Cuban Guys

   

Fast, cheap and authentic are the words that come to mind when describing these little joints that have popped up around Miami. The menu is quite full of everything you would expect to find in a Cuban sandwich shop. Plantain chips, yucca fries, cod fritters and their signature crispy string fries, all fresh and prepared on the premises, from what I could see.
     John ordered the Original Frita, a thin slice of meat heavily seasoned with paprika, grilled onions and a shower of string fries on a Cuban roll. He didn't care for the seasoning so he wasn't impressed.
     I had the Pan con Lechón, pulled pork marinated in garlic 'mojo', grilled onions and their signature blanket of string fries on toasted Cuban bread. I have to say I liked it. The pork was tender and tangy, as I expected. I do think a little more meat and fewer string fries would make these sandwiches top notch in the fast-food kingdom.
     I wouldn't make a special trip for their food, but they add variety to the options for inexpensive, casual meals. That's a good thing.

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ChillN Nitrogen Ice Cream

Tucked away in a drab and nearly lifeless strip mall on the East side of Miami's US1, is this minuscule place with the most delicious little secret. When you take a panoramic view of the shopping center, traffic is nearly undetectable except right in front of ChillN. Hoards of people huddle inside and out like bustling ants on a hill, perfectly willing to wait for a turn to place their orders.

   
     Given my vast ignorance in matters of chemistry, my expectations of flash-freeze nitrogen ice cream were not high. I couldn't shake the images of creepy cryogenic experiments from my head. What I found was the creamiest ice cream I've ever had this side of my beloved gelato. The flavor choices, add-ons, and miscellaneous elements available can be combined in nearly limitless ways to build your personal cup of heaven.

     I chose pumpkin frozen yogurt with Nutella and brownie bites. John had one of their specials or 'Equations of the Week', chocolate ice cream with cookie bites. Both the yogurt and the ice cream were satisfyingly dense and velvety and the flavors mild yet distinctive.
     These little unexpected gifts from Providence make life so much sweeter!

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Finka Table and Tap

What do you get when you mix Cuban 'vaca frita', Korean barbecue ribs, Peruvian ceviche, ranch-style decor, and '60s oldies music? No, not chaos. Not if it's done with creativity and attention to detail.
     Finka defines eclecticism. The broadly diverse fusion menu is not an accident or the result of an absence of purpose. It's deliberate, and the ingenuous minds behind it knew exactly what they were doing. The concept for this gastropub was born to the descendants of Cuban cuisine royalty. The founders of Islas Canarias, a staple in Southwest Miami for over 30 years, are the grandparents of Jon and Eileen Andrade, the young creators of this buzzing new establishment.

      Even before you walk in, you get a preview of what awaits in the form of  'the Finka Couch', a bull made entirely of horseshoes that doubles as a bench and sits politely to the side of the door. Once inside, the place speaks 'ranch'- wagon wheels, blown glass pendant lamps hanging from ropes, and stable tools on the walls.
     My aperitif was called 'Summer Love', a mystical concoction that included elements such as honey vodka, cardamom syrup, and egg whites among others.This unlikely mixture resulted in a perplexing flavor. It was bitter but also sweet; it left a trace of aromatic spice but also of fragrant flowers. Based on such polarity, I shouldn't have liked it, but I did... very much.
     John ordered a Two Brothers (Ebel's Weiss) beer and thought it tasted like a Miller Light. I'm not sure how the Two Brothers would interpret that.

     In spite of its variety, the menu is not unusually lengthy but it's an intentionally smart and comprehensive representation of the three main cultural themes.
     John ordered the Korean pork ribs served over a bed of truffle fries, which looked more like potato sticks than fries. Hubby picked the bones clean, but he insists it was out of his general penchant for ribs, not because these were particularly exceptional. I had the Vaca Frita with glass noodles and found the dish generous, savory and comforting.
     Dessert options were not plentiful; in fact, they don't actually have a dessert menu yet. From the limited choices available, I made an executive decision and ordered the 'natilla', the Cuban version of custard. This one comes in a glass with a layer of pulverized Oreos at the bottom, then natilla, chocolate fudge and topped with walnuts. It was good for that last bite of sweetness to end the meal, but John tasted it and said, "Oh, so 'natilla' means pudding." It was that ordinary.
     Without a doubt, this is a place of sharp contrasts, bold flavor couplings and unexpected culinary turns. It works. Nevertheless, most of their repeat customers are probably going to be of Latin background and authorities on many of these specialty dishes. Caution must be taken to present assertively full-flavored dishes with consistency.

