Saturday, July 9, 2011

The Local Craft Food and Drink - Coral Gables

Miami may only occasionally be a true culinary innovator, but lately it has proven at least to be an increasingly adept early adopter. Small plates, food trucks, contemporary Asian, locavorism, pork obsessiveness; all are trends that Miami quickly embraced. Yet some others seem to have largely passed Miami by. The gastropub is one of them.

The idea of the gastropub originated in London in the 1990's, when some enterprising souls set out to elevate the quality of the "pub grub" served in the city's traditional "public houses." With an approach that presaged both the current farm-to-table and high-end casual trends, the food was often local and seasonal, and brought "real" cooking to humble watering holes. Plus, of course, there was always beer. Good beer.

Though gastropubs are old news in England, they were rather slow in working their way across the pond. When Mario Batali opened the Spotted Pig in New York in 2004, importing April Bloomfield from England as chef, it was routinely touted as the city's first gastropub.[1] The concept was even slower to catch on in Miami. Though there were occasional attempts (i.e., Jake's in South Miami), they weren't done particularly well.[2]

That's all changed with The Local.

The Local

The Local (full name: The Local Craft Food & Drink, "The Local" being both a play on British shorthand for "the local pub" and the focus on locally sourced ingredients) opened a couple months ago in Coral Gables, in the spot on Giralda Avenue formerly occupied by Randazzo's.[3] The room has been turned around, with a large wooden bar (imported from a defunct Irish bar on South Beach) now having pride of place along the east wall, and the remainder of the space filled out with bar-height and regular tables for a total of about 50 diners.

(You can see all my pictures in this The Local flickr set).

blackboard

Like any good gastropub, the initial focus here is on beer. The chalkboard lists nearly two dozen options on tap, both domestic and imported, in a wide range of styles. The draft offerings are supplemented with a selection of bottles, including large format items like the Brooklyn Brewery Local No. 1 golden ale, or seasonal items like the Cigar City Improvisacion "Oatmeal Rye India Brown Ale" made in nearby Tampa.

What to eat along with that beer? That's where Chef Alberto Cabrera comes in. Cabrera shouldn't be a stranger to Miami diners: he did time at Norman's, Baleen, and the critically lauded but sadly short-lived La Broche before taking the helm at the kitchen of the ambitious and equally ill-fated Karu & Y. Since then he's been something of a culinary mercenary, working brief stints as the chef at STK Steakhouse and Himmarshee Grill.[4] I hope he sticks around The Local longer.

jerky in a jar

A good place to either start a meal or just nosh something along with your beer is the "snacks" section of the menu, and in particular, the "jerky in a jar" ($7). The jerky is house-made and infused with soy and Thai chiles (alternately, Korean kochuchang on another night), served in a jar along with some fried garlic chips and a sprinkle of green onions. It's unabashedly chewy, intensely beefy, not overwhelmingly salty, a touch sweet, a little bit spicy, and all good.

(continued ...)

Monday, July 4, 2011

1500 Degrees - Miami Beach

1500 Degrees

It would have been easy to dismiss 1500°, which opened last October in the Eden Roc Hotel. Its combination of steakhouse and farm-to-table themes could easily seem a cynical effort to simultaneously play both the lowest common demoninator and the latest trendy fashion of restaurant buzzwords. Its chef, Paula DaSilva, was perhaps better known for a stint on the culinary torture porn that is the Gordon Ramsay-hosted Hell's Kitchen than for her work as chef de cuisine of Dean James Max's 3030 Ocean in Fort Lauderdale. And hotel restaurants on the Beach, with limited exceptions, have generally not been the most fertile dining grounds of late.

And yet ...

And yet, 3030 Ocean was a fine restaurant when DaSilva was running it. And yet, that "farm-to-table" routine may be more than just lip service, with a menu that features many local products and artisan producers like Benton's Hams.[1] Maybe I should quit being so cynical and just try it. So I did, a couple times over the past couple months.

The truth is, 1500° really isn't much of a steakhouse at all. Yes, the name is a reference to the temperature of the broiler they use to cook their meats. But beef actually makes up only a small portion of the menu. In fact, the five steak choices (which include a mammoth 34 oz. porterhouse for two) are matched by an equal number of non-bovine entrées, and are vastly outnumbered by various, mostly non-beefy appetizers in various forms, and a plethora of vegetable sides. Which is a good thing: the steaks are OK, but the other stuff is mostly much better.

(continued ...)

Friday, July 1, 2011

Let's Get Loaded


Looking for a way to extend the holiday weekend a little longer? This ought be cool. One night only, Thursday July 7, 8pm, $33 for 3 cocktails (and where it says "Very Special Guest Mixologist," I know of what is spoken here and it is true), and some fine bites from Chef Jeremiah Bullfrog. If you're interested, click above or here.

Speaking of Loaded ...