Celebrate the arrival of 2020 at Amara at Paraiso, Miami’s Quintessential waterfront restaurant, with a New Year’s Eve Party to remember, followed up with a special weekday Champagne brunch on New Year’s Day. It’s fiesta time!
New Year’s Eve Party Tuesday, December 31, 2019 from 10PM-5AM – At night, bold flavorful food with a Latin kick and the celebratory drinks to match come together with two vibes to enjoy, an inside party and a beautiful and spacious terrace overlooking Biscayne Bay and Amara’s Beach Lounge. The countdown to 2020 at Amara will feature a live DJ playing all night long from New Year’s standards to the latest in your “Baila Reggaeton” playlist, a top-of-the-line sound system, three full bars so you know you won’t get thirsty, “Hora Loca” Crazy Hour props, and special entertainment performances to keep the party going. Individual tickets include bites from various food stations until 12:30AM and an Open Bar until 5:00AM. Additional snacks will be available for purchase later in the evening. Table tickets include bites from various food stations until 12:30AM, an Open Bar until 5:00AM, a table with table service during the entire event, and 1 premium bottle of your choice for every 4 people in your group. If you wish to buy a table, each individual in your group needs to purchase a “Table” ticket. For seating arrangements, please email email@example.com along with your Order Numbers. Tickets are available on Eventbrite through amaraatparaiso.com and are non-refundable.
New Year’s Day Brunch: Wednesday, January 1, 2020 from 11AM – 3PM –Amara’s signature Sunday brunch rolls out on Wednesday with a Champagne twist to celebrate New Year’s Day, including $37 bottomless. Indulge in Raw Bar platters, a full a la carte menu of egg-forward brunch favorites, passed sweets trays and a selection of brunch cocktails and bottle specials, including rosé. To reserve a table visit amaraatparaiso.com or Open Table.
Amara at Paraiso is located at 3101 NE 7th Avenue, Miami, FL 33137 in the Paraiso District of East Edgewater. Schwartz’s love letter to Miami makes every occasion a party, celebrating the New Year with spectacular waterfront views, and the food and cocktails to match. Follow the restaurant on social media @amaraatparaiso.
Amara at Paraiso’s first Feastgiving Weekend welcomes friends, family and visitors looking for a place to call home for the first marquee holiday of the season, including Thanksgiving dinner bookended by an all eve happy hour and all long weekend Champagne brunch with Veuve Clicquot “Yellow Label” specials!
Thursday’s Feastgiving Dinner menu will be offered la carte and includes Amara favorites from cheesy yuca puffs and empanadas, to Florida Stone Crabs and raw bar platters. Highlights include memorable Thanksgiving Specialties like Whole Roasted Heritage Black Turkey from longtime Schwartz favorite Joyce Farms, Fried Turkey Wings with sweet & sour aji chile sauce, scallion, toasted sesame, and grilled lime, as well as Grilled 3 Lb. Maine Lobster with pumpkin seed butter and grilled lemon, and Whole Roasted Calabaza Squash filled with creamy calabaza rice, wild mushrooms, coconut pesto, and lime. Toast with festive, day drinking Thanksgiving Cocktails for $14 like Nina with rosé, strawberry-infused Gin, lemon and Pampelmousse, Pinta with Tempranillo, blackberry, Carpano Bianco and elderflower, and Santa Maria with spiced Rum, apple cider, cinnamon and rosemary honey. Click here for the full menu and visit us as follows:
All Thanksgiving Eve Happy Hour: Wednesday 11/27 from 5:30PM to close
Feastgiving Dinner: Thursday 11/28 from 2 to 8PM
All Long Weekend Champagne Brunch: Black Friday, 11/29 to Sunday, 12/1 from 11AM to 3PM
The end of July means Miami gears up for the best time of the year to be a restaurant guest – Miami Spice! This year, from August 1st to September 30th, Chef Michael Schwartz and company serve up four times the fun: Michael’s Genuine® Food & Drink, Amara at Paraiso, Tigertail + Mary, and Traymore by Michael Schwartz at the Como Metropolitan Miami Beach, making this the biggest Genuine Spice participation to date! From ever-changing new menu items, to cocktails and wine, 3-course prix fixe menus will roll out at each restaurant for lunch and dinner, as well as our favorite bonus: supplements from our regular menus offered at special prices exclusively for Spice diners. Keep reading to learn about some highlights from each menu!
Michael’s Genuine Food & Drink (Miami Design District) and Executive Chef Dillion Wolff kick off lunch with Appetizers like Wild Boar Sugo Toast with whipped ricotta and basil on grilled sourdough bread. Entrées include dishes such as Open Blue Cobia Tacos with avocado crema, cabbage slaw, and crispy hominy on a flour tortilla. Dinner starts with Appetizers like Smoked Fish Dip with housemade pickles and fried saltines, and follows with Entrées such as Grilled Lamb Leg with yogurt marinated tabouleh, herbs, and jus. For both lunch and dinner, complement your meal with our Supplements– dishes from our regular menu such as a Truffle Pizza with porcini fondu, roasted wild mushrooms, fontina, taleggio, and thyme. Finish off with Desserts like a Mango Tarte Tatin with rosemary-honey ice cream. To keep up with menu changes or make a reservation, click here.
