With ocean views, a celebrity chef and the freshest seafood available,Lure Fishbar inside the Loews Miami Beach Hotel has quickly gained a large following since its opening in December 2013. Chat Chow TV sat down with Josh Capon, the Executive Chef and partner, to learn more about Lure, how it stacks up to the NYC outpost and what he has in store for Miami.
Lure Fishbar has been an institution in NYC for more than 10 years — it’s so popular in fact that their was a social media outcry when rumors circulated that it may be closing. While the original outpost is still very much in business, the owner of the Lowes had been a big fan of the restaurant and convinced Capon and his team to come down to Miami.
“We thought the space, the timing and location was perfect,” notes Capon. “And I think we’ve created something really special here.”
While the restaurant’s menu has many similarities to its NYC sister location, such as fresh seafood towers, sushi and its famous Bash Burger, the menu also features unique dishes that showcase European and Latin flavors like Seared Diver Sea Scallops with Steamed Clams and Chorizo and Steamed Red Snapper with served Veracruz style.
Heading up the bar program is bartending veteran Robert Ferrara, who has created a menu featuring creative cocktails filled with fresh ingredients that are perfect for its Miami Beach setting. Capon himself is a big fan.
“He’s constantly coming up with new, inventive seasonal cocktails that blow people away,” adds Capon. “He’s a huge talent, an absolute pleasure, and we’re very lucky to have him.”
Capon has plenty of exciting projects in the works, most notably his new half hour food competition show titled “Frankenfood” which just began to air on Spike TV this month.
Want to learn the secret to Capon’s award-winning Bash Burger? Or find out how to get yourself a (possibly) complimentary drink? Watch the video above to find out all of that and more.
Chat Chow TV partnered with Miami Herald's Indulge Magazine to produce a behind-the-scenes video of Miami's most famous foodie, Lee Schrager at a fried chicken feast showcasing recipes from his new book "Fried And True".
Blackbrick Chinese is the newest restaurant in the growing Midtown Miami neighborhood from Richard Hales, the chef and owner of Sakaya Kitchen and Dim Ssäm à gogo. The restaurant serves classic Asian dishes with the distinctive twist that Hales has built his reputation on.
The food at Blackbrick is inspired by Hales’ Filipino, Irish and Italian heritage, along with his travels throughout Asia and his time spent in New York City’s Chinatown. He tells Chat Chow TV that his main goal of his restaurants is to bring good Asian cuisine to Florida.
He stresses that Chinese food should posses a whole palate of flavors — not just spicy and sweet — and that is what he tries to showcase in his cuisine. While his other restaurants are more fast casual, Blackbrick Chinese is a return to Hales’ roots offering full service and bar.
The menu offers an array of dishes from the classic egg rolls, dim sum, homemade noodle dishes, along with a newly launched brunch featuring breakfast fried rice, hot pockets, and fortune cookie waffles served with Korean fried chicken. For desserts, Hales enlists his wife to make homemade fortune cookies and pastries, served with a side of Azucar Ice Cream.
The funky interior, designed by Hales himself, showcases portraits of his heroes in Russian general attire, graffiti walls, and bright red light fixtures hanging from the ceilings. A nod to the fun, laid back vibe of the restaurant.
Wonder why the restaurant goes by Midtown Chinese? Or want to learn more about his chefs “Real Deal” and the “Chili Master?’ Watch the video above for all the delicious details.
Tucked away on Coral Gables’ Miracle Mile is the new wine bar and restaurant Uvaggio. The cozy spot has garnered a lot of buzz because of its unique approach to wine and dining. Chat Chow TV sat down with Uvaggio’s Head Wine-O Heath Porter to learn more about the restaurant and its interesting take on the wine scene.
Uvaggio is part dining experience and part wine bar, carrying around 700 different bottles of wine, by 120 different labels, and prides itself on carrying uncommon wine varieties.
“Seems like everybody else wants to carry a lot of the same things, and that’s awesome if people want to go there and drink that,” Porter notes. “But I’d rather come here and try something I don’t drink sitting on my couch every night.”
The extensive wine program also features high-end bottles poured by the glass using a Coravin, a members only wine club, and wine tastings for people of all different levels.
As for the cuisine, Executive Chef and Top Chef alum, Bret Pelaggi, goes the untraditional approach and pairs the food with the wine — not the other way around. Creating interesting dishes like Braised Beef Short Rib with black licorice tea consommé and Octopus “Naranja Agria” that pair perfectly with wines on the menu.
Unlike many other wine-centric restaurants, Uvaggio doesn’t take itself too seriously. Uvaggio’s fun irreverence can be found throughout the restaurant, like its wine list separated by witty titles such as “Full Bodied, Plus Sized Wines” and “Juice Only I Would Drink” and Metallica soundtrack often heard playing in the background.
“Let’s just have fun. At the end of the day there is no ambulance coming if we screw up whatever we’re doing.” Porter adds. “It’s food, it’s booze, it’s wine, isn’t that we like?”