1MB Travels: Miami / Orlando: Tuyo & Norman's by Chef Van Aken

On a recent trip to Miami, I read that Chef Norman Van Aken - described by Charlie Trotter as "...the Walt Whitman of American cuisine" - is not only known for celebrating Latin, Caribbean, Asian, African and America flavors, he is the only Floridian to have been inducted into the James Beard Foundation's Who's Who of Beverage and Food in America.  And he had a restaurant that was somewhat on my way to the airport - so I had to make a pit stop before returning to LA.
 
TUYO: FINE FUSION ATOP MIAMI CULINARY INSTITUTE

Most people think of glamorous South Beach when visiting Miami - and there are lots of sexy restaurants and good food to be had there - but there is a hidden gem in downtown Miami. Tuyo, an elegant yet relaxed dining room poised atop the Miami Culinary Institute, put me at ease immediately with its serene, seafoam green & cream color scheme, great view...

And world class service - hearing that I literally had an hour and a half on my way to the airport, and needed to bring my luggage with me, the hostess immediately offered to make arrangements.  Though they did not have a coat check or storage at the restaurant, she went above and beyond by arranging with the security desk in the building lobby to lock up my bags in their closet, while I enjoy my dinner.  And they made sure the security guard was there to greet me by name and be ready to take my bags when I arrived!

Knowing I was dining on my own, and self-professed as food obsessed, my lovely server Robert also offered me a copy of Chef Van Aken's latest cookbook to read up on his background and inspiration for his dishes, while I waited for my orders to arrive.

After two lovely amuse bouches of house cured ham with pickled radish toast, and smoked flounder croqueta, I was excited to try the  Brazilian Creamy Cracked Conch Chowder with Saffron, Coconut, Orange and Star Anise ($14)- such an original and delicious combination of ingredients, that to me seemed to combine Latin, Spanish and Southeast Asian influences!  The presentation was beautiful as well, with bright, sunny colors befitting the state, laying in wait for the saffron coconut chowder to be poured over it at the table.  I've never tasted anything like it before and fell in love with it right away.

Then of course came the dish featuring the ingredient I can never leave an out-of-state-trip without: foie. My "Down Island" French Toast with Curacao Scented Foie Gras, Griddled Brioche, Gingery Candied Lime Zest and Savory Passionfruit Caramel ($15 half / $30 full).  I went for the full size, obviously!  It was a gorgeous stack of foie on brioche on foie on brioche action, each precious piece of fatty duck liver marinated overnight in curacao liquor so that the sweet orange scent was RIGHT in the foie itself, versus how people usually do it with sweet toppings.  Then to balance this out and not overwhelm, there are subtly sweet pieces of passionfruit with skillfully restrained salted caramel sauce, garnished with shreds of gingery candied lime zest.  From the description you'd think it's sugar and flavor overload, but everything was perfectly in balance - count my tastebuds intrigued!

With a ticking clock at my heels, I went for one more starter plate versus the full on entree: Pan Roasted Veal Sweetbreads with Plantains in "Temptation" Sauce, Marcona Almonds and Tiny Mustard Greens ($13) Loved this as well- another example of perfect balance, this time in textures.

Hope to be able to come back next time I have occasion to be in Miami so I can check out the rest of the menu!






NORMAN'S: FINE DINING FIND IN ORLANDO

Another trip brought me to Orlando, not a city that is exactly well known for fine dining - in fact, just the opposite.  But I was thrilled to hear that Chef Van Aken's original restaurant would be a short drive from my hotel, and made a point to stop by.  Perhaps to overcompensate somewhat apologetically for the city, or because of its location in the top of the line Ritz Carlton hotel - the dining room at Norman's felt much more formal and grand than its Miami sister restaurant.  Again in a rush, I opted for the less formal bar - I often prefer pulling up to the counter anyways, as the bartender always is entertaining and has great stories to share whether about the food or the city, and it's less formal and intimidating especially for people dining solo.

Tim was super helpful in helping me pick a starter that was sort of unique to the Orlando location and more unusual. Marin Miyagi Oysters, sour orange granita, horseradish foam ($12) - though I'm usually a purist with oysters, I don't think I'd ever seen sour orange nor granita used with oysters before, and because I already knew I liked Chef Van Aken's style, curiosity won over familiarity - and I'm glad it did!  The granita was light and cooling, adding a bit of sweet acidity to compliment the salinity in the natural brine, while the horseradish, in foam form was made light enough to be perfectly in balance with the sea water, sour orange and oyster flavors.

