April 15, 2022
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.
Pura Vida to Open New Locations
A humble beginning in the South of Fifth neighborhood has evolved into an ever-growing lifestyle and wellness brand that now has expanded to ten locations across South Florida, with two more on the way. Each opening offers a unique Pura Vida dining experience and a fresh way to enjoy health-conscious eating. We are pleased to announce the all-day eatery’s expansion to Sunset Harbor and Miracle Mile.
Coming this spring, Pura Vida will join the Sunset Harbor community at the intersection of Alton Road and 20th Street. Shortly after, and coming this summer, Pura Vida will also unveil a new location in Miracle Mile, a commercial hotspot for Florida’s most devout shoppers and foodies.
New Spring Menu at PAMM
As Miami plans to heat up this summer, Verde, the beloved waterfront restaurant located at The Perez Art Museum Miami (PAMM), has launched a new food menu, highlighting the eatery’s fresh approach to al fresco dining and sourcing organic ingredients. The menu highlights creative plates from land and sea, homemade pizzas and tempting desserts. The waterfront eatery has also unveiled a new craft cocktail menu, which showcases fresh herbs, spices and housemade infusions. This new selection of specialty libations will now be offered during Verde’s iconic weekend brunches, and during Verde’s new Thursday night happy hour.
New starters include the Blistered Shishito Peppers ($12), seasoned with dukkah spice, and citrus; Roasted Babaganoush ($15), burnt feta & sesame on a za’atar flatbread; or Whipped Labneh ($13), a balsamic-strawberry compote with sumac on a za’atar flatbread.
The new spring menu is introducing a selection of Manakish (Mediterranean-style pizzas) that feature Piperade ($15), matbucha (a Moroccan Jewish puree of tomatoes and red bell peppers) topped with fior di latte, roasted tomatoes, fresh herbs, and seasoned with sea salt; Kusa ($14), feta cheese, za’atar herbs, zucchini, and lemon zest; Aubergine ($14), topped with roasted eggplant, lemon ricotta, oven roasted grape tomatoes, and fresh oregano; or a classic Margherita ($14), fresh mozzarella, tomato, and torn basil.
New entrees include the Chicken Under A Brick ($31), a crispy boneless 1/2 chicken served with herb smashed baby potatoes, baby kale, and chimichurri; and the Pan Seared Bronzino ($34), served with matbucha, olives and an herb salad.
Guests with a sweet tooth can indulge in the new dessert items like the Warm Honey-Soaked Doughnuts ($12), covered in pistachio dust and spiced sugar; Berries & Cream ($14), white chocolate mousse, bitters, marinated berries, and milk crumble; or the Butterscotch Budino ($12), with blood orange, salted caramel, and candied walnut dukkah.
The updated cocktail menu is inspired by Verde’s mission of serving fresh local ingredients. Notable libations will feature fresh herbs, house made syrups and garnishes. The new menu will offer specialty cocktails that guests have the option to order by the glass ($14) or carafe ($34). Highlights include the Rosé Sangria, rosé wine, vodka, orange, grapefruit and pineapple; and the Bloody Mary, vodka, and house made mix. Guests can also order by glass the Verde Tonic ($16), freshly pressed cucumber juice, sweet lime, Bombay Sapphire and tonic water. The syrups are organically fermented by the Constellation Culinary Team.
Phuc Yea Launches W³ Wednesday
Kicking off on Wednesday, April 13, Chef Cesar Zapata and Aniece Meinhold of Miami’s modern-Vietnamese mainstay, Phuc Yea, will launch W³ Wednesday: Wagyu, Wine & Whiskey. Comprised of three wagyu dishes, three whiskey specials and three wine offerings every Wednesday, guests can enjoy a specially priced, luxury tasting experience.
Debuting on the dinner menu is Zapata’s Wagyu Banh Mi Burger, a delightful iteration of the Vietnamese-style sandwich made with a 6 oz. Australian wagyu beef patty topped with caramelized onions, herbage, house-made pickles and sriracha aioli served on a garlicky, buttered brioche bun; Vietnamese Beef Salad made with thinly sliced Australian wagyu picanha, bean sprouts, peanuts, major herbage and greens drizzled with lemongrass nuoc cham vinaigrette; and Wagyu Picanha with truffled lemongrass ponzu, Petrosian paddlefish caviar, and Malden sea salt. The hump day deals don’t stop there, also on offer are $1.50 East Coast/$2.50 West Coast Oysters available all night long.
Behind the bar, cocktail connoisseur Aniece Meinhold will offer a number of boozy beverages pairing perfectly with the above dishes. Priced at $14, guests can indulge in select whiskies served neat or with a choice of mixer in addition to the Lucky Cheng, a unique riff on a Manhattan made with Old Grand Dad Bourbon, black cardamom-infused Cocchi Vermouth di Torino, Nux Alpina walnut liqueur, house bitters blend. Also on offer, The Hefner ($25) – The Macallan 12 double cask, apple, Drambuie, sherry and carbonated in-house.
It wouldn’t be a Wednesday without a wine down! Sip on bottomless red, white and rosé or enjoy a premium wine flight for just $35. In addition, all by-the-glass pours will be served at 50% off the list price.
The Key Club Unlocks Happy Hour
The Key Club is making sure everyone knows 7 is their lucky number with its $7 pricing of bites, cocktails, wine, beer and seltzers.
Beginning Monday, April 25, happy hour will run from Monday through Thursday from 4-7 pm where those wanting to blow off some steam from work, or wait for traffic to die down, can enjoy classic bites such as the Spicy Tuna Roll, French Onion Grilled Cheese, Crispy Oysters and more, all while sipping on one of many creative cocktails such as the Aces Up or the Must Move. The plentiful beverage menu will also include a selection of red and white wine as well as rosé. For those looking to enjoy a cold brew, Veza Sur ‘spanglish’ latin lager will be available as well as Happy Dad Hard Seltzer.