DINING DELICIOUS
4. PHOTOS ALBUM: ALL WEEKEND LONG AT TWIST
Check out our photos from TWIST’s Let’s Do It! All Weekend Long.
5. DINING DELICIOUS: SMITH & WOLLENSKY
8. DINING DELICIOUS: MIAMI SPICE 2024
Wire Magazine’s annual Dining Delicious Miami Spice Special Issue showcases six of the best restaurants participating in this year’s program.
10. BEAUTIFUL MODEL: BROCK BOWERS
Check out the beautiful pics and interview of our cover model Brock Bowers with photographs by David Vance.
By Rafa Carvajal
I love steak, so what better place to savor an excellent Miami Spice dinner than Smith & Wollensky in Miami Beach. For over 25 years, diners have experienced Smith & Wollensky’s outstanding cuisine, excellent service, and stunning ocean views. This famous American steakhouse offers the finest USDA Prime steaks, hand-butchered and dry-aged on-site daily.
You can also complement your dining experience with their vast wine list, which has received many local and national awards, and delightful craft cocktail offerings.
To start, I enjoyed a Rye and Rum Old Fashioned with Redemption Rye, Bumbu XO Rum, star anise, sugar, orange bitters, and shaved coffee bean. Our dinner appetizers were the Wollensky Salad with romaine lettuce, tomatoes, potato croutons, bacon lardons, marinated mushrooms, and Dijon vinaigrette; and Burrata with basil-cilantro pesto, charred pineapple compote, and crostini. For entrées, the Signature Filet Mignon 8 oz. with Double R Ranch filet, whipped potatoes, and asparagus; and Moroccan Salmon with Ras El Hanout spice, chermoula, and chilled couscous salad were delicious; accompanied by a glass of luscious Smith & Wollensky 100% Rutherford Cabernet Sauvignon wine from Napa Valley. As a side dish, we relished a delightful Lobster Mac & Cheese. We satisfied our sweet tooth with the Decadent Chocolate Layer Cake brushed with Baileys Irish Cream, chocolate mousse, and covered with ganache; and traditional New York Cheesecake creamy, with a sweet graham cracker crust, served with raspberry coulis, as desserts.
When you dine at Smith & Wollensky, you can also choose to experience other outstanding signature dishes beyond their Miami Spice offerings. Two such dishes are their Shellfish Tower and the Swinging Tomahawk Rib Eye 44 oz. black grade beef-fat
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BIKTARVY is a complete, 1-pill, once-a-day prescription medicine used to treat HIV-1 in adults and children who weigh at least 55 pounds. It can either be used in people who have never taken HIV-1 medicines before, or people who are replacing their current HIV-1 medicines and whose healthcare provider determines they meet certain requirements.
BIKTARVY does not cure HIV-1 or AIDS. HIV-1 is the virus that causes AIDS.
Do NOT take BIKTARVY if you also take a medicine that contains: dofetilide rifampin
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Tell your healthcare provider if you: Have or have had any kidney or liver problems, including hepatitis infection. Have any other health problems. Are pregnant or plan to become pregnant. Tell your healthcare provider if you become pregnant while taking BIKTARVY.
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BIKTARVY may cause serious side e ects, including: Those in the “Most Important Information About BIKTARVY” section.
Changes in your immune system. Your immune system may get stronger and begin to fight infections that may have been hidden in your body. Tell your healthcare provider if you have any new symptoms after you start taking BIKTARVY.
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These are not all the possible side e ects of BIKTARVY. Tell your healthcare provider right away if you have any new symptoms while taking BIKTARVY. You are encouraged to report negative side e ects of prescription drugs to the FDA. Visit www.FDA.gov/medwatch or call 1-800-FDA-1088. Your healthcare provider will need to do tests to monitor your health before and during treatment with BIKTARVY.
Take BIKTARVY 1 time each day with or without food.
This is only a brief summary of important information about BIKTARVY. Talk to your healthcare provider or pharmacist to learn more.
Go to BIKTARVY.com or call 1-800-GILEAD-5.
