Montreal native Tony Bianco teamed up with executive chef Enzo Addario to create Hot Tomatoe, a traditional Italian bistro boasting a menu that brims with house-made, cooked-to-order pastas, flavorful meat dishes, and full- and light-bodied Italian wines. Their regional cuisine typically integrates up to seven essential ingredients—oil, garlic, basil, tomatoes, pasta, and olives—from which Snow White’s seven dwarves drew their names. In addition, the staff goes shopping for fresh ingredients three to four days a week to supplement both seasonal compositions and year-round dishes, which include veal parmigiana, filet mignon, and penne norma.
Fernanda's International Market, a treasure trove of rare ingredients and made-to-order gourmet sandwiches, bakes robust breads and fine pastries. Among a troop of hearty sandwiches, the Martorano ($8.99) stands out for its spicy temper and muscular blend of sopressata and cappacola meats. The Churchill ($8.99) loads its taste gun with Branston pickle relish and fights hunger pangs on ham-coated beaches, cheddar cheese fields, and hot mustard streets. Fernanda's also sells prepared food by the pound and hard-to-find international groceries like Thai lemon grass.
The American German Club started in 1967 with a simple idea: to make German culture accessible to everyone. In the intervening years, the founders' hopes have born fruit. Today, visitors flock to their organization's Bavarian-style clubhouse for German festivities,
Oktoberfest: An annual beer festival approaching its 50th year, featuring steins full of Hofbr?u Bier and plates of sizzling bratwurst. Live Bavarian music and spontaneous sing-alongs keep patrons entertained, as does a ceremonial keg-tapping.
Christkindlmart: A outdoor German market stocked with holiday treats, from hand-crafted Christmas ornaments and jewelry to gingerbread houses visitors can decorate. As they shop, patrons sip beers and gl?hwein, a hot spiced wine.
Masskrugstemmen: A stein-holding competition that proves hand-strength can get you more than a perfectly-cracked pistachio. The champion goes to New York to compete at a national level.
As South Florida's home-brew supply depot, BX assists brew masters and novices alike in their fermenting endeavors. Brewing classes lecture lager lovers and ale admirers in the fundamentals of batch brewing, providing a run down of everything from ingredients and equipment to technique and bottling, and the beer experts will brew a batch on site so suds-savoring students can easily follow along. Classes can accommodate up to 30 people, increasing the chances that singles mingling around the wort cauldron may bump into their fated stout mate or start up a bromance with a fellow hops enthusiast. Both relationships can be explored further at the group-brewing session, held immediately after the class, where local home brewers and beer worshipers meet up to socialize and discuss all things grain related.
Equipped with in-depth product knowledge and bottles from all over the world, the consultants of PRP Wine International waltz into homes ready to answer nearly any question a novice oenophile may have. As they pour samples for small groups, they explain everything from the intricacies of flavor profiles and the correct pronunciation of “pinot noir” to the most dramatic way to throw a glass of red at a mortal enemy. After tastings, guests can select any of the wine varietals sampled, all of which are chosen by PRP consultants after thorough scrutiny.
Over his past 27 years in the culinary trade, The Wine Dive’s Chef Curtis has stayed true to his personal motto: “Never trust a skinny chef.” You can trust that he knows what he’s talking about, having manned the grills at a five-diamond resort and earned numerous awards for his efforts in more than 20 culinary competitions that span the globe.
Chef Curtis brings his experience and insatiable appetite for world-inspired cuisine to The Wine Dive, where he crafts a menu of American-style tapas, artisan cheeses, and flatbreads to pair with more than 60 wines available by the glass. His ever-changing vision results in a procession of small plates that draw on a roster of rotating ingredients such as Angus beef, roasted duck, and black truffles.
Not to be outdone by their kitchen counterparts, bartenders dispense two-ounce samples of wine from their glass-cased Enomatic machine, allowing guests a taste before they order a full glass. In the intimate dining room, wine-glass chandeliers cast light on exposed-brick walls and paintings while musicians take the stage on Friday nights to croon songs of lament to their empty plates of brie.