9/23/19 - 6 minute read
By: Alicia Rinaldi
They say Argentina is the Italy of South America, which explains a lot about the values and traditions of the Graziano family. In 1962 Mario & Maria Graziano set up a butcher shop in Buenos Aires, Argentina. 30 years later they came to America and opened up their first Argentine market on Coral Way. The rest is history — Grazianos is now a well-known restaurant in Miami with multiple locations around the city. They also have markets (some attached to their restaurants) where you can buy freshly baked empanadas and a variety of other snacks.
We're giving away a Miami Spice dinner for 2 at Graziano's. Enter on our IG post below:
Graziano's Miami Spice Menu
Let’s get to why we’re really here—the Miami Spice menu. I love the food at Graziano’s, and living 10 steps away does not make it any easier to resist eating there every day! But there’s no time like Miami Spice to give Graziano’s a try. $39 is a steal for the generous portion sizes they offer, and for only $15 extra you can try a wine pairing with every course (yes, that’s 3 glasses of wine for $5 each…in MIAMI!!) 🍷🍷🍷
We ordered the Burrata and the Quebracho Grill Octopus as our appetizer. It comes paired with a white wine called Las Perdices Torrontes, which has flowery aromas and subtle citrus and peach notes. It’s recommended to pair with seafood.
Don’t let the anchovies in the burrata scare you—they’re not the salty devils you’re used to. These white fish taste more like tuna and perfectly compliment the rest of the mediterranean flavors in the dish like the sundried tomatoes and kalamata olives.
If you’ve been keeping track, I’ve ordered octopus for Miami Spice every time it was on the menu… it’s my favorite! Quebracho is an extra hard wood indigenous to Latin America that is used to grill the octopus at Graziano's. Because of its density, it burns hotter and longer which makes it the coveted charcoal for searing, roasting, and smoking. It’s served in a risotto sauce made with ‘aji panca,’ a Peruvian pepper that gives the dish a sweet kick - it almost tastes like chili.
GRILLED SWEETBREADS: heirloom tomatoes, red onions, grilled lemons.
BURRATA: burrata, white anchovies, semi dried tomatoes, black olives, crostini
QUEBRACHO GRILL OCTOPUS: marinated in aji panca, fingerling potatoes.
The main course was served with La Hermandad Malbec, a bold Argentine red wine paired best with beef and venison.
For our entree, we got the bone-in rib eye steak and the Bucatini pasta. Would you look at that steak! It’s a flawless medium-rare with perfect looking grill marks. Who doesn’t love an IG-ready steak? And of course it’s prime quality. As if the steak isn’t already HUGE, it also comes with an over-easy egg (with a runny yolk!) and fingerling potatoes
Bucatini comes from the Italian word “buca” meaning “hole;” it’s like a straw made of spaghetti! Mixed in the red sauce is guanciale, which is a meat that tastes similar to pancetta (pork belly) but comes from the cheek of the pic. It is known to have a richer flavor and softer texture, and it’s very popular around Central Italy.
HAND CUT CERTIFIED ANGUS BEEF BONE-IN RIB EYE “COWGIRL”: criolla sauce, roasted fingerling potatoes with a fried egg.
PECHUGA DE POLLO DE GRANJA A LA MATONE: tampa farm free-range chicken breast grilled and pressed with a brick, olive tapenade and homemade mashed potatoes.
BUCATINI AMATRICIANA: bucatini pasta, red sauce and guanciale.
The 3rd wine is Las Perdices Late Harvest Viognier. It’s a desert wine that comes from Argentina and is suggested to be served with fruit-based desserts.
The paired dessert is a crepe with sautéed apples. It’s perfect for fall because it reminds me of the caramel apples that were so popular every fall at the county fair (shoutout to the other New England natives reading this!). The soft crepe is stuffed with sautéed apples, and the sugar on the outside is caramelized with a torch to add a crunch.
Panqueque de Manna, Flambeado Con Rum: Crepes with sautéed apples flambé with rum
What’s Happening at Graziano's?
