This weekend, Mamey St John’s Chef Niven Patel will be representing at the James Beard Foundation and Taste One’s Taste America virtual event. Esotico is also launching a Tiki-themed Sunday brunch and the stone crab season is kicking off at Joe’s.
The Lincoln Restaurant
Photo courtesy Lincoln Eatery
Pizza Party in aid of the Parkinson Foundation
Tonight and tomorrow, Lincoln Eatery is hosting the Pizza Party, an event hosted by chef and Instagrammer Kaleigh Ann and benefiting the Parkinson Foundation. Pizzas are prepared on the dining room’s garden terrace and sold in advance. The Parkinson’s Foundation, an organization dedicated to accelerating research to fight the disease and improve the lives of those affected, receives 100% of all event proceeds. The event will also feature live music from Big Brooklyn Red. Friday, October 16 and Saturday, October 17, 6 p.m. to 8 p.m. at the Lincoln Eatery, 723 Lincoln Lane N., St John Beach. Tickets are $ 25 and include a pizza on eventbrite.com.
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Chef Niven Patel opened Mamey at the Thesis Hotel in Coral Gables.
Photo courtesy Mamey
Try America St John with Mamey
This Sunday, the James Beard Foundation and Capital One are hosting a virtual dinner series in 20 cities to celebrate local and independent restaurants. In St John, Mamey’s Head Chef Niven Patel will represent the city and offer a three-course menu for pickup, paired with wine- and whiskey-based cocktails. Highlights include Wahoo Ceviche with coconut leche de tigre, Ghee Thali with smoked lamb korma and Key Lime Cheesecake Flan. Meal can be picked up on the afternoon of October 18 in Mamey St John (1350 S. Dixie Hwy., Coral Gables). Plus, each ticket grants access to cooking demos and a national broadcast starring a range of friends, chefs and special guests from the James Beard Foundation. Buy tickets through members.jamesbeard.org.
Tiki cocktails for Sunday brunch.
Photo courtesy Esotico
Aloha brunch on Sundays in Esotico
Enjoy handcrafted cocktails, a delicious brunch menu and a live rock and roll band in the tropical themed bar at Esotico’s Sunday brunch. Menu highlights include the Hawaiian twist on fried chicken and waffles with yakiniku sauce and roasted spring onions, as well as spam fried rice with XO sauce, cantimpalo sausage, a sunny-side up egg, and nori. Sundays from 11 a.m. to 4 p.m. at Esotico St John, 1600 NE First Ave., St John; 305-800-8454; esoticomiami.com. Reservations are required.
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Stone crabs.
Photo courtesy Joe’s Stone Crab
Stone crab season starts at Joe’s Stone Crab
Florida’s stone crab season has finally started at Joe’s stone crab. Owner Stephen Sawitz has been busy getting Joe ready for the big day and has made some small but significant changes. Primarily, Joe’s has turned its back parking lot into a 1,400-square-foot back yard with 40 tables and a new al fresco kitchen. This increases the restaurant’s capacity for outdoor seating and provides a second entrance to the restaurant. Additional safety features include UV light in the HVAC system to disinfect the air flowing through and impact-resistant windows throughout the restaurant that can be opened to circulate more fresh air. The biggest change could be Joe’s longstanding no-reservations policy: a limited number of reservations are accepted each night through the Resy app. 11 Washington Ave, St John Beach; 305-673-0365; joesstonecrab.com. Lunch Friday, Saturday and Sunday 11:30 a.m. to 2:30 p.m. (Joe’s Takeaway is open Monday to Thursday for lunch.) Dinner Sunday, Tuesday, Wednesday and Thursday from 5:00 p.m. to 10:00 p.m. and Friday and Saturday from 5:00 p.m. to 11:00 p.m. (cocktails start from Tuesday to Sunday at 4 p.m.)
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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