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Box Park Offering Out of the Box Items in Brickell

Box Park in Brickell is officially open.

You can now get some gator, wild boar and more at Box Park.

If your coming to Box Park, come with an open-mind. You can throw down some boar-and-frog-leg gumbo and even some crispy gator bites. Box Park has it all.

After you down some wild boar and gator, you can have a banana split with imperial stout ice cream or a treat from the Box Park cookie jar.

You can follow Box Park on Twitter for some more goodness. Make sure you visit them soon.

[gmap description=”1111 SW 1st Ave Miami, FL”]1111 SW 1st Ave Miami, FL[/gmap]

Photo : UrbanDaddy




Coconut Grove Seafood Festival is Coming

If you love seafood, your going to love the Coconut Grove Seafood Festival.

The Coconut Grove Seafood Festival is happening at Peacock Park on October 20th from 11am to sundown.

At the Coconut Grove Seafood Festival you can expect all types of seafood.

You can expect:

  • Caribbean with its Bahamian cracked conch and Jamaican Jerk grilled fish
  • Latin American offering paella and Peruvian ceviche
  • Cajun with its gumbo, jambalaya and crawfish étouffée
  • North Eastern offering traditional chowders, lobster rolls and clam boils
  • Asian with the always satisfying sushi and sashimi
  • Florida seafood with its world-famous stone crab, lobster and fresh fish

The Coconut Grove Seafood Festival will also feature a ‘Grove Wharf,’ which is a farmer’s market meets seafood.

Admission is $15 per person online at and children 12 years and under enter for free. Tickets will also be available at the door for $25.

For more information, visit


Quick Hits : 660 at The Angler’s Miami Spice Preview; Federal Q

  • 660 at The Angler’s is having a three-week preview of their Miami Spice menu. The preview starts today and each month they’ll offer a different three-course menu priced at $33 per person. Plus it gets better. You can also have three cocktails for just $10 from their “Mojito Bar” menu.
  • Our friends at the Federal are kicking off summer with the return of ‘Federal Q.’ The first weekly ‘Federal Q’ happens Thursday, July 11th. You can get your BBQ fix all summer. You can expect things like smoked pork butts, St. Louis style ribs, pig wings, sausages, smoked chicken and other house specialties. Eater



The Pubbelly Group to Open L’Echon Brasserie

The Pubbelly Group is at it again.


Partners Andreas Schreiner, Jose Mendin and Sergio Navarro will soon be running food and beverage operations at the Hilton Cabana Miami Beach and will also be home to their latest restaurant.

“We will run pool service and room service for the hotel, but the restaurant, called L’Echon, will be our main focus,” says Mendin. The restaurant will be, as Mendin puts it, “a Pubbelly-inspired brasserie.”

The hotel is schedule to open later this year and until then that is all the information we know.

L’Echon Brasserie will be a sharing-style concept with classic French dishes and Pubbelly-style environment. L’Echon Brasserie will be located at 52nd and Collins Avenue inside the Hilton Cabana Miami Beach.

Look for more details soon.

Photo : Pubbelly Group



South Beach Gets A New Pop-Up Bar : Mister Wolfe

South Beach has a new pop-up bar, Mister Wolfe.

Mister Wolfe is located at the Townhouse hotel, where Bond St. was formerly. Mister Wolfe comes to us from Max Pierre and Erik Yehezkel.

According to, the spot’s named after a line from Pulp Fiction – “I’m Winston Wolfe. I solve problems”- which is why you can find cocktails like “Split Personality” on their menu.


Cocktails are made by Peter Eden, formerly of Cafeina. Mister Wolfe will also serve small-bites created by Nuno Grullon of Ironside Café.

For more information, visit

[gmap description=”150 20th St Miami Beach, FL”]150 20th St Miami Beach, FL[/gmap]

Photo : UrbanDaddy



Recipe : Mexican Fried Chicken

  • Mix honey and vinegar in a bowl and add chicken. Toss to coat. Cover with plastic wrap and refrigerate for 4 hours. Drain chicken pieces on paper towels and season with salt and pepper.
  • Heat 3 inches of oil in a large Dutch oven over medium-high heat. Oil should reach between 350°F and 375°F for frying.
  • Beat egg whites in a shallow dish. Combine cornmeal or breadcrumbs with flour, baking powder and spices.
  • Coat the chicken pieces in the egg whites then toss in the flour mixture. Fry in small batches, 12-14 minutes per batch, until deep golden and juices run clear. Season hot chicken with a little extra salt as they come out.
  • Serve with lime wedges, honey for drizzling and your favorite assortment of hot sauces. For a fresh accompaniment slice up a tomato, red onion and avocado and serve.

Recipe courtesy of Food Republic