Posts in Recipes
Florida's Fall Cocktails
Florida's Fall Cocktails

When we think of the Fall harvest, pumpkins and apples usually come to mind, but here in South Florida that couldn't be further from our reality.  Officially, our USDA Plant Zone is designated 10b which is subtropical.  Therefore, our seasonal bounty includes red dragon fruit, passion fruit, guava, jackfruit, pineapple, coconuts, lemongrass and more.  

During the planning stages of a recent CRAFT launch event with Digest Miami, Oolite and their new lounge, A.I.R., the stars aligned when we started seeing a strong theme emerge.  With Kris' locally-focused fare, the Florida distilleries whom I love to support and Nick Bernal, a local grower who works with over 60 Florida farmers, we knew this would be all about what South Florida has to offer, from the food to the spirits & cocktails - 100%

Our participating distilleries were: Miami Club Rum (Miami), Alchemist Distillery (Miami) and Wicked Dolphin Rum (Cape Coral) who each kindly donated their time to be present at the event and their spirits with which I created three unique cocktails that evening, using some of the superb fruits that Nick provided.

So, let's talk about making cocktails.  As I was bringing the liquid portion of the event together, I offered to also create the three recipes, using ONLY the fruits that Nick had available (plus some lime and sugar which I've learned is so essential).  But let me be clear, while I have made many a cocktail in my time, I have never worked as a bartender and this project provided me with a whole lot of respect for the time and precision that is required in making these craft cocktails we enjoy lately.  I not only had to turn uncommon fruits into an attractive and crowd-pleasing drink but also make sure the spirit married well with the juice component AND make or 'batch' enough for 100 portions of each.  So, I cooked guava, pureed dragon fruit, strained blended sampled and sampled for a couple of days to get the individual cocktail right.  Then I did a shout out to my friend Sarah, bartender extraordinare, who gave me some tips on batching and growing one cocktail to 100.  She said, "be careful of citrus and spice because they grow exponentially, taste along the way".  Great advice!

The cocktails were well received that evening and here are their recipes:

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RecipesMIAbites TeamMiamiComment
Specialty Coffee Part 1: Espresso
Specialty Coffee Part 1: Espresso

A native Colombian, Debbie Rabinovici, has loved coffee all of her life. But, it wasn’t until she moved to New York and found herself in shops like Blue Bottle and Stumptown that she became exposed to a coffee lover’s ultimate fantasy: the so-called “third wave” of coffee, the culmination of lightly roasted, high quality beans with a fantastic aroma and taste. Debbie worked as a barista for two years until she decided that she was ready to bring her passion to her hometown of Miami. Debbie now brews Panther Coffee and Counter Culture Coffee at her Coral Gables shop Café Curuba.

And now, as a MIAbites guest contributor, Debbie shares with us her passion for specialty coffee and her commitment to always offering the best experience.

Miami is still a city very much new to the “third wave coffee” game, so as the owner of specialty coffee shop, I spend a lot of time talking to people about what makes the third-wave a little different from your usual cup o’ Joe.  What we know as coffee is actually the roasted seed of a cherry-like fruit. Pictured above is my hand holding one of these "cherries" in the Tolima region of Colombia. 

One of the most misunderstood topics of conversation is espresso, which ironically, is also the top selling item at my shop. Espresso is a very popular drink in Miami, thanks in great part to the Cuban colada, a long espresso often brewed with pre-ground Café Bustelo and several teaspoons of sugar. It is a drink very much loved in this city, but it is also the antithesis of espressos pulled at specialty coffee shops around the world such as Café Curuba. I’ve thus found that espresso in Miami is a topic that people seem to have very strong opinions about, especially in the mornings, before they’ve had their first dose of caffeine.  So I figured that in my first entry for MIAbites, I’d give a brief introduction to this mystical drink.

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RecipesMIAbites TeamCoral GablesComment
RECAP- ChatChow's Annual Dinner: Lure and Bourbon
RECAP- ChatChow's Annual Dinner: Lure and Bourbon

“Ambassadors” are key to every brand, no matter how known or unknown. Similarly, when it comes to food & drink every city no matter how big or small also relies on these individuals to help promote locally and abroad its artisans, chefs, restaurants, bars, so on and so forth. Without a doubt one of Miami's most active and hardworking ambassadors is chatchowtv.com, and it's energetic and charismatic founder, Giovanny Gutierrez.

