The Kitchen Hop is a great project: in movement and in progress! And I cannot wait for the next crawl. Could the next adventure be Wynwood? Hopefully! Yesterday I had the opportunity to sample food in six of the 10 participating restaurants in this unique gastro-tour in Coral Gables.
Why only six? Because,
in spite of the 2-6 PM event hours, by 5 PM Morton’s, Bricktop's, and Red Koi Thai and Sushi had run out of samples (and we couldn’t make it to BurgerFi). This proves that the turn out for the first Miracle Mile gastronomic tour was a
It also tells me that
restaurants should be better prepared to please the crowd. Or simply be
smarter, as Seasons 52 was: they honored their word and fed us with the best
food so now we're hungry for more and will be back sometime soon! Good job
This little detail apart, the
Coral Gables edition of The Kitchen Hop was fun, to say the least. We enjoyed
jumping from kitchen to kitchen sipping 2 and 3 dollar coronitas. I'm not a big meat fan and tasted meatballs, Serrano ham,
wieners, and shredded meat. It might be nice if next time chefs added seafood
and non-meat options. Just a thought.
Our first stop was
Cibo Wine Bar. Great ambiance, but we couldn't enjoy it because the sampling
area was on a terrace, in spite of the fact that it was 97˚F outside. There, we had
gusty polpettini with tomato sauce
Our second stop was a
big, nice surprise. At Azúcar Cuban Cuisine we had Serrano ham and manzanilla
olives. Even if this wasn't a cooked tapa, the extraordinary quality of the ham made us think
we were having Ibérico instead of simply Serrano. Cuban neighbors were playing
dominoes on the outside terrace and that only means they like the place and so
I felt at home at
Fritz and Franz Bierhaus, our third stop. The reason: it has the same look and
feel of the Caracas' Fritz and Franz, where as a teen I discovered goulash, sauerkraut
and apfelstrudel and learned that wieners
are more than hot dogs.
Next stop was at
Pincho Factory, a super cool gastro pub where we sampled vaca frita (fried shredded meat) and tostones (fried green
plantains), a foreshadow of their tostón's
burger? Maybe. We should go back and try it!
At Bulla Gastrobar, our
fifth stop, we sampled arroz caldoso (a
Spanish rice and seafood dish) but again on an outside terrace and the heat took
away half of the fun. We definitely have to go back to see what's the bulla?
We ended at Seasons 52 and were two happy campers with the best flatbread in town. We missed the garlic shrimp and the lamb chops, but we’ll have them soon!
Thank you to Identity Media Co. for the invite and a great PR job! You rock girls!
Etiquetas: #LovingMiami, #Miami, #thekitchenhop, #VivaFlorida, restaurants