With that great kickoff, I knew in my head that I should try other new plates to experience more of Chef Van Aken's menu, but I just couldn't get the Brazilian Creamy Cracked Conch Chowder ($18 here) out of my head.  And not having any place to have anything like it in California as far as I'm aware, I had to have it again.  Plus Tim agreed that that was a signature, only at Norman's type of dish.  The execution at Norman's was again fantastic, though quite a bit saltier than Tuyo's.

The My "Down Island" French Toast ($29 here) was just as good the second time, though the proportions of foie to brioche weren't as balanced as Tuyo's.

Bartender Tim was so good to me - hearing my exasperation with the foie ban back home, he plus-ed up my foie experience at Norman's with a complimentary glass of Sauternes!!!!

All in all, both locations were stellar in terms of innovative food and outstanding service.  Would definitely recommend either restaurant to those visiting Miami/Orlando - and I will definitely like to go back next time I'm in town!

On a 7 point scale:
Flavor - 6 bites  
Presentation - 6 bites
Originality - 6 bites
Ambience -  6 stars
Service - 6.5 stars
Overall experience - 6 bites
Price - $$$ (3 bite marks)
Probability of return visit - 100% 

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Tuyo
Miami
Rooftop of Miami Culinary Institute
Miami Dade College
415 N.E. Second Ave., Downtown Miami, FL 33132
Ph: 305.237.3200
Website: tuyomiami.com

Norman's at the Ritz Carlton
Orlando
The Ritz-Carlton Orlando, Grande Lakes, 4012 Central Florida Parkway, Orlando, Fl 32837
Ph: 407.393.4333
Website: Normans.com

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1MB Travels: Miami: Tudor House

It was my first time to Miami, courtesy of a business trip.  I was going to miss the South Beach Wine and Food Festival by a week, but I was grateful to have the opportunity to experience the city at all!

I had an amazing view of South Beach (well, "mid-beach" according to Google Maps) from my hotel room - it was incredible to wake up to rolling waves, blue sky and white sand every morning...

And if I took a few steps to the other side of my balcony, I had a view of a marina packed with stately multi-million dollar boats (there preparing for the annual boat show which was also to happen after the end of my trip). 

 Our hotel had private access to the beach, and I had just enough time to take a few short walks - it was too cold in February to actually lay out or swim, but the view was breath-taking.  Loved the perfect little cottonball clouds that sat so low in the sky it felt like you could almost reach up and touch them - and clear, clear blue waters lapping lazily up to shore.

Our primary purpose for the trip was business, so we didn't have a lot of time to wander around the city (very sad I didn't make it to Little Havana)   I did convince a coworker, who I will call "Hawaii Issue", to go with me to Michael's Genuine Food and Drink one night. 

And on the last day, since we had a little bit of time before we needed to head out to the airport, I dragged him out to a Guiness-Book-of-World-Records-fast lunch in South Beach.  A fellow food blogger (and cook) Christine Guzman from Miami, had recommended Tudor House as one of her favorites via Twitter. 

Being Type A, I had it all planned - since we had to go direct to the airport after, and Tudor House was part of a hotel (Dream South Beach hotel), I arranged for us to leave our luggage with the bellhop there, so that we can grab lunch and walk around for a few minutes before heading out.

Dream South Beach Hotel's aesthetic embodied everything we thought (non-Miami Vice) South Beach was about - very sort of laid back, beach resort-like but in a sleek, sophisticated way.  All staff were dressed in immaculate whites.  Decor around the hotel was very beach-life inspired, with ocean and earth colors.  Tudor House was sort of unusual with a bright, bold, orange themed Moroccan inspired front waiting room, leading to a sleek looking Art Deco style dining room with dark woods and and airy space - leading to an outdoor patio seating area that was quintessential South Beach...

...complete with vintage outdoor fans that say "tropics", teak furniture and palm trees everywhere.  All lit up to great effect by the beautiful Florida sun.

We had technically arrived too early for lunch - they were still serving their breakfast menu.  But our super friendly server kindly asked the kitchen for a favor, hearing how we were from LA and so excited to try their lunch menu - this being our last meal before returning home.  I asked what items would really be a local offering - and was immediately advised to try the Florida Stone Crab (market price) - the season was coming to an end and we are just catching likely the last of it. 

