateurs on the Rise feature (p. 94). His interviews with the triumvirate behind Grove Bay reaffirmed the lesson that the restaurant business is, above all, a business. “Unlike many restaurateurs,” Tom says, “the Grove Bay partners begin every day and every deal with crunching the numbers.” Tom is a 2015 South Florida Knight Arts Challenge winner and is the author of Assouline’s The Surf Club. A longtime contributor to Travel + Leisure, his work also has appeared in The New York Times, Town & Country, Columbia Journalism Review and Surface.

INDULGE | FEBRUARY / MARCH 2017 | miamiindulge.com

RORY LEE

Rory Lee is the lead makeup artist and CEO of Makeup by RoryLee, a South Floridabased company with international clients. Her hair and makeup portfolio includes television, film, magazines, music videos, the Super Bowl, NFL Films and the Miami Heat. Educated in the Bahamas, Switzerland and the United States, Rory used her chemistry background to develop her own line of products, MakeupByRoryLee. Rory also founded Our Girls Enrichment Program, a nonprofit that provides live skills to at-risk young women. She styled this month’s cover star as well as the subjects of our Culinary Dream Team spread (p. 86).

VICTORIA PESCE ELLIOTT

A Miami native and graduate of the Columbia School of Journalism, Victoria Pesce Elliott has written deliciously about food for numerous magazines, including Southern Living, Cooking Light, Food & Wine and Wine & Spirits. She is a longtime Miami Herald food critic and winner of a 2016 award from the Association of Food Journalists for a Herald essay about her late mother’s cooking. Victoria spoke with LDV Hospitality’s John Meadow for this issue’s Restaurateurs on the Rise story (p. 97). “I’m fascinated,” Victoria says, “by how passionate, insightful, honest and articulate John is about running restaurants.”

DORI ZINN

Based in Fort Lauderdale, Dori Zinn writes about local and national food as well as finance, culture and community. She loves football, cooking and telling the stories of everyone she meets — like Monty Trainer, whom she interviewed for this month’s Advocate profile (p. 44). Trainer is living a legendary life in Coconut Grove, and Dori says she enjoyed talking to someone who is humble and, despite many accomplishments, remains driven. “Monty reminded me about the people at the local level working to make a difference,” she says. “It makes me realize we could all be doing more to help others.”

Shepard Fairey, “Palace of Power”, 2016, Silkscreen and Mixed Media Collage on Paper, HPM, 30 x 40 inches (45.7 x 61 cm), Courtesy of the artist and Jacob Lewis Gallery, New York

INTERNATIONAL CONTEMPORARY ART FAIR ART WYNWOOD PAVILION WYNWOOD ARTS DISTRICT | MIAMI

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the local

N E W. N O W. AND RIGHT HERE.

Compiled by Claudia Miyar

EASY SQUEEZE

Magisso’s stainless-steel citrus reamer is ergonomic, and its bamboo stand helps keep your countertop clean. $35. Bloomingdale’s at Aventura Mall, 19555 Biscayne Boulevard, Aventura; 305-792-1000; bloomingdales.com.

CURVY CARAFE

Tabletop designer Kim Seybert’s new blown-glass pitcher has a sensuous curve of white; no two are exactly alike. $209. Neiman Marcus at Merrick Park, 390 San Lorenzo Avenue, Coral Gables; 786-999-1000; neimanmarcus.com.

Sleek

& STRUCTURAL

Artistic and thoughtfully designed objects elevate the intersection of form and function.

TEMPTING DISPLAY

A visual play on the hand that offered Adam the forbidden fruit, the Eve fruit bowl is an artistic centerpiece that doubles as a conversation piece. $250. Jonathan Adler at Miami Design District, 4040 Northeast Second Avenue, 305-576-0200; jonathanadler.com.

COOK WITH COOL

Cooking feels more fun than usual with gadgets that get the job done and look like they belong in a museum. Certamente Salad Servers, $74; Al Dente Spaghetti Tester, $48. Luminaire Lab at Miami Design District, 3901 Northeast Second Avenue, Miami; 305-576-5788; luminaire.com.

TOWER FOR TREATS

This two-tier pastry stand manages to be both utterly gorgeous and totally unfussy. It’s chic enough to display hors d’oeuvres at your next dinner party and chill enough to hold bagels on Sunday morning. $280. Christofle at Bal Harbour Shops, 9700 Collins Avenue, Bal Harbour; 305-864-0330; christofle.com.

FLATWARE WITH FLAIR

A five-piece Neona set in 18/10 stainless steel with a black finish puts a dramatic flourish on the dinner table. $128. Anthropologie at Lincoln Road Mall, 1108 Lincoln Road, Miami Beach; 305-695-0775; anthropologie.com.

TO TASTE

Season your food in style with Nambé’s Sesso salt and pepper shakers in stainless steel. $60. Nordstrom at Merrick Park, 4310 Ponce de Leon Boulevard, Coral Gables; 786-999-1313; nordstrom.com.

miamiindulge.com | FEBRUARY / MARCH 2017 | INDULGE

the local Compiled by Claudia Miyar

BREATHE EASY

The glamorous Tank decanter is made of mouth-blown glass with copper-painted detailing by design icon Tom Dixon. $140. Glottman in Wynwood, 219 Northwest 26th Street, Miami; 305-438-3711; glottman.com.

BUZZWORTHY

This honeycomb-shaped wine rack holds 11 bottles and can stand vertically or horizontally. It’s handcrafted of slim iron with copper finish and lacquer coating. $50. Crate & Barrel at Merrick Park, 358 San Lorenzo Avenue, Coral Gables; 305-460-3560; crateandbarrel.com.

POP OF

copper

Modern, meet rustic: Embrace an elemental look that’s at home in any kitchen.

NICE AND TOASTY

Since 1945, Dualit is the gold — er, copper — standard for handmade countertop appliances that last a lifetime. Its classic two-slice toaster gets revamped in a gleaming copper finish. $330. Crate & Barrel at Merrick Park, 358 San Lorenzo Avenue, Coral Gables; 305-460-3560; crateandbarrel.com.

POWER UP

A favorite of professional chefs, the ultra-powerful Vitamix Pro 750 Heritage blender is upgraded with a copper-plated base that’s coated for protection against fingerprints and scratches. $750. Williams-Sonoma at Merrick Park, 350 San Lorenzo Avenue, Coral Gables; 305-446-9421; williams-sonoma.com.

PÉPIN’S PAN

One of only 150 numbered pieces by France’s Mauviel, this 1.9-quart sauteuse with lid is based on a favorite of culinary icon Jacques Pépin. The heirloom-quality pan and lid are handcrafted from copper with cast-iron handles. $450. Sur La Table at Aventura Mall, 19501 Biscayne Boulevard, Aventura; 305-384-4793; surlatable.com.

TO COLLECT AND SERVE

A hostess set in copper-plated stainless steel is the newest addition to West Elm’s popular line of copper flatware. $49. West Elm in Midtown, 3201 North Miami Avenue, Miami; 305-572-0880; westelm.com.

READY TO ROLL

Give your home bar a little mobility. The Dolce Vita bar cart is elegant and adaptable, looking equally impressive in a modern or traditional setting. $300. CB2 at Lincoln Road Mall, 1661 Jefferson Avenue, Miami Beach; 305-672-5155; cb2.com.

INDULGE | FEBRUARY / MARCH 2017 | miamiindulge.com

TEA FOR YOU

The streamlined and beautifully designed Bodum Chamboard teapot features a wide filter basket that allows tea leaves to swirl freely as they steep, creating a fuller, more aromatic brew. $50. Bloomingdale’s at The Falls, 8878 Southwest 136th Street, Miami; 305-252-6300; bloomingdales.com.

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the local LAUNCHING NOW By Andrea Carneiro

REBEL REBEL

Let’s Cook You’ll be whipping up coq au vin and chocolate soufflé faster than you can say “Oui!” after diving into one of the culinary classes at Gastronomicom Miami. The elite French cooking school, now in Coral Gables, is offering one-day workshops up to three-month immersion programs. Weeklong classes in either savory cooking or pastries and desserts are geared toward basic, intermediate and advanced students. Gastronomicom’s topnotch chef instructors promise to have you cooking Michelinlevel recipes in no time. Three-hour workshops $90, one-week cooking programs $1,050; one- to three-month immersion programs $3,900-$9,600. 2151 LeJeune Road, Coral Gables; 786-534-7325; culinaryschool.us.

Uber-chic bridal boutique Lovely Bride has opened in (where else?) Wynwood to cater to Miami’s most fashionable betrothed. Bringing stylish-withan-edge dresses from designers like Rue De Seine, Limor Rosen, Leanne Marshall and Odylyne to Miami for the first time, Lovely Bride bills itself as the black sheep of bridal shops, with a decisively laid-back vibe. “We are about a different experience,” said founder Lanie List, whose Lovely empire now includes 12 U.S. shops. “There is nothing in Miami like Lovely, which is shocking, considering Miami girls are so cool.” 175 Northwest 25th Street, Miami; 305-392-1149; lovelybride.com.

Not Watered Down The Fresh Market

New Digs in Doral Mix together The Related Group, Shoma Homes, Arquitectonica and the City of Doral, and what do you get? How about 250,000 square feet of retail space and 400 new luxury residences in the heart of one of Florida’s fastestgrowing towns? The new CityPlace Doral features — among many others — an Italian kitchen and bakery from chef Angelo Elia, an Icebox Café, a Brimstone Woodfire Grill, a Fresh Market, and, for the dinner-with-a-movie crowd, a 550-seat CinéBistro theater. They’re all within walking distance of new-construction single and multifamily homes. 8300 Northwest 36th Street, Doral; cityplacedoral.com.

INDULGE | FEBRUARY / MARCH 2017 | miamiindulge.com

For the second year in a row, the Miami International Boat Show takes up residence over Presidents Day Weekend at Miami Marine Stadium Park & Basin. This year’s expanded attractions include more than 500 in-water boats — 100 of them luxury yachts — so interested shoppers can go for an on-the-spot spin. The show also added more food and beverage options, nearly doubled the amount of water taxis from 2016, and put in VIP parking at Miami Seaquarium. $25-$100. February 16-20; miamiboatshow.com.

LOVE SLEEP, DREAM, LOVE & ENJOY

HERITAGE Queen Bed

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the local CULTURE By Andrea Carneiro

The Bacchanal

2017 South Beach Wine & Food Festival

The Music

South Florida Symphony Orchestra

Now in its 16th year, SOBEWFF has raised more than $24 million for Florida International University’s Chaplin School of Hospitality & Tourism Management. Close to 70,000 food lovers and restaurant-industry insiders will eat and drink their way through grand tastings, intimate dinners, family activities and chef seminars taking place from Miami Beach to Fort Lauderdale. Look for exclusive preview coverage throughout this issue of INDULGE and for our live updates on Instagram and Facebook. $20-$1,500. February 22-26; sobefest.com.

THE EXHIBIT

‘Miami, Real and Imagined’

Don’t miss the opportunity to view 49 works by 39 artists from the Ella Fontanals-Cisneros Collection in this CIFO-sponsored exhibit that debuted during Miami Art Week. Based loosely on Baudelaire’s “The Philosophy of Toys,” Toda Percepción es una Interpretación examines what would evolve into modern art during the first half of the 20th century via toys, actions, game inventors and players. The art acts as a retrospective look from the viewpoint of contemporary issues of culture, politics and economics. Free. Through March 12. 1018 North Miami Avenue; 305-455-3333; cifo.org.

After suffering a stroke in 2012, local commercial real estate executive Hank Klein found comfort and strength by reaching back to his roots as a staff photographer for the Miami News and University of Miami. Klein’s recently released hardcover, Miami, Real and Imagined, shows more than 200 of his Miami-centric images — from the Freedom Tower to local animals and flora — in two forms: the original version shot through a Leica lens and one to which Klein has edited in rich, psychedelic colors and digital effects. $25. Books & Books, 265 Aragon Avenue, Coral Gables; 305-442-4408; booksandbooks.com.

Toda Percepción es una Interpretación: You are part of it

Sixth-generation Conch Republic native Sebrina María Alfonso founded the Key West Symphony Orchestra in 1997 out of her desire to bring live classical music to her island community. As the maestra’s vision and dedication grew northward, her group adopted a new name — the South Florida Symphony Orchestra — in 2010 and now performs regularly from Monroe to Palm Beach counties. Alfonso, who serves as Musical Director and Conductor, leads the SFSO in next month’s And the Tony Goes to…, an homage to award-winning Broadway musicals, and in April’s Untamed Spirit, featuring Jeffrey Biegel on piano. sflso.org.

INDULGE | FEBRUARY / MARCH 2017 | miamiindulge.com

The Book

PROGRAM THREE

The World Premiere of Alexei Ratmansky’s

Also featuring the company premiere of George Balanchine’s Walpurgisnacht Ballet and Christopher Wheeldon’s Polyphonia.

Adrienne Arsht Center Miami, Feb. 10 - 12 Tickets start at $20! 305.929.7010

MCB DANCER SIMONE MESSMER, PHOTO © ALBERTO OVIEDO.

miamicityballet.org Lourdes Lopez, Artistic Director

the local BEAUTY By Jennifer Scruby

BEAUTY

BLACK BOOK

At this year’s South Beach Wine & Food Festival, you’ll find Miami-based model and blogger Jenny Lopez (lopezjennylopez.com) under a big, wide-brim hat. That’s partly because hat designer Artesano is one of Lopez’s local favorites, and partly because Lopez is a stickler for fashionable sun protection. “Before I got pregnant, my skin was perfect,” she said. “Then I got melasma [patches of discoloration], and it made my life miserable. My makeup is always very minimal, so I work more on having good, glowing skin.” Since her efforts have paid off — Lopez has one of the prettiest complexions in town — we asked: What keeps you looking your best? LIP SERVICE

SHHH…IT’S A SECRET

GLOW BY FORZA “My facialist, Claudia Forza, worked with my dermatologist in Colombia to get rid of my melasma. People know her by word of mouth, and her office is super-private. You don’t see anyone when you arrive or when you leave.” claudiaforza@gmail.com.

TRAVEL MUST

ANTI-AGING DUO

DR. SEBAGH SUN-CITY PROTECTION & PURE VITAMIN C POWDER CREAM “I put these on my face and hands every morning to protect and brighten my skin. With the Vitamin C, you see a difference right away.” 1845 Purdy Avenue, Miami Beach; 305-868-3533; geebeauty.com.

OOZOO FACE INJECTION MASK ILLUMINATION “After a long flight, I put on this extra-moisturizing Korean sheet mask for 30 minutes. I look crazy, but it’s worth it: It makes you luminous right away.” masksheets.com.

ENERGY BOOST

DBC FITNESS “I get cryotherapy treatments here three times a week — it puts you in an energetic, feel-good mood that lasts for hours — and train with Paul Zelenski. I try to practice beauty from the inside out.” 3841 Northeast Second Avenue, Suite 103, Miami; 786-452-8964; dbcfitness.com.

TATA HARPER VOLUMIZING LIP & CHEEK TINT IN VERY CHARMING “An award-winning must-have: practical, all-natural and the most flattering petal-pink.” tataharperskincare.com.

SPF SPRITZ

SUPERGOOP! DEFENSE REFRESH SETTING MIST WITH ROSEMARY “The formula is healthy and light. I carry it with me and retouch every couple of hours.” supergoop.com.

BRIGHTER SMILE

COCONUT OIL “I use it as mouthwash to whiten my teeth after drinking red wine. And to detox, too.” 299 Southeast Third Avenue, Miami; 305-995-0600; wholefoodsmarket.com.

Show of hands If you want a mini-masterpiece on every nail, it’s time to visit Vanity Projects. Some of Miami’s fiercest chefs are even forgoing tattoos for micro-paintings of fried chicken and veggies on their fingernails — for real. “My artists love a challenge,” said founder and art curator Rita de Alencar Pinto, who fills her high-end salons with museum-level video art. “Nail art is such a unique way to express yourself. It’s like waving your pompoms for the things that you love. ” Her NYC flagship has become a major influence in fashion, with fans like Gigi Hadid and Kendall Jenner. But after opening an outpost in Little River, Pinto fell in love with Miami and moved down. Her forecast for spring: mirror-like chrome manicures in blue, gold and green. “The finish is addictive,” she said. “It looks so clean and fresh.” 7338 Northwest Miami Court, Suite 2, Miami; 786-292-3442; vanityprojectsnyc.com.

INDULGE | FEBRUARY / MARCH 2017 | miamiindulge.com

YOUTHFUL YOU Even if you’re not a patient of his, you’ve probably seen Dr. Christopher O’Connell’s work. The 30-something Coral Gables dermatologist has won a deeply loyal fan base by making aging, sun-damaged faces look young and dewy, without looking “done.” And he’s already moving on to the next big thing: a one-hour rejuvenating treatment that uses concentrated platelets from your own blood. It’s based on plateletrich plasma (PRP), best known for speeding healing in elite athletes like Kobe Bryant and Tiger Woods after knee surgery. Scientists figured out that older faces could use the same kind of perfecting and replenishing, and made a treatment that does just that. “It’s one of the most exciting new procedures I’ve seen,” O’Connell said. A small amount of blood is taken from the patient, put in a special test tube that separates out the red blood cells, then spun in a centrifuge. The concentrated platelets are then re-injected into the face. “Over the next few weeks, that spurs the growth of new collagen and capillaries,” O’Connell said. “So skin gets plumper and smoother, becomes more elastic and better able to retain moisture, and receives more oxygen.” The results are long-lasting — about a year. “But what I love best is that the effect is soft and natural — and the process is natural, too.” Skin Associates of South Florida, 4425 Ponce de Leon Boulevard, Suite 200, Coral Gables; 305-443-6606; skinassociatesfl.com.

PERSONAL ATTENTION AND SUPERIOR RESULTS

“Choosing the surgeon who will actually take care of you is by far the most important decision a

Dr. William Leone: Experience the Difference

patient must make and

Dr. Leone has earned a reputation as one of the nation’s top orthopedic surgeons and for more than 25 years has provided care for thousands of patients with complex hip and knee issues by combining the latest techniques and technologies with a gentle and compassionate approach. He emphasizes gentle soft-tissue handling and meticulous, precise implantation to deliver the best, most-consistent results and overall experience possible.

much more important than

The Leone Center for Orthopedic Care

personal reputation, experience

Dr. Leone and his entire team provide good, old-fashioned patient care with emphasis on the doctor/patient relationship. His entire staff is involved in each patient’s care, from the ﬁrst phone call through post-operative visits. The mission for Dr. Leone and his staff is to restore quality of life and make every step count for every patient, by combining the latest proven technology and surgical expertise with compassionate care.

Proven Technology

the particular approach or prosthesis. My advice is to choose your surgeon based on and the feeling of trust and personal connection you get from that individual and the entire support team.

The latest proven technologies, including computer navigation, kinematic sensors and robotics for knee replacements, as well as Dr. Leone’s own invention, the Pelvic Alignment Level, used during total hip replacements, help him achieve precise implant positioning and balancing. Each patient’s surgery is tailored to his or her speciﬁc needs and goals.

Choosing a hospital with a

Specializing in Hip and Knee Problems

replacement is also

• Total and revision hip replacement • Minimally-invasive, computer-navigated total knee replacement • Robotic-assisted partial knee replacement • Revision knee replacement

• Diagnosing, helping and revising patients who are unhappy with the results of their total knee replacements • Knee arthroscopy

Our mission is you. To learn more, call 954-489-4575 or visit HolyCrossLeoneCenter.com.

reputation for superior care and results in joint important.”

the local STYLE

THE SITE

By Christiana Lilly

THE SCENT

“I use Angel for women, believe it or not! What I do is I combine natural oils from Egypt and from other places. Usually I get a lot of vanilla, but I combine the whole thing with patchouli.” $82. Angel by Thierry Mugler. Sephora, 721 Collins Avenue, Miami Beach; 305-532-0904; sephora.com.

“I remember when I was a kid with my dad and being there, waiting. I was without my mom, without my family — just me and my dad. I think it’s important that people, especially when they become successful, they never forget where they came from.” Freedom Tower, 600 Biscayne Boulevard, Miami; mdcmoad.org/freedom-tower.

THE DRINK

“I love mojitos. It’s a feel of Cuba. It’s like lemonade, and if you drink two you’re happy for the rest of the night. The way we do it, we make our own syrup, and we use high-end rum. That makes a big difference when you make a mojito.” Estefan Kitchen, 140 Northeast 39th Street, Miami; estefankitchen.com.

my 305 style EMILIO ESTEFAN With his wife, Gloria, this music legend has a new flagship restaurant with his name on it: Estefan Kitchen, now open in the Design District. Here’s how Emilio pulls off his look of straightforward cool — with a twist.

THE RING

“Seeing the Miami Heat win here at home [in 2012] definitely was one of the highlights of my life. It was a blessing, because it was the same day that my grandson was born. So that ring has my last name in it and the date that he was born. That’s one of the things I would love for him to keep for life.”

