At Madrid’s Dstage the meal is a special interactive experience. Each dish is beautifully presented and every ingredient is beautifully contrasted in a perfect balance.
Under the direction of Top Chef winner, Jeremy Ford, at Stubborn Seed in Miami, the dishes are ambitious and complex, with a modern twist.
I may be away from Toronto this winter, but I am still keeping tabs on new restaurants. Look forward to you letting me know what you think about these about these as well as anything I should try on my return!
At Kiin in Toronto each item is meticulously prepared and beautifully presented, with rich flavours that ripple across the taste buds.
Toronto’s Copetin has a buzz and a cool vibe. And, more importantly, the food is bursting with flavour and every dish is exciting in a different way.
One of the reasons I think Lake Inez in Toronto is jam packed and so popular is the hands on approach of the owners, who constantly come by to see how everything is going.
It is simply amazing what the kitchen can do with fruits, vegetables, nuts, seed, flowers and seaweed. Is it for everyone? No, but you will get an unexpected array of foods you never thought possible made with masterpiece presentations in a tranquil oasis.
The vibrant menu showcases farm fresh, conscientiously-sourced, truly soul-nurturing dishes. This one is worth a visit. The chefs’ passion and creative expression is reflected in their cooking.
Every dish at Chef Brad Kilgore’s Brava in Miami is like a work of art. The menu is unique and authentic with elevated presentations, and the design is elegant with a sophisticated ambiance.
Foxley Bistro remains as busy and beloved as ever because of the spot on execution of the dishes and the prices are moderate yet the food is so interesting. So even with all the competition on Ossington, Foxley’s is here to stay.
Miami’s dining scene keeps getting better. Let me introduce you to last season’s favourites, new restaurants and my most anticipated for the Fall and Winter of 2016-2017 …
I was impressed with the level of technical precision, and the elaborate, complex dishes. But was I blown away? Was each dish brilliant? Unfortunately, neither was not the case for me. Of the 22 small bites, I would say 4-5 were standouts. The rest were merely good. There were was a lot of theatrical value, flavour explosions and original dishes.
We started with some rolls, like the NaiYaRa Roll, which was probably my favourite. It contained salmon belly, cucumber, avocado and truffle oil. The presentations were all pretty, but if you know good sushi, you are mostly getting pretty rolls. Is the quality of the rice or the fish transporting? No. It is more designer rolls, which is fine.
We only went for lunch but I can’t wait to go back for dinner later next week to try the American Southern barbecue technique of slow cooking, and smoking. We saw the chef select some wood that was piled on the side so he can start smoking some meat – he said takes up to 14 hours.
In the heart of the Wynwood district on a very interesting street at 218 Northwest 25th Street (it is worth checking out the stores and art warehouses in the area) is a industrial looking space with a wide open kitchen.
The experience of Talde Restaurant in the Thompson Hotel on 4041 Collins Avenue, starts at the entrance. It’s cool, you feel like you are going through some graffiti strewn back alley. The dining room has a large shipping container in the center of the room and has banquets as part of it. There is a lot of hand painted graffiti throughout. The music is VERY loud, making it hard to talk. The majority of the music is hip hop. Overall the atmosphere is fun and casual.
Bazi restaurant (CLOSED) at 1200 Collins is another new restaurant that opened recently in Miami. It is located in the lobby of the beautiful Art Deco Marlin hotel.
The Spice Route Restaurant is one of the many restaurants located in the historic Imperial Hotel of New Delhi. What makes it stand out from all the other restaurants for me is the ambience.