Summer Sizzles at Amara at Paraiso with New Happy Hour, Outdoor Bar & Miami Spice

Celebrate Miami’s most vibrant season with new ways to relax, enjoy and savor it on the waterfront all summer long at Amara.

Mezcal Colada puts the pineapple in the coconut and then some!

Happy Hour – Beginning Monday, July 2, the Amara bar and beach get even more welcoming with our first ever Happy Hour from 5:30-7:30pm Monday through Friday. Enjoy the best restaurant view in Miami for a little bit longer with Assistant GM Maria Pottage’s 4 new $10 classic cocktails with a tropical twist, half price oysters and snacks from Chef Michael Paley, $4 Cusqueña premium Peruvian lager beer and half price wines by the glass. Stand outs include poppable, craveable specialty, the infamous Yuca Cheese Puffs, as well as new Albondigas meatballs, White Ayocote Bean Spread with green garbanzo, chimi spice, lemon crème fraîche, seeded cracker, and rotating select oysters.  View full menu here.

Bartender Angelo, shaking things up.

Waterfront Bar – Gather by Biscayne Bay to eat, or simply sip on something refreshing. The Amara Beach’s new satellite bar offers a place for guests to order drinks outside, Friday and Saturday from 6pm – 12am.  Enjoy on its beachfront chairs or plush lounge area couches without having to dine in or wait for a reservation. Notable beverages being served include a selection of wine, beer and cocktails including Calm before the Coconut, Tulum Spritz, Pisco Punch, Dreaming of Oaxaca and Monkey Business. Happy hour is available on Friday with its specific cocktails and beverage offering until 7:30pm.

Arroz Verde is a South American twist on the familiar Korean rice dish — a delectable comfort food full of flavor and fun to mix at the table.

Charred Carrot & Avocado salad with goat cheese, cilantro toasted pumpkin seeds, one of Chef Paley’s appetizers, is a tasty Spice route with which to lead.

Miami Spice – Participating for the first time this August 1 – September 30, Amara is taking Miami’s restaurant week seriously (delicious) with new menu items in a weekly-changing $39 three-course prix fixe dinner menu. Served Sunday through Thursday, Paley’s most notably new dish out of the gate is the show-stopping Arroz Verde, a South American take on the Bim Bim Bop, cilantro rice served sizzling in a stone bowl with toppings to mix up like wood-grilled hen of the woods, earthy mushrooms, cubes of cucumber, shaved carrots, avocado, shaved jalapeño, pickled red onion, shredded kale, cascabel chile paste and creamy egg yolk.  Click here for the beginning menu.

All menus are subject to (welcomed!) change. For more information on summer activities including Fourth of July celebration, please visit our website and to stay on top of changing menu items, follow Amara at Paraiso on Instagram.

Summer Cooking School with Chef Michael Schwartz: Class is in Session After Hours at Ella Pop Café

Summer is just the time to learn something new, or polish your skills doing what you already love! All you need is a little motivation in the form of a great instructor — James Beard Award-winning chef Michael Schwartz!

For the first time, Miami’s beloved chef known best for his straightforward, delicious food at flagship restaurant Michael’s Genuine Food & Drink, teaches a series of cooking classes, including Pizza (June 14), Pasta (July 12), and Empanadas (August 9).

$125 per person, per event includes it all — each cooking class brings a three course meal, signature cocktail, wine & beer, take home gift and chef! Max 26 people per event.  Pizza is already sold out but you can snag your tickets to Pasta and Empanadas at these respective links.  The summer school is hosted at ella pop, the chef’s light and airy café in the Miami Design District’s Palm Court, from 7-10pm after regular business hours (140 NE 39th Street, Miami, FL 33137).

The new summer series is brought to us by the amazing folks at Michael Schwartz Events.  Our catering and private party division puts on special events like this, as well as a host of other offerings for your upcoming gathering large or small. For more information, menus and to request a quote for everything under the sun from weddings to birthday parties, visit michaelschwartzevents.com.