Lunch is Monday-Thursday for $23, exclusive of tax and gratuity. Dinner is Monday-Thursday for $39, exclusive of tax and gratuity.
Smoked Fish Dip
A short drive away, Amara at Paraiso (Downtown Miami/Brickell Area) and Executive Chef Michael Paley maintain the fresh approach to bold Latin American flavors with their Miami Spice menu. For lunch, start with an Appetizer of Rock Shrimp Ceviche with avocado, lime, tajin, and totopos; next, pick from our three Entrées including a Quinoa Salad with sweet plantains, toasted cashews, baby heirloom tomato pork belly, and aji panca crema. Joining us for dinner? Have an Appetizer of Heirloom Bean Spread with sesame, sugar snap peas, and serrano chile corn flour cracker and choose an Entrée of Grilled Local Fish with crispy chimi potatoes, salsa verde, and grilled lemon. For both lunch and dinner, finish your meal with a Chocolate Flan with dulce de leche, cashews, and cocoa nibs. Or, choose our Arroz con Leche with Panela, buñuelo, and mango. To keep up with menu changes or make a reservation, click here.
Lunch is Monday-Friday for $23, exclusive of tax and gratuity. Dinner is Sunday-Thursday for $39, exclusive of tax and gratuity.
Arroz con Leche
As bohemian neighborhood restaurant Tigertail and Mary (Coconut Grove) celebrates its first Miami Spice, Executive Chef Stephen Ullrich’s menu stays true to the restaurants local and vegetable-focused menu. For lunch, choose an Appetizer of Roasted Okra with crispy leeks and tomatillo and an Entrée such as the Garganelli pasta with broccoli pesto and peperoncino. Dinner starts with Appetizers like the Coddled Egg with lobster and mushrooms. Choose an Entrée such as the Charred Hangar Steak with escarole, crispy shallots, and Calabrian chimichurri. For both lunch and dinner, complement your meal with our Supplements– dishes from our regular menu such as a Steak Tartare with smoked egg aioli, potato chips, and chives, or the fan-favorite Rock Shrimp Pizza with manchego cheese, chorizo, and escarole. Finish off with Desserts like a Chocolate Brownie Bomb with milk chocolate mousse and roasted banana gelato. To keep up with menu changes or make a reservation, click here.
Lunch is Monday-Friday for $23, exclusive of tax and gratuity. Dinner is Sunday-Thursday for $39, exclusive of tax and gratuity.
Last but certainly not least, Traymore by Michael Schwartz at Como Metropolitan Miami Beach (Mid-Beach) has Miami Spice Menus that reflect its Pan-Asian flavors and use of seasonal ingredients. Lunch kicks off with Appetizers including Crispy Duck Wings with a black pepper-soy glaze, carrots, and celery. Choose an Entrée such as the Steamed Main Blue Mussels with coconut, ginger, green sambal, purple basil, and black rice. Come time for dinner, our Appetizers feature dishes such as a Pork Belly Steamed Bun with togarashi aioli, cucumber, and pickled onions and our Entrées include choices like Wok Charred Bavette with chili fried brocolini, black rice, and miso butter. For both lunch and dinner, finish your meal with a Curry Banana Bread with chocolate crumbs, rum sauce, and house-made vanilla ice cream. To keep up with menu changes or make a reservation, click here.
Lunch is Monday-Sunday for $23, exclusive of tax and gratuity. Dinner is Monday-Sunday for $39, exclusive of tax and gratuity.
For more information about Miami Spice, visit the official page here and be sure to follow our unique hashtag #genuinemiamispice to discover these dishes and more on Instagram! Our menus will change regularly to make sure you can try something new with each visit. We will see you soon!
A big part of what it means to live in Miami is that home and homeland aren’t one and the same. We are a city of transplants acutely aware of the power of food culture to create a sense of belonging and serve as a conduit for understanding each other’s differences — a source of hope and connection. It is in this spirit at Amara at Paraiso where we celebrate the many flavors of Latin America that we enthusiastically join Andrew Zimmern’s Coalition of Culinary Thought Leaders and inaugural World Refugee Day restaurant fundraiser on Thursday, June 20… with Venezuela Arepas!
Andrew visited Amara last summer for an episode of the Zimmern List and enjoyed Chef’s fresh approach to many of the iconic Latin American dishes that have found their way to Miami thanks to refugees and immigrants alike. As the crisis in Venezuela hits particularly close to home, we felt it was high time to celebrate one of its delicious specialties on the menu. 100% of the proceeds of Amara’s arepa specials on June 20th during lunch AND dinner will go to International Rescue Committee’s efforts to respond to the world’s worst humanitarian crises, helping to restore health, safety, education, economic wellbeing and power to people devastated by conflict and disaster.
