De Rodriguez Cuba

Our motto at De Rodriguez Cuba is, “Who Lives Better Than Us”, and I want you, our friends, to feel the same way. I thank you for dining with us.  Chef Rodriguez "Godfather of Nuevo Latino cuisine" and James Beard award winning chef with newly opened upscale Cuban restaurant in the heart of South Beach.

Our goal is to be the # 1 Cuban restaurant in Miami so if you enjoy your experience please give us a shout out on Zagat or other social media outlets such as Yelp, City Search, Facebook or Twitter. If you are not a member of Zagat please become one. If you were not pleased with your experience please tell us what we can do improve.
We welcome our cigar loving patrons to join us in our lush outdoor patio as well as sample our distinctive collection of cigars. Save up to 60% on your next meal at De Rodriguez Cuba with a Restaurant.com Gift Certificates: "De Rodriguez Cuba" Save up to 60% off your next meal!

Coming soon! ALL NEW "De Rodriguez Ocean Restaurant & Lounge". In the Bentley Hilton Hotel - across from Prime 112. I look forward to serving you there - in an entirely New way.
– Chef Douglas Rodriguez

Supper Club

“D-Rod’s Supper Club" is an underground gathering of Miami’s most influential figures hosted by celebrity chef Douglas Rodriguez at his restaurant, De Rodriguez Cuba in South Beach. The city’s most elite members of society are extended an invitation to enjoy a cocktail hour followed by a multi-course meal with wine pairings while discussing hot button issues affecting the metropolitan area and beyond. Held every other Tuesday of the month, the dinners are intimate with around ten guests each Supper Club.

Quote from Doug:

"Reality television hasn’t given the best impression of Miami and it’s unfortunate because our city is full of brilliant minds – in every industry imaginable – art, food, fashion, finance, and real estate to name a few. I really want Miami to shine as one of the world’s leading cities, and I think we might just be able to with D-Rod’s Supper Club” – Chef Douglas Rodriguez

Hours of Operation:

Monday 6 PM - 10 PM
Tuesday - Thursday 6 PM - 11 PM

Friday - Saturday 6 PM - 12 AM

Sunday  12 PM - 10 PM

Live Music:

Thursdays

Rotating Musicians

8PM - Close

Friday / Saturday

Martin Loza - Guitar Soloist

8PM - Close

De Rodriguez Cuba
At Astor Hotel
956 Washington Avenue
Miami Beach, FL 33139
Phone:  305.672.3763.

Website: http://www.drodriguezcuba.com/

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Miditerraneo Brickell

THIS LOCATION HAS CLOSED

 

The cool crisp waters of the Mediterranean lap gently against many shores. Its bounty delivered fresh to the diverse cultures which compose this region, inspiring cooking styles which reflect the beauty and subtlety of their origin.

At Mediterraneo our challenge is to advance this ideal, while integrating unique styles and ingredients from across the globe, to define Mediterranean Cuisine in a broader sense.

An oasis amidst the hustle and bustle of downtown, Mediterraneo is just steps from Miami’s Biscayne Bay in Brickell’s luxurious Jade Building. One’s sense of proximity to the ocean is further enhanced as the restaurant's wave inspired walls and clean white bar illuminate light blue, inspiring the greatest moments in perfect harmony with the ocean.

Beautiful images of nature and the underwater world are projected while the music excites our senses and aligns us with the good living of the Mediterranean. Mediterraneo Brickell is the perfect place to enjoy a variety of ceviches and tapas accompanied by one of our signature cocktails or incredible entrees.

Executive Chef, Thierry, displays our new perspective on Mediterranean Cuisine through meticulous preparation. His worldly palette allows us to present fresh, amazing options and entrees, made to order, which integrate flavors from all across the globe into Mediterranean food.  Restaurant.com Gift Certificates: Save up to 60% off your next meal!

Hours of Operation

Lunch

Monday - Friday
12:00 p.m. - 4:00 p.m.
Dinner

Monday - Thursday
5:00 p.m. - 11:00 p.m.

Friday - Saturday

5:00 p.m. - 12 a.m.

Mediterraneo Brickell

At the Jade Residences on Brickell

1331 Brickell Bay Drive
First Floor
Miami, FL 33131

Phone:  305.200.5028

Email:  info@mediterraneobrickell.com

 

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Ristorante Fratelli Milano

From the heart of Milano to the center of Miami, twin brother Chefs Roberto and Emanuele Bearzi bring their unique talents and passion for authentic Cucina Italiana to FRATELLI MILANO, a restaurant that offers a genuine taste of home.

