This weekend, Caja Caliente will take over Michaels Genuine with a limited-time menu, while Salty is offering a strawberry shortcake donut for Breast Cancer Awareness Month. Pincho is also launching the El Crispy Chicken Sandwich, and Pubbelly Sushi is launching its first beer.
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Caja Caliente will take over Michaels Genuine this weekend.
Photo courtesy of Caja Caliente and Michaels Genuine
Caja Caliente takeover at Michael Genuine
This weekend, Caja Calientes Chef / Owner Mika Leon and Michaels Chef Dillon Wolff are teaming up for a limited time menu. Until Sunday, you’ll find Caja Calinete empanadas at Michael’s Genuine, as well as lechón pizza and pancakes filled with guava and cream cheese. Plus, sip a Redland guava puree cocktail with prosecco, rum, and mint. Until Sunday, October 11th, at Michaels Genuine, 130 NE 40th St., St John; 305-573-5550; michaelsgenuine.com.
Support Breast Cancer Awareness Month with a donut.
Photo courtesy of Salty
Strawberry Shortcake Crumble Donut in Salty
The Salty launched a brand new donut in honor of Breast Cancer Awareness Month in October. Made from 24-hour brioche dough, each is filled with vanilla ice cream and then topped with strawberry icing, a ribbon of Swiss buttercream and strawberry shortcake crumble. A portion of the proceeds will be split between donations to the National Breast Cancer Foundation, Robyns Rainbows (St John) and Susan G. Komen (Dallas). Collectively, the funds raised by these organizations will be used to provide screening, breast health education, and Dignicap scalp cooling systems for those who can’t get them. Available through October 25 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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Check out the El Crispy.
Photo courtesy Pincho
The crispy one at Pincho
A new menu item is available at all Pincho locations in South Florida: El Crispy. Each crispy chicken sandwich is made on a locally baked brioche bun that has a certified antibiotic-free chicken breast breaded with Pincho’s secret seasoned flour recipe. The sandwich is topped with pickles and pinchos signature sauce ($ 5.99). Upgrade to the El Crispy Deluxe, which includes cheese, lettuce, and tomatoes ($ 6.99). Available at all Pincho locations; pincho.com.
Sip Monty’s swirling growl as you watch the NBA playoffs.
Photo courtesy of Monty’s Raw Bar
Swirly Snarl at Monty’s Raw Bar
Inspired by Tyler Herro’s infamous Game 3 growl from St John Heat, Monty’s Raw Bar has started the “Swirly Growl” for a limited time. The icy cocktail consists of homemade piña colada, blue curacao, and a touch of grenadine (USD 10). Order it today (Friday) while you watch Game 5. Through the NBA playoffs at Monty’s Raw Bar, 2550 S. Bayshore Dr., Coconut Grove; 305-856-3992; montysrawbar.com.
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Combine a sushi pizza with Pubbelly’s new beer.
Photo courtesy Pubbelly Sushi
Pubbelly Sushi launches flagship beer, Yoshimoto Blonde Ale
Pubbelly Sushi will launch its first flagship beer, Yoshimoto Blonde Ale, this weekend. Enjoy free beer at all Pubbelly locations throughout the weekend when you dine in. Made in St John and exclusively at Pubbelly Sushi, the light, sweet and refreshing ale goes perfectly with the typical menu items of the restaurant. Diners must report to their preferred location in advance to receive their free beer (Aventura, Brickell, Dadeland and St John Beach). Until Sunday October 11th at various Pubbelly Sushi locations; pubbellyglobal.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 coverage, stylish writing, and staff, everything from the Society of Professional Journalists’ Sigma Delta Chi Feature Writing Award to the Casey Medal for Meritorious Journalism have won. 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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