Taquiza has become the go-to spot for authentic tacos and late night eats on Miami Beach. Started by Eating House and Freehand Miami alum Steve Santana, it serves up tacos on house-made masa that has everyone buzzing. Chat Chow TV sat down with Santana to find out more about them and the concept behind them.
The fast casual restaurant, located on the first floor of the Eva Hotel, is a no-frills taqueria serving up seven different types of tacos to a standing-room only crowd. Santana emphasizes that everything in Taquiza is homemade right down to its masa corn tortillas, which uses corn grown in small heirloom farms. Other popular menu times include the guacamole with hand torn chips, dry rubbed beef jerky, and its take on the popular ice cream treat the choco taco.
But Santana hasn’t always been a chef — he actually began his career doing digital work, but always had a passion for food. After helping coordinate one of the first-ever Cobaya dinners, he met chef Jeremiah Bullfrog and began assisting him on his food truck. His passion grew from there and before long he left the digital world and became a chef full time.
Curious how Santana learned how to master the masa tortilla? Or what tacos are his favorite on the menu? Find out all that and more in video above.
Oyster bars have been showing up all over Miami as of late, but the clear leader of the pack is Downtown Miami’s Mignonette. Started by Blue Collar’s Danny Serfer and restaurant blogger and lawyer Ryan Roman, Mignonette channels a classic oyster bar in a laid-back modern setting.
Those who are familiar with Serfer and Roman know their “bromace” is one born of the digital age. Serfer followed Roman’s blog while in New York City and the two eventually connected over Twitter. Soon after, Roman started coming into Blue Collar and a friendship was formed. A few years later they decided to take their relationship to the next level — no, not that level — and opened Mignonette together in the summer of 2014.
While oysters are very much the star at Mignonette, with the day’s varieties displayed predominately on a board in the middle of the restaurant, the restaurant also carries plenty of fresh Florida seafood prepared every which way along with a veggie board made famous at Blue Collar. But if you aren’t a seafood fan, no need to fret, they made it a point to add non-seafood items to the menu like the prime rib and turkey dinner for those more carnivore inclined.
Want to find out how Roman inadvertently blew Serfer off? Or how they came up with their catch phrase #fuckingfancy? Find out all that and more in the video above.
Chopped judge, TV personality and the man behind plenty of the country's top restaurants, Scott Conant, is back in South Florida with his newest concept, Corsair, inside Aventura’s Turnberry Isle Hotel. Chat Chow TV sat down with the charming chef to learn more about Corsair, its inspiration and what rituals he has for his restaurants.
The welcoming restaurant located close to the property’s massive golf course plays off its maritime-inspired name with a warm palate and interior tones designed by popular designer Meyer Davis.
“It’s a celebration of sorts of this area,” Conant adds about the design.
The restaurant serves a blend of Mediterranean and local flavors to create its unique spins on dishes like a deconstructed lasagna, polenta waffles and porcini braised veal. For the beverage program he enlisted California’s Rob Floyd who has set up bar programs for the SLS in Hollywood and several of Conant’s restaurants.
As for his other popular restaurant on Miami Beach, Scarpetta, that has produced some of Miami’s top chefs including Macchialina’s Mike Pirolo and Top Chef’s Nina Compton, he says they are all good friends still and enjoy getting in the kitchen together.
“It’s nice to know we can bring the band back together and play some cover songs,” Conant says with a slight laugh.
Want to know what Conant’s favorite indulgence is? Or what ritual he has at every restaurant of his? Watch the video above to find out.
Threefold Cafe, Coral Gables’ newest all-day breakfast spot, serves up a unique combination of Australian dishes with a Florida twist. Opened this Summer by two Melbourne transplants, Teresa and Nick Sharp, they offers diners a taste of their native Australia dining philosophy with fresh local food. Chat Chow TV sat down Teresa to find out more about the restaurant, its extensive coffee offerings and some of the restaurant’s top dishes.
The pair relocated to Coral Gables after Nick was transferred for work. Missing Melbourne’s “off the charts” coffee the duo decided to open Threefold Cafe. All the coffee is sourced locally from Panther Coffee with all the baristas professional trained on-site by their coffee “Yoda” from Panther Coffee.
The menu encompasses their love of breakfast featuring dishes made with plenty of free range eggs, Zak the Baker bread and lots of creativity. Some top sellers according to Teresa are the “Pope Benedict” served on top of hash browns instead of English muffins; the “Smashed Avocado” bread and the “Not So French Toast” — a savory take on a classic breakfast dish.
Curious what lunch offerings Threefold offers? Or where they source their products from? Find out all that and more in the video above.