If you need help paying for your medicine, visit BIKTARVY.com for program information.
*Source: IQVIA NPA Weekly, 04/19/2019 through 05/19/2023.
ELIAS SWITCHED TO BIKTARVY
Listen to REAL STORIES being told by REAL VOICES. No matter where life takes you,
Person featured takes BIKTARVY and is compensated by Gilead.
BIKTARVY® is a complete, 1-pill, once-a-day prescription medicine used to treat HIV-1 in certain adults. BIKTARVY does not cure HIV-1 or AIDS.
Ask your healthcare provider if BIKTARVY is right for you.
*This information is an estimate derived from the use of information under license from the following IQVIA information service: IQVIA NPA Weekly, for the period week ending 04/19/2019 through week ending 05/19/2023. IQVIA expressly reserves all rights, including rights of copying, distribution, and republication.
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The Miami Spice dining program is back, and food lovers can dive into Miami’s vibrant culinary scene with over 300 participating restaurants offering delicious three-course meals until September 30. Whether you are a local or just visiting our beautiful Magic City, this yearly event is a golden opportunity to savor the best of Miami and Miami Beach’s diverse cuisines at a reduced cost. For the 23rd year, Miami Spice is serving up prix fixe menus that are as delightful as they are affordable. You can enjoy lunch and brunch for $30 or $35, and dinner for $45 or $60, so go ahead and savor delectable cuisine by exploring the city’s top eateries without breaking the bank. Each three-course meal includes an appetizer, entrée, and dessert — beverages, tax, and gratuity are extra.
Miami Spice is more than just an annual dining event. This beloved program is a celebration of Miami and The Beaches culinary diversity. With options spanning more than 20 neighborhoods, you can embark on a gastronomic journey through many different cultures and flavors. With such a wide array of participating restaurants, you are bound to find something that tickles your taste buds. Whether you are in the mood for Mediterranean dishes at ADRIFT Mare, modern Lebanese cuisine at Amal Miami, Delilah Miami’s roaring ’20’sinspired supper club, delicious Italian food at dōma, savory steaks at Smith & Wollensky, or delectable cuisine from different Latin American countries at Toro Toro, we showcase all six restaurants in this month’s Wire Magazine Miami Spice Special Issue.
From Michelin-rated establishments to those helmed by James Beard Award-winning chefs, Miami Spice offers a gateway to the innovative and eclectic cuisine that has put our Magic City on the international dining map. This year, some restaurants are also going above and beyond by offering special Signature Dining Experiences. These new Miami Spice experiences provide diners with unique culinary adventures, such as omakase menus where chefs curate a multicourse masterpiece using the finest and freshest ingredients. Because these are available on specific dates and require reservations be sure to plan ahead.
So, don’t wait! Visit MiamiSpice.com to explore the menus, choose your favorite restaurants, find out more about this year’s Signature Dining Experiences, and make your reservations. Whether you’re a foodie on a budget or a regular dining out enthusiast looking to try something new, Miami Spice is your ticket to a summer of unforgettable dining experiences.
Bon appétit and cheers,
Rafa Carvajal Publisher & Editor in Chief rafa@wiremag.com
By Rafa Carvajal | Instagram @rafa_carvajal
by David Vance | davidvanceprints.com
Rafa Carvajal: Where are you from and where do you live today?
Brock Bowers: I am from Edmond, Oklahoma and I currently live in Midwest City, still in Oklahoma. My family is here, and I don’t really have a reason to leave yet.
RC: What do you do for work?
BB: Outside of modeling I work as a security guard at a federal building in downtown Oklahoma City.
RC: How do you stay so fit?
BB: I try to maintain a healthy diet and hit the gym five to six times a week. Recently, I’ve been doing more yoga and calisthenics… but I’ve been lifting for seven plus years.
RC: What are favorite three exercises?
BB: My favorite three exercises are pull ups, squats, and deadlift, although I don’t do them as much anymore.
RC: Which foods do you like the most?
BB: Sushi is the first thing that came to mind, so let’s go with that. I also enjoy pasta and ice cream from time to time.
