Nom News: April 14, 2017

nom news

April 14, 2017

Each Friday, we compile South Florida food-related news and events that we couldn’t fit on the site earlier in the week, as well as other local news that piques our interest. Want to be included in next week’s roundup? Shoot us an email at

Here’s your weekly dose of nom.

Now Open: Kiki on the River
Area 31 Hosts Grape Expectations Wine Dinner
Last Call for Buck’s Beer Garden
The Citadel Announces New Tenants
Celebrate Arbor Day at KYU
Earth Day Menu Specials at Plnthouse
Vizcaya Host Edible Odes
New Menu and Happy Hour at TALDE
Omakase Dining at Pao by Paul Qui
Chef Timon Balloo Heads to Vegas Uncork’d

Now Open: Kiki on the River

Heralding a new dining experience on the Miami River, Kiki on the River, Miami’s highly-anticipated indoor/outdoor new dining destination, has officially opened its doors.  Romantic and contemporary, the riverside restaurant embraces the hospitality and spirit of the Greek islands with the service and style of a romantic island garden restaurant & lounge. Kiki is a passion project by nightlife pro Roman Jones, former Philippe Chow Miami managing partner, Aris Nanos, hospitality executive Lee Lyon and envisioned by Creative Director, Ghosthouse Creative Group’s Mark Lehmkuhl who conceptualized the one-of-a-kind design and interior architecture with Jay Wall of Thirlwall Design.

Serving lunch and dinner daily, and a lively weekend brunch, Kiki offers a selection of time-honored Greek favorites and innovative dishes, all made from scratch in-house. The kitchen at Kiki is helmed by Executive Chef Steve Rhee, an industry veteran who opened Estiatorio Milos in Miami Beach in addition to three years serving as sous chef at Estiatorio Milos in Las Vegas.

Rhee’s creative, yet approachable, dishes reflect the bounty of seafood that comes from the Mediterranean as well as an array of meats prepared simply on the grill.  Everything is made in-house and many of the fresh ingredients come directly from Greece, including the spices, herbs and olive oil.  Plates stay true to their ingredients, allowing flavors to shine without heavy sauces and creams.

Menu highlights include octopus, gorgeously charred and dressed with capers and olive oil, Lavraki – grilled whole Mediterranean sea bass with fine herbs, lemon and olive oil and simply grilled langoustines and head-on prawns.  Rounding out the savory options are lamb chops, a roasted half chicken and a half rack of baby back pork ribs, served with Horta (swiss chard salad), and finished with ladelemono sauce.

Ensuring liquid refreshment will match up with the food, the team at Kiki has developed a unique list of creative cocktails that blend ouzo with fresh-pressed juices and house made bitters and shrubs.

Area 31 Hosts Grape Expectations Wine Dinner

On Thursday, April 20th, Downtown Miami’s acclaimed seafood restaurant, Area 31, continues its popular Grape Expectations Wine Dinner. Expertly crafted by Executive Chef Wolfgang Birk, April’s edition of the monthly wine series is featuring hand-selected vintages from the prestigious Gérard Bertrand Winery, in the South of France.

As a wine-grower and owner of flagship estates, Bertrand has acquired a unique expertise in the terroirs of Languedoc-Roussillon. Twenty years of know-how ensures that wines bearing Gerard Bertrand’s signature have a rich array of promises, to fulfill all tasting expectations. Accompanying Executive Chef Wolfgang Birk, will be one of the most knowledgeable ambassadors from Gérard Bertrand’s winery, educating guests on their wine selection.

Priced at $85 per person (exclusive of tax and gratuity), the special dinner will commence at 7PM with a reception in the restaurant’s beautiful private dining room, followed by a four-course dinner, perfectly paired with incredible wines from the iconic region.

Last Call for Buck’s Beer Garden

As the birds fly north and the temperatures rise, Buck’s Beer Garden — The Raleigh’s monthly event featuring craft brews, lawn games and a special backyard menu in The Raleigh’s ambient Oasis — is saying farewell until next season. The Restaurant at The Raleigh Executive Chef Josh Elliot has partnered with Wynwood’s own Concrete Beach Brewery and Dough Miami, the viral cookie dough sensation, to give Buck’s the proper sendoff.

There is no cover charge to attend the event and guests are invited to enjoy ping pong, corn hole and giant jenga under the glow of string lights just beyond The Raleigh’s iconic pool. Offerings include la carte pricing on Concrete Beach on draft, sweet specialties from Dough Miami and chef’s barbecue menu featuring favorites such as chef’s classic sliders for $10 and under along with s’mores kits to take full advantage of the bonfire. Valet is just $5 with validation.

