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.
To the chefs at El Nuevo Tondero, every clean plate in their kitchen is a blank canvas waiting to be dressed in the bright colors and distinctive flavors of Peruvian cuisine. The culinary team specializes in fresh fish, ladling whole fillets with creamy hot pepper sauce, mixing lime juice into seven styles of ceviche, and even juicing these ceviche ingredients into a soupy beverage of lime and brine called leche de tigre. They spend just as much time perfecting presentation as flavor, as evidenced by artfully placed shrimp resting on nests of fettuccine and steamed seafood rice arranged into the shape of Whistler's mother.
At Bryson's Irish Pub, lucky patrons peruse a menu packed with belly-friendly comfort foods, as well as a full bar brimming with frosty brews and tasty spirits. Those dining during mild conditions can sit on the covered patio with a hoppy Dogfish Head ale and scrumptious mahi-mahi fingers fried to golden goodness ($6.25). A basket of fried clams ($5.95) tempt white wines to join the flavor party, and hefty appetites are quenched by the broiled grouper ($10.95).
The Miami branch of the Società Dante Alighieri was founded in 1997, more than a century after the society was founded in Rome. Its aim is to celebrate Italian culture and serve as a social hub for Italians. Working in tandem with its principle partner, the Consulate General of Italy in Miami, the society hosts language courses—including Italian, Portuguese, and Latin—and doles out PLIDA Italian proficiency exams and certificates. In addition, they offer cooking and wine classes that teach students how to concoct regional Italian specialties and appreciate the differences between Italian wine and tomato sauce served in wineglasses.