THE CAUSE

“When Gloria got into the accident [in 1990], we went through such a rough time. Mark and Nick [Buoniconti] and everybody at the Miami Project do such an incredible job to help people who cannot walk. Being part of the project has been a wonderful thing for Gloria and me. Giving is a special thing in life.” The Miami Project to Cure Paralysis, 1095 Northwest 14th Terrace, Miami; 305-243-6001; themiamiproject.org.

THE GLASSES

THE WATCH

THE RESTAURANT

“I go to Michael’s Genuine Food & Drink in the Design District a lot. It’s a beautiful place, and he’s a great chef. I love the hamburgers and the chicken.” Michael’s Genuine, 130 Northeast 40th Street, Miami; 305-573-5550; michaelsgenuine.com.

INDULGE | FEBRUARY / MARCH 2017 | miamiindulge.com

“I have a rose-gold Patek Philippe pocket watch from my grandfather. When we left Cuba, we left with nothing. He sent the pocket watch with somebody else, who brought it to me. That’s the only thing that I have from my homeland.”

PORTRAIT AND POCKET WATCH PHOTOS BY FELIPE CUEVAS

“My niece, Lili, gave me these frames. She said, ‘I love these for you,’ and I said, ‘Oh, my God, they’re going to be too much for me.’ The day that I put on the glasses, everybody fell in love with them. So they became my favorite pair. It feels hip, it feels good.” $620. Christian Dior So Real glasses. Nordstrom at Merrick Park, 4310 Ponce de Leon Boulevard, Coral Gables; 786-999-1313; nordstrom.com.

Ô›—Ç™— RÀÁ¸µ¿—•¼Ã êµÁ¶µ›ÇÁË

Magnificent Architecture. Spectacular Views. Extraordinary Lifestyle. Introducing the magnificent waterfront homes of One Park Grove — estate-quality condominiums and penthouses with the perfect location, magnificent architecture, spectacular views and a richly-layered lifestyle. Architecture by OMA ˜ êµÂ ÝÀÀÃÉ¼¼™ Interiors by Meyer Davis ÝÇ—¸ÉµÁ™ – Ó¼—É™ º¬ âÇÃÃÇ¼Â èÀ´ÇµÃ¶ Landscapes by Enzo Enea Sculpture by Jaume Plensa Lifestyle Curated by Colin Cowie Signature Restaurant by Chef Michael Schwartz

PARK-GROVE.COM FLD DHJ JBJJ EXCLUSIVE MARKETING AND SALES AGENT DOUGLAS ELLIMAN DEVELOPMENT MARKETING

OR AL REPRESENTATIONS CANNOT BE RELIED UPON AS CORRECTLY STATING THE REPRESENTATIONS OF THE DEVELOPER . FOR CORRECT REPRESENTATIONS, MAKE REFERENCE TO THIS BROCHURE AND TO THE DOCUMENTS REQUIRED BY SECTION 718 .503 , FLORIDA STATUTES, TO BE FURNISHED BY A DEVELOPER TO A BUYER OR LESSEE. All images and designs depicted herein are artist’s conceptual renderings, which are based upon preliminar y development plans, and are subject to change without notice in the manner provided in the of fering documents. This project is being developed by 2701 Bayshore One Park Grove, LLC , a Florida limited liabilit y company ( “ Developer” ), which has a limited right to use the trademarked names and logos of Terra Group and Related. Any and all statements, disclosures and/or representations shall be deemed made by Developer and not by Terra Group and Related and you agree to look solely to Developer (and not to Terra Group and Related and/or each of their af filiates) with respect to any and all matters relating to the sales and marketing and/or development of the project. Amenities subject to change without notice.

the local PHILANTHROPY

“Burnt macaroni and cheese.” Claudia Barroso

“Shrimp and clams in a spicy green tomatillo sauce.” Felicia Knaul, with Julio Frenk

“Banana-walnut buttermilk pancakes!” Brittany Lopez Slater, with Christian Slater

“Peanut butter pie and a signature cocktail.” Alexa Wolman

“Lasagna with 10 different cheeses. It’s the only thing I can cook!” Stephen Brunelle

It was all florals, fashion, fun and food at the sixth annual Splendor in the Garden fundraiser, where INDULGE asked guests…

What’s the most impressive dish you can cook WHAT Ladies in designer ensembles sauntered down the runway at the Splendor in the Garden fashion show and luncheon in front of hundreds of South Florida trendsetters. WHERE Splendor is set amid the lush landscapes and cool breezes of Fairchild Tropical Botanic Garden and its Lake Pandanus. WHO Swanee DiMare and Frances Sevilla-Sacasa served as honorary chairs, welcoming guests along with event chairs Lydia Touzet and Barbara Hevia. Ken Downing, Neiman Marcus’ Senior Vice President and Fashion Director, dazzled the audience with his witty commentary on the season’s hottest trends and the runway looks provided by Neiman Marcus at Merrick Park. Mercedes-Benz of Coral Gables and Cutler Bay and Eighty-Seven Park sponsored this year’s fete. WHY Proceeds from Splendor benefit education, science and conservation programs at Fairchild Tropical Botanic Garden. WORDS BY STEPHANIE SAYFIE AAGAARD / PHOTOGRAPHY BY MANNY HERNANDEZ

“Greek-style Bolognese sauce — with cinnamon sticks.” Barbara Hevia

“I’m the worst cook in the world!” Swanee DiMare, with Paul DiMare

“Greek Moussaka.” Georgio Ferrara

“Hallacas. They’re Venezuelan tamales.” Juan Salazar

“A Thanksgiving feast.” Lydia Touzet

“Yellowtail snapper with mango.” Darlene Pérez

“Congrí.” Betty Lopez Castro

THE SOURCE FOR

STYLE

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The company carries highly regarded lines such as Eilersen, Ciacci,

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Black Tie Sofa, Verellen, Huppe, Camerich, Theodore Alexander,

and understated approach to luxury. Their knowledgeable staff takes

Century Furniture, and Bernhardt Interiors. They recently

the pretention out of home decorating and makes you feel at ease.

introduced their signature Renovation Room Studio Line, a range of high-design items at affordable prices.

The showroom is a timeless blend of modern and traditional, with local art, Italian furnishings, Belgian linens, one-of-a-kind

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PROFESSIONAL HOME STAGING AVAILABLE

the local SOURCE

above

A CUT

From cheeses and confections to truffles and tortellini, Bottega La Dolce Vita in Coral Gables is an Italian gourmet shop where service comes first.

ranco Di Blasi and Joan Bavaresco begin their mornings at 6 every day. In a small backroom of Bottega La Dolce Vita, their Italian specialty market in Coral Gables, they start the day by slicing portions of prosciutto and mortadella, batching homemade pesto and marinara sauces, and preparing fresh pastas like tortellini di bologna and lasagna. Then, before the doors open at 10 a.m., it’s on to meticulously stocking the shelves. On them you’ll find gourmet dried pastas, olive oils in such beautiful packaging you may mistake them for perfume bottles, ingredients for a decadent bake-at-home pizza, and specialty cookies with names unpronounceable to non-Italian-speakers. Of course, there are plenty of wines (the $9.95 special is usually a steal) and cheeses. Oh, the cheeses! The selection is a point of pride for the shop’s owners, who have thoughtfully settled on 50 different kinds, each imported from Italy.

INDULGE | FEBRUARY / MARCH 2017 | miamiindulge.com

FOCUS ON QUALITY “We try to bring in very unique brands and high-quality Italian products,” Di Blasi said. He and Bavaresco, his partner in life and in business, opened Bottega La Dolce Vita six years ago, after having moved to Miami from Venezuela several years earlier. “If you bring me a new pasta, I have to take it home and cook it to see if it’s produced the perfect way,” Di Blasi continued. “We don’t sell anything we haven’t tried ourselves. It’s the only way to help our customers.” And helping customers is something the market’s owners are clearly passionate about. Di Blasi and Bavaresco know each customer by name, and they imbue every interaction with their love of Italian cuisine. “It’s not about just trying to sell something,” Di Blasi said. “You can come into any store and grab a box of pasta. It’s about me telling you, ‘This is special, and this is how you cook it.’ I have people who come into the store just asking for recipes. They don’t buy anything, but they are my customers and I don’t care. Not everything is about money.” SPECIALIZED SERVICE It’s the kind of attitude and service that reinforce why people choose to shop at small, local businesses; it’s hard to find the same level of attention and care online or at a big-box retailer. “Did you finally get those torrones in that I asked for?” a regular asked Di Blasi one recent morning. “Yes!” he beamed, leading her to a shelf of confections. Just then, Bavaresco handed me a cannoli. Made in-house with imported ricotta, the flavor floated on my tongue like a sweet cloud, punctuated by the crunch of its flaky pastry shell. “In Italy, recipes are very simple. You don’t need 10 ingredients to make a good meal. It’s about the quality of product,” Di Blasi said with pride, offering me another cannoli. In this shop, everything is about the quality. WORDS BY ASHLEY BROZIC / PHOTOGRAPHY BY FELIPE CUEVAS

Bottega La Dolce Vita, 4710 South LeJeune Road, Coral Gables; 305-967-8164; bottegaladolcevita.com.

‘We have customers who call us from their kitchens, like: OK, now what do I do?’

Market owners Joan Bavaresco and Franco Di Blasi, top right, keep the shelves of their Bottega La Dolce Vita in Coral Gables meticulously stocked with gourmet products imported from Italy as well as homemade pastas and confections. They are especially proud of their cheeses — 50 different kinds — and there are bargains to be found on the wine racks.

miamiindulge.com | FEBRUARY / MARCH 2017 | INDULGE

food & wine 2017

Lifestyles OF SOUTH FLORIDA

ALLISON ISLAND New contemporary by Todd Michael Glaser, 8/8+2 half baths, 8,500 SF – 17,280 SF lot, 80' waterfront, separate guest house. ADDRESS 6411 Allison Road, Miami Beach OFFERED AT $12,490,000

Park Bay House – New Masterpiece On Biscayne Bay

David Solomon 305.542.1131 DavidHuntSolomon.com

Sunset Island II. Charming 3,129 SF house on 12,500 SF lot is move-in ready. 4/4.5, stunning wd flrs, chef’s kit. Amazing!

A contemporary style home with 100' of wide Bay & skyline views. Brand new, fully-furnished 12,000 SF, 7BR, 8 full + 2 halfbaths, combining opulent European-style luxury, exquisite design & advanced technology. This home exceeds all expectations!

ADDRESS 2525 Sunset Drive, Miami Beach

ADDRESS 6466 North Bay Road, Miami Beach

OFFERED AT $3,890,000

Esther Percal 305.674.4022 EstherPercal.com

OFFERED AT 25,500,000

Private & Elegant Compound – 100' Waterfront

David Solomon 305.542.1131 DavidHuntSolomon.com

Cloisters On The Bay – For The Sophisticated Urbanite

Updated 4/3.5 main house: 5,972 Total SF, grand master with terrace & downstairs suite. Separate 3/2 guesthouse. 3-Car garage, pool, 20,808 SF lot. Exquisite & ideally located.

Easy living in one of Miami’s trendiest, upscale waterfront villages. 24/7 Gated security. 4BR, 4.5BA villa, 2 garages, elevator. 5,090 SF of modern luxury on 3 levels + rooftop terrace.

ADDRESS 4880 Pinetree Drive, Miami Beach

ADDRESS 3471 Main Highway, Villa 1033, Coconut Grove

OFFERED AT $4,500,000

Esther Percal 305.674.4022 EstherPercal.com

OFFERED AT $2,876,543

Suzanne Anderson 305.281.8100

ewm.com

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Just completed on Sunset Island 1. Modern 6,024 SF home by Todd Michael Glaser. 6/6.5, htd pool, 2-car gar, 10,800 SF lot. ADDRESS 2821 Lucerne Avenue, Miami Beach OFFERED AT $6,950,000

David Solomon 305.542.1131 DavidHuntSolomon.com

Sleek new contemp 4/4.5 – 3,700 (TA) SF on lush 7,500 SF lot. Impact windows/drs. Developed by Todd Michael Glaser.

New Level Of Excellence At One Bal Harbour

ADDRESS 3185 Royal Palm Avenue, Miami Beach

Featured in Florida Design Magazine, corner 3BR, 3BA on coveted 09-Line, professionally reconfigured & decorated. Panoramic Ocean & Intracoastal views, 2,643 SF interior + 700 SF outdoor space. Alluring design & luxurious comfort.

OFFERED AT $2,999,999

ADDRESS 10295 Collins Avenue Unit 1809, Bal Harbour

David Solomon 305.542.1131 DavidHuntSolomon.com

OFFERED AT $5,300,000

Esther Percal 305.674.4022 EstherPercal.com

Incredible Bayfront Estate – 90' Waterfront

Spectacular Corner Residence – East/North/West Exposure

Waterfront dream for remodeling experts on lower N Bay Rd. Originally designed by August Geiger, approved plans by Ramon Pacheco for 14,500 SF renovation. 28,245 SF pie-shaped lot.

Flow-thru, decorator-ready residence in luxurious Fendi Chateau. Extra wide wrap-around terraces, mega-size living room, serene ocean views, large family/dining room. 3BR, 3.5BA, 5,215 SF.

ADDRESS 2740 North Bay Road, Miami Beach

ADDRESS 9349 Collins Avenue, Unit 601, Surfside

OFFERED AT $12,900,000

Nelson Gonzalez 305.674.4040 NelsonGonzalez.com

OFFERED AT $10,900,000

Nelson Gonzalez 305.674.4040 NelsonGonzalez.com

food & wine 2017

Lifestyles OF SOUTH FLORIDA

Classic restored Mid-Century Modern 4/3.5, sleek kit, fireplace, polished terrazzo & wd flrs. Enchanting acre+, pool, tennis. ADDRESS 11101 SW 64 Avenue, Pinecrest OFFERED AT $1,399,000

Magnificent Views At Continuum Splendid 38th floor residence in exclusive South Tower. 2BR, 2.5BA, 1,940 ASF, spectacular views from every room. Marble floors, sleek eat-in kitchen, A+ master suite. Continuum offers 3 pools, spa & fitness centers, 24-hr concierge/valet, beach service. ADDRESS 100 South Pointe Drive Unit 3801, Miami Beach

Valaree Byrne 305.323.6231 MiamiRealEstateWorks.com

OFFERED AT $ 3,750,000

Valaree Byrne 305.323.6231 MiamiRealEstateWorks.com

Completely updated, stylish gem, 3/2, fab eat-in kit, marble flrs, impact glass, htd pool, deck, koi pond. Gated 12,000 SF lot. ADDRESS 8120 SW 62 Avenue, South Miami OFFERED AT $875,000

Valaree Byrne 305.323.6231 MiamiRealEstateWorks.com

Gorgeous New Modern Florida-Style Masterpiece

Exquisite New Construction â&#x20AC;&#x201C; Contemporary Beauty

Designed by Eastshore Architects, 5BR, sleek open interiors, lots of glass & light. Perfect for Florida living & entertaining, stunning spaces, quality finishes. A most desirable location.

Designed by Eastshore Architects, 5BR, lux finishes, amazing kitchen, spacious living & dining areas, large fam rm, volume ceilings. Close to parks, restaurants, shops, schools.

ADDRESS 8141 SW 60 Avenue, South Miami OFFERED AT $2,395,000

Susan Heatley 786.348.6522 James Heatley 305.962.4689

ADDRESS 8101 SW 60 Avenue, South Miami OFFERED AT $2,295,000

Susan Heatley 786.348.6522 James Heatley 305.962.4689

ewm.com

Alhambra . Aventura . Brickell . Coconut Grove . Coral Gables - South Miami . Key Biscayne Las Olas . Miami Beach . Pinecrest - Palmetto Bay . Weston Town Center

Calling all boaters! Wide Bay views, 4/3 on gated 7,500 SF lot, open floor plan. Pool, 50' waterfront, no fixed bridges to ocean! ADDRESS 1405 Stillwater Drive, Miami Beach OFFERED AT $1,694,000

Nancy Batchelor 305.903.2850 NancyBatchelor.com

Vacation destination! 4-Story lux 4/3.5 townhome in prvt gated comm. Beach, tennis, gym, clubhouse, marina w/ocean access! ADDRESS 6213 Paradise Point Drive, Palmetto Bay OFFERED AT $765,000

Nancy Sanabria 305.785.4491 Eric Sanabria 305.761.4277

364' Of Sprawling Waterfront In Gated Old Cutler Bay Boasting expansive water frontage & direct access to Biscayne Bay, this spectacular home is on a quiet cul-de-sac. Library with floor-to-ceiling shelves, 420 SF master closet, gourmet kitchen, gym, 3-car garage, elevator & full-home generator. ADDRESS 9385 Balada Street, Coral Gables

Judy Zeder 305.613.5550 | Nathan Zeder 786.252.4023 AllMiamiRealEstate.com

OFFERED AT $7,500,000

Spectacular New Key West-Style In Pinecrest

85' Of Waterfront In Excellent Grove Location

Brand new by Ikon Builders. Innovative 5/4.5, porcelain flrs in main living areas, wd flrs in bdrms, gourmet kit, master with spa-style bath, lrg pool. 6,889 total SF on 15,991 SF lot

Completely rebuilt & redesigned in 2011, this spectacular modern home in Coconut Grove features 85' of gorgeous waterfront with expansive windows showcasing views of Biscayne Bay.

ADDRESS 9121 SW 69 Court, Pinecrest

ADDRESS 1796 South Bayshore Lane, Coconut Grove

OFFERED AT $2,595,000

Vivian Serralta 305.772.7717 VivianSerralta.com

OFFERED AT $5,750,000

Judy Zeder 305.613.5550 Nathan Zeder 786.252.4023

the movers

PEOPLE WHO M OV E M I A M I .

{RAINMAKER}

Jaret L. Davis

He stands tall as he oversees one of Miamiâ&#x20AC;&#x2122;s most powerful law firms and steers the Beacon Council toward innovative initiatives.

the movers

‘When I’m cooking at home for guests? I pretty much throw anything on the grill.’

CURRENT JOB Co-Managing Shareholder at Greenberg Traurig in Miami. Chair of the Beacon Council. BEST DAY AT WORK “When we close a major deal, particularly a local one with immense impact. Several years ago when we sold Terremark, that had a catalytic, transformative effect on Miami’s tech ecosystem.” A MIAMI LOVE AFFAIR “We live in one of the most dynamic cities in the world. They used to compare Miami to St. Louis and St. Paul, but now we’re compared to San Francisco or New York and, increasingly, mentioned in the ranks with Shanghai and Singapore.” GREATEST ACCOMPLISHMENT “Maintaining a corporate practice while managing a community presence. My calendar looks like a Christmas tree, and momentum is the common theme.” MOMENT YOU KNEW YOU HAD MADE IT “I’m not sure I feel that way. I tend to be focused on what lies ahead rather than what’s been accomplished.”

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LOVE WHAT YOU DO “The thing I love about law is that you can’t practice in a vacuum. You have to be out there with people, and I love the diversity of the people I get to meet. My clients are people who have zero limits to dream. I watch how they’re literally changing the world every day.” UP NEXT AT BEACON “We’ll roll out an initiative called Connect and Grow, which will create a point of connectivity between startup companies and established companies. The startups get industry validation and early adoption of their technology, and the large companies get innovation. Because no matter how big your company is, if you don’t innovate, you will die.” BEST PIECE OF ADVICE EVER RECEIVED “When I assumed the managing partner role, the chairman of the firm told me, ‘Don’t be afraid to make mistakes. As a lawyer, you have to be 100 percent correct when giving advice. But in management, if you’re correct 50 percent of the time, then you’re doing very well.’ When you’re coming up with strategies and ideas, sometimes they won’t work out, but you have to take those risks.” GRAPE EXPECTATIONS “I’m a wine connoisseur, and I love to travel to remote places to educate myself more about it. By enjoying wine, you learn a lot about the world.” DINING OUT “The perfect meal to me is a combination of atmosphere, quality, food and service. No place embodies that more in Miami than Zuma. That’s a place I’ll line up for. I’m also loving the recent opening of Luke’s Lobster at Brickell City Centre.” SOMETHING PEOPLE DON’T KNOW ABOUT YOU “I was an executive producer and had a role in a movie called Playin’ for Love. It’s a romantic comedy directed by and starring Robert Townsend. I played the sports commentator on TV.” SPEAK UP “I get angry when I encounter folks being treated unjustly, especially when they don’t have the ability to fight back. My parents raised me not to like bullies.” WORDS BY NICOLE MARTINEZ / PHOTOGRAPHY BY NICK GARCIA / SHOT ON LOCATION ATOP THE EPIC HOTEL, MIAMI

LUKE’S LOBSTER (SANDWICH)

VITALS 42. Attorney and Co-Managing Shareholder at Greenberg Traurig in Miami. Chair of the Beacon Council. Honored with the JM Family Enterprises’ 2016 African-American Achievers Award. First-generation Miamian whose father is from Mobile, Alabama, mother is from New Orleans, and with a grandfather of Sicilian descent and a great-grandfather with Jewish roots. Grew up in Kendall, older brother to Kimberly and grandson of former North Miami and Opa-locka city manager Clarence Patterson, who instilled in young Jaret Davis the importance of community involvement. Davis graduated from Miami Killian Senior High, then went on to the University of Miami, graduating in 1996 with a degree in economics and minors in finance and computer science. He returned to UM for law school and landed a summer gig at Greenberg Traurig that eventually turned into a full-time job. Davis rose to administrative shareholder of the firm’s Miami office by age 35. Today he oversees more than 360 attorneys and staff members. He maintains an active corporate practice focused on tech and venture capital clients. He also serves on the board of Nicklaus Children’s Hospital as vice chair. At the Beacon Council, Davis’ ability to turn ideas into results prompted his election to chair for 2017.