Gio and his team hold an annual dinner to commemorate their successes and they have chosen on purpose the month of September to hold such event since it is National Bourbon Heritage month. Primarily given his passion for the American whiskey, this provides the perfect opportunity to celebrate, have fun amongst local colleagues and gastronomes whilst showcasing a specific brand of Bourbon through a finely created tasting of cocktails and dinner menu. For this year, the spirit of choice was Kentucky's Bulleit Bourbon, and the place Lure Fishbar on Collins Avenue in the Loews Hotel , a New York City import that has been around for just under a year.

The choice of Lure as a venue had as much to do with the great dining room, the team behind the kitchen's capability of creating and executing a menu focused around Bourbon as it did with the man behind the bar: Robert Ferrara. One of Miami's finest mixologists, Robert is a highly energetic wizard of alcoholic beverages who can make and serve more cocktails than perhaps anyone in town. He is a genius at crafting a series of signature drinks for specific events, working together with Executive Chef John Latrellis to make sure there was cohesion along the way.

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RecipesMIAbites TeamMiami BeachComment
Essensia- Mid-Beach with Chef Julie Frans
Essensia- Mid-Beach with Chef Julie Frans

Mid-Beach, the unofficially named area north of South Beach and ending around 63rd street is a buzz with new construction.  The former Gansevoort/Perry is being reborn as The One,  the Seville is under major renovation to open this year as Ian Schrager’s Edition, and the impressive Faena complex, encompassing over 3+ blocks along Collins occupies what used to be the Saxony.  Further north, The Crown is becoming The Thompson and due to open this year at 40th, and the Croydon boutique hotel just hosted their Grand Opening.

Yet, somehow in the midst of all this hustle and bustle, The Palms Hotel at 30th and Collins offers a calming respite and the farm-to-table restaurant, Essensia.  I liken it to “ an oasis in the mid-beach chaos ”.

The hotel grounds are lush with mature palms and plantings and when you enter the restaurant you feel completely removed from the surrounding cranes and scaffolding. .

It was a breezy late summer day, that I visited Essensia to meet with their Executive Chef, Julie Frans and talk about her food, her commitment to the organic Slow Food Movement in Miami and her experiences as a Southern Californian transplant working in Miami.

Chef Julie and her husband relocated to Miami 3 years ago with two small children in tow and a wealth of culinary experience between them as former private chefs, successful caterers and estate managers.  Coming from San Diego, Chef Julie had at her fingertips the freshest produce, fruits, vegetables and herbs imaginable every month of the year and she brought with her that respect for organic and sustainable preparation and an innate talent for using what was available and how to enhance any dish with the right ingredients.   She and her husband even met while shopping for their respective clients at Chino Farms, a popular local SoCal farms.

Now, let me explain that I am not a vegetarian by any stretch of the imagination, and recognize that Miami can be very “ meat-centric ”. I think there are more steak restaurants per square foot than even NYC,  but in addition to Essensia’s wonderfully prepared meat, fish and steak dishes, Chef Julie offers many delicious and surprising options for vegetarians, vegans, and those in search of gluten-free choices or just lighter eating.

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RecipesEllen BowenMiami BeachComment
Cafe Curuba - A Miracle on Almeria Avenue
Cafe Curuba - A Miracle on Almeria Avenue

Devotees such as myself of the authentic, unique flavor that an espresso from Panther Coffee brings can see it as either a blessing or a curse; the former as a coffee lover's dream come true, the latter as the unfortunate ruining of every other coffee cup in town. I keep asking people to try it themselves; buy an espresso from Panther, take it to any other coffee shop in town and taste them one after the other. There is no food or beverage genre in town where the gap of flavor is so wide. 

Living in Doral and working in Coral Gables makes my addiction to Panther coffee a weekend event to look forward to at best. Being a person that cannot function properly without coffee (yes, call me a junkie if you wish), makes my workweek routine somewhat uninspiring when it comes to caffeine, or one which I do not look forward to, sans my Panther fix.

I have often found myself wandering the streets of Coral Gables after lunch in hopes of encountering something vaguely similar and ... Nada. My enthusiasm was curbed after I discovered a place that actually served Panther coffee... but there is something about the machine, the grind, the water I guess, that yielded an uninspiring attempt. 
I've always had to settle for the artificial, sour, flavorless options in the neighborhood.

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RecipesMIAbites TeamCoral Gables Comment
The Setai- Dinner Series and Cooking with Chef Mathias
The Setai- Dinner Series and Cooking with Chef Mathias

The Restaurant at the Setai continues its popular monthly Wine Dinner series on Thursday, August 28 at 7:30 pm.

