January 31, 2025
Each Friday, we try to 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.
Estiatorio Milos to Open in West Palm Beach
Pisco Month at La Mar
Donna Mare Opens on Miami Beach
New Chef and Menu at Verde
Estiatorio Milos to Open in West Palm Beach
Legendary chef and restaurateur Costas Spiliadis will introduce his renowned estiatorio Milos to West Palm Beach on February 7th, marking the brand’s second location in Florida and twelfth location globally. Situated at One Flagler, the lifestyle Class A+ office tower by Related Ross in the Flagler waterfront district, the new restaurant will elevate the city’s dining landscape with its authentic Greek flavors and contemporary sophistication.
Building on Spiliadis’ 45-year legacy, Milos West Palm Beach will transport guests to the essence of Greek culture, offering an exquisite showcase of fresh, seasonal ingredients and unparalleled refined service in a stunning two-floor space inspired by the country’s natural beauty and textures.
At the heart of the Milos experience is the stunning fish marketplace, showcasing an extraordinary selection of the finest and most rare seafood, complemented by a seasonal vegetable display. From whole fish, shellfish and caviar elegantly presented on crushed ice to live crustaceans, guests are invited to personally choose their preferred catch with the guidance of their designated Captain. This fresh selection is then masterfully prepared by the kitchen team in various styles, from sashimi to grilled or baked in sea salt, creating an unmatched level of personalization.
The menu at Milos West Palm Beach showcases many signature dishes including the Tuna Tartare drizzled with Milos’ exclusive Extra Virgin Olive Oil, sea salt, micro basil, serrano chili and orange segment; Whole Fish baked in sea salt or grilled; the Milos Special, a delicate combination of paper-thin zucchini and eggplant, lightly fried and served with saganaki cheese and tzatziki; The Greek Spreads, offering a variety of taramasalata, tzatziki, and htipiti paired with grilled pita and fresh vegetables; Traditional Tomato Salad showcasing hand-picked vine-ripened tomatoes, cucumbers, green peppers, olives, vidalia onions, barrel aged feta cheese, Afrala sea salt and olive oil; and the popular Astakomakaronada- Lobster pasta Athenian style featuring a hearty steamed lobster and linguine pasta covered in a savory concoction of lobster bisque and authentic tomato sauce.
Desserts such as The Real Greek Yogurt with walnuts and thyme-infused honey from Kythira and the decadent Baklava Kaimaki—a unique blend of artisanal ice cream layered with sweet honeyed Baklava and Ekmet Kataifi—perfectly round out the menu.
Milos offers the most extensive selection of Greek wines in the Palm Beaches, showcasing an impressive array of labels crafted from indigenous grape varieties like Assyrtiko, Xinomavro, and Agiorgitiko. Sourced from the volcanic soils of Santorini to the rugged slopes of the Peloponnese, these wines reflect the diverse terroirs of Greece, bringing an authentic taste of the region to every glass.
Estiatorio Milos West Palm Beach is located at 170 Lakeview Ave, West Palm Beach, FL 33401. The restaurant will be open for dinner Monday through Saturday from 4:30pm to 12:00am upon opening, with lunch service to follow shortly thereafter.
Pisco Month at La Mar
To celebrate National Pisco Sour Day on February 1, La Mar by Gastón Acurio will run a month-long celebration to honor Peru’s national spirit, Pisco. La Mar will introduce a series of new Pisco-based cocktails, with a portion of each sale ($1 per cocktail sold) throughout the month donated to the Pachacútec Culinary Institute located in Peru. This initiative aims to raise awareness of Pisco, the national spirit of Peru, and support the culinary arts with the donation to the Pachacútec school.
Established in 2007 as a cooking school for underprivileged students, the institute was founded by renowned chef Gastón Acurio to nurture the growing interest in the culinary arts among Peru’s younger generation. The school offers courses in the history of Peruvian cuisine, kitchen techniques, nutrition, and English language skills. Students also have the opportunity to learn from masters of Peruvian cuisine, who serve as guest instructors.
An assortment of beverages available for Pisco Month at La Mar include Pisco Sour (Pisco Quebranta, Lime, Angostura, Egg White), Maracuya Sour (Pisco Quebranta, Lime, Passionfruit, Angostura, Egg White) Chicha Sour (Pisco Quebranta, Lime, Chicha Morada, Angostura, Egg White), Lychee Sour (Pisco Quebranta, Lychee, Lime, Angostura, Egg White), Royal Sour (a luxurious experience using ultra-premium Mosto Verde Pisco as the base Pisco Mosto Verde, Lime, Angostura, Egg White), Catedral Sour (a cathedral-sized version of the classic Pisco Sour; Pisco Quebranta, Lime, Angostura, Egg White), El Kion (Acholado Pisco, Malbec, Ginger, Lime) and Que Fresa (Torontel Pisco, Strawberry-Infused Aperol, Sweet Vermouth, Angostura, Rosemary).
Donna Mare Opens on Miami Beach
Donna Mare Italian Chophouse, a newly reimagined dining destination adjacent to the historic Cadillac Hotel & Beach Club on Miami Beach, is now open. Led by renowned Executive Chef Luigi Iannuario, the restaurant celebrates the artistry of Italian gastronomy with an in-house sfoglina, a master pasta-maker whose craft is seasoned with generations of family tradition. Donna Mare offers an elevated open-kitchen concept that showcases a wood-fired pizza oven, dedicated pasta workshop, and chic seating centered around an olive tree. The menu features shareable dishes made with organic ingredients, including the signature Donna Mare Chicken Parm and 36oz Dry-Aged Tomahawk Ribeye. Additionally, the beverage program highlights organically farmed, Italian-leaning wines alongside playfully themed cocktails.
