LOCAL BITES

FAMILY AFFAIR

ITALIAN ENCHANTMENT

Cartocci Siciliani

HOT.CHEFS Beloved Miami chef José Mendín surprises and delights with his latest venture, Casa Isola, which promises anything but typical South Beach fare. Eschewing standard SoBe flash, the intimate osteria charms with a European holein-the-wall style design, recalling coastal Italy through white-and-blue decor. Within these cozy quarters, Mendín and Sicilian-born partner, chef Santo Agnello, dole out hearty Italian cuisine that’s at once elevated and simple while remaining affordable. Begin with the pane al prosciutto, a just-baked loaf of prosciutto bread, accompanied by eggplant caponata and Parmesan honey butter. Next, go for the impeccably balanced, zesty-and-smooth burrata panzanella salad, followed by the divine raviolini ai funghi with porcini mushrooms and pine nut gremolata. Alternatively, feed into the Beach’s rigatoni alla vodka craze—it’s currently on just about every menu—or go light with the branzino acqua pazza, prepared in white wine with parsley, tomato, and littleneck clams. End with one (or both) of Isola’s timeless desserts: tiramisu in a jar or the Cartocci Siciliani, soft-shelled cannoli stuffed with creamy ricotta goodness. (casaisolamiami.com) —P.R.

From left: La Tavola charcuterie and Polpo alla griglia

SUSHI CRAZE Dynamic Duo

In a time when Miami seems to be debuting new sushi concepts weekly, seasoned residents Katsuya South Beach and Dragon Lounge rise above the hullaballoo of today’s trendsetting competition. The secret to the success of master sushi chef Katsuya Uechi’s namesake restaurant is simple: Continue serving the tried-and-true dishes that branded Katsuya a national icon—items like the signature spicy tuna crispy rice, baked crab handrolls, king crab tempura, and crispy brussels sprouts tossed in balsamic soy. Likewise, don’t mess with the drink menu that once defined the mixology movement; accept it as timeless. Pioneering cocktails like the Burning Mandarin (Ketel One orange, mandarin reduction, lemon, and serrano tincture) and Jasmine’s Margarita (Volcan Blanco tequila, jasmine green tea, grenadine, lime, and orange bitters) never go out of style. Above Katsuya South Beach, the hidden Dragon Lounge stays popular, too, by wooing locals for a nightly Social Hour from 6-8 p.m. During that time, starters and handrolls range from $6-$8, and select specialty cocktails run $10. It’s a fun, flavorful, and flirty pre-dinner experience, whether dining at Katsuya or elsewhere. ( sbe.com/restaurants) —P.R.

Clockwise from inset: Katsuya’s dining room, sashimi omakase, and spicy tuna crispy rice.

SWEET TREAT

Ice Cream Holiday

We agree there are too many official and unofficial food holidays these days. However, what we’re not complaining about is National Ice Cream Day on July 18 and the pinnacle of National Ice Cream Month. Take it as a cue to sample some of the new and noteworthy parlors in the Magic City.

Consider Salt & Straw (saltandstraw.com), the small-batch, Portlandbased ice cream company with shops in both Wynwood and Coconut Grove. Ooh and ahh over signature scoops of Sea Salt with Caramel Ribbons and Salted, Malted Chocolate Chip Cookie Dough, seasonal flavors, plus onlyin-Miami taste sensations (think: The Salty Donut Guava + Cheese). Feed your cravings for Instagramworthy, handcrafted ice cream sandwiches at Wynwood Parlor (wynwoodparlor.com) in Edgewater—or simply have it shipped to your doorstep through Goldbelly. Choose from two-dozen creations, four of which are vegan, and include the colorful Birthday Cake and decadent Vegan Peanut Butter Cup varieties. Finally, discover the buzz surrounding Aventura Mall’s Quore Gelato (quoregelato.com), which infuses and spikes gelatos with premium liquors to create flavors such as Bananas Foster and Cognac and refreshing strawberry-laced Rosa Champagne. —P.R.

Celebrate National ice cream month with Salt & Straw’s Miami scoops, Wynwood Parlor’s decadent ice cream sandwiches, and Quore Gelato’s alcohol-infused creations.

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THE MINDFUL MIXOLOGIST

PATRIOTIC POP

This month we celebrate our country and our culture. No matter how you’re commemorating, toast the season with this cooling “poptail.” The Pimm’s Cup is a quintessential summer libation. Here, I’ve outlined the recipe for the original Pimm’s Cup, followed by the poptail version from my new cocktail book, Low-Proof Happy Hour (Countryman Press, 2021). With the traditional base of Pimm’s, lemon, and ginger flavors, this frozen sip gets an additional kick from the unexpected crimson peppercorn syrup. —Jules Aron

FRANCESCA COVIELLO

TAYLOR AMOS

Pimm’s Cup Ingredients (serves 1) 2 oz. Pimm’s No. 1 1/2 oz. lemon juice 1/4 oz. simple syrup Lemon lime soda to top

In a Collins glass, add the Pimm’s, lemon juice, and simple syrup and stir. Add ice. Top with the lemon lime soda and stir gently to mix. Try adding a few dashes of bitters or substituting with ginger beer to add a little kick and complexity to the mix. Pimm’s Pop Ingredients (makes 10 pops)

1 cup lemon juice 1 cup ginger tea, brewed and cooled 1 cup hibiscus and pink peppercorn syrup 1 1/4 cup Pimm’s No. 1 1 cucumber, thinly sliced 5 strawberries, hulled and quartered Fresh mint leaves Combine the lemon juice, tea, syrup, and Pimm’s. Add a mixture of sliced cucumbers, strawberries, and fresh mint into each ice pop mold and top with the Pimm’s mixture. Insert wooden sticks into the molds and freeze for at least 6 hours or overnight. Hibiscus and Pink Peppercorn Syrup (makes 2 cups)

1 cup water 1 cup coconut sugar 1/4 cup hibiscus tea or dried flowers 4 tsp. pink peppercorn

Combine the ingredients in a medium pot and bring to a boil. Once the sugar has dissolved, remove from the heat. Let steep for 20 minutes, until the mixture has cooled to room temperature. Strain into a sealable glass container. The syrup can be refrigerated for up to 2 weeks.

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