4 Fun Miami Dining Spots

Miami is filled with foodies galore and their appetite for new spots to get indulge in delicious food is never ending. Check out these four restaurants that just hit the culinary scene.

Earls Kitchen + Bar

Opening this spring at the Dadeland Mall, the family-owned Canadian restaurant group is coming to Miami and they’re all about freshness. In its menu of global and seasonal bites, dishes will be powered by the best sustainable ingredients and products. With an open kitchen plan, guests will be able to watch staff cook up their CAB steaks, Cambodian prawns, spicy tuna sushi cones, Los Cabos chicken tacos, and New England lobster rolls. For accompanying drinks, bartenders will only use fresh-squeezed juices and handmade syrups for refreshing libations that’ll taste like it came straight out of nature. 7535 N. Kendall Drive, Miami, 305.667.1786, www.EarlsRestaurants.com

Read the rest at WhereTraveler.com

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PORKY PIG: The least kosher event of the year returns to town

Just like Forrest Gump’s army buddy can rattle off a million ways to eat shrimp, we feel the same way about good ol’ pork.

Which is why we’re stoked that traveling cooking competition Cochon 555 is returning to Miami.

The recipe is glorious: five pigs, five chefs, five wineries. And zero reasons to miss out.

Read the rest at Rundown Miami.

My South Florida: Top Chef Michelle Bernstein

Michelle Bernstein, 43, fell so in love with cooking at the tender age of 4 that it eventually became a career. She cooked professionally at age 20 and by 27 was a professional chef. The Miami native and James Beard winner is known for infusing Latin flavors into her dishes. She owns Michy’s and Crumb on Parchment.

Where is your favorite place to eat out in Miami?

It’s hard to pick one! I guess what I get most excited about is La Camaronera for fried shrimp and yellow rice.

What would you say is the proudest moment in your culinary career?

Winning the James Beard award in 2008. I guess it was finally a pat on the back that I got from the industry telling me that all that hard work was acknowledged and respected.

Read the rest at WhereTraveler.com