Monthly Archives: August 2014

steamy & dreamy

Steamed Clams

There’s a real art to crafting a delicious surf ‘n’ turf dish. Chef David Sears combines steamed clams with crisped pork belly for a special Miami Spice menu entrée!

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Shh…Secret Sauce!

Tuna Tiradito

Our tuna tiradito elevates raw tuna with just a handful of ingredients. What’s the flavorful secret behind this deceptively simple dish? A sauce made with puréed granny smith apple, lemon, yuzu and truffle oil. Try it during Miami Spice!

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journey to the milky way

tres leite 2

Skipping dessert during New York Restaurant Week is a no-no! Our Tres Leite is a sweet sponge cake soaked in a three milk syrup served with doce de leite cream and cachaça flamed mango.

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rock on with rock fish!

NY RW - rock fish

What’s happening for New York Restaurant Week? Our Rock Fish a la Plancha is accompanied with charred asparagus, grapefruit, tomato caviar and toza-su. We call this entrée “summer on a plate!”

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why so crabby?

Soft Shell Crab Sliders

Soft shell crabs are only in season for a short window of time. We like to fry these crustaceans in a salty cornmeal coating for our delectable sliders. Delicious!

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