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Beachhouse Restaurant

The West Coast of Florida is blessed with arguably the most spectacular sunsets in the world, and Beachhouse on Anna Maria Island is a piece of prime real estate for sunset-watching. The patio seating is on the sand and as you settle in, you are front row center for the nightly spectacle.
     Temperature in the seventies, a healthy breeze and not a cloud in the sky to impede our view... Every time I watch the sun slowly approach the horizon, I can't help but smile with anticipation, and when that big white ball grazes the distant water line and begins to melt into it, the five-year-old in me whispers "do it again".

     The interior of the restaurant is not too shabby either. It accommodates a very large number of people comfortably, the bar is attractive, there is a massive wine rack behind glass in place of a wall which looks very dramatic, and they even have a gift shop.
     This time we ordered chicken and pesto crustinis for an appetizer just to mix things up a bit. They were good, but not enough to eclipse the table bread- a basket of warm, doughy homemade pineapple coconut bread served with whipped butter. Oh my! I sigh at the mere memory. I abstained from alcohol that night, but John ordered a JDub's IPA (India Pale Ale). He found it too bitter and not a good partner for our first course.
     For entrees, John ordered the beef tips with risotto and I had the fish platter with garlic mashed potatoes and coleslaw. His beef came in a flavorful tomato-based sauce that helped the otherwise uninspired, slightly undercooked risotto.
     My dish was simple and satisfying. The grouper virtually walked off the shore and onto my plate, it was so fresh, and the potatoes were savory, but I could've skipped the coleslaw.
     As often happens, we were craving a sweet ending to the evening but nothing really stood out on the dessert menu. We ordered their "homemade" Key lime pie just to quell the yearning. When it came, we looked at each other in stunned silence. It really did look 'homemade' - a simple wedge of pie, no whip cream, no embellishment on the plate, not even a particularly attractive shade of green. Then we took a bite and the phrase "don't judge a book by its cover" took a whole new meaning. Flawless balance between sweet and tart, just the right amount of crumble on the crust. Turns out any embellishment would have been superfluous.
   A simple anniversary dinner on a magical night in a captivating setting is an irrefutable Godwink.

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Island Creperie

     Our idyllic anniversary weekend in Anna Maria Island must come to an end, but before we head home, we indulge one last time with a visit to this quaint little bistro for breakfast. As all structures are in this narrow strip of land, this café is a simple rectangle painted in a vivid shade of lavender. Inside, the tables are small, and the overall tone is decidedly French.

     Coffee was, of course, the first order of the day and both Hubby and I were in a Mocha mood. He didn't care much for what we got. He found it weak and lacking in any coffee flavor because of the chocolate. I found it quite French- not weak but not too strong, and the chocolate flavor didn't offend. Chocolate never does.

     John ordered the Crepe Buckwheat Breakfast with two eggs, mozzarella cheese and bacon, and found it nothing more than satisfactory. I ordered the Big French Breakfast in an attempt to try as many items as I could from one plate. This one included two thin strawberry jam crepes, a small croissant and French toast. All items are dusted with powdered sugar, which for me is always an indication of good things to come. The warm croissant was so light and fresh, I thought it would float out of my hand. The crepes were disappointing, a sadly ironic fact considering the place is a 'creperie'. I don't think it was the quality of the crepe that was lacking, but the fact that they needed something creamy inside to balance the powerfully sweet jam.

     But the French toast...  I'm going to make a big statement, but I'll start with a disclaimer. While it's true that I don't eat French toast with great frequency, I've had my fair share, and I must say that this is probably the best French toast I have ever eaten. You are only served one, but that 'one' is a thick slice of Brioche bread allowed to soak in liquid just long enough to create a moist, pulpous, sweet sponge. I was done. Nothing could possibly follow, and I was thankful for the little island's decadent sendoff as we returned to the real world.

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Seasons 52

Miami Spice 2014 is officially over, but I couldn't let it slip into history without one more nibble. This establishment is trendy, friendly and classy- the quintessential yuppie eatery. Dark wood, muted geometric upholstery on the booths, and playful animal print on the bar stools mix together to make a comfortable and inviting atmosphere.
     I made a new friend at lunch that day, the Superfruit martini, and we had a lovely afternoon. It's an exquisite blend of all-natural Veev Açai Spirit, blueberry-pomegranate juice, Agave nectar and lime juice. The garnish of blueberries dutifully soak up the sweet potion for a luxurious finale when you reach the bottom of the glass.