As featured on MIAbites ( The Five ( Six ) S's of Wine Tasting. SEE SWIRL SMELL SIP SAVOR...SETAI ), the Setai Dinners are very special experiences and this upcoming one is no exception.

Enjoy a four-course menu designed by Executive Chef, Mathias Gervais, paired with guest Argentinean winery, Bodega El Porvenir de Cafayate presented by Export Director Patricio Vazquez.

Tickets can be purchased for $105 and can be reserved by contacting 305 520 6400 or email at dining@thesetaihotel.com.  Please see below for full menu and wine pairings:

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RecipesEllen BowenMiami BeachComment
Joel Pollock and The Art of Cupping
Joel Pollock and The Art of Cupping

On a recent afternoon at my favorite coffee place in the Gables, Café Curuba, I spotted the owner Debbie Ravibovici loudly slurping coffee from a spoon just like an unmannered child would drink his soup. Before concluding anything about her behavior or upbringing, I questioned her and was thus enlightened as to the technique required to properly taste coffee that is part of a process known as cupping.

The following day at Panther Coffee’s Wynwood location I spotted owner and founder Joel Pollock, engaged in a similar situation with the accustomed multiple cups of brewed coffee in front of him. I questioned him and obtained more details; “It’s the only way to get the coffee to the very back of your tongue in order to engage your olfactory system and properly taste every aspect of each brew: texture, sweetness and acidity”.  I was handed the large metallic spoon so I could try for myself. SLUUURP I went. “Can you taste the terroir?” Joel asked me; I replied negatively with shame, and was even more impressed at the degree of his acuteness in taste for coffee beans.

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RecipesMIAbites TeamWynwood, Coral Gables, Miami Beach, MiamiComment
Frita Showdown- " Did We Really Just Do That? "
Frita Showdown- " Did We Really Just Do That? "

In our goal to offer a variety of opinions and "voices" covering the Miami food scene, MIAbites welcomes Andrew Giambarba @AndyMiami to our growing list of talented contributors!

 

The gathering wonderfully represented the Miami of today. Three men, from three different countries, successful in their respective fields, gathered midweek at 7 pm for dinner.

If you were to guess the meal choice of these three 40-somethings (and more), would you think something appropriate to their stage in life? Aged steaks? High-end sushi? Something stuffy and predictable?

How about the “Frita Showdown”?

Yup.  These three men, with all their maturity and professional veneer, unabashedly ate 6 fritas EACH! Their only break came as they took a photo of each one and discussed its merits. And they weren’t alone. Hundreds of other Miamians showed up for what has become an eagerly anticipated annual event.

Welcome to the amazing event known as Burger Beast’s “Frita Showdown”, where lovers of the Cuban Frita come from all over South Florida to the Magic City Casino for a frita party. The event is the brainchild of local food blogger, genuine great guy and legendary Miami foodie, Sef Gonzalez. Sef and his BurgerBeast.com blog have chronicled the local food scene for years. To paraphrase the country song, “Sef was a Miami foodie before being a Miami foodie was cool.”

On Wednesday night, @gourmandj, @hfvincit and I showed up to the Frita Showdown like most – having eaten many a frita in our lives – and excited to try a few more. We left with full stomachs, the satisfaction of knowing which frita was the best, and the question we kept repeating:

“Did We Really Just Do That?”

The local restaurants offering their fritas at the Showdown were: El Rey de las Fritas, who was defending their title from last year, Bread and Butter, Latin House Grill, Cuban Guys, Finka Table & Tap and El Mago de las Fritas.

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RecipesMIAbites TeamComment
Celebrate National Oyster Day on Tuesday August 5th...
Celebrate National Oyster Day on Tuesday August 5th...

FACT:  The President of the United States, The Senate, and some state legislatures, governors and mayors have the authority to declare a commemorative event or day by proclamation.

Petitions are introduced by constituents, trade associations or public relations firms to honor industries, events, professions, hobbies, etc. AND FOOD!  

After the observance day has been authorized, it is up to the petitioner to promote it to the public.

So that may explain National Oyster Day on Tuesday August 5th... a day eagerly awaited by mollusk lovers all over Miami and beyond.   

MYTH:  Never EAT an Oyster in the months that do not have the letter "R" in them... May, June, July, and August.

