Cultures collide in the most delicious way possible at Capri Sushi and Italian. From house specialty sushi rolls to rich risottos, pizzas, and pastas, the chefs prove their grasp of both Italian and Japanese cuisine. Other original mash-ups include the Capri Asian pasta, which is tossed in a sweet and spicy soy sauce with seared ahi tuna, and the orange pecan french toast. All of the cuisine is kosher.
Café food goes kosher at Montefiore Café & Restaurant. This breakfast, lunch, and dinner spot’s French- and Italian-inspired menus contain only Cholev Yisroel and Pas Yisroel food, all certified by Kosher Miami supervision. And that includes everything from the chocolate croissant and cheesy mushroom crêpe to the paninis, pastas, and personal-sized pizzas. Montefiori’s team includes English, Hebrew, Spanish, and French speakers who can accommodate a wide variety of guests and share in how weird the word “cushion” sounds out loud.
At Asi’s Grill & Sushi Bar, chef and owner Asi David takes no prisoners with a menu that pulls from the two cuisines his kitchens know best: sushi and Mediterranean food. The unapologetic eatery dazzles its patrons with a one-of-a-kind blending of cultures, dishing out a spate of hot and cold food with equal aplomb. The dishes range from chicken shish kebab, baby lamb chops, and Moroccan fish casserole to a Volcano roll stuffed with crab and spicy mayo, cooked until flaming hot, and served with a chilly California roll on top. To wash down their single-cuisine or adventurously exploratory meals, customers can select from imported juices, nonalcoholic Israeli beer, or black coffee imported straight from Asi’s hometown in Israel.
Even without toppings, franks at House of Dog pack more than just a meaty flavor. That's because the cooks inject each dog with Pabst Blue Ribbon before cooking it in even more of the brew, lending franks with a uniquely hoppy taste. Bun-swaddled fare can also come in the form of sweet Italian sausage, hamburger beef, or just an actual can of PBR. Atop the chosen base, chefs assemble creative ingredient combos such as portabellas and teriyaki sauce, or peaches, chimichurri, and house-made sweet chili sauce. Such toppings and sauces can even be added a la carte from a selection of more than 25, which includes mandarin oranges and mango chutney.
In the cozy brick-lined eatery decked out in vintage Coke memorabilia and butcher-block tables, 30 rare and craft beers compliment classic American feasts, which may also be comprised of all-beef burgers, meat-filled wraps, and four-types of schnitzel.
The founders of Pizza Dude got the idea for their business from an unexpected source?Cosmo Kramer from the '90s sitcom Seinfeld. Inspired by the potential for fun and interaction, they ran with Kramer's idea to open a pizza place where customers make their own pies. The eatery's "Kramer experience" enables diners to build their own pizzas with ingredients brought to their tables. For the "traditional experience," guests approach Pizza Dude's counter to watch staffers assembled their custom pies.
In the pizza-making process, saucy creations materialize out of a choice of white, wheat, or gluten-free dough, six sauces, and more than 40 toppings. The menu also shows the blueprints to Pizza Dude's signature pizzas, including the Rio Bravo with free-range chicken, jalapenos, and cilantro. When it comes time to cook pizzas, Pizza Dude's team pops them into a high-speed conveyor oven that gets crusts browned and cheese bubbling in just five minutes.
With the deft hands of a veteran baker, Vincent Benoliel keenly measures almonds, eggs, and sugar, because accuracy is essential when making macarons. The ephemeral sweets come in a rainbow of colors and might taste of chocolate, rose petal, or lemon, but every single one has that je ne sais quoi of a macaron made by a native Frenchman. Vincent grew up in France's ubiquitous restaurant industry, ascending to the rank of sous chef in a Parisian brasserie when he was only 18. In 2005, he brought the richness of French cuisine to South Florida by importing the Eiffel Tower in 3-pound chunks and by opening Le Boudoir in Miami. His handiwork includes delicacies such as escargot, steak tartare, and fresh pastries.