RC: What inspired you to model for photography?
BB: I really wanted to become a professional model and walk in all the high fashion runway shows, or even just make it onto a poster, or into a magazine and share my work with the world.
RC: What do you like about being a model?
BB: Traveling is the number one best thing about modeling, and since I’m here in Oklahoma it’s nice to get out often. Haha.
RC: What are your top two hobbies?
BB: My top two hobbies are working out and gaming. Lately I’ve been playing Rocket League.
RC: Is there anything else you would like to share with Wire Magazine readers?
BB: Love & Be Loved <3. Follow me on social media at:
IG: BrockBowersOfficial
X: Brock__Official, TikTok: BrockBowersOfficial.
ADRIFT Mare by Michelin star-rated Gypsy Chef David Myer delivers the elegance of the French Riviera, the relaxed atmosphere of the Balearic islands, the deliciousness of fresh Italian produce, warm Levant hospitality, and the amiable rhythm of the Greek isles. ADRIFT’s cuisine is inspired by life along the Mediterranean coastline.
For our mouthwatering appetizers we sampled the Baked Pita & Dips with baba ghanoush, hummus, and feta cream; and the Falafel & Kale with hummus, pomegranate, and mixed grains. Our enticing entrées were the Prime Rib Eye 12 oz. with herb chermoula, garlic harissa, and fries; and the Mare Burger with gruyère, tomato salsa, and fries. Two other fine options were the King Prawns with fermented garlic, fresno chili and lobster oil; and the Whole Branzino with arugula salad, roasted cherry tomatoes, and chili sauce. Our sweet desserts were Dark Chocolate Tart with coco nibs, and sea salt; and the Cheesecake with roasted hazelnuts, and caramel. Remember to also enjoy some of ADRIFT’s Signature Cocktails such as the Master Blaster with Diplomatico Reserva Exclusiva Rum, passionfruit, white chocolate, and whey.
3480 Main Hwy, Coconut Grove, Miami
Amal, which means hope, serves modern, vibrant, Lebanese cuisine with a unique array of generous, shareable dishes based on Lebanon’s traditional spices and coastal flavors, expertly prepared with earthy spices, fresh herbs, and the highest quality ingredients.
Before starting our Miami Spice dinner at Amal, I relaxed with a Passion Blossom with Bulleit Rye, lychee liquor, passion fruit purée, and jallab rose water syrup. Our tempting mezzes were the Hummus with chickpea purée, tahini, lemon, and pita bread; and Truffle Rakakat with honey, grapes, mint, and pistachio. Since I love octopus, I also had to try their tasteful Octopus with turmeric potato, pepper relish, capers, and charred onions.
As entrées, we chose the tender Beef Tenderloin with marinated beef cubes, sumac, biwaz, pita, grilled tomato, serrano pepper, and grilled onion; and the Skewer Sampler with beef tenderloin, pistachio kabab, chicken tawok, biwaz, pita, grilled tomato, serrano pepper, and grilled onion. For desserts, we delighted in the Chocolate Halva Mousse with sesame brittle, and tahini Chantilly; and Mistkeh Ice Cream with cotton candy, and pistachio.
Try the world’s most tender steaks, extra-aged 28+ days to perfection. Discover premium quality beef that’s grain-finished for exquisite flavor.
Experience the juiciest air-chilled chicken, tastiest burgers, and so much more.
Butcher’s Cut Filet Mignons (5 oz.)
Air-Chilled Boneless Chicken Breasts (5 oz.)
Omaha Steaks Burgers (4 oz.)
Gourmet Jumbo Franks (3 oz.) 4 Individual Scalloped Potatoes (3.8 oz.) 4 Caramel Apple Tartlets (4 oz.) 1 Omaha Steaks Seasoning (3 oz.) 8 FREE Omaha Steaks Burgers (4 oz.)
