Miami Style Map: The AC Hotel Miami Beach- SOBEWFF's Best Kept Secret

The South Beach Wine and Food Festival has descended upon South Florida, which means, foodies everywhere are ready to chomp down on some delicious cuisine and refreshing drinks from some of the most renowned chefs in the nation. The only downside? Scoring a ticket can often prove unsuccessful (unless you are willing to dish the big bucks) and that bad beach traffic and nonexistent parking is enough for any festival goer to lose their appetite. Fret not, my fellow food lovers! I have a stylish and yummy alternative that is quite savory and chic, without the hassle of reservations and scalped tickets. And the best part? It's located right in Mid-Beach- in the center of all the SOBEWFF action. 

A few days ago, I was invited to experience the European-inspired AC Hotel Miami Beach (http://www.marriott.com/hotels/travel/miaac-ac-hotel-miami-beach/), a boutique hotel offering top notch amenities in a more intimate and sophisticated setting in the heart of Miami Beach. When I walked into the sleek lobby of the hotel, with its muted grey and white palette, I immediately felt a cool-like energy that was both vibrant and relaxing. One of my favorite spaces within the hotel, was the laid back yet sultry lounge space available to both guests and locals. It's the perfect spot for a pre-game cocktail before heading off to your next glamorous adventure! 

Have a SOBEWFF event but want a grab a drink with friends beforehand? Not a problem. The AC Lounge has you covered. No reservations or tickets required! In fact, anyone who visits the AC Lounge during the festival and checks in and/or posts a picture tagging the property (with the handles @AChotelmiamibeach and #achotelmiamibeach,) on Facebook, Instagram or Twitter is eligible to win a $50 bar tab. 

I was very excited to sample the lounge's tapas drink and appetizer menu on my visit and I'm excited to share with you some of my most memorable tastes! First up, this filling Antipasto salad with prosciutto, salami, mozzarella, and roasted vegetables-  which was a home run in the salad department. Conjuring both the spicy and rich of a starter salad, this was the ideal starter to kick off the rest of the dishes. It was paired with a gin and tonic- which unfortunately, was a little too strong for my taste- but hey, it could easily be someone else's bag.

Let's introduce the second presentation with this fun newsflash: drinks at the AC Lounge are affordable- yes, you heard me- affordable, which is pretty much a myth in Miami Beach. Cocktails range anywhere from $9-$11. Not a bad way to start your night! Taking my first bite into the Tomato Braised Eggplant and Ricotta Toast was absolutely heavenly. The addition of the parmesan gave a nice kick to the bite's finish. If you're big on bourbon, then you'll love the  Biscayne Boulevardier, which is made with Cyrus Noble Bourbon, Fruitlab Hibiscus Liqueur, and Aperol. It'll give your body a surprising jolt! 

If you're coming a with a group of friends, set up shop at one of the lounge's tufted spaces. They're comfortable and great for flowing conversation! If you rather a more private and 'up-close-and-personal' vibe, head to the streamlined mirrored bar and get lost amidst the allure of bar dining and decadent drums. 

I think I speak for most foodies when I say, bring on the dessert! AC Lounge won me over with their delicious goat cheese and honey cheesecake. The glaze was mouthwatering combined with the creaminess of the cheesecake. It was proportionately sized so I didn't feel engorged or like a beached whale after consuming such wonderfully rich and appetizing dishes! This particular dessert dish was paired with a berry-anise liqueur from Spain- tangy and evenly sweet when enjoyed with the goat cheese. 

You won this girl over! 

I have to give a special mention to this preferred cocktail because it was actually one of my favorites. It's called The Flagler- made with Titos Vodka, Macchu Pisco, Simple Syrup, Key Lime, and Amargo Vallet Angostura. I'm usually not a vodka drinker, but this libation was off the charts refreshing and tasty. 

Coming by the AC Lounge felt like I was getting the full SOBEWFF experience within my own hidden gem! If you need a place to escape the beach madness, come to the AC Hotel. If you're a guest of the hotel, grab a drink and head to the rooftop, which offers the most stunning views of the ocean and the picturesque Miami Beach street scape. 

We finished off our day with a glass of bubbly, specifically, the Stiltsville - an effervescent delight made from Cocchi Americano, Sparkling Wine, St. George Absinthe, and lemon Juice. Pair it with some scrumptious and crunchy macaroons, and you've got yourself a winning combo! 

