Mitch's Westside Bagels

Upon entering Mitch's, the scene looks promising. Displays all along the entrance offer a wide variety of New York deli staples. To name just a few, homemade whitefish, tuna, egg and chicken salads, chopped liver and a healthy variety of knishes the size of softballs. I couldn't take my eyes off them! The dishes that paraded in front of me while I waited for my brunch buddy to arrive looked generous and hearty.

   I was determined to break my habit of ordering my usual bagel with cream cheese and Nova lox, but nonetheless I peaked at their bagel selections and counted 22... I kid you not! That alone is worthy of my respect. After much debate, I compromised with myself and ordered the Matzoh Brie with grilled onions and Nova. DJ ordered the Westside Ultimate Omelette.

     My dish turned out to be bland scrambled eggs with crumbled Matzoh crackers and the Brie nowhere to be found. DJ's omelette was tastier but only because of all its components- mushrooms, onions, tomato, bacon, sausage and cheddar. Her side of hash browns was as interesting as my eggs.

  We shared an order of almond French toast that was generously covered in nuts but not extraordinary in any other way. They were nice enough to go with our creamy café con leche.

     I can't shake the feeling that my unlucky choices didn't give this place a fighting chance.  Their menu is extensive and includes many of the classics that you expect from a New York deli with the exception of desserts. Not one homemade macaroon, not one piece of  marble cake or cheesecake. Why?

     This mystery must be solved with a second visit.

PS:  I returned to Mitch's a week later and ordered the whitefish salad sandwich on a multi-grain bagel with a side of coleslaw. The whitefish salad was creamy and the taste fresh and salty. The coleslaw was a little sweeter than I'm used to but in a good way.

     Hubby ordered a breakfast platter in spite of my warnings and my disappointing previous experience. I'll say one thing: They were consistent with their eggs. John's were no tastier than mine.

     Finally, I couldn't leave a second time without surrendering to the call of those massive knishes so I ordered a Philly Cheesesteak knish to go. I should've ignored that call. The potato didn't taste fresh and the steak and onions must have stayed back in Philly because I only found a few sorry slivers of some kind of meat buried in the potato mash.

  And about the desserts mystery, I did find a selection of cookies and boxed rugalach sitting on the counter next to the cash register. As if dessert decisions could be made on your way out of a deli. It just doesn't work that way.

     So much for second chances.

BB Free ©2014

Shake Shack

Hamburger questing is getting harder and harder. John and I believe we have already found the Holy Grail of burgers, at least here in Miami, so the bar has been set very high. We didn't, however, expect to be so thoroughly disappointed on this day.
   

   The Shack doesn't have a lot of choices for hamburger assembly. They are small and do not constitute a full meal for anyone over the age of seven. We shared an order of their "hand-cut" cheese fries which were soggy with a mixture of melted American and cheddar cheeses that resulted in a slightly antiseptic aftertaste.

     The only tolerable part of the meal were the shakes, the key word being "tolerable". I ordered the peanut butter malted and John the chocolate. He found his no better than the ones at Steak & Shake. Mine couldn't decide whether to be peanut butter or malted. I expected distinct peanut butter with a hint of malt. All I got was lazy peanut butter, hidden malt and a sudden craving for the Summer peach shake at Chik-Fil-A.

     I'm a little worried that this place came so highly recommended because usually my sources are reliable. But eatery-hopping is always a "hit or miss" proposition. Shake Shack was definitely a "miss". 

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Boater's Grill

Finally! A beachy afternoon at the foot of my favorite lighthouse in Key Biscayne. I waited patiently for a weekend not plagued with Summer storms, and as soon as the weatherman gave the go-ahead, we were off! Sunset-painted skies, evening tropical breezes, the ocean as warm as bath water, a little sangria... This is why I live in Florida!

     As the sun continued its gentle farewell to the day, I set out to get my seafood fix. Boater's Grill sits high over an inlet in Key Biscayne called No Name Harbor, where vessels drift lazily in and out, which makes for a picturesque view from the restaurant deck. If you can coerce the mosquitoes into leaving you alone, the scene can be quite zen.

     And that's where the appeal ends for me. The portions were small, food presentation was sloppy, the price was arrogantly high and didn't even include a basket of bread on the table, and the waiter seemed inconvenienced by having to do his job.

     John wasn't feeling seafood so he ordered Chicken Fetuccini Alfredo. Surprisingly, their Alfredo sauce was not terrible. I ordered Shrimp Scampi with a side of black beans and yucca fritters. I got six unimpressive shrimp swimming in somewhat watery garlic sauce, beans that tasted like they were from a can, and totally bland yucca fritters.

     Been there, done that, blogged about it. Sailing on!