With a Classic Cheese Pizza on the Table, We’re All in for Family Night at Genuine Pizza™ & Harry’s Pizzeria®

Break up the week with a humpday treat!  Beginning today and every Wednesday from 6PM on, visit any Genuine Pizza and Harry’s Pizzeria location in Miami and Atlanta for dinner, and parties of two and up receive a free classic cheese pizza with the purchase of one or more of any pizzas from our menu.

You can’t combine the deal with another offer but you sure can with other menu items and your pies on the table to balance out the meal!  Adults have our full support in digging into a childhood craving while their offspring provide the lesson in eating something green.  How’s that for turning the tables?  No judgement!  Visit genuinepizza.com and harryspizzeria.com for locations and hours.

Chef’s Night In at Genuine Pizza: Michael Schwartz Spins 3 Special Pies in the Aventura Oven on Tuesday, April 3

It’s a dinner date!  Tuesday, April 3 from 5-10 p.m., Genuine Pizza Aventura not only brings three more special pizzas to the table, it’s adding the pizza cook who conceived them to the line.

Chef’s Night In features our pizza maker in chief, Michael Schwartz, working the Marra Forni oven with a few new creative topping combinations.  We hear he makes a mean margherita, too.

CHEF’S 4.3.18 SPECIALS 

MERGUEZ
harissa, scallion
halloumi
mint

BÉCHAMEL
pepper relish
bitter greens
parmigiano

CLAM
preserved lemon
parsley, chile flake
parmigiano

The special menu of pies will run all night until they run out and can be made with gluten-free crust for an additional $3.  They’ll be available a la carte, or bundled in a great deal — pick one with a salad of your choice and a glass of wine for $30 per person plus tax and gratuity.

So how would Michael slice his?  “It’s a tough one, but I think I’d have to go with the clam and the Sancerre,” he says. “But if I’m starting with the Brussels sprouts salad, I’d need a glass of the Au Bon Climat Chardonnay, too!”

Now that’s a party.

Genuine Pizza Aventura Mall
19565 Biscayne Blvd, Unit 956, Aventura, FL 33180
Get Directions
(786) 472-9170
Click here for our regular menu (including wine list!)

 

Chef Ravi Kapur Has One Serious Poke Face

Ravi Kapur has strong feelings about poke. As he should.

“In Hawaii it’s kind of… Well, it’s really a treat,” Ravi explains. “It’s not this mass-consumed, everyday thing necessarily, because really poke should be pretty expensive if you’re using high quality fish. For me growing up, it’s a celebratory thing.”

At now 3 year-old Liholiho Yacht Club in San Francisco, this Oahu-born chef not only takes inspiration from his Hawaiian-Chinese-Indian roots, he takes them quite seriously.   Right off the bat this was pretty clear, even as we stole just few minutes in between phone tag on Wednesday.  There’s a sense of responsibility that informs his approach.  I have neither been to Hawaii nor eaten in his restaurant, but I have read Kapur is a chef-owner known for his cool, collected demeanor in the kitchen.  Schwartz had a great meal there. I get the feeling this attitude is an expression of the strength of his intention, to cook with principle and represent his culture correctly and with confidence.

Fresh fish, the best fish. From @liholihoyachtclub’s Instagram.

This means something to Kapur, that he stand for something and that his expression is one true to his identity as a Hawaiian.  We can relate to this — MS also stands for something, and akin to that.  It’s about quality and doing it right, or not at all.  This is in part why I began our conversation with poke. To poke a nerve.  With the relentless stream of DIY, paint-by-numbers, flavor-of-the-moment poke shops UberEatsing on my Miami doorstep, it’s also hard to ignore.

“The most important element for me is that the fish is extremely fresh and you let that flavor shine without covering it up with too many seasonings,” he continues. “The traditional version would not have soy sauce.  It would be Hawaiian salt, and sweet onion, and inamona or ground kukui nut.

From there he explains it can be embellished, which is fine, with a measured hand, as with most things. Seaweed, sure.  Still no