Dine Magazine - 3

BOVA, IL MARCO, 3484,

CACAO, CAFé EMUNAH, HI-LIFE, CAFÉ BOULUD & MORE

FROM THE HEAVENS TO THE BOTTOM OF THE OCEAN

EXTREME DINING

FERRARI IN YOUR KITCHEN

VOL 1, ISSUE 3 $3.95 US / $4.95 CAN

DINING GUIDE • RESTAURANTS • NIGHTLIFE • TRAVEl • KITCHENS

Best in London (Again) GOLD MEDAL AND BEST IN CLASS International Wine & Spirits Competition 2005 and again in 2007

Best in San Francisco DOUBLE GOLD MEDAL San Francisco World Spirits Competition 2006

Best in Chicago GOLD MEDAL Beverage Tasting Institute 2006

THE EXPERTS AGREE, THIS IS THE BEST RUM IN THE WORLD.

The Slow-Aged® Rum is The World’s Most Awarded Rum. Enjoy responsibly. | Distributed by Shaw-Ross International Importers.

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south beach to palm beach

features WHERE TO GET A BITE AFTER A SHOW AT MIAMI’S CARNIVAL CENTER FOR THE PERFORMING ARTS

DINNER & SHOW

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SUMMER STYLES IN FASHION AND ON YOUR DINNER PLATE COURTESY OF CHEF DANIEL BOULUD AND MARC JACOBS

CAFE BOULUD PAGE

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STYLE

PININFARINA DESIGNS the venus kitchen line for snaidero

A FERRARI IN YOUR

KITCHEN

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NO RESERVATIONS REQUIRED

For those looking for the very best of everything, why not take the jet-set lifestyle to its extreme? Enjoy Champagne parties and gourmet black-tie dinners on deck while anchored off the most exotic and enticing corners of the world. One of the greatest things about a superyacht charter is the freedom to create it to suit your exact tastes.

Combining and refining the various ingredients with you, to make it all come together perfectly is the talent of our charter brokers.

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gadgets 10........................................................................COOL KITCHEN

wine & spirits 12................................................................ SWEET BEGINNINGS 70................................................................ TREASURES OF ITALY

movers & shakers 16............................................. MICHELLE BERNSTEIN > Michy’s 16...................................................... DAVID BOULEY > Evolution 17........................................ PANO KARATASSOS > Chop Lobster 17..................................................... BURT RAPOPORT > Opus 5

Bice Ristorante Sunny Isles Beach

new restaurants 18...................................................IL MARCO > West Palm Beach 22..............................................................3484 > Coconut Grove 26.............................................CAFÉ EMUNAH > Fort Lauderdale

night 39................................................. CAMEO & VICE > Miami Beach 79.......................................................DINE GUIDE 81...................................................... MIAMI-DADE 95..........................................................BROWARD 102.................................................... PALM BEACH

restaurants 30................................................................... BOVA > Boca Raton 32............................................................. CACAO > Coral Gables 34...........................................................HI-LIFE > Fort Lauderdale 36...........................................CAFÉ BOULUD > West Palm Beach

travel 65..............................................MOVEABLE FEAST > Cruise Ships

spa 74.....................................................THE MAUI SPA > Boca Raton 75..........SPA AT THE RITZ CARLTON GRAND LAKES > Orlando

living The Banyan Bar & Grille At the Addison, Boca Raton

76.................................................FAIRFAX, DA VINCI & SPACE 01

www.floridadine.com

birthday | “sick day” | tuesday

You have your reasons.

OPENING SOON:

Jinja Bar & Bistro Legal Sea Foods Bar Louie Ruth’s Chris Kona Grill Taverna Opa CITYPLACE.COM

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south beach to palm beach Publisher Katy Lynch Editor Katy Lynch Art Director Roch Nakajima ROCK Group Visual Branding & Advertising www.myrockgroup.com Wine & Spirits Editor Patrick Sullivan Contributing Writers Marguerite Gil Ginger Harris Melissa Cantor Tammy Humm Sarah Spicer Michael Minuto Contributing Photographers Douglas Voisin Juan Carlos Ariano Ola at the Sanctuary, Miami Beach

Letter From the Publisher When I commit to doing something, anything, I go at it full force. I don’t want Dine Magazine to just be another magazine on the market, but I want people to look at Dine and want to be a part of it. A perfect example would be last month when we took part in the Miami Wine Fair. I wanted to find something that would really set us apart from the other tables at the event and attract people to our table. I did my research and found a company called Glace de Vino that produces a wine flavored ice cream out in New York. Think - wine, ice cream, the wine fair - what a perfect fit! I had it shipped down to me and it was the hit of the show. In doing this, I think it really defines who Dine is. We bring to our readers the hottest new trends in the dining and culinary world.

Besides educating our readers on what the latest trend is or where the new hotspot is, we have created the wine and dine club so our members have a reason to go to these new hotspots. Every month, Dine hosts a different wine and food pairing event showcasing the region’s hottest chefs and pairing this tasting with some of the world’s finest wines selected by our wine editor, Patrick Sullivan. To learn more about our club or to check out upcoming events, please visit us online at www. dinemag.net.

As we do more events, we thought it would be most appropriate to add a social scene section to the magazine highlighting some of our events. We’ve also added an editor’s pick section to the magazine.

Graphic Design Martin Casado Felipe Osorio Account Managers Nancy Anderson Patrick Sullivan H Squared Concepts Media Consultant Bobby Harris Technology Partner Dorsia Subscription Inquiries 561-313-2210 subscribe@floridadine.com Published by Superfluous Media LLC West Palm Beach, Florida Fax: 561-688-0321 Dine Magazine (ISSN: 1933-3803) Copyright© 2007 Superfluous Media LLC. All rights reserved. Printed in the USA. Reproduction in whole or in part, in any form, electronic or otherwise, without written

So turn the page and explore this fine issue of Dine Magazine.

Regards, Katy Lynch Publisher

Chili Grilled NY Strip Steak Café Maxx, Fort Lauderdale

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DINE & wine club DINE MAGAZINE IS PROUD TO ANNOUNCE THE LAUNCH OF THEIR DINE & WINE CLUB PLEASE VISIT

www.floridadine.com FOR DETAILS ON UPCOMING EVENTS

Attend IFE Americas 10th Americas Food & Beverage Show October 29-31, 2007 Miami, Florida Visit the USA Pavilion Featuring Specialties from Every Region in the US Products Showcased in 18 International Pavilions Meet over 300 Exhibitors from 27 Countries Source over 5,000 Products Produced Globaly Discover Special Features: New Products Showcase, Americas Food & Beverage Awards, Trends Theater, Hot Toques Parade Witness the III Americas Chef Competition Learn about Global Food Trends from MINTEL Network with 5,000 of Your Industry Peers

Come to Miami and Taste the Flavors of the World!

Come to Miami in October to See and Taste 5,000+ Specialty Products Food-Bev.DineMag-AD.indd 1

9/19/07 2:50:17 PM

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south beach to palm beach

dine scene

DINE! LAUNCH PARTY AT GRASS LOUNGE

FLOR DE CANA MOJITO 5 fresh mint sprigs 2 tbsp sugar 3fresh lime segments 1 1/2 oz Flor de Cana 4 yr Light Rum Splash club soda Muddle lime segments, sugar, and mint in the bottom of a tall, decorative glass. Top the mixture with rum and ice and cover with a tight- fitting shaker. Shake until well blended and empty contents into the glass. Top with club soda, garnish with a lime wedge and mint sprig and serve.

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An elite crowd sipped Flor de Cana Grand Mojitos and Peroni Beer to cool off at Dine’s Miami Launch at Grass Restaurant and Lounge on July 12th. The Wine and Dine club would like to extend a special thank you to Executive Chef Michael Jacobs and Chef de Cuisine Ervin Bryant (pictured below) for the luscious hors d’oeuvres selections.

www.floridadine.com

dine scene

Photos courtesy of Chuck Nelson

DINE! LAUNCH PARTY AT IL MARCO The recent launch of Dine Magazine was quite a success.

Guests gathered at Il Marco’s indoor/outdoor Palazzo Bar in Boca Raton and sipped on Dinetinis made with Imperia Vodka, Cointreau and Piper Heidsieck Rose Champagne while tasting some incredible appetizers including Palle di Riso (Crisp truffle rice balls) and homemade mozzarella.

Dinetini 3 oz Imperia Vodka 11/2 oz of Cointreau premium Orange liquor 1/2 oz Freshly Squeezed Blood Orange Juice Float with Piper Hiedsieck Rose Champagneclub soda, garnish with a lime wedge and mint sprig and serve.

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editor’s picks Bottega del Vino crystal If the wine matters, so does the glass™ Exquisite hand-crafted, mouth-blown stemware from the Veneto region of Italy. This lead-free crystal has, up to now, been known primarily in Europe as one of the finest examples of stemware in the world of wine. Now, its reputation is growing in North America. Unlike many stemware manufacturers, Bottega del Vino presents only one line of wine glasses... their best. Light, perfectly balanced, crystal clear and elegantly shaped. And, a bonus... surprisingly break resistant and dishwasher safe. Your wines are made to age gracefully for decades, shouldn’t your stemware do the same?

Please visit www.luxe-collections.com for more information.

Vinturi Wine needs to breathe. Wine, which has been allowed to breathe, tastes better. As wine breathes, it opens up, and releases its intended aromas and flavors. Traditionally, decanters were used to aerate wine, however, decanting is time consuming, cumbersome, and inconvenient.

Vinturi’s patent pending design speeds up this process with ease and convenience. Perfect aeration in the time it takes to pour a glass. All the taste with none of the wait Simply hold vinturi over a glass and pour wine through. Vinturi draws in and mixes the proper amount of air for the right amount of time, allowing your wine to breathe instantly. You’ll notice a better bouquet, enhanced flavors and smoother finish. It’s that fast. It’s that easy.

Vinturi is available at: www.vinturi.com

Christofle Vertigo place card holders The avant-garde design of this silver plated menu holder will add a crowning touch to any elegantly laid table. These glamorous pieces were designed by the French architect and designer Andrée Putman for Christofle and are a harmonious synthesis of traditional and modern styles. The highlight of this elegant design is the bold curve of the rings.

Available at www.christofle.com or at their retail store located at The Esplanade, 150 Worth Ave, Palm Beach (561) 833-1978.

Glace de Vino When I first heard about Glace de Vino ice cream (www.glacedevino.com), I knew that I had found something that was “hot.”

What a perfect combination! It brings together the best of two worlds. Imagine Raspberry Merlot Cheesecake, Chocolate Amaretto Cream Sherry, Strawberry Cream Chardonnay and Chocolate Cabernet Sauvignon. Could life get any better? The only problem, it was only available in New York at the time. I decided to test it out to visitors at the Miami Wine Fair and my prediction was correct. Glace de Vino is here to stay.

Available at select retailers in South Florida. If you are interested in selling this product at your retail location, please contact Dine Magazine at dine@ floridadine.com.

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SP

EC G IA IF L T H G O U L ID ID E AY

COOL dine gadgets

KITCHEN

T-FAL by EMERIL Celebrity chef Emeril Lagasse and T-Fal have developed a line of “prosumer” kitchen appliances which are sure to be a hit with home chefs. Bridging the gap between the professional kitchen and the home kitchen is not an easy task, but T-Fal’s Emerilware fits the bill. The Fryer has an integrated oil filtration/collection system, magnetic safety plug and high-power precision temperature control to give you professional results. The Panini Maker triples as an open grill and oven-style cooker. It is also the only dish-washer safe indoor grill on the market, so clean-up is a synch.

Finally, the Steamer is ideal for quick meal preparation. With separate compartments, turbo boost steam and a large 40 cup capacity, the Steamer is a one-stop destination for a healthy meal. All come with exclusive Emeril recipe cards.

Perfect stocking stuffers for the cook in your heart. $99.99 - $149.99. For a retailer visit www.emerilappliances.com

BLENDTEC CONNOISSEUR™ There are blenders and then, there are Blendtec blenders.

Professionals amongst you might be familiar with the brand — their blenders grace the counters of your favorite juice and coffee bars. Increasing consumer demand for pro appliances has led Blendtec to create a line designed for the home. The Connoisseur is the Ferrari of the lineup. This free standing model equipped with a 1500 WATT/3HP motor has the advantage of being able to be built right into your kitchen counter. Power is what this blender is all about. Throw anything at it from ice and grains to golf clubs and iPods.

If you don’t believe us, check out their website, click on the “Will it Blend?” button — a humorous video segment where the host pulverises all sorts of interesting objects.

Bottom-line: this is the best blender money can buy. $799. Available at www.blendtec.com.

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www.floridadine.com

AVANTI MINI BEER DISPENSER What man (or woman) has not longed for the delicious and refreshing taste of a chilled pint of draft beer during a football, basketball or baseball game. Forget about the “frat-house” kegerators — here comes the Avanti Mini Beer Dispenser.

Designed to operate with 5 liter mini kegs (which are now readily available in most supermarkets), the stainless steel design is compact and unobtrusive. With a little convincing you might even get away with a permanent spot on the kitchen counter.

Follow the simple instructions and in minutes you will be able to pull a fresh pint. The cooling system will keep your brew at an ideal 40 F while the futuristic blue LED lights will showcase your brew of choice.

Be a hero this holiday season, and get the beer lover in your life the Avanti Mini Beer Dispenser. $249. Available at local appliance retailers. For more information visit www.avantiproducts.com.

CUISINART SUPREME™ ICE CREAM MAKER It may be well below zero in the rest of the nation, but here, in the South its always ice-cream weather. This holiday season treat yourself and a loved one to the ultimate ice-cream maker: the SupremeTM. With a Cuisinart pedigree, you know you are investing in a quality product. Beyond that, its sleek lines and brushed stainless steel body makes it at home even in a professional kitchen. As for operation, Cuisinart keeps it simple ­— just add your ingredients and set the timer. In about 20 minutes, you will be able to enjoy your delicious frozen creation... And if there is any left, share some with friends! $299. Available at William Sonoma Stores. For more information visit www.cuisinart.com

ZARAFINA™ TEA SUITE Tea lovers rejoice! The perfect cup of tea is at hand. Zarafina introduces a stateof-the-art tea making suite. The system is engineered to steep your tea leaves at the optimal temperature and for the perfect amount of time. The result is a perfect cup of tea everytime. Settings for black, oolong, green, white and herbal customize the program to extract the richness and subtle aroma of each type of tea. Once steeped, the tea is automatically dispensed into the elegant buit-in ceramic teapot. The suite comes with two ceramic tea cups to enjoy your brew.

