April 7, 2023
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 bark@miamifoodpug.com.
Verde Welcomes New Executive Chef
Napa Valley Feast at Vinya Table
National Gin & Tonic Day at Shoma Bazaar
New Brunch Service at Branja
Verde Welcomes New Executive Chef
Constellation Culinary Group (CCG) is proud to announce the appointment of Loris Navone to executive chef at Verde restaurant located inside the Pérez Art Museum Miami (PAMM) in Downtown Miami. The chef, who brings global experience to the waterfront restaurant, has launched a new locally-sourced and seasonal menu that is inspired by PAMM’s rotating art exhibitions that are showcased throughout the season.
In his new role, Navone will direct and oversee all food service operations throughout the expansive museum restaurant, known for its sprawling views of Biscayne Bay and an artistic approach to casual dining. The eatery collaborates with Pérez Art Museum Miami to host an ongoing series of events, including the launch of its latest exhibition, “Love is Calling,” by globally-celebrated artist Yayoi Kusama.
Navone launched his formidable hospitality career studying at the Culinary Institute IRFoP in Trieste, Italy, before taking on a wide variety of high-profile positions spanning Italy to Singapore, and Washington, DC, to South Florida. One of many career high points is his contribution to winning BRAVO TV’s Best New Restaurant competition for Dolce Italian at Miami Beach’s Gale Hotel during his tenure as Chef de Cuisine in 2015.
The menu launches at Verde today, offering a collection of new dishes, including the Miso-Roasted Salmon ($32), which is served with a corn puree, soy reduction, baby bok choy, tsuyu broth and rice pearls and the Verde Risotto ($20), a new signature dish, which includes a creamy spinach puree, gorgonzola cream and topped with pine nuts. Navone has also brought back a signature Verde dish, the Brick Chicken ($28), served with crispy smashed potatoes and baby kale. Additional new menu items include the Roasted Sunchokes ($18), offering a great crunch and perfectly seasoned with lemon aioli, parmesan, parsley, lemon gremolata and topped with toasted Panko breadcrumbs; the Grilled Baby Bok Choy, which is served with a sweet soy glaze, miso aioli, onion and garlic crumble and topped with toasted sesame seeds with chives.
For those who enjoy something fresh, the Tomatoes and Stracciatella ($16) is a combination of Heirloom tomatoes, grains and Stracciatella cheese topped with a flavorful dressing of mint, tahini and Baldi olives or the new Verde Salad ($17), which includes escarole lettuce, green goddess dressing, asparagus, zucchini, pistachio, and a selection of herbs including parsley, mint and chives. The dish is topped with green grapes and French beans, adding to the all-green motif, perfectly personifying Verde restaurant in the form of a dish. A new pizza called First Love ($18) has been added to the menu, which includes Stracciatella cheese, tomato sauce, prosciutto ham, arugula and a sun-dried tomato puree.
Napa Valley Feast at Vinya Table
Take a trip out West for April’s edition of Vinya Table Feast. California is the inspiration for the evening, with a four-course menu of dishes each with a nod to The Golden State. The wine experience, led by Sommelier Allegra Angelo, will showcase Napa’s most historical estates with selections including Robert Mondavi, Château Montelena, Schramsberg, Louis Martini, Freemark Abbey, and more. Guests will be treated to a welcome glass of wine, then guided through a tasting of six wines, plus a mystery wine from the Vinya cellar. The dinner is priced at $150 per person, inclusive of tax and gratuity and discounts will be available for to-go wines from the Vinya retail shop. For more information and to purchase tickets, please visit vinyawine.com.
National Gin & Tonic Day at Shoma Bazaar
Celebrate National Gin & Tonic Day with ‘The Lilac Kiss’ at Shoma Bazaar! Curated specially for this holiday by the talented mixologists, this unique cocktail is a tasty twist on the traditional Gin & Tonic. The vibrant cocktail consists of Atian Gin mixed with pea vine simple syrup for sweetness with every sip and a splash of dazzling purple glitter. Specials include this Atian Gin, Tonic, & St. Germain twist for $8 ALL DAY on Sunday, April 9 to celebrate National Gin & Tonic Day. Mirroring the diversity of its artisanal food vendors, the Bar & Lounge at Shoma Bazaar is an international emporium for sophisticated cocktails unlike anywhere else.
New Brunch Service at Branja
MasterChef Israel winner Tom Aviv’s first U.S. restaurant concept Branja, has launched an all weekend brunch menu.
Guests can enjoy a mix of sweet and savory dishes that pull inspiration from around the globe, while incorporating the signature spices and flavors of generational Israeli recipes.
Aviv is known internationally for his flavorful and imaginative dishes, and Branja’s brunch dishes are no exception. Highlights include:
Egg Salad Bruschetta: A unique spin on classic bruschetta, white sourdough is layered with a beet skordalia base and a rich labneh & curry egg salad, topped with bright, bursting Ikura for a new brunch favorite
Hash Brown Benedict: No brunch is complete without a benedict, and Branja’s Hashbrown Benedict does not disappoint. Their crispy potato galette is complete with beet cured salmon, pepper hollandaise, and perfectly poached eggs to satisfy those brunch cravings.
Shakshuka: This delicious savory breakfast dish is made from a rich tomato and bell pepper sauce, topped with eggs, tahini, brave, and preserved lemon. The dish is served with Challah, the perfect vessel to scoop up your Shakshuka.
Polenta Challah Pudding: For those looking for a sweeter option, indulge in a bread pudding made with warm challah, fresh corn cream, mascarpone cream, and a bright strawberry ras el hanout coulis.
Pair your meal with the Bloody Moses – Branja’s spin on Bloody Mary, made with homemade tomato juice, pickle juice and Mezcal, a classic mimosa prepared with freshly pressed orange juice, or choose from one of Branja’s craft cocktails like the Dill Smasher, a deep green libation made with dill-infused Bombay, housemade mint syrup, and lemon chlorophyll water; the Wake Up Suzy, a delicious blend of Reyka vodka, espresso, Kahlua, and housemade cinnamon vanilla syrup; or the Purple Rain, a bright mix of Za’atar-infused tequila, butterfly pea, and lime with a Za’atar and salt rim.