A perfect travel snack, acclaimed chef Brad Kilgore takes over at Brava, Brooklyn pizza import in MiMo, authentic paella from Valencia, Seaspice adds live entertainment lineup, all in eating news October.
It’s tough to find a healthy, tasty, low cal, portable, protein and fiber rich snack for travel if you don’t like the health bars. So I was happy to discover Cruncha Ma Me, roasted non-GMO edamame that come in a one serving bag. Best yet, a bag is just 90 calories and they say it has the equivalent protein of one egg and the fiber of an apple. A bag of .7 ounce is around $2 depending on the flavor, and comes in flavors ranging from sea salt and black pepper to japapeno and naked . They’re sold online at Amazon and at Whole Foods (though they may not have all the flavors).
Much acclaimed chef Brad Kilgore (named one of 2016’s best new chefs in America by Food and Wine magazine) of Alter restaurant in Wynwood is now the chef at Brava restaurant at the Arsht Performing Arts Center. Hopefully he’ll be able to make a go of this much needed restaurant unlike his predecessors.The menu is said to feature European style cuisine with a strong French foundation. Some of the a la carte menu items that sounded especially appealing include whipped clam chowder with black truffle butter, potato puree, Floridian clams and celery root; ricotta agnoletti with roasted miso,garlic scape pesto, braised beef and confit garlic for appetizers. Entrees that jumped out include lamb ribeye wit black garlic, spiced bastille of lamb leg, dried apricot and ice wine jus; and Alaskan halibut with spinach, golden potato, zucchini, pistachio relish and lemon verbena. Delicious sounding desserts too. Appetizers and desserts are in the teens, entrees from $28 to $48.
One of the best new lunch deals in town and it includes the authentic paella from Valencia is new Brickell spot Valentia. The new owner hails from this birthplace of paella and features the classic version in a three course lunch menu for $20. Other signature dishes include arroz de verduras – with artichokes, cauliflower, eggplants, red pepper, lima beans and green beans; Fideua de marisco – small noodles with calamari, shrimp and mussels. Prefer a dish with fewer carbs? There’s also a grilled salmon with house salad and grilled chicken with side. Starters include Spanish favorites gazpacho, lentils with chorizo and Iberian pancetta. Third course is ice cream or coffee. Spanish wines are also very well priced with glasses starting at $9 and bottles at $32. Lunch is served from 11:30 to 3 p.m. Dinner is also offered and breakfast will be in the offing next week. Valentia is in the spot formerly occupied by Perfecto at 1450 Brickell Ave, Miami, FL 33131 Phone: (786) 542-8098 .The new owner made some welcome changes in the décor that’s casual yet stylish.
Another New York import has entered the pizza fray, this one from Brooklyn and its specialty is Neopolitan pie. Paulie Gee’s Miami recently opened in MiMo bringing its signature Dellboy topped with soppressata, spicy salami. Sounds like it’s worth checking out and who knows? Maybe it will turn out being worthy of my list of the best pizzas in Miami including other New York import, Lucali in Sunset Harbor. Paulie Gee’s, 8100 Biscayne Blvd.
Happily more restaurants are getting on the bandwagon of offering live entertainment. Newest entrant is Seaspice Brasserie & Lounge is Seaspice Live, which just launched a lineup of live musical performances by some of the most promising artists in the industry. During the upcoming season, every Friday and Saturday at 10:30 pm, the venue, located on the banks of the Miami River, will host in its new sound engineered, state of the art stage, an array of internationally acclaimed musicians.Jump starting Seaspice Live, in collaboration with Art House Records, from eight time Grammy award winning producer, Julio Reyes Copello, The lineup for October includes Magic City Hippies, October 14 & 15; Briks, October 21 & 22; Juan Pablo Vega, October 28 &29. For reservations please call (305) 4404200 or email firstname.lastname@example.org