March 29, 2019
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 our next roundup? Shoot us an email at email@example.com.
Sunset Session at Atton Brickell Miami
If you haven’t already noticed by the growing number of tourists and increasing traffic – Miami Music Week is here!
For those wanting to have some fun AWAY from the beach, Atton Brickell Miami invites guests to a special Baccanali Ibiza Sunset Session on Saturday March 30th. From 2pm – sunset, guests and visitors alike are invited to head up to the rooftop pool to enjoy live music by DJ Bryan Peroni, F&B specials, plus spectacular views of the city just in time for golden hour! Tickets can be purchased HERE and include a complimentary drink.
Tigertail + Mary to Open in Coconut Grove
James Beard Award-winning chef-restaurateur Michael Schwartz announces his newest restaurant, Tigertail + Mary, will open in May at 3321 Mary Street at Tigertail Avenue in Coconut Grove, a lush neighborhood retreat for fresh, vegetable-forward American cooking. Following Harry’s Pizzeria’s successful 2015 debut, the Chef’s second Grove restaurant is inspired by the Grove’s one-of-a-kind bohemian lifestyle, easy energy, and textured tropical landscape.
For Schwartz, good food begins with great product, and here the menu celebrates this notion’s ultimate expression – vegetables – as well as other fresh, thoughtfully-sourced proteins, like local seafood and meat from animals raised with care.
Tigertail + Mary’s space and design by longtime Schwartz-collaborators Grove-based Arquitectonica and Meyer Davis Studio (NYC) is informed by its natural surroundings, embedded at the intersection the North Grove’s two main streets and fronted by a new corner park next to Terra and Related Group’s Park Grove entrance. The restaurant offers seating for 120, including bar, main dining room, private dining room and outdoor patio.
Biscayne bay breezes, marina sails and palms dotting the coastline are the backdrop, while the front lawn opens up to a thicket of neighborhood streets and homes set within a densely layered colorful tropical canopy. A winding pathway entrance is embraced by foliage drawing guests in. Textured fabrics and natural materials in the design develop the relaxed feeling of the outside environment in the dining room, and the open kitchen with hearth and charcoal grill conjures a welcoming feeling.
The restaurant opens in mid-May and will offer breakfast bakery items from its walk-up café with seating at tables in the park, lunch, dinner and brunch. Valet parking will be available in addition to metered street and nearby garage. Look for reservations to open in early May.
Crawfish Boil at Phuc Yea!
Phuc Yea is back with a new monthly Crawfish Boil party on Thursday, April 4. Prepare to suck and pinch some tasty crawfish head and tai.l.
Featuring FREE admission and party beats, attendees will enjoy Live Crawfish by the Pound (MP) served with andouille sausage, corn, potatoes and chili cajun butter; Grilled Oysters on the Halfshell ($15 for ½ dozen) with lemongrass garlic butter and bread crumbs; and Jumbo Local Shrimp Cocktail ($15 for ½ dozen) with bourbon cocktail sauce and sriracha remoulade.
Add a boozy flair with buckets of beer and cocktails all on happy hour pricing till 8pm on Phuc Yea’s newly minted cocktail menu served tiki-style.
LAID Fresh Opens Next Week
LAID Fresh, a new fast casual concept from restaurateurs Steven Haigh and Chef Michael Lewis of KYU, opens in Miami’s Wynwood neighborhood next week. Taking over the space previously occupied by Dizengoff and Federal Donuts, LAID Fresh is an airy, egg-forward, all-day eatery, filling a void in the neighborhood for quick, satisfying fare.
LAID Fresh offers an egg-forward menu, featuring local farm fresh eggs prepared in a myriad of ways such as fried and served with sausage and homemade cheese sauce on a fluffy potato brioche bun, or poached over local greens with fresh tomato and spicy parmesan dressing.
The menu also includes fried chicken sandwiches, gluten-free options and freshly fried beignets. Drink choices consist of quirky cans of wine, bubbles and local beer along with mugs of mimosas.
Guests are encouraged to linger at LAID Fresh, over LEGOs that encourage creativity, a communal table and pockets of lounge seating. A standout at LAID Fresh are the headphones that hang from the ceiling, playing everything from meditation to heavy metal for guests to select the breather they need.
The interior features artwork from acclaimed street artist duo 2Alas known for their black and white, geometric urban murals. As guests enter the space, they’re greeted with 2Alas’ stunning depiction of the Miami skyline.
Leading the culinary program at LAID Fresh is Chef Michael Lewis, Executive Chef / Co-Founder of the award-winning KYU, while Steven Haigh, Lewis’ Co-Founder at KYU curated the brand. Prior to opening KYU Lewis led global kitchens for Zuma Restaurants, as well as worked along chefs including Eric Ripert and Jean-Georges, while Haigh was General Manager of Zuma Miami for many years.
Most recently the head pastry chef at Fiola Miami, Chef Patrick Clark joins the LAID Fresh team as “Egg Chef,” overseeing day-to-day culinary operations and influences the menu with his extensive bakery experience, including the baked-daily potato brioche buns and light-as-air beignets.
LAID Fresh will be open Tuesday through Sunday from 8:00 a.m. to 8:00 p.m.
New Pizza Pop-Up Arrives in SoBe
Soul Tavern, Miami’s first vegetarian gastropub and elixir bar, is launching Soulstice Pizza on Friday, March 29 as a “pop up” menu that is available for delivery, and for lunch and dinner, with buy-one-get-one half-off specials.
A natural extension of the Soul Tavern brand, Soulstice makes healthy eating easy and accessible with 18 Soul Fired pizzas, all of which can be made vegan or gluten free upon request, and delivered right to your door. Staying in and ordering out is no longer a reason to abandon quality eating, with delivery available through Postmates, GrubHub and Uber Eats.
The entire Soul brand is committed to bringing people together and bolstering community through an experience of goodness. This extends from the restaurant to the staff, from their menu of signature elixirs and specialty drinks and now to customer’s homes through pizza.
One of America’s favorite foods, it is perfect for family dinners, parties, and with options such as a Smoked Ricotta & Fig, Miso & Caramelized Onion, and Wild Mushroom & Truffle, it promises to be a favorite for even the most discerning palates.
Since its opening, Soul Tavern has established a reputation as a place where sophisticated food connoisseurs and health-focused individuals can enjoy a meal. This unique Miami hangout prides itself on using fresh, whole foods grown in nutrient-rich soil and avoids preservatives, pesticides, additives, chemicals, refined sugars, poor oils and genetically modified foods.
Through Soulstice, the tavern gives patrons and fans an opportunity to experience Soul Tavern’s focus on the five elements of Wood, Fire, Earth, Metal and Water. According to the ancient Chinese, it is important to balance these elements on the inside and outside for optimal health.
The Soulstice Pizza menu features 18 Soul Fired Pizzas (from $14-$18), extras like edamame hummus and a garden fresh salad, cold pressed juices and kombucha, and herbal elixirs that promote everything from workout recovery to improved focus, and will be available for delivery starting March 29 via Grubhub, Postmates and Uber Eats.