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This week, check out Jimmy Butler's new espresso martini, free cocktails at the New Schnitzel House, a cocktail-making class, and an omakase experience with Mila. ....
The Peruvian restaurant opened in March with a menu focused on meat-based dishes and has since evolved to embrace vegetable and seafood lauded by publications like Bon Appetit, Food and Wine, and the New York Times. ....
We talk with Ryan Pfeffer, editor of The Infatuation Miami, about the old and new spots he's reviewed this year and what surprised him in the Miami food scene. ....
Updated March 9th, 2021 For the uninitiated, Cuban pizza is basically a pan pizza that has a thick crust and an impressive amount of cheese, which melts to create a perfectly crispy cheese halo that circles the pizza like a crown. And like many of the best things in Miami, it’s a transplant. Cuban pizza does, in fact, have roots back in Cuba, where many family-owned restaurants (called “paladares”) serve it mostly to-go. Over there, people tend to fold their pizza in half like a taco and eat it standing outside or while walking to one of the public wifi spots. In Havana, they prefer a thinner dough that is optimal for folding, but outside the city, the dough can be a bit denser. And in Miami (specifically Hialeah, where most of the places on this guide are located), you tend to see a little of both styles, especially at some of my personal favorites, like Star Chiguas or Polo Norte. ....