Consuming oysters date back to the early 1900's when refrigeration and food safety was an issue, so it was dangerous to your health to consume oysters when keeping fresh oysters cold was close to impossible.  

Of course, today, iced cold oysters are the perfect summer food...high in protein, low in calories, full of zinc and other beneficial minerals, good fat and certainly a better choice for salt cravings than a bag of chips! 

There are over 150 varieties of true oysters but actually only 5 species and traditionally they are named after the body of water or bay in which they are grown and are known by a myriad of names such as Wellfleets, Blue Points, Kumamoto and Kuushi.  

The flavor varies depending on the type of conditions or Terroir they are grown in; rocky soil, tidal or brackish water, etc. with the Northeast areas of Massachusetts, Rhode Island and Maine providing some of the most delicious and accessible oysters. 

Miami is no stranger to these briny bivalve mollusks, and in celebration of National Oyster Day, here are some local options to slurp up a half shell!

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RecipesEllen BowenMiami Beach, MiamiComment
My Ceviche OPENS in South Miami...Go Fish Go Fresh!
My Ceviche OPENS in South Miami...Go Fish Go Fresh!

One of MIAbites favorite spots for fresh, casual fare has just opened their third location in South Miami.  

My Ceviche Chef/Owner Sam Gorenstein was recently profiled on MIAbites as he talked about his goal to bring to Miami fresh, local fish dishes inspired by his native Colombian "street food". (MIAbites: My Ceviche Choose Local...Go Fish Go Fresh )

My Ceviche South Miami will open today, Friday, July 25, in the heart of the neighborhood at 5900 SW 73 Street.  This location will offer dine-in, take-out, delivery, and catering services. With over 1,600 square feet of space, My Ceviche South Miami seats 76 guests, with 24 of these seats on the outdoor patio. The menu will feature all of My Ceviche’s favorite items, like made-to-order ceviches, the signature My Ceviche Bowl, salads, and Caribbean-style tacos and burritos. Hours of operation are 11:30 a.m. to 10 p.m. Sunday through Thursday and 11:30 a.m. to 11 p.m. Friday and Saturday.

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RecipesMIAbites TeamMiamiComment
Lee & Maries Cakery- Lovingly supporting those with Autism Spectrum Disorders
Lee & Maries Cakery- Lovingly supporting those with Autism Spectrum Disorders

When you stroll into Lee & Maries Cakery at 40 South Pointe Drive, on the fringe of South Pointe Park, the first thing you notice is the cozy décor…country style wood hutches filled with knickknacks, like antique tea pots, stuffed animals and framed family photos, gingham printed benches around the rugged wood farm table, a marble top counter with stools and lots of awards and acknowledgments…Best Bakery, Sponsor and Supporter Awards for participating in benefits for Cancer, Special Olympics, and Autism Awareness events etc.

On the front window and inside on the chalkboard menu is the Mission Statement:

Our mission is to build profitable businesses that will create jobs and employ adults with ASD (Autism Spectrum Disorders).  We help guide them on a path to greater independence, so they can achieve their highest potential and enhance their quality of life. Our business model will crate awareness for this underemployed and undervalued population and demonstrate the positive effect these opportunities will have on an entire community. 

Entrepreneur and owner, Andrea Trafaglia, beams with pride as she speaks about the past two years since Lee & Marie’s opened.  Her vision, prompted by a close friend’s challenge parenting a son with ASD, has become a reality as she has created both a safe, loving and welcoming work environment for a number of young adults diagnosed with Aspergers and other high functioning Autism Spectrum disorders and a successful and delicious bakery in South Beach.

ASD, is a neurological disorder that affects one in 68 and one in 42 among boys ( CDC reported statistics as of  March 2014).  Although not a visibly noticeable physical disorder, it can effect some motor skills, social skills and can manifest itself sometimes in rigid routines or inflexible behaviors.

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RecipesEllen BowenMiami BeachComment
Brunch: A "Social" Progression
Brunch: A "Social" Progression

Brunch.  Quite literally, it is a blending of words, like beefalo, dramedy, or spork, but unlike these examples, the true definition of brunch evokes a more subjective idea than a simple combination of the words breakfast and lunch.  In my late twenties, brunch meant a weekly assembly of my best friends and pitchers of mimosas.  As young women who chose paths that took us to new cities far from our families and college friends, we became a family, and brunch was our family time.  While we had some favorite dishes at our brunch spots, food didn’t exactly dictate our choice of venue. 