PROVEN REPUTATION AMONG CUSTOMERS AND REAL ESTATE COLLEAGUES... REPEAT CUSTOMERS BUSINESS AS A MEASURE OF OUR SUCCESS!

Consuelo T. Stewart Tere Shelton Bernace Teresita Shelton Elba Fernandez

305.216.7348 305.607.7212 305.775.8176 305.799.7972

208 Costanera Road, Coral Gables, FL 33143

7911 Los Pinos Circle, Coral Gables, FL 33146

413 Santurce Avenue, Coral Gables, FL 33143

5940 SW 114 Terrace, Pinecrest, FL 33156

Cocoplum waterfront home! PLB ¥‰) ’“ „‚©§ ¾¯¤’ ¼‚“’•§K Ø“§ PT ¥‰) -•‚©¤§5 E# ¥‰) ©’«€&•‚¥‰) P##í •§~’©§•) Ç‚¤ƒ «§‚•‚“¤‹5 ‚~‘¯«‰5 ¤§“§•¯‰’•5 §•§…¯‰’•) Å‹•¯“©‹ ’¥ ú’«’‘•‡~ ¯~§“‚‰‚§‹K 6 beds / 8 baths / 1 half bath | LA: 6,885 sf. | LOT: 22,546 sf. | $5,995,000

ôm‰§“‹‚…§•l •§“’…¯‰§© ‰„’ ‹‰’•l ƒ’~§K Ù§„•l ‘•’¥§‹‹‚’“¯••l ‹‰¯¤§©K Ø‘§“ \’’• ‘•¯“5 Contemporary style on prime acre in South Gables/Cocoplum subdivision. Owner motivated! A -§©‹ ‘•‡‹ ’¥^«§ & í -¯‰ƒ‹ & T ƒ¯•¥ -¯‰ƒ | LA: 6,815 sf. | LOT: 41,200 sf. | $3,675,000

Ó§-‡‚•‰ ¯“© §m‘¯“©§© ñ•’•‚©¯3ú’“‰§~‘’•¯•l ‹‰l•§ §‹‰¯‰§) ý•‚¤ƒ‰&’‘§“ \’’• ‘•¯“) ý§¯‡‰‚¥‡• ƒ‚¤ƒ3§“© ^“‚‹ƒ§‹) "•• ‚~‘¯«‰) ÷’«€ ’“ TPA ¥‰) ’¥ „¯‰§•¥•’“‰) ú’«’‘•‡~ ‘ƒ¯‹§ T) Only one bridge to Bay | 6 beds / 8 baths | LA: 5,526 sf. | LOT: 25,064 sf. | $5,749,000

Gated estate on acre lot! Ë§•l -•‚¤ƒ‰ •‚…‚“¤ ¯•§¯‹5 ‹‘¯«‚’‡‹ ¥¯~‚•l •’’~5 ¯•• ’‘§“ ‰’ «’…§•§© ‰§••¯«§&‘’’• ¯•§¯) Ñ‰¯¥¥ •‡¯•‰) „‚‰ƒ ‹§‘¯•¯‰§ §“‰•¯“«§5 ¥‡•• «¯-¯“¯ -¯‰ƒ5 ‡‘©¯‰§‹5 ‚~‘¯«‰) 6 beds /7 baths | LA: 6,635 sf. | LOT: 40,336 sf. | $2,779,000

Shelton and Stewart Realtors, LLC - Luxury Real Estate 6301 Sunset Drive, Suite 202, South Miami, FL 33143 O: 305.666.0669 F: 305.666.6674 For more information visit www.sheltonandstewart.com International luxury real estate network www.leveragere.com

the movers {ADVOCATE}

Monty Trainer The president of this month’s Coconut Grove Arts Festival and namesake of one of the city’s most storied raw bars reflects on the good life.

e’ll talk with you about art, food, community, friends — even about his brief time in a minimum-security prison. But Monty Trainer won’t discuss his age. “Age is a number,” he said. “Mine just happens to be unlisted.” Trainer’s life has been full of only-in-Florida excitement. The Key West native graduated from University of Florida in 1967. Two years later, he opened Monty’s Raw Bar in Coconut Grove, an institution that continues to thrive, albeit under different ownership. In 1989, Trainer pleaded guilty to one count of taxevasion, a charge that led to a short stint in a Pensacola penitentiary and hours of community service. “I was supposed to do 2,500 hours but ended up doing 10,000,” he said. “It passed by so quickly I didn’t even realize it.” Trainer said the conviction helped him grow as a person, and he was grateful at the reactions he received when he returned to Coconut Grove.

AT HOME IN THE GROVE As the festival and the city around it have grown, Trainer said he still appreciates the old-world comforts of Coconut Grove. “Miami has changed a lot, [but] the Grove hasn’t really changed,” he said. “The new towers and construction won’t do anything but embellish the Grove. It doesn’t impact the way we live.” He calls the Courtyard Marriott home — it was the Coconut Grove Hotel when he first moved in — just a half-block from his old restaurant that he sold decades ago. He’s been there 16 years. He likes it. “They make your bed, clean your kitchen and you don’t have to do anything,” he said with a laugh. “Everyone knows you. It’s really nice.” His kitchen isn’t that big — “adequate for a bachelor” — and uses it mostly for breakfast, a couple times a week. As a diabetic, he eats a lot of steamed vegetables, but still manages to dine out often.

‘For the most part, I don’t eat stone crabs. I’ve had my fill.’

THE SHOW MUST GO ON He tries to give back to that community through, among other things, his ongoing role as president of the Coconut Grove Arts Festival. This year’s festival will be the first in the show’s 54-year history without its founder, Charlie Cinnamon, who died in November. “Charlie was wonderful,” Trainer said. “Anything we needed, he was always there for us. I have a picture of us over my desk.” Cinnamon, a longtime and beloved Miami theater press agent who, like Trainer, was famously private about his age, started the festival in 1963 as a way of promoting a Coconut Grove Playhouse production. The Coconut Grove Arts Festival has grown into an internationally recognized, juried show that attracts more than 120,000 visitors a year over President’s Day Weekend to view the works of about 360 artists. The three-day event encompasses visual arts, musical performances and culinary demonstrations, among other family-friendly entertainment.

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“I entertain at the Sonesta Hotel, and I’m there quite a bit,” he said. “It’s the greatest view in all of Miami.” Inside the Sonesta is the Panorama Restaurant & Sky Lounge, where Trainer likes to order the shrimp tempura and Caprese salad. He still enjoys seafood quite a bit — if not as much as he did when he ran Monty’s. “For the most part, I don’t eat stone crabs,” Trainer said. “I’ve had my fill of stone crabs and lobster.” WORDS BY DORI ZINN / PHOTOGRAPHY BY NICK GARCIA / SHOT ON LOCATION AT GLASS & VINE IN COCONUT GROVE

COCONUT GROVE ARTS FESTIVAL When: 10 a.m.-6 p.m. February 18-20. Where: Along McFarlane Road, South Bayshore Drive and Pan American Drive in Coconut Grove. Admission: $15 a day; $5 for Coconut Grove residents; free for children 12 and under. More info: cgaf.com.

PANORAMA RESTAURANT & SKY LOUNGE (SHRIMP)

“Nobody looked at me with a jaundiced eye,” he said. “I had done something right because everyone welcomed me with open arms. I had a community believing in me.”

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the movers Instead, Howell enrolled in nursing school, hoping to learn how to operate a home healthcare business. She eventually did just that, opening her own agency in Dallas. But after a divorce, Howell felt a pull to return to Miami, where she grew up. “I had family support here,” she said. She kept the healthcare business in Dallas and brought a bit of that city with her to Miami: Howell opened Miami-Dade’s first Wingstop franchise in 2003. She was a fan of the Dallas-based chain’s lemon-pepper chicken wings and persuaded Wingstop’s owners to let her bring the fast-casual concept to Miami. “I knew nothing about the restaurant business,” she acknowledged. “I didn’t even really understand what a franchise was.” LEARNING THE WAY After the predictably grueling process of permitting and build-out, Howell said she continued to tackle adversity head-on. “The brand was new and young, and I had to do a tremendous amount of advertising to create brand awareness,” she said. “There were problems with getting the product to Miami. And there were challenges with being a black female learning to develop myself and navigate corporate America.”

‘I knew nothing about the restaurant business.’ Her perseverance paid off, leading to the strong success of her Wingstop franchise — she’s since opened another one in Miami, with more on the way — and the continued growth of her healthcare business in Dallas. Howell’s combined operations brought in more than $7 million last year. Howell has been spending two weeks a month in each city for more than a decade, which she said has become easier than it was when her children were young. “The only time I varied my schedule was for the kids’ activities,” she said. “Early on, I had a family meeting with them and told them we could either downsize our lifestyle and live in one place, or I could continue doing what I was doing and we’d live between the two cities. They voted that I should keep doing what I loved doing.”

{ ENTREPRENEUR }

Tina Howell From homemaker to multiple-business owner, the person who brought the Wingstop chain to Miami isn’t afraid of getting her hands dirty.

ith a crumbling marriage and the prospect of single motherhood looming, Tina Howell realized she needed to reinvent herself. She was a full-time homemaker living in Dallas in the early 2000s. “I had to find a way to provide for myself and my three children,” she said. She considered going back to teaching — she had been a math and science educator — but “I didn’t think I’d earn enough to support all of us.”

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HELPING OTHERS As a Miami restaurateur, Howell said she uses her position to help those who might otherwise have difficulty finding work. It’s not unusual, for instance, for her to hire people who have spent time in prison. “If I feel someone is sincerely ready to change, I don’t discriminate,” she said. Howell also helps people change and grow through her consulting firm, Tina’s Perspective. She advises on business strategy, motivational insight and spiritual guidance. “We are who we believe we are,” she said. “I realize that I’m not perfect. But I accept the process as I err, grow and learn.” She still has a soft spot for Wingstop’s wings, but when she’s not at her restaurants? “I love Thai food,” Howell said. “And I look for the same things I demand in my own restaurants: cleanliness, good customer service and a quality product.” WORDS BY JANA SOELDNER DANGER / PHOTOGRAPHY BY ANDREW INNERARITY

Wingstop, 6408 Northwest 186th Street, Hialeah; 305-392-0020; and 21317 Northwest Second Avenue, Miami Gardens; 305-690-9647; wingstop.com.

the movers His focus for the past several months has been on the February 11 Dolphins Cancer Challenge, which benefits the Sylvester Comprehensive Cancer Research Center through a full day of events that includes a 5K run/walk, six bicycle rides of various lengths and a concert by the Counting Crows at the Hard Rock Stadium, the finish line for all of the day’s pulse-raising, community-building activities. Since its inaugural event in 2010, DCC has raised close to $17 million. “What’s fantastic is that 100 percent of the money raised goes directly to Sylvester,” Allen said. “There are so many other charities around that have very high overhead.” WORLD-CLASS RESEARCH Allen, who was born in Michigan and moved to Miami from California when he was 7, attended Barry University and then Florida International University for an MBA, and considers his involvement in the South Florida community a personal imperative. “Every dollar raised by DCC goes toward research at Sylvester to develop protocols and methodologies to help cure cancer,” he said. “All world-class cities need a cancer-research and -treatment center like Sylvester. We’re very lucky to have them right here in our community.” Allen also is a member of the foundation board for Big Brothers Big Sisters of Greater Miami, a member of the Orange Bowl Committee, a trustee for the United Way of Miami-Dade and a board member for Miami Country Day School, which his three children attend.

‘If you are lucky enough to achieve something in your community, it is mandatory to return something to that community.’ {GIVER}

Matt Allen The Related Group’s COO is pushing hard to end cancer. Watch him lead the pack at this month’s Dolphins Cancer Challenge.

att Allen, Executive Vice President and Chief Operating Officer of The Related Group, is not someone with a lot of downtime. He oversees operations for one of the country’s largest real estate conglomerates, also the leading developer of luxury high-rises in South Florida. Scan the glossy, ever-multiplying Miami skyline and you see the sweep of Related’s influence on the city. Allen is credited with raising more than $13 billion in equity capital and debt for Related since he joined the company in 1999. Still, he has found the time to make philanthropy a major part of his agenda.

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Allen, who counts Pinch Kitchen and Il Gabbiano among his favorite Miami restaurants, is not only on the DCC’s executive council and advisory board, but he leads Team Related — a group of more than 200 members who turn out to ride, run or walk each year. “I also host an event for DCC at my house every year, and it’s remarkable to see how the people we invite — bankers, attorneys, contractors, subcontractors, friends and neighbors — are eager to give. Sadly, every one of us has been touched at some point by this terrible disease,” said Allen, whose father-in-law beat bone cancer after being given a 2-percent chance of survival. THE NEXT GENERATION But there is another regular fundraiser for Sylvester at Allen’s Miami Shores home that he is most proud of, and it’s one he doesn’t helm himself. Scaring for Caring, which so far has raised nearly $200,000, turns the place into a haunted house each Halloween, complete with ghouls, goblins and food trucks. The whole thing is organized by his eldest, Mary Elizabeth Allen, 17, a senior at Miami Country Day, and her childhood bestie, Christopher Rodriguez, who goes to St. Thomas Aquinas High in Fort Lauderdale. “Scaring for Caring is an incredible teaching experience for all of the kids who work on it,” Allen said. “It teaches them the basic principles of running a business. They have to develop a budget, create a marketing plan, raise the funds and execute their vision. Halloween Horror Nights at Universal Studios would be proud. My wife, Lisa, and I sure are.” WORDS BY LYDIA MARTIN / PHOTOGRAPHY BY NICK GARCIA / SHOT ON LOCATION AT HARD ROCK STADIUM

D'e & D%c(& A NEW GOURMET GROVE

COCONUT GROVE MIAMI COCONUTGROVE.COM | 305.461.5506

COCONUTGROVEMIAMI

the movers any piece of jewelry I was given, I can remember when I was given it and for what occasion. I really have an attachment to it. I think that translates to working with customers. I want to make sure that I help them find whatever makes sense for the occasion and to whom they’re giving it.” And what’s your most prized piece? “I have my grandfather’s Seiko, that’s pretty important to me. It’s a cool watch. It’s his personal watch, which I was able to have.” “It’s an antique, delicate, almost looks like a bracelet, little diamond watch that was passed down to me, and on special occasions I’ll wear it. I wore it on my wedding day and through the years on different occasions. It was passed down to my grandmother and then to me, so it’s pretty old.” When you’re taking a break from the store, where’s your favorite place to dine? “My favorite restaurant is Cypress Tavern in the Design District. It’s been a place I’ve gone a few times with my husband to celebrate special occasions. There’s great food, great atmosphere.”

{BLING SIBLINGS}

Jeffrey Newbauer & Allison Newbauer Strongin

On its 70th anniversary, a family-run Miami business sparkles with the possibility of a fifth generation jumping into jewels.

effrey Newbauer, 38, and his kid sister, Allison Newbauer Strongin, 35, never had intentions of joining the family business. But when their father was planning to retire, and the idea of selling Kirk Jewelers became a real possibility, they realized how important the store was to them. “We never had that thought that it would end,” Jeffrey Newbauer said. So the siblings — who share a birthday — sat with their father, Julian Newbauer, and decided they would use their backgrounds in interior design and communications to continue the business, a showroom of light-reflecting elegance and style on Flagler Street downtown. Now, the two are preparing to celebrate Kirk’s 70th anniversary. Kirk Jewelers’ story begins before World War II, when the siblings’ great-grandfather, Ben Frackman, worked in the diamond wholesale business in New York City. Frackman and his son, Julian Newbauer Sr. — a World War II veteran — teamed up during the post-war economic boom and started their own business. They moved down to South Florida and opened the store in 1947.

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They started working with Tag Heuer first. Then came Rolex and Patek Philippe. Today, Kirk’s boasts a portfolio filled with high-end jewelry and watch brands, including Rotani, Roberto Coin and Danhov. What does it mean to continue your family’s legacy? JEFFREY: “It’s very special. We have a lot of generational clients — families that had been doing business with my father, and we’re dealing with their grandkids who are adults.” ALLISON: “I had a customer come in once 50 years later with the same band on and she said she purchased it at our store. Because we do a lot of servicing as well, customers come back to us and they’ll bring the original invoice from years and years and years ago. It’s fun to see the handwriting and try to figure out who sold it to them.” What’s it like to be a part of a family’s special occasions? “I definitely think of jewelry as celebrating a momentous occasion. Since I was a child,

If I could pick one — I know it’s not so fancy — I like Gigi. I like the ribs. We sit at the bar and watch them cook.” What’s it like working with your sibling? “In terms of the business, we have different roles. It helps that we’re not stepping on each other’s toes. On the nitty-gritty, day-to-day, we have our own things that we’re responsible for. And when it comes to big decisions, we usually are on the same page, surprisingly. It can be challenging working with family.” “We luckily from the beginning had a similar vision for what we wanted for the store. We have the same goals, so that makes it easy.” Any birthday plans for Kirk Jewelers? “It’s huge — 70 years, it’s a long time. It’s pretty significant. We grew up in the store. Our grandmother is still alive — she is 90 — and to her it’s very important, the fact that the family is still continuing the business. Allison and I both recently had children, so we’re excited, too, that potentially we could have a future generation here.” Have they shown any interest? “They’re too young — but we’re working on it!” INTERVIEW BY CHRISTIANA LILLY / PHOTOGRAPHY BY NICK GARCIA / SHOT ON LOCATION AT KIRK JEWELERS

the life {DISH}

JOSHING WITH

D I N I N G. E N T E R TA I N I N G. AND GETTING OUT IN THE 305.

