VeganAroma's owners, Sabina Torrieri—dubbed a "health food guru" by Daily Candy—and chef Grace Augier, know that any specialty diet, and healthy eating in general, can be extremely difficult to maintain while eating out. So they created VeganAroma in order to help diners get access to healthy foods that are 90%–100% organic.
The duo actually takes healthy eating a step farther by following the raw-food diet, which relies on uncooked fruits, whole-grains, and leafy green vegetables, nuts, seeds, beans and superfoods to nourish the body and help aid digestion and weight loss. Some of the food is never heated above 116 degrees so as not to destroy important enzymes and nutrients. Cooked vegan entrees are served up as daily.
The plant-based meals are yeast-, dairy-, and 95% gluten-free (excluding sandwiches) and handcrafted using vitamin-rich ingredients, such as kale, quinoa, and cashew cheese. Juices, served up individually or for 3- or 7-day juicing detox cleanses, are made fresh from leafy greens. Desserts such as raw cheesecake and chocolate macaroons satisfy any sweet-tooth cravings, as highlighted by the Urban Times, which raved about the chocolate-mousse pie.
The "ARTernative vegan café" also attempts to better the community by displaying a colorful collection of locally made artwork. It spreads the word about raw eating through regular cooking classes and offers wellness programs that teach healthy lifestyle habits, such as how to floss using celery strands.
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Originating in the Spanish community of Andalusia, the art of flamenco blends the rapid rhythms of Spanish guitar music with the equally energetic footwork of skilled dancers. Under the direction of flamenco devotee Pepe Canto, both legendary and budding flamenco dancers grace the stage at Cava Restaurant. Three nights a week, joyful strumming and stomping reverberates against the brick walls and vaulted brick ceiling of a dining room perfumed with the scent of chef Francisco Mateo's Spanish cuisine.
Another Andalusian original, Francisco relies on local ingredients to create Spanish dishes, such as filet mignon with Spanish blue cheese sauce. He meticulously assembles platters of Serrano ham, cheese, and chorizo, or prepares squid in its own ink, rather than tapping the ink reserves J.D. Sallinger kept on hand to write cease-and-desist letters instead of novels. Cava's bartenders complement Francisco's cuisine with wine from a list heavy on Spanish varietals, as well as other selections from around the world.
Chefs at High Steaks BBQ prepare barbecue classics from across the south. They expertly slice some cuts into brisket before slowly smoke roasting them in a red wine and BBQ spice marmalade; others they grill into juicy ribeyes. There’s Carolina-style barbecue pork—which chefs slow-smoke and hand chop from the bone—and Memphis-style ribs rubbed with natural spices and kissed by Elvis’s ghost. Drawing inspiration from the Lone Star State, the chefs also smoke-roast certified Angus brisket in a spiced red-wine marmalade. Organic-cornmeal hush puppies and a handful of homemade desserts round out each meal.
High Steaks BBQ accommodates guests in their main dining room or 60-seat private dining room, where visitors can watch the game on a high-definition TV or ritually torch the opposing team’s jerseys in the brick fireplace.
Part seafood grill, part fish market, Don Camaron Seafood Grill Restaurant is completely dedicated to fresh fish. At the market, the knowledgeable staff assists guests with selections of domestic fish and crustaceans such as grouper, red snapper, and, when in season, Florida lobster and stone crabs. Likewise, the grill's chefs prepare a wide range of seafood-oriented dishes, ranging from shrimp alfredo to ceviche to salmon. For its presence at the Miami Marlins' stadium, Don Camaron's fruit of the sea has even been spotlighted by Forbes, the first fish to be lauded by the financial magazine since Jaws made $470 million at the box office.
Dark exposed rafters overlook yellow-and-gray checkered tiles and walls the color of melted butter. The dining room's rich color scheme echoes the dynamic flavor pairings in Torange Restaurant's authentic Persian menu and buffet. Accents of citrus, barberry, and pomegranate elevate steaming stews as well as plates of golden fried tilapia and marinated chicken. The chefs also warm kebab skewers with pieces of lamb, tenderloin, shrimp, and other meats, and each option is served with charbroiled tomatoes and hand-carved grains of rice.
The culinary craftspeople at Java Factory populate a menu with breakfast eats, sandwiches, and build-your-own pizzas inside a café with tile floors and a long wooden coffee bar. Like a wake-up call with a stun gun, flavors from the espresso bar, including a white mocha ($3.50–$3.85) and Java Factory coffee blend ($1.45–$1.85), deliver a morning jolt, and smoothies ($5.50–$6.75) blend fruit and yogurt for hybrid frozen drinks that please palates at all hours of the day. For empty stomachs, smoked ham, egg, cheese, and peppers huddle inside a warm breakfast burrito ($4.75), and the mediterranean tuna panini ($7.75) infuses tuna salad with black olives and chives before topping the medley with a mediterranean spread. Build-your-own flatbread pizzas ($6.50) come with a choice of nine toppings, such as pepperoni, turkey, and olives. Tall chairs line a dark wood coffee bar where beans roast and baristas tell secrets via cryptic foam formations. Shorter seats rest below individual tables clothed in white linens and illuminated by candlelight not emitted by jack-o'-lanterns.