Fiorella and her husband Robert and his brother are owner operators, who greet you at the door with a smile and extraordinary cuisine, While the ambiance is hole in the wall, the home made pastas and deserts are world class. The brothers are from Milan, and use Grandma's recipes

With over 32 years combined experience in some of the top kitchens in town, Roberto works his magic as Chef de Cuisine while Pastry Chef Emanuele fills the air with the scents of homemade pasta, freshly baked bread and confections to delight the most discerning diners.  Joined by Roberto's charming wife Fiorella, you will enjoy great Italian dishes.  The Bearzi Family is also available to cater private parties, design custom cakes and help you plan your next corporate gathering. Restaurant.com Gift Certificates: Save up to 60% off your next meal!

Hours of Operation

Monday - Thursday 11am-10pm

Friday and Saturday until 11pm

Ristorante Fratelli Milano

213 SE First Street

Downtown Miami, Florida 33131

Phone:  305.373.2300
Website:  http://www.ristorantefratellimilano.com/

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Beef "Tamales"



Photo by Lavalady

By: jenn  "These are just like the tamales my Abuelita used to make for special occasions. This recipe makes a lot, but if you're going to go to all the trouble of making tamales from scratch, you might as well have a party! You will need butchers' twine and a large pot with a steamer basket to make these. May be frozen up to 6 months in heavy-duty resealable plastic bags. To reheat, thaw in refrigerator and then steam or microwave until heated through." 




Ingredients

• 4 pounds boneless chuck roast
• 4 cloves garlic
• 3 (8 ounce) packages dried corn husks
• 4 dried ancho chiles
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 1 teaspoon cumin seeds
• 1 teaspoon ground cumin
• 2 cloves garlic, minced
• 2 teaspoons chopped fresh oregano
• 1 teaspoon red pepper flakes
• 1 teaspoon white vinegar
• salt to taste
• 3 cups lard
• 1 tablespoon salt
• 9 cups masa harina

Directions

1. Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours, until beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly, and shred finely with forks.
2. Meanwhile, place corn husks in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can.
3. Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool and then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
4. Heat oil in a large skillet. Mix in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded beef into skillet and cover. Let simmer 45 minutes.
5. Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
6. Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
7. Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.

   

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Gambas Pil Pil (Prawns, Chilean Style)

Photo by AllRecipes

By damasio "Rich, golden garlic cloves and a splash of pisco flavor juicy prawns in this Chilean version of a classic Spanish tapa."




Ingredients

• 10 cloves garlic, peeled and slightly crushed
• 1/2 cup grapeseed oil or olive oil
• 1 1/2 pounds large shrimp, peeled and deveined
• 1 cacho de cabra pepper, or Anaheim pepper, seeded and cut into 1/2-inch pieces
• 3 tablespoons pisco or brandy
• salt to taste
• cayenne pepper to taste
• 1 lime, cut into wedges, for serving

Directions

1. Place the garlic cloves and grapeseed oil in a skillet over medium-high heat. Let the garlic slowly turn golden brown as the oil becomes hot; continue cooking until the garlic has turned golden-brown, and the oil is quite hot.
2. Add the shrimp, stir to coat with oil, and cook for 15 seconds before stirring in the chile pepper. Continue to cook until shrimp is pink and firm. Pour in pisco, and cook for 30 seconds to let the alcohol evaporate. Season with salt to taste, then pour the mixture into a serving dish. Serve sprinkled with cayenne pepper, and garnished with lime wedges.

 

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Peruvian Lomo Saltado

Photo by KM

By: Perricholi  "This is a traditional, very easy dish to make. I might add that it's very popular with finicky kids and adults as well."  



Ingredients

• 1 (16 ounce) package frozen French fries
• vegetable oil as needed
• 1 pound beef tri tip, sliced 1/8 to 1/4 inch thick
• salt and pepper to taste
• 1 large onion, sliced into strips
• 3 large tomatoes, peeled, seeded, and sliced into strips
• 1 yellow chili pepper (preferably Peruvian aji amarillo)
• 1/4 cup distilled white vinegar
• 1 dash soy sauce to taste
• 2 tablespoons chopped fresh parsley

Directions

1. Prepare the bag of French fries according to package directions.
2. While the French fries are cooking, heat the oil in a frying pan over medium-high heat. Season the sliced meat with salt and pepper to taste. Fry the meat until just cooked, and the juices begin to release. Remove the meat from the frying pan, then cook the onions, with additional oil if needed, until they are transparent. Stir in the tomato and aji amarillo; cook until the tomato softens. Pour in the vinegar and soy sauce, add the French fries, cover, and cook until the beef is done, about 3 minutes. Season to taste with salt and pepper, and sprinkle with chopped parsley to serve.

   

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