JOSÉ

In an exclusive interview for INDULGE, Lee Brian Schrager, founder and director of the South Beach Wine & Food Festival, sits down with celebrated chef José Andrés, the featured honoree at the festival’s Tribute Dinner this month.

osé Andrés is recognized not only for the impeccable, ingredient-driven food he serves at his 25-plus restaurants, but also for his global humanitarian efforts. A loving husband and father of three girls, he’s been named one of Time magazine’s 100 Most Influential People and awarded Outstanding Chef by the James Beard Foundation. Most recently, President Barack Obama presented Andrés with a National Humanities Medal at the White House. We’ve been proud to include him as a featured chef at the Food Network & Cooking Channel South Beach Wine & Food Festival for years — as far back as 2006, when we honored his mentor, Ferran Adrià, at our Tribute Dinner. Eleven years later, we’re looking forward to putting Andrés onto that pedestal, as the honoree of our 2017 Tribute Dinner on February 25 at the Loews Miami Beach. (Anthony Bourdain will reprise his 2006 role as master of ceremonies.) Andrés is the creative genius behind two South Florida restaurants: Bazaar at SLS South Beach and the new Bazaar Mar at SLS Brickell, where I chatted with him about what drives this legendary chef and champion of social justice. —LBS

miamiindulge.com | FEBRUARY / MARCH 2017 | INDULGE

the life South Beach Wine & Food Festival founder and director Lee Brian Schrager chats with renowned chef José Andrés at Andrés’ new Bazaar Mar at the SLS Brickell. They discussed Andrés’ charity efforts in Haiti, his back-and-forth with President Donald Trump and the future of Spanish cuisine in the United States. Below, the Bagel & Lox dish at Bazaar Mar: smoked salmon over seasoned air bread with cream cheese and pickled onions. What sparked your interest advocating for food and hunger issues? “I was very young when I read about and first saw there was inequality in the world. And then when I was in the Spanish Navy and saw it firsthand around the world. Then, when I moved to America, I saw the need of so many Americans. “These are the three moments that made me realize that we need to do better for others. What I am working to achieve for myself and my family, I want to do for others.” You established the nonprofit World Central Kitchen in 2012 after a trip you took to Haiti. Tell us about the work it does. “World Central Kitchen is used to invest in food solutions for people. We go into Haiti, and we can see the areas where our investment can have a huge return for the community. Take, for instance, the orphanage we work with, where they now can feed up to 300 people a day. We went in there with my pastry chefs Rick Billings and Andrew Nelson, and we taught them how to make bread for themselves. “We have more than 70 chefs involved with World Central Kitchen. This is not my organization; it is the

LEE’S TOP THREE

organization of every chef who wants to make it their own.” Getting a medal from President Obama this past September — what did that mean to you? “I’m still processing this one, quite frankly. Listen, I’m a 47-year-old millennial! “The fact that the president awarded it to a chef, and a chef that is an immigrant — it’s not just for me, it’s for our profession. We have a lot of good times around food: We eat and drink and have fun. But we also make a difference. And not just the cooks and the chefs — the whole industry.” Who inspires you? “All the people around me, starting with my wife.” Before last year’s presidential election, you were locked in a legal battle with then-candidate Donald Trump after deciding not to proceed with a restaurant you previously had planned at one of his Washington properties. Has your stance changed? “No regrets. He’s a business guy. I think it’s great we have a business person running the country. I understand why he did what he did, and I hope people understand why

Lee Brian Schrager, founder of the South Beach Wine & Food Festival and senior vice president of communications and corporate social responsibility for Southern Glazer’s Wine and Spirits, dishes on the fest’s can’t-miss events. I did what I did back. This is purely business. I think everyone needs to stand behind who is our leader.” What was it like for you and your wife to become U.S. citizens? “The day that happened, we cried. It was very important to us, and now I have three American-born daughters. For me, becoming an American is about speaking for those who don’t have a voice.” After serving in the Spanish Navy, you entered one of the most prestigious kitchens in the world: Ferran Adrià’s elBulli. What was a key thing you learned from your time there? “I was there when Adrià was very young, at the beginning of his career. He always says to respect tradition, but challenge it. Don’t keep doing things the same way.” What sets Spanish food apart from other cuisines? “We value the basic ingredients a lot. I think the purity of the produce and ingredients is what makes Spanish cooking so special... I feel the best of Spanish food in America is yet to come.” PHOTOGRAPHY BY FELIPE CUEVAS / SHOT ON LOCATION AT BAZAAR MAR AT SLS BRICKELL

GOYA FOODS’ GRAND TASTING VILLAGE You’ll catch 50 of South Florida’s finest chefs, from South Miami to Palm Beach, at our signature Miami Beach event. Plus, we’ve partnered with nightlife impresario David Grutman to bring you a one-of-akind music experience on February 26, including sounds from Ingrosso and special guests. BARILLA’S ITALIAN BITES ON THE BEACH Every year, I become more and more impressed with the dishes at this event, hosted by Valerie Bertinelli and Alex Guarnaschelli. Look for favorite local chefs like Michael Pirolo (Macchialina) and Todd Zimmer (Prime Italian, Prime 112, Prime Fish) serving Italian fare with Miami flair. BLOODY MARY BRUNCH You’ll want to check out some of Broward County’s best chefs at this brunch, hosted by David Burtka & Neil Patrick Harris. Chefs like Paula DaSilva (Artisan Beach House) and Michael Saperstein (Rebel House) will be putting out the best of Fort Lauderdale cuisine. More info: sobefest.com.

GREE K F LAVORS MADE FOR MIAMI Reminiscent of the bright blue and white contrasting colors of Greece, Atlantikós exudes a truly authentic dining experience and is the latest culinary debut at The St. Regis Bal Harbour Resort. Chef Anastasios “Tasos” Chasekioglou offers a curated selection of traditional Greek dishes, tailored to Miami. Meant to be enjoyed as a shared experience, the Atlantikós menu takes guests on a journey of exceptional ﬂavors from the Greek mainland to the islands.

Complimentary valet parking with validation

9703 COLLINS AVENUE, MIAMI BEACH, FLORIDA STREGISBALHARBOUR.COM/ATLANTIKOS 1.305.993.3333

the life

{RECIPE}

Dadeland Duo

Chefs Jorgie Ramos of Barley and Sabrina Mancin of Nanndi are blazing a delicious path at Downtown Dadeland, one of Miami’s most vibrant mixed-use centers. WORDS BY EVAN S. BENN / PHOTOGRAPHY BY FELIPE CUEVAS

orgie Ramos doesn’t want to hear that you dislike cauliflower. “I can’t tell you how many times people say they don’t like it,” said Ramos, chef and owner of Barley: An American Brasserie, located at Downtown Dadeland. “We come back at them with a small bet: If they don’t love our cauliflower, then it’s on the house. “It makes believers out of nonbelievers,” he said, “and, luckily, people are happy to pay for it.” Ramos’ Cauliflower with White BBQ Sauce has become a crowd favorite at Barley, a homey gastropub with a smartly curated craft beer list that opened this fall at Dadeland. Fans of Barley flock there for Ramos’ takes on classic American dishes with Latin and global twists (his burger sports spicy chorizo, sweet plantains, melted manchego and chimichurri aioli). But Ramos takes a decidedly Southern detour with his hit cauliflower dish. The star ingredient is blanched, sautéed and tossed with white barbecue sauce, an Alabama staple of mayonnaise

spiked with vinegar, sugar and hot sauce. Ramos finishes the dish with capers and raisins — for a mix of salty and sweet — toasted breadcrumbs for a crunch and sliced cherry peppers for a kick. Need to cool down from that heat? Walk to Nanndi Frozen Cream & Pastry Shop, a neighbor of Barley that’s run by chef Sabrina Mancin and her husband, Alain Torres. Barley and Nanndi are two of the original independent restaurant tenants at Downtown Dadeland, a mixed-use complex that boasts more than 125,000 square feet of retail space across from the Dadeland Mall on North Kendall Drive. They’re joined by an ever-growing roster of local food options: The Brick, a farm-to-table concept with a menu by multiple James Beard Award-winning chef Allen Susser, opened in December; chef Niven Patel’s much-anticipated Ghee Indian Kitchen and chef Michael Schwartz’s acclaimed Harry’s Pizzeria are coming this spring. At Nanndi (from the Zulu word for sweet… Mancin spent time in Angola as a pastry consultant), Mancin’s Dark Chocolate and Yogurt

Cake is a result of her quest as a chef to cut fat without sacrificing flavor. “I tend to substitute certain fats like mayonnaise or butter for ricotta or yogurt in savory dishes, and I figured this could also work in desserts,” Mancin said. “Our chocolate yogurt cake is rich in chocolate flavor, and the yogurt gives it a special tang without being too acidic.” Mancin suggests pairing her cake with a scoop of Nanndi’s Mixed Berries Sorbet — or some fresh assorted berries and mint. “It is super simple to make, and much healthier than your regular cake with a ton of butterfat,” she said. “Bring it to an afternoon gathering, or as the perfect dessert after a dinner with friends.”

CAULIFLOWER WITH WHITE BBQ SAUCE

4 cups vegetable stock 6 garlic cloves, peeled 1 cauliflower head, cut into bite-size florets 2 tablespoons olive oil 1 tablespoon golden raisins 1 tablespoon capers, drained ¼ cup toasted bread crumbs 1 tablespoon sliced cherry peppers

liquid for about 15 minutes or until tender. Remove florets to a bowl filled with ice water to halt the cooking process, then pat dry with paper towels. Reserve 1/2 cup of cooking broth. 4. Put olive oil in a pan over medium-high heat; add cauliflower and sauté until golden brown on all sides. Add raisins and capers to pan, and deglaze with reserved cooking broth. 5. Toss cauliflower mixture in reserved BBQ sauce. Place cauliflower on a plate, and garnish with bread crumbs and cherry peppers.

Serves 4

INGREDIENTS WHITE BBQ SAUCE 2 cups mayonnaise 1¹∕³ cups apple cider vinegar ½ cup white sugar 1¹∕³ teaspoons hot sauce (Ramos uses Frank’s RedHot) 1¹∕³ tablespoon Worcestershire sauce 1 teaspoon lemon juice 1 teaspoon kosher salt 1 teaspoon ground black pepper CAULIFLOWER 1 bottle dry white wine (riesling works well)

1. Mix all White BBQ Sauce ingredients in a large bowl until combined; cover and reserve. 2. Combine wine, stock and garlic in a large pot; bring to a boil over high heat. 3. Put cauliflower florets in boiling

INDULGE | FEBRUARY / MARCH 2017 | miamiindulge.com

Barley: An American Bistro, 8945 Southwest 72nd Place, Downtown Dadeland; 786-623-6733; barleymia.com. Nanndi Frozen Cream & Pastry Shop, 8845 Southwest 72nd Place, Downtown Dadeland; 786-814-5596; nanndi.com.

DARK CHOCOLATE AND YOGURT CAKE Serves 8

INGREDIENTS 5 ounces dark chocolate 3 eggs, whites and yolks separated 5 ounces white sugar 10 ounces ricotta cheese (see note) 10 ounces plain Greek yogurt (see note) 1 teaspoon vanilla extract 3 ounces all-purpose flour 1¹∕³ teaspoons baking powder ½ teaspoon kosher salt 1. Line a 9-inch cake pan with parchment paper. Heat oven to 350 degrees. 2. Melt chocolate in a microwave or over a double boiler; set aside to cool slightly. 3. Mix the egg yolks and 4 ounces of sugar in a bowl until light and creamy. Add the ricotta, yogurt and vanilla, and mix until combined. Drizzle in the melted chocolate, scraping down the sides of the bowl to make sure everything is incorporated. Combine the flour and baking powder, and fold it into the batter. 4. Whip the egg whites, salt and remaining ounce of sugar until light and fluffy, then fold into the batter. Place batter in the prepared pan, and bake for about 40 minutes or until a toothpick inserted in the center comes out clean. 5. Let cake cool completely before unmolding. Optional garnishes: a dusting of powdered sugar and cocoa powder, and mixed berries with fresh mint. NOTE: Low-fat ricotta can be used; 2% Greek yogurt is recommended.

At SOBEWFF: Barley will be presenting at the Bacardí Beach Party in Miami Beach on February 25 and Goya Foods’ Swine & Wine in Coral Gables on February 26; sobefest.com.

Chef-owner Jorgie Ramos of Barley: An American Bistro finishes his Southern-inspired cauliflower dish with capers, raisins and cherry peppers for a mix of salty, sweet and heat.

At Nanndi Frozen Cream & Pastry Shop, chef-owner Sabrina Mancin uses yogurt to give her chocolate cake â&#x20AC;&#x2DC;a special tang without being too acidic.â&#x20AC;&#x2122;

the life {POUR}

SHAKING UP THE SCENE

Two sommeliers and one mixologist to keep your eyes on as Miami’s next generation of beverage professionals bubbles up.

ou may not choose a restaurant based on who’s pouring the drinks, but maybe it’s time you start. Much like the talented young Miami chefs who entice us with their kitchen prowess, these three drinks-maestros are broadening our palates while removing the stigma of snobbery from cocktails and wine.

MR. TABLESIDE MANNERS Michel-Ange Lafleur Sommelier, Zuma The “life-changing moment” when Michel-Ange Lafleur said he knew he wanted to devote his professional life to wine happened almost a decade ago at Laurenzo’s in North Miami Beach. Lafleur, who was born in New York to Haitian parents, had been working in the Italian market’s wine department after being transferred from the fish counter. He liked what he was learning during in-store tastings, and then — on his birthday — his boss opened a 2004 Sassicaia. The powerhouse Super Tuscan persuaded Lafleur to delve deeper into the craft of winemaking. “Wine is an effective tool — a portal, if you will — to learn about geography, people and cultures,” said Lafleur, now a member of Zuma’s sommelier team for the past four years. His recent research has included places like Tasmania, Australia; Greece; and Swartland, South Africa. They are all producing interesting and affordable white wines that may soon show up on Zuma’s list. Introducing guests to new wines is a highlight of a sommelier’s job. But Lafleur noted that being able to navigate that table-side encounter is also one of the most difficult aspects of the restaurant business. “We have about 30 seconds,” he said, “to gently acquire knowledge from the guest and suggest a wine that will satisfy and enchant them.”

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Coya THE PISCO PERFECTIONIST Maria Pottage Beverage Director, Coya Overseeing the drinks program at an acclaimed Peruvian restaurant seems like the perfect role for Maria Pottage, whose two greatest obsessions are her native Peru and its prized spirit, pisco. At Coya in Brickell, you can find Pottage presiding over a collection

of more than 400 spirits, including rare Japanese whiskies and trendy agave-based liquors. But the true object of her desire is pisco. Rows of sexy pisco bottles and infusions in various stages of steeping line the shelves of Coya’s bar. “Pisco was the first distilled spirit in documented history,” said Pottage, who earned a master’s degree in food studies from NYU and has worked as a researcher for the Food Network and a writer for Saveur. Once more common than whiskey in the United States, pisco “all but disappeared” here after Prohibition, Pottage explained. She sees part of her job as resurrecting our preference for pisco. She does that one guest at a time, offering a sample flight, an eager enthusiasm and an ability to answer questions someone may have. “My work at Coya is like uncovering a lost treasure and extolling its merits.”

the life WORTH THE WAIT

4 wines that will improve with age. There are some basic rules to cellaring wine. First, you’ll want to buy at least six bottles of the same vintage, so you can sample throughout the aging process, observing as the wines change over time. Second, where you store the wine is important — maintaining proper cellar temperature and humidity are crucial — and so is good record-keeping. Apps like VinoCell ($9.99) or CellarTracker (free) make it easy to track your collection and take notes. — JM Wine: NV Champagne Jeeper Grand Reserve Chardonnay Brut Details: 100 percent Chardonnay, $70 From: Damery (Champagne), France Put it away for: 5-10 years Why: While it’s tempting to drink now after having spent 36 months on lees, this blanc de blanc exhibits high acidity, making it a great choice for aging.

AMBASSADOR OF WINE Dario Vigil Beverage Director, Four Seasons at The Surf Club Dario Vigil grew up in Italy and around wine. He started his career as a bartender before receiving his full sommelier certification in Italy and roaming around the vineyards of France for several years. His desire to be an ambassador of Italian wines in the United States led him to Miami Beach’s famed Casa Tua, where until recently he served as sommelier and beverage director. “It was a perfect experience,” Vigil said of his three years at Casa Tua. “Owner Miky Grendene is a wine lover and always looking for

something different.” As such, Vigil had the green light to seek out obscure and small-production wines, working with more than 30 distributors to bring the best to Casa Tua’s wine menu. Now, as beverage director of the recently opened Four Seasons at The Surf Club in Surfside, Vigil will continue to emphasize Italian wines at the property’s Le Sirenuse restaurant. “I am proud to tell the stories of fine winemakers and their wines,” he said. “Being a sommelier enables me to pass this along to guests, to offer them new experiences.” WORDS BY JENNIFER MASSOLO /

Wine: 2015 Domaine des Aubuisières “Bernard Fouquet” Cuvée de Silex Vouvray Details: 100 percent Chenin Blanc, $20 From: Vouvray (Loire Valley), France Put it away for: 5-10 years Why: Silex is the French word for flint, a mineral that’s abundant in the Loire. The lavish mineral presence of this fine Chenin Blanc keeps it fresh and sprightly even with some age. Wine: 2014 Beatrice et Pascal Lambert “Les Terrasses” Chinon Details: 100 percent Cabernet Franc, $24 From: Chinon (Loire Valley), France Put it away for: 5-10 years Why: The biodynamic process of making this wine — horse-plowed vineyards, hand-harvested grapes, natural fermentation — allows the cab franc to mature elegantly over time. Wine: 2009 Cuvelier Los Andes Grand Vin Details: Malbec-based blend with Cabernet Sauvignon, Syrah, Merlot and Petit Verdot, $29 From: Uco Valley (Mendoza), Argentina Put it away for: 10-20 years Why: This meaty Argentine wine shares many of the same grapes as classic Bordeaux blends — and it’s an equally ideal candidate for aging. Selections available at Sunset Corners in Miami and Wine Watch in Fort Lauderdale.

PHOTOGRAPHY BY FELIPE CUEVAS

EL PICANTE

By Maria Pottage of Coya Restaurant in Miami. Makes 1 drink INGREDIENTS 2 ounces strawberry- and basil-infused pisco (see note) 1 ounce fresh lemon juice 1 ounce ají limón syrup (see note) 1 ounce egg white

INDULGE | FEBRUARY / MARCH 2017 | miamiindulge.com

1. 2. 3. 4.

Shake all ingredients in a shaker without ice. Add ice and shake again. Strain into a Pisco Sour or Old Fashioned glass. Garnish with a dash of Peychaud’s Bitters, a strawberry slice and a basil leaf.

Note: To make infused pisco, add about a cup of washed and chopped strawberries and basil to a large mason jar; cover with pisco (Pottage prefers Macchu Pisco), and allow infusion to sit, covered, about two to three days. To make ají limón syrup, combine 1 cup each water and sugar in a saucepan over medium-high heat; add 2-3 washed and chopped ají limón peppers, stirring until sugar is dissolved; strain syrup into a clean container.

the life RESTAURANT: Joe’s Stone Crab CAR: Porsche 911 Turbo S Cabriolet

“Simply put: This is so Miami. I love driving my Porsche 911 Turbo S Cab to Joe’s Stone Crab, because there is nothing like going over the MacArthur Causeway with the top down. Plus, my friend Steve Sawitz (owner of Joe’s) is a die-hard Porsche enthusiast, so it’s only fitting to outfit his valet with a car he loves and appreciates.” Joe’s Stone Crab, 11 Washington Avenue, Miami Beach; 305-673-0365; joesstonecrab.com.

RESTAURANT: KYU CAR: Jaguar F-PACE

{DRIVE}

CAR-TO-TABLE

DINING

RESTAURANT: Prime 112 CAR: Aston Martin DB11

Looking to arrive to dinner in style? The Collection’s Ken Gorin pairs his luxury rides with Miami’s top restaurants.

iami’s car culture and food scene converge for Ken Gorin, a major foodie who spends almost as much time in restaurants as he does behind the wheel of fancy cars. INDULGE asked the longtime president and co-owner of The Collection in Coral Gables to match his favorite Miami restaurants with his finest fleet of automobiles.

RESTAURANT: Zuma CAR: Maserati Levante

“The new Levante is like nothing else on the road. It’s fitting to take friends out for great dinner at Zuma — one of my all-time favorite spots. You must try the Black Cod and the ‘No-Oven’ Lobster. Delicious.” Zuma at Kimpton Epic Hotel, 270 Biscayne Boulevard Way, Miami; 305-577-0277; zumarestaurant.com.

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“KYU in Wynwood is the perfect spot to take the 2017 Jaguar F-PACE. The brand is a tried-andtrue British staple, but the new Jags are so fresh and new. This F-PACE is a head-turner. Designwise, the compact SUV is a slam dunk, and price-wise, it’s a great fit for up-and-comers.” KYU, 251 Northwest 25th Street, Miami; 786-577-0150; kyumiami.com. “We just started receiving the all-new Aston Martin DB11. It is my favorite Aston ever built. So, since Prime 112 is all about the scene, I’d pull up in a DB11 and park right up front. Everyone stops to stare at this car — it is extraordinary and hard to take your eyes off it.” Prime 112, 112 Ocean Drive, Miami Beach; 305-532-8112; mylesrestaurantgroup.com.

RESTAURANT: Red, the Steakhouse CAR: McLaren 570S

“When I drive the new McLaren 570S, I feel an unparalleled level of satisfaction and excitement. What better way to drive to a restaurant that gives me the same exact feeling?” Red, the Steakhouse, 119 Washington Avenue, Miami Beach; 305-534-3688; redthesteakhouse.com. WORDS BY EVAN S. BENN / PORTRAIT PHOTOGRAPH BY NICK GARCIA / SHOT ON LOCATION AT THE COLLECTION

the life Michael Neumann, Sales and Marketing Director of BH3 Management.

{NEIGHBORHOOD}

AVENTURA

For those of us who don’t live there, Aventura brings to mind thoughts of a booming mall and well-heeled condominium living. But for locals and others in the know, the city of Aventura is an oasis of green parks, independent boutiques and neighborhood restaurants that hug the picturesque Intracoastal Waterway. Home to the world-renowned Turnberry Isle Miami, marinas that accommodate boats of all sizes, an active arts-and-cultural center, and exciting forthcoming developments, the waterfront city is a beacon for all who enjoy a healthy mix of relaxation and adventure. Meet our guide

As Sales and Marketing Director of BH3 Management, Michael Neumann couldn’t be more jazzed about his latest project: Aventura’s uber-exclusive Privé at Island Estates. “There’s really nothing else like it,” Neumann said. The luxury residential homes are being built on an eight-acre island in the middle of Dumfoundling Bay, believed to be the last private island in South Florida available for development. “I’ve sold oceanfront, golf course and resort properties, but a private island with a marina and beach — it’s incredible.” Having grown up in Key Biscayne, Neumann has spent the past 20 years living in Aventura, where he met his wife, Liliana. They have two sons — Daniel, 14, and Ethan, 11 — and enjoy the relaxed lifestyle the city affords them. “It’s really the best location,” Neumann said. “I always say it’s the center of the universe in Miami. You’re near anything and everything you want to do.” For Neumann, that includes the beach, Dolphins games at Hard Rock Stadium and shopping at Aventura Mall and Bal Harbour Shops.

