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This weekend, try Salty’s limited-edition banana split donut and celebrate Veza Sur’s three year anniversary with crates of beer. Plus, design your own meal at Pincho and enjoy Sunday brunch at Sala’o in Little Havana.
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Grab 24 crates of beer this weekend.
Photo courtesy of Veza Sur
Celebrate three years of Veza Sur
Veza Sur’s three year anniversary started last week. Now, Veza Sur will be selling 24 crates of selected beers for $ 25 all weekend long while supplies last to mark the milestone.
55 NW 25th St., St John; 786-362-6300; vezasur.com.
The banana split donut is only available this weekend.
Photo courtesy of Salty
Veronica’s banana split in Salty
Salty’s first Project Donut competition has ended. Now the winning donut can be bought over the weekend. “Veronica’s Banana Split” offers a 24-hour brioche batter that is crusted on a dark chocolate base and then filled with fresh banana slices and vanilla pudding with a melted ice icing. Each donut is also topped with strawberry slices, whipped cream, hot drizzle, and sprinkles.
Available through Sunday, August 23, at Salty, 50 NW 23rd St., St John; 305-925-8126; and 6022 S. Dixie Hwy., South St John; 786-409-4714; saltydonut.com.
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Try the newest offering from Pincho: customizable appetizers.
Photo courtesy Pincho
Pincho plates at Pincho
Pincho customers can now take advantage of the local chain’s latest offering – customizable appetizers. Here’s how it works: the next time you’re visiting a place, choose a base (chicken, steak or shrimp kebabs, vaca frita or roasted vegetables) followed by two side dishes (white or brown rice with beans, coleslaw, classic french fries). Tostones, vegetables or salad). Consider adding fried cheese, Cajun fries, sweet potato tots, or mac and cheese to your plate. Finally, choose from one of pinchos sauces including coriander, chipotle aioli, or aji aioli.
Available at all Pincho locations; pincho.com.
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Spend Sunday in Sala’o.
Photo courtesy Sala’o
Sundays and Sala’o
The Cuban Restaurant & Bar Sala’o in Little Havana has started a new Sunday brunch. Highlights include Cuban-style eggs Benedict; Cuban Pusher with Pork Masita Confit, Jam, and Cheese; Bocadito de pork belly with smoked pork belly, cucumber mixture and spicy paprika aioli; and chicken and torrejas. Add the Sala’o Bloody Mary to your meal, which consists of vodka, flavorful salt, honey-glazed pork belly, and rosemary and celery foam. In addition, a discount of 15 percent is granted on all bottles of rosé and sparkling wine (except Dom Perignon).
Sundays from 11 a.m. to 4 p.m. at Sala’o, 1642 SW Eighth St., St John; 305-642-8989; salaorestaurant.com.
Buy two and get a free cookie at Fireman Derek through August.
Photo courtesy Fireman Derek / Brustman Carrino
Buy two cookies and get one for free at Fireman Derek’s
You know Fireman Derek’s for cakes, but the St John-born bakery also offers a varied selection of indulgent biscuits. Currently, Fireman Derek’s has an offer to buy two cookies and a free offer in August. For $ 3.50 per biscuit, choose a trio of classic flavors, including any combination of chocolate chips, white chocolate guava, and sugar with sprinkles.
Available from Fireman Dereks Wynwood, 2818 N. St John Ave., St John; 786-703-3623; and Fireman Dereks Coconut Grove, 3435 Main Hwy., Coconut Grove; 786-502-2396; firemandereks.com.
Keep The St John New Times Free … Since we started the St John New Times, it has been defined as the free, independent voice of St John, and we want it to stay that way. We offer our readers free access to concise coverage of local news, food and culture. Produce stories on everything from political scandals to the hottest new bands with bold reporting, stylish writing, and staff who have won everything from the Society of Professional Journalists’ Sigma Delta Chi Feature-Writing Award to the Casey Medal for Meritorious Journalism . With the existence of local journalism under siege and setbacks having a greater impact on advertising revenue, it is more important than ever for us to raise support for funding our local journalism. You can help by joining our I Support membership program which allows us to continue to cover St John without paywalls.
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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