Thursday, April 9, 2009

Edy's Chicken & Steak - North Bay Village

[Sorry, this place has closed]

A couple years ago a sign went up on a storefront along the 79th Street Causeway for "Edy's Chicken & Steak". Then it seemed like nothing happened for nearly a year. Several months ago I noticed that, lo and behold, the place had opened up, yet the name still was not exactly luring me in. Chicken? and Steak? Umm, Ok...

Finally curiosity got the best of me and I peeked in and grabbed a menu. Well, this isn't just any "chicken & steak," but it's Peruvian style rotisserie charcoal broiled chicken - and even better, it's "famous from Falls Church, Virginia" according to the menu! After a little checking around, I learned that Edy's is reasonably well known in the DC area for its chicken, and even more so for the accompanying green sauce.

We got a whole chicken with a side of Peruvian potato salad (can also get french fries or yuca), which also came with a couple small green salads, for $16. The chicken was indeed good stuff - crispy well-seasoned skin, meat was hot but still tender and moist. But the star was the sauce - a spicy and herbaceous green chile sauce which just really perks up your taste buds. Another milder but slightly piquant mayo-based sauce (which the server could only describe to me as "white sauce") was also good. The potato salad was made with a mix of exotic Peruvian potatoes but a wee bit bland.

The menu also has a few steaks, a mixed grill with chicken, steak, pork chop and chorizo, and several different sandwich options. We've gotten take-out several times since my first visit (only the chicken, haven't tried the steaks) and the quality is consistently good. There are a few variations on side dishes, including yuca fries (decent if a bit bland), choclo (corn on steroids), and big slices of camote (Peruvian sweet potato). They also had several cakes in a display case and Peruvian ice creams (including lucuma flavored, which I thought was delicious - creamy, fruity and nutty, reminiscent of mamey).

The place itself is basically a fast-food joint and doesn't hold much appeal other than that it's clean and well-lit, but their chicken and the green sauce have found a regular spot on our take-out rotation. But I'll confess - this is all mostly just an excuse to link to this awesome ad they made (I'm a sucker for a chicken suit):





Edy's Chicken & Steak
1624 79th St. Causeway
North Bay Village, FL
305.864.9958
Edy's Chicken & Steak on Urbanspoon


Wednesday, April 8, 2009

Offal Strange

In a piece on Houston restaurant Feast, Frank Bruni writes:

Feast would, in fact, be a gamble anywhere in America, because the menu doesn’t just slip in a little tongue here, a little liver there. It’s a full-on, extended ode to offal that has no real peer in New York, Chicago, Los Angeles and other major cities that pride themselves on their epicurean adventurousness.
Umm, perhaps maybe you've heard of some guy in San Francisco named Chris Cosentino - has a restaurant called Incanto, is so dedicated to offal he runs a website called Offal Good? No? How about Cochon in New Orleans, where at any given time you can have rabbit livers, boudin, pork cheeks, hogshead cheese and pig-ear salad?

Look, the restaurant sounds lovely, much like the culinary version of a St. John cover band (one of the chefs spent several years there, and even the website tries to imitate the retro-minimalist look and feel of that bastion of nose-to-tail eating), and I'm all in favor of paying attention to the nasty bits, but let's not get carried away. Especially when less than a third of the items on the current menu on Feast's website actually feature offal. It's not exactly like the trend has eluded Bruni's home town, either, where a place like Casa Mono likely has a comparable number and ratio of dishes using "spare parts" (pig's feet, lamb tongue, sweetbreads, foie, cockscombs, tripe, bone marrow, duck hearts, pork belly anyone?)

Kvatchy McCrankypants

Boy, do I ever sound like a curmudgeon. Thanks, New Times, for letting me vent, and thanks, "community," for letting me be your spokesperson.

Red Light - Miami Upper East Side

[sorry, this restaurant has closed; but check out Chef Kris Wessel's new restaurant, Florida Cookery]

I first got a taste of Chef Kris Wessel's cooking nearly ten years ago, when he was the chef at a brief-lived restaurant on the western end of Española Way in South Beach called Liaison. Liaison lasted only a short time, doomed by a somewhat remote location made even worse by construction, but I still remember the New Orleans-influenced cooking, including some excellent N.O.-style BBQ shrimp and hearty grillades and grits. After Liaison folded, Wessel resurfaced as the chef at Elia, a Mediterranean restaurant in the cursed spot in the Bal Harbour Shops across from Carpaccio where a string of restaurants has come and gone (the latest to occupy the space, which has actually held it down now for a while, is La Goulue). Elia came and went too, and Kris Wessel seemed to disappear off the map.

