Early each day, the cooks at Mady's Deli & Cafe assemble more than 40 fresh ingredients for their salad bar, chopping up juicy tomatoes, crisp cucumbers, and other organic vegetables as they bubble up pots of hard-boiled eggs on the stove. They gather fresh mozzarella and cheddar cheeses, lay out bowls of plump raisins and crunchy sunflower seeds, and craft batches of homemade dressings such as blue cheese, mandarin-orange vinaigrette, and fat-free Italian. Throughout the day, the cooks fold these mostly organic ingredients into customized salads, inviting diners to pick out greens, toppings, dressings, and astrological signs for their unique creations. When not building salads, the chefs slice up a variety of specialty sandwiches, layering crusty rolls with pastrami, roast beef, and grilled chicken. They also extend their culinary expertise to homemade soups and specialty entrees, such as baked lamb and stuffed cabbage. As the cooks busy themselves in the kitchen, their guests can relax beneath colorful umbrellas on the front patio with a cold glass of wine and beer.
The hearty Italian dishes and seafood of Cafe Volare earned praise from the Miami Herald this year for its “wonderful” desserts and dishes such as the “light and elegant” spinach and Parmesan ravioli. Chef Manolo Guerra often prepares whatever dishes customers request, and customizes dishes such as raviole penne and grilled salmon. Desserts range from succulent apple tart to a tiramisu made with Colombian coffee, amaretto, and Sambuca.
Origami Food replenishes pantries with fresh groceries, produce, and organic specialty items. Customers can raid the shelves for wholesome oils and seeds, or stock up on spices, herbs, and dressings to add flavor to everyday foods or an astronaut friend’s idea of dinner. Customers can also browse a selection of potables, from organic green teas and coffees to fruity drinks.
Caffe Martier's menu yokes together gourmet salads, sandwiches, and Mediterranean fare served in a café with the élan of European-bistro sophistication. Salmon, cream cheese, and sun-dried tomatoes adorn the cod salmon pizza starter's whole-wheat flat bread base before being drizzled with pesto, and the greek bruschetta's feta, kalamata olives, and diced tomatoes play Twister atop foccacio bread. Graze the greenery of the roasted pepper-topped arugula-endive salad or opt for a spinach salad with figs and feta, sprinkled with toasted pecans and roasted peppers before being doused in a spicy lime dressing. Chefs assemble sandwiches and wraps using only kosher meats, and each arrives with an edible sidekick of organic mesclun and chickpea salad.
At Rice Paradise, the gluten- and preservative-free signature rice cakes are culled from a European recipe and are all homemade. The culinary crew tops each batch with fresh fruit or nuts, and sticky-sweet sauce, such as chocolate or strawberry. They also craft rice pudding from scratch in flavors such as tiramisu and chocolate chip cookie dough. To give guests a true break from their daily grind, the eatery's walls are splashed with ocean blue and lined with seashells and starfish, and the countertops are fronted with bamboo and topped with tropical plants.
Cuisine Type: Delicious panini and aromatic wine
Handicap Accessible: Yes
Number of Tables: 1–5
Parking: Parking lot
Alcohol: Beer and wine only
Delivery/Takeout Available: Yes
Outdoor Seating: Yes