Cobaya Macchialina with Chef Michael Pirolo

Too often, I feel about Italian food the way I feel about handjobs: even when it's done well, it's satisfying but rarely very exciting; and when it's done poorly, I may as well do it myself.

After our Cobaya dinner at Macchialina, perhaps I should reconsider (about Italian food; not handjobs). Macchialina is the fourth restaurant opened by the Pubbelly boys, and to head this one up they poached Chef Michael Pirolo from Scarpetta in the Fontainebleau, where he had been chef de cuisine. Chef Pirolo put together a dinner for us that was hearty and satisfying, but also showed off a real range of flavors and techniques, classical in inspiration but contemporary in style.

(You can see all my pictures in this Cobaya Macchialina flickr set.)

We entered the restaurant to find the long bar counter completely blanketed in the finest meats and cheeses of the land: parmigiano reggiano in rough chunks, waves upon waves of prosciutto, mortadella, salami, and best of all, Macchialina's house-made porchetta, served in thinly sliced, fat-laced ribbons. As guests arrived, GM and wine director Jennifer Chaefsky offered glasses of Baldini Lambrusco dell'Emilia, a refreshing sparkling Lambrusco that was perfect with the salumi (yes, Lambrusco is back).

The meal followed a classical Italian progression: antipasti, pasta as a "primi piatti," followed by a hearty "secondo piatto," mostly served family style. First up, a couple of crudo-style cured fish items:^[1] tuna, cured like prosciutto, wrapped around compressed melon; and swordfish, cured with citrus zests, topped with a dab of a bright green dill purée, and finished with shavings of bottarga.

For the next round, a fritto misto of seafood, each diner was handed a paper cone, stuffed with fried shrimp, calamaretti, whitebait, baby eels and anchovies. Delicate and crisp, the real standouts here were the gorgeous head-on shrimp - though all were good, especially after being dragged through the anchovy-infused salsa verde offered alongside. To accompany, Jennifer poured the Vietti Roero Arneis, a crisp, floral white from one of my favorite Italian producers, better known for their Barolos.

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Miami Gets Cruxed - Chef Brandon Baltzley, 5/19/13 & 5/20/13 - UPDATED

If you're on the Cobaya mailing list, then you may have been at, or heard about, our dinner with chef Brandon Baltzley (former sludge metal drummer and Chicago cooking wunderkind, mastermind of the Crux itinerant pop-up restaurant / culinary collective, author, and soon-to-be chef and farmer at TMIP) back in December. If not, you can read about it here:

"Cobaya Gets Cruxed"

Well, he's coming back in town as part of a "farewell tour" for his Crux series of collaborative dinners before diving full bore into his next project, a farm/restaurant in northern Indiana.

And you've got two different chances to be a part of it this time.

(1) On Sunday May 19, Brandon will be collaborating with Chef Jeremiah Bullfrog for a podBrunch at GAB Studio in Wynwood - 5 courses for $35, running from 12pm-3pm. You can get tickets here.

(2) On Monday May 20, Brandon will be collaborating with Chef Jamie DeRosa for a blow-out dinner at DeRosa's new restaurant, Tongue & Cheek, on South Beach. One seating, 7:30pm, $125 per person (inclusive of tax & tip). To get seats, use the PayPal link below - first come, first served! To request spots, please email miamichowdown@gmail.com - purchase details will be available by Tuesday. Please note how many spots you're requesting in your email.

Come get Cruxed.

GET YOUR SEATS FOR "TONGUE & CRUX" DINNER:

How many seats?

1 seat $128.75 USD 2 seats $257.50 USD 3 seats $386.25 USD 4 seats $515.00 USD

Oak Tavern - Miami Design District

Turns out, I'd been stalking Chef David Bracha for decades without knowing it.

Go back about twenty years, and a couple of my favorite restaurants were Norman Van Aken's A Mano in the Betsy Hotel on South Beach, and his more casual Stars & Stripes Café in the same property.^[1] A few years later, a romantic little spot opened up in the Harrison Hotel on Washington Avenue, called "411." (Remember when using the address number was the big trend in restaurant names? What was everyone thinking?) We loved 411, which felt like an elegant, secret hideaway, but it didn't last very long.

Not long after 411 closed, I remember eating at Fishbone Grill, a casual seafood place next to Tobacco Road on Miami Avenue. There was a dish there - crabcakes served with a cherry and apple slaw, and a smoked almond tartar sauce - that was identical to one of my favorite dishes at 411. "They copied the dish!" I thought.

Well, you've probably figured out what it took me several more years to deduce: it was all the same guy, Bracha - who helped Van Aken open A Mano, then went out on his own with 411, and later opened Fishbone Grill, which later made way for the very popular River Oyster Bar at the same spot. And indeed, you can still find that same crabcake dish on the menu at the River.