Zarafina also offers a selection of fine teas and accessories.

This is a definitive must-buy for the tea connoisseur in your family. $149.99. Available at www.zarafina.com and at 1-877-927-2832.

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FAB BY SMEG: THE COOLEST FRIDGE No pun intended. All we can say is wow! This import from accross the pond comes to us via SMEG; an italian company whose phylosophy is based on the development of household appliances that merge design and technology. Just look at the FAB refrigerator. Smooth clean retro lines will definitely make a statement in your kitchen or bar. Best of all, you can choose from 9 designer colors; pink, cream, orange, lime green, black, red, blue, pastel blue, pastel green or silver.

Think red and green this holiday season! $1,999. Available at www.smegusa.com or by phone at (212) 265-5378

SODA CLUB PENGUIN The insomniacs amongst us might be familiar with the Soda Club late night infomercial, but don’t be fooled by the gimmicky reputation of this product line ­— they cater to every soda lovers desire to create their own fresh seltzer day or night. The Penguin is the top of the line. Its elegant and modern design makes it at home on any kitchen counter. The kit comes ready to roll — insert the CO2 cartridge, fill the designer soda container with your favourite water, lock, press the penguin’s beak and presto fresh seltzer. If you enjoy yours with a slice of lemon or as a splash in your scotch you are done, but for the young at heart, Soda Club offers a full line of colas, fruit punches and even energy drink concentrates which can quickly be mixed into your designer soda bottles for an instant “out of the can” taste. $249.99. Available at www.sodaclub.com

SENSORFRESH Q™ With news headlines about Salmonella, Campylobacter jejuni, and E. coli bacterial infections, consumers, and especially parents are concerned about food safety. SensorfreshQ is a revolutionary, affordable, portable, handheld electronic “nose” that uses leading-edge sensor technology to quickly measure the bacteriological activity in uncooked meat or poultry.

Point the SensorfreshQ at the meat and in less than a minute, it takes over 2,000 readings. Push the button again and get your answer — green is fresh, orange is eat soon and red is toss away.

A sensible gift for anyone concerned about food safety or who let the turkey defrost too many days in advance! $89.95. Available 1-888-88-GO-FRESH

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online

at

www.fqsinternational.com

or

www.floridadine.com

dine wine & spirits

Be Your Own Winemaker

at Rosevine Winery

By Patrick Sullivan

Most of us who enjoy wine… really enjoy wine…at some point have the thought, “I’d love to have my own vineyard and make my own wine.” Although most of us will never realize the first part of that dream, we can realize the second part, thanks to Rosevine Winery/ D’Vine Wine.

Imagine being able to choose the type of wine you want to produce, starting the fermentation of the grape juice, leaving your “Cellar Master” to mind the process for six weeks, then returning to design and print your label and bottle your very own wine. That is a complex procedure distilled to simplicity, and that is the way it works at Rosevine/D’Vine. Two sessions, totaling about two hours, and “You’ve got wine!”

No matter which style of wine you prefer, they probably have the juice for you to make it. In addition to the most popular red varietals such as Cabernet Sauvignon

or Merlot, they have “styles” or blends, which resemble other popular reds, such as Chianti, Barolo and Amarone. On the white grape side, there are Chardonnay, Pinot Grigio, Riesling, and Sauvignon Blanc, as well as several “styles”. In the specialty category, you can make wines reminiscent of Port and Ice Wine, as well as a few fruit-based types including Raspberry Zin and Blackberry Merlot.

But wait, this is Florida; none of those grape varietals grow here. Where does the juice come from? Most of it is selected from vineyards in Lodi, California, one of the oldest wine-producing areas in the country. The chosen grapes are pressed, but instead of being placed in fermentation tanks, the juice is partially dehydrated into a concentrate, chilled, and placed in airless containers for shipping. Once in Rosevine, the juice lays dormant until the next new winemaker walks in. In this case, that would be us, Dine magazine.

We wanted to make a wine with a Dine label to welcome new members of our Wine and Dine Club, so we headed to the Delray Beach store to meet manager and resident winemaker, Joe Harvey.

finished product out of it for us. With our own newly printed labels, we were ready to pour. We could not resist tasting a few of his other creations, and were very pleased by the quality/price ratio, especially with the Ports and Ice Wines.

Joe is a Boston Irish transplant to South Florida who is very knowledgeable about anything that interests him, including wine. He grew up in the business with his dad having worked for the largest wine and liquor distributor in the country.

Joe has worked the industry from all sides, winemaker, wholesaler/distributor, onand off-premise retailer, and of course, consumer. He brings a charm, experience, and passion to the business rarely seen.

For wine lovers, or personalized gift-givers, this is a great idea and a great product.

Half the fun is designing the label, and we saw examples of funny and sweet ones, commemorating birthdays, anniversaries, retirements, and weddings, as well as classy and practical examples, named for a passion, a hotel or restaurant, or simply a family name for a “house” wine. When I gave up real work years ago to enter the wine business, I never thought I would realize that passing dream of making my own wine, but with Rosevine Winery/ D’Vine Wine, it’s all come true.

But, the important question is, how good is he as a winemaker? Given that he is making mostly $15 bottles, and not $50 bottles, he is darn good. We chose for our Dine wine Pinot Noir, one of the most temperamental and difficult grapes to work with, and he coached a delicious

In addition to the winery area, there is a large room for events and parties in the back, and a large and diverse selection of wine-related accessories and gifts in the front. Plus, in October, they are opening a wine bar to serve wines-by-the-glass, their own, as well as a handpicked selection of boutique commercially produced wines.

With Joe making the choices, you can be sure they’ll be excellent. What a great place to relax and have fun.

For more information on RoseVine Winery/D’Vine Wine and for store locations, visit them online at: www. rosevinewinery.com.

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dine wine & spirits

VARIETY IS THE

By Patrick Sullivan

While out with friends the other night for a little clubbing, I took note of the drinks ordered. Without exception, each of the half dozen people ordered the same drink they always do. As with many things in life, we fall into a pattern and stay there. Predictability can make us dull, so I decided that I would order a drink based upon a different liquor each time I went out for the following month.

My favorite cocktail is the Margarita, so I skipped Tequila, and started with an old

CHAMBORD LIQUEUR FRANCE

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SPICE

classic - years out of favor in the States and just now making a resurgence - gin.

Like Vodka, gin is a grain-based distilled spirit, but unlike Vodka that strives to remove taste, Gin adds taste in the form of herbs, primarily juniper berries, the old name of which, genièvre, is where gin gets its name.

Walking up the winding stairway to the hip new third floor club in Christabelle’s Quarter in Coconut Grove, I pondered hipness. What is hip? James Bond is hip,

FLOR DE CANA RUM NICARAGUA

and the real James Bond Martini, as called for in Casino Royal, is 3 parts gin, 1 part Vodka, ½ part dry Lillet, shaken well, with a large thin slice of lemon peel. Being über hip myself, I ordered one made with the super premium, almost royal, Plymouth English Gin. This is a drink of almost straight alcohol; yet, when made with a gin of the caliber of Plymouth, it is a drink of such delicate flavor and virgin clarity that there is no taste of liquor. Oh, make no mistake, there will be the effects

GENTLEMAN JACK WHISKEY TENNESSEE, USA

www.floridadine.com

RoseVine Winery

It’s not just a glass.

Rosevine Winery 1080 Linton Blvd.

Delray Beach, FL 33444 Just East of 95 on Linton Blvd.

In the Target Shopping Center.

Phone: (561) 330-8090

It’s an Experience.

Rosevine Winery 11686A US Highway One North Palm Beach, FL 33408 NE Corner of US1 and PGA Blvd. in the Oakbrook Square Plaza Phone: (561) 253-8585

Wine Making Wine Tastings Wine by the Bottle Custom Labels Franchises Available

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of liquor after a few, but the taste is that of the perfect Martini…powerful but subtle, flavorful but soft.

For a gin-based drink of this fineness, one must use a distiller of great fineness, and the pedigree does not get any better than that of Plymouth. Founded in 1793, they made the first dry Gin, and they did it in a facility of such history that it is considered a national treasure in England. This is the former Black Friar’s Monastery, built in 1431, the building in which, in 1620, the Pilgrims had their final meeting before walking down to Plymouth Harbor to board the Mayflower. Whether one can sense that much tradition in a drink, I do not know, but a perfect Martini is made with a perfect gin, and there is a sense of tradition in that. “Cheers, James!”

The following weekend I wondered where my beverage journey should take me. A buddy suggested the liquor of Miami - rum. Not a difficult choice in South Florida, which ignited the Mojito craze, making it the fastest growing cocktail in the country for the last two

years. I elected to start with the classic Mojito, and called for the Flor de Caña White Rum. The bartender at Jaguar suggested that I use the Extra Lite 4 Year Old, apparently the lighter body lets the flavors of the mint and lime shine through in the Mojito…and right, he was. A sip of that spicy expression of the Daiquiri, and two of my friends switched drinks.

For contrast, I tried the Gold 4 Year Old in a Piña Colada, which begs for a little more richness to match the cold intensity of the cream of coconut and pineapple juice. It was lush. After two mixed drinks with personalities that big, I was ready for something simple to cap the evening. I decided to stay with a winner after spotting the rare Flor de Caña Centenario Gold 18 Year Old behind the bar and ordered a glass neat. It was as if I had ordered dessert. The brand’s characteristic smoothness showcased the decadent flavors of dark, spicy caramelcovered apple with a touch of butter, roasted nuts, and oak. The finish was so extended, I started timing it…minutes!

Flor de Caña ([sugar] cane flower) does it right with every one of the selections in their line, as well they should; they have been practicing since 1890, and it shows in the quality.

The next night, I stepped out with a different crowd (My friends accuse me of housing a bionic liver.), and we decided to hit the Beach. We arrived early for dinner at Talula, so we sat down at the small, but classy bar, giving me an opportunity to continue my quest. In SoBe, the norm is Champagne and Vodka, so I asked the bartender what the best new Vodka in town was. “Imperia,” he said, from Russia, where Vodka was invented. “It’s early, and if you’re going to be going at it all night, you’d better have something that won’t hurt you…This baby’s distilled eight times, and it doesn’t get any purer than that.”

IMPERIA VODKA ST. PETERSBURG, RUSSIA

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I had him pour one on the rocks with a twist of lime. Liquid crystal in a glass.

“Pure” was certainly the word to describe it. I had the (probably false) impression that I could consume the entire bottle without getting a hangover. (Thank goodness for designated drivers.) This is

PLYMOUTH ENGLISH GIN PLYMOUTH, ENGLAND

a brand so obsessed with perfection that they use only the best winter wheat from ebony soil, distill it eight times (three is standard), and blend it with melted glacial water from Lake Lagoda. And if that weren’t enough, they filter it twice through charcoal and twice more through quartz crystals from the Ural Mountains. Could you possibly go to any more trouble? No. Is there a better vodka? Probably not.

After a delicious meal with satisfying wines, I decided that instead of dessert, I would have an after dinner liqueur, one often relegated to a mixer in cocktails, Chambord. This is the 17th Century Loire Valley treat that wowed King Louis XIV, causing him to make it a staple at palace meals. I’ve always luxuriated in its taste - intense ripe black raspberries, honey, and vanilla. It’s a great dessert on its own and heavenly drizzled over ice cream. My dining companions and I called out the names of several of the exotic cocktails to which it contributes its sensuality - Black Shadow, French Horn, Lover’s Delight, Lush. “Don’t forget Sex on the Beach!”

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Barry called out. “Well, this is as close as you’ll ever get to that experience,” I deadpanned.

Later that same evening we ended up at the upstairs outdoor bar at the Victor Hotel on Ocean Drive, gazing out over the hordes of beautiful bodies promenading below to the surf beyond the beach. It was after midnight, and I thought, “Well, it’s another day, I should try a different liquor.” Yes, I mixed my alcohol types it’s the quantity, not the combination that gets you.

So far I’d had the quintessential Latin beverage, Rum, and the quintessential “hip” beverage, Vodka, the old school gin, and Chambord, so I thought, “It’s time for the standard in American liquor. Whiskey.

And the standard for American whiskey is Jack Daniels.” “Jack Black”, Jack Daniel’s Old No. 7 Brand Tennessee Whiskey, is the American whiskey call brand you hear most in bars, but they produce two others – a small production Single Barrel, and Gentleman Jack, both so smooth they need no mixer.

www.BEMKA.com

House of Caviar & Fine Foods

The Leading Specialist in Gourmet Delicacies since 1984

Caviar Foie Gras Truffles Exotic Spices Smoked Salmon Wild Mushrooms Maxim’s de Paris

Phone: (954) 462-0533

Fax: (954) 462-2488

Lucky Irishman that I am, the bar at the Victor Hotel had a bottle of that great sippin’ Gentleman Jack. Jack Daniel’s is not only a legendary whiskey, but the man himself is a legend. He began distilling whiskey as a seven-year old, and by thirteen, he had his own distillery.

Of his many accomplishments is that he was one of the first to begin filtering his product through charcoal to purify and sweeten it, and that is the principal distinction between Kentucky Bourbon and Tennessee Whiskey. So it’s not that surprising that the only whiskey in the world charcoal-filtered a second time, after reaching maturity, is called Gentleman Jack, a nod to the gentleman who made Kentucky Whiskey famous.

One cube of ice in the glass, I took a whiff and then a taste. Serene dark caramel and the soft scent of vanilla, with a hint of oak throughout… what a way to end the night. Tennessee is such a beautiful state.

And this was a beautiful quest.

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dine movers & shakers

Executive Chef

Darryl Moiles

Four Seasons Resort Palm Beach

Don’t Miss the Most Tasteful Event of the Season T

his fall, six celebrated Four Seasons chefs, one celebrity chef and twelve of the world’s most acclaimed wineries come together for Four Seasons Resort Palm Beach’s Wine & Food Classic. Hosted by Executive Chef Darryl Moiles, this interactive and informative weekend features opportunities to meet leading chefs and wine makers.

Sample inspired food and wine pairings and expand your knowledge of the world’s wine-growing regions. Put your culinary skills to the test by preparing a course alongside a noted chef and place your bid for a good cause at the gala dinner’s silent charity auction*.

For more information, or to make reservations, please call 561.582.2800, ext. 8010 or visit www. fourseasons.com/palmbeach/wine_and_food_classic.

November 2–4, 2007 Wine, Food, Fashion

Fabulous!

* Proceeds from Saturday night’s silent charity auction will be donated to the UM/Sylvester Comprehensive Cancer Center.