Menu highlights include Mortadella Pizza ($24), featuring creamy burrata sourced from Puglia, nutty pistachio pesto and fragrant basil atop a perfectly crisp, wood-fired crust, and Lobster Chitarra ($70), house-made pasta paired with tender Maine lobster and a velvety sauce simmered for 12 hours. For those craving a heartier indulgence, the 45-ounce Fiorentina Steak ($214), dry-aged and seared to perfection, is ideal for sharing, while the Veal Cotoletta alla Milanese ($34) features a milk-fed veal accompanied by arugula and tomato.
Even classics like the Donna Mare Chicken Parm ($36) are elevated with organic chicken and a rich five-cheese blend, embodying a “nonna-influenced” approach. Donna Mare’s signature wood-fired oven pizzas are crafted with a 50-year-old mother yeast, passed down through generations.
For those with a sweet tooth, Donna Mare offers a selection of decadent desserts. The Cioccolato ($14) delights with a rich Belgian dark chocolate runny cake, raspberry coulis, pistachio cream and a scoop of Tahitian vanilla gelato. The Tiramisu ($14) is a classic Italian favorite, featuring mascarpone mousse, espresso and Kahlua-soaked ladyfingers, and a dusting of dark cocoa. For a refreshing finish, the Crostata ($16) combines a strawberry cheesecake pie with a luscious limoncello crème, offering a bright and indulgent end to the dining experience.
Donna Mare’s beverage program complements the menu with lively twists on Italian classics. The Velvet Sgroppino ($22) combines sparkling wine with silky limoncello sorbet for a refreshing nod to the Amalfi Coast, while the When in Roma ($28) is a dramatic cocktail featuring Rhum J.M. Agricole Blanc, Aperol, passion fruit and pineapple served in a sculpture-shaped glass perfect for two.
The Espresso-Self ($20) dessert martini combines Bounty Premium Dark rum with a blend of coffee liqueur, amaretto, chocolate cream and fresh espresso topped with cocoa powder and a ladyfinger biscuit. Donna Mare also boasts an impressive wine menu – from crisp DO Ferrero Albariño ($92) to bold Damilano Brunate Barolo ($270) – with sparkling, white, rosé and red options that enhance the restaurant’s traditional Italian cuisine.
Donna Mare Italian Chophouse is located at 3921 Collins Ave., Miami Beach. Photo Credit: Cadillac Hotel & Beach Club.
New Chef and Menu at Verde
Constellation Culinary Group announces the appointment of Valeri Fuentes as executive chef at Verde, the waterfront restaurant at Pérez Art Museum Miami (PAMM). Fuentes will spearhead the food and beverage program at PAMM, including curating menus for Verde and all special events catered by Constellation Culinary Group.
Fuentes previously served as chef de cuisine at Constellation Culinary Group for events like Formula 1 and singer-songwriter Mark Anthony’s wedding in Miami, where she brought a dynamic and creative touch to every dish while drawing inspiration from the city’s diverse Latin American influences. Prior to this, she honed her skills at prestigious establishments in Patagonia, Caracas, Miami and Buenos Aires, including Elena at the Four Seasons Hotel and Orilla by Fernando Trocca.
To add her own culinary style to Verde’s menu, Fuentes has debuted a new seasonal menu inspired by PAMM’s current exhibition José Parlá: Homecoming. The menu features a special QR code that diners can scan to view images of the artwork that inspired each dish.
Inspired by “Homecoming (Before Time, the First Migrations),” the Mojito Cuban Tiradito ($19) is an artistic starter featuring mahi-mahi, mint oil, lemongrass, Cubanelle pepper, shallots, cucumber, jalapeño, celery and mojito jello shots. The Mango Salmon ($34), inspired by Parlá’s “Return to Miami’s Ancestral Circle,” is a pan-seared salmon entrée served with Tajín-roasted mango sauce, soy-glazed baby carrots, garlic chips and wasabi oil. Complete the meal with the Dragon Fruit Key Lime Mousse ($17), inspired by “Rorschach Polyrhythm,” featuring white chocolate milk crumbles, dragon fruit and raspberry coulis, and a pink oblea.
The menu also features new small plates, including Butternut Squash & Chorizo Arancini ($16), with crispy Brussels sprouts, fontina cheese and romesco sauce; The Artist’s Palette ($19), truffle turmeric hummus, beet tzatziki and baba ghanoush with a side of za’atar flatbread; crispy Brussels Sprouts ($16), with lemon juice, pecorino cheese and spicy mayo; and Roasted Tomato Soup ($14), topped with basil oil and an oversized Parmesan tuile.
Reimagined larger plates include the Mediterranean Sea Bream ($34), tail-on fish gratin, which now features panko, Parmesan cheese, caramelized lemon and chimichurri served with a frisée salad.
Receiving a seasonal makeover, the Pérez Chopped Salad ($19) now features shaved blue cheese, candy beets, toasted pistachios, Castelfranco radicchio, frisée and baby gem lettuce, orange segments, pomegranate seeds, fennel and orange vinaigrette. The Kale & Brussels Caesar ($19) is sure to become a local favorite, with plantain croutons, red onion, lemon zest, pecorino and a creamy Caesar avocado dressing.
Joining Verde’s selection of pizzas is the ’Nduja ($20), topped with tomato sugo, pork chorizo, chili honey, ricotta and fresh mozzarella, and the Charred Maitake Mushroom ($22), with garlic crema, lemon vinaigrette, watercress and garlic chips.
For dessert, the Lavender Pavlova ($16) features lavender meringue, lemon whipped cream, blackberry compote, toasted coconut and fresh forest berries. The Black Pepper Chocolate Ice Cream ($16) is a flavor bomb, with kumquat preserves and dehydrated oranges drizzled with coffee syrup and dusted with cacao.