Buck’s Beer Garden & Bonfire will resume in September 2017 once the summer heat dies down.


Stop into SUGARCANE raw bar grill for the latest CANVAS dish by chef JJ Johnson from The Cecil in Harlem. His Afro Asian American Gumbo will be available all month long. CANVAS is a virtual guest chef series that supports Share our Strength’s No Kid Hungry initiative, activating chefs from across the country to virtually participate in a month-long program that highlights a unique and inspiring dish created using a bowl as a blank “canvas.”

Upcoming chefs for the series include:

May – Pichet Ong,  Corporate Pastry Chef for Sugar and Plumm™, located in New York City

June – Beau MacMillan, Food Network celebrity chef, including victory on ‘Iron Chef America,’ his show of ‘Worst Cooks In America,’ ‘Best Things I Ever Ate,’ and ‘Guy’s Grocery Games.’ He is also the Executive Chef of Sanctuary Resort on Camelback Mountain in Arizona

July – Karen Akunowicz, Executive Chef/Partner Myers+Chang, Three-Time James Beard Nominee, Bravo TV’s Emmy Nominated Top Chef California, Co-Author of “Myers+Chang at Home”

The Citadel Announces New Tenants

The Citadel, an all-day dining, shopping, working and lifestyle destination surrounded by Miami’s historic Little River neighborhood, announces its next wave of confirmed tenants that will elevate the city’s lunch and dinner experience while serving a culinary makeover to South Florida’s food scene in a uniquely collaborative setting.

Scheduled to open Winter 2017, the collaborative lifestyle space will embrace its original function as a Federal Reserve Bank to become a protective yet welcoming collection of Miami’s creatives and artisans. The property will consist of a first-floor food hall, service-oriented mezzanine, retail spaces, radio and production studios, and rooftop entertainment oasis and bar. Entercom Communications, the fourth-largest radio company in the U.S., will occupy the third floor as a studio and production space. MADE at The Citadel, a cultural hub that has altered Miami’s co-working scene is located directly across the street, bringing a constant flow of patrons and growth to the neighborhood and The Citadel.

An applauded next step in Miami’s gastronomic scene, The Citadel is welcoming new tenants to its diverse food hall concept which will make up one of the building’s primary pillars. Some of the city’s best-known dining establishments will unveil new concepts and experiences alongside brand new businesses – all will showcase their own interpretation of the culture and flavor of Miami. The most recent confirmed tenants that will make this hotspot a crave-worthy lunch and dinner destination include Stanzione, Bianco Gelato and Smashing Avo’s.

Stanzione 87: An authentic Neapolitan pizzeria celebrating the art of pizza making and bringing a historically traditional, yet lesser-known, version of pizza to Miami. Importing only the finest ingredients from Italy to making its own mozzarella daily in-house, Stanzione uses the highest quality ingredients and tools to create the best Neapolitan pizza.

Bianco Gelato: Organic Italian gelato, crafted the old-fashioned way. Using fresh, all-natural ingredients including real organic milk (dairy free, low fat and low sugar options available), Bianco Gelato creates the sweet treat you crave without GMOs, artificial ingredients or chemicals. Popular flavors include pistachio, hazelnut and Belgian chocolate.

Smashing Avo’s: A new creation from the minds of the creators behind Coral Gables’ famed Threefold Café, Smashing Avo’s is a concept that embraces the creamy and healthful benefits of avocado toast. Created around the success of their original Avo Toast, fans will choose from a rotating menu of 8-10 avocado toast combinations with varying toppings.

Celebrate Arbor Day at KYU

Chef Michael Lewis and business partner Steven Haigh have been committed to green practices since opening KYU in February, 2016. Now, in celebration of Arbor Day, the James Beard Semifinalist restaurant plans to double down on eco-friendly practices – that have included planting trees, use of an Orca composter to reduce waste, sourcing locally, and avoiding plastic (paper straws, anyone) – by inviting guests to join the effort.

For each guest dining at KYU on Arbor Day (Friday, April 28), the team will donate $1 to Trees for the Future. Guests are invited to contribute as well and KYU is setting a goal of planting 6,000 trees for Arbor Day. Moving forward there will be an option on the menu to donate to Trees for the Future to make every day Arbor Day.