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Balans Bar & Grill

It's Jackie's turn! One of my favorite restaurant-hopping companions is having a birthday and we must celebrate. The dining terrace at Dadeland Mall has four new eateries and we have tried them all except Balans, so this is the obvious choice. To my great Anglophilic delight, turns out this restaurant is originally from my beloved London. Across the pond, it's a popular and trendy chain frequented by yuppie English crowds.

     The restaurant is not expansive, but it's elegant and sleek in décor. Photographic murals of London landmarks adorn each of the two distinct areas of the space, mixed in with some Art Deco-inspired seating and lighting.

     As is customary when I chill with the girls, we started with cocktails. Liz ordered the Happy Sundae, which indeed contained happy juices such as Bailey's and butterscotch Schnapps. The birthday girl ordered her signature Cosmo, and I reluctantly ordered a lychee martini because I have a very hard time finding a bartender that can make it to my satisfaction. Today the odds were in my favor. With just a few specs, Barkeep John succeeded in making me smack my lips with pleasure. In fact, he made it a point to come to the table to make sure that the waiter had conveyed my instructions properly. Good call!
     For lunch, Jackie ordered the spinach and ricotta ravioli, Liz ordered the Indonesian noodles, and I chose the Reuben. Jackie's portion was generous, and the ravioli were covered in a creamy blue cheese sauce that was pungent in a good way for me, not so much for Jackie. I will say, though, that since blue cheese has so much 'personality', the dish didn't require as much sauce as was on the plate. It made it a little overwhelming.
     Liz's noodles were also generous for a lunch portion and the flavor sweet, satisfying and surprisingly not spicy at all, as most Asian dishes tend to be. I think my sandwich was the only notable disappointment.
     A Reuben is quite straightforward, and all the expected pieces of the puzzle were present- the roast beef, the Thousand Island dressing, the sauerkraut and the Swiss cheese, although this last element was almost absent. The menu indicated that the sandwich would be served in a toasted onion roll. I asked if they had any type of whole wheat or grain bread I could have as a substitution. The waitress said yes. My sandwich came hastily put together between two lifeless slices of rye bread. Not even close. The roast beef was plentiful and delicious, I will say that. The side fries were pedestrian at best.
          No birthday meal is complete without a dessert, so Jackie chose the Amaretto cheesecake. This was not a dessert for sharing. It was so silky and flavorful, it was hard to refrain from encroaching on each other's portions. I could've had one of those all to myself! Birthday Girl also ordered a bread pudding that was doused in crème anglaise and rum-soaked raisins. I'm not a bread pudding fan, but I took a taste and found it predictable except for the crème, which had a haunting hint of orange that puts this dessert on the map.
     Some aspects of this restaurant are excellent and worthy of another visit. Others need improvement. We're all a work in progress.

    BB Free 

*Balans at Dadeland has closed, but another location in Miami is open for business.

Smith & Wollensky

It seems that everyone is familiar with this steakhouse except me, so John's birthday seemed the perfect opportunity to check it out, especially since steak is the best way to lure him into another foodie adventure. The location is the first thing this restaurant has going for it. It sits right on the edge of South Pointe, the southernmost tip of Miami Beach.

     The ocean views from their outdoor seating or the tables situated near the expansive windows are tropical and invigorating. High-rise condos tower on the other side of the inlet, jet skis cut white foam gashes on the turquoise water, fitness lovers walk, jog, or ride bikes on a boardwalk framed by monumental rocks.

   

     I began lunch with a Blood Orange Mimosa and loved the Prosecco fizz, but being the unsophisticated drinker that I am, I couldn't take the added bitterness of the blood orange taste. This is in no way an indictment on the drink, but more on my juvenile preference for sweet alcoholic beverages. If it doesn't taste like a liquid Jolly Rancher or Tootsie Roll, I check out. Hubby was happy to finish the Mimosa for me.

     Their table bread is scrumptious. A flower-shaped loaf of meaty, sweet bread with just a hint of glaze, sprinkled with rosemary and Kosher salt, and served warm with whipped butter on the side. Oof! Too good!

     There was no question that we would be sampling their beef as that is what they're known for, and I don't think any establishment should call itself a 'steakhouse' if it can't deliver superb beef consistently. Both of us chose the Filet Mignon, medium-cooked, but prepared differently. John ordered it charbroiled and I the Gorgonzola-crusted. Smith & Wollensky is a steakhouse, alright. Their medium-cooked is a perfect shade of pink, as it should be, John's steak had the expected thin layer of charbroiled crust, and the beef is conservatively seasoned so "meat tastes like meat", like Hubby says.

     The Gorgonzola 'crust' on my steak turned out to be a creamy cover that wasn't too much or too little, but the ideal amount for each bite of meat to be complemented by the assertive flavor of the cheese. Every morsel of that steak was magic in my mouth.

     We ordered a sharing portion of Creamy Corn with Manchego as a side that I found silky and flavorful. Hubby didn't appreciate the presence of scallions and red peppers. His argument is that corn should not be in the company of other vegetables.  Uh... John, meet succotash.