2800 South Ocean Blvd. • Palm Beach, FL 33480561.582.2800 • www.fourseasons.com/palmbeach Confirmed WFC07 sponsors as of August 23, 2007 are: Turbochef, Southern Wine & Spirits, Van Cleef & Arpels, UM/Sylvester, Palm Beach Illustrated, Palm Beach County Cultural Council.

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One of the brightest stars from the Four Seasons culinary lineup has most recently joined the Four Seasons Resort Palm Beach as Executive Chef. Darryl Moiles, originally from Massachusetts, is busy at work redesigning the menus at all three restaurants at the resort: The Restaurant, a AAA 5-Diamond Award winner and fine dining outlet, The Ocean Bistro which serves more casual fair indoors and outside overlooking the pool terrace and The Atlantic Bar & Grill which offers stunning ocean views and is open for lunch and dinner.

Chef Moiles’ passion for the culinary arts began at a young age when he baked apple pies with his mother.

His interest grew as he opened DB Moiles Steakhouse while still in high school and later attended Johnson & Wales University. Darryl has been fortunate enough to participate in many high profile events including Julia Child’s tribute dinner in 1997.

Chef Moiles admits that much of his inspiration and passion stems from his family and through his love of travel including the time he spent studying in Bali while learning about the culinary style of Indonesia.

He most enjoys preparing French, Italian and American fare. Moiles began his career at the Four Seasons Hotel Boston and continued up the ranks at the Four Seasons Resort Aviara. He has also spent time working at the Four Seasons properties in both Scottsdale and San Francisco. General manager Kathleen Horrigan is very excited to welcome Chef Moiles on board and states, “The resort’s cuisine is consistently ranked among the very finest dining in South Florida and we are confident that under Darryl’s enthusiastic leadership, it will continue to shine.”

The Restaurant is located at the Four Season Resort, Palm Beach.

Telephone:???????????????????????????????????????????? /?????????????????????????????

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dine profile Executive Chef

Vincent Muraco Vix, MIAMI BEACH

CHEF

CLAY CONLEY AZUL AT MANDARIN ORIENTAL, MIAMI

At the age of 32, chef Clay Conley has already logged in a remarkable two decades of experience in all aspects of the restaurant industry, which he brings to his role as chef at Azul at Mandarin Oriental, Miami. A protégé of renowned chef Todd English at Olives restaurant in Boston, working with the celebrity chef for almost a decade at various temples of haute cuisine, including Olives at Bellagio in Las Vegas, he was tapped

by Mandarin Oriental, Miami in 2005, to helm the kitchen at the award-winning Azul. Here, Conley works with the finest ingredients flown in fresh daily from all over the world, in a style that balances robust flavors with the sophistication of Asian cuisine and the rustic allure of the Mediterranean. Now, fresh from a culinary tour of the Far East, Conley, who has appeared on The Today Show and been featured in a slow of high-end food & lifestyle publications, has unveiled an array of sumptuous new delights.

Japanese hamachi, served tiradito-style with Peruvian chiles, ricotta sauce, ginger, and a crispy lotus root salad illustrates his respect for fine ingredients and his innovative cooking style.

New England clam chowder revisited, a perfect mélange of crispy clams, confit of pork belly and a malt vinegar-spiked broth, is Conley at his most simple and sublime – a childhood classic re-envisioned as fine dining. With Conley at the helm and one of the most breathtaking settings of any restaurant in the region, it’s no wonder Azul at the Mandarin Oriental, Miami continues to be one of the region’s most renowned dining destinations.

Azul is located at Mandarin Oriental, Miami, 500 Brickell Key Drive. Telephone: (305) 913-8358.

Chef Vincent was born in Brooklyn, New York and grew up in a large Italian family where cooking was always present while he was growing up.

He began his culinary journey at only 17 years of age, and at that time was the youngest student to be accepted into the culinary arts program at the California Culinary Academy in San Francisco.

Vincent landed his first real chef’s job at Hyde St. Bistro in San Francisco’s Nob Hill district where he built his culinary foundation. After the Bistro, Muraco accepted a job at the prestigious Park Hyatt San Francisco, where he quickly mastered every position and moved into the Chef de Cuisine position at the newly opened Park Hyatt Los Angeles. There he worked with Roberto Alicea, who trained under many accomplished chefs, including Sandro Gamba. His natural ability as a cook and success in managing the entire culinary team, eventually led to the Executive Sous Chef title in 2003 and the coveted manger of the year award in 2004.

His success led to his current Executive Chef position with Hyatt Hotels & Resorts in Miami Beach, Florida at one of the hottest spots on the beach, Vix restaurant in Hotel Victor (www.hotelvictorsouthbeach.com). Chef Vincent has taken the “Eat’ertainment” concept to the next level utilizing Vix’s high quality ingredients to produce high quality products. “I continually refine my skills and talents, and I challenge myself daily. I love what I do and that is the most important ingredient in any career.”

“My goal is to WOW every guest that dines in VIX. I want them to leave slightly dizzy. Every course should delight your senses and leave you wanting more.” –Executive Chef Vincent Muraco Vix is located at the Victor Hotel, Miami Beach, 1144 Ocean Drive. Telephone: (305) 428-1234.

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dine new broward

By Marguerite Gil

BRAGOZZO YOU CAN BET ON IT! O

ne of the privileges about writing for an exclusive dining magazine is that my assignments will inevitably send me to some out-of-the-way places to find that perfect meal for our readers.

When my editor asked me to try the menu at the isle casino & racing at Pompano Park, I must admit that I had some doubts. Generally most casino meals are barely one step above fast-food, all-you-can-eat, buffet styles preparations. .

Then, I stepped into The isle casino & racing at Pompano Park and discovered the unexpected. A first class restaurant called Bragozzo Osteria Wine Bar. Enter the huge gaming area and immediately notice that smoke odors are absent. Take the escalator to the second level and admire the turquoise hued, cut glass trees that over flow with droplets of tranquil waters. The walls that separate Bragozzo’s from the actual gaming tables are distinctive huge glass wine cellars filled with hundreds of bottles of red, white and sparkling wines.

“With the opening of Bragozzo, the isle’s dining choices rival the most sophisticated restaurant in South Florida. The isle is a total entertainment destination for gaming and dining,” said Doug Shipley, the isle’s general manager and vice president of racino operations.

Luke Palladino brings the experience of an authentic Italian Osteria and Wine Bar to Pompano Beach, Florida with his newest restaurant Bragozzo.

The inspiration for Bragozzo was developed with the aid of accomplished award winning Chef Luke Palladino, who has created four signature restaurants- Specchio, Ombra, Risi Bisi and now Bragozzo. Each place offers a different perspective on Italian cuisine and all are unified by the chef’s passion for Italian food. Palladino has worked with some of the country’s legendary chefs including Paul Bertolli, Jeremiah Tower, Emeril Lagasse and Todd English.

We dined in the intimate back room where luxurious circular booths give guests a feeling of exclusivity and where sounds of bells and whistles from the winning slot machines are minimal. Subdued lighting, elegant décor, hand designed napkins and cutlery set a romantic mood.

We started with several appetizers that were indicative of the chef’s innovative style. The Oysters ‘3 ways’ is served on the half shell and garnished with limoncello, champagne grape-prosecco granite. A Tuna

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Right: Saffron fusilli consisting of roasted pepper and eggplant ragu, ricotta salata

Below: Melanzane arrosto Bottom: Panelle- chickpea and fennel fritters

Carpaccio is cut into bite size pieces, perfectly seared outside while rare inside and moistened with a drizzle of Calabrese chili oil along with thin shavings of pasta crisps, which adds just the right texture to the tuna. The Fiori di Zucca, is Squash Blossoms that are tempura fried and stuffed with mozzarella, ricotta and sweet corn. We also tasted the Pasta Fatta in Casa (handmade pasta) Gnocchi al Boscaiolo, which surprisingly did not have a floury after-taste. The Gnocchi was smothered with wild mushrooms, smoked speck ham, dipped in a delicious leek cream and topped with Parmigiano.

Bragozzo Chef Christopher Dilba along with Chef Palladino have developed a main menu, which includes the Antipasti, Pastas, Piatti Grandi (Main Course Plates) and Contorni (sides). But there is an additional menu called Tonight’s Additions which adds specials on a weekly basis. The primary menu offers creative daily fish, veal, chicken and meat platters that are copious and delectable. However Tonight’s Additions add variations, are slightly less costly and just as tempting. The Orecchiette is a homemade sausage mixed with chilis, diced tomatoes, broccoli sprinkled with pecorino Romano. Or try the double cut Pork Chops with roasted apples, potato-parmigiano manicotti covered with a pomegranate glaze. A sommelier will help you pair your spirits for ultimate dining enjoyment, if you so desire.

Dolci (sweets for the sweet) are fascinating. You’ll find the traditional Tiramisu and Gelati by the scoop but there is a Cheesecake made with Ricotta which makes the mixture much lighter. An amaretti cookie crust envelopes the ricotta, whipped cream, mixed berries, raspberry coulis and lemon sorbetto. You’ve hit the Jackpot!

Bragozzo Osteria Wine Bar is located at the Isle Casino & Racing, 777 Isle of Capri Circle in Pompano Beach. For reservations, call (954) 633-6633 Bragozzo is open for dinner Wednesday through Sunday. ‰

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dine new palm beach

So Solu!

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With a casual yet refined elegance, Solu offers a modern contemporary flair with bold nuances.

The newly opened Resort at Singer Island offers more than just a fabulous view of the ocean and the most luxurious amenities; it offers South Beach stylings and the hottest new restaurant in North Palm Beach County: simply named, Solu.

Above: The accomplished Carlos Jorge is Executive Chef of Solu.

Left page: Adobo scented Grouper with spicy sour sancocho broth, plantain puree and sweet potatoes.

Walking into the resort elicits an impressive inhale. The cathedral ceilings, oversized windows, and contemporary décor are nearly breathtaking; it is like stepping out of North Palm Beach County and landing squarely in the middle of a chic South Beach hotel. Solu, which opened its doors in April, feels like walking onto a very expensive and luxurious yacht. Guests are guided along the path into the dining room by dark, wide, wood paneled floors accented with thin, light, teak-wood stripes that seem to glow gold from the lighting above. The bar is positioned immediately on the right and spreads out into a mini sitting room, decorated with classic, yet modern furniture, scenting the room with the aromas of rich leather. Though the area looks almost bachelor-esque, it oozes class and sophistication. Between the martini selection, the plush leather chairs, and the view, the weary traveler or happyhour seeker is beckoned to sit, wind-down, relax and enjoy a delicious martini while overlooking the pristine pool. The décor is both elegant and soothing.

Scanning the back of the restaurant it is impossible to miss the well-designed, massive white wall, separating the bar’s

sitting room from the dining room. Out of the wall are cut little windows where artsy vases and quirky, colorful pieces of décor rest, adding color and vibrancy to the room. Rising out of the top of the wall are six large, smooth, thick, wood panels, curving upward; three on the bar side and three above the dining room. The thick, wood panels resemble the side panels of a ship or, as beautiful art is “in the eye of the beholder”, the upward curvature of an ocean-wave, as seen from below the surface.

The back of the restaurant boasts the beautiful, panoramic view of the ocean.

Large, spacious tables, decorated with artful plateware, are placed next to the large window, offering a perfect view of the beach and ocean. Semi-private dining is available, with plush and luxurious seats; the booths partially surrounded by sheer white curtains and accented with pillow of navy blues and reds. Despite its open and spacious design, the restaurant manages to maintain an air of coziness.

The architecture and design of the Resort and Solu may be as unique as the restaurant’s chef, Chef Carlos Jorge’s culinary background. As great dishes are created through the building and design

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Solu features upscale casual dining with dramatic vistas of the cool blue waters of the Atlantic.

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of a variety of ingredients, Chef Carlos Jorge’s culinary career, appropriately enough was constructed on the foundation of an Engineering degree.

Throughout college he catered for friends to supplement his income and after graduation, decided to enroll at The Institute for Culinary Education in New York. Thrusting himself into some of New York’s finest kitchens, such as The Mercer Kitchen, Asia de Cuba, and The Royalton, Chef Jorge began to build and develop his culinary resumé. He traveled often, resided for some time in New Orleans, and then headed back to New York where he arrived just in time to be the opening Chef de Cuisine for Butter Restaurant.

After only one year Chef was offered an opportunity with Hotels AB to head up Raleigh Hotel in South Beach.

It was here where he “really developed an appreciation for true quality” while working under Consultant Chef Eric Riper of New York’s Le Bernardin.

Three years passed before yet another opportunity landed in his lap; to open the Resort at Singer Island and Solu. “I

wanted to stay in South Florida yet felt the need to get out of ‘the scene’ of South Beach. Solu was the ideal fit.”

As fresh and exciting as Chef Jorge’s background is, the food is more so. His experience with true quality is evident in Solu’s Asian-Fusion style cuisine.

Hors d’oeuvre selections include what could be a simple Ceviche, but jazzed with flavors of fresh cilantro and lime, further cooling the palate with the finish of a citrus infused sauce. The assorted fish are tender and the sauces have a slight tartness to the aftertaste.

A second appetizer selection, Lobster Raviolis, are presented in a deep bowl and bathed in a creamy lobster bisque sauce. The raviolis are presented with a crown of fresh, tender lobster meat. The sweetness of the lobster is complimented by the sauce, which offers hints of sweet coconut, tomato, and a touch of lemongrass used to “cut the richness.”

Entrée selections are reminiscent of Asian, European, and American influences. Items offered include an

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Asian inspired Coconut Curried Snapper JEWELS OF WINE AMONG JEWELS OF CARROLL’S and a European inspired shellfish Hot Pot. Though the menu’s emphasis is seafood, Join us for our first ever complimentary wine-tasting event on Gallery Night the menu offers both land and sea items.

Friday, November 2, 2007, 5:30 to 7:30 pm The snapper is poached in a rich broth of Co-sponsored by Dine Magazine coconut milk and seasoned with madras curry, cilantro and ginger. Both tender and tutored by its Wine & Spirits Editor Patrick Sullivan and delicate, it is served over Bamboo we will pour a selection of boutique wines accompanied by light hors d’oeuvres.

Rice (rice infused with the chlorophyll 9:53 AMthe Page 1 event, we will feature special pre-holiday prices of the bamboo) and finished with a mildCarrolls_ad 3/22/07During on many of our most sought-after items curry sauce that compliments, rather than overpowers, the snapper. The second Relax, browse, and sip some jewels of wine among the jewels of Carroll’s selection, the Paella-like “Hot Pot” is a unique dish that may be best enjoyed as a Please R.S.V.P. to Carroll’s at 305-446-1611 shared item. This shellfish medley (sans rice) contains a combination of Mussels, Prawns, Clams, and smoky Chorizo sausage. The assorted shellfish rest in a light broth, which is “distilled from the natural liquid release of the shellfish, to which Spanish chorizo, cilantro, white wine, garlic butter and shallots are added.”

