Miami Spice is Heating Up

Miami Spice is Heating Up

August 25, 2015682Views1Comment

Miami Spice is a mouth-watering restaurant promotion showcasing the very best of Miami cuisine over the span of two months. During August 1 – September 30, nearly 200 restaurants offer three-course meals featuring signature dishes created by world-renowned chefs at discounted prices – $23 for lunch and $39 for dinner. Let’s take a look at some of the restaurants participating in this year’s Miami Spice!

Midtown Oyster Bar – For seafood lovers, discovering Midtown Oyster Bar’s Miami Spice menu is like finding the proverbial pearl in an oyster. Start with New England clam chowder, a croquette-and-fritter sampler, or three Island Creek oysters. Move on to your choice of crisp-skinned snapper, curry ‘n’ shrimp, or surf ‘n’ turf — grilled skirt steak and head-on shrimp. For dessert, there’s key lime pie or sorbet. (Miami Spice is offered for lunch and dinner, Sunday through Thursday.)

Vagabond Restaurant and Bar – MiMo’s trendiest dining spot, the Vagabond Restaurant, radiates sophistication in a retro-1960s way. Chef Alex Chang makes dishes that are as beautiful to behold as they are to eat. Miami Spice lunch offerings include little gem lettuce, cured salmon smorrebrod, and grain salad with yogurt dressing for starters, and a choice of Genova tuna melt, Vagabond cheeseburger, or pork tonkatsu sandwich for an entrée. For dessert, there’s a chocolate tart with sorghum, sea salt, and orange. Dinner choices include salt-roasted beets, stracciatella, and endive-and-palm-heart salad for appetizers and ricotta gnocchi, grilled skirt steak, and roasted market fish for entrées. For dessert, choose between a chocolate tart or key lime and sorrel curd. (Miami Spice is offered Tuesday through Friday for lunch and Sunday, Tuesday, Wednesday, and Thursday for dinner.)

Cena by Michy – The minimalist décor and savory ingredients of Cena by Michy makes for an impeccable dining experience. Appetizers include summertime hits such as melon gazpacho with minty goat cheese; fried clams with lemony aioli; and fluke crudo with pineapple and salsa verde. Entrées include a succulent rotisserie chicken with wild mushroom bread pudding; churrasco steak with foie gras cherry sauce and smashed fried potatoes; and a sweet corn gnudi that will make vegetarians feel wanted. Even dessert is filled with the flavors of summer, including a fennel panna cotta with rhubarb compote, a peach-cherry cobbler with ginger-vanilla ice cream, and Michy’s bread pudding à la mode. (Miami Spice is offered for dinner Sunday, Tuesday, Wednesday, and Thursday.)

A full list of participating restaurants can be seen here.

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