Chef Z? Carlos Jim?nez's whole career is a balancing act. As a child growing up in Cuautia Morelos, Mexico, he spent his afternoons in a de facto apprenticeship in his grandmother's kitchen. He watched her roll handmade tortillas and tinker with spices before finding just the right blend to balance out her homespun dinners. As an adult, Chef Z? Carlos treats his own kitchen as a playground, paying homage to his grandmother's family recipes while fusing traditional Mexican street food and fine dining?a style he calls New Mexican Gourmet Cuisine.
The menu?complete with a touching epigraph to Meche, his grandmother?is a compendium of his attempts to blend the two worlds. On the haute end of the spectrum are dishes like the Nopales salad, brimming with pickled cactus and his own housemade vinagrette. Fish-and-shrimp tacos sprinkled with fresh cilantro hold down the street-food side of the culinary fort. Where the menu shines, though, is somewhere in the middle, with dishes such as the molcajetes?Spanish for "stone mortar." The upscale take on Mexican comfort food blends beef or shrimp in the eponymous stone dish along with the tastebud-tingling flavors of nopales, chorizo, and roasted tomato-tomatillo sauce.
Town Kitchen & Bar's Executive Chef Michael Altman earned his whites in New York City, working under renowned restaurateur Charlie Palmer. When Altman moved to Miami in 2005, he brought with him a flair for crowd-pleasing American cuisine that can be seen in his menu of brick-oven pizzas, Black Angus burgers, and shareable bar nibbles. Classic egg and pancake breakfasts fill bellies on the weekends and come accompanied by mimosa and bloody mary specials. Town?s decor blends the industrial with the sleek, mixing exposed ductwork and high ceilings with leather booths and pendant lights. The bar stays hopping seven days a week, offering a daily happy hour that lasts three hours, as well as ladies?-night promotions. As they listen to a DJ?s tunes, revelers can sip microbrews, specialty shots, and signature cocktails such as the Spring Samba?Veev a?ai and St.-Germain elderflower liqueurs with agave nectar, lemon, and cucumber. The bar discounts many bottles from its nearly 500-strong list of domestic and imported wines throughout the week; it won a Wine Spectator Award of Excellence in 2012.
Imlee. An Indian Bistro's creative kitchen staff blends local and imported ingredients in its array of vegetarian, chicken, seafood, and lamb dishes. In this way, they have been serving the Pinecrest community a small taste of India since 2003. The menu spans several regional traditions of Indian cooking, from North Indian clay-oven-baked meats and naan to South Indian chicken madras, in which boneless chicken is saut?ed with black mustard seeds and curry leaves. The menu also features more than a dozen vegetarian dishes, such as mutter paneer?green peas cooked with spices and herbs and mixed with housemade cottage cheese.
Much like the dishes, the restaurant's dining room pays homage to the subcontinent. Beneath a billowing red cloth that meanders across the ceiling, alternating red and yellow walls host patterned artwork and surround metal sculptures. In this artistic ambience, diners peruse the wine list's ample pairing options or just dip the list itself in sweet tamarind chutney.
Hoping to help many Americans break out of their unhealthy eating habits and therefore lose weight, gain energy, and just feel better, A Tyme 2 Eat Cafe takes the guesswork out of healthy eating. Preparing a host of low-calorie and low-fat foods from around the globe, the chefs put their knowledge to use, crafting dishes such as lemongrass chicken and luau-style steak with rice and vegetables dressed in a delicious grass skirt.
Shula's 347 Grill is named in honor of Hall of Fame Coach Don Shula, the winningest Coach in NFL history, with 347 victories! Shula's 347 Grill follows a long line of successful restaurants, all founded on the same famous tradition of Shula's Steak Houses.