The smoky flavor of the chorizo, like the curry, is prevalent and flavorful without taking away from the main ingredient’s flavorings. In his talent, Chef Jorge applies his knack for using bold flavor without ever overpowering the essence of the focal points of his dishes.

A South Florida Tradition...

And, Chef Jorge’s favorite ingredient?

“My favorite ingredient is Lemongrass,” he proclaims. “I love its subtlety and crispness. I can use it in just about anything.” Between the Asian-Fusion cuisine and his love for Lemongrass, well, this just may be the perfect marriage. And when asked about his vision for Solu, Chef Jorge responded, “I wanted to come up with something very different from the norm in the Palm Beach area. We’ve just begun to capture an audience and judging by the responses we’ve seen, they like it! We’ll keep experimenting with some bold and new flavor combinations to tweak our already diverse menu.”

EXCEPTIONAL JEWELRY , SILVER, CRYSTAL, CHINA WATCHES, STATIONARY & UNIQUE GIFTS

Solu is located The Resort at Singer Island, 3800 North Ocean Drive in Singer Island.

For more information, please contact the restaurant at 561-340-1795 or visit them online at www.solurestaurant.com. ‰ OVER 60 YEARS ON THE MILE

365 MIRACLE MILE • CORAL GABLES, FL • 305-446-1611 WWW.C ARROLLS J EWELERS . COM

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dine new miami

A L T A COCINA Hits a High Note

By Marguerite Gil

S

unset Drive in South Miami is home to a new restaurant called Alta Cocina.

It’s the brainchild of Chef Juan Mario Maza and Chef Vani Maharaj who both took great care in finding the perfect spot for their dining endeavor. The ‘Drive’ is reminiscent of an artistic little village, filled with creative boutiques and charming “hang out” places. Now with the arrival of Alta Cocina, the area has an up-scale eatery that perfectly fuses Chef Juan’s Continental cuisine with Chef Vani’s Caribbean influences.

Vani, who was born in Trinidad and Tobago, grew up surrounded by the freshest produce found anywhere in the islands. Everything was organic. Fruits and vegetables were in the marketplace daily.

Fishermen brought their morning catch into the ports in the A.M. and the abundance of fresh fish and crustaceans, assures Vani, would be on dining room tables everywhere by the P.M. In the kitchen, Vani’s preparations are inspired by the childhood memories of the Caribbean and multicultural flavors of her country.

Juan Mario is from Guatemala and he too fondly remembers family

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meals filled with rich typical savors interwoven into traditional Central American dishes. “I’ve worked with some top chefs on different continents and have gained amazing experiences that have broadened my knowledge about techniques and food combinations. All of those lessons are reflected in my cooking, and the dishes that I ultimately present to my clients,” says Chef Juan.

Together both chefs have developed a menu that is not overbearing yet includes innovative and delicious twists to salads, meats and seafood, in a charming and elegant environment.

White Colonial arches located right on Sunset Drive welcome guests to Alta Cocina’s outdoor dining area, where peoplewatching is at its best. Walk through the serene doorway and find a cool refreshing interior that isn’t cluttered with knick-knacks and hordes of trinkets, just one large floral arrangement that connotes exotic island vegetation. Wood ceilings and floors give the restaurant clean lines and a spacious feeling. The bar area separates the kitchen from the dining room and allows clients to have a glass of wine before sitting down at their table. The walls are light in color and overhead subdued lighting adds an air of romance to the atmosphere.

“Cold Beginning” might sound ‘stand offish’ but it aptly describes the first delectable cool samples on the menu. The Romaine on Caesar Salad is prepared with house made dressing that is layered onto each leaf and topped with Tortilla Espanola croutons and chips of bacon. The Caesar dressing is exceptional. Chef Juan’s “Tower” combines avocado Carpaccio, Buffalo Mozzarella, tomatoes and crispy shallots with basil vinaigrette. Another excellent Cold Beginning is the Peruvian Style Ceviche. A light

lime dressing over the seafood and baby shrimps is tart and delicious. It is accompanied by a small serving of popcorn which Chef Juan explains is a common side dish in Peru.

After the “Cold Beginnings” try the “Warm Beginnings” with Bacalao Fritters in a Tamarind sauce or the Sake Scallops where the scallops are wrapped in shredded Phyllo and accompanied with a carrot Sake puree and a green bean salad.

For entrees the chef offers a selection that includes seared Salmon or a Lobster Burger with a side of home fries or Shrimp Reggiano with a cilantro cream sauce, handkerchief pasta and wild mushrooms. If it’s meat that you crave, the eatery prepares a 10 oz. Filet Mignon that you can cut with a fork. It’s smothered with a wild mushroom cream sauce, which is yummy and comes with a side of miniature cube-cut fries that are beyond savory, because each side of the cube is crispy and bronzed with light spices.

Another scrumptious dish is the Fusion Del Rabo, a braised oxtail where the chef’s know-how about temperatures and timing lets the meat delicately fall right off of the bone without dryness. It comes with home made Gnocchi that happily doesn’t have that floury aftertaste and a Gorgonzola sauce.

For dessert taste the Molten Cake or the Tres Leche, which will send you into after-dinner heaven.

If you haven’t visited the area, get there before the shops close, (about 6:00 p.m.). Try some one-of-a-kind shopping, then let yourself get pampered with a delectable meal at Alta Cocina.

Alta Cocina is located at 5837 Sunset Drive in South Miami.

For reservations, please contact the restaurant at 305-6627435.

Left page: Left:

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dine miami

A FISH CALLED

AVALON

By Marguerite Gil

Y

ou know how you can live in a city for eons and just never get to that famous landmark place? It could be a national monument or a unique building or even a highly regarded restaurant. Then one day, when you eventually do get there, you ask yourself…what took me so long? That was the way it was for me and A Fish Called Avalon. I’ve heard great things about this landmark dining place for years but never managed to find time in my hectic schedule to call for a reservation. Well recently, I did finally get there and it was amazing.

Imagine sitting on Ocean Drive in the heart of the Art Deco District. Palm trees swaying in the balmy breezes. The sidewalk panorama is mainly composed of an endless parade of tourists and locals strolling, talking, laughing but mostly giving you a perfect, people watching view. There you are, seated at the terrace, or inside facing the large picture windows, reading the menu prepared by award winning Chef Joe and getting pampered by a very efficient wait staff.

Joe Montiero, executive chef and general manager was born in Brazil. As a boy, and much like many other successful chefs, he Left: The true jewel in A Fish Called Avalon’s crown is its fragrant Pecorino Florida Lobster Tail.

Right: Cubes of ruby red chilled tuna tossed with truffle oil are topped with emerald pearls of wasabi caviar and speared with crunchy malanga strips.

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helped his mother in the kitchen. Early on Joe knew that he was going to make a career of cooking. He gained a very diverse culinary background when he worked at Allendale Bar & Grill in N.J., then in Atlanta with Chef Kevin Rathburn, onwards to Dallas at the Café Pacific, and under Chef Anile at the Melrose Hotel. In 1998 he became executive chef at Giants Stadium. The different geographical moves expanded his culinary creativity and taught him how to fuse Southwestern tastes and textures with Asian flavors and seasonings. Several years later, he was invited to move down to sunny Miami and become executive chef at Lombardi’s Restaurant. Finally Joe was “reeled” into the Avalon Hotel and the rest as they say, is history.

When Chef Joe took over the Avalon he remodeled the entire kitchen, changed the menu to emphasize fresh seafood, built an enviable wine cellar and made A Fish Called Avalon his own.

The décor is basic black and white.

Starched white tablecloths, black cloth napkins, small hurricane lamps on each table and black lacquered chairs. The lobby is adorned with several paintings including a fresque. For Chef Joe, it’s all about the freshest seafood available and perfect service. The rest is eye candy and he likes to keep that to a minimum.

Chef Joe has access to some of the freshest fish available via daily deliveries from the sea. He knows what to look for and personally examines the daily catch.

Located on the world famous Ocean Drive in perfect view of both the water and the goings-on, A Fish Called Avalon creates the perfect dining atmosphere with comfortable tables draped with white linens, a two-piece Latin band and terrace and street-side dining.

We started our dinner with Mojitos adorned with wedges of lime, followed by the Seafood Platter which was legendary.

The circular dish was crowded with giant seasoned diver scallops, bang-bang shrimp, Caribbean crab cakes, slightly seared tuna chopped into bite size pieces, several meaty Snow crab legs, duck confit spring rolls, red Wasabi caviar, and various garnishes. All of the seafood was presented on a bed of cucumber slaw, Napa cabbage slaw with cilantro leaves, julienne slices of carrots, a rich assortment of condiments topped with Ponzu Thai vinaigrette. Be still my heart!

The only soup selection is a Lobster & Crawfish mélange.

There are nine appetizers and most of those are incorporated in the copious Seafood Platter. The restaurant offers five choices of salads which include Buffalo Mozzarela on crisp arugula, imported Prosciutto with basil vinaigrette. Count on finding thirteen or fourteen Entrees (depending on the season) and as expected, most of them are ocean goodies. The Lobster Cavatelli is accompanied by sun dried tomatoes, spinach, and Arbol chili cream.

A Floridian snapper au poivre has a side dish of spinach and pear chutney. And then there is the Pecorino Florida Lobster tail with truffle au gratin and key lime buerre blanc.

Chef Joe also knows wines. He is an expert sommelier and has formidable bottles in his vast wine cellar. Since he doesn’t mind leaving his kitchen and checking on his guests, don’t be intimidated. Ask him for his advice on your wine selection.

Desserts are decadent and the overall experience is memorable.

Now isn’t it about time that you got around to making reservations and getting to that highly regarded landmark restaurant now?

‰

A Fish Called Avalon, 700 Ocean Drive, Miami Beach. For details call (305) 532-1727

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dine fort lauderdale

Below: Arctic Char with Riesling Sauerkraut, Garlic Sausage, Warm Fingerling Potato Salad, and Artisan Mustard Sauce

By Sarah Spicer

3030 OCEAN

Visualize a fresh, red salmon sashimi, elegant and delicate, lightly texturized with rock salt crystals, and paired with a cold cucumber sorbet. Taste a buttery Pinot Noir full of dark berry flavors that finishes with a hint of sparkle.

Smell the aromas of a cuisine whose flavors are balanced to perfection in a presentation that is entirely unique. This is 3030 Ocean.

Entering the lobby of the Marriott Hotel that towers on the beachfront off of A1A in Ft. Lauderdale, one could never presume the experience that awaits them. The contemporary dining room is simple yet elegant, overlooking the ocean through floor-to-ceiling bay windows which frame the long, stretch of horizon. Modestly decorated to compliment a Florida style, it maintains a calm romanticism. The wood is light, the room is open, yet the ambiance is cozy with warm accent colors of blues and garnet.

3030 Ocean’s culinary team is led by acclaimed Chef Dean Max whose resume boasts both elaborate experience and worldly adventure. He uses only the freshest, highest quality, natural and local products; and it is evident in every flavor.

Chef Max and his team fully transform their passion for cuisine to achieve the pinnacle of dining experiences.

Growing up on a farm off of the Eastern shore of Virginia, Chef Max was

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immediately exposed to an abundance of fresh foods and ingredients.. He often cooked with his mother, using natural ingredients to create what he simply calls “good cooking!” The family moved to Stuart, Florida when he was ten, introducing him to the sea-food rich culture of South Florida.

Chef Max attended Florida State University where he earned a degree in Marketing with a minor in Hotel Management. After graduation, he went to work for his father who encouraged him to pursue a career in business. After only a few months he took off on a year-long Italian adventure.

“That’s when I knew,” Chef stated. “I knew I had to work for $7.00 an hour because the passion was that strong. I never looked back.”

Chef Max says his inspiration comes from his extensive travel and the availability of local, fresh ingredients. “Going to different places you discover unique products and intriguing combinations. People in other

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countries use ingredients specific to their area, making their cuisine so distinctive.”

During his twenty years of cooking, he has traveled around the world, five of those years spent on the Holland America cruise ship. Brought on as a guest chef to work in the multi-million dollar kitchens, he conducted wine-tastings, individual cooking classes, and book signings for his cookbook, “A Life by the Sea.” Today, with weekly trips around the country and monthly ventures to the Grand Cayman, this father of three has a “full plate” but he still manages to maintain a harmonic balance in his life. He now continues to further his culinary career by participating in the Epcot Food and Wine Festival in Orlando, Florida, and has been awarded the honor of being the celebrity chef at the James Beard Dinner, part of the American Express Celebrity Chef Tour, in Chicago in mid-September. He is currently working to open restaurants in Columbus, Ohio (called Latitude 41) and Baltimore, Maryland (Watertable) with both New York and South Beach in mind for future projects.

Chef Max uses foreign elements and his amazing knack for balance to create such dishes as an Asian inspired, perfectly red tuna tartare, subtly spiced and served on a Himalayan salt slab that resembles a block of golden marble. He finishes the tuna with a drizzle of Asian Yuzu sauce and garnishes the plate with a simple Daikon radish. Just as easily, Chef Max can transcend you to Italy. Close your eyes and imagine savoring the flavor of red and yellow tomatoes, sandwiching a thick slice of mozzarella cheese. Dusted with black pepper and served with a thin slice of lightly-salted Proscuitto ham they are finished with a slight basil balsamic drizzle. If you prefer to stay in the states, experience the mid-west by savoring the tenderest beef tenderloin, so delicate it cuts with a fork and absolutely melts in your mouth. It is gingerly crusted with salt rock crystals which add both texture and flavor. The tenderloin is served over Yukon mashed potatoes with white beets, cipollini onions, balanced and finished with a sweet Huckleberry sauce. In fact,

all of Chef’s culinary presentation is about balance; salt with sweet, never one flavor overpowering another.

And what might be the Chef’s selfproclaimed favorite ingredient?

Surprisingly enough, it is salt! And not ever is it overused. Chef’s philosophy is, “Using salt is like going to the Grand Canyon; you want to go to the edge without ever going over.” ‰

Above: Sweet Soy Glazed Black Grouper, Stuffed Thai Sticky Rice, Baby Bok Choy, Pickled Eggplant, and Spicy Coconut Sauce Below: ????????????????????????????????????? ??????????????????????????????????

3030 Ocean is located at The Marriott Harbor Beach Resort and Spa, 3030 Holiday Drive in Fort Lauderdale. For more information, visit them online at www.3030ocean.com or call them at 954-765-3030.

