Mason Eatery: Big Portions, Big Flavors

RIP Gigi. The beloved late-night eatery met a news-worthy end last summer, leaving big shoes to fill along with a big space. Enter Brian Nasajon of Beaker & Gray, who has since revamped the place and turned it into Mason Eatery, an all-day diner that does no favors for your diet. This is diner food done extremely well.

Unlike Nasajon’s other concept — where shareable plates abound — you’ll find plates as big as your face (if not bigger). And just as big are the flavors.

Read more

Root & Bone Pops Up at Shelborne South Beach

When one door closes, another one opens. Although diners bid farewell to Shelborne South Beach’s Sarsaparilla Club last year, Top Chef stars Jeff McInnis and Janine Booth — the couple behind the American dim sum restaurant — aren’t done saying goodbye to the hotel property: They’ve now opened a popup of their beloved New York eatery Root & Bone, giving guests plenty of reasons to salivate.

Read more

Red, the Steakhouse: Miami Spice Done Right

Red, The Steakhouse - Miami Spice - Bone-In RIbeye

Each year when August 1 comes around, we know Chef Peter Vauthy is going to go all out for Miami Spice. At Red, the Steakhouse, his menu is one of the few that changes regularly, giving customers a reason to come back again and again during the two-month affair. Having tried Miami Spice here last year, we knew we were in for a treat during our latest Spice preview. And indeed we were.

Read more

180° at the DRB: New Offerings Deliver Fun Flavors

180 degrees chalkboard
Source

180° at the DRB is a breath of fresh air in Downtown Miami. Amidst the upscale hotel restaurants, fast-casual lunch spots and obvious money-laundering fronts in the area, the beloved gastropub sticks out like a sore thumb for all the right reasons. At 501 NE 1st Avenue, Chef Ryan Martin and his crew execute a diverse, delectable menu of global cuisine and pairs it with over 170 craft beers for good measure.

We had a chance to interview Chef Martin about the concept last year, and we’re happy to say that little has changed since then: the food is as tasty as ever, as is the beer selection (much to our diet’s detriment). With that said, there has been one noticeable change: a new menu.

Not one to rest on his laurels, Chef Martin has recently introduced a bevy of delicious items, including a burger to rival his award-winning 50/50 creation (chorizo, prime beef, queso frito, maduros, fried egg and spicy lime aioli). And yes, they’re worth your while.

Read more