Now that I've consumed a tapas meal fit for a king, I'm ready to spread the good word about the AC Hotel Miami Beach. If these pictures taken by the talented and creative Chris Carter of Ra-Haus Fotografie (www.ra-haus.com) haven't convinced you yet, then you need to check out the lounge for yourself! Be a trendsetter, or a food setter, and start the night right at the AC Lounge. Did I mention how affordable your tab would be?! You'll find me there Saturday evening with some champagne in my hand! 

On Me: 

Dress- Erin Fetherston for Rent The Runway

Hat- Goorin Bros Lincoln Road 

Sunnies- Forever 21

Heels- Christian Siriano for Payless Shoes 

In Style, 

Kat 

It's All About Pulpo (Octopus) and Estrella Damm Beer for this week's Chef's Choice Experience

Estrella Damm, the beer of Barcelona 

This past week, I was invited to indulge in the Estrella Damm Chef's Choice experience, a specially crafted three course culinary tasting featuring Estrella Damm beer and a pulpo (octopus) dish as the main course. 

The menus, available from June 20th to July 5th, range in price from $30-$52 and will allow chefs from participating restaurants  to showcase their talents when it comes to creating a savory pulpo entree. The three course menu also pairs perfectly with Estrella Damm, the beer of Barcelona. 

"We selected pulpo because it is representative of Mediterranean cuisine and because we think it is an intriguing ingredient Miami foodies will love and who better to prepare these dishes than Miami's most inventive chefs," said Floris van Neerrijnen, Estrella Damm Brand Manager. 

Sangria Drunken Fig Brûlée 

Coincidentally, the tasting happened to land on our eight year anniversary and we decided to make it a celebratory affair! We picked participating venue and neighborhood eatery, Bin 18 Bistro and Beer Loft, located across from our apartment building. We also happen to like their pulpo presentation the best. 

Bin 18 chef, Alfredo Palino, put together a decadent yet tasty presentation that had us enjoying each and every bite. Kudos to him for his meticulous attention to detail and for creating dishes that fused together different flavors and textures that were never overpowering and just the right amount of spice. 

Unfortunately, I cannot say the same about the service. There was one lonesome waiter handling the whole restaurant. It was several minutes before he came to take our order and when I did let him know we were here for the tasting, he was very apologetic. The inadequate service wasn't a reflection of him per se, but because he was spread thin, we were left waiting for our food and drink order (we never even got bread for the table) for lengthy periods of time because he was all over the place. 

My husband, Coco, was a big fan of the Estrella Damm beer. I'm not a beer drinker but I did have a few sips and I found it refreshing and light. He said it was smooth enough where he never felt it was too heavy when had with each of the selections. Our appetizer was a delicious Sangria Drunken Fig Brûlée stuffed with toasted walnuts and Gorgonzola cheese. It was out of this world! The fig paired with the Gorgonzola cheese was mouth-watering. It was the perfect combination of sweet and salty. 

Portuguese Pulpo a la Plancha 

Portugues Pulpo a la Plancha

Our main dish, or as I like to call it, the piece de resistance, was a Portuguese Pulpo a la Plancha. It was really one of the best octopus dishes I've had in a long time. It was succulent, tender, and very balanced in flavor. Octopus can be a hard dish to master, due to the long cooking progress and can run the risk of being too rubbery. That was not the case with Chef Alfredo's masterpiece. The pulpo's taste was elevated by the chorizo, zucchini, roasted garlic, herbs, candied orange that it sat alongside. The fig reduction gave it another layer of flavor that made it extra scrumptious. 

Key lime pie 

No meal is complete without dessert and we feasted on a tradition key lime pie with an almond and graham crust topped off with whipped cream. Each bite was creamier than the last and I devoured the whole thing in seconds! It was delicious. 

I give the food portion of the experience two very thumbs up because you instantly knew it was cooked with passion, detail, and love. The service needs major improvement. But overall, the chef's choice experience is not one to pass up this week! Make those rezzies, Miami foodies! 

Exterior of Bin 18 Bistro and Beer Loft. 

Participating restaurants include: Barceloneta, Bin 18, Bulla Gatrobar, Cena by Michy, Dolores but you can Call Me Lolita, Fooq's, Jimmy'z Kitchen Wynwood, Joey's Italian Cafe, Klima Restaurant and Bar, La Mar by Gaston Acurio, Morgans Restaurant, Novecento, Ortanique on the Mile, Perfecto, Segafredo Brickell, Sugarcane Raw Bar and Grill, Tapas y Tintos, The Embassy, Tongue and Cheek, Wynwood Kitchen and Bar, Xixon. 

