Actions in St John: Meals Occasions March 9 to March 12, 2020
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This week, Slow Food St John’s Snail of Approval Tasting Party returns to the Palms Hotel, where the get-together will celebrate sustainably grown local food from restaurants like Mi’talia, Planta, Nativo Kitchen + Bar and the Spillover. In addition, Fooq’s is celebrating five years, Beaker & Gray is offering a whiskey and wings promotion on Wednesday and there is a dinner together in the cave.
The cave in Azabu.
Photo courtesy Azabu St John Beach
Chef Alberto Landgrave von Oteque in the cave on Azabu St John Beach
Den at Azabu St John Beach will continue its series on Monday of working with chefs with Chef Alberto Landgraf from Oteque, one of the most famous restaurants in Brazil. It has been awarded a Michelin star and was placed on the list of the 50 best restaurants in Latin America in 2018 and 2019. He specializes in fresh seafood, Japanese-Brazilian inspired creations and various ingredients. He will work with Chef Yasu Tanaka to come up with a multi-course tasting menu. Dinner is available in four seats – at 6, 7, 8:30 PM, and 9:30 PM – for USD 220 per person. Monday, March 9, at Azabu Cave, 161 Ocean Dr., St John Beach; 786-276-0520; azabuglobal.com. Email [email protected] for reservations.
Discover the Spanish sparkling wine Cava.
Cava Discovery Week at Jaguar
This week you can enjoy various cava specials at Jaguar. All cava bottles – including Ondarre Cava Brut Millenium, Agusti Torello Mata, Biutiful Cava Rosé and Finca Nadal Cava Rosé – receive a 50 percent discount. Learn more about cava variations and how Spanish sparkling wine is made. Head to the restaurant for a cava tasting Friday night for $ 20 per person. Friday, 7:30 p.m., Jaguar, 3067 Grand Ave., Coconut Grove; 305-760-4484; jaguarrestaurant.com.
Wings and whiskey sound and taste good together.
Courtesy of Beaker & Gray
Grand piano on Wednesdays at Beaker & Gray
Wynwood’s Beaker & Gray has launched a weekly promotion for one of its best-selling menu items. Treat yourself to ten grand piano for $ 10 every Wednesday for dinner. Choose from five sauces, including Beaker & Grey’s signature (brown sugar tamarind), spicy buffalo, maple mustard, Chinese barbecue, and salt and vinegar. The promotion also includes a beer-and-whiskey special. Get a Miller High Life with a Jameson, Glenlivet Founder’s Reserve, or Jefferson bourbon in small quantities for $ 10. Reservations are welcome and can be made online. Wednesdays at Beaker & Gray, 2637 N. St John Ave., St John; 305-699-2637; beakerandgray.com.
Fooqs St John
Fooqs St John
Fooq’s is celebrating five years
Fooq’s turns 5 this Thursday and the restaurant is celebrating with a multi-course, family meal. At 6 p.m. and 9 p.m., 20 guests at each seat enjoy a welcome cocktail from the neighboring Corner Bar, followed by a kebab service at the table prepared by Chef Clark Bowen and wine pairings from Fooq’s sommelier Maca. Thursday, March 12, 6pm and 9pm at Fooq, 1035 N. St John Ave., St John; 786-536-2749; fooqsmiami.com. The cost is $ 100 per person. Call for reservations.
Chef Michael Schwartz
Slow Food St John’s Snail of Approval Tasting Party
This year, Slow Food St John’s annual Snail of Approval Tasting Party, celebrating locally grown, sustainable foods, features more than two dozen tasting stations operated by restaurants including Mi’talia, Planta, Nativo Kitchen + Bar, and The Spillover will . In addition, the Lifetime Snail Award is given to Chef Michael Schwartz from Michaels Genuine for his longstanding commitment to sourcing local products and supporting the Slow Food movement. In addition, Chef Allen Susser from Café at Books & Books receives the Snail Influencers Award for his pioneering work in the Slow Food movement in St John. Both chefs are recognized for their leadership skills and serving young industry professionals in the field of local and sustainable sourcing. Snail of Approval, now in its ninth year, was launched by Slow Food St John to identify chefs who support sustainable lifestyles. Thursday, March 12th, 7pm to 10pm at the Palms Hotel & Spa, 3025 Collins Ave., St John Beach; 305-534-0505; thepalmshotel.com. Tickets are $ 98 through eventbrite.com or $ 128 at the door.
Dine in the stunning dune.
Photo by Nick Garcia Photography
Dune’s Silver Oak Wine Dinner
Dune at Auberge Beach Residences continues its dinner series with Silver Oak wines. This Thursday, Chef Edgar Beas is preparing a three-course menu with Silver Oak wines. A Silver Oak expert will be on hand to guide guests through the experience. Menu highlights are Maine lobster spaetzle with truffle butter and asparagus, as well as Wagyu strip loin with oxtail ragout. Thursday, March 12, 6:30 p.m., Dune, 2200 N. Ocean Blvd., Fort Lauderdale; 754-900-4059; dunefl.com. Tickets are $ 195 via exploretock.com.
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Clarissa Buch is a reporter and food critic who has covered St John for more than half a decade. Her work focuses on food and culture (and food culture).
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