The first consideration was always drinks and the price of those drinks, and the second reason would be atmosphere, which primarily meant deciding if we wanted to sit outside.  We gathered and pored over our relationships, work, and the previous night’s debauchery. Depending on the seriousness of our twenty-something problems and the number of pitchers ordered, our brunches could be a couple of hours at the restaurant or a prolonged engagement with setting changes enduring into the evening.  It seems like another lifetime since that was my definition of brunch. 

Seven years after moving away from those friends in Birmingham and choosing a new life in Miami, I find myself with a completely different idea of Sunday brunch.  I seek out casual Sunday brunches with thoughtful dishes, and the food is always the reason for brunch.  If I’m not making brunch at home, I am most likely at Josh’s Deli in Surfside. Josh Marcus has created an inviting breakfast, lunch and brunch spot in Surfside that offers a modern twist on some very traditional Jewish breakfast items.  It’s my choice for brunch because of its casual, friendly environment and ever-changing, interesting menu.  Lobster ‘n’ Biscuits, Smoked Sable Platter, Escargot ‘n’ Grits, and Scallop-Edamame Cakes are just a few examples of the brunch dishes I’ve enjoyed at Josh’s over the last six months.  It’s always a treat.

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RecipesMIAbites TeamSurfsideComment
The Harry's Pizzeria Pop-Up Dinner series welcomes Chef Matt McCallister!
The Harry's Pizzeria Pop-Up Dinner series welcomes Chef Matt McCallister!

Jennifer Massolo joins MIAbites as a contributor with a professional resume that spans 20 years in the beverage industry. Her passion for craft spirits has led her to create The Liquid Projects , Spirited Sirens, and various CRAFT: Spirits and Beer events.

For the past couple of years, Harry’s Pizzeria, Chef Michael Schwartz’s slice of a spot in Miami’s Design District, has hosted a unique and dynamic pop up dinner series.  Rather than being given carte blanche, this pop-up welcomes visiting chefs to collaborate with The Genuine Hospitality group to create a casual, family-style menu, including a pizza.  I’ve been fortunate enough to have attended many of these dinners, interpreted by chefs such as Gabrielle Hamilton of Prune, April Bloomfield of The Spotted Pig, Marco Canora of Hearth, Jonathan Waxman of Barbuto, Joey Campanaro of Little Owl and many more. 

Next Tuesday, July 1st marks Harry’s 24th Pop Up and welcomes Chef Matt McCallister, owner of FT33 in Dallas, who was recently lauded as one of 2014’s Best New Chefs in America by Food & Wine Magazine.  Just over a month ago, I dined at FT33 in Dallas, also located in its Design District.  Opened in October 2012, the boutique-sized restaurant has an open kitchen like a stage from which the freshest of local ingredients are nudged into works of delicious art and accompanied by a cast of experts from the bar to the cellar.  It was one of the best meals I’ve had this year.  Chef McCAllister is all about the highest-quality products and treats them with respect. “I don’t print my menu until I know which ingredients are best that day,” he explains. “That should be the natural progression, rather than do the reverse, creating a dish and forcing whatever ingredients are available into it.”

When I heard Harry’s next pop would be the FT33 Pizzeria, it got me to thinking about the collaborative process of chefs and styles.  So, I posed some questions to Chef McCallister in anticipation:

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RecipesMIAbites TeamDesign District, MiamiComment
New England Lobster Clambake at Tongue & Cheek
New England Lobster Clambake at Tongue & Cheek

I admit it…I am from New York and Connecticut and I grew up vacationing at such Atlantic Ocean communities as Montauk Point, Block Island, Rhode Island, and Cape Cod with numerous family camping trips to Maine, Massachusetts and Nova Scotia.

So lobster and its various “accessories”; clam chowder, steamers, corn on the cob, boiled potatoes, with lots of drawn butter,  have been a happy part of my childhood and now my adulthood. 

As a part time resident to Miami, I have noticed the lack of authentic New England Lobster choices…the versions offered by the likes of Ocean Drive and Lincoln Rd are generally tough and tasteless and displayed wrapped in plastic next to a colorless beef filet and billed as “Surf and Turf”.

So, it was with my Yankee skepticism, that I ventured to Chef Jamie DeRosa’s Tongue & Cheek for their Summer Tuesday New England Clambake.

Billed as a Half Lobster, bowl of New England Clam Chowder, steamed little neck clams, corn, chorizo sausage, boiled potatoes and a local New England craft beer all for $35, I grabbed a fellow New York/Miami transplant and headed over to check it out.

