DELICIOUS-DEBUTS
Salumeria 104
New to Midtown Miami is Salumeria 104 an Italian deli and restaurant crossover. This eatery offers an assortment of Italian charcuterie foods such as cheeses, salamis and other Italian cold cuts. Salumeria 104 is inviting and casual, the perfect place for a snack and drink. Besides deli items, Salumeria 104 serves antipasti/salads, fresh pasta dishes, and regional Italian dishes along with an affordable array of wines.
3451 NE First Avenue #104, Miami
Miami Beach’s prestigious AAA Five Star awarded Italian restaurant, Quattro Gastronomia Italiana, has headed south of the border. Quattro will be bringing northern Italian flavors to Mexico City with the opening of the brand new J. W. Marriott hotel in the Santa Fe district starting this month. Quattro, and the group behind its success in Maimi Beach, KNR Group, are committed to brining Mexico City “a magnificent ambiance that honors the essence of Italian gastronomy.”
Buying fruit juice at the supermarket can be a surprisingly complicated task. The "100% Juice" label is not as straightforward as it seems. Legally, it means that everything in the bottle came from a fruit or vegetable, but not necessarily the fruit of vegetable you think you're chuggin.
Well, this innovative juice box won't leave you wondering. Brazilian fruit juice company, Camp Nectar, hired ad agency AGE Isobar's to create a marketing campaign to underscore their all-natural products. Together, they came up with a concept to grow fruits in the shape of juice boxes.
The two locations of Glazed and Infused, an artisanal doughnut shop, a new venture from restaurateur Scott Harris, are now open. Glazed and Infused offers their doughnut loving patrons handcrafted doughnuts in a retro-Americana setting reminiscent of a time when the doughnut was the all-American treat. Using old-fashioned methods while utilizing whole and natural locally grown materials, all their doughnuts are infused with natural and seasonal flavors to create both traditional as well as unique artisanal doughnut flavors. Along with twelve standard flavors and rotating seasonal flavors, a weekly feature doughnut will also be offered. That’s 52 weeks of creative and new doughnut flavor experiences!
This morning The Squeeze debuted their first bio-diesel food truck made from a repurposed UPS delivery truck. The Squeeze is a wellness and beauty lifestyle company that serves living and organic foods and drinks at catered events throughout New York City. CEO and Chef Karliin Brooks, a former model, lifetime vegan, and animal advocate, wanted to add a healthy and fun alternative to the street food and food truck phenomenon. Starting at 10 a.m., patrons who order a tasty cold-pressed juice, shake, smoothie, or beverage will receive a bonus treat, coconut truffles or a sweet treat.
At one time Boston’s dining scene was a source of great anxiety for Bostonian foodies but that is no longer the case. Boston no longer needs to be ashamed of their cod filled sport bar menus of the past. Nowadays the tight-knit dining scene of Boston is currently thriving with high profile talents cooking up creative and vibrant dishes in great new eateries all over the city and its surrounding neighborhoods. Discover these five new Boston eateries the next time you need to step away from the Beantown stereotypes.
Todd English’s Olives (10 City Square, Charlestown) has been closed for two years after a grease fire ravished the interior of the space. Although this is not a new space per se, Olives celebrated their soft reopening this past weekend and are set to serve guests the big, bold, Mediterranean flavors Todd English has built his enterprise around. The website still says the restaurant is closed for renovations but they will be taking advanced reservations to fill seats for the upcoming summer Restaurant Week (August 19-24 and 26-31)
After the opening of Temazcal Tequila Cantina, the first high-end Mexican Restaurant on the waterfront, another one is opening soon. Now, with 14 locations, Rosa Mexicano has made its way to Boston.
This space will have a patio looking out onto the water along with 8,000 square feet of space seating 300 people, including their outside seating that will fit 130 diners.
The first location opened in 1984 in mid-town Manhattan, where the rustic furnishings of the room added to the authentic vibe being generated throughout the establishment. In the newer Rosa Mexicano restaurants, a more modern interior is taking over but the innovative creations remain the same. All the dishes stick to the roots and all have some regional flare. Their guacamole is made with a mortar made from lava rock and prepared tableside.
E & E Grill House is bringing New Yorkers a new kind of way to eat red meat. On May 9th, they will be launching their 'whole cow' head-to-tail dinner, which allows diners to choose their steaks by the cut. Executive chef Eric Simeon includes both traditional cuts and more eccentric cuts on his menu, like smoked tongue and beef cheek. Using this new style of service, the restaurant is able to provide an education to their guests and give them the tools they need to select the cut of meat the suits their tastes best. Their new menu will have illustrations showing which part of the cow each cut comes from and gives you a wide array of sauces and toppings to choose from to go with it. And let's be honest, this is some of the best meat we've ever tasted. Don't think this steak joint is all about the beef though, everything else on the menu is just as delicious - from their Peekytoe crab fritters right down to their Bloody Mary kettle cooked chips. So come May 9th you know where you're headed!
Almost two weeks ago, Treat Petite on the corner of 7th Avenue and Grove Street in the West Village opened; serving coffee, tea, smoothies and frozen yogurt. You can pair your yogurt with crunchy sweet and salty additional ingredients like any other frozen yogurt shop in the city and your smoothies can be made with a variety of fruits. So what's unique about this new establishment? The yogurt used here is made from kefir milk and believe it or not, this is the first smoothie place in the city to use this product.
Why kefir? It is a fermented milk that is similar to a thinned out yogurt but it contains more probiotics. This enzyme enriched product is known to be more nutritious and restorative than yogurt, it supplies complete protein, essential minerals, and valuable B vitamins. It also helps balance your digestive system. Pregnant or nursing woman should drink this because it is a great source of nutrients. In kefir, you find about 12 probiotic cultures while regular yogurt only contains up to three strains of active cultures.
The Philly dining scene is so much more than hoagies, traditional scrapple dishes, and our world’s famous cheesesteak like many visitors tend to believe. The neighborhoods of Philadelphia are stocked with both traditional restaurants and inventive, cutting edge culinary outposts. Here are four newly opened eateries in Philly, three serving plates of traditional staples while another serves up imaginative, fun fare diners are sure to enjoy.
SoWe Bar & Kitchen (918 South 22nd Street) opened this week in Southwest Center City in the space formerly occupied by Divan Turkish Kitchen. During renovations, owners Nancy Law and Troy Barton, replaced the floors with reclaimed wood floors and added a weathered oak bar to the Graduate Hospital eatery’s location. SoWe, the name is a take on the real estate abbreviation, operates as a bistro seven days a week, serving burgers, sandwiches, and other dishes and will also offer a brunch menu on the weekends. Looking to create a neighborhood bar feel the menu includes craft beers and inventive cocktails that take classic drinks and add modern flare.
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