     I'm very selective about my cocktails and usually satisfied with a small sampling, but this time I loved that the waiter left the shaker at the table for seconds... and thirds. It helped my new friend and I cultivate our relationship. John had a Monk in the Trunk Pale Ale. No, really, that was the name of his craft beer, and he enjoyed it.
     For appetizers we both ordered the chicken avocado flatbread, and ended up taking almost a whole one home because the portions were extremely generous. It was light, flavorful and perfectly crispy.

     I ordered a Barbecue Chicken Salad with a side of quinoa grain in a citrus dressing. You could say the presentation is dramatic. The plentiful greens are held captive in a wide cylinder in the middle of the plate, which quickly runneth over when the waiter removes the cylinder and releases the prisoners. The dressing is a refreshing cumin-lime mixture, and to my surprise and delight, blue cheese crumbles play hide-and-seek in the forest that is my salad.You almost forget the juicy barbecue chicken breast that sits on the plate waiting patiently for your attention.

     The quinoa grain seemed bland at first in spite of the amusing citrus flavor, but after a few bites, the palate really commits to the citrus, and no other seasoning seems necessary.

     John had the Signature Angus Beef Burger with a side of roasted potato wedges. The potatoes did not distinguish themselves in any way, but they came with two very intriguing dipping sauces. One was a truffle cream and the other a Zinfandel barbecue. The last one in particular was full and rich in flavor, and endless ideas for its use danced in my head with every taste.
     John found his burger overseasoned and overcooked. He didn't get that recognizable taste of beef he searches for in his meat.
     His dish did come with the most adorable little mason jar full of pickle rounds dipped in that delightful cumin-lime mixture, which I promptly appropriated. The pickles, not the jar.

     Dessert was a choice from nine "Mini Indulgences",as they call them, or as I call them, desserts in a shot glass. Every one deserves a mention, so here goes: Chocolate Peanut Butter Torte, Belgian Chocolate S'more, Key Lime Pie, Mocha Macchiato, Pecan Pie with Vanilla Bean Mousse, Carrot Cake with Cinnamon Honey, Raspberry Chocolate Chip Cannoli, and Blueberries with Lemon Curd. They couldn't have made it any harder, but in the end, and after much indecisiveness, we settled on the Mocha Macchiato for John and the Raspberry Cannoli for me. I can see why they only give you a small portion. They are lethally delicious!
     Seasons 52 is the kind of place where you can't help but be happy. Generally speaking, the food is good, the atmosphere is lively and the service is impeccable. I look forward to my next visit.

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Bridge Tender Inn & Dockside Bar

When we arrived on Anna Maria Island to begin our anniversary getaway, we took a stroll around the tiny island in search of somewhere to have a late lunch. Just around the corner from our hotel, a sign that said "Voted Best Bar & Grill on the Island" caught our attention. A young ginger-haired man swiftly moved in to greet us warmly and lure us with reassurances that the sign was valid and promises of tasty treats.

     The Dockside Bar is the outdoor half of this eatery, and it consists of a no-frills tiki bar surrounded by metal tables and chairs located so close to the bay water, the sand under your feet feels moist. On this lazy afternoon, live entertainment was provided by Larry, and ex-DA with a sweet, melodious voice and a binder full of beach bum songs. Even John, the discerning musician, enjoyed his cool stylings.
     The menu offered a variety of frozen tropical drinks but the one called Banana Cream Pie was the most intriguing to me. It wasn't bad, just not thick enough. I like my frozen drinks to go down like milk shakes. Not that this one didn't go down smoothly. So much so, that I had a happy buzz for the rest of the day after my one-drink limit.
     I ordered the grouper Reuben with a side of coleslaw.  John ordered the blackened saba (Japanese for mackerel) with chips. The twist on the Reuben worked. The grilled rye bread was buttery and crunchy, and Mr. Grouper goes quite well with sauerkraut, Swiss cheese and Thousand Island dressing, thank you very much! I didn't even mind that they mistakenly switched my side from coleslaw to fries. Actually, they were fresh out of the fryer, crispy and well seasoned. John's sandwich was not remarkable, but he liked that it wasn't overtly 'fishy', as he described it.
     I can't conclude without mentioning the friendly service. Young Redhead and our server, Samantha, project a casual contentment that is enviable. If that is what island life does for your disposition, I can't wait until retirement!

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