Favorite outdoor activity? “A walk or run around the three-mile Circle Loop at Turnberry Golf Course,

ʻI always say it’s the center of the universe in Miami. You’re near anything and everything you want to do.’

finishing up at Founders Park, which has an array of basketball courts, soccer fields and playgrounds. There are lots of trees as well as beautiful views.” 19999 West Country Club Drive; 305-932-6200; turnberryislemiami.com.

Turnberry Golf Course

La Montanara

Best restaurant to close a deal?

“La Montanara. Located in an office building away from traffic, it’s easy to access, with valet parking, an upscale atmosphere, water views and great service. It’s quiet, so you’re not talking over everyone. They make great Italian food.” 18851 Northeast 29th Avenue; 305-974-0147; lamontanaramenu.com.

Where do you always run into neighbors?

“I have to say Olympia Gym & Fitness Center. It’s been in business for more than 20 years, with a membership in the thousands. Anytime I’m there, I see half the real-estate world, and many of my clients who I’ve sold condos to are also members.” 20335 Biscayne Boulevard; 305-932-3500; olympiagym.com.

miamiindulge.com | FEBRUARY / MARCH 2017 | INDULGE

the life Dumfoundling Bay

Turnberry Isle Miami

How do you unwind?

“I love to take my children tubing behind the boat in Dumfoundling Bay with Privé Island in the background. It’s a lot of fun for the kids.” 5000 Island Estates Drive; 855-707-8918; mypriveisland.com.

Novecento

ʻIt has a nice atmosphere with an open kitchen, and serves great sandwiches, salads, soups and desserts.’

Nordstrom’s Café Bistro

A hidden gem at Aventura Mall?

“Not a shop, but a restaurant: Nordstrom’s Café Bistro. It’s tucked away from the crowds, has a nice atmosphere with an open kitchen, and serves great sandwiches, salads, soups and desserts.” 19507 Biscayne Boulevard; 305-356-6900; aventuramall.com.

Top shop that's not at Aventura Mall?

International Jewelers Exchange

“My wife’s favorite is the International Jewelers Exchange. They have anything and everything you want when it comes to watches and jewelry. There’s an endless selection of vendors carrying the highest-quality merchandise, all under one roof.” 19275 Biscayne Boulevard; 305-931-3383; intljewelers.com.

Bourbon Steak by Michael Mina

“Hanging out at Turnberry Isle Miami. It’s a great day for the entire family. There’s golf, the spa, a great fitness center, pools, a lazy river and restaurants.” 19999 West Country Club Drive; 305-932-6200; turnberryislemiami.com.

“Bourbon Steak by Michael Mina. We love the seafood platter with lobster, crab and oysters. I’m a big fan of the rack of lamb, and my wife will get the N.Y. strip. We also love the duck-fat fries and popcorn. It’s an amazing atmosphere with great food.” 19999 West Country Club Drive; 786-279-6600; turnberryislemiami.com/bourbon-steak.

INDULGE | FEBRUARY / MARCH 2017 | miamiindulge.com

“Mo’s Bagels. It’s one of the best delis for breakfast and lunch. They have fresh pastries, breads and rugelach. And, of course, bagels and lox.” 2780 Northeast 187th Street; 305-936-8555; mosbagelsdeli. eat24hour.com.

Can’t-miss cultural destination?

“The Aventura Arts & Cultural Center does a great job throughout the year, bringing in theater, entertainers, the symphony, art exhibits and a host of other cultural events. It’s on the water for a beautiful backdrop.” 3385 Northeast 188th Street; 305-466-8002; aventuracenter.org.

Your place for lunch?

Favorite family activity?

Best date-night restaurant?

Go-to breakfast spot?

“Novecento. Love the lunch specials and the atmosphere, with the bar in the center and a courtyard. The service is good, and it’s quiet, so I go there often for business meetings.” 18831 Biscayne Boulevard, Suite 220; 305-466-0900; novecento.com.

Coolest coffee shop?

Mo’s Bagels

Aventura Arts & Cultural Center

“I go to La Boulangerie Boul’Mich in the Promenade Shopping Center — they’ve got amazing homemade pastries and coffee.” 20475 Biscayne Boulevard, Suite G7-8; 305-974-4634; laboulangeriusa.com.

Destination for visual art? “I’m looking forward to the new art program being installed at Privé at Island Estates, which will feature an art gallery curated by Kipton Cronkite and designed by Interiors by Steven G.” 5000 Island Estates Drive; 855-707-8918; mypriveisland.com. Privé at Island Estates

WORDS BY SHAYNE BENOWITZ / PORTRAIT BY ZAK BENNETT

LOOK WHO IS JOINING

THE PARTY

FEB 18, 19, 20 2017 Join these amazing chefs at this yearâ&#x20AC;&#x2122;s Culinary Arts Pavilion: Adrianne Calvo Erin Dickins Paulette Bilsky

Ralph Pagano Paolo Dorigato Stella Giraldella

Adrianne Calvo

Ralph Pagano

Stella Giraldella

Christopher her Cramer Robyn Webb & Chef Pepin epin

New Special Culinary Experiences available

Buy your tickets now @ CChef hef PPepin epin

No matter your desire, the Greater Miami Convention & Visitors Bureau organizes carefully crafted, money-saving programs to indulge your every whim. MiamiTemptations.com ORGANIZED BY:

SPONSORED BY:

the life

{STAYCATION}

URBAN

OASIS

urns out, you don’t need to head to South Beach for a hip local getaway. Colorfully rising from the heart of the downtown financial district, SLS Brickell is the latest landmark in one of Miami’s hottest neighborhoods. Through its imaginative artwork and design, impeccable amenities and irresistible cuisine, it makes a statement — and a strong case for bypassing the beach in favor of city chic. The SLS Brickell established its vibe from the outset, throwing a swanky grand opening where Boy George entertained and acrobats filled Champagne flutes while suspended from trapeze bars. In other words, leave the kids at home for this trip and embrace the moment, be it an anniversary, a birthday or a girls’ weekend.

The new SLS Brickell makes its stylish, sophisticated mark on downtown Miami.

Philippe Starck’s playful, modern design touches are unmistakable throughout the new SLS Brickell. The property has a different vibe than its sister across the bay, the SLS South Beach, maintaining ‘a pulse all its own.’

miamiindulge.com | FEBRUARY / MARCH 2017 | INDULGE

the life Begin by striking a pose in the lobby, then marveling at the monkeys who mimic you. Not real monkeys, mind you, but digital ones that are part of a permanent art installation conceptualized by Philippe Starck. The famed French designer’s playful, modern décor is unmistakable throughout the property. Head past a lobby sculpture by Bernardi Roig to the elevators, where mirrored doors present the illusion that you’re among other well-heeled folks, their lifelike images imprinted on the walls. Why? Because Starck believes no one should ride an elevator alone. WATCH YOURSELF Up in the guest rooms, take note of the mirrors, mirrors everywhere (on the walls, on sliding doors, even on ceilings above the beds), or tilt your head and observe the smattering of furnishings left purposefully askew. The ambiance at SLS Brickell combines the thrills of SLS South Beach, its sister hotel across Biscayne Bay, with a downtown sophistication. “It’s a different vibe than the South Beach property,” marketing manager Andrew Peleckis said. “SLS Brickell has a pulse all its own.” Unwind on the rooftop deck, where infinity pools and sweeping views of downtown delight. For the ultimate in pampering, make your way to the Ciel Spa, where you can slip into an ultra-soft signature robe, sink into a zero-gravity chair and sip tea while waiting for your service. Choose from options like the So Long, Soreness massage, the Gold Cellular Youth Restore facial and the Marine Floral wrap, carried out in surprisingly well-lighted treatment rooms with warm white tones. After a trip to the steam room or sauna, indulge in the Ciel body products, also stocked in the guest rooms. DESTINATION DINING Looking for a meal from a worldclass chef? You’re in luck. The hotel is home to two gastronomic powerhouses: seafood-centric Bazaar Mar by José Andrés (see Dish, p. 55) and new Italian concept Fi’lia by Michael Schwartz. An added bonus: Andrés also pleases with room service

Two big draws of the new hotel are restaurants by top chefs José Andrés and Michael Schwartz. Andrés’ Bazaar Mar features ocean-centric creations like the California funnel cake with fresh crab, below left, and Schwartz’s Fi’lia celebrates the simplicity of Italian food and drink, below center. A mezzanine lounge, below, is decked out in leather and warm hues.

While you may never want to leave the hotel’s luxurious embrace, some of the city’s top attractions beckon from mere blocks away.

Infinity pools and breathtaking downtown views are focal points of the rooftop deck, above. The views extend to the guest rooms, where mirrors are everywhere — even on the ceilings, right.

INDULGE | FEBRUARY / MARCH 2017 | miamiindulge.com

and pool fare. Work off the indulgence in the tricked-out fitness center, complete with a spinning room. And while it’s true that you need never leave the luxurious cocoon that is the SLS Brickell, the ever-changing neighborhood beckons beyond the hotel’s sleek walls. Not long ago, the downtown suits cleared out around dinnertime and left behind a ghost town. Not anymore. Walking distance (yes, people walk in this neighborhood!) to Mary Brickell Village’s restaurants and pubs and to Brickell City Centre’s upscale stores — anchored by Saks Fifth Avenue — there’s no shortage of urban attractions to explore. If it’s raining, summon the BMW house car for the quick trip. If you want to venture a tiny bit further, hop on the Metromover or call an Uber to whisk you to the nearby Pérez Art Museum Miami and the Frost Museum of Science, opening next month. And if you never want to leave? No problem. The hotel marks the brand’s first hotel/residential project in partnership with The Related Group. A quick call to your real estate agent could make one of the 450 dreamy condos at this urban oasis your reality. WORDS BY LAUREN COMANDER

SLS Brickell, 1300 South Miami Avenue, Miami; 305-239-1300; slshotels.com/brickell.

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the life

3 must-see cities

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24 hours each F

Who says you need to stay a week to experience the vibrant flavors of Madrid, Granada and Cartagena?

PHOTOS BY EVAN S. BENN, MADRID DESTINO, ONLY YOU HOTELS, TOURIST OFFICE OF SPAIN IN MIAMI, TURISMO ANDALUZ AND ADOBE STOCK.

or a study in Spanish contrasts, spend a weekend visiting its capital city — where modern gastronomy, fashion and design brim from every neighborhood — and historic Granada, home to the Alhambra and a sister city to Coral Gables. From Miami, it’s a direct flight to Madrid, and Granada is only a 45-minute air jaunt from there. If you haven’t been to Spain recently — or have let Barcelona’s reputation for avant-garde food overshadow the rest of the country’s epicurean delights — go now for the best of the new in Madrid and old in Granada. MADRID 9 a.m.: Wake and Bakery Luxury boutique hotel Only You, located in Madrid’s chill Chueca neighborhood, opened a brand-new Only You this fall near the Atocha metro station and Madrid’s cluster of museums known as the Golden Triangle of Art. Both hotels exude contemporary urban comfort, tucked inside thoughtfully restored 19th century buildings. Both also feature full-service bakeries off their lobbies, with an outpost of pastry chef Alejandro Montes’ beloved Mamá Framboise at the new property. Suites from $250. onlyyouhotels.com.

boutiques from international fashion houses like Chanel, Valentino, Bottega Veneta, Gucci, Etro, Louis Vuitton, Hermès and more. Head south a few blocks toward Calle de Jorge Juan, where Spanish brands Pretty Ballerinas, Becara, bdba, If Shoes and others cater to locals as well as tourists. 10 a.m.: Treasure Hunt El Rastro, one of Europe’s largest outdoor flea markets, takes over Calle de la Ribera and surrounding streets of Madrid’s La Latina neighborhood every Sunday and on national holidays. Some 3,500 vendors hawk everything from leather purses to traditional clothes to dog toys. 11 a.m.: Focus on Fashion When you’ve had your fill of Rastro’s frenzied flea-market finds, head to the Salamanca District for haute couture in a serene setting. The broad and ritzy streets that make up Madrid’s Golden Mile are lined with

miamiindulge.com | FEBRUARY / MARCH 2017 | INDULGE

the life 1:30 p.m.: Lunch Like a Rock Star Salamanca also is home to the world’s best restaurant inside a department store. StreetXO, the casual offshoot of Spanish punk-rock chef David Muñoz’s three-Michelin-starred DiverXO, is on the top floor of El Corte Inglés. Ask for a seat at the kitchen counter and watch the chefs cook duck dumplings with dehydrated strawberry; tandoori lamb with Peruvian potatoes and truffles; and steamed pork buns topped with fried quail egg and Japanese shichimi spices. streetxo.com.

Midnight: One for the Road Madrid’s La Latina neighborhood is loaded with tiny tapas bars that are a great place for a nightcap. El Tempranillo, true to its name, serves an outstanding (and excellently priced) selection of Spanish wines. As with most tapas bars in Spain, you’ll get a generous plate of cured meats — here, roughly sliced chorizo — on the house when you order drinks. If you have room for more, don’t miss the cool foie gras over warm apple slices.

3 p.m.: Eye on Art If you only have time for one of Madrid’s marquee art museums, consider the Reina Sofía, currently celebrating its 25th year of showing mostly Spanish contemporary and modern art. The Reina Sofía flows through multiple floors and wings of a former hospital. Dalí and Miró are among the most notable artists in the collection. Picasso’s Guernica — with its violent stokes of white, gray and black — is the museum’s showstopper. museoreinasofia.es/en.

8 p.m.: Drinking While Shopping After freshening up in your room, head out for a pre-dinner drink to… a grocery store? Yep. Mercado de San Antón features a fresh-produce market on its first floor, a number of tapas stands upstairs, and a rooftop bar and restaurant. Here’s your move: Enjoy a glass or two of cava upstairs, then venture downstairs to pick up some Spanish spices, chocolates and canned fish to take home for your foodie friends. facebook.com/mercadosananton.com. 9:30 p.m.: No Menu, No Worries At La Tasquita de Enfrente, there is no set menu. Instead, if you’re fortunate enough to occupy one of Tasquita’s handful of tables, chef-owner Juanjo López Bedmar will cook for you. He sends out a progression of whatever he comes up with based on that day’s produce and catch: twists on Spanish classics like ensaladilla rusa to seasonal rarities like fried sea anemone and tiny, teardropshape peas that cost upward of $350 a pound. tasquitadeenfrente@gmail.com.

INDULGE | FEBRUARY / MARCH 2017 | miamiindulge.com

GRANADA 9:30 a.m.: Walk Through History Start your day in Granada with a thoughtful stroll through the narrow, twisting, cobblestone-paved streets of Albaicín. The historic Moorish quarter is awash in Mediterranean blues and whites, its homes alive with bountiful balcony gardens. Albaicín was once a center of Granada’s Jewish and Islamic populations, until they were forced to convert or leave in the 15th and 16th centuries. 11 a.m.: Spice Things Up As you stroll through Albaicín, be sure to poke your head into the myriad storefront shops, where locals gather their daily ingredients and sundries. For fresh-from-the-oven baguettes, Panadería María is worth seeking out. Rincón del Sabor stocks spices, jarred pâtés, chocolates and other candies that make good gifts or take-home memories. Buy a bag of ras el hanout, an earthy spice blend with a kick that traces to Andalusia’s North African influence.

11:30 a.m.: The Pearl of Granada The Alhambra, like the Louvre and the Vatican, is filled with such remarkable beauty and fascinating antiquity that it is impossible to fully appreciate in a day. Hire a private guide (ask for Federico A. from toursbylocals.com) to make the most of your time and give you a primer in Islamic architecture and Spanish history. A former medieval fortress that was converted into a lavish Moorish palace, the Alhambra and its Generalife gardens are UNESCO World Heritage Sites. General admission $14; guided tours $55$250. alhambradegranada.org/en.

PHOTOS BY EVAN S. BENN, MADRID DESTINO,TOURIST OFFICE OF SPAIN IN MIAMI, TURISMO ANDALUZ AND ADOBE STOCK.

5:30 p.m.: Tapas to Tide You Over The historic Mercado de San Miguel, built in 1916 just off Madrid’s central Plaza Mayor, reopened several years ago as a destination food hall. More than two dozen kiosks sell all sorts of freshly prepared tapas for rarely more than a few euros. It’s the perfect place to get acquainted with jamón ibérico de bellota, Spain’s prized ham from acorn-fed pigs. mercadodesanmiguel.es/en.

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the life 2:30 p.m.: A Cold One With a View It’s usually a safe bet to be skeptical of restaurants with incredible views — the scenery often overshadows the food. But Mirador de Moryama, a restaurant set in a hillside garden, serves food that’s equally as satisfying as its drop-dead-gorgeous views of the Alhambra. Pair an order of oxtail croquettes with a cold Reserva 1925 lager from Granada’s Cervezas Alhambra. miradordemorayma.com/ en; cervezasalhambra.com/en. 5 p.m.: Kick Back in a Convent The AC Palacio de Santa Paula, part of Marriott’s Autograph Collection of modern and boutique hotels, retains the old-world charm of its former convent days. Stone archways lead to a steam room and sauna hidden behind the fitness center. A courtyard situated in the center of the 75-room property provides a calm reprieve from which to savor a vermouth apéritif. Suites from $240. marriott.com.

CARTAGENA, COLOMBIA

With round-trip fares from Miami as low as $215 and affordable luxury in endless supply, it’s no wonder Cartagena has surged to the top of many weekend-getaway lists. Cartagena’s walled-in Old City, a UNESCO World Heritage Site, is full of Caribbean breezes, laid-back vibes, breathtaking sea views and colorful colonial architecture. Use our guide to plot a romantic overnight stay, or, if you have more than a weekend, consider visiting the plentiful islands — like Isla Barú — just off the city’s coast. EAT La Cevicheria: Even an appearance on Anthony Bourdain’s No Reservations hasn’t ruined the quiet and unassuming appeal of tiny La Cevicheria. Order a classic Ceviche and the Tostones de la Madre Teresa. The heavenly Mother Teresa plate brings fresh shrimp stir-fried with zucchini and mushrooms that are tossed in a spicy gooseberry sauce and served over thinly smashed and fried plantains. Be sure to get a table outside to take in Cartagena’s relaxed street vibes. lacevicheriacartagena.com.

8 p.m.: Med Meets Nikkei A few blocks from the hotel and in the shadow of Granada’s main cathedral, Sibarius restaurant in Plaza Bib-Rambla serves SpanishMediterranean cuisine with PeruvianJapanese influences. A specialized gin program matches well with Sibarius’ oyster bar and sushi options. The restaurant also serves an excellent spin on the traditional salmorejo, cold bread-and-tomato soup that here comes with a dollop of olive oil ice cream. restaurantesibarius.com/en. 11 p.m.: ¡Olé! The hilltop neighborhood of Sacromonte is where Granada’s gypsy population settled after the Granada War. They brought with them their unique style of flamenco, called zambra, which displays roots in the music and dance of India, Africa and Europe. Nightly shows at Cueva de La Rocío, one of Sacromonte’s cavelike flamenco restaurants, depict a dramatic romance that culminates in a wedding. From $20 for a show and drink. cuevalarocio.es. WORDS BY EVAN S. BENN

INDULGE | FEBRUARY / MARCH 2017 | miamiindulge.com

La Cueva del Arte: For local art, stop by La Cueva del Arte, a large colonial structure featuring an immense central garden. Walk through the expansive photography collection, grabbing a refreshment along the way at the cool La Presentación café. There is an outdoor movie theater here, so check before you go for showtimes and other events. lacuevadelarte.com.co. DRINK Café del Mural: The cool, artsy, bohemian neighborhood Getsemaní is home to this laboratory of coffee alchemy. Let owner David Arzayus Mercado prepare you a hot or cold coffee with an infusion of passion fruit or other local produce. Since this coffee shops opens at 3 p.m., it’s perfectly acceptable to skip the fruit and ask for a shot of liquor in your java. facebook.com/cafedelmural. DANCE Café Havana: Live salsa bands perform nightly at the city’s hottest club, where Hillary Clinton let her hair down during the 2012 Summit of the Americas. After you’ve built up an appetite on the dance floor, step outside for some of Cartagena’s best street eats, including arepas that are so good. cafehavanacartagena.com. STAY Hotel Quadrifolio: This hotel is a showpiece of historic Spanish colonial design with loads of contemporary appeal, including a rooftop lounge overlooking the Old City. Eight large suites are quiet, private and full of light, while large public areas like a living room and library invite guests to hang out. From $234 a night. hotelquadrifolio.com. — WORDS BY ZAK BENNETT

PHOTOS BY EVAN S. BENN, CERVEZAS ALHAMBRA, MADRID DESTINO, ONLY YOU HOTELS, TOURIST OFFICE OF SPAIN IN MIAMI, TURISMO ANDALUZ AND ADOBE STOCK. PHOTOGRAPHY: CARTAGENA CITY, TOP (ADOBE STOCK); ALL OTHERS BY ZAK BENNETT (CARTGENA)

SEE University of Cartagena: If you’re a literary buff, visit Nobel Prizewinning Colombian novelist Gabriel “Gabo” García Márquez’s resting place at the University of Cartagena, where he started his career. The courtyard garden and tomb is not only a good place to pay homage to one of the world’s most decorated writers, it’s also a great place to cool off from wandering Cartagena’s winding streets. unicartagena.edu.co.

