SOBEWFF: Dinners and Pop-Ups During the Festival
With about 70 different parties, dinners, and seminars to choose from, you'd think there wasn't room on your culinary dance card to fit in one more morsel of food or one more sip of a delicious libation.
Food Network Robert Irvine colabs with Jamie DeRosa for a special lunch at Tongue & Cheek.
Of course, to the truly insatiable foodie, there's always a bit of wiggle space for just one more five-course wine pairing dinner.
That's why there are a host of dinners and pop-up events springing up around town. Because why stop at 70 parties when you can attend 75? Or 80? Or 100?
Paradise Farms Dinner at Florida Cookery
Florida Cookery and Paradise Farms are teaming up to offer a special prix-fixe, four-course dinner throughout the festival. Executive chef Billy Boyle will create a new menu each night using ingredients from Paradise Farms. The dinner is $75 per person and available Thursday through Saturday, beginning at 5 p.m. For reservations call 786-276-0333.
Buddha Bar Pop-Up at Seasalt and Pepper
On Thursday, February 20, Buddha Bar is popping-up at Seasalt & Pepper.
Buddha Bar's executive chef Eric Rousselieres will serve a special menu, while Buddha Bar's resident DJ Ravin will set the mood. Lunch and dinner packages are available for $75, $95, and $125 and reservations are honored based on availability. Visit events.seasaltandpepper.com to secure a spot.
drumBAR Pop-Up at Radio Bar
Chicago's famed rooftop bar, drumBAR takes over Radio Bar for one night, this Friday, February 21.
On Saturday, February 22, Radio Bar introduces their all new beer and shot pairing menu, featuring PBR + Jameson Irish Whiskey ($8); Miller High Life + Heaven Hill Bourbon ($8); Yuengling Lager + Flor de Cana 7 yr ($9); Corona Extra + Avion Tequila ($9); and Pacifico + Vida Mezcal ($10). That goes great with the popcorn bar, featuring a variety of flavors like buffalo wing, bacon cheddar, garlic parmesan, cheesy jalapeno, caramel, kettle corn, ranch, and white cheddar.
The Dead Rabbit was hailed as the world's best new cocktail bar at Tales of the Cocktail in New Orleans and was named one of the best bars in American by Esquire. You could fly to New York City to try Jack McGarry and Sean Muldoon's "historically accurate cocktails originally created by the nineteenth century's most celebrated bartenders" or you can sample their wares at the pop-up, which happens Friday, February 21, and Saturday, February 22, from 8 p.m. until ?.
Tongue & Cheek's Kitchen Colab Lunch with Robert Irvine
Tongue & Cheek's Jamie DeRosa has partnered with some of the best chefs in South Florida at his Kitchen Colab series, but this time he's set the bar to an all-time high by sharing kitchen duties with celebrity chef Robert Irvine for this special SoBe Fest lunch edition.
The three-course lunch is served on Friday, February 21, from 11 a.m. - 3 p.m. and includes welcome cocktails and signed copy of Irvine's new book, Impossible to Easy. Priced at $75 per person (excluding tax and gratuity), the menu includes your choice of heirloom tomato salad with whipped ricotta, rye crackers, basil and olive oil;
Turks and Caicos conch salad with hearts of palm, aji Amarillo and coconut sorbet;
Key West pink shrimp n' grits with pickled peppers, chorizo and soft cooked egg ; roasted beet salad with goat cheese, hazelnuts citrus and shallot vinaigrette; or
Greek salad with cucumbers, olives, tomatoes, feta, grilled bread and dill yogurt dressing for appetizer. Second course choices include Cuban sandwich with pork, Gruyère cheese and pickles; Benedict of braised brisket with braised greens, Tabasco hollandaise with English muffins; BLTA Sandwich - bacon, lettuce, tomato and avocado on olive bread; cauliflower soup with Key West pink shrimp, chorizo aioli, fennel and apple; or beef cheek burger with cheddar pimento cheese, sweet onions on house-made brioche. Save room for dessert, because you have your choice of a Cracker Jack milkshake & Almond Joy bar; banana coconut cream pie with Italian meringue; carrot & zucchini cake with salted pecan butter ice cream; or Key lime pie.
Here's an insider tip for you: Expect other Food Network luminaries and celebrity chefs to attend this lunch. Since Bobby Flay's annual stone crab bonanza won't be happening this year (Flay's not in town for the festival), many chefs are expected at this soiree instead. Call (305) 704-2900 for reservations.
The Gramercy Room
Gramercy Tavern pops-up at The Cypress Room on Sunday, February 23, at 7 p.m. James Beard award winner Michael Anthony will present a five-course dinner with wine pairings. The meal is pricey ($300) but includes a signed cookbook, tax, and gratuity. Visit brownpapertickets.com to reserve your place at the table.
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