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.
Chef Esmeralda unites her proud Mediterranean heritage with American touches in each tapas dish her kitchen creates. Iberico Spanish-style cured ham, bruschettas, and fresh seafood—as well as larger entrees—give guests a taste of faraway cuisines as they enjoy their meals amid the trattoria’s wine-colored walls or on the patio. To complement these dishes, Esmeralda’s team of wine experts curates a menu of fine and rare champagnes and global varietals. Bartenders craft sweet sangria and margaritas, and on select nights, hookah smoke twirls upward, diffusing the soft light from the eatery’s crystalline chandeliers.
Maison Gourmet's culinary artists channel French cooking techniques to craft cuisine cataloged on an extensive menu. Saturday and Sunday brunch rewards early-rising appetites with delectables such as Maison's omelet stuffed with ham, mushrooms, and swiss cheese ($7). Limber chomping muscles with sweet and savory crêpes, or munch on meal-prefacing portions of ham and cheese croissants ($3.95). A glass of Cotes de Rhone red wine from France pairs well with escargots en persillade ($10.95)—snails under a blanket of garlic-parsley sauce—and hearty helpings of beef bourguignon ($15.95) erase hunger pangs faster than the speed of light: 28 mph. Postmeal cool downs begin with crème brûlée, rich custard cream cloaked in a layer of crispy, warm caramel that sneaks into mouths to goose unsuspecting sweet teeth ($6.95).
The breadth of the Atlantic Ocean doesn't impact the reach of Alfredo Patino. As the chef and owner of Bin No. 18, the Miami-based chef draws inspiration from the casual cuisine of European bistros while using seasonal, locally sourced ingredients and contemporary technique to lend a bit of New World flair to the ever-changing menus. French, Italian, and Latin American flavors appear throughout Chef Patino's cuisine, adding a global scope to the regionally rooted dishes.
Shareable platters of imported European cheeses and cured meats are served alongside Latin staples, including octopus salad, as well as classic Italian entrees made with homemade pastas. But recreating time-honored classics isn't the only thing that Chef Patino does. He also demonstrates a willingness to experiment by fusing New and Old World influences. This culinary whimsy is evident in the kitchen's modern interpretation of a Cuban sandwich—complete with slow-roasted pork, brie, and fig sauce—which earned a spot on Food & Wine magazine's list of the Best Sandwiches in the U.S.
And much like the European bistros that originally inspired Chef Patino, Bin No. 18 features an extensive wine list. Like his menu, the wine list takes a global approach by including bottles from Spain, France, Italy, Germany, Portugal, Hungary, Greece, and Austria, as well as Argentina, New Zealand, South Africa, Washington State, California, and Oregon. This variety of options ensures that numerous pairing options are available for diners looking to enjoy a glass with their meal or collection of small plates. CBS Miami was also impressed by the selection, placing Bin No. 18 on its 2011 list of the Best Wine Bars In South Florida.
The Old World inspiration shines through a bit more clearly in the restaurant's décor, which skews more toward a rustic, yet refined ambiance as opposed to a nouveau vibe. Wooden wine barrels sit beside tables with avocado-green chairs, occasionally doubling as small side tables. At the same time, the collection of crystal chandeliers dangling from the ceiling adds a bit of classical elegance to the space.