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RecipesEllen BowenSouth Beach, Miami BeachComment
The Five ( Six ) S’s of Wine Tasting: SEE. SWIRL. SMELL. SIP. SAVOR. AND...SETAI.
The Five ( Six ) S’s of Wine Tasting: SEE. SWIRL. SMELL. SIP. SAVOR. AND...SETAI.

Not many things can top the Zen-like ambiance offered at The Setai Hotel.  That is, until you’re greeted with a glass of the playfully effervescent and universally beloved, Yellow Label Veuve Clicquot. On May 29, 2014, Veuve Clicquot Ponsardin hosted a wine dinner at the Setai, the second of such wine series dinners hosted at this chic Miami Beach hotel.  Each month a different winery teams up with The Restaurant to put on this inventive wine dinner.

Don’t worry my friends, this was not another one of those “all too familiar” overpriced wine dinners with uninspired dishes off the menu.  The wine dinner series assembled by The Restaurant at The Setai in conjunction with the talents of Executive Chef Mathias Gervais and Chef Sommelier Dwayne Savoie is much more.  Preparations begin at least a week prior to the dinner, when the two chefs sit down to taste the featured wines and collaborate on the menu.  Chef Gervais strives to stay hyper-local and seasonal in creating the menu, while not taking away from the wines of each course. “It is important to have something that highlights the wine and staying local to obtain that.” says Gervais. 

Dinner begins with hand-passed hors d’oeuvres around the beautiful Asian-inspired patio and then diners make their way into the restaurant for the multi-course meal.  On this occasion, Chef Gervais expertly paired each course with different champagnes from Barbe-Nicole Clicquot Ponsardin’s eponymous Champagne House. 

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RecipesEllen BowenMiami Beach Comments
Ocean-to-Ocean Gin Crawl
Ocean-to-Ocean Gin Crawl

Gin is a spirit, which derives its predominant flavor from juniper berries. From its earliest origins in the Middle Ages, gin has evolved over the course of a millennium from an herbal medicine to an object of commerce in the spirits industry.  Gin is nothing but flavored Vodka, usually with added botanicals, spices and herbal extracts.

Gin lovers of the world rejoice as World Gin Day returns for its sixth year on Saturday June 14, 2014!!

 

The Gagit’s went on a recent visit to London and visited and joined the London Gin Club at The Star at Night , the preeminent Gin Club in London. On our return to Miami, we visited the newly reopened Traymore Restaurant and Bar at The Metropolitan by COMO, the preeminent new Gin Bar in Miami. 

We started our trip in London at The Star at Night Bar where we picked our Gin Club membership card (as shown).  The bar itself had over 130 Gins (shown above) and we were seated immediately at the fully booked club.

Our server, Emily, so knowledgeable and with the right colored hair to match our drinks, goes over the menu with us.

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RecipesMIAbites TeamMiami BeachComment
Aragon 101- Shopping and Cooking in Coral Gables
Aragon 101- Shopping and Cooking in Coral Gables

Editors Note:  The world of food and the world of fashion have become forever entwined, as the topic at most parties and even many business meetings today features “where you ate” or “what you ate”.  Dining out has become the top form of entertainment for the stylish set and lunch has replaced shopping as the weekend activity for young and old alike.  Celebrity status has been given to chefs, and cooking shows are the newly popular reality shows. Food photography and then posting to social media is a favorite pastime as we have all become willing food “paparazzi”!

In local Miami author, Mandy Baca’s article below, she covers just such a destination…Aragon 101, a blending of owner, Erica Guzman’s, love of retail and food. 

Stepping into a world of culinary beauty and homey enchantment amidst the hustle and bustle of Coral Gables’ Aragon Avenue, Aragon 101 is located one block from the famed Miracle Mile. Set up as the extension of the owner’s home, the store is plucked straight out of the covers of the top home design magazines. The ample sleek kitchen is the centerpiece of the room, which opens up to the rest of the store’s carefully placed departments, all clad with inviting seating for lingering. The store is the stuff of dreams and after entering, you may never want to leave- you have been warned. These are the best kinds of stores; the ones that lure you in and whisk you away to happiness. For those that work in Coral Gables, a visit to the store offers a welcome respite from the stresses of the office, whether visiting during lunchtime or the grueling midday slump.

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RecipesMIAbites TeamCoral GablesComment