Seven Seas Restaurant & Fish Market: Little Haiti's Hidden Gem

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Photo by Valeria Nekhim
Pan roasted tilapia at Seven Seas Restaurant
Don't let its proximity to the Design District fool you -- Seven Seas Restaurant & Fish Market is all about the food. More specific, this blink-and-you'll-miss-it gem in Little Haiti features inexpensive and expertly prepared Dominican and American dishes.

Owner Nicholas Paulino and his wife, Ana, are originally from San Francisco de Macorís in the Dominican Republic but moved to New York more than 25 years ago to be near family. With no formal training (unless you count a culinary video course and his mother's teachings), Paulino landed a chef's job at Joe Allen on West 46th Street. He then transferred to its Miami Beach location, where he worked for 16 years until it shuttered in 2011.

See also: Doral Japanese-Peruvian Gem Tira.D.Toss. Hides in Plain Sight

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Miami's Best Pan con Lechon: It's All About the Skin

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Photo by Zachary Fagenson
The pan con lechón from La Esquina del Lechón in Doral.
Pan con lechón has a natural progression. What else is one to do with heaps of juicy, fatty pork leftover from a Sunday roast other than tuck it between two pieces of bread with shards of sticky skin and sweet onions?

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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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Proof Pizza & Pasta Brings Neapolitan Style to Midtown

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All photos by Carla Torres
Proof Pizza & Pasta, now open in Midtown.
If you happen to drive by the former Copperbox space, you'll notice it has windows. And it's no longer copper, but rather white. That's because Proof Pizza & Pasta opened quietly last Friday.

The Neapolitan-style pizza joint comes to Midtown from Justin Flit, whose prior experience includes Daniel Boulud's DBGB in New York City and, most recently, Bourbon Steak, where he was executive sous chef.

See also: Panther's Joel and Leticia Pollock on Changing Local Coffee Culture: "There Aren't Baristas Falling Off Trees in Miami"

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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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Bocce Bar's New Menu: Oxtail Canneloni, Beet Ravioli, and Squid Ink Gnocchetti (Photos)

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All photos by Carla Torres
Bocce pasta gets a makeover
Back in July, Bocce Bar announced a change in its kitchen staff. Timon Balloo, who opened the Italian restaurant with a bocce court out front, would give up his role and stick at the neighboring Sugarcane, and Daniel Tackett would take over Bocce's kitchen as executive chef.

Together with chef de cuisine Nunzio Fuschillo and Balloo, Tackett has created a menu that has traces of the best of Bocce Bar from when it opened and new dishes that speak to the future of the Italian eatery.

See also: Bocce Bar Announces New Executive Chef; Timon Balloo at Sugarcane Full Time

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Chef Adrianne Calvo: "I've Never Been One to Follow Trends"

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All photos by Carla Torres
It's been seven and a half years since Adrianne Calvo first opened Chef Adrianne's Vineyard Restaurant & Bar and much has changed, both in terms of her culinary development and the industry.

"When I opened we had a similar menu to the one we have now where everything was farm-to-table, organic, and locally sourced produce or grass-fed beef," says the chef. "Everyone told me I was crazy."

See also: Dining in the Dark at Chef Adrianne's: Enlightening!

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Josh's Deli to Begin Dinner Service: Escargot Pasta and Bone Marrow Pizza

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Bill Wisser
Josh Marcus is ready for the fall weather.
You know how to tell fall is right around the corner? Josh Marcus, Josh's Deli's owner, decides to fire up the wood burning oven.

"I'm going to the Grand Canyon for a few weeks and when I get back, it won't be that hot anymore. That's an important aspect of cooking with a wood burning oven," Marcus says.

The chef/restaurateur will return in late October from a journey that will take him on a culinary and spiritual journey though the United States. Then, Josh's Deli will open for dinner from Thursday - Sunday evenings, starting October 23.

See also: Josh's Deli: Reubens, Jewbans, and More

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Eating House, Broken Shaker Alum Steve Santana Opening Miami Beach Taqueria

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Courtesy of Steve Santana
Taquiza's tortillas.
If you've ever visited the Broken Shaker, Eating House, or become pork-drunk during one of Jeremiah Bullfrog's special events you might've noticed a quiet guy with glasses and short-cropped hair doing some heavy lifting.

His name is Steve Santana, and next month he's opening Taquiza, a pocket-sized Miami Beach taqueria that will serve traditional Mexican fare -- think huitlacoche (a corn fungus), nopales (edible cactus), and squash flowers -- on house nixtamalized and pressed tortillas.

See also: Tiny Taqueria Serves Miami's Most Authentic Carnitas

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Montefiore Café: Kosher With a Twist of Lemon and Parsley

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Courtesy of Montefiore Cafe
The atmosphere is what you might expect from a kosher restaurant in Mid Beach: an Israeli having a pressed bagel sandwich while talking business on his cell phone, two Orthodox women wearing tichels (kerchiefs) on their heads and donning casual uniforms of long denim skirts.

Located at 41st Street and Prairie Avenue, and situated in the heavily Jewish neighborhood of Mid Beach, Montefiore Café is a no-frills dining spot that has a variety of menu options, from salmon burgers and sandwiches to Israeli dishes like shakshukka and Jerusalem bagel toast.

Montefiore is a certified-kosher restaurant, and for all the gentiles out there, that means you can't mix dairy products and meat.

But you can't have a café without an American cheeseburger on the menu, so the chef, Mike Rodriguez, puts a twist on an old favorite: the American cheeseburger with all the usual accompaniments but made with a salmon patty instead of the red meat variety.

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