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BEAUTY IS IN THE DETAILS

INDULGE F E B RUA RY / M A RC H 2 0 1 7

PHOTO BY FELIPE CUEVAS

Glorious food

Miami is a city for eaters of all stripes. Adventurous eaters and conservative ones. Vegan and carnivorous. Thrifty and extravagant. Diners who grab their meals and go, fast-casual style, and those who wish to be doted on. Home cooks and professional chefs. Prime rib and pastelitos. We know how to eat, and we know what we like. But how well do we know the people behind the scenes, making the experience of eating a form of art? In these pages we introduce you to our Culinary Dream Team, five dynamic Miami restaurant workers who are each at the top of their game. And meet our Restaurateurs on the Rise, owners of four hospitality empires who are so good at what they do, they know what you want before you know you want it.

CULINARY

DREAM

TEAM These five dynamic, unstoppable Miami all-stars — a chef, pastry chef, general manager, sommelier and hostess — are the ones we’d want to lead our make-believe Café INDULGE. Get a glimpse inside their creative minds.

WORDS BY EVAN S. BENN / PHOTOGRAPHY BY FELIPE CUEVAS SHOT ON LOCATION AT SOYKA RESTAURANT / HAIR, MAKEUP AND GROOMING: RORY LEE AND KARIN VARGAS FOR MAKEUP BY RORYLEE / SET STYLING: KARLA BARTOLONE / ART DIRECTION AND DESIGN: J.M. COTO / WOMEN'S WARDROBES STYLED BY CLAUDIA MIYAR, COURTESY OF NEIMAN MARCUS AT MERRICK PARK

CHEF

Jeremy Ford

He made Miami proud by being the city’s first Top Chef winner. Now we’re rooting for this martial arts-practicing single dad to lift Miami’s dining reputation to new heights.

CURRENT JOB Executive Chef at Matador Room by Jean-Georges Vongerichten at the Miami Beach Edition. YEARS IN THE INDUSTRY 15. “My first job was garde manger at Matthew’s, a four-diamond restaurant in my hometown of Jacksonville. I was 16.” IF I DIDN’T WORK IN RESTAURANTS… “I would probably be an architect like my dad. I always found that to be interesting and creative.” MY TYPICAL DAY “I get my daughter, Maddy, ready for school and drop her off. I try to squeeze in a jiu-jitsu class if I’m lucky. Then I’ll reply to as many emails as I possibly can. I’m notorious for doing this on my phone instead of a computer, which would probably be easier. “I head to the restaurant to check on prep and deliveries that have come in to ensure they are up to our standards. I might be working on a dish to serve or demo at an upcoming event, or maybe I’m playing around with some new seasonal recipes to put on our menu.

SHRIMP IN ‘AGUA DIABLO’ Serves 4

of culinary development. He’s the best chef I ever worked for. He taught me how to control what I put on a plate.”

amazing cultures and taste incredible food. I can say Miami is definitely on its way to being one of the world’s best cities for food.”

ITALIAN BY BIRTH “My mother was adopted. When I was younger, we found her biological family, and they were all Italian — and amazing cooks. It suddenly all made sense: I had found the root of my addiction to cooking. The first day we met them in California, they taught me how to make pasta with meat filling.”

WHAT’S NEXT? “Right now my focus remains on Matador Room. Let’s just say there will be a lot more fish in my future.” (See p. 95 for the big reveal.)

‘You have to master the basics before you can even think about trying new, innovative techniques.’ “I jump out to pick up my daughter from school and get her settled at home. On Mondays when I’m off, we have lunch together. “Then I’m back at the restaurant, running down the evening game plan with the staff, looking at the reservations for VIPs and names I recognize. Next thing, it’s go time. After service, which is anywhere from midnight to 2 a.m., I usually go straight home. It all starts again at 6:30 a.m.” A CHEF’S MOST UNDER-APPRECIATED TOOL “A Microplane grater.” WHO TAUGHT ME TO COOK “Matthew Medure of Matthew’s in Jacksonville. And Gregory Brainin, Jean-Georges’ director

WORD ASSOCIATION! THE FIRST THING THAT COMES TO MIND… Yelp: “Oh, gosh…” Food Critic: “Focus, team. We got this.” Most Delicious Thing Ever: “Dinner at Jean-Georges in NYC.” VIP at Table 10: “Touch the table and smile. Also: Everyone’s a VIP.” THE MOST FRUSTRATING PART OF MY JOB “The business side. I love to cook, but there are so many more responsibilities that come with running a kitchen.” FAVORITE INGREDIENT TO COOK “Fish.” HOW MIAMI STACKS UP TO OTHER FOOD CITIES “I’ve gotten to travel a ton this year and see some

POST-SHIFT HANGOUT “The Anderson. I’ll have whatever they want to make with gin.” FAVORITE MATADOR DISH “Florida Keys Shrimp in ‘Agua Diablo’ with Banana and Almonds. I love that the flavors are unexpected but delicious together, and the dish has the perfect balance of acid, salt and heat.” SOMETHING PEOPLE DON’T UNDERSTAND ABOUT RESTAURANT LIFE “It isn’t as glamorous as it looks. Being successful in this career is all about having patience.” ONE MORE THING “I can’t say thank you enough to all of the supporters I have had from this glorious city. I’m truly proud of this amazing place. 305 for life!”

Matador Room at the Miami Beach Edition, 2901 Collins Avenue, Miami Beach; 786-257-4600; matadorroom.com. At SOBEWFF: Jeremy Ford and Matador Room will present food at Wine Spectator’s Best of the Best at the Fontainebleau on February 24; sobefest.com.

INGREDIENTS 1 cups Key West pink shrimp, peeled, deveined and cut lengthwise 2 tablespoons kosher salt, divided 1 tablespoon fresh mint, bruised 8 cups water, boiling 1¼ cups fresh lime juice ¼ cup clementine juice (can substitute orange or tangerine) 1 teaspoon clementine peel (can substitute orange or tangerine) 3 tablespoons red finger chiles, seeds removed 2 teaspoons habanero chiles, ribs and seeds removed 2 teaspoons garlic, green “germ” stem removed 20 roasted and salted Marcona almonds, chopped 1 ripe banana, cut into ¼-inch slices 1 tablespoon micro cilantro 2 teaspoons olive oil ½ teaspoon sea salt 1. Mix together the shrimp, ¾ teaspoon kosher salt and mint, and let stand 15 minutes. Pour the boiling water over the shrimp mixture. Cover with plastic wrap and let poach for 1 minute. Strain off all the liquid, spread on a baking sheet, and cool in the freezer for 15 minutes. 2. To make the “agua diablo,” combine citrus juices, citrus peel, chiles, garlic and remaining kosher salt in a blender and blitz until smooth. Strain through a fine mesh strainer and chill until ready to use. 3. To serve, divide the shrimp between four plates, pour the “agua diablo” sauce on top and garnish with chopped almonds, banana slices, micro cilantro, olive oil and sea salt.

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FAVORITE DISH AT AREA 31 “A tie: Cobia Tataki and Braised Lamb.” SHOULD WE BE TIPPING HOSTESSES? “Absolutely! Especially if someone has gone above and beyond for the guest. A good example would be a proposal or reserving a favorite table. Always tip on the way out. It shows your appreciation and how much you enjoyed your experience.” THE LAST REALLY BAD CUSTOMER I HAD “It was very frustrating. I had a guest who asked to be moved to at least five different tables. I did it all with a smile, and I made a point to say, ‘No matter where you sit, the food will taste just as good!’ There is not one bad seat at Area 31.”

HOSTESS

Anna Bélla Moïse

Insider advice from the first person you’ll interact with at a restaurant: Stop asking to change tables — and start tipping hostesses.

MOST REWARDING PART OF MY JOB “I meet all sorts of characters. It never gets boring!”

Anna Bélla Moïse wears an Alexis “Kourtney” Long-Sleeve Romper in ash pink while confirming a reservation. CURRENT JOB Host Supervisor at Area 31 Restaurant in Brickell. YEARS IN THE INDUSTRY 12. IF I DIDN’T WORK IN RESTAURANTS… “I would definitely be an accountant.” MY TYPICAL DAY “I have to have coffee. That is a must. I walk out in the yard for five minutes, phone in hand, and see what I have going on for the day. “I start work at 3 p.m. First thing, I go to OpenTable and see how

many reservations we have for the night. I go through each one, noting any special requests or allergies in the guest notes. If we have a marriage proposal or two for the night, some guests send flowers for us to arrange on the table. We do our best to make it an all-out experience they will never forget. “I’ll print out the special requests and make the kitchen aware of them, and we print special menus for those with sensitive palates. Then I make the floor plan for the servers, dividing sections evenly among the

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most skilled servers and those who are still learning. During pre-shift, everyone is made aware of what to expect and what is expected of them, and we get ready to rumble. “I normally leave work around 11. I’ll either meet up with friends for a late dinner, or if I’m really tired I’ll head home and pour myself a glass of red wine. And look forward to doing it all again the next day.” MOST TRUSTWORTHY TOOL ON THE JOB “My smile — and my positive attitude.”

IT’S 8 P.M. ON A SATURDAY, AND SOMEONE CALLS BEGGING FOR A TABLE FOR SIX “That can be tricky, but I will always do my best to accommodate. There might be a bit of a wait, but I’ll take care of them.” SOMETHING PEOPLE DON’T UNDERSTAND ABOUT RESTAURANT LIFE “The daily demands and fast-paced energy of a restaurant are tough, but they make you a better, more understanding individual. Sometimes the rewards outweigh the demands.”

Area 31 at the Kimpton Epic Hotel, 270 Biscayne Boulevard Way, Miami; 305-424-5234; area31restaurant.com. At SOBEWFF: Area 31 will present food at Wine Spectator’s Best of the Best at the Fontainebleau on February 24; sobefest.com.

CURRENT JOB Executive Pastry Chef at Kuro at the Seminole Hard Rock Hotel & Casino.

The chef digs into a chocolate bar. He says chocolate is the most versatile ingredient he works with at Kuro.

YEARS IN THE INDUSTRY 8. IF I DIDN’T WORK IN RESTAURANTS… “I would probably be in the ocean. I was a marine biology major at University of South Florida before I switched to culinary school.” MY TYPICAL DAY “At 9 a.m. I feed the animals. I’ve got Marley, a pixie-bob cat who is 6. And Holly, an American bulldog. She’s 8 and she’s a sleeper. “By noon I’m at work and making coffee. I’ll look over the day’s prep and place food orders for the next day from our purveyors. I’ll prep that night’s desserts until about 4:30. We’ll check everyone’s stations, and I try to remember to take five minutes to eat something. “Service starts at 5:30. Through service we’re coming up with new dishes for omakase tasting menus, we’re developing menus, and we’re testing new techniques and recipes. By 11 p.m. service is wrapping up, and we’ll break down and clean our stations. At 12:30 a.m. I clock out the line cooks. At 1 a.m., I send a nightly recap email, drive home and do it again the next day.” THE MOMENT I KNEW I WANTED TO BE A PASTRY CHEF “My winter break from USF in 2008. I drove back home to High Springs, and when I walked in the door, my mom was pulling a pumpkin cheesecake out of the oven. She asked me to help her unmold the cheesecake, and I cracked it. I made her a promise that it would never happen again. And here I am.” GO-TO DRINK? “An Arnold Palmer with fresh-squeezed lemons. That’s what I drink during and after work. After being on your feet all day, nothing feels better than rehydrating with iced tea and lemonade.” ON GLUTEN-FREE, NUT ALLERGIES AND OTHER DIETARY RESTRICTIONS “Things like that make me more aware as a pastry chef and cause me to really look at how I compose dishes. I have to make sure we have desserts that are approachable and safe for anybody. Being aware of such restrictions

PASTRY CHEF

Ross Evans

This Florida native almost became a marine biologist. Then he decided to take a bite out of a sweeter life.

pushes you out of your comfort zone and forces you to be more creative.” I JUDGE WHETHER IT’S BEEN A GOOD DAY BASED ON… “The mood of Marley and Holly when I get home. They’re always happy to see me — so every day is a good day.” FAVORITE INGREDIENT TO COOK WITH “Chocolate. Endless possibilities. I can create anything with chocolate — cake, mousse, custard, bon bon, showpieces and more. Chocolate is one of the most versatile ingredients out there.” BUT JAPANESE DESSERTS — NOT SO CHOCOLATEY “Before opening Kuro, I had no experience with Japanese cuisine. I threw my knowledge of traditional desserts out the window, and I started

learning the flavor profiles and textures upon which Japanese desserts are built. I have taken the techniques and methods learned over my years in the industry, and I’m using Japanese ingredients to see how far we can push the limits of new-style Japanese cuisine.” FAVORITE DISH AT KURO “Our blacksesame panna cotta: Kuro Goma Panna Cotta. That was an original

from Kuro’s menu-development stages, and I haven’t been able to let go of it.” SOMETHING PEOPLE DON’T UNDERSTAND ABOUT RESTAURANT LIFE “The hours. Most people don’t get the amount of time that goes into running a successful restaurant. Doing things right takes time, and there are not many people who can grasp the concept of working 60-70 hours a week with food.”

Kuro at the Seminole Hard Rock Hotel & Casino, One Seminole Way, Hollywood; 954-327-7625; seminolehardrockhollywood.com. At SOBEWFF: Ross Evans will present at the Decadent Dessert Party hosted by Duff Goldman at the National Hotel on February 25; sobefest.com.

CURRENT JOB Beverage Manager for The Genuine Hospitality Group, Michael Schwartz’s restaurant and events company. YEARS IN THE INDUSTRY 8. IF I DIDN’T WORK IN RESTAURANTS… “I would be a teacher.” MY TYPICAL DAY “At 10 a.m. I panic about being late for work. Grab an oatmeal and yogurt and run out of the house. At Michael’s Genuine Food & Drink, I get a quick coffee and eat my oatmeal and yogurt at the bar. “I usually walk between the restaurants throughout the day — Harry’s, Michael’s Genuine, Ella and Cypress Tavern are all less than five minutes away from each other. By 2 p.m. I’m sweating and running into the wine room at Michael’s Genuine to cool off. “At 5 p.m., it’s dinner pre-shift, and I try to have something prepared for the servers — a quiz, a cool food-and-wine pairing, or even a blind tasting, where we discuss what they think something is, and then reveal it. “By 8 p.m. I’m just doing circles around Michael’s Genuine, helping guests with their wine selection. At 10ish, I rush home to try to see my boyfriend before he falls asleep.” MOST EXPENSIVE BOTTLE I EVER OPENED “Domaine de la RomanéeConti La Tâche 2004. It was for a hotel guest, when I worked at the Setai. He and his son drank less than half the bottle and gave the rest to the staff. Best. Night. Ever.” BEFORE THE GENUINE HOSPITALITY GROUP “I studied hospitality at Florida International University, and I realized if I wanted to be in the industry, I needed some experience. I worked at a sports bar between school and home. It taught me how to work fast and efficiently. “Then I worked as a harvest intern at Domaine de Bellene, a winery in Burgundy. I did everything from harvesting to crushing grapes to working the bottling line. It was an experience that I think about every day. It changed my understanding about what goes into making a bottle of wine.”

SOMMELIER

Amanda Fraga

She’s a super somm who is as comfortable with wine, cocktail and beer pairings as she is around chef Michael Schwartz’s discerning clientele. THE MOST FRUSTRATING PART OF MY JOB “All the little cuts I get on my index finger from stubborn wine cap foil.” HOW TO TASTE WINE THE RIGHT WAY “I strongly believe that the best way to judge a wine is by tasting twice when it’s presented to you. The first taste usually shocks your palate. The second taste really shows a wine’s true colors.” PICK ONE: WINE FROM CALIFORNIA OR FRANCE “It’s hard to compare. France has many different varietals and regions. So, for variation, definitely France.” FAVORITE DISH AT FI’LIA — AND A WINE, COCKTAIL AND BEER TO PAIR WITH IT “Beef Carpaccio with sunchoke, green onion and mustard vinaigrette is a great way to start your meal. “For a cocktail pairing, Fi’lia’s

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Amanda Fraga wears a Victoria Beckham Short-Sleeve Cutout Midi Dress in navy while tasting a glass of wine.

Parched drink is a refreshing choice. Ingredients include Effen cucumber vodka and parsley, which go well with the sunchokes in the dish. Try a richer white wine with weight, like the Tocai from Clendenen Family Vineyards. For beer, go with La Menabrea, a blonde Italian craft lager. It’s perfectly fresh and crisp.”

interesting, and the staff is nice and attentive, with a cool vibe.”

GO-TO DRINK “After a long shift, I love going to J. Wakefield Brewing in Wynwood. The beers are always

ONE MORE THING “Follow my wine follies on Instagram: @quepasamanda.”

SOMETHING PEOPLE DON’T UNDERSTAND ABOUT RESTAURANT LIFE “It’s nonstop. All day and into the night. I love it. I love working nights and weekends and being off on Mondays. Everyone else is at work, and the city almost feels peaceful.”

The Genuine Hospitality Group: Michael's Genuine Food & Drink, Cypress Tavern, Harry's Pizzeria, Ella, Fi'lia, 150 Central Park, Michael's Genuine Pub; thegenuinekitchen.com. At SOBEWFF: Michael’s Genuine Food & Drink hosts a 10th anniversary party with Michael Schwartz, Marc Vetri and Jonathan Waxman on February 23; sobefest.com.

GENERAL MANAGER

Mary Zayaruzny

FAVORITE DISH AT UPLAND “It changes all the time, but I love the Coal Roasted Salmon. Crispy skin on the outside, perfect medium inside, with fresh grapefruit and garden elements. It shows chef’s incredible skill and passion. Killer dish.”

A veteran of the NYC restaurant scene who dreams of Broadway, she directs beautiful performances daily at Stephen Starr’s new South of Fifth hotspot.

AND FOR THAT POST-SHIFT MARTINI? “I go to my buddy John Lermayer’s fantastic bar, Sweet Liberty.” ON TURNING BAD EXPERIENCES INTO GOOD ONES “It’s really important to win over irate guests and tough critics. You never know what’s behind someone’s bad mood — and often it’s an outside influence, not the restaurant. The last guest experience I had that started shaky ended up with that person being one of our best, most regular guests.” TWO THINGS ANYONE CAN DO TO GET BETTER TREATMENT AT A RESTAURANT “Be kind. Respect the staff.”

Mary Zayaruzny wears a Milly Half-Sleeve V-Neck Fit-andFlare Dress in fuchsia as she prepares for dinner service. CURRENT JOB General Manager at Upland Restaurant in Miami Beach. YEARS IN THE INDUSTRY 14. IF I DIDN’T WORK IN RESTAURANTS… “I would be a Broadway star!” MY TYPICAL DAY “I always start with coffee and usually drop off some dry cleaning. I may pop by MAC to get lipstick — Russian Red is the only shade I use (I was born in the Ukraine, and my family came to Connecticut in 1991). “Once I arrive at work, I check in with chef Justin Smillie and my management team to assess our needs for the day. This includes

cross-checking our systems and making sure the financial health of the business is in a good place. I then make sure everyone and everything is set up for a successful service. “Being in a new restaurant with an ever-evolving menu, I work closely with the kitchen team to make sure the menu is up to date and fresh. My day always includes tasting dishes to ensure consistency. When service starts, I’m all eyes and ears, and guests immediately become our first priority as the doors open. The rest of the day is committed to providing perfect dining experiences, making regulars and making friends. My day may end with a slightly dirty martini.”

IS THE CUSTOMER ALWAYS RIGHT? “We don’t have customers — we have guests. And: absolutely!” MOST FRUSTRATING PART OF A RESTAURANT JOB “Maintaining a work-life balance.” MOST REWARDING PART OF A RESTAURANT JOB “Putting on the perfect show.” WORD ASSOCIATION! THE FIRST THING THAT COMES TO MIND… Yelp: “Area of opportunity.” Food Critic: “Anticipation.” Most Delicious Thing Ever: “Fresh from the farm.” VIP at Table 10: “VIP at every table!”

