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.
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.
microbrews to complement its Italian-American bistro-style menu. Brewmaster Fran Andrewlevich—whose past work has won gold and silver medals at the Great American Beer Festival—whips up lagers, pilsners, and seasonal beers right onsite. In the open kitchen, chefs feed flatbread bruschetta and hand-stretched pizza dough to a hungry brick oven, and craft ranch burgers filled with Angus beef, bacon, monterey jack cheese, and dreams of running away to join the circus concession stand.
Be careful—stepping into Atelier Monnier may become a habit-forming activity. Best of Voice Places bestowed the Best Croissant title upon the French bakery in 2012, adding that the chocolate-almond variety "will make an addict of you." Miami New Times blogger Trina Sargalski praised Atelier's parisian macaron, a gluten-free cookie comprised of a light crust, moist almond meringue, and a natural ganache filling in such flavors as pistachio, coffee, and raspberry cassis. The shop's glass cases also brim with European-style ice cream (crème glacée), profiteroles and pastries, and handmade chocolates along with freshly baked bread and sandwiches.
The store owes its success to the gourmet passions of owner and Belgium native Patrick Feyten and the artisanal creativity of French pastry chef Franck Monnier. The minimalistic decor allows guests to focus on the vibrant colors of their sweet treats, which range from a sunny lemon yellow to a rouge as deeply crimson as Édith Piaf's lips.
At last year's Grovetoberfest, more than 6,500 beer enthusiasts descended on Peacock Park for a celebration of seasonal beer, delicious food, and live music. This time around, the festival ratchets up the good times with an even bigger selection of beers to sample—more than 200, to be exact. Like the festival's guests, they come from all over the world, along with plenty of domestic craft brews as well. And besides sampling a world's worth of autumnal potions, attendees can ply their own wares in the Best Homebrew Contest, and learn to incorporate beer into their cooking routine in Milam's Kitchen Lab.
Founded in 1912, Gardner's Market brought fine foods, gourmet groceries, and the services of skilled chefs to the public for over a century. While the grocer's store recently changed ownership, the mission and much of the market's renowned staff has endured. Executive Pastry Chef Luis Dorado still creates the same sinfully delicious sweet treats that have graced the cases during his 19-year tenure, whipping up everything from flourless chocolate tortes to crème brûlée. Other culinary artists spend their days crafting hot carrot bisque, Maryland mini crab cakes, and tres leches cake, cooked fresh and packed to go. They also whip up hot lunches, which vary in price from day to day due to the incorporation of market-price seafood and garnishes of freshly minted dollar bills. In the meat department, the team serves up certified angus beef, hormone-free chicken, naturally-raised lamb, and more.