Earth Day Menu Specials at Plnthouse

Plnthouse, the good kitchen, celebrates Earth Day every day with a menu of sustainable, locally grown plant based dishes. But on this April 22, the new plant-based cafe by Matthew Kenney at 1 Hotel and Homes will feature menu specials along with a live DJ on the terrace with full ocean views followed by sunset yoga. Chef Kenney is known world-over for his innovative techniques and minimally processed, plant-based cuisine that is delicious, vibrant and nutritious – leading the way for the future of food. The Plnthouse Social from 1 p.m. to 4 p.m. with sunset yoga kicking off at 6 p.m.

Vizcaya Hosts Edible Odes

Join O, Miami, WLRN and Vizcaya this April and be one of the first to experience how Vizcaya Village will serve as a cultural hub through innovative programming for our community.

During this evening in the (not yet open to the public) Village, we will celebrate the winners of the Edible Odes contest and the museum’s centennial with poetry readings, tours, tacos for purchase from BC Tacos or drinks for free, courtesy of Tito’s Handmade Vodka and Biscayne Bay Brewing Company! Though our friends at Unearthed Vintage are helping us with beautiful seating and decor, we encourage you to bring blankets for laying on the ground and comfortable walking shoes.

Before the Edible Odes reading, guests will be invited to explore the historic Vizcaya Village. Comprised of 11 historic buildings that still stand today, the Village supported farmland and staff housing for the estate in the time James Deering. Vizcaya’s 100th anniversary coincides with the development of an ambitious plan to breathe new life into the estate by restoring the historic buildings at Vizcaya Village, making this space more accessible and engaging for the South Florida community.

This event does not include access or admission to Vizcaya Museum and Gardens. Edible Odes is free for Members; non-members can purchase tickets here.

New Menu and Happy Hour at TALDE

Known for its wide variety of Asian-American dishes served up in an eclectic, Mafioso rap culture-esque environment, TALDE Miami Beach has just launched a new menu. With a focus on classic Chinese-driven dishes, the new menu items include Hot & Sour Soup, Eggrolls, Chicken Fried Rice, General Talde’s Chicken, and more.

In conjunction with the new menu items, TALDE will also launch a daily happy hour on April 26, exclusively available in the newly transformed lounge area. Happy Hour will be available every night from 6pm-8pm. The happy hour menu will include $1 Kung Pao Chicken Wings, $3 Bao Buns, Half-off beers, wine by the glass and select cocktails. The lounge will endure a full redesign by the Saladino Brothers, the same minds behind the hotel’s backyard outpost, Nina’s House, as well as custom art by graffiti artist Abstrk.

TALDE continues to offer their weekly specials: Baby Got Bao Buns on Thursdays from 6pm – midnight, and Late Night Noodles on Friday’s and Saturday’s from 1midnight – 2am.

For more information and/or reservations, please call 786.605.4094.

Omakase Dining at Pao by Paul Qui

For adventurous diners, experience Pao by Paul Qui in a whole new way. Trust the hands of the restaurant’s James Beard Award-winning Chef Paul Qui and chef de cuisine, Benjamin Murray, as they prepare a daring 12-course tasting menu that “out of the box” only begins to describe. Served in the style of omakase (meaning ‘trust me’ in Japanese), this unique culinary experience fuses Qui’s expertise with a menu prepared using ingredients sourced from the finest local Miami purveyors.

Tickets are available for $95 per person. Available sates:

Wednesday, April 26 at 8:00 p.m.

Wednesday, May 24, 8:00 p.m.

Chef Timon Balloo Heads to Vegas Uncork’d

On April 27 through 30, Vegas Uncork’d by Bon Appétit will celebrate a decade of bringing big name chefs cooking up their best dishes at resorts up and down the Strip with a few new surprises. Miami’s own, Chef Timon Balloo, will be involved this year to represent the new SUGARCANE raw bar grill location that opened in The Venetian® Las Vegas in November 2016.

Balloo will be participating in the Grand Tasting and serving up Grilled Spanish Octopus with Peruvian Aji Panca Chili Sauce and Korean-Style Galbi with Beef Short Ribs with Sesame & Sweet Soy.  Additionally, the Vegas location will host a Three-Kitchen Tasting featuring signature items from all three kitchens. The new location has since been named “Best New Restaurant” by Thrillist, and featured on Eater’s list of “Hottest Restaurants in Las Vegas.” SUGARCANE raw bar grill will open its third location in Brooklyn this summer.


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