Visit www.chefschoicemiami.com for more info and make your reservations through your restaurant of choice! 

To learn more about Estrella Damm Beer, visit www.estrelladamm.com.

Bin 18 is located at: 
1800 Biscayne Blvd. 
Miami, FL 33132
786-235-7575
www.bin18miami.com

Style Spotlight: Tongue & Cheek is Cooking Up Some Flavor for Miami Spice

Fire up those palettes because Miami Spice kicks off today with a mouth-watering selection featuring over 160 of Miami's mightiest and finest restaurants on the scene. Indulge in a three-course pre-fixe lunch ($23) or dinner ($39) for a fraction of the price. And making a splash on that list is Miami Beach's new kid on the block, Tongue & Cheek, helmed by chef-about town, Jamie De Rosa. De Rosa who brings his supreme talent and haute cuisine to the laid back digs of T&C, is firing up a delectable menu crafted with local ingredients and hearty cheer. 

I recently visited T&C for one of their Kitchen Collab series and walked away with the most delicious food baby after my six course dining experience. A thorough presentation cultivated by the mix of different textures, flavors, and spices, has put this restaurant at the top of my list. Granted, I probably wouldn't be writing this review if my meal was below standard, but when I get the opportunity to have a good meal in this city, I shout it from the rooftops. 

I had the pleasure of meeting Chef Jamie after our meal and he was such a delight!  I instantly  knew I wanted to shine the spotlight on this down-to-earth family man. Get the scoop from the inside- from where he got his love of cooking to the latest T&C expansion coming soon to an arena near you- It's all here on Freshly Squeezed Fashionista!  

FSF: I just recently had my first ever Tongue and Cheek experience and I was contently stuffed. Everything was delicious! When did you know, "this is it. This is what I want to do for the rest of my life?”  

JDR: While I do not have one of those stories of working in the root cellar of a Michelin star french restaurant as a child. I do however, consider most of my introductory culinary interests to making paella with my grandmother for holidays and family get tog ether’s. It wasn’t until working with Chef Allen Susser where I fell in love with the people who allow chefs to do wheat they do, the fish monger who caught the fish, the farm who grew the tomatoes and the gentlemen who cultivated those beautiful clams. It was easy after that. Use the freshest ingredients and do very little to them.

FSF: How does your approach to cooking reflect itself in the way you present the dishes at the restaurant? 

JDR: We tend to do very little to the ingredient themselves directly. But we do like to prepare that same ingredient in different variations. Presenting those beautiful ingredients on plates is a well thought out concept in itself. Chefs sometimes have to see the outcome of the plate in order to begin. When you’re using great ingredients its’ much more clear to see the end result. 

FSF: T&C is a more laid back setting than your previous gig at Tudor House, yet, the quality and the presentation of the food is still supreme. How do you maintain that feel without being stuffy?

JDR: It was part of the concept from the beginning. To give guests the same style of cooking using the same technique but scale back the dining room so it’s comfortable and relaxed. Having warm and inviting service and hospitality is part of that approach. “under promise and over deliver” 

FSF: You must dream in food! I'm convinced that's how you come up with all these great dishes. Where do you get ideas for new and exciting dishes to create and what's the process to introducing this dish on the menu? 

JDR: We meet each week as a culinary team and talk about food, trends, what’s in season, who’s reading what and write down ideas.  Some make it on the menu others just become part of good conversation. You can’t add everything everyone comes up with. Ultimately, I have to make those menu decisions that stay in line with what Tongue & Cheek is and what our guests have come to expect. 

FSF: It seems like every season, a new food trend pops up on the scene. Do you follow these trends at all and do you try to incorporate them in your food or are food trends something you steer clear of? 

JDR: Yes, I think food trends are important. But more important is how has it become a trend. I mean, not everyone should be making cronuts. But everyone can pickle vegetables, cure fish or use a technique that’s going to enhance an ingredient. Those are the trends that I follow. 

FSF: What can't your customers get enough of? Most popular dish, especially among Miami foodies?