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dine palm beach

La Cigale The Lucky Cricket of Delray Melissa Wilkinson

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Imagine walking in off the beach in the Mediterranean under the warm sun to find a place where Old World meets new from everything to the menu and the entire atmosphere. This is what you’ll find at La Cigale – an unbelievable Mediterranean restaurant local to Delray Beach, This restaurant encompasses everything Mediterranean and adds twists of upbeat modern culture to the walls and overall feel. La Cigale, literally meaning ‘lucky cricket’ stands out in Delray as a one-of-a-kind destination for regulars and visitors from all over.

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When you walk into La Cigale, you find yourself walking under an old doorway framed in rich wood to friendly hosts/ hostesses that are ready to make your Mediterranean experience all it can be.

The walls in the main room are covered with a mural done by Susy Pilgim Waters, a past local of Delray Beach and now a well known artist in New England. The mural gives La Cigale a ‘real’ feel, making it part of the community while still letting off a complete Mediterranean ambiance.

The ceiling is high, but is brought lower and more intimate with oval pieces of colored plexi-glass that put off an upbeat and hip vibe for the intimate restaurant.

Following the colored pieces to the bar, bright lit up ovals are found scattered among the wall with shelves for premium liquor to bring the modern style of La Cigale together.

Entering La Cigale is equivalent to coming into a dimly-lit but upbeat and intimate place filled with people enjoying unique Mediterranean dishes and socializing throughout the restaurant. With three different rooms that can be used separately or as one, La Cigale is fabulous for private parties and gatherings. The wine room is a smaller private room that can be closed off for intimacy. The candles on the wall give these rooms a romantic feel that will

make you want to cozy up and enjoy a selection of their finest glasses of wine.

La Cigale will also gladly pair anything from their menu with an outside wine of your choosing. The party room is slightly larger and can also be closed off in order to host various private parties to make the night more special.

Outside on the patio, you will find another cozy, intimate atmosphere full of plush sofas, umbrellas and plenty of room to mingle. The patio serves a special menu of late night tapas and has any selection from the full bar. You can sit back and relax any night of the week and enjoy live entertainment at the end of the week.

Made for the social scene, La Cigale’s patio matches the indoor Mediterranean atmosphere with the modern, upbeat twist.

La Cigale boasts a unique menu with a mixture of flavors from Brazil, Moroccan and America from the hands-on owner, Francis Toubul and Chef Farid Oualidi.

Francis is a native of Marseilles, France and Chef Oualidi is Moroccan – so with the diverse backgrounds in taste, La Cigale is able to provide something for everyone within their originally spectacular menu.

includes delicious marinated artichokes from Provence, Italian proscuitto di parma, roasted yellow, red & green sweet peppers straight from Spain, La Cigale’s home made hummus, marinated feta cheese in extra virgin olive oil & fresh herbs, greek kalamata olives & stuffed grape leaves. This platter will satisfy as many as four people and is a great sample of the selections yet to come in the exquisite selection of the Mediterranean menu. A truly elite dish from La Cigale is the delicate Brazino Fillet, a freshly pan-seared Mediterranean bass with braised fennel, dried roma tomatoes, and a delicious black olive tapenade.

Mediterranean cooking is simple and classic with the foundation of oil, salt, pepper, butter, herbs and spices.

Since the winter of 2001, La Cigale has brought the taste of Mediterranean to Delray Beach in a quaint but upbeat manner. After moving from its previous location, La Cigale sits off of the busy Atlantic Avenue in a quiet but convenient setting. Delray Beach brings a unique atmosphere and La Cigale adds to the culture of the environment by being authentic from staffing to décor to the exceptional menu. ‰

The popular favorite starter is the Taste of the Mediterranean Antipasto Platter that

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dine night

MANGIA! SALSA!

By Sarah Spicer

The simply stated Noche, located in Palm Beach Gardens, offers an atmosphere that boasts both luxury and energetic sophistication.

Located off of PGA Boulevard behind Carmine’s Gourmet Market, Noche stands out, not only because of Chef Alex Rodriguez’s fine cuisine, but for its ability to transform itself from chic dining atmosphere, to one of the hottest dance spots in town.

To dine at Noche is an experience within itself. The Euro-Latin inspired cuisine offers a variety of textures, flavours and richness thought only to have been found on the menu of a five star, fine-dining restaurant. The array of tapas, sushi rolls, soups and entrees are unique, fusing together the passionate styles of cooking found within both the Italian and Latin cultures. An extensive wine list beautifully compliments the menu, illustrating numerous selections of both white and red varietals from all over the world. The impressive presentations of the dishes and bold flavours of the food produce a palatepleasing experience most unexpected from a place that is known as much, if not more so, for its nightlife.

FOR MORE INFORMATION: NOCHE 2401 PGA BLVD PALM BEACH GARDENS, FL 33410 MON-THU 5pm to 2 am FRI-SAT 5pm to 3am

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At ten o’clock the floor is transformed. The rich wood tables and brown suede highbacked chairs are pulled away revealing a polished dance floor that tangos around the masterful stone centerpiece fireplace. The already dim lighting produces an atmosphere as mysterious and seductive as the salsa dance itself. The curtained alcoves containing plush love seats and harbour views offer the perfect place to either cozy up with a bottle of wine,

or simply watch the dance-in-action from the best front row seat in the house. When considering the ambiance simply one word comes to mind: sexy.

This is not only the place to see and be seen, it is the place to meet others and learn. On Monday nights, Noche offers complimentary Latin-style dance lessons from 7:00-10:00 p.m.

Thursday is the night to apply what has been learned, tapping into the beat of the sensational live salsa band. Fridays and Saturdays switch the tempo with live DJ’s spinning the hits of the top 40. And of course, because no “hot spot” is complete without a Ladies night out, on Wednesdays, Noche offers complimentary champagne for women from 9:00-11:00 p.m.

Every weekday from 5:00-7:00 p.m. Noche starts the night with a steal of a Happy Hour.

Complimentary hors d’oeuvres and half price drinks melt the week’s stresses away. This is the place for both the young professional crowd and those who have the energy and passion for an upbeat, Euro-Latin infused atmosphere.

Whether indulging in the sumptuous cuisine or shaking it up Latin style, this is a place that has to be experienced.

WELCOME MIAMI & THE BEACHES

CHANNEL

NJBNJ!WJTJUPS!JOGPSNBUJPO!DIBOOFM !

Qspwjejoh!ebjmz!hvftu!qsphsbnnjoh!jo!qsfnjfs!ipufmt! uispvhipvu!Njbnj!boe!uif!Cfbdift/ Gps!Npsf!Jogpsnbujpo!Dbmm!!)416*!552.2342

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WHERE TO GET A REAL MEAL

AFTER MIDNIGHT

By Christiane Roget

How to cap off a perfect night of revelry, carousing and mach speed dance moves with the perfect encore.

Where does one find along the highways and byways of the Palm Beach Intercoastal a real meal after midnight?

Last call has come and gone, you are famished and the night is on the verge of ending not with a ‘Bada Bing,’ but with a whimper. Among denizens of the night, the after theater crowd and the grave yard servers, the common refrain is “Where should I go to eat, I’m starving?”

All the respectable kitchens have closed up shop hours ago. Or have they? If you reside in the Palm Beaches there is no reason to delay the sensory pleasure of a well-cooked meal to stave off the queasy stomach, tremors and heartbreak hangover. Of equal importance, where does one go to satisfy and fortify that other craving? Not the one that is sated with a limp waffle, soggy sandwich or a bowl of ramen noodles, but, the deeper hunger that wants each waking moment to be a lasting memory. If we are what we eat, is it possible that we also are defined by where we eat?

Appetite, GPS and roadmap in hand prepare to meet the challenge of finding an early morning repast where eating with flatware is suggested, if not mandatory.

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www.floridadine.com Left page: Right: Bottom:

Howley’s Diner (West Palm Beach) For those reckless enough to develop a hunger pang after midnight, let’s begin our late night foray at Howley’s Diner where its first savory hash browns were slung in 1950. The epicenter of where the after hours set tends to congregate, this perennial, one-part road house; one-part punk convergence has stood the test of time. With service until dawn, the menu is an original twist on the most plebian of foods.

Cheerfully idiosyncratic: stilettos from Jimmy Choo, crepe soled Naturalizers and laced up Doc Martins feel equally at home crossing the welcome mat at Howley’s.

The chartreuse neon boasts “cooked in sight, must be right”. The tat and pierced wait team and marketer Jeremiah Pitts take a kid friendly, approach to the variegated and ambitious blue-plate specials. For those with a pampered pooch in tow, there is the honey- suckled patio where bottled water is served by the metal bowl.

Under the stars the intimate outdoor surroundings provide a perfect prelude to a kiss.

This neighborhood fixture with a packed bar, specializes in premium and artisanal spirits. Order up the eponymous honey smooth Wasmund’s single malt whisky highball for hardcore imbibers.

Or make a beeline to Florida’s own Touch Vodka’s (touchvodka.com) distilled from Wild Flower Honey, think ULEE’S GOLD with Peter Fonda and directed

by Native Floridian Victor Nunez. For the wine aficionado there is a slurpy Spanish tempranillo, selected from Strategic Importers™ vast wine portfolio. (strategicimporters.com)

We have Chef Greg Schiff to thank for bringing in June Cleaver’s mac and cheese sensibility infused with imported cheese fit for the most fastidious gourmand.

Menu items also include baby brussel sprouts; the buttery sweet blistered skin crackles like bon bon’s. No stranger to scrambled eggs order them with goat cheese, Italian sweet peppers, a few shards of jalapeno and a big hunk of corn bread and churned butter on the side.

Hours/Coordinates: Monday through Friday, a scouch South of Southern

Blvd. at 4700 South Dixie Hiway, W. Palm Beach, 561-833-5691 Lights Out at 2AM Weekdays and 4AM Weekends Premium Cocktails, Blue Chip Specials and homemade pies, brownies and muffins.

O’Shea’s Restaurant West Palm Beach)

(Downtown

A mile or so north of Howley’s, as the egret flies, is O’Shea’s Irish Pub. Like its décor of rough hewn planks bolstering the exposed brick and well oiled bar, the menu is rustic sophisticated. Astonishing pub grub wins over converts with thin slices of Clifden Ham, grilled Swiss and Cheddar on a fresh baked slab of bread.

Or a victory garden of leafy tossed greens and crisp veggies and a buttery plop of bangers and mashed potatoes, your choice of curry sauce or Guinness Gravy (75 Cents extra). On one recent post gig outing and in the company of an upright bass player of Welsh and Irish descent, we were fortified with a piping hot stew of melt in your mouth carrots, thin skinned red potatoes and chunks of lamb the size of baby fists. As the name suggests there is plenty bitter sweet elixir, with brews on tap and Irish drafts found nowhere else outside of Dublin.

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Everything on the chalk board is a notch above its humble appellations. And to our delight and surprise Joe Dougherty‘s band sang traditional Irish ditty’s with a gleeful tenor the night we were there. It would be a hard heart (or stomach) not to be won over in the ‘wee’ hours by O’Sheas.

Hours and Coordinates - 531 ½ Clematis St, W Palm Beach 561-833-3865 Lights out Weekdays 3AM, Kitchen Closes at midnight on Weekends Kitchen closes at 1AM

with the piano accompaniment of Alan Munn.

For wine pairings ask for Liquor Group’s portfolio of New York Uncorked or Strategic Importers Lar de Barros imported into Boca Raton directly from Spain.

Hours & Coordinates JR’s Seafood remains open until 1 AM on Friday and Saturday, or as he say’s “until the last diner is tucked away home”.

New York Bar And Grill (North Palm Beach) Hidden behind a grassy knoll in back of the Winn Dixie Plaza this rollicking retreat is a favorite for the penguin set in tux shirts and black slacks who wind down with one last swig in this old school dining room that exudes a men’s club charm.

Replete with dance floor and cover bands that liven up the crowd without drowning out the boisterous repartee, the menu is devoted to the assiduous consumption of prime aged beef. There are also many items that appeal equally to the non bovine set.

Junior’s Seafood, Wine Bar and Gourmet Delicatessen (West Palm Beach) Just North of Howley’s on Southern and Dixie Hiway the saga that defines the beleaguered location, now open, now shuttered, now open again continues.

JR’s Seafood is where fresh fish and shellfish appear in a myriad of enticing preparations, from a cornucopia of clams, crab, and lobster smothered in a wine infused marinara sauce and cooked on the spot pasta to the real heavy artillery a four pound lobster or whole fresh fish displayed on cracked ice, simply grilled and priced by the pound.

JR’s 18 years dousing crab pots and blackening fish serves up well in what may become one of the best seafood destinations south of the Eastern Seaboard. The paella is so authentically Madridleno; the plumped rice resembles saffron teardrops, the sea scallops are as plump as pillows and lobster chunks one is tempted to clutch a long stemmed rose between their teeth and dance flamenco

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NYBGPB.com was recommended to me by a bartender and head waiter friend from a nearby Italian restaurant. The interloper dined at 2 AM on succulent crab soup that could have been mistaken for a creamy crabby bouillabaisse and a salad that smacked of vine ripened tomatoes, fresh mint basil and full moons of mozzarella buffalo. Bar Keep, Dan Devoe, will accommodate you with extra fresh baked bread to sop the remaining dribble of creamy homemade balsamic dressing. For those nutrition deprived that want their four main food groups in one serving, order the LBLT, strips of lobster, crisp bacon, shredded greens, slices of beef steak tomatoes with (gasp) flavor wrapped chock full in a flour tortilla.

Hours & Coordinates -A half mile north of PGA Blvd at 12189 US Highway 1, N. Palm Beach 561-694-7878-Full Menu until 4:30 AM, 7 days a week Dada (Delray Beach) Cocktails like everything else in our current age of celebrity, jostle for attention.

Last seasons’ black martinis were pushed

aside by the ubiquitous rum mojito. At Dada the Cuban favorite is served with Belize’s One Barrel Rum and a sprig of fresh mint. Dada, a trendsetter in its own right is the first restaurant and nightspot in South Florida to premiere Touch Vodka’s Hand Pressed Cocktail™. A formula that utilizes a proprietary process, the essence of fresh fruit is extracted. Touch’s Hand pressed cocktail is poised to become the next interactive cocktail de jeur. Made from muddled and seasonal fruit, whether strawberry, blueberry, raspberry, kiwi, or honeydew melon, the crushed infusion is poured into a French Coffee press.

Plunged tableside, the vodka, natural juice, nutrients and flavors are infused while the dregs of seed and pulp are filtered.

