LOCAL BITES

ECLECTIC EATS JAPANESE GEM

With the introduction of Japanese fusion restaurant Ke-uH, Acqualina Resort & Residences on the Beach in Sunny Isles adds to an already impressive roster of dining options (we’re looking at you, Il Mulino New York and Costa Grill.) In an elegant outdoor setting overlooking the beach, executive chef Oscar Noborikawa (of Nobu fame) delivers gastronomic excellence through a diverse tapas-style menu, underscored by imaginative sushi rolls and a mix of traditional and modern izakayas. Can’t-miss items include the salmon truffle pear (truffle poached pear enrobed in delicate slices of salmon crudo and lightly topped with yuzu soy) and the Bea roll, a flavor-rich explosion of tempura shrimp, fried plantain, avocado, and cream cheese, wrapped in red chili soy paper and crowned with eel sauce and lemon pepper. While it’s easy to keep the small plates coming, save—or make— room for a dessert duo of Oreo tempura with vanilla ice cream and Nutella spring rolls with banana ice cream. You won’t regret it. (acqualinaresort.com) —P.R.

Clockwise from left: Ke-uH’s tapasstyle offerings; outdoor seating overlooks Sunny Isles Beach; tuna taco

LOCAL EATS Nifty NEWBIES

Good food and good fun go hand-in-hand at these trendy, value-friendly hotspots

LALANI PRODUCTIONS

«KURA REVOLVING SUSHI BAR

Enjoy Kura’s

Following an impressive 430 outposts nigiri, maki, across the Land of the Rising Sun, Japan’s and more. favorite revolving sushi bar sensation makes its Florida debut at Town Center Aventura. An expansive, high-tech belt weaves through the restaurant’s entirety, past bar stools and booths, transporting more than 150 different selections at a mere $2.65 per plate. Delectable nigiri, maki, hand rolls, Gunkan sushi, and dressed carpaccio are prepared fresh in an open kitchen and sealed before going on rotation. Tableside touch panels further facilitate made-toorder options, delivered touch-free via a second elevated express belt. After finishing your plates, slide them into the tabletop slot; once you reach 15, ogle an animation surprise on the panel and win a cool prize from the Bikkura Pon machine displayed above—an oh-so-Japanese experience. (kurasushi.com)

Bodega’s breakfast taco

«BODEGA TAQUERIA & TEQUILA

This boho-chic taco truck-meets-speakeasy concept duplicates its intoxicating South Beach recipe with a second location in Fort Lauderdale’s Riverwalk district. Similar to the original, the venue’s front half is a fast-casual restaurant with an Airstream food truck serving CaliMex grub like shrimp- and steak-stuffed surf and turf burritos, classic tacos al pastor, healthy kale bowls, and, of course, chips, salsas, and guac. Meanwhile, the back half takes shape as a vibe-heavy lounge, specializing in mezcal-forward and tequila-based cocktails. The Fort Lauderdale location has one up on its South Beach sibling, however—it serves weekend brunch, with a specialty menu that includes breakfast tacos and avocado tostadas. (bodegataqueria.com) —P.R.

inventive italian cuisine

Tagliolini Cacio e Pepe

INDOOR & OUTDOOR DINING

4702 NE 2ND AVE, MIAMI | 786-953-7577 | PALATMIAMI.COM

RECIPE Guacamole Greatness

W i t h C i n c o d e M a y o a r o u n d t h e c o r n e r ( a n d T a c o T u e s d a y h a p p e n i n g , w e l l , e v e r y T u e s d a y ) , t h e r e ’ s n o b e t t e r t i m e t o g e t y o u r g u a c a m o l e g a m e o n . H e r e , y o u r q u i c k fi r e g u i d e t o m a k i n g M e x i c a n m a g i c w i t h t h e s i g n a t u r e r e c i p e f r o m L o s B u e n o s , t h e t a c o s t a n d w i t h i n t h e l o b b y o f t h e b r a n d n e w M o x y S o u t h B e a c h ( a n d f r o m t h e f o l k s b e h i n d C o y o T a c o ) . ( m o x y s o u t h b e a c h . c o m ) — P . R .

l INGREDIENTS (serves 1) 1 large Hass avocado, cut in half 2 tsp. minced onions 2 tsp. chopped serrano and jalapeño chiles 1/2 tsp. salt 1/2 lime, squeezed 2 tbsp. chopped cilantro 2 tbsp. diced tomatoes l INSTRUCTIONS Using a pestle and mortar, grind 1 tsp. minced onions, 1 tsp. chopped chiles, 1 tbsp. cilantro, 1/2 tsp. salt, and the lime juice until a paste is created. Score each half of the avocado by making three slices lengthwise and four across (creating perfect-sized chunks). Scoop the avocado out of the skin and lightly mash it into the paste, working through larger pieces while avoiding over mashing. Add the other teaspoon of minced onions, chopped chiles, and cilantro and mix (this is to achieve a crunch factor within the guacamole). Finally, gently fold in 2 tbsp. of diced tomatoes, maintaining the tomatoes’ original texture. Plate and serve.

THE MINDFUL MIXOLOGIST

As we head into Earth Month and look forward to Earth Day on April 22, I was inspired to honor the occasion with a cocktail that highlights both notions of sustainability and energy conservation. But first, I wanted to bring into focus a few earth-friendly considerations to ponder while you sip your next cocktail.

The best way we can show our appreciation for the earth is by being mindful of creating less waste and reducing our environmental impact, even when it comes to cocktails. Cheers to this beautiful earth of ours! —Jules Aron

• Think local and seasonal: By choosing local and seasonal produce, we avoid costly packaging and transport. • Avoid plastic: Say goodbye to plastic straws. Consider a reusable metal, glass, or bamboo straw instead. • Repurpose ingredients: In this recipe, the dragon fruit is used as the puree for the cocktail and the shell for the drinking vessel. The passion fruit was also used whole to create the shrub. DRAGON’S RESOLVE Made with local-to-Florida dragon fruit and passion fruit, this tropical drink makes every attempt at mindful conservation

Ingredients (makes 1 drink) 1 1/2 oz. gin 2 1/2 oz. dragon fruit puree 1 1/2 oz. passion fruit shrub (recipe below) 1/2 oz. simple syrup (optional)

Add all of the ingredients to a blender and mix without ice. Pour the mixture into the dragon fruit shell and top with crushed ice. Garnish with pineapple leaves and edible flower petals.

Passion Fruit Shrub Ingredients 1 cup passion fruit 1 cup sugar 1 cup water 1 cup apple cider vinegar

TAYLOR AMOS

In a medium saucepan over low heat, combine the passion fruit, sugar, and water and stir until the sugar is completely dissolved. Bring the mixture to a low simmer. Stir in the vinegar and bring the mixture just to a simmer. Strain and pour the shrub into a sealed glass jar. Keep refrigerated for up to a month.

Zaika is perfect for office lunches, meetings, work presentations, celebrations, special events, graduation parties and more!

CATERING SERVICES

2176 NE 123rd St., North Miami, FL 33181 786.409.5187 www.zaikamiami.com Weekdays: Lunch Special Available

2021 Pembroke Rd., Hollywood, FL 33020 954.686.6250 www.zaikaexpresshollywood.com

Takeout & Delivery Only

Email: zaikamiami@gmail.com Hours of Operation: Tuesday to Sunday - 11 :30AM - 3PM, 5:30PM - 1OPM

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