JDR: The Beef Cheek burger is certainly a fan favorite. As is the Crispy Pig Ears and Chicken Skin Chicharrones. Our oysters are unique and have been on the menu since day one. For the sweet tooth it’s a toss up between the Blonde Chocolate with house-made dip n dots or the Cracker Jack Milkshake and Almond Joy Bar. 

FSF: Your favorite thing on the menu right now that you can't stop cooking? 

JDR: I’m really in love with the Dry Aged Ribeye with Potatoes, Carrots and Blue Cheese. Also, really enjoying the day boat Scallops with Red Quinoa, Charred Rapini, Chorizo and Brined Radishes

FSF: Be honest, does your family get the restaurant treatment when you're at home? Do you whip up these kind of masterpieces for them or is it grilled cheese sandwiches for everyone? Ha! 

JDR: My daughter is almost two. So we have been eating with her for a while now. She loves burger night at home with house-made fries and we all love mom’s chicken pot pie on Sundays ! 

FSF: The restaurant just recently celebrated it's first birthday! Congrats! What big plans do you have or hope for it in the next year? 

JDR: We are looking for other opportunities. Just signed an agreement with Miami Heat at American Airlines Arena for a Tongue & Cheek casual place for home games and events. 

Visit Tongue & Cheek http://www.tandcmiami.com/ to make a reservation or call (305) 704-2900.

In Style, 

Kat 

Style Spotlight: The Biltmore Hotel's Palme D'Or Continues it's Epic Success in the Dining Room

Last week, I had the pleasure of being invited ( on an Ocean Drive Magazine assignment) to an off-the-charts fine dining experience at the revered Palme D'Or restaurant in the Biltmore Hotel. If you're from Miami, you're familiar with the Biltmore Hotel- that grand and illustrious Mediterranean style structure that's housed presidents, celebrities, and socialites alike, and sits in the elegant hood of Coral Gables. 

Sure, Bad Boys was filmed here and Al Capone used to walk it's corridors afterhours, but did you know it's also home to one of the most iconic and delicious restaurants in Miami? I would call it our own local treasure. Creating the masterpieces in the kitchen is Michelin starred chef, Gregory Pugin, who once trained under the helm of French top chef, Joel Robuchon and is now making culinary history in our Magic City with his classic and timeless recipes. After eight courses (yes, eight!), and some additional surprises from the kitchen, my J.Crew skirt felt a little more snug than when I first arrived. 

The chef indulged us with a savory sampling of the restaurant’s upcoming summer menu and each dish by far exceeded my expectations. From the Langoustine Au Caviar (relished with Passion Fruit Tapioca and Vodka Gelee) to the stupendous LOursin Dans Sa Coque (a Sea Urchin soup with bay scallops, fennel confit, kefir lime sauce) served in a porcelain shell bowl, every first bite delivered a mouth watering gasp from our table of 10. 

The seared Branzino (above), buttery and crisp, was one of my favorite dishes of the evening, and just plain delicious. I’m running out of adjectives to describe this memorable five star dining experience! And no French cuisine repertoire is complete without some fois gras. The foie gras terraine with strawberry salad and cranberry bread was a delicious treat. I had to practically restrain myself from licking the plate. Yes, that good.

We capped off the meal with the a few desserts, but the one that hit the mark for me were the fruit forward chilled peaches with verbena ice cream, and blackcurrant coulis served in a funky lit up ice bowl. Paired with a New Zealand Riesling, it was off the charts.

Fine dining is alive and well in Miami and one reservation at Palme D’or will have you eating like a king for an evening. Chef Pugin made a special (and quick) appearance during dessert and I had the good fortune of asking him a few questions (see below)! 

Salute!

FSF: After so many years, what continues to makes Palme d'Or such a dining institution?

GP: Palme D'Or has a legacy of French fine dining, which is what attracted me to come and work here. It is quite rare to have such a restaurant in any city but especially in Miami. I continue to build upon this legacy and hope to take the restaurant to another level of luxury dining experiences.  

FSF: What inspired this summer menu?

GP: Fresh produce, lots of vegetables, light fare with a mix of Mediterranean spices and hints of flavor from Basque region inspired the summer menu. Also, more fish for a lighter summer fare.

FSF: Do you have a favorite dish on this menu that all yours diners should try?  

GP: The Sea Urchin and the Langoustine Caviar are staples on my menu; however, the flavors will change seasonally. In the current menu, the Sea Urchin has lemongrass and the Langoustine has lemon verbena, both light and fresh tastes for the summer.

In Style,

Kat