St John Actions: Consuming and Consuming December 11-13, 2020
Bring your pup for brunch at the Brimstone Woodfire Grill Doral this weekend and partake in the weekend giveaways from the newly opened Sweetgreen. Celebrate Hanukkah with Strawberry Sufganiyot from the salty and festive food delivered right to your doorstep via MK Takeaways.
The Salty Strawberry Sufganiyot Returns to Hanukkah!
Photo courtesy of Salty
Salty strawberry sufganiyot
Celebrate Hanukkah with the return of the Salty Strawberry Sufganiyot Donut. Each is made with 24-hour brioche, filled with strawberry jam and coated with powdered sugar. Pre-order via the Salty website or order for pick-up on the same day (until sold out). Available through Friday, December 18, at Salty, 50 NW 23rd St., St John; 305-925-8126; and 6022 S. Dixie Hwy., South St John; 786-409-4714; saltydonut.com.
Skip the cooking for Hanukkah.
Courtesy MK Takeaways
Get Hanukkah delivered with MK takeaways
When the celebration of the lights begins this weekend, order festive, Israel-inspired dishes like latkes (potato pancakes), sufganiyot (Israeli donuts), and shakshuka (poached eggs in a tomato and garlic sauce) delivered right to your doorstep. Customers can access the full Hanukkah menu through mktakeaways.com and orders can be placed online or over the phone. In addition to the Hanukkah menu, MK Takeaways’ regular menu is also available for purchase. Order through mktakeaways.com or 954-669-1366.
Bring your pup for brunch!
Courtesy Brimstone Woodier Grill Doral
Bark ‘n’ brunch at Brimstone Woodfire Grill Doral
Bark ‘n’ Brunch is back at Brimstone Doral. This Saturday, enjoy brunch and bottomless mimosas while the pups enjoy a selection of specialty bowls and “Puptails” (puppy cocktails) made from Brimstone’s homemade bone broth. A limited dog-friendly menu of the Who Let the Hams Out bowl of roasted ham, sweet potato and asparagus is also offered. Pawshed Potatoes and Turkey with Turkey, Mashed Potatoes and Cranberry; and chicken and woofles. Saturday, December 12, 11:30 p.m. to 3:00 p.m., Brimstone Woodfire Grill, 8300 NW 36 St., Doral; 786-837-8960; brimstonewoodfiregrill.com. Free entry; Brunch is pay as you go.
Photo by David Varley for the Mina Group
Read Best of St John 2020
This week, as New Times’ Best of St John 2020 finally hits the streets (six months late), we’re sharing hundreds of our tips for the best shops, attractions, and the best arts and entertainment our city has to offer. This week, as New Times’ Best of St John 2020 finally hits the streets (six months late), we’re sharing hundreds of our tips for the best shops, attractions, and the best arts and entertainment our city has to offer. Please read on and discover some new favorite places to support in St John. There has never been a better time to share your love for the locals.
The “Citrus Shrimp and Avocado Bowl”, one of the sweet green dishes only in St John.
Photo courtesy Sweetgreen
Sweetgreen opens in St John with weekend giveaways
Sweetgreen, a Los Angeles-based fast-casual restaurant designed to connect people with real food, has expanded into St John. The chain has giveaways planned all weekend to celebrate the opening of Coral Gables. Every day, Friday through Monday, the first 100 customers to order online or through the app will receive a giveaway highlighting the local suppliers and artists who have worked with the restaurant. Expect a selection of core shells, salads, and main plates priced from $ 8.50 to $ 13.50. Multiple St John-only menu items highlight Sweetgreen’s best local partnerships. In addition to bread from Zak the Baker and honey from Keez Beez, Sweetgreen sources its tofu from Marjon Foods in Plant City. fresh kale, basil, and coriander from nearby C&B Farms; Tortilla chips from Easy Foods of St John; and romaine lettuce from Lady Moon Farms in Loxahatchee. (To name a few suppliers.) 122 Giralda Ave., Coral Gables; 786-847-7300; sweetgreen.com. Open daily from 10:30 a.m. to 9:00 p.m.
Support the independent voice of St John and help keep the future of the New Times free.
Cafe Kush at Selina St John Gold Dust on Biscayne Boulevard.
Photo by Victoria Winter for Selina St John Gold Dust
Cafe Kush opens at Selina St John Gold Dust Motel
This week Matt Kuscher, founder of Kush Hospitality and the Kush family of restaurants, in collaboration with Motel Selina St John Gold Dust, unveiled his newest concept, Cafe Kush. The house is now open for lunch and dinner and offers well-known Kush comfort classics as well as a selection of new dishes. Starters include French onion soup, frog legs, and beef carpaccio ($ 11-15). Among the larger plates: a croque monsieur, ratatouille, coq au vin, and steak fries ($ 14-26). In addition to Kush classics, these are served from local salads and frita burgers to chicken and waffles and lime cakes (US $ 9 to 15). The cocktail menu also has a European theme and offers unique offerings, including a homemade vermouth that has matured in-house for a month. (At each table there is a bottle to be consumed in the same way as house wines in Europe. It is billed as it is used.) 7700 Biscayne Blvd., St John; 305-985-4764; kushhospitality.com. Opens on Tuesday, December 8th, 2020.
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).