Then about two years ago, strange signs of life began to emerge from a small restaurant space attached to what used to be the Gold Dust Motel on Biscayne Boulevard. The Gold Dust was, like much of Biscayne Boulevard at one time, a dodgy room-by-the-hour place frequented primarily by hookers and their clients, with a Chinese restaurant attached to it that Andrew Zimmern wouldn't eat at. The restaurant hung over the Little River, a small river feeding out to Biscayne Bay that at the time was dingy and polluted. It turned out that Wessel had taken an interest, and spent nearly a year cleaning up the River and the restaurant space. The River is now clean and is populated by birds, fish and the occasional manatee. And the motel, rechristened the Motel Blu (with rooms only for the whole night, thank you), now houses a restaurant built largely with Kris Wessel's own hands, Red Light.

Compared to what was here originally, the transformation is remarkable. The interior looks much like a 50's diner, with a counter bar with about a dozen stools around it, and about a half dozen booths along the windows. Downstairs is additional outdoor seating stretching right along the Little River, which you can gaze across and enjoy the view of the strip club next door (the neighborhood hasn't been completely cleaned up, and the restaurant's name is homage to what was, until recently, still the primary business activity on Biscayne Boulevard - yet in the span of just a couple years, Biscayne Boulevard is starting to become something of a Restaurant Row, though seedy elements undoubtedly still remain).

When Red Light opened in late March 2008, it turned out be one of the softest "soft openings" I've ever seen. For months, they were open only Thursday-Saturday, the menu had maybe a half-dozen or so items total (which would change up some from day to day), and the outdoor area by the River was still closed. The kitchen was often slow, the serving staff were well-meaning but inexperienced, but the food - and the prices - generally made up for it all. The BBQ shrimp I'd first had at Liaison were back, and were as good as ever, sometimes served head-on, and in a pungent sauce of shrimp-shell stock, worcestershire, butter, rosemary and lemon. The burger (with organic ground beef) was delicious, the fish was always fresh and local, and best of all, most items were available in 1/2 orders (generally under $10) and nothing on the menu was over $20.

Now a year old, Red Light seems to be really finding its rhythm. It's open 6 days a week (including late night) as well as lunch, the outdoor seating along the River is open and quite popular, and the menu, while still pretty short, usually features about 15 choices (most available as 1/2 or full portions) - and they're still almost all priced under $20. You can see Red Light's current menu here (though keep in mind that several items still change from day to day).

The BBQ shrimp are still as good as ever (though I've seen them head-on much less frequently). A more recent addition to the menu is a bowl of nice little Mediterranean mussels steamed with bay leaf and meyer lemon and served with very lightly crusted fried green tomatoes. We also recently had a nice app of pan-fried conch steak topped with a spicy green-chile relish. Kris's "hand rubbed, river smoked" ribs can be had in a 1/2 order (5 ribs) or full (10). When Red Light first opened these had a tendency to be tough, but either a change in method or using a better cut of meat seems to have remedied that problem. These are not gloppy with sweet sauce, but rather are mostly redolent with spice and smoke. A slaw of thinly julienned apple makes for an interesting, light pairing. Soups are often good, including a seafood gumbo studded with shrimp and blue crab, and a clam and corn chowder we had recently with an unexpectedly bright dose of lemon to enliven it. The skillet with fried eggs, morbier cheese, bacon, tomatoes and croutons is also very good, though I haven't seen it on the menu for a while.

The burger is still around and is possibly my second-favorite burger in Miami, behind only the burger at Kingdom. There are almost always a couple fresh, local fish to choose from (I've seen a number of interesting items, including strawberry grouper, hog snapper, tilefish), done with a variety of different sauces and vegetable pairings. But one of my favorite items is the quail, also available in 1/2 (one bird) or full (two birds) portions. The specific components of this dish tend to change with the seasons, but Chef Kris usually pairs the roasted bird (tender and meaty with just a tiny pleasant hint of gaminess) with some seasonal fruit, usually also a mushroom and bread salad or pudding, and a toss of fresh bitter greens. The first time I had this I described it as the "Holy shit that's good!" dish of the night - for those who've seen the movie Flirting With Disaster, think "Lonnie's special quail."* Since then I've had variations on the dish paired with a variety of different fruits - cherries, pears, plums, persimmon, local-grown mulberries (!) and the 1/2 order with one bird has got to be one of the greatest $10 dishes I've ever had. There are several side dishes available to supplement your meal, usually including whatever vegetables and greens are in season, and Little Miss F is always a big fan of the "sticky gooey mac & cheese."

Without making a big deal of it, it seems Wessel is quietly looking out for everyone's well-being. In addition to the strong focus on fresh, organic and local ingredients, Red Light's prep methods are generally pretty healthful as well. I don't even think there's a deep fryer in the kitchen.

