October 29, 2021
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.
Jaguar Sun’s Pop-Up Is Coming Back
Miami’s favorite pandemic pop-up is coming back! Sunny’s, brought to you by the team behind Jaguar Sun, is bringing the beloved eatery back to Lot 6 (7357 NW Miami Ct) in Little River this winter. From December to February, Sunny’s will be serving a wide selection of steaks and seafood, all cooked over a live fire. Guests can expect all of their favorites from the original menu to return, along with an expanded seafood and raw bar selection, more sides, and vegetarian options. The menu will also feature brand new cocktails and the signature assortment of ice-cold martini and manhattan variations, poured tableside, re-creating the outdoor steakhouse experience.
Sunny’s will be open every Wednesday through Friday and reservations will be available on our website starting November 15.
New Items at North Italia
It’s time to break out your plaid and flannel because fall is officially here, and so are new seasonal additions to the menus at beloved modern Italian concept North Italia. Well-known for their hand-crafted, fresh pasta and pizza, North Italia celebrates the season with a handful of crave-worthy new items set to debut in locations nationwide on October 20. Guests will enjoy three new additions to the brunch menu, a spicy new pasta available for lunch and dinner, as well as several seasonal ingredient updates to North Italia’s signature menu items.
Smoked Salmon Avocado Toast – Grilled ciabatta bread layered with avocado, smoked salmon, arugula, torn basil and watermelon radish. Topped with red onion, a drizzle of lemon vinaigrette, caper relish, freshly grated horseradish, espelette powder and pine nuts.
Beef Tenderloin & Eggs – Beef tenderloin topped with bearnaise sauce and accompanied by crispy hash with piquillo peppers, cipollini onions, Calabrian bomba sauce, grilled bread and two eggs served sunny side up.
Spicy Breakfast Pizza alla Vodka – Vodka sauce base with smoked mozzarella, provolone, cipollini onions, Italian sausage, pancetta, and two eggs topped with a drizzle of Calabrian chili oil, torn basil, fennel pollen and pecorino Romano cheese.
Spicy Rigatoni – Rigatoni tossed in vodka sauce with burro fuso, crumbled Italian sausage and pancetta, and finished with basil, grana Padano and extra virgin olive oil.
New Happy Hour at Harry’s Pizzeria
James Beard Award-winning Chef and Restaurateur Michael Schwartz will be launching the first happy hour of his locally-loved and widely-lauded, Harry’s Pizzeria.
Harry’s Pizzeria Miami Beach happy hour is available at the bar and hightops Monday – Friday from 4:30-7:00pm. Happy hour offerings include:
– Half off speciality cocktails, well drinks, wines by the glass & beer
– Half off all snacks
– $10 Margarita & Cheese Pizzas
Harry’s Pizzeria Coconut Grove and Design District happy hour is available Monday – Friday 3:00-6:30pm. Happy hour offerings at these locations include:
– $5 Beer
– $6 Wine
– $10 Margarita & Cheese Pizzas
All happy hour offerings are available for dine-in only.
Meatless Options at COYO Taco
COYO Taco is spicing things up for the season. The trendy taqueria has rolled out new planted-based dishes in collaboration with Daring Foods, the leading plant-based chicken brand, founded with the mission of removing chicken from the global food system. The Mexican inspired concept has also unveiled a vegetarian friendly taco and “torta” (sandwich) highlighting the plant-based chicken by Daring Foods. In spirit of the launch, COYO Taco is also showcasing Meatless Monday specials every week.
Guests can add the daring chicken to their quesadillas, burrito bowls, burritos and salads ($14.50-$15.50). On Meatless Mondays, taco lovers and plant-based advocates alike can redeem discounted daring chicken tacos ($10), burritos or burrito bowls ($8) and cauliflower or “hongos” mushroom tacos ($6).
– “Pollo” al Carbon Tacos (gf): grilled marinated daring chicken, queso, pico de Gallo, salsa fresco, cilantro severed on two hand pressed corn tortillas ($10)
– “Pollo” al Carbon Torta: grilled marinated daring chicken, black beans, queso mixto, avocado, pico de gallo, chipotle aioli, pickled jalapenos and onions served on a freshly baked bolillo roll ($14.50)