Owner Melissa Vias originally unveiled Malanga Café not only to share the exotic dishes crafted from her meticulous collection of Cuban recipes, but to transport diners to the music- and amusement-filled atmosphere of Cuba itself. Head chef Haydee Porras blends traditional ingredients to forge from scratch items such as crispy croquettes, steaming tamales, and a traditional suckling pig that smokes and crackles as it rotates in its sweltering roaster. Meanwhile, succulent morsels of shredded pork nestle into pillowy baguettes to craft the pan con lechon, whose popular recipe arrived from Santiago de Cuba via Vias's husband. Postmeal, patrons can amuse other senses with games of Cubilete or the rhythms of a live band, then sign a giant mural awash with famous Cuban sayings to personalize a part of history and provide an effective alibi against sushi-eating accusations.
The world’s a different place than it was in 1962, when the Beatles were kings, JFK was president, and the internet sounded like the name of some kind of obscure tennis equipment. However, despite a half-century of changes, at least one thing remains consistent: when they want a darn good burger, people still come to the Keg South. The sound of familiar greetings echoes against the wood-paneled walls of the 50-year-old establishment, mingling with the clatter of billiard balls and clink of frosted mugs. Neon beer signs and flat-screen televisions cast a colorful glow on the regular clientele, who munch thick beef burgers, freshly cut fries, and grilled wings. Throughout the year, the pub staff holds special events out in the parking lot, including a Christmas pig roast that was called out in the Miami Herald.
Mers Optical's locations in Hialeah West is chock-full of designer frames well suited for all manner of face shapes and personal styles. Independent doctors of optometry administer thorough eye exams, passing the results off to lens grinders who churn out single-vision, bifocal, and progressive lenses and fit them into frames from the likes of Lacoste, Ray-Ban, Fendi, and Mr. Potato Head.
Daniel Gonzalez has a wealth of culinary knowledge. After working in a continental restaurant, he managed the argentinean steak house Rinc?n Argentino. He brings that know-how to French Bistro, a casual eatery offering French, continental, and steak-house cuisine. The menu is filled with French dishes, including escargot swimming in garlic butter and chicken normandy drizzled with a rich asparagus sauce. Myriad cuts of steak and seafood meals are available, and other European-influenced dishes dot the menu, such as gnocchi in a red sauce and chicken parmigiana served with an Italian flag as a napkin.
What originally began as a modest shop in the back of a home in Santiago de Cali has morphed into Sandwich Qbano, a sandwich chain with locations across Colombia and Florida. The eatery churns out wraps, salads, and sandwiches such as the italiano, the teriyaki, and the classic cuban.
Smashburger isn't just the name—it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified Angus Beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.
This handcrafting approach typifies everything else the restaurant does, from blending handspun shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded from one restaurant in 2007 to 220 today, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.