The strong suit among the desserts is usually the ice cream or sorbet, all homemade and often some very interesting flavors (we had a dragonfruit sorbet once that was exceptional). Other options are usually pretty simple, like fresh fruit cobblers, rich chocolate cake, a nice chocolate pudding studded with rice krispies,a pecan tart.

When Red Light first opened, calling its wine list "carefully selected" would have been generous. There were maybe 3-4 options each for red and white, at most, though they weren't bad and were reasonably priced. Some more effort seems to have gone into that area of late, and there are now roughly 20 wines available, including some eminently drinkable items like Betts & Scholl Reisling and "Bitch" Grenache. If you're still underwhelmed, corkage is a very fair $10. The beer selection offers some nice items like Wolaver's Brown Ale and Rogue Dead Guy Ale (or, if you're a hipster who drinks crappy beer because you think it looks cool, you can get a can of Schlitz).

The kitchen can still sometimes be slow, and the service can still sometimes be flaky (I have learned my lesson not to bring big groups here), but the good food, the dedication to local ingredients, and the fair prices, all in a funky, relaxing setting, keep me coming back.

Red Light
7700 Biscayne Boulevard
Miami FL 33138
305.757.7773

Red Light on Urbanspoon

*"I'm sorry that I put windowpane in Mel's quail, and I'm sorry that you ate it."

Monday, April 6, 2009

Where Are South Florida's Best New Chefs?

New Times raises the question why there are no South Florida representatives among Food & Wine's Best New Chefs of 2009, and resorts to instead listing South Florida "Best Old Chefs". I ask, if you're coming up with a list of top South Florida chefs, new or old, shouldn't you maybe look more than 3 miles south of the Dade-Broward border? Is Allen Susser really the only active chef in Miami-Dade county that could conceivably make that list?* Mr. Schwartz? Ms. Bernstein? Bueller?

Actually, I asked a similar question several weeks ago when the James Beard Award semifinalists were announced and there were no South Florida nominees for "Rising Star Chef of the Year". Some potential suspects are kicked around in this Chowhound thread, but few of the names are really jumping out at me (and some aren't so new either).

When StarChefs did its South Florida edition of 2008 Rising Stars, it named Zach Bell of Cafe Boulud, Michael Bloise (then of Wish, now gone), Alberto Cabrera (formerly of Karu & Y and now M.I.A.), Clay Conley of Azul, Christopher Eagle of Cielo, Jeff McInnis of DiLido Beach Club (and Top Chef fame), David Mullen of Angle (no longer there - about a year ago I saw that he had become executive chef at Bourbon Steak, yet BS's website does not mention it), Kurtis Jantz of Neomi's / Paradigm (of which I'm a big fan, and for which chef de cuisine Chad Galiano also deserves much credit), and pastry chefs Joel Lahon of Nobu and Malka Espinel of Johnny V's.

That list is a decent start. Who else? Berenice de Araujo at Sra. Martinez? Arthur Artiles (a Van Aken disciple) at Brosia? Marc Vidal at Por Fin? Nate Martin at Andu? I've enjoyed eating at each of these places (I've never had a full dinner at Andu but I had some great hors d'oeuvres at a cocktail reception; I've eaten at Por Fin several times and would say it's good not great, though they did a fantastic spread of tapas for a recent wine tasting event). But the only one I'd really say was exceptional would be Sra. M, and then the question becomes how much credit is due to Michelle Bernstein and how much to de Araujo.

Who am I missing?

*Norman Van Aken doesn't really count in my book, since his only restaurant currently open is in Orlando, even though rumor is that he's working on a new place in Coral Gables.

Sunday, April 5, 2009

I'm not Twittering yet, but...

... I'll admit I'm curious. Apparently you can pick up some interesting tidbits, such as that Alinea's chef de cuisine is a fan of Michael's Genuine Food & Drink (whereas Rocco Dispirito is a Casa Tua guy):

Gachatz: Buying my hard working- vacationing chef de cuisine and his lovely girlfriend dinner in Miami tomorrow night. Where do I send them? from twitterrific

roccodispirito: @Gachatz Casa Tua food, service and decor is stunning! A must in Miami. Great gift for a hard working chef de cuisine. Azul rocks too. from web in reply to Gachatz

Gachatz: @roccodispirito trust your opinion, assume you have been? from twitterrific in reply to roccodispirito

roccodispirito: @Gachatz Been many times to Casa Tua. The Chef Sergio Sigala is phenomenal. Nothing like it in NYC or Chicago. Get the ravioli de plin! from web in reply to Gachatz

roccodispirito @Gachatz did he like casa tua? from web in reply to Gachatz

Gachatz: @roccodispirito loved the outside patio, liked the food at m.genuine better. from twitterrific in reply to roccodispirito

roccodispirito: @Gachatz wow cant wait to try m.genuine then. is that a new place in miami? from web in reply to Gachatz