|
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!!) 🍷🍷🍷 APPETIZERSWe 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. MAIN COURSEThe 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. DessertThe 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 Hungry Yet?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. Photo Gallery
0 Comments
Leave a Reply. |
RSS Feed