After learning how to finesse French cuisine at Le Cordon Bleu, Jeff Tamayo applied his refined skill set as a chef for a catering company, then made the move to Kings Creek Village Tavern, where he's been the head chef and manager since the tavern opened in 2006. At Kings Creek Village Tavern, Tamayo puts a healthy spin on many pub favorites, including chicken wings that are baked rather than fried before being tossed with the customer's choice from eight sauce options. A dozen draft beers offer a variety of thirst-quenching options, perfect for washing down bites while watching a sporting event on TV or celebrating a local little-league team's victory.
Kings Creek Village Tavern's wood floors, stools, chairs, and tables reverberate every other Saturday from the boom of a live band. Patrons also regularly pack the tavern on Thursdays, when karaoke allows them to showcase the songs they practice in the shower while their voice-coach sits in the sink.
La Pomme d'Or's menu lists wines to pair with its dishes, which are infused with traditional flavors of the French countryside other than grass. Pre-heat your palate with a Burgundy favorite, escargots Bourguignonne (six snails in hot parsley and garlic butter, $16), coupled with a house-recommended glass of Muscadet de Sevre et Maine ($9), or a fresh salade verte aux chevrotins grillées, a bed of mixed greens topped with grilled French goat cheese ($16). Entrees include coq au vin (classic stew of chicken in red wine, $28), bar beurre blanc (striped bass with citrus beurre blanc sauce, $38), and cassoulet au canard confit (white beans, lamb, pork, and garlic sausage finished with a leg of duck confit, $38).
The Miami New Times magazine named Rincon Argentino the Best Argentine Restaurant in 2009. TripAdvisors give its Coral Gables location an average of 3.5 owl eyes. Yelpers give the Coral Gables location an average of 4.5 stars, and seven Yelpers give the Kendall Drive location an average of 3.5 stars.
Enjoy a meal on the go at BannaStrow's, where the chefs work their magic in front of your anticipatory pupils and breakfast is served all day. Start by selecting a crepe, wrep (wrapped crepe), or salad as your edible canvas. Then, throw down your choice of four fresh veggies, a refreshing dressing, and one highly pleasing cheese to complete your creation ($5.95). If for some reason you hit a creperie block, feel free to enjoy any signature item, including good morning breakfast crepes (eggs, mozzarella, cheese, and ham; $3.99), a sweet crepe (strudel supreme with cinnamon apples, caramel sauce, and vanilla ice cream; $6.15), or classic California salads (spring mixed lettuce, tomatoes, croutons, raisins, parmesan, and olive oil; $4.35). By the time your food's prepped, your eyes will have already basted your face in tears of joy and hunger.
Sweetness Bake Shop & Cafe's cupcake list is overwhelming in the best possible way. The treats are made from scratch everyday, the buttercream a slight yellow due to the use of real butter, and the vanilla bean cake rich with Nielsen Massey Madagascar Bourbon Vanilla. But the careful, delicious craftsmanship aside, the sheer number of cupcake options on the menu is enough to floor even the most mild of cupcake enthusiasts. The menu divides into several categories. These include house flavors, such as red velvet, and classic flavors such as maple bacon. Then there are even more whimsical categories such as "candy jar", which includes Twix- and Snickers-flavored cupcakes, "top shelf", which has mojito and tequila sunrise cakes, and "global a go-go" which includes flavors such as tiramisu and churro con chocolate but excludes the flavor of passport stamp.
But Sweetness doesn't stop there. Their menu expands to cover more treats such as ice cream, cake balls and donuts, and cakes. They also cater to the non-sweet tooth with sandwiches and salads for lunch and eggs and pancakes for brunch.
When Latin House Burger & Taco Bar originated more than 20 years ago, it wasn’t even a house. Instead, Chef M and his wife, Bella, served their fusion of American and Latin cuisine from the window of one of Miami’s first food trucks, easily eclipsing the still-fledgling industry's typical fried fuzzy dice and mud-flap sandwiches. Nowadays, they've traded their wheels in for chairs, on which patrons sit before savoring plates of tacos, burritos, and tostadas with fillings ranging from cilantro-lime chicken to calamari. As a testament to the eatery's dual cultural influences, Latin House's burgers—usually cooked to a juicy medium-rare—dwell under taco-style toppings such as crema and avocado as well as traditional American accouterments such as bacon and cheese.