SOMETHING PEOPLE DON’T UNDERSTAND ABOUT RESTAURANT LIFE “There’s a lot more to it than meets the eye. The number of people, the level of skill and the amount of time management that go into creating a perfect guest experience. Things only go as they should if all of these elements fall into place in synchronicity.” ☐

Upland, 49 Collins Avenue, Miami Beach; 305-602-9998; uplandmiami.com. At SOBEWFF: Upland will be presenting at Barilla’s Italian Bites on the Beach on February 23 and at Wine Spectator’s Best of the Best at the Fontainebleau on February 24; sobefest.com.

miamiindulge.com | FEBRUARY / MARCH 2017 | INDULGE

RestauratEurs ON THE RISE

Grove Bay Hospitality Group Ignacio Garcia-Menocal, Eddie Acevedo and Francesco Balli

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THE BIG THINKERS BEHIND SOME OF SOUTH FLORIDA’S HOTTEST RESTAURANT EMPIRES SHARE THEIR SECRETS FOR STAYING IN THE BLACK IN WHITE-HOT MIAMI. WORDS BY TOM AUSTIN, ERIC BARTON, EVAN S. BENN AND VICTORIA PESCE ELLIOTT PORTRAITS BY NICK GARCIA / SHOT ON LOCATION AT BLINDLIGHT STUDIO IN MIAMI

ust before Christmas, the three diehard Miamians behind Grove Bay Hospitality Group finessed the neat trick of opening two major restaurants at Brickell City Centre — on the same day. Grove Bay now has the first American outpost of Big Easy Winebar & Grill by Ernie Els, a 200-seat fine-dining restaurant backed by the South African golfer/vintner. Big Easy draws on the wines of South Africa and the talents of South African chef Maryna Frederiksen, known for dishes like Bison Ribeye and Grilled Nigerian Prawns in peri-peri garlic butter. Next door to it is Grove Bay’s American Harvest, a 60-seat fastcasual affair that serves a Cuban Hipster Bowl with organic black beans and an All-Natural Chicken Salad that substitutes yogurt for mayo. They’re the latest in an rapidly expanding portfolio for Grove Bay, which was founded in 2010 and now includes Shula’s 347 Grill in Coral Gables and Glass & Vine in Coconut Grove. Open since last March, Glass & Vine is Grove Bay’s aesthetic mothership, a gorgeously airy space within Peacock Park that’s helmed by the talented young chef Giorgio Rapicavoli (Eating House).

FILLING A VOID

The Grove Bay partners — co-founders and CEOs Ignacio GarciaMenocal and Francesco Balli and COO Eddie Acevedo — are married guys with children and accounting degrees. They take an eye-on-thebottom-line approach to the restaurant game while also maintaining a focus on food quality and service hospitality. Grove Bay’s restaurants all share a certain creative alchemy — a smart business idea bolstered by appealing design and enticing food. The first step, said Garcia-Menocal, a former Deloitte manager and CFO of 50 Eggs, is to “identify what Miami is missing.” Then, building upon their myriad business experiences to form a successful operation, the goal is to “add something new to the culinary landscape.” The partners saw a need in Coconut Grove for an indoor-outdoor restaurant with a star chef, which they satisfied with Glass & Vine. In Brickell, they have a hunch that American Harvest will draw crowds seeking healthy, clean food, and that Big Easy will lure the curious with its South African blend of Dutch and Indian flavors. “Downtown Miami has enough density now to support several large chef-driven restaurants,” said Puerto Rico-born Acevedo, who was previously COO of 50 Eggs Inc. “We’re in the third wave of the Miami culinary scene, building on chefs from Norman Van Aken to Michael Schwartz.” As with most restaurateurs, the Grove Bay guys dine out regularly, a mix of pleasure and research. They cite MC Kitchen, Blue Collar, Macchialina, Phuc Yea, Grown and Shake Shack as some of their favorites in town, and Versailles is on their regular rotation. The partners seem to understand why certain restaurants work, and the importance of creating a legacy of goodwill and tradition: When you lay roots in Miami, for instance, regular visits to Versailles are part of your DNA.

Cape Malay Seafood Pot at Big Easy Winebar & Grill by Ernie Els.

CLEAR VISION

In the next few months, Grove Bay will be opening an American Harvest in South Miami, as well as Stiltsville Fish Bar, set in the old Joe Allen space (most recently PB Steak) on Purdy Avenue in Miami Beach. Stiltsville is the latest effort by the husband-and-wife chef team of Jeff McInnis and Janine Booth, known for the Sarsaparilla Club at the Shelborne. Grove Bay’s plans call for garage doors that open up toward the water, plus rooftop dining and a daytime seafood market. The group also is working on Afishonado, a restaurant with chef Jeremy Ford of Matador Room (see Culinary Dream Team, p. 86). Ford described his Grove Bay partners as “professionals who understand the day-to-day operations of a restaurant. “That allows me,” Ford continued, “to stay focused on my craft as a chef and do what I love most — cook and create.” Next on the horizon: Grove Bay is playing an instrumental role in The Harbour in Historic Coconut Grove, a bayfront retail complex with three new restaurants at the current site of Miami institution Scotty’s Landing. For Balli, a former manager for Ernst & Young, he and his Grove Bay partners are prepared for the long run. “You have to have internal controls, keep an eye on costs, and watch every aspect of the operation,” he said. “We’re not rock stars. Restaurants aren’t a sprint for us. It’s a marathon. We want to be around in 30 years, still making money.” —TOM AUSTIN

RESTAURANT ROLL CALL

Spicy Thai Salad at American Harvest.

Glass & Vine (Coconut Grove) Shula’s 347 Grill (Coral Gables) Corona Beach House (Miami International Airport) Big Easy Winebar & Grill by Ernie Els (Brickell City Centre) American Harvest (Brickell City Centre) Stiltsville Fish Bar (Miami Beach*) Afishonado* Cut + Dry* Hangar 42* * COMING SOON

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Rigatoni Vodka with Peas and Mascarpone at PizzaCraft.

JEY Hospitality Marc Falsetto and Charles Hazlett

WHY FRET OVER FINE DINING WHEN YOU CAN HAVE A BLAST SELLING BURGERS, TACOS AND PIZZAS? THESE PARTNERS LEARNED HOW TO JUST ENJOY THEMSELVES.

arc Falsetto and Charles Hazlett became friends and business partners over penne alla vodka. Hazlett was a regular at Falsetto’s first restaurant, Primo’s, in Miami. He’d order a bowl of pasta, and Falsetto would talk his ear off about his big plans — and his need for a partner. “Marc had all these ideas,” Hazlett remembered. “I’d have to tell him, ‘Hey, I’m not interested.’ ” This was back in 2008, just as the humble hamburger was beginning its national ascent from fast food to gourmet. In South Florida, foodies were itching to find the next patty-and-bun phenomenon to examine and exalt. “I wanted to elevate the burger in a Chicago speakeasy-style environment,” Falsetto said. “Nobody was doing that here.” Although the two had become friendly, Hazlett — a former executive and financial consultant for Merrill Lynch, Morgan Stanley and Prudential Securities — had recently lost a bunch of cash on two failed restaurants. The last thing he wanted was to do that again. So he told Falsetto to bring him a business plan, figuring that would be the end of it.

‘IT’S IN MY BLOOD’

But Falsetto had been preparing for that moment. Growing up in Ottawa, where his Calabria-born father had owned Italian restaurants, Falsetto started bussing tables when he was 8. On Sundays, he’d cut the fresh-baked bread. And whenever he could, he’d be in the back of the house, learning how to put dough through a pasta machine and the proper way to roll a meatball.

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Falsetto’s family moved to Miami when he was 16, and he went to college in Orlando for a finance degree. “I’ve always been taught to stay away from the restaurant business,” Falsetto said. “But it was in my blood.” After college, he opened Primo’s in The Grand Doubletree, just north of the Venetian Causeway. All along, he was thinking bigger. So when Hazlett asked for his business plan, Falsetto was ready. “The next day, he handed me a 200-page plan,” Hazlett recalled. “I realized, ‘OK, he’s calling my bluff.’” In 2010, they opened Rok:Brgr on Second Avenue in Himmarshee, Fort Lauderdale’s historic nightlife district. Their creative burgers on specialty brioche buns were a hit, and in 2012 they opened a second Rok:Brgr in South Miami. Meanwhile, they formed a company, JEY Hospitality, for “Just Enjoy Yourself,” something Falsetto and his cousins used to say when they were kids.

NOT LETTING UP

Using the burger concept as a jump-off point, Falsetto and Hazlett added five more Miami-Dade and Broward restaurants to their portfolio in 2014 and 2015, including TacoCraft and PizzaCraft. Each time, they kept the formula the same: Open in places that used to be restaurants, to keep build-out costs to a minimum, and look for hightraffic areas with a good concentration of millennials who will come for dinner and stay for drinks. With the breakneck pace of the openings, Falsetto and Hazlett were working 80-hour weeks. Falsetto was in New York when, in December 2015, he felt a stupendous pain in his stomach. Doctors found a tumor on his pancreas. Surgery was a success, but a subsequent infection had Falsetto laid up in a hospital for five weeks. He got out and returned to Miami for the opening of TacoCraft in South Miami. “I left the hospital and cut the ribbon the next day,” he said. The friends and business partners haven’t looked back since. JEY Hospitality now boasts 11 restaurants and clubs across MiamiDade, Broward and Palm Beach counties, with plans to spread TacoCraft and Rok:Brgr statewide first, then nationally. Next up: Coconut Grove, Doral and Delray Beach. Hazlett said he recognized from his penne alla vodka days that Falsetto wouldn’t let him down in any of their endeavors. “From the moment I met him,” Hazlett said, “I looked at Marc and knew, this is a guy with a chip on his shoulder.” —ERIC BARTON

RESTAURANT ROLL CALL Rok:Brgr (Fort Lauderdale, Hallandale Beach, South Miami, Delray Beach, Doral*) TacoCraft (Fort Lauderdale, South Miami, Coconut Grove*) Himmarshee Public House (Fort Lauderdale) PizzaCraft (Fort Lauderdale) Apothecary 330 (Fort Lauderdale) Mercado Negro (South Miami) * COMING SOON

Certified Angus Beef Cheeseburger with Egg at Rok:Brgr.

Margherita Pizza with Prosciutto at Dolce Italian.

RESTAURANT ROLL CALL

Seared Scallops with Sunchokes at Scarpetta.

Dolce Italian (Miami Beach, Atlanta, Chicago) Scarpetta (Miami Beach, Las Vegas, Montauk, New York, Philadelphia) Rec Room (Miami Beach) Regent Cocktail Club (Miami Beach, Montauk) LDV Hospitality John Meadow

+ Other brands include American Cut, Corso Coffee, Gurney’s, The Beach Club, Lugo Cucina Italiana, Diamond Horseshoe, No. 8, Tillie’s, D.O.C.G. Enoteca, Paramount Bar & Grill.

WITH FOUR SMASH HITS IN MIAMI BEACH, COULD A MAINLAND MIAMI LOCATION BE FAR OFF FOR THIS NEW YORK-BASED HOSPITALITY ACE?

rowing up in Connecticut, John Meadow was a frequent visitor to New York City. It was at the Plaza Hotel overlooking Central Park — when, coincidentally, he was the same age as its most famous fictional guest, Eloise — that he decided he would one day own the grand dame. He came pretty close: first managing the Plaza’s Oak Room, then overseeing the entire hotel’s food and beverage operation. He became his own boss in 2008, opening Scarpetta in New York and founding LDV Hospitality (for La Dolce Vita,“the good life”). He brought two concepts to Miami Beach — Scarpetta at the Fontainebleau and Dolce Italian at The Gale — and both were blockbusters from the minute they opened. At last count LDV was running nearly 30 restaurants, nightclubs and events in nine cities, including San Juan, Puerto Rico. They range from an Italian-style coffee shop, Corso, to the popular Gurney’s Resort in Montauk and the opulent steakhouse American Cut with chef Marc Forgione. Each location has an aggressively distinctive style, and yet the quality of the food and level of service are stellar.

NEW YORK-MIAMI CONNECTION

So how does this 36-year-old graduate of Cornell University’s School of Hotel Administration turn out such diverse offerings in so many different cities? “On a strategic level, you pay attention to local customs and trends and incorporate that into what you do,” Meadow said. In Miami, that comes easily. “The New York-Miami connection has always been very strong,” he said. “It’s like a second home to me — with a lot better weather.” Miami’s hotel lobbies and storefronts are littered with the ghosts of restaurants that were started by out-of-town dreamers who saw the sex appeal of the Magic City. The type of group that comes in with a we’llshow-them-how-to-do-it attitude. “That’s a disaster,” Meadow said.

“The key is hiring the right people here who can connect with the locals. We don’t take New York managers and send them down and expect them to start a restaurant that resonates in Miami.” Of course, he has also worked with plenty of international celebrities. “It’s a balancing act,” Meadow said. “It takes an army. It’s a concerted, team effort.”

DRIVEN BY PASSION

Meadow is adamant that the local character of each city shines through. “Miami has its own voice and feeling. If you are inspired in a local market, you incorporate it into your design and plan.” It was no accident that his first venture outside of New York was in Miami Beach’s legendary home of the Rat Pack. “Going back a hundred years to the Art Deco Fontainebleau, with the renovation and LIV, that is quintessentially Miami, and that is our world.” That world exudes a kind of retro glamour with more patina than glitz. Scarpetta, for instance, is modeled on a kind of vintage ocean liner with brass portholes and columns wrapped in rope. Here, guests are pleased to pay $24 for a plate of spaghetti with tomato sauce served by snappy waiters in white. At Dolce, in the stunningly renovated deco The Gale, excellent food is served on white tablecloths, and water is poured into gold glasses by waiters who are as competent as they are personable. LDV also operates the Regent Cocktail Club and the vinyl record-inspired Rec Room at The Gale. “I believe that success is driven by passion,” Meadow said. “A person’s ability to articulate that desire, with a clear goal in mind, is critical.” On a recent trip, Meadow lets on that he has been scouting for locales off the beach. A visit to El Tucán, the swanky downtown supper club, got him interested in exploring Miami’s Latin flavors. No deal had been inked by press time, but Meadow hinted: “Downtown would be very appealing for our American Cut brand.” —VICTORIA PESCE ELLIOTT

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‘I don’t lose an ounce of sleep over anything outside of Miami. Miami is the one place that keeps us all on our toes.’

50 Eggs Inc. John Kunkel

A CANDID CONVERSATION WITH THE FOUNDER OF MIAMI’S YARDBIRD, SPRING CHICKEN AND SWINE, WHO HAS HIS SIGHTS SET ON GLOBAL RESTAURANT DOMINATION.

NDULGE editor in chief Evan S. Benn’s one-on-one interview with John Kunkel took place during happy hour at Swine Southern Table & Bar in Coral Gables.

BENN: [Turns on recorder] Sorry, is this annoying? KUNKEL: No, it’s OK. Everything for me should be off the record. I always get in trouble. But let’s go.

INDULGE | FEBRUARY / MARCH 2017 | miamiindulge.com

What are you participating in for this year’s South Beach Wine & Food Festival? We’ll have Spring Chicken at Chicken Coupe (February 25), and we’ll have Swine at Swine & Wine (February 26). We’re doing a cool, cool dinner that we’ve done the past three years at Yardbird. Last year we had chef Sean Brock from Charleston and the Joe Beef guys from Montreal. This year — [looks up]. My lord, what is going on here?

Fast-casual Southern food is the name of the game at Spring Chicken.

50 Eggs’ corporate executive chef, Patrick Rebholz, stands at the table holding a log of firewood. Protruding from the wood are skewers onto which he’s speared a trio of appetizers: fried orbs of pastrami and Swiss cheese dipped in Tabasco mayo; tempura-battered shrimpand-grit fritters with sweet pepper relish (“They’re, like, molten-hot inside,” chef warns); and mini jalapeño corn dogs with IPA mustard. He’s working on some new snacks for the menu. Patrick’s super creative and so talented. He’s a dream to work with. What are you working on now? Our Spring Chicken location at Miami International Airport was supposed to open in October, but now it’s looking like February. We’re putting a full bourbon bar next to it, and we’ve got plans for 10 more Spring Chickens in Florida. We’ve got Yardbird opening in Singapore in June. I can’t wait for that. The food scene in Singapore is more exciting than anywhere else in the world right now. And we’re finalizing the lease for Yardbird in Beverly Hills. Doesn’t it stress you out to open a restaurant halfway around the world? I’ll tell you this and you can print it: It’s easier to operate a restaurant in Singapore with a missing eye and a chopped-off arm than it is to operate in Miami. Vegas is the same way. So is Los Angeles. I don’t lose an ounce of sleep over anything outside of Miami. Miami is the one place that keeps us all on our toes. Rebholz returns with housemade vegan Vienna sausages, made out of white beans and served in a Vienna sausage can. On top is a beet juice-infused 1,000 Island dressing and plantain chips seasoned with caraway seeds. Speaking of Vegas, you’re opening a new restaurant there, Chica, with Miami-based chef Lorena Garcia. What can you tell us about it? For Chica, we wanted to bring something Latin to Vegas that was authentic but still gringo-friendly. It has to be a celebration of Latin American flavors but not fusion cuisine. And that’s what we’ve done. We’re going to have a whole wall of rotisseries and smokers and a churrasco grill. There will be a cold kitchen for ceviches and arepas. It’s a killer space, opening in May. How did you come to partner with Lorena? Funny story. About 10 years ago, we were getting ready to sell our house, and Lorena and her partner came to look at it. We all just hit it off, had a glass of wine together, and we stayed in touch. I got a call from her manager, who is Randy Jackson from American Idol — you know, “Hey, dawg,” that one. I told them what I was thinking in terms of Chica. With her palate and training, it was really a perfect fit. Rebholz pardons his reach as he places down bowls filled with Korean-style rice cakes — light and ethereal like Asian gnocchi — topped with grilled scallions, sesame seeds and an umami-packed barbecue sauce. Has your taste in restaurants changed since you started 50 Eggs? [Pokes at rice cakes and smiles] He went a little Asian persuasion on us, didn’t he? Yes, I’m constantly inspired by what I see and how people are eating, and that’s changed dramatically since I opened a little bakery on Miami Beach (Taste Bakery Cafe) in 2001. I like that as a company we’ve progressed from fast-casual to fine dining, although one thing I haven’t gotten to do yet as an owner is a true fine-dining experience.

What’s your growth plan for Yardbird after Singapore and Beverly Hills? We know the key to Yardbird is not becoming a chain. Look at what Danny Meyer has done with Shake Shack: They tweak the design for each location, they put a regional item on the menu, and they bring in guest chefs. All of those elements make customers feel like it’s “our” Shake Shack and not just a carbon copy. How will fried chicken play on Rodeo Drive? I think it’s going to do as well as it did for us in the land of Red Bull and vodka and sushi down in South Beach. [Laughs.] The reality is, I was so scared about opening Yardbird in South Beach. And then we had tables full of models ordering extra bacon with their fried chicken. As long as you have a good concept and you execute it well, you’ll find the right audience. “This is the last snack I have for you,” Rebholz says, which sounds like an apology but comes as somewhat of a relief after his onslaught of food. “I grew up in northern New Jersey, and there’s this pork product we have there called Taylor Ham. I made that. It’s 60 percent pork shoulder, 40 percent bacon. I grind them together and pipe them into a sausage casing. We’re serving them on a roll with a fried-egg aioli and a cheese sauce that I made out of Cool Ranch Doritos. Enjoy.” Ridiculous. I don’t even know how to approach this thing. I love it. What have you learned about hiring people? We have people who have been here since Day One, and we have people who haven’t made it a week. As situations arise each day, there are people who say, “All right, let’s find a way to figure this out.” And then there are people who tell you all the reasons why they can’t do something. Look, I don’t have all the answers. I just know that we’re going to get it done. We’re going to figure it out. —EVAN S. BENN ☐

RESTAURANT ROLL CALL

Country Cobb Salad at Spring Chicken.

Spring Chicken (Coral Gables, Miami Beach, Fort Lauderdale, Miami International Airport, Aventura*, Pembroke Pines*, Plantation*, Boca Raton*) Swine (Coral Gables, Fort Lauderdale*) Yardbird (Miami Beach, Las Vegas, Singapore*, Los Angeles*, New York*, Chicago*) Chica (Las Vegas*) Test Kitchen (Miami*) At VeritageMiami: 50 Eggs will be serving its favorite dishes at a Bubbly Brunch and Auction on March 26 at The RitzCarlton Key Biscayne to benefit United Way of Miami-Dade; veritagemiami.com. * COMING SOON

miamiindulge.com | FEBRUARY / MARCH 2017 | INDULGE

KING JEWELERS HONORED BY JEWELERS OF AMERICA 100 CLUB (JA 100 Club)

ing Jewelers, a fifth generation family owned and operated business since 1912, is proud to announce their admittance to The Jewelers Of America 100 Club (JA100). The JA100 Club is reserved for an elite group of independent jewelers who have been in business for 100 consecutive years and maintained an A+ rating by demonstrating the highest ethical and professional standards in the industry. For over 105 years Kings Jewelers has gained an outstanding reputation of integrity, customer service and expert knowledge. Their collection of fine diamonds, designer jewelry, and outstanding Swiss timepieces have continued to impress clients and the jewelry industry.

(305) 935-4900 18265 Biscayne Blvd, Aventura, FL 100

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The King family has focused on core values that have made them a special part of so many lives and continue on a path of integrity with these essential principles: to create memorable experiences that celebrate special occasions in our clients lives, to maintain the highest level of craftsmanship with unique custom designs, specializing in timeless heirlooms that will be treasured for generations, committed to ethical sourcing of gemstones and metals including conflict-free diamonds, and the support of local communities through various non-profit organizations with a focus on childrenâ&#x20AC;&#x2122;s organizations.

