MIAMI Stylish Dining
PHOTOGRAPHY BY Martin Nicholas Kunz & Katherina Feuer
www.fusion-publishing.com
B.E.D. Miami
Design: Oliver Hoyos Chef: Vitor Casassola, Michael Yerks Owners: Oliver Hoyos, Pascale Hoyos Opening hours: Mon, Wed–Sat 8pm to 5am, dinner 8pm to 11pm Average price: $35 Cuisine: Contemporary American-French with global infl uences Special features: You are served dinner in bed. 929 Washington Avenue, South Beach Phone: 305-532-9070 www.bedmiami.com
Touch Restaurant
Design: Stephane Dupoux Chef: Sean Brasel Owner: David Tornek Opening hours: Sun–Thu 7pm to midnight, lounge to 1am, Fri–Sat 7pm to 1am, lounge to 2am Average price: $28 Cuisine: Modern infl uenced grill Special features: Nightly live entertainment, including musicians, dancers, fire jugglers. 910 Lincoln Road, South Beach Phone: 305-532-8003 www.touchrestaurant.com
Nikki Beach Miami
Design: Adam T Tihany Chef: Jason McClain Owners: Jack & Lucia Penrod Opening hours: Every day 11am to 2am, kitchen Mon–Sat 11am to 5pm, Sun 11am to 10pm Average price: $13 Cuisine: Creative global menu Special features: Frequented by celebrities and A-listers. 1 Ocean Drive, South Beach Phone: 305-538-1111 www.nikkibeach.com
The Forge
Design: Al Malnik Chef: Andrew Swersky Owner: Shareef Malnik Opening hours: Every night from 6pm Average price: $50 Cuisine: Continental Special features: Famous wine cellar. 432 W 41st Street, Miami Beach Phone: 305-538-8533 www.theforge.com
Joe’s Stone Crab
Chef: André Bienvenu Owner: Steve Sawitz Opening hours: Oct 15 to May 15: lunch daily 11.30am to 2pm, dinner Mon-Thu 5pm to 10pm, Fri-Sat 5pm to 11pm, Sun 4pm to 10pm Average price: $20 Cuisine: Seafood Special features: Legendary restaurant, established in 1913. 11 Washington Avenue, South Beach Phone: 305-673-0365 www.joesstonecrab.com
Make it at home: Lobster Santos 2 lobster tails Sauce: 1 cup coconut milk 1 cup cream 4 tbsp ginger, grated 4oz cashew nuts, roasted 1 lobster tail, cooked 1/2 fresh pineapple, in chunks 8 cherry tomatoes, halved 2 sticks celery, sliced Salt, pepper Chives Bring coconut milk and cream to a boil. Purée ginger, cashew nuts and cooked lobster tail. Add the purée to coconut milk mixture. Add pineapple, tomatoes and celery to the sauce. Season with salt and pepper. Blanch the lobster tails for one minute in salted water, cut in half lengthways and finish cooking in the sauce. Spoon the pineapple chunks, celery and tomatoes onto the center of four plates. Top with halved lobster tail, pour the sauce over lobster and garnish with chives. |