76946CDM separately $279.93
301 Brickell Key Drive, Miami
Delilah Miami is a roaring ’20’s-inspired supper club with live entertainment every night. This stunning restaurant is the latest outpost of h.wood Group’s expansive portfolio, which includes Delilahs in L.A. and Las Vegas, frequently visited by a number of celebrities. Delilah Miami follows a ‘No Photos’ rule to protect the intimacy of this dazzling eatery.
My two cocktails of choice with dinner were The Strip, Tease with Casamigos Reposado tequila, pink guava, and spiced pear, shaken and served on the rocks; and the Delilah Old Fashioned with Basil Hayden bourbon, vanilla and orange demerara, angostura bitters, stirred and served over a large ice cube. As appetizers, we tried the tasteful Wagyu Carpaccio with black truffle, pickled onions, crispy shallot, lemon aioli, and sorrel; and Hiramasa Ceviche with coconut, Thai basil, jalapeño, red onion, lychee, and crispy garlic. Our entrées were the Roasted Scallops with clementine sauce, fennel salad, Aleppo pepper, and citrus; and the 8 oz. Westholm Australian Wagyu Manhattan steak with crispy fingerling potatoes, and roasted summer vegetables. Another tempting option is the Macaroni Gratinée with mimolette cheese fondue, and black truffle bechamel. Our desserts were Kendall's Slutty Brownie with Oreo, chocolate chip cookie, brownie, and vanilla ice cream; and Key Lime Pie with whipped cream, key lime zest, and macadamia.
If you like Italian cuisine, you must dine at dōma and meet owner Lucca Lomonaco and Executive Chef Marco Giugliano. Chef Marco and his talent team create everything from scratch — from the bread to the hand-filled raviolis and pastas — and use the best ingredients from Italy, including olive oil, cheeses, and meats. I love sitting in the main dining room to watch their talented culinary team prepare dōma’s delicious dishes in their open kitchen.
We started dinner with the Fried Calamari with zucchini, and homemade mustard aioli; and Beef Tartare with black truffle, homemade capers olives, mayo, soy sauce, egg crumble, and homemade crackers. I also had a Copperhead cocktail with Old Forester bourbon, St. Elizabeth Allspice, amaro lys, and Peychaud's bitter. Our delightful entrées were Candele ‘Alla Genovese’ with slowly cooked beef ragu, and parmesan cheese espuma; and Mushrooms Risotto with charred seasonal mushrooms, and parmesan cheese foam. The Tiramisu with espresso, cocoa powder, homemade biscuits, and chocolate coat; and Crème Brûlée with homemade strawberry sorbet, mixed berries, and vanilla sponge satisfied our sweet tooth.
100 Chopin Plaza, Miami
Toro Toro by acclaimed Chef Richard Sandoval serves vibrant flavors with Pan-Latin flair in a modern steakhouse known for its savory dry-aged steaks prepared on a wood-burning rodizio, and for highlighting the cuisine of different Latin
After enjoying a Smoky Toro Toro cocktail with Makers Mark bourbon, Carpano Antica, Luxardo Maraschino, and walnut bitters, our dinner started with Beef Truffle Tiradito Beef Tenderloin seasoned with chipotle ponzu, truffle aioli, red radish, cilantro oil, served with crispy sweet potato strings, and cucumber; and Salmon Tiradito with thinly sliced salmon served in yuzu leche de tigre, green apple salad, tobiko, cilantro oil, and togarashi with plantain chips, as tasty appetizers. Our entrées were a delicious Snapper a Lo Macho with freshly sourced snapper served with yucca, shrimp, and mussels topped with tomato-criolla salsa; and a juicy Cusco Chicken with achiote marinated chicken served with marble roasted potatoes topped with truffle corn salsa. The Lomo Saltado with perfectly seasoned filet of beef served with creamy jasmine rice topped with heirloom tomato, red onion, and crispy potatoes was the other great entrée. Our lovely desserts were Spiced Chocolate Tres Leches with rich chocolate sponge cake, cayenne pepper infused sweetened milk, luscious dark chocolate whipped cream, chocolate ice cream, and cinnamon dust; and Churro Cheesecake with cinnamon, sugar puff pastry crust layers, sweetened cream cheese,