More recently, Bracha opened Oak Tavern in the Design District, in one of those spots that's seen a procession of restaurants come and go - the old Piccadilly Garden, then the reincarnated Pacific Time, most recently a Spanish place whose name I've already forgotten (probably because the food was equally unmemorable). Bracha's made the venue more inviting than its prior incarnations. A huge live oak tree is now the centerpiece for the outdoor courtyard, which is a comfortable, placid place to dine when temperatures permit. Inside, a long communal table divides the bar from the dining room; a rough stone wall along the back, lined with leather banquettes, as well as four tall lamps clustered in the center of the dining room like a stand of trees, provide some visual relief from the low-slung, box-like feel of the space.

(You can see all my pictures in this Oak Tavern flickr set).

Where the River is primarily a seafood place, Oak Tavern is more omnivorous in its approach. Though the oyster selection is not as varied as at the River, there are usually at least a few varieties on offer, plus about a half dozen other various crudos and ceviches. There are about an equal number of charcuterie choices, including occasional house-made items (I'm disappointed that the coppa di testa I tried on my first visit hasn't resurfaced since). Like Design District neighbor Michael's Genuine, small plates are a big focus. But any number of larger dishes from land and sea are available too, as well as several pizzas from a wood-burning oven, and a few pastas as well. It's a long, and fairly ambitious menu. So where are the highlights?

I've yet to go astray among the small plates. The crostini in particular have been consistently great. Picked stone crab over a shmear of avocado is bright and fresh, while boquerones with roasted peppers, kale and ricotta provide a more pronounced taste of the ocean. Bacon "marmalade" spread over some Rogue Creamery Caveman blue cheese offers a great interplay of salty, sweet, meaty, funky and creamy.

Some of my other favorites among the "small plate" options have included a verdant, spicy gazpacho verde, creamy deviled eggs topped with paddlefish caviar, and silky foie gras mousse with a crown of fresh strawberry jam. "Banh Mi" sliders stuffed with pork belly, more of that foie gras mousse, and pickled vegetables are a carryover from the River's bar menu, and a worthy one at that.

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Cobaya Makoto

Makoto, in Bal Harbour, is one of my three favorite places in town for sushi. But when we decided to do a Cobaya dinner with Chef Makoto Okuwa, the guy whose name is on the door, we knew it would be impossible to do sushi properly for that many people at once. We gave Chef Makoto the usual pitch - serve what you really want to make, do something off-menu, don't be afraid to be adventurous - and left it to him to decide how best to put together a dinner for 25 people.

What he came up with was one of the most intriguing and unusual menus we've seen at one of these events, combining outstanding ingredients, some stunning presentations, and a good dose of diner interactivity.

(You can see all my pictures from the dinner in this Cobaya Makoto flickr set).

To start, something I'm pretty sure none of us had ever tried before: a turtle headcheese. "Nikogori"^[1] apparently refers to dishes - often seafood, but sometimes meats or vegetables - bound in aspic. This dish - which Chef Makoto said he'd never made before - used turtle meat, rolled and bound in its own gelatin, then chilled and sliced thinly. Reminiscent of pickled tongue, curiously enough, with just a hint of the marine flavor you would expect of an amphibious creature, I thought this was great. The accompaniments were equally unusual but worked: pickled mustard seeds, crispy kale leaves, a purée of smoked eggplant that called to mind baba ghanoush, a drizzle of molasses.

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podBrunch v4.0

The gleaming chrome of the gastroPod's Airstream trailer is always a promising sight - even more so when it's pulled up in front of GAB Studio in Wynwood. Good things have happened here with the Pod - a Cobaya dinner with Alex Talbot of Ideas in Food, and a P.I.G.-fest among them.

This time around, it was Chef Jeremiah Bullfrog's version of Sunday brunch, his fourth such "podBrunch." Eggs were broken, but fortunately nobody had to break out their emergency kicks.

(You can see all my pictures in this podBrunch 2013 flickr set.)

A somewhat deceptively simple salad started things off. Just a few ingredients: asparagus, onion, and a lemony vinaigrette, but with a layering of textures and forms. The asparagus appeared both as thinly shaved stalks and delicate pickled tips.Sprigs of fresh spring onion were mixed with thin, crispy golden dried onion (onion "katsuobushi," as Jeremiah called it). A synesthete would say this tasted like "green" - really fresh, clean flavors.

The Korean "jeon" is essentially a savory pancake that will often include kimchi. So a kimchi waffle is really not all that far-fetched. But to pair it up with a slow-poached duck egg, and then drizzle it all with a rich, but not overly sweet, cane syrup butter, was a particularly clever way to tie it back to a more traditional brunch theme.

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