     This was one instance in which I would make sure not to skip dessert. S&W's Coconut Layer Cake came with high recommendations and I was intent on trying it. Several components promised to make this cake extraordinary. The sponge cake is infused with Malibu Rum, the wafer or 'tuile' is crisp and together with the thick shavings of fresh coconut, adds a dramatic touch, and it's all served with a generous dollop of heavenly homemade coconut whipped cream. Sounds good, right? Not so fast. Sadly, the one weak link was the most critical- the sponge cake. It wasn't evenly moistened, so some bites were disappointingly drier and less flavorful than others. My mother-in-law's no-frills or tuiles coconut cake could give this one a run for its money on the flavor front.

     Generally speaking, I really liked the restaurant. They're not renowned for nothing. I wouldn't mind coming back, but for now, I can check it off my list.

BB Free ©2014

94th Aero Squadron Restaurant

In the interest of honoring my magnificent husband on Father's Day, I took a break from my month-long birthday celebration to take John to brunch. There's been a rumor circling around town that this restaurant has a budget-friendly yet lavish Sunday brunch, and this was the perfect opportunity to investigate. I'd been there once before over twenty years ago for a bridal shower, so this was a day of rediscovery.

     The Squadron was understandably packed, but since we had reservations, we only waited five minutes to be seated. Fortunate, because the waiting line was overwhelming. I found the decor whimsical and successful in recreating a wartime European farm, complete with bales of hay, an antique plow, a silo, military trucks, and strategically situated weaponry, seemingly at the ready.

     
And that was just outside! Indoors the theme continued with wartime posters, lighting fixtures in the shape of airplanes, aircraft wings hanging from the ceilings, and stone arches and fireplaces.
   When a buffet brunch begins with unlimited Mimosas, we're starting off on the right foot!

     Now, to say that the variety of dishes available was wide is an understatement. Beef, pork, ham, and chicken each prepared in at least three different ways; crab legs, shrimp, oysters, and my best friend that afternoon, a stunning Valencian Seafood Paella done to perfection. The taste of the sea was potent and satisfying, the texture of the rice was ideally pulpy, not too soppy, not too loose, and it made the perfect home for the usual inhabitants- lobster, mussels, cuttlefish, shrimp, all living together in mouthwatering harmony.

     A garden of different salads covered an entire wall- hearts of palm, pasta, couscous, Chinese chicken, potato, mixed greens, and various others. A mountain of bread pieces of every type imaginable, including some I didn't recognize, rose over a corner table flanked by another table with an extensive selection of cheeses, hard, soft, and spreadable.

    During my reconnaisance walk, I peeked into the roll top servers, all in perfect formation, and I found more surprises awaiting- lamb stew (Estofado), salmon, Island Rice, stuffed pasta shells, lasagna, fried plantains, corn tamales, and fall-from-the-bone barbecue ribs.

     For breakfast food lovers (who isn't?), a small open kitchen is designated exclusively for the preparation of waffles, omelettes, Eggs Benedict and home fries, all to order.

   

Sweets were displayed at several locations within the restaurant. A table dedicated to coffee included breakfast and danish pastries as well as mini-muffins. A shoehorn-shaped table burst generously with cheesecakes, carrot cakes, brownies, blondies, several different chocolate cakes, flan, rice pudding, and at the center, a chocolate fountain with marshmallows, strawberries, and lady fingers ready to be dipped in the velvety flow.

     There are certain repercussions to serving unlimited Mimosas. Patrons can potentially get so comfortable that they feel compelled to take the microphone from the keyboard player and regale the helpless audience with hilariously sloppy renditions of Frank Sinatra and Olga Guillot classics. When John and I were first seated right next to the music, we thought it would inhibit our conversation, but as it turned out, we had front seats to the impromptu portion of the entertainment. Some people have real guts, and I applaud them for it. We got brunch and a show!

   

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2014 Kitchen Experiment #5 - No-Bake Cheesecake

     It works! I was skeptical, but I'm a believer now. Courtesy of my daughter Laura, this no-brainer of a recipe is a quick 'go to' when the cheesecake craving hits and 'from scratch' just won't do.
     Six simple ingredients, one of them optional: one can of condensed milk, eight ounces of softened cream cheese, one tablespoon of vanilla extract, 1/8 of a cup of lemon juice, a graham cracker pie crust, and a can of fruit in syrup, if you so desire.
     Mix everything together but the fruit until smooth, pour on the pie crust. That's it! It even starts to set before you refrigerate it. The flavor is rich, the texture is silky and caresses your palate. Craving crisis averted!
     I made the mistake of buying an extra-large crust without making adjustments to the rest of the ingredients, and my mixture was too thin and barely made it to the edge of the tin. I had to spoon the servings on the plates rather than cut neat slices. Didn't stop my 86-year-old mother from licking the plate clean, though!

 

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