Purely sublime.

Dada is situated in a converted corner home, circa 1924. Each room is an artist’s installation with unique characteristics and an ancient banyan providing shade at the entrance. Partners Rodney Mayo, Scott Frielich and Bruce Feingold, who is also Executive Chef, have created a restaurant– lounge that exemplifies everything the name implies (Dada is French for Rocking Horse). The place rocks until dawn, the atmosphere is ribald fun with a souvair faire made to order for the urban sophisticate. The menu is nuanced with Blue fin tuna tatare, habanera maple glazed salmon, and an addictive dark Swiss chocolate fondue smothered in succulent strawberries, buttery pound cake, or for diehard sugar addicts there is the rush of luscious fresh baked brownies.

Hour & Coordinates; Full menu served from 5PM -2 AM. 52 North Swinton Ave, Delray Beach, FL 33444 561-330-3232

December 1st -15th, 2007 The 1st annual Monumental exhibition on Ocean Drive, South Beach www.monumentalworld.com / 305-677-3613

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dine wine & spirits

S O U T H FLORIDA

WINE

BARS

By Patrick Sullivan

They may not command your attention, But they reward it Six years ago, there was not one freestanding wine bar in South Florida. There was the granddaddy of them all, the private Cellar Club in the Biltmore Hotel in Coral Gables, with over a hundred wines by-the-glass; there were a few restaurants with bars that offered more than a couple of wines served by the glass, but nothing one would refer to as a “wine bar”. Not so today. Beginning with Vino Miami five years ago, through the most recent two, Bacchus and Wine69, there are now more than fifteen in Miami-Dade County alone. Most of these have been opened by proprietors with knowledge about and passion for wine, and that is a wonderful development for those of us who enjoy wine, and for those of us who want to learn more about wine. Most offer regular moderately-priced tastings, and occasional classes and special events. Having tried just about all of them, I have come to the remarkable conclusion that there are no bad ones currently open. (A couple have closed already.) I wish we could say the same for restaurants or any other kind of business.

Below, we have given “personality portraits” to a few of our favorites.

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Bacchus Wine Bar

Vine Wine Shop & Tasting Loft

5904 South Dixie Hwy., South Miami 33134 Tel: 305.663.3368 Tue – Sun 5p – 2a www.bacchuswinebarmiami.com

7657 Biscayne Blvd., Miami 33138 Tel: 305.759.8463 Mon-Fri Noon – 9p, Sat 11a – 9p www.vinewineshop.com

South Miami’s only wine bar opened quietly this summer, and has slowly built a following as the locals have realized they do not have to drive far to enjoy elegant surroundings, an interesting fifty bottle selection of small production, hard-tofind wines, and pleasant, capable service.

With a delicious small plates menu, a good variety of wines, and live jazz on Friday nights, Bacchus is building a core of regulars who make the place feel like a neighborhood from the minute one walks in. Now that business is beginning to buzz, they have initiated a wine class series and some special event tastings. Have a seat at the beautiful granite bar or in the living room-like corner with cozy leather love seats and coffee tables, sip from the wellpriced by-the-glass list, and forget about the stresses of daily life…Bacchanalian, indeed.

We all want our passion to be our profession, but few of us make that leap.

Cary Quintana is among those few. Two years ago, she took her passion for wine, and created from it the first upscale, yet neighborhood-feeling, wine shop for Upper East Side residents. Walk inside the little unassuming building at the end of a strip of shops along the east side of the permanently-under-construction Biscayne Boulevard, and you discover a spacious retail area filled with over 150 mostly small production wines. As with other wine bar owners, Cary has no interest in competing with the grocery stores and liquor store chains; she sell the wines she loves, and her customers learn to love them too. With its weekly tastings, regular classes, and occasional special events, Cary strives for variety, education, and fun. Who could ask for more?

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dine wine & spirits

Vino Miami Wine Bar & Boutique

Wine69

WineStyles

1601 Washington Ave., Miami Bch 33139 Tel: 305.532.8466 Tue-Thu 5p–2a, Fri 5p–3a, Sat 7p -3a www.vinomiami.com

6909 Biscayne Blvd., Miami 33138 Te: 305.759.0122 Mon–Thu 11:30a –11p, Fri–Sat 11:30a–Midnight www.wine69miami.com

5540 PGA Blvd., Palm Beach Gardens 33418 Tel: 561.630.0033 Mon – Sat 10a – 9p, Sun Noon – 5p www.winestyles.net/pga

Perhaps the first real wine bar in Miami, Vino opened in Coconut Grove in 2002, finding an instant popularity not only with tourists, but more importantly with Groveites, always looking for a cool place to hang out within short driving distance.

After two successful years and a huge rent increase, owner Gigi Olah, decided to relocate to South Beach, where she found a convenient location on 16th Street between Washington and Collins.

Once reopened, it looked almost as if the original Vino had been picked up, slightly expanded, then placed across the Bay looking just as it did in the Grove. And that look is hip, but welcoming, cool and comfortable, minimalist, yet luxurious.

Although one may purchase bottles to go, this is no wine shop that just serves wine, but a true wine bar with 50 wines by the glass, and hundreds for sale by the bottle.

The small menu offers a selection of gourmet cheese plates, decadent fondues, and other tapas-style selections. This is a place where the wines, the people, and the ambiance capture you, and you don’t want them to let you go.

Miami’s newest wine bar is the brainchild of its owner, entrepreneur Ben Neji, who has been involved for years in the food and wine business, having managed The America’s Food and Beverage Show for the World Trade Center. He also created and managed the Wine and Spirits Expo of the Americas. Seeking a venue where he could bring a more personal approach to that world, he designed Wine69, where the company motto “Wine for pairing, food for sharing” sums up the mission.

With a charming, almost rustic décor, it is easy to see why this bistro has quickly become a hangout for the neighborhood.

On a recent weeknight evening there, all of the patrons except for me lived within walking distance or nearly so. In addition to dozens of wines available by the glass and bottle, there is a selection of flights (a small pour each of three different wines) and a full-time chef providing varied and delicious small plates from smoked salmon to quiche to cheeses, and more.

It is worth a drive for a flavor-filled wine night out.

One of the 180 locations for this franchise chain, the PGA store did not start out as a wine bar, but the owners, Drew and Lou Ann, created such a welcoming, bistro-like atmosphere, serving wines by the taste or glass, that is has virtually become one.

Stopping by on a recent Thursday night, the several high-top tables and the living room area were filled with customers nibbling on cheeses, salads, and other small plates, sipping wines by both the bottle and glass, enjoying the music, the mood lighting, and the company. Outside on the patio, patrons occupied several of the tables in the same fashion. As I sat at the counter with my own glass of wine, I asked Lou, “What happened? I thought this was just a shop, not a restaurant.” She glanced around, laughed, and replied, “Not anymore. Now, we’re mainly a wine bar, and we like it that way.” Just goes to show: create a beautiful environment with charming, knowledgeable hosts, and people will come.

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By Andrea Loukin

A R C H I T E C T U R E O F T H E kitchen

www.floridadine.com

Left: Built into the side of a mountain in Spain, this home is constructed out of the excavated rocks. Unobstructed views through the building are enhanced by a light, airy bulthaup b3 kitchen that grows out of the architecture of the space.

Above: The bulthaup b3 system is suspended from the wall on a thin but rigorously engineered internal skeletal support, here covered in white gloss lacquer panels to match the cabinets. Along the back wall, (at left) lower cabinets are suspended up off the floor bringing them closer to user, and freeing up floor space for easy cleaning.

As kitchens increasingly become the center of life in the home, and indoor space blends seamlessly with the outdoors, the kitchen must be conceived even more rigorously as part of the architecture of the space, contributing to the human need for light, space, nature and function.

Here we have a spectacular example of a bulthaup kitchen in complete harmony with the building architecture, subtly enhancing rather than distracting from the beauty of the environment and its natural setting. This home was literally built into the side of a Spanish mountainside, reusing the excavated rocks to support the many full height windows that allow views to the picturesque valley on one side, and a shady, rock enclosed patio on the other. The dining room, living room and kitchen flow into each other for unobstructed views to nature, allowing the interior to be bathed with natural light.

The kitchen makes use of the bulthaup b3 system for living spaces, whose pure, simple lines are grounded in the classic modern tradition of form follows function

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and honesty of materials. While traditional fitted cabinetry sits on the floor, creating a monolithic, built-in appearance, cabinetry in the bulthaup b3 system is cantilevered from the wall for a lighter look literally without a footprint. An added benefit to this design is that the lower cabinets are brought up closer to the user, who no longer needs to bend down as far to reach them. Thus, from the perimeter walls of an open room, the kitchen is planned to also include, as in this case, a free standing work island or runoffs where wanted. This more architectural approach, where walls are active participants in the kitchen design, is carried consistently through this home to the living and dining rooms, supporting appropriate shelving, lighting, cabinetry and media equipment. In this way, the system is not just for kitchens, but may be seamlessly integrated into the entire public living area.

The bulthaup b3 system makes use of a thin, but rigorously engineered, panel-covered skeletal system, capable of supporting a ton if weight per linear yard. Because of this, even the heaviest of full-height pantries, or large refrigerators may be suspended up off the floor without need for foot support. This structural skeleton is hidden behind simple panels in a broad selection of materials. Where these panels meet, a continuous horizontal reveal, at shoulder height, accommodates hang-on accessories such as paper towel racks, knife blocks, herb pots. Higher up, this same reveal supports light fixtures for both up and down illumination. The panels may be removed providing easy access to electrical and communications cabling to for integration of media throughout the house in the form of flat screen television monitors, or unobtrusive speakers.

Left; Designed to maximize interior storage, drawers of the bulthaup b3 system may be fitted with many storage options including knife and spice racks, and foil or plastic wrap dispensers.

Right: A horizontal aesthetic is created in the bulthaup b3 system by continuously running reveals where panel covers meet. At this juncture, aluminum shelves without brackets, are suspended. This reveal in work area, also supports accessories including herb pots, towel holders, knife racks or lighting. The cooktop, in foreground, runs four across, eliminating the need to reach over a boiling pot.

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Like a custom home, where the architect creates a plan according to the use of the house and its environment, planning a bulthaup kitchen starts with the same questions: How will the kitchen be used, by whom, how many, etc. etc? The modularity and adaptability of the bulthaup kitchen makes it easy to plan using this method; the kitchen is not about a style or look, but about the way it works both for the user and in the environment.

Another way a bulthaup kitchen takes a more architectural approach is through use of time honored natural architectural materials such as glass, stone, woods, stainless steel, aluminum and lacquer. Here the white gloss lacquer of the wall panels and cabinets help reflect light into the space and provide a strong contrast to the local black marble floors used throughout.

With the bulthaup b3 system, the material palette naturally works together, so that no matter how it is used, there is an assured compatibility. Here, the island is made of stainless steel for a very dramatic singular focal point. This island also supports bulthaup’s four-burner cooktop, intelligently designed side by side rather than front to back, so one doesn’t have to reach across a hot burner to stir back pots. Opposite the central work area, very thin aluminum shelves are invisibly supported without brackets, so that fine dishes and art objects, rather than the wall system, become the focus.

These floating elements, combined with a reductive design that minimizes the use of material, fosters a feeling that this kitchen has grown naturally out of the architectural concepts behind this magnificent home. ‰

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Below: An all stainless steel island provides a dramatic kitchen focal point, while the rest of the kitchen cabinets are hung around the walls of the room.

As opposed to fitted cabinetry with a solid, monolithic floor to ceiling look, the bulthaup b3 system creates a light footprint, and airy environment.

Chiffon Long dress with flower print by Donna Ricco (Macy’s), Clutch Purse by Michael Kors (Bloomingdale’s), Earrings

by Juicy Couture (Macy’s), Shoes by Aldo, Bracelets by CC Skye Constellation (Bloomingdale’s)

Return to

Avalon Photography:

Models:

DOUGLAS VOISIN FOR WWW.MYROCKGROUP.COM

CATE for NEXT - MIAMI Chef JOE MONTIERO for A FISH CALLED AVALON

Hair & Make-up:

SHIRI FAUER USING SHU UEMURA COSMETICS

Stylist:

MELTEM ULKEN FOR BLINK MANAGEMENT

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Alex is wearing a black top, black bermuda shorts and clutch purse by Marc Jacobs, and shoes by Gucci.

Chef Zach Bell and kitchen staff look on as Alex features the Local Pompano “en Crôute” with baby fennel, tomato confit, Grey dress meyer with lemon, pink flower smoked printeggplant by puree and sauce vierge.

Max&Cleo (Macy’s), Shoes by Aldo

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Lubyanka: Zyr Martini, Black silk top ($225), Periwinkle blue vintage lace pants ($250)

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Red dress by Betsy Johnson (Macy’s), Shoes by Giuseppe Zanotti (Neiman Marcus), Earrings

by Betsy Johnson (Macy’s)

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Dress by Nine West (Macy’s), Necklace/ bracelet by Aldo

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Dress by Niteline (Macy’s), Clutch Purse by Juicy Couture (Macy’s), Bracelet/Earrings by Aldo

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jeremy hanlon michael kagdis & montana pritchard invite you to

re-live the experience enjoy the passion & taste of foodart in the intimacy of your own home

561.659.0560 limited reservations available

curious cocktails | tasting dinner | fine art

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www.floridadine.com

Unique

DINING Long gone are the days when ‘unique dining’ meant California rolls and green curry. With new restaurants opening every day offering exotic cuisine from far-flung countries or creative, unlikely fusion concepts, a few restaurateurs are stepping forward and forging new paths with ever-astonishing concepts. From restaurants that lift diners into the sky to dining rooms that plunge them into darkness, extreme dining has been a runaway hit with adventurous diners.

Combining fine cuisine with unique locations doesn’t mean ‘dinner on the beach’ anymore – now restaurants are opening underwater, in the air, and on ice. The more exotic, the more popular, so reserve your place well in advance, and see where dining may take you!

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By Brianna Flynn

Room Clubbing is passé. The noise, the watered

down drinks and screaming masses…once past the age where getting beyond the velvet rope is a coup rather than an accepted part of life, it all becomes very tiring for the seasoned partier. VIP areas, once a haven for the picky patron, are now crowded by the same screaming, wrestling masses one is trying to escape, all for the price of a bottle of Smirnoff and the presence of a buttonedup shirt.

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Room Service wants to change that.

Instead of the flashing lights and pitch-black bars most associated with nights out, patrons of this New York City establishment are greeted by dark wood, elaborate chandeliers and luxuriously padded walls.

