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Miami's Best Dish: MC Kitchen's Artichoke Heart Bruschetta

Categories: Favorite Dishes

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Thomas Zuccherino
The artichoke heart bruschetta at MC Kitchen is a scene stealer of a dish
If I were forced to pick just one favorite dish in Miami, it would have to be the artichoke heart bruschetta at MC Kitchen ($26).

The antipasti has five components, beginning with lightly charred ciabatta infused with rosemary and olive oil. The bread is then crowned with a fresh artichoke heart that envelopes a poached egg. Sound good? Wait, it gets better. Executive chef and co-owner Dena Marino then dusts the starter with black truffle shavings and drips a Parmigiano-Reggiano cream sauce over it.

See also: Bahamian Pot in Liberty City: Try the Conch and Souse

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Andiamo's New Sunday Pie Is a Pizza After Our Own Heart

Categories: Favorite Dishes

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Photo by Carina Ost
Everyday can be Sunday.
Andiamo is a favorite neighborhood pizza joint that serves up our number one pick for meatballs in Miami. When it comes to pies they have a full page dedicated to speciality combinations or else you can play Frankenstein and create your own.

However, on a recent visit we noticed a pizza listed under "New Andiamo Pizzas" and on it was a pizza after our own heart: Sunday Pie.

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Miami's Best Mofongo Hides Near Hialeah

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Photo by Zachary Fagenson
Churrasco and mofongo ($15.50) at El Rinconcito de Santa Bárbara in Hialeah Gardens.
If it weren''t for the blinding sun outside, it would be difficult to tell whether it's lunch on Tuesday or dinner on Friday night inside El Rinconcito de Santa Bárbara.

Nevertheless, people are lined up for a table outside the darkened windows of this Hialeah Gardens Puerto Rican spot. Inside, the staff belts out "Happy Birthday" in Spanish as someone rakes a spoon across a washboard and rainbow-colored club lights splash against the ceiling and walls.

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Kush's $13 Pan Con Bistec Is a Jawdropper

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Carla Torres
Look at this baby.
Kush has a new sandwich and it isn't a burger, although it does have grass-fed meat. And tomatoes. And lettuce. And grilled onions. And melted jack cheese. And potato stix. All pressed between two challah buns stamped with the Kush seal of approval.

If the above description sounds like some twisted-but-miraculous version of a pan con bistec, that's 'cause it's exactly that. And it's damn good.

See also: Ms. Cheezious Croqueta Monsieur Will Ooze With Deliciousness Tomorrow on Calle Ocho


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This Is Why Lucali's Meatballs Are Ridiculously Good

Categories: Favorite Dishes

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Courtesy of Lucali
The melt-in-your mouth meatballs at Lucali in Sunset Harbour.
When it comes to our favorite dishes, more often than not it's best to avoid finding out what makes them great. Ignorance can be oh so blissful. But since taking my first bite of the meatballs at Lucali, I just had to know why they're so insanely delicious.

Apart from these ranking among the best meatballs I've tasted, what piqued my interest is that they're all beef. Traditionally, the ubiquitous Italian dish is made using a combination of veal, pork, and ground beef, so I was curious as to how Lucali serves such an excellent version using only one type of meat.

See also: Lucali: Pricey, Classy Pizza in Sunset Harbour

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Milly's Restaurant Serves a Creamsicle in a Glass

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Photo by Zachary Fagenson
Morir Sonañdo at Milly's.
Milly Mercedes sells orange Creamsicles in a glass. For as long as she can remember, people in her native Santo Domingo in the Dominican Republic have woken up to morir sonañdo, a blend of milk, orange juice, and sugar that instead of curdling into a sour mess transforms into an addictive tart, sweet mixture.

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Honduran Baleadas: Three Great Places to Get Them

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Photo by Carina Ost
Behold the baleada from Jennifer's Cafeteria.
Just how significant has Miami's Central American population become? In the Honduran capital, Tegucigalpa, there is a small chain of cafeteria-style restaurants called Coco Baleadas. The first U.S. location opened quietly on Coral Way last month, and it's the busiest the small space (which once held a Peruvian and pan-Asian restaurant) has been in years.

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Ten Best Falafel Places in Miami

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Photo by Carina Ost
Green balls > blue balls.
Falafel is at its best when it has the yin and the yang -- crisp on the outside and soft on the inside.

These meatless wonders show the depth of rich flavors that are possible in snackable form. You can dip them in a tahini or tzatziki bath, stuff them into a pita, or display them on a platter with hummus and tabbouleh. Regardless, they are the stars of the show.

From kosher and traditional to wacky and green with peas and fava beans, what follows are the top falafel balls in Miami.

See also: Ten Best Meatballs in Miami

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Cavatelli Craze Hits Countless Miami Restaurants

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Photo by Riki Altman
Fancy cavatelli.
Like all food trends, pasta preferences come and go, and right now cavatelli is everywhere. The pasta shape with the visible open seam -- like a long, thin hot-dog bun -- that's almost grub-like is popping up all over Miami in various sauces, cheeses, and colors.

Three years ago, we taught you how to make ricotta cavatelli from Cecconi's Chef Sigala. Back then it was rare and unusual; now it's commonplace and on virtually every menu. Look out, pappardelle, ravioli, tortellini, gnocchi, and that oh-so-innocent angel hair -- there's a new pasta in town.

We don't know if there was a sale on cavatelli-makers, but we do know where you can score some of the best versions of this pasta.

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Bon Appétit! Celebrate Julia Child's Birthday with a Quiche Lorraine

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MDCarchives
Julia Child, Influencer
"I think every woman should have a blowtorch."

Today marks what would have been Julia Child's 102nd birthday. If not for Julia -- chef, cookbook author, television host, accidental feminist -- the food world wouldn't be what it is today. If not for Julia, Americans might still be eating TV dinners and boiled hot dogs.

To celebrate her, we've chosen to share a fairly simple and classic recipe we hope you'll try to recreate at home: quiche Lorraine. The great thing about the quiche is that you can make up your own concoctions, and as Julia said, "it is practically foolproof."

See also: Rolando Aedo Talks Miami Spice: "The More People Celebrating Food in Miami, the Better"

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