The King family has upheld a strong reputation steeped in honesty, quality, and knowledge. Today the company boasts two award-winning showrooms located in Aventura, Florida and Nashville, Tennessee. King Jewelers is an authorized dealer for the most elite Swiss watch brands, including Breguet, Breitling, Cartier, Chanel, Chopard, Girard-Perregaux, Harry Winston, Hublot, IWC, Jaeger-LeCoultre, Louis Moinet, Montblanc, and Zenith, among many more. In addition to timepieces, King Jewelers offers exquisite diamonds and fine jewelry collections from leading designers that include Chimento, Forevermark, Ippolita, Kwiat, Marco Bicego, Mikimoto, Norman Silverman, Pasquale Bruni, Roberto Coin, and Sydney Evans, just to name a few. King Jewelers also offers expert jewelry and watch repairs, gold , diamond, and estate jewelry buying,and appraisals. They also specialize in one-of-a-kind custom designed jewelry and engagement rings. For more information, please visit:

www.Kings1912.com and www.jewelers.org/about/ja100club

FRIDAY, MAY 19, 2017 BROWARD COUNTY CONVENTION CENTER Visit orangebowl.org for details SAVOR THE FLAVORS FROM SOUTH FLORIDA’S TOP RESTAURANTS For General Admission and VIP Tickets Call (305) 341-4701 or Email Tickets@Orangebowl.org Supporting Our Community Never Tasted So Good! PROCEEDS TO BENEFIT:

#OBIES

Sue Honowitz Golden Beach Specialist 305-935-8848 786-210-1889 www.SueHonowitz.com Rusty Stein & Co.

THE GOLDEN GIRL™

LET ME SHOW YOU EVERY AVAILABLE HOME AND LOT IN GOLDEN BEACH WITH ITS PRIVATE BEACH, TENNIS & BASKETBALL COURTS, CHILDREN’S PLAYGROUND, & 24 HOUR PRIVATE POLICE PATROL.

Golden Beach 200’ Intracoastal

Golden Beach First Time Listed

Golden Beach 100’ Intracoastal

Enter this exquisite 10,000 sqft Mediterranean palace featuring dramatic double staircase, 7 bedrooms, stunning master suite, his & hers baths, theatre, 3 car garage, best Cul-de-sac location, bonus 3rd story, fabulous terrace with views of downtown Miami & Ft. Lauderdale, Dockage for 150’ + yacht. For the discriminating buyer. Price upon request.

100” Intracoastal. Situated on the most desirable water front lot with stunning views straight up the intracoastal, this Golden Beach 3 story unrivaled home is a sculptural study in sophisticated modern architecture! 7 bedrooms, 7 1/2 baths. Gourmet Kitchen, Elevator, Roof Top Oasis, 2 Summer Kitchens.

Spectacular Mediterranean with modem overtones. 5 bedrooms, high ceilings, office, 2 fire places, impact doors and windows . Magnificent cul-de-sac intracoastal location, 2 story, 3 car garage with lift. Gated. Infinity pool. Dockage for large Yacht.

100’ Intracoastal

Yachtsmen’s Paradise Golden Beach Intracoastal

Attention Boaters

First Time Offered! Stunning Modern New Construction. Every possible Amenities. 100 Intracoastal with Boat Slip plus Dock. 7 bedrooms, 7 baths, 10,500 SqFt of luxury. Over the top Finishes, Appliances & Electronics. Artistically Designed. Price Upon Request

Dock Your Yacht at this stunning estate. Brand new, customized to absolute perfection. 6 Bedrooms, 6 1/2 Bathrooms, office, gym, elevator, 2 ﬁre places, gourmet Chef’s kitchen, magniﬁcent pool area, nothing left to be desired. For the discriminating buyer who wants only the best.

Fabulous 125’ Intracoastal Property. Large spacious open ﬂoor plan, great family home. 5 bedrooms 5 1/2 bathrooms, pool, Jacuzzi Dock, 2 car garage. Center Island, closest proximity to golden beaches’ private beach. Best Point Lot Cul-de-Sac location, tennis & basketball courts & private children’s playground. Price upon request

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Tasting the good life at Park Grove

Terra Group opened the stunning Park Grove sales gallery in Coconut Grove to invited guests for a reveal of INDULGE’s Holiday Gifts & Givers Issue. Live jazz accompanied decadent food, Champagne and wine from Grove Bay Hospitality Group — including a special visit from chef Giorgio Rapicavoli of Grove Bay’s Glass & Vine (and an INDULGE 2014 Food & Wine Issue cover star) — plus local craft beer from The Tank Brewing Co. Guests heard from David Martin, President of Terra, about Coconut Grove’s resurgence and what to expect from the luxurious Park Grove residences. PHOTOGRAPHY BY DAVID HEISCHREK / DHPA.COM

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1. Damaso and Sara Medina, Carolina Sanchez-Hervas and Kirill Kucherov. 2. Chris and Vanessa Nolte. 2. Ana VeigaMilton, Evan Benn, Lynette Lorenzen, Laura Renz 4. Claudia Miyar and Marc Angles. 5. Charlotta Janssen, Lars Fitzgerald and Jessica Valera. 6. Patricia Rogers, Alicia Rivas, Sydney Hirst and Jessica Levy. 7. David Martin. 8. Jorge Mendez and Brooke Levine. 9. Corona Li and Talisa Salvador. 10. Kathrin Rein and William Caban. 11. Nick Garcia and Angela Bonilla.12. Drs. Rekha and Narendra Kini.

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Fashion on display at the Frost Art Museum

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The Frost’s exhibit of groundbreaking designer Narciso Rodriguez, ‘An Exercise in Minimalism,’ served as the beautiful backdrop for INDULGE’s Fashion Issue release party. Top Miami designers Alvin Valley, Julian Chang, Ariel Swedroe Weinberg and other stars of the annual issue came to the event. Guests enjoyed food from chef Eileen Andrade of Finka Table & Tap (an INDULGE 2015 Food & Wine Issue cover star) and drinks courtesy of Breakthru Beverage Florida. PHOTOGRAPHY BY DAVID HEISCHREK / DHPA.COM

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1. Narciso Rodriguez: An Exercise in Minimalism. 2. Coral Conway and Denise Serrano. 3. Amy Reyes, Tony Dandrades and Shayne Benowitz. 4. Ariel Swedroe Weinberg. 5. Eileen Andrade of Finka Table & Tap. 6. Alexandra Villoch and Evan S. Benn. 7. Julian Chang. 8. Franklin Myrtle and Kaysia Earley. 9. Katrina Perez and Kaela Krakoski. 10. Lise Drouilly and Katherine Pereira. 11. Frost Art Museum Director Jordana Pomeroy and Curator Klaudio Rodriguez. 12. Tara Solomon and Alexandra Villoch.

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Estates at Acqualina hosts holiday soiree Guests of INDULGE and Estates at Acqualina enjoyed a VIP experience in the Estates’ luxury sales gallery in Sunny Isles Beach. Chef Michael Schwartz’s events team catered the party, with food and drinks from the James Beard Award-winning chef’s Miami restaurants, including the new Fi’lia. Michael Goldstein, President of Sales for the Estates, got into the holiday spirit by giving out prizes to guests that included Acqualina restaurant gift certificates, spa treatments and beach passes. Everyone went home with a special gift courtesy of Acqua di Parma. PHOTOGRAPHY BY ALEXIA FODERE

6 1. Patrick Bidwill and Patricia Delinois. 2. Polina Mikheeva and Stephanie Schweitzer. 3. Tatiana Silva and Norman Cavedo. 4. Carlos Maldonado and Karina Brunenieks. 5. Evan S. Benn and Michael Goldstein. 6. Guests explore the luxury tower’s model home. 7. Beatriz Turro, Tania Haws and Sandra Turro. 8. Sabrina Restrepo, Shayne Benowitz, Alexandra Wensley and Kari Van Treuren. 9. Indira Lourenço and Shawn Warren. 10. Adriana and William Aristeo. 11. Ana María Reyes, Christine Curran, Genilde Guerra and Manuela Saenz. 12. Kathleen Cross and Marty Cross.

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Belzona Marine docks at River Yacht Club for Art Basel 5 6

Doral-based Belzona Marine hosted a party at River Yacht Club with INDULGE to usher in Art Basel and Miami Art Week. Dan and Kathryn Mikesell, who were featured in an INDULGE Art Basel Issue cover story for their support of the arts community, mingled along with other invited VIP guests over drinks and bites of River Yacht Clubâ&#x20AC;&#x2122;s ocean-fresh cuisine. Belzona docked two yachts at the restaurant, inviting guests on board to experience their luxury amenities, including Belzonaâ&#x20AC;&#x2122;s patented sliding side doors. PHOTOGRAPHY BY DAVID HEISCHREK / DHPA.COM

1. Bruce Ozga and Chesi Argibay. 2. Evan S. Benn. 3. Erin Nichols and Erin Young. 4. Alex Rojas, Matt Monroe and Greg Bowman. 5. Kathryn and Dan Mikesell. 6. Lisa and Julian Siegel. 7. Tony Monzon and Kristina Schulz-Corrales. 8. Marcela Viola, Liana Guilarte, Ileana Falcone and Jim Torres. 9. Kristina, Andrew and Sydney Kossowski. 10. Dr. Edward and Ani Mezerhane. 11. Matthew Hoelscher, Casey Cordes, Thiago Soares, Alexandra Porben and Jessie Porben. 12. Belzona boats on display.

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food&drink

T H E P L AC E S D E F I N I N G M I A M I’S F O O D I E S C E N E.

MIAMI BEACH

MAINLAND MIAMI

CIBO WINE BAR

South of Fifth’s Cibo Wine Bar is big, bold, and life is beautiful. Cibo Wine Bar is the biggest Italian restaurant in all of South Beach. Created by Liberty Entertainment Group, this 12,000-square-foot space is a blend of old-world rustic and modern industrial chic. When in Miami, Cibo cannot be missed! 200 South Pointe Drive, Miami Beach; 305-987-6060; cibowinebar.com

ASHOKA

Ashoka Indian Restaurant offers authentic Indian food from Northern and Southern India, as well as Indo Chinese. Gourmet food is prepared to order, with delicious vegan and vegetarian options, seafood selections and more. Open seven days a week, with ample free parking, full bar and all-you-can-eat lunch buffet. 295 Northwest 82nd Avenue, Miami; 305-456-8566; ashokamiami.com KLIMA BERTONI

Bertoni Gelato Caffe & Eatery is a healthy spot for smoothies, fresh-pressed juices, acai bowls, vibrant salads and wholesome dishes. Bertoni is also known for indulgent options, including an assortment of creamy gelato and sweet pastries. All-natural ingredients are at the forefront of Bertoni’s food, true to its Italian roots. 1300 Brickell Bay Drive, Miami; 786-347-5952;

Chef Dani Cidoncha brings a taste of Barcelona to Miami Beach using local, seasonal ingredients to create contemporary Catalan-Mediterranean dishes. Select meats on the menu are cooked in a specialty Josper oven. The digs are inviting, with a wood-accented dining room, distinctive artwork in the bar and a seductive, subtropical garden. 210 23rd Street, Miami Beach; 786-453-2779; klimamiami.com

bertonibrickell.com OLLA CIBO WINE BAR

Cibo Wine Bar in Coral Gables brings authentic rustic Italian flare blended with a vibrant nightlife to the Miracle Mile. Created by Liberty Entertainment Group, this restaurant and wine bar offers traditional Italian fare in a relaxed and inviting atmosphere. Cibo is ideal for a casual, relaxed meal yet sophisticated enough for a special night out. 45 Miracle Mile, Coral Gables; 305-442-4925; cibowinebar.com

Helmed by Chef Scott Linquist, OLLA is redefining Mexican cuisine in South Florida, featuring regional flavors from Oaxaca to Puebla and the Yucatan to Veracruz while implementing modern techniques and global influences. Open for brunch and dinner on weekends; lunch and dinner weekdays; happy hour and late-night seven days a week. 1233 Lincoln Road, Miami Beach; 786-717-5400; ollamiami.com

FORT LAUDERDALE/HOLLYWOOD

PINCH KITCHEN

CIBO WINE BAR

Run by chefs and owners John Gallo and Rene Reyes, Pinch is a must-try MiMo spot that prides itself on a seasonally driven menu and an extensive selection of boutique wines and craft beers. Having recently celebrated its one-year anniversary, Pinch has a new lunch menu and an early prix-fixe dinner menu that can’t be missed. 8601 Biscayne Boulevard, Miami; 305-631-2018; pinchmiami.com

The newest Italian eatery in Fort Lauderdale, Cibo Wine Bar serves the finest Italian cuisine and drinks in a rustic-meets-industrial setting. Created by Liberty Entertainment Group, Cibo is your go-to stop in for unbeatable hospitality next time you’re in Fort Lauderdale. 4100 North Federal Highway, Fort Lauderdale; 754-900-2426; cibowinebar.com For Dining Guide advertising opportunities, contact Kristina Schulz-Corrales:

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kcorrales@miamiherald.com

Black Bean Quesadillas

Serves 4 | Prep time: 5 min. | Total time 15 min.

INGREDIENTS 1 cup GOYA® Pico de Gallo Salsa 1 can (15.5 oz.) GOYA® Black Beans, or GOYA® Low Sodium Black Beans, drained and rinsed ½ cup shredded Monterey jack cheese 2 tbsp. finely chopped fresh cilantro 4 10” GOYA® Tortillas (for Burritos) 1 tsp. GOYA® Extra Virgin Olive Oil

Goya’s Outstanding Quality: The Key to Recipe Success

GOYA® Salsita (optional)

DIRECTIONS 1. Using small-hole strainer, drain liquid from Pico de Gallo Salsa; discard liquid. Transfer remaining tomato mixture to medium bowl. Mix in black beans, cheese and cilantro until combined

When you use the best ingredients, the results are excellent every time. With GOYA® Black Beans, you can trust that each U.S. #1 Grade bean* will be whole, plump and delicious from the first bite to the last. For more great recipes and coupons, visit goya.com

2. Divide black bean mixture evenly over half of each tortilla (about ½ cup each) Fold tortillas in half 3. Heat large griddle or skillet over medium-high heat. Brush with oil Place filled tortillas on griddle. Cook, carefully flipping once, until tortillas are golden brown and crisp and cheese filling melts, about 5 minutes. 4. Cut quesadillas into wedges. Serve with your favorite GOYA® Salsita variety, if desired.

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INDULGE Showcase

Our guide to unique South Florida products and experiences

HERVAL FURNITURE

H&H JEWELS

Herval Furniture features the latest trends in modern design. We believe in helping our clients fulfill their vision for their home. From furnishing coffee shops, restaurants and casinos to lavish penthouses, we guarantee to have the perfect pieces for you. Come visit our 12,000-square-foot showroom in Aventura and let our expert sales team make your dream a reality. www.hervalusa.com 2650 NE 189th Street, Miami 305-935-4545

For over the past 30-plus years, H&H Jewels has grown from a young man selling jewelry from a stand on Commodore Plaza in Coconut Grove to one of Miamiâ&#x20AC;&#x2122;s premier venues for diamonds, engagement rings, gemstones, jewelry, designers and fine Swiss timepieces. Authorized retailer for designs by H. Bredemeier, Baume & Mercier, Bell & Ross, Chopard, Tudor, Furrer Jacot, John Hardy, Marco Bicego, Montblanc and Ulysse Nardin. H&Hâ&#x20AC;&#x2122;s Estate Jewelry Collection is the place to find great values on rare classics, historical pieces, and brands such as Tiffany, Cartier, David Yurman and others. hhjewels.com 3434 Main Highway, Coconut Grove 305-442-9760

POOL LABSHOW

Made in Europe fashion experience. Lab fashion boutique showcases a curated selection of innovative European designers and contemporary brands. Luxury style for a woman looking to be distinctive. Enjoy our final season sale up to 50% off and take a look at the new Spring collection arriving. Be exclusive. Be unique. Be pool. poollabshow.com Instagram - @poollabshow 376 Miracle Mile, Coral Gables 786-773-3333

EL DORADO

With simple elegance and modern classic appeal, the Luciano Sofa provides absolute comfort for your living room. Chrome metal legs, durable cream polyester upholstery, track arms, and a subtle tufted seat enhance the modern look of this piece. $1,999. ElDoradoFurniture.com Multiple locations

SPECIAL ADVERTISING SECTION

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INDIAN CUISINE Northern & Southern Specialties Open 7 days for lunch, dinner, and lunch buffet. Full bar, seats 200 plus, free parking catering for all occasions Lunch Hours: Mon – Fri 11:30 a.m – 2:30 p.m Sat & Sun 11:30 a.m – 3:00 p.m

Dinner Hours: Mon – Thu 5:00 p.m – 10 p.m Fri & Sat 5:00 p.m – 10:30 p.m Sun 5:00 p.m – 9:00 p.m

295 NW 82 Ave, Miami FL 33126 Tel: 305.456.8566 | www.ashokamiami.com

Angelina Pwerle, Bush Plum Ar^2Š³}>° >DAD° :_ ø ][ ³™lì^ú° Ü÷™2ì^Õl cS}÷›^& cŠ³™2 S™ lŠ™îŠú° É ÓS+&2^ú÷ Sd 2ì^ Š&Õú2 Š™r h³ŠÖŠ&Š ¨Š}}^&³^ú° j^}mS+&™^§° =ìS2S Ó&^r³2ª Ü³r zS^}2Ø^}}° ÓS+&2^ú÷ Sd ÜlìS}} ÓS}}^lÕS™° j³Š›³

ADY]a Ü§Ï§ A]2ì Ü2&^^2° j³Š›³° «V ;;AYY ;Da§;:[§>[YD w d&Sú2§D+§^r+ miamiindulge.com | FEBRUARY / MARCH 2017 | INDULGE 109

172 Golden Beach Drive, Golden Beach Totally redone 5 BD /5 BA, over 5,000 s.f. on spectacular 17,500 s.f. lot with 100 ft of waterfront. $4.650M

250 South Island,Golden Beach Totally redone 6 BD /5 BA plus Study. Great Cul de Sac location with 136 feet of prime waterfront. $4.085M

1615 Diplomat Parkway, Hollywood One-of-a-kind opportunity to own nearly 1.5 acres, 400+ feet of waterfront. Custom built 8,084 s.f. 7 BD home. Can be sold with adjacent 30,450 s.f. parcel & tennis court. $2.950M

Carol Brown Goldberg, Passive Resistance (detail), 2016, 72 x 36 inches, Acrylic on canvas, ÓS+&2^ú÷ Sd 2ì^ î&Õú2

10975 S.W. 17th Street, Miami, FL 33199 305.348.2890 | frost.fiu.edu

124 Park Drive, Bal Harbour Village áw“}• }‹n h“ˆ}lÖ•‹}s h|•‹w} •‹ulˆ} % áÛ %%') áä÷ over 7,200 s.f. No expense spared. Designer furnished. $5.5M

Harding Realty, Inc. 9473 Harding Avenue, Surfside, Florida 33154

305.785.0440

LydiaEskenazi.com Lydia@LydiaEskenazi.com miamiindulge.com | FEBRUARY / MARCH 2017 | INDULGE 111

L I N C O L N L A N E & M E R I D I A N AV E

NOW OPEN S O UTH B E ACH IS FULL OF SURPRISES

Styles vary by store.

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indulgence By Claudia Miyar

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think careful cooking is love, don’t you?” Julia Child once said while standing over her stove, the workhorse of her humble kitchen. “The loveliest thing you can cook for someone who’s close to you is about as nice a valentine as you can give.” For those who take cooking — and aesthetics — seriously, look to Officine Gullo for the loveliest professional-grade custom kitchen suites. The Florentine company with a Miami showroom creates ranges, hoods, refrigerators and accessories that feel as precisely functional as they are pristinely beautiful. This cooking machine, as Officine Gullo calls its premium-performance equipment, is handcrafted in Italy from heavy steel, hammered brass, burnished copper and silver plating. High-powered burners, a pro-series griddle, lava-stone smokeless grill and an integrated pasta cooker are just a few of the bespoke options available to the discerning cook. Because careful cooking is love. And it’s the best valentine you can give. Price upon request. Officine Gullo, 6151 Biscayne Boulevard, Miami; 800-781-7125; officinegullo.com.

INDULGE | FEBRUARY / MARCH 2017 | miamiindulge.com

inspired living and design

A P TA

NORTH MIAMI 1850 ne 146 st 305.947.5451

P O E T I C R A D I AN C E

Swarovski Lighting conjures inspiration. Pushing the limits of design, sparkling crystals play with light in completely new, harmonious ways. Drawing from the realm of imagination, ordinary spaces become stunning atmospheres.

COCONUT GROVE 3000 sw 28 ln 305.445.2244 www.farreys.com

SWAROVSKI-LIGHTING.COM