Comfortably upholstered ottomans surround a dance floor far from the barren, spare spaces most often associated with ‘hip’ clubs. The effect is warm, luxurious, and inviting.

Inspired by the full service hotels at the turn of the century, Room Service provides a semi-private club experience for those weary of the crush and noise of a more traditional venue. A standard room is ten feet square, and comes fully stocked with a personal mixologist, a plasma TV with DVD player (and access to concierge service for movies), a mini-fridge, and a masseuse. Guests recline on comfortable leather couches and can control the privacy of the room by adjusting the sheer curtains separating them from the rest of the establishment.

Luxury is only half of the experience, however. Club patrons are also freed of the need to constantly monitor personal belongings – instead, they can surrender handbags and coats to an easily accessible,

S ervice private coat check. Room Service strives to provide unparalleled service – the staff arranges everything from fetching a movie to locating your precise brand of cigarettes. Clubbing rarely offers this level of relaxation – in fact, to apply the word ‘relaxation’ to it is almost laughable. Yet, surrounded by friends with staff eager to take care of every concern, valuables safely stored, your favorite music in your ears and a halcyon place to slip away if a rest is in order, one wonders why relaxation isn’t more a part of club culture.

Not only is every detail carefully tuned to the needs of the discerning clubber, but the menu is tuned to the palate of the discerning diner. While most club goers feast on chicken fingers and chips with salsa, Room Service’s menu more accurately reflects the late night offerings on a five star hotel’s. From a grilled cheese sandwich with Gruyere and American cheeses, shaved ham and roma tomatoes to pan

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roasted yellow fin tuna tacos with cilantro oil drizzle, even the pickiest palate will find something to please them. Desserts range from roasted pistachio crème brulee to hand rolled chocolate truffles – and, for the ultimate in late night eats, homemade cookies and milk.

Room Service believes that a visit to their establishment “…

Should be a treat for all five senses, not a stressful bore…”. In this they succeed. By wrapping patrons in controllable privacy while offering the security and dining of a fine hotel, guests can step away from the average club experience and feel free to, finally, truly let go and savor all clubbing has to offer.

Popular with celebrities as well as socialites, reservations are recommended.

For the weary, the jaded, and the over-stimulated, Room Service has the solution. Sit down. Relax. Let them take care of everything.

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Room Service is located at 35 East 21st Street, New York, New York 10010. For more information call 212.254.5709 or visit them on the web at www. roomserviceny.com.

www.floridadine.com

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DINING IN

THE BIG BLUE

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By James Corwell

Off the coast of India - 50 kilometers south of Sri Lanka - lay the Maldives, a group of archipelagos world famous as one of the most pristine vacation

spots

in

the

world.

There, beneath the rolling waters of the Indian Ocean lies the small restaurant Ithaa, a jewel of a restaurant

unlike

anything

anywhere in the world.

or

www.floridadine.com

Ithaa means Pearl in the language of the native Dhivehi who originally settled the Maldive Islands. The restaurant, amazingly, is situated in at the bottom of a lagoon off the coast of the Island of Rangali, about 15 feet below the surface of the water. Surrounded by a bed of coral in a sea rich with life, the view is as impressive as the location. This is THE restaurant and attraction hot spot for the Hilton Maldives Resort and Spa of Rangali Island.

I have seen things entirely unexpected in the realm of food. From complex and rustic cuisine in Oaxaca served amid open-air adobe walls, to the street and floating island market stalls of Thailand, Vietnam and Cambodia, restaurant inspiration has taken many shapes.

Left page and below: True undersea dining at Ithaa Restaurant, 16 ft below the waves.

Above: Top side dining at the Koko grill Japanese teppanyaki restaurant

Today many new restaurants seem to favor style over substance – overly branded ‘celebrity chef’ offerings rise alongside technology-heavy nightspot-cum-restaurants, where the over stimulation occasionally outshines the menu. Ithaa falls into none of these traps. Simply designed, its less is more approach is accomplished using aquarium technology. The thick, clear acrylic dome allows diners to gaze out past the ocean floor to the abundant aquatic life and the vibrancy of the coral reef. Patrons enjoy a quiet, peaceful dining experience. The capacity of the restaurant is limited to fourteen, encouraging intimate conversation, silent wonder.

Dinner began with sparkling wine and hors d’oeuvres top side on the outstretched ocean pier. Then, after descending steps that lead

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Top to bottom: Aerial view of the Hilton Maldives Resort and Spa Rangali Island,Lunch in a school of fish, Mandhoo restaurant at the hotel, Sunset villas stilt-house suites with in-ocean swimming pools are the ultimate luxury at this resort.

into this bubble on the ocean floor, the quiet dynamics of the underwater space invokes a sense of serenity and peaceful isolation. This restaurant is a pinnacle (of the deep sea ocean sorts) of engineering as well as a culinary masterpiece.

The menus at Ithaa are a thoughtful fusion of east and west.

Thankfully the efforts are not wasted on frivolity. In most cases one can expect the futurist style of the restaurant to determine the menu. But while there is much creativity, the menus are firmly based in the legacy of the influences of Southern India, European, Singapore, Malaysia as well as other Southeast Asian cultures. Evidence of this is found in the signature Seared Kanneli Yellow Fin Tuna with a sweet pungent Rihakuru ( a fish glaze with acidic lime and herbal toasted black peppercorn). Another knotty dish of local influences are the Gulha Lollipops – fried ground fish meatballs that have been spiced with masala, lemongrass, onion and coconut. And Asdhooni – a local favorite of liquored duck, similar to the Cantonese version - this one receives copious amounts of crushed coriander.

One has to admire the strong nods of bold and authentic flavor profiles. If this is contemporary Maldivian cuisine, it is smart and exemplifies a world that has become too small.

Ithaa is a good example of how one culture shoulders the influences of many others. Here spice, flavor, technique and cuisine flow as naturally as the ocean current.

Ithaa may not offer the flash of Cobra skinned live and stir-fried, or even roasted chicken carved tableside, but the Hilton of Rangali Island has done a suburb job at crafting native teak floors, tables, and chairs and pairing them with a cuisine and physical structure that offers a once in a lifetime experience. It is unlike anything I’ve experienced, or will likely experience for some time. In this (distinctly not wanting to be labeled a seafood) restaurant, I can’t help but think the next extraordinary menu fluctuation could be swimming beside me as I consume my last bit of Maldivian White Fish. ‰

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Platform

Sky Dining

By James Corwell Photos JJ De Neyer / Triptyque

We’ve all had dining experiences that you try to forget. Claustrophobic seas of tables hem you in while sickly light turns menu items into unappetizing

suggestions.

The

food arrives, bulky and bearing no resemblance to the glossy picture – or the portion size – while a wobbly table threatens to topple your (watered down) drink.

This, plus

a slightly overactive imagination leads to thoughts of ‘Oh, god. What next?’ at the dessert menu – probably not what the franchise owner was

What does it take to transform an ordinary meal or meeting into a magical moment?

going for.

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Nevertheless, I’m compelled to try what’s new to appease my raging sense of curiosity. Thankfully, this curiosity is occasionally rewarded, as my most recent hunt resulted in an adrenaline pumping dinner that fuses adventure, fine dining and an unexpected out of this world experience.

In true Eurocrat form, Brussels Belgium has thrown its hat into the ring of ‘extreme dining’. Accepted by locals and tourists alike, this addition to the regular fare has become the latest ‘thing’ in the hipster movement of ‘excitement dining’. In a city famous for its beer, chocolate and Frenchinspired cuisine, Dinner In The Sky stands out.

Dinner In The Sky is a suspenseful – and suspended – restaurant.

Constructed on a platform, 22 chairs surround just enough space for a chef, kitchen, waiter and entertainer. Your first clue that this might be something new is g-force aviation seats complete with restraints – no delicate Herman Miller chairs here! Slowly, the restaurant rises, lifted to a height of fifty meters (one hundred and fifty feet) while your feet swing freely. Suddenly, the surrounding city is a skyline and a street map – the suddenly tiny cars and people surpassed only by the impressive cityline of Brussels stretched before you. Getting ‘Dinner out’ has never been so accurate – you are literally lifted out of the city, above its noise and hustle, and sit suspended to drink in your surroundings rather than be buried by them.

For most of us, the initial experience provoked collective awe and amazement – not unlike that provoked by a good 70’s horror film. Our waiter seemed to be anticipating this initial reaction, and poured in

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A brave new group of diners begin their journey up into the sky.

www.floridadine.com

Top: Be sure not to lose your balance while being suspended 50 meters in the sky.

Middle: A creative cuisine is the added touch to this once-in-a-lifetime experience.

Bottom: A second crane brings a touch of entertainment to the daring group.

anticipation of it – thankfully, after a few glasses of wine the shock settles into a pleasant sense of wonder. After twenty minutes of studiously studying my emptying wine glass, I was able to look down, and down, and over at a view unrivaled by any rooftop in the city.

Conversation is easier after the wine, and it seems everyone is commenting on the skill required to balance as a server in this most unusual of restaurants. I’m reminded of a chef at sea – similarities between the buoyancy of water and the sway of wind – the skills required are probably similar. Appetizers begin to circulate as guests begin to recognize landmarks.

The Grand Place (Grote Markt), the Royal Palace and Palais Des Nations are all spotted as guests carefully lean to get a better view. My mind wanders…and so does my arm – I catch a glance of my fork the second after my elbow sends it off the table and into the static grey of the pavement far below.

Amused, my waiter replaces my cutlery and politely suggests I be more careful (I make a mental note to indulge in a bit less of the excellent wine).

Dinner arrives and takes on its own appeal as it is served in the haute cuisine style. The food is fresh and local and exquisitely prepared – precision cooking and plating is something Brussels excels in, and Dinner In The Sky is no exception – plate after plate of scrupulously handled shellfish, sauces, vegetables and meats are made more enticing by the entirely novel setting of sky and wind and air beneath your feet. Even more charming is watching the plates come together before your eyes – the center kitchen leaves nothing to the imagination, and the view and food are even better for the culinary performance.

As dinner ends, I’m sated, satisfied, and giddy with the descent and the sudden return of the ground. Bemused, I spot my long-lost fork on the ground and contemplate keeping it for a souvenir. As we leave, I contemplate my next visit, and soon find myself mentally planning an excursion for friends. Notes for the future? A jacket will help immensely – the breeze at one hundred and fifty feet can be a bit much. Also, while they will lower the crane if you’ve had one too many glasses of wine and nature calls, it’s probably best (and much less obtrusive) to take care of matters beforehand. Finally, take a deep breath and don’t waste a moment – look down and enjoy the view!

This is an amazing concept, and a dining experience of a lifetime. ‰

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DINING WITH THE

LIGHTS OUT By: Brianna Flynn

I NEED PICTURES WE CANNOT PUT A LOT OF BLACK AS THAT IS NOT ALLOWED BY THE PRINTING COMPANY (ST. IVES) - IT WOULD CAUSE PROBLEMS WITH THE REST OF THE MAGAZINE’S PRINTING THE PICTURE FROM OPAQUE IS BAD CLIP ART.

Avid diners often find themselves caught up in the wrappings of a restaurant. We take pleasure in those minimalist squares of white linen napkin, that perfectly garnished martini glass, the cool curve of spoon into sorbet – in fact, some of us choose restaurants with a casual glance around the dining room and an approving nod at the menu’s design (lovely typography!). We know what we like, and we know how that is staged, whether it is in dark wood or white tablecloths.

Now close your eyes.

And take all that away.

You’re in Opaque.

It isn’t a new concept, but it is new to the US. Opaque offers sightless dining in two California locations, and restaurateurs are eyeing the idea throughout the US. The first ‘Dark Dining’ establishment opened in Zurich, Switzerland in 1999, the brainchild of a blind clergyman who turned to blindfolding dinner guests to heighten their understanding of his world. The temporary loss of site heightened the dining experience as well, and soon sightless dining took off in Germany, France, London and Moscow.

Dinner begins in a lighted room, where coats, bags, and anything that emits light – even watches – are checked into a secure location.

While some restaurants choose to retain an aura of mystery in their offerings (Flatbread with shrimp and sun-dried tomatoes might be termed ‘Café lunch in Sicily’), Opaque offers a Prix Fix menu – with pictures – to choose from before you’re led into the abyss.

Offerings include Pesto Crusted Chicken with Truffled Mac and Cheese and Seasonal Vegetables, White Chocolate Cheesecake with a Cream Cheese Filling and Whipped Cream Frosting, or perhaps Four Cheese Ravioli Stuffed with Ricotta, Mozzarella, Fontina and Parmesan Cheeses served with Creamy Tomato Marinara and Fresh Parmesan. Food is carefully selected and precisely arranged, and certain items will never appear on the menu. Peas, spaghetti, and other hard-to-maneuver dishes are not allowed - the goal is to heighten the senses, not to frustrate diners.

After shedding bags and coats and choosing dinner, guests are

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ushered into a ‘light lock’ transitioning room before being led by a waiter to their table. All waitstaff here are visually impaired and uniquely equipped to guide the sighted through their sightless dining experience. Some diners want to leave immediately, while others simply feel adrift without the anchor of sight – it really is pitch black. Your dining companions are voices, the tablecloth is just a texture and a tickle against your legs, it’s difficult to distinguish between knife and fork. When the food arrives, texture becomes as important as taste. The aroma of Thai curry guides your fork, the crunch of butter lettuce and the waxy yield of feta give the Mediterranean salad a dimension you’ve never considered. You find yourself striving to utilize senses you have long neglected in your previous restaurant forays.

A cherry tomato turns out to be an olive – a pleasant surprise and an unexpected twist when combined with a forkful of salmon.

Opaque offers a unique – and widely appreciated – dining experience. Dark Dining is offered every Saturday at their location in San Diego, and on Friday and Saturday nights in Hollywood, California. Not surprisingly, space is quickly exhausted, though that does little to deter the culinarily adventurous, who wait on lists for weeks to experience this exploration of the senses. For the dining-weary gourmand, Opaque offers a fresh take at what we often take for granted. Close your eyes and take a bite.

Opaque is located at 8401 Sunset Boulevard West in Hollywood, California, and 326 Broadway in San Diego, California. For more information, visit them online at: www.opaque-events.jamic.com/

Great Theatre, Grownup Fun… Plaza del Mar

Autumn Horne & Stephen Schnetzer in A Marriage Minuet by David Wiltse; 05-06 Season. Photo by Bruce Bennett

262 S. Ocean Blvd.

Manalapan, FL 33462

Across from the Ritz-Carton

(561) 585-3433 inside Palm Beach County

(800) 514-3837

…where smart people come to play

Outisde Palm Beach County

w w w. f l o r i d a s t a g e . o r g

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dine travel

PARADISE CALISTOGA STYLE

Napa Valley, garden of wineries that it is, also blossoms with a bouquet of charming places to stay, from simple Bed & Breakfasts to the extremes of luxurious comfort. On a recent visit with a group of friends, we decided to search for something out of the norm but not out of the way, and one of the group came up with a prize…Villa Palma!

