Dine Out on Half Your Dollars During Yelp Eats Week
|Morgan's in Midtown.|
Appetizers: lentil soup with Tuscan olive oil; the "Morgans wedge," with iceberg lettuce, tomatoes, crisp red onion, bacon, boursin, and red wine vinaigrette; or triple truffled mac and cheese with black truffle shavings and white truffle oil.
Entrées: Morgans beef burger on a kaiser roll; pan-roasted chicken with gigante bean salad and preserved lemons; or local mahi-mahi with a dark rum sweet-potato hash and Bahamian red pepper purée.
Desserts: bread pudding; fruit cobbler; or a Manhattan tiramisu float
Appetizers: melanzane al caprino (fried eggplant layered with goat cheese served with an apple cider vinaigrette); burratina over grilled tomato and caper purée, with basil and sun-dried tomato olive oil; or tartare di tonno (ahi tuna tossed with citrus marinade, avocado, pistachios, and arugula).
Entrées: ravioli ricotta e spinachi (ricotta and spinach ravioli sautéed with fresh tomatoes and basil); branzino alla mediterranea (sea bass filled with capers, kalamata olives, and fresh tomatoes with truffle mashed potatoes); or scaloppine di vitello ripiene (veal scaloppine rolled with asiago cheese, ham, and sage in a white wine sauce).
Desserts: tiramisu; tortino di carote con salsa al Cointreau (carrot sponge cake served over Cointreau sauce, topped with white chocolate chips); or a glass of limoncello.
Appetizers: cream of lobster; scrambled eggs with cod fish; or white beans with clams. Entrées: cod with mushrooms and tender garlic; grilled two-pound T-bone steak on the stone with fries; or suckling pig.
Desserts: sweet fritter with turron ice cream; Goxua-Basque cream; or rice pudding cake.
Cha Cha Rooster at Lords South Beach
Appetizers: caesar salad; heirloom tomatoes; or ahi tuna.
Entrées: "fresh and simple" pasta; skirt steak; or salmon fillet.
Desserts: molten chocolate cake; three scoops of ice cream and sorbet; or an assorted sweets plate.
Appetizers: olive ascolane (breaded green olives with assorted meat filling); Farro e Calamari (organic emmer wheat); grilled calamari steak with balsamic glaze; or a quinoa salad with mango spinach, goat cheese, sundried tomatoes, pine nuts, portobellos, and raspberry vinaigrette.
Entrees: Gnocchi con Ossobuco (potato dumplings with veal ossobuco ragu); Lasagna di Pesce (baked pasta, shrimp, scallops, squid, fresh fish, crab, lobster sauce ); pizza topped with speck, mozzarella, and smoked prosciutto.
Desserts: Chocolate cheesecake; Nutellino; or a glass of liquor to finish.
Appetizers: Romaine hearts with garlic croutons, pecorino cheese, and black peppercorn dressing; tuna tartare with kimchi, scallion pancakes, and shallot ginger dressing; or crispy calamari with roasted coconut, curry, and sesame dressing.
Entrees: Scottish salmon with pea greens, hon shemji, black lentils, and caramelized onion broth; Mayan prawns with sweet yellow corn, smoked bacon, young garlic, charred jalapeno jus; or free range chicken breast with green asparagus, polenta, green olive jus.
Desserts: Hot chocolate cake; apple tart; or Eves Nectar strawberry, lychee, orange kettle vodka.
Appetizers: Egg drop soup; Asian coleslaw; or edamame with chili ginger sauce.
Entrees: Honey garlic chicken; special fried rice with chicken, beef and shrimp; or Singapore style curry noodles with tofu and vegetables.
Desserts/Drinks: Kirin Light; lychee fruit; or mango sorbet.
Haven South Beach
Appetizers: Sweet potato fries wtih lemon-cayenne aioli; melon and watercress salad with radish, feta, red onion and cachaça vinaigrette; or a bbq eel roll with green apple, cucumber and soy caramel sauce.
Entrees: Jerk chicken skewer with pineapple, red peppers and Scotch Bonnet honey; vegetarian slider with black bean, barley and tomato-chili marmalade; or beef wit Neuske's Bacon, guacamole, heirloom tomato and Vermont cheddar.
Desserts: Liquid Nitro Ice Cream with mix-ins; Devil's Food cake with cayenne ganache and cajeta flan; or a "Fever" martini made with Grey Goose Poire, jalapeño, lychee, and pear prosecco.
Appetizers: Fresh shrimp and corvina ceviche with lemon juice, fresh cilantro and red onions; crispy toston with mango pico de gallo; or grilled provolone cheese topped with chopped fresh tomatos, olive oil, oregano and baby arugula.
Entrees: Grilled corvina topped with green onion emulsion and served with carrot mash; three hour beef ribs cooked in red wine and served with creamy polenta; or pear and gorgonzola ravioli with creamy pesto sauce.
Desserts: Guava souffle served with vanilla ice cream; dulce de leche crepe; or Napolitan style flan.
Jimmy'z Kitchen Wynwood
Appetizers: Bolitas de Queso (breaded bolitas of monterey Jack, cheddar, and white paisa cheeses with guava sauce); lemon hummus with a tomato, cucumber, and feta cheese salad; tomato and mozzarella salad with homemade pesto, roasted vegetables and red peppers.
Entrees: Country beef stew with potatoes, carrots, and celery, served over basmati rice; chicken "Mofongo" with fried plantains, garlic, onion, and cilantro y culantro; or chicken chicken breast with portabella mushroom mix and wilted arugula with garlic roasted potatoes. Desserts/Drinks: A craft beer; guava cheesecake; coconut or caramel flan.
Cafe Sambal at the Mandarin Oriental Hotel
Appetizers: "Dynamite Scallops" (bay scallops with shitake mushrooms, scallion, and asparagus) with bamboo rice; chilled noodle and seafood salad with mussels, shrimp, sundried tomatoes, in a ginger-soy dressing; or Melon and prosciutto with "feta snow." and frisee.
Entrees: Cedar plank roasted Arctic Char with a chipotle BBQ Glaze, grilled asparagus, and sweet potato pancakes; Guinness braised short ribs with apple and sundried tomato chutney; edamame and tofu with zucchini noodles, straw Mushrooms, Thai eggplant, roasted peppers, in a green curry and coconut broth.
Desserts: Raspberry and chocolate cream gazelnut streusel; rhubarb compote with Greek yogurt, panna cotta, fresh berries and almond madeleines; or Passion Fruit Tipsy Cake with milk chocolate-peanut ganache.
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