April 5, 2024
We’re back after skipping last Friday’s roundup to recover from the flu. 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.
New Prix-Fixe Lunch at La Màrtola
Barks & Bubbles at The National Hotel
New Culinary Residency at Four Seasons Hotel Miami
Spring Dishes Debut at Villa Azur
New Prix-Fixe Lunch at La Màrtola
Recently debuted just steps away from the Miami Design District in the Buena Vista neighborhood, La Màrtola has introduced a specially curated two-course prix-fixe lunch menu showcasing an array of house favorites from the concept’s European Riviera-style offerings exclusively available from 12-3PM for $50.
Inspired by the culinary treasures of the Italian, French, and Spanish Rivieras, La Màrtola’s lunch prix-fixe features your choice of Frisée Salad, Homestead Heirloom Tomatoes, a Smoked Salmon Club and Orata Crudo in the first course; and a Bucatini Guanciale, Grilled Orata, “Heritage Green Circle” Poulet, and Contre-Filet in the second course.
Barks & Bubbles at The National Hotel
National Hotel Miami Beach is hosting its next Barks & Bubbles puppy brunch on Sunday, April 21 at onsite Spanish eatery Mareva 1939. The iconic Art Deco hotel kicks off spring with a specialty menu and pet bazaar for pups and their parents.
Guests can enjoy bottomless select cocktails along the hotel’s beachfront cabanas and long pool – one of the longest pools along Miami Beach. Brunch-goers without pups need not worry: Animal Lover’s Rescue will be on hand with rescue pups for adoption and donations to the local shelter.
New Culinary Residency at Four Seasons Hotel Miami
Four Seasons Hotel Miami is set to ignite the city’s culinary scene as it welcomes James Beard Award-winning Chef Nina Compton and her highly acclaimed restaurant Compère Lapin for a monthlong residency beginning Thursday, April 18, 2024.
After living in New York and Miami, Chef Compton fell in love with New Orleans, where she opened her first restaurant Compère Lapin, garnering critical acclaim for her one-of-a-kind culinary style. Winner of the 2018 James Beard “Best Chef: South” and semi-finalist for 2023 James Beard “Outstanding Chef,” Compton’s approach to cuisine is inventive, seamlessly blending the flavours of her Caribbean roots, her French culinary training and extensive experience with Italian cuisine.
As Compton returns to Miami, Compère Lapin at Four Seasons will be her creative playground to craft culinary experiences that meld the flavours of her Caribbean upbringing and love for French and Italian cuisine, while highlighting Miami’s vibrant influence.
Offering a taste for lunch and distinct full dinner menu, Compère Lapin at Four Seasons will be a lively dining destination in a rooftop indoor-outdoor setting above Brickell. Starter highlights include Hamachi Crudo prepared with Passion Fruit and Yuca; Tuna Tartare served with Crispy Dasheen Chips; Florida Stone Crabs accented with Spicy Mustard as well as an impressive Seafood Tower; and a Caribbean Chopped Salad sure to become a high noon favourite.
Signature entrées feature Compton’s famous Fried Chicken with Coconut Grits and Pickles; Blackened Lobster served with Maque Choux; and Whole Roasted Striped Bass prepared with Papaya and Soft Herbs. For dessert, guests can indulge in Coconut Tres Leches with Guava Sorbet; Mango Crème Brulée; and St. Lucian Chocolate Cake with Passion Fruit Ice Cream.
The beverage program will feature an extensive wine list perfectly paired to Compton’s creations. Before dinner, or after, the social setting of the bar and the outdoor terrace will showcase a lineup of brilliant and flavourful cocktails unique to the residency created by mixologist Rick Powanda, such as A Night at the Oloffson with Clairin Le Rocher Haitian Rum, Passion Fruit and Ginger Syrup and Fresh Lime; and Tropical Vesper Riff with Coconut Infused Gin, Pineapple Infused Vodka, Cocchi Americano, Velvet Falernum and a Lime Peel.
Compère Lapin by Nina Compton at Four Seasons Hotel Miami will be open daily for lunch from 12:00 noon to 3:00 pm and dinner from 6:00 to 10:00 pm. Reservations are available from April 18 to May 19, 2024 and can be made by calling +1 305 381 3024.
Spring Dishes Debut at Villa Azur
As spring blossoms, Villa Azur, the acclaimed culinary destination nestled in the heart of Miami Beach, is proud to announce the launch of its tantalizing new spring dishes, meticulously curated by Executive Chef Vincent Catala. This culinary maestro has artfully combined seasonal ingredients and innovative techniques to offer a dining experience that epitomizes elegance and flavor.
“Our spring dishes are a true tribute to the lively colors and fresh ingredients that define this beautiful season. From delicate seafood creations to hearty meat dishes and crisp salads, each offering has been carefully selected to captivate your senses and elevate your dining experience to extraordinary levels,” says Chef Catala.
Chef Vincent Catala introduces a repertoire of enticing dishes that capture the essence of the season. Among the highlights of Villa Azur’s new spring menu are:
Red Beet and Salmon Crudo: A vibrant and refreshing starter that harmoniously blends the earthy sweetness of red beets with the delicate flavors of fresh salmon. Served with beet aioli. ($34)
Vodka and Crab Risotto: Indulge in a decadent risotto tossed in a pecorino cheese wheel aged 12 months with The Elyx vodka flamed pomodoro cream prepared tableside. ($58)
La Cote de Boeuf: For aficionados of fine meat, savor the exquisite tenderness and flavor of Villa Azur’s signature bone-in ribeye, 24 oz. of Wagyu Beef, bone marrow, and shallots expertly prepared to perfection. ($185)
Pan-Seared Sea Bass with Chorizo Crust: Immerse yourself in the flavors of the sea with this impeccably seared sea bass, elevated by a savory chorizo crust that adds depth and complexity to every bite.
To conclude this culinary journey on a sweet note, guests can indulge in two delightful new additions to Villa Azur’s dessert menu:
The Peach: Peach & cardamom compote, dulce-lemon cream, vanilla crumble, peach coulis and vanilla ice cream offering a taste of pure indulgence. ($14)
Coco-Rum Tres Leches: Elevating the classic tres leches with a tropical twist, this rendition features coconut-cream, Italian meringue, aged dark rum soaked sponge cake topped with crispy coconut. ($16)
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