Following their simple directions, after passing through the little town of Calistoga we turn off Highway 29/128 onto Tubbs Lane. A few hundred feet down the Lane a huge geyser of what appeared to be steam shot up into the air on our left. “Well, that was different,” someone remarked. Just there, we made a right turn onto a little country road, arriving seconds later at our “little Italy in Napa.”

Two sets of heavy wooden gates and a high fence shield the estate from outside eyes and the delights inside. Before touring the grounds, we pass through the low decorative fence surrounding the house itself, across a small courtyard with a fountain, and into what might have been the house neighboring the heroine’s in Under the Tuscan Sun. Stepping through the front door, we were greeted by polished hardwood floors and a fireplace flanked by two sets of French doors. These lead to a small backyard terrace with another fountain. Comfortable welcoming furniture, a TV (Who needs it here?), a stereo, soft lighting, books (travel,

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novels, poetry), artwork of all styles and tastes…everything one might expect to find in a private home is here. To the right is a cozy bedroom with twin beds and its own little terrace through French doors - to the left, a wing with the master bedroom, large, with it’s own fireplace, a spacious eatin kitchen with all the necessities, and two bathrooms. Around the outside from the front, or across the backyard terrace is an adjoining apartment, just as charming in its own way, with its own private terrace, a bedroom, bathroom, kitchen, dining room, and living room complete with fireplace.

Here, an ordinary ranch-style house has become a Mediterranean marvel - a rented home that makes you feel at home. Although it is s described as three bedrooms and three baths, each bedroom has a feeling of privacy, serenity, and…well, sensuality. There is, at once, a sense that you know the place, yet it feels foreign and exotic and flirtatious, like a second honeymoon. The design is so versatile that it can comfortably accommodate groups of two, four, six, and even more. (The couch in the apartment is convertible to a queen

By Patrick Sullivan

www.floridadine.com

Left: Bottom:

bed; the two couches in the main house are sleep-worthy.)

But the grounds are the real escape.

The location is just downstream from the headwaters of the Napa River, which wiggles and gurgles as a Huckleberry creek along one side of the property. In the yard, overlooking the creek bed is a little Cabernet Sauvignon vineyard. (This is Napa, after all.) Interspersed among the vines and along the creek are several romantic nooks, with wooden benches or wrought iron chairs where one may sit and enjoy a glass of wine while looking at the Napa River, or listening to the murmur of one of the several fountains surrounded by grapevines.

The place is certainly alluring: It is picturesque, stylish, and relaxing. It also has a feature unique to Villa Palma…Its own swimming pool heated by the natural hot springs of the blowhard that greeted us outside the gate – the Old Faithful Geyser. There are three such regularly spouting steam geysers in the world, and one happens to be next door.

We soak every night in 100º water, enveloped by clouds of heavenly steam rising into the clear 30º to 40º air of the January Napa nights. The water continually drains and feeds into the pool from the

140º aquifer below - no chemicals, no filters, just fresh, hot, health-giving mineral water all the time. While most visitors to Napa prefer the summer with its dangling grapes, or the fall with its harvesting and winemaking activities, I prefer the quieter and less crowded winter. Now, after my Old Faithful baptism, I have another reason to prefer chilly weather. Like the winter air above the pool, I get misty thinking about it.

www.CalistogaVilla.com Or call 415.420.2263 for information.

If you go, contact owner Al Dobbs at 707.738.6298 Tell him Dine sent you, and receive a complimentary bottle of wine upon

How healthy can it be? Our mission, every day, is to begin tasting at the wineries at 10 a.m. and continue until the last one closed, usually 6 p.m., after which we sip wine while dressing for dinner, during and after which we have more wine. You might expect that the following day, we move a bit more gingerly, perhaps with pounding heads, but after one to three hours soaking in the reinvigorating waters of Old Faithful (while sipping wine), we feel renewed!

Every morning, we awake thinking, “That pool is the Fountain of Youth!” Or at least, the “Fountain of Sobriety.”

It can hardly be put more clearly: Take a trip to “Italy in Napa” and you will take a trip to Paradise in Calistoga. Wine Country will never be the same…neither will you.

Villa Palma

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dine spa

by Marguerite Gil

REPLENISH

YOURSELF IN LUXURY

H

idden amongst acres of lush vegetation and a Zen garden, the Red Door Spa offers guests the ultimate in luxurious amenities. You’re tired, over-wrought, and stressed-out.

What should you do to regain balance and well being? Look for the Red Door at the Hyatt Regency Bonaventure Conference Center in Weston.

Enter through the serene garden and prepare to find a total pampering refuge that could only come from Elizabeth Arden. On the other side of the double red doors, a glass waterfall sets the mood.

Asian inspired rich wooden chairs are arranged around a tiny tranquil pond. Soft lighting and multiple hidden spaces, make the spa a haven for private personalized service. The 48,000 square foot, high level sanctuary caters to body and soul. This

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complete health and beauty center, where peace and relaxation abound, features 30 treatment rooms, a fitness center, Pilate’s studio, hot yoga room, movement studio, sauna, steam room, weight room, lecture room and the Bamboo Spa Café.

In my mind, spa cuisine conjures up images of a solitary carrot next to a sad stalk of celery, garnished with a scoop of cottage cheese. But not at this café. Instead, the chefs have thoroughly worked out a menu that is totally organic, healthy, appetizing and visually appealing. According to Executive Chef Bob Axenfeld, nutritional benefits, portion size and presentation were all taken into careful consideration when developing the innovative dishes.

“We’ve combined bold flavors, bright colors and the freshest of ingredients to design dishes that are light, yet satisfying.”

Lunch entrees making their debut include a Cinnamon Scented Chicken Wrap with quinoa and rice vinegar vinaigrette and Whole Wheat Penne with Romano, beans, zucchini, eggplant and goat cheese. The Shrimp Salad on Pita with fresh lime, red peppers, fennel and a light aioli is delectable. Also on the menu, Vegetarian Summer Rolls, a Wheat Berry Tabbouleh Wrap and a Protein Booster Peanut Butter and Jelly sandwich with homemade banana ginger jam. How’s that for variety?

All of the salads have house made dressing and the sandwiches include crispy lettuce, flavorful tomatoes and low fat (but very tasty) mayonnaise. Their desserts are happy and creative. They include Spa Truffles that are mixed with dried cherries, toasted pecans and chocolate chips rolled into a guilt free confection.

Even the water at the Bamboo Spa Café is amazing. It is bottled water, infused with slices of oranges, lemons, cucumbers and refreshing mint. All meals are presented on trendy little red square dishes or larger white rectangular plates. The stainless cutlery is covered with a bamboo motif and the place mats are reminiscent of a textured woody bark.

The café itself has an open kitchen, which overlaps into a large spacious eggshell colored room that looks onto the outdoor pool. Guests can dine casually inside while viewing an extensive wall of magenta hued bougainvilleas and swaying verdant palms outside.

“As a destination spa, our goal is to provide a holistic experience for our guests, and health-conscious meals are crucial to helping them feel and look their best during their stay,” said destination specialist Dana Horowitz. “It’s no secret that eating right is just as important as being physically fit or having good mind/ body balance.”

For details visit the Red Door Spa at: www.reddoorlifestylespa.com or call Tel: (954) 349-5500

www.floridadine.com

by Melissa Wilkinson

N. REAGAN SPA

Cloud 9 in south florida!

First Lady of the Spa, Nancy Reagan, opened N. Reagan in 1995 and in The Delray Beach Marriott in 2006, to bring pleasure to others’ lives. N. Reagan not only goes the extra mile for each and every unique guest, but provides a certain whimsical oasis and offers an experience like nothing else found in South Florida.

Combining the eclectic setting with the warm atmosphere, N. Reagan creates a magical environment over and over again.

N

Reagan Spa offers anything one can imagine from health conscious cuisine to, literally, a red carpet treatment! Upon entering N. Reagan Spa, you instantly feel refreshed with the contemporary atmosphere and familiar staff. Each nook and cranny has a specialty themed surprise waiting to be divulged. As you wait for your experience, you choose the delicate inside lounge or outdoor patio overlooking the breathtaking Atlantic and enjoy anything from the exclusive spa menu featuring fresh organic items from the famous Chef Adam Savage.

Chef Savage oversees the entire culinary operation for N. Reagan Spa and takes pride in the distinctively fresh menu he designed for the spa. As a creative culinarian, Chef Savage produces dishes that combine texture, color, taste and visual appeal while still focusing on local freshness. The unique menu offered by Chef Savage ranges from a delish Roasted Portobello Wrap to mouthwatering Seasonal Fruit or an Organic Baby Green Salad. Choosing anything off of this distinctive menu will be full of flavor and sure to satisfy.

menu will tell you exactly what you are putting in your body – nothing is left unnoticed at this one-of-a-kind spa.

With the intimate ambiance and complete hospitality, N. Reagan will make anyone feel like they are floating on their own cloud nine. Specializing in making you smile, N. Reagan will lift your spirits and pamper you to the fullest. Defining total well being is what N. Reagan does through relaxation, tranquility and preventative therapeutic treatments.

This upbeat and welcoming spa provides anything one can imagine. N. Reagan’s twelve treatment rooms, salon, fitness facility, ocean view terraces and surprises behind every corner bring the spa experience to an all new level. Getting treated like a celebrity or goddess is only the beginning; N. Reagan makes each guest feel completely at home with its warm and inviting atmosphere.

No treatment is anything below magnificent, but N. Reagan is especially known for its ‘Green Tea & Cucumber Signature Facial’ that will reawaken the skin’s foundation of youth and the ‘Environ Beach-Ready Young Body’ treatment that will give anyone a reason to show their body off in confidence without the surgery! Ask for the “Fantasy Island” Tropical Massage’ and experience how cloud nine really feels.

With its own line of innovative skin care products, N. Reagan offers specific advice to each and every visitor from a certified professional. Coming to N. Reagan allows guests true hospitality with treatments for your total healing and wellness. Join in at the fitness center within N. Reagan to meet with your own personal trainer or meditate the spa’s very own Yoga class.

Anything off of the N. Reagan’s unique

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dine living

CHI 42 Stories, 38 Homes In The Sky and 39 Swimming Pools Chi, a remarkable new luxury residential property boasting “homes in the sky” each with its own swimming pool, will break ground in Sunny Isles, Miami Beach in late 2007. Jaya Ibrahim, best known for his interior design concepts at The Setai on Miami Beach and the Legian in Bali, brings his unique mix of Javanese and European culture and influences to this premium, private residential building. The developers, Miami-based Bruce Goldstein and NY-based Kevin Maloney of Ocean Palm Development have teamed up with Sieger Suarez, one of the most celebrated architectural firms in the Southeast. Located on tony Collins Avenue, Chi will introduce 38 one-home-per-floor residences each offering 4,700 square feet of indoor living space and 1,300 square feet of outdoor living space that has a swimming pool, an outdoor summer kitchen and a specially designed outdoor Indonesian shower.

Chi will also include a lobby-level Indonesian-style pool with underwater music, a spa, a climate controlled wine cellar and fitness center. CHI lounge with a Zen library and an international business center. Additional services include a resident butler, a chauffer driven Bentley, and even private jet reservations. Estimated completion of Chi is late 2009. Pricing ranges from $5-6 million. For more information visit www.chimiami.com or contact 305-949-2441.

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dine living

RITZ CARLTON PENTHOUSES The Ritz-Carlton Club and Residences, South Beach will feature 10 spectacular penthouse units throughout its three buildings, offering spectacular ocean vistas and innovative design elements.

Sitting atop the Seville Beach Hotel, which will be fully restored to honor its significant architecture, are three, three-bedroom residences reflective of the high style and sophistication that is The Seville Beach Hotel. Each features private terraces with splash pools and baths, seamless floor to ceiling glass windows and dramatic views from expansive balconies of the Atlantic Ocean, the bright Miami skyline and the excitement of South Beach.

With only two penthouses available in the North Tower, no amenity has been spared. Both residences feature a unique tri-level architectural design complete with private interior elevators between floors. Five bedroom and five-and-a-half bathrooms are complemented by unparalleled ocean views, offering both stunning sunrises and sunsets.

The South Tower’s five penthouses offer amazing 360 degree panoramic views from terraces that circle the entire residence, as well as private elevator access and floor to ceiling glass windows. The most exclusive penthouse at The Ritz-Carlton Club and Residences, South Beach encompasses more than 7,300 square feet of living space with six bedrooms and seven-and-a-half bathrooms.

Features such as a library and media room, secondfloor kitchenette and rooftop access complete with solarium, pool deck and private swimming pool make this residence one of the most sought after properties on Miami Beach.

Occupancy for The Ritz-Carlton Club and Residences, South Beach is slated for late 2009. A sales gallery is now open at The Ritz-Carlton, South Beach, located at One Lincoln Road. For more information, please visit www.rcr-southbeach.com.

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M i a m i ’s U p p e r E a s t s i d e n e i g h b o r h o o d w i n e s h o p .

Gift certificates & gift baskets available

Specialty Wines | Gourmet Cheeses | Wine Tasting Events 7657 Biscayne Blvd. | 305.759.VINE (8463) | www.vinewineshop.com

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Where to eat... where to eat?

Let dine magazine’s restaurant guide take you on a culinary voyage from miami to palm beach. We have organized our selection of the best dining venues by cuisine styles in each region – making it easy for you to fulfill your desire for the perfect gourmet experience. From down home american cuisine to exotic vietnamese, you will find restaurants in your neighborhood ready to tAntalize your taste buds. bon appetit!

Café Boulud - Ballroom Brazilian Court

Tuna Tartare A Fish Called Avalon, Miami Beach

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south beach to palm beach

dine scene

Anthony Bruno, Dan Marino, Nick Castaldo and Maureen

Anthony Bruno, Dan Marino and Friends.

Mike & Marsha Farmer with Patrick Legendre

Photos by Alex Gort

GRAND OPENING ANTHONY’S COAL FIRED PIZZA

Michelle Loibner, Bradley Deckelbaum and Mike Green

GRAMERCY

Photos by Jim Fairman

Photos by Susan Pierres

Bill Meyer & Gordon Deckelbaum

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Dr. Mark Murphy & Dr. Layne Nisenbaum

LAUNCH PARTY DEVITO’s LIMONCELLO