Unlike its neighbor Colombia, which incorporates mozzarella-style cheese directly into the masa or white cornmeal-based dough, Venezuela is known for splitting and stuffing its arepas with anything from simple ‘queso de mano’ or cheese of the hand, a fresh creamy-tasting mozzarella-like cheese, to the decadent avocado-chicken mixture called Reina Pepiada. Chef Paley will offer three varieties each for $10 and available as a sampler for $28 including, Guayanés Cheese with fried plantain and avocado, Grilled Queso Blanco with chorizo, jalapeño and salsa criolla, and Pulled Chicken with grilled scallion and avocado dressing.
Managers Jason and Mirna can’t get enough arepa time!
On World Refugee Day, we will learn the official count of displaced people around the world from the United Nations. Says Andrew, “Sharing food is an incredibly unifying and intimate experience– it brings people together, inspires conversation and celebrates the diversity of all cultures– that makes the spaces we break bread in perfect for drawing attention to issues that often go unacknowledged. Refugees and immigrants have made the biggest impact on America through food. This day is about more than one heartbreaking statistic. It’s about the human stories and potential behind those numbers and spotlighting the contributions refugees can make when we embrace and welcome them into our communities.”
For more information visit rescue.org and follow Amara at Paraiso on IG where we will post a video of Chef Paley’s arepa-making adventures later this week! What’s your favorite arepa filling?
Paley walks CBS 4 through three dishes from his Super Sunday menu.
Nothing is more satisfying than a sticky, juicy rib — the contrast of dark caramelized crust and just enough resistance in tender flesh before it gives freely off the bone is pure pleasure. Chef Michael Paley grasps the concept with irresistible finesse. Hitting all the sweet spots of what you want from a game day plate, his special menu for Amara at Paraiso’s Super Bowl watch party has something everyone can sink their teeth into, especially the rib enthusiast. What’s the key to a great rack?
“Patience,” Paley says. “You can’t rush a rib. The stages of cooking are really important to not just developing flavor but to get the texture right. That’s really what distinguishes a good rib from great one.”
Paley joins Chef Schwartz to make Sticky Chimmi Pork Ribs, Grilled Jalapeño & Onion Dip, and Grilled Chicken Wings with CBS 4’s Lisa Petrillo. The segments which taped yesterday will air on Digital Bite online Saturday and on Sunday morning’s CBS broadcast, also your network for the big game! Tickets to Amara’s watch party get you access to the full menu at two food stations, two drinks to get you started and Super Bowl viewing throughout the restaurant and on the beach lounge. Grab them here! Ribs recipe is below — because Sunday is for relaxing and letting the chefs do the work. And the clean up!
STICKY CHIMICHURRI PORK RIBS
with chayote squash slaw
2 ½ pounds pork ribs
¼ cup kosher salt
1 cup dry chimichurri spice (recipe follows)
1 pint guajillo chile marinade + 1 extra pint for basting on the grill (recipe follows)
3 chayote squash
1 thinly-shaved serrano chile
1 cup roughly chopped cilantro
2 tablespoons fresh squeezed lime juice
Kosher salt to taste
¼ cup extra virgin olive oil
2 limes, halved and grilled
Preheat oven to 275 degrees.
Rinse and dry the pork ribs, peel and discard the layer of skin under the bones. Liberally rub the with the salt and chimichurri spice. Brush on the guajillo chile marinade. Place the ribs on roasting rack uncovered in the 275 degree oven for 90 minutes or until nicely browned.
Remove ribs from oven and let them cool slightly.
Increase oven temperature to 325 degrees. Wrap the ribs individually in a layer of plastic wrap then aluminum foil. Return the ribs to the oven and cook a further 45 minutes to one hour, or until ribs are tender. Cool ribs completely until ready to finish on grill, or they will fall apart on the grill.
To finish, place the ribs on a medium high grill. Flip and baste every few minutes to develop a nice char. Meanwhile peel the chayote squash and cut out the core. Small chop the squash and in a small mixing bowl combine with serrano, cilantro, lime juice, salt to taste and olive oil. To serve, remove ribs from grill and spoon chayote slaw over the ribs. Serve with grilled lime.
GUAJILLO CHILE MARINADE
Makes 2 ½ quarts
8 cloves minced garlic
1 ¾ cup soy sauce
1 cup aji amarillo paste
1 cup freshly squeezed Lime juice
1 cup jarred aji panca paste
1 cup guajillo chile powder
1 cup Dijon mustard
1 cup ground cumin
3 tablespoons ground black pepper
½ cup Kosher salt
1 pint Grapeseed oil
Combine all in blender or food processor until smooth.