Each month Graziano's circulates a newspaper-style news letter! September is almost over, so head to Graziano's to see what they have planned for the month of October
Thank you to Graziano's for the delicious meal and to Eric & the staff for excellent & friendly service.
9/16/19 - 8 minute read
By: Alicia Rinaldi
La Terraza Café and Bar, located in the luxurious JW Mariott offers patrons a casually elegant dining experience while overlooking bustling Brickell Ave. Whether or not you’re staying in the hotel, the opulent atmosphere and the friendly & accommodating staff will make you feel like royalty.
Fun fact: The JW Mariott’s logo is the Griffin—a mythical creature symbolizing the strength and courage of a lion and the soaring flight and vision of the eagle. It is placed in each hotel to watch over the hotel’s treasures, employees, and guests.
⚠️ Giveaway ⚠️
We're giving away a Miami Spice dinner for 2 to one lucky winner! Enter below.
Miami Spice Menu
Since many of the dishes on La Terraza’s Miami Spice menu are seafood, we recommend ordering a white wine to go along. We had the Kris Pinot Grigio— it’s bold and fruity but clean and refreshing on the palate.
Many of the chef’s recipes are inspired by his family’s trips to the Florida Keys. After sampling crab cakes at almost every restaurant in the Keys with his wife, he’s figured out the most palate-pleasing flavor combination. While other chefs use egg in their recipes, he prefers to use mayonnaise to give the crab cakes a soft texture, Panko to add some crunch, and red onions & pepper for a hint of sweetness. The caper aioli sauce made simply with fresh capers, mayo, and lemon juice, takes the crab cakes to a whole new level!
If crab cakes aren’t your cup of tea, the beet & goat cheese salad is a colorful alternative unlike any salad you’ve ever seen. This tower of alternating gold and red beets layered with creamy goat cheese is a feast for the eyes, while the infusion of Sherry vinegar & sundried tomato vinaigrette make it a feast for the palate.
KEY WEST STYLE CRAB CAKE: old bay spice lump crab ,fennel slaw, caper aioli
BEETS & GOAT CHEESE SALAD: sundried tomato vinaigrette, frisée , shaved radishes
The crab cakes weren’t the only item on the menu reminiscent of a trip the Keys. If you’re a seafood lover, you MUST experience the Florida Keys Mix Grill Seafood! This seafood sampler gives you a little bit of everything—Key West lobster tail, seared scallop, grilled shrimp, and a salmon fillet. It’s served with a french-style lemon beurre blanc sauce, made by reducing wine with citrus and cream. The side of baby vegetables completes the dish’s artistic presentation—like a modern sculpture, each vegetable was placed with purpose.
After braising for 14 hours at a low temperature of 140 degrees, the short ribs are fork-tender and melt in your mouth. The meat’s accumulated juices and red wine transform into a richly flavored demi-glace. It pairs well with its side of baby vegetables and mashed potatoes.
The third entree option is seared U10 scallops. U10 means that there are less than 10 of these scallops in a pound! These jumbo scallops have a mildly sweet flavor and perfectly caramelized crust. They are served with a red pepper coulis with a hint of tomato for a bold, Spanish style flavor. Accompanying the scallops is a creamy wild mushroom risotto adorned with delicate Brussels sprout leaves.
14 HOURS BRAISED SHORT RIB: baby vegetables, mashed potato, red wine reduction
FLORIDA KEYS MIX GRILL SEAFOOD: key west lobster tail, scallop, shrimp, salmon fillet, lemon butter sauce
SEARED U10 SCALLOP: wild mushroom risotto, baby brussel sprouts, red pepper coulis
When it comes to dessert, sharing is caring! Between you and your date, split a scoop of vanilla gelato and a slice of decadent chocolate layer cake for a doubly sweet finish. Or you may prefer a refreshing lemon sorbet as a suitable compliment to your seafood meal.
DOUBLE CHOCOLATE GATEAU: double chocolate gateau 2 layers; strawberry streak and extra chocolate sauce
LEMON SORBET: light and creamy
VANILLA GELATO: made with fresh vanilla bean