So of course I then had to try the crab!  It came as a platter of gigantic claws with a small bowl of additional meat in the middle.  Our server explained that the crabs are very muscular and there's a cartilege in the middle of the claw, so we should try to bite around it.  I'd never seen these crabs before - they had interesting black tips and reminded me of parrot beaks, huge and indeed very musular - the claw meat is slightly tougher than I'm used to but very flavorful and tasty.

I actually enjoyed the knuckle meat (in the bowl) the most - this was incredibly tender, sweet, juicy and delicious.  Possibly one of the best crab I've ever had.  I was glad I got to try the claws though (until at least, I got the bill - should have asked what market price meant - but these turned out to be $31 EACH CLAW!!!) Ok my fault for not asking up front.  But it was the last meal in Miami, so...splurge it was.  And I really was glad I got to try it.

Hawaii Issue got a rec for the Tudor House Ugly Burger  bread & butter pickles, fries ($16) - apparently the executive chef here - Geoffrey Zakarian, was featured on Iron Chef America, Chopped (and recent winner of The Next Iron Chef Super Chefs), and this is one of his creations, that he named after a customer made the cryptic comment: "This burger is so beautiful, it's ugly!".  Normally it's not served stacked like this with a pickle speared on top, but apparently the brunch crew decided that's how they wanted to serve this lunch item.   

We were almost out of time when we finished our entrees, but I couldn't leave without trying the cool-sounding Popcorn Milkshake salted brown butter, chocolate hazelnut crisps ($10) - so I got it to go, to down in the cab on the way home.  This was an awesome shake made with caramel popcorn flavors and sea salt for a savory meets sweet blended drink that was refreshing in the now sunny and warm weather.   And it came with two housemade chocolate hazelnut crisp bars which were like kit kat bars but a million times more delicious!!!  Loved this creative shake with the fun snack bars on the side!!!

All in all, a great time at Tudor House, albeit with the one very expensive splurge.  Loved the casual chic ambience and modern American fare, well executed  (thanks Christine for the truly lovely rec! :)) Would definitely go back next time for brunch or less spendy menu items.

[For other photos and stories from my trip to Miami, check out the album on my Facebook page.]

Note for tourists: Tudor House builds in a 20% gratuity to the bill, so no need to write in extra unless you received exceptional service or feel like being generous. I didn't notice and ended up leaving too much (double) tip! Oh well, our server was pretty fantastic!!

On a 7 point scale:
Flavor - 6 bites
Presentation - 6 bites
Originality - 6 bites
Ambience - 6 stars
Service - 6 stars
Overall experience - 6 bites
Price - $$ (2 bite marks)
Probability of return visit - 100%
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Miami

Tudor House (at Dream South Beach hotel)
11111 Collins Ave., Miami Beach, FL 33139
Ph: 305.534.8455

Website: tudorhousemiami.com
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1MB Travels: Miami: Michael's Genuine Food & Drink

On my first business trip with my new job, I got to go to Miami!!!  It was a week before the South Beach Wine and Food Festival, but it was for the best, as there was no way I would have been able to concentrate on the work at hand!

In any case, with only a few days - most of which would be occupied by work functions - there was one place at the top of my list that I resolutely would not leave Miami without grabbing at least one meal at: Michael's Genuine Food & Drink in the Design District.  

I had seen it on Travel Channel, on the first season of Anthony Bourdain's The Layover - where he said their fried pig ears were "A bar food unimprovable by man".  Big statement - and I love fried pig ear, so I was excited when a coworker "Hawaii Issue" agreed to go with me to check it out (I'm still a little nervous when travelling on my own, to wander into certain areas by myself - call me chicken).

We were staying near South Beach, and although Design District, where Michael's was located, sounded safe enough to me - all the cab drivers I talked to said it was best to stay in South Beach at night if on my own.  So happily with Hawaii Issue on board, we were able to take a 10 minute cab ride into Miami proper.  Michael's, as it turns out, is in a chic little shopping complex called Atlas Plaza.  It was a charming space with dark interiors with a gastropub feel, and a cute patio area that was laid back and in my mind very Miami with crossbeams opening up to the beautifully blue Florida sky filled with impossibly perfectly fluffy clouds, framed by silhouettes of tall palms. So naturally I chose to sit outside - it was a little chilly this time of year, but they had plenty of heat lamps to keep us warm.

First order of course almost before we sat down was for Crispy Pig Ear ($6) - I was actually really proud of Hawaii Issue, who is more of an American/Italian chain restaurant fan, for diving in to try this. They were thin fried ribbons pungent with seasoning that somehow reminded me of fritos.  A really original bar snack that I thoroughly enjoyed yes.  Was it the most amazing thing we've ever eaten?  I preferred the taste and texture of crispy pig ears at Lukshon back home (part of lunch entree).  But I was glad I got to try Michael's, and as a bar snack I agree is the best ever.

(A close up shot of the crispy pig ear!)

From the small plates section, I went for that which features a local ingredient: Cobia & Shrimp Ceviche papaya, avocado, citrus, cilantro ($11) - cobia is a local white fish, which when served in ceviche has a pleasing texture that is soft and supple but structured, with a subtle sweetness.  I liked it! The shrimp was also incrediby fresh and delicious, especially when mixed with papaya perfectly ripened avocado pieces.  This starter was light, refreshing and a great way to kick off the meal - it also lived up to the name of the place with clean flavors, letting the high quality ingredients shine.

Hawaii Issue chose something unexpected for his starter: Spicy Octopus chorizo, crispy fingerling potatoes, saffron aioli ($11) - this was a hearty dish that was all kinds of meaty, crunchy, juicy deliciousness, topped with a bright, smooth yellow saffron aioli to temper the heat underneath.  Really great choice by a self-proclaimed non-foodie!

Next up for me from the medium plates: Crispy Rice Cake chorizo, Florida rock shrimp, manchego, chili aioli, pns farm egg ($13) the theme for me was local ingredients!  Got this so I can try the Florida rock shrimp - the 'rice cake' turned out to be a crab-cake like patty made with chorizo, shrimp, cheese and a rice crust, topped by a perfectly fried egg with a side of not-overly-spicy chili aioli.  Loved this as well, the original combination of ingredients - the feeling of breakfast for dinner - and the presentation with the relatively bold colors on the plate.

I didn't grab a bite of Hawaii Issue's Linguini Niman Ranch lamb bolognese, housemade ricotta, basil ($19) but our server said they make their pastas fresh in house every day, and Hawaii Issue really enjoyed it.

Though pretty full at that point, apparently Michael's has a famous pastry chef who churns out very creative pieces, so we couldn't leave without dessert.  The one that came highly recommended was the Banana Peanut Butter & Bacon Panini chocolate caramel ice cream sundae ($10) - bacon in any form of dessert is always a good idea, and though we weren't sure that a panini for dessert sounded appealing, the rest of the description drew us in and so we went for it.  I think if we weren't already so full, we might have enjoyed this more - and I appreciated the originality, but the hefty chunks of bread were a bit too much for dessert (though I loved how the smokey char from the grill balanced nicely with the light sweetness of the other ingredients).  The peanut butter was too 'chunky' for me as well (I don't like having to work around 'pebbles' of nuts in my dessert) but Hawaii Issue liked that element.  The bacon was a bit crusty and hard as well where I wanted more juicy, softer pieces.  The sundae on the side, in a shotglass was a cute touch and I thought made the dish like a reinterpretation of french toast a la mode.

Our second dessert on the other hand was phenomenal - one that Hawaii Issue actually noticed first (I think there's a dormant foodie in there somewhere!) Tangerine Creamsicle Pot de Creme warm doughnuts tarragon blackberry jam ($10) - this was a fantastically light, beautifully citrusy and creamy creme in a ramekin, served with freshmade sugared donuts served warm, and a little side of tarragon blackberry jam.  A little plate of heaven that I wish I could fly back and eat, very soon.

All in all, a great time at Michael's Genuine Food and Drink.  Some fantastically fresh, original but unpretentious dishes, and love the laid back ambience and outdoor dining option.  Can't wait to go back hopefully soon!!!

[For other photos and stories from my trip to Miami, check out the album on my Facebook page.]

On a 7 point scale:
Flavor - 6 bites
Presentation - 6 bites
Originality - 6 bites
Ambience - 6 stars
Service - 6 stars
Overall experience - 6 bites
Price - $$ (2 bite marks)
Probability of return visit - 100%
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Miami

Michael's Genuine Food & Drink
130 Northeast 40th Street, Miami, FL 33137
Ph: 305.573.5550

Website: michaelsgenuine.com __________________________________________________________

Sweepstakes alert! Win Trip to Next South Beach Wine & Food Fest!

To celebrate the release of the South Beach Wine & Food Festival Cookbook, Tasting Table is running a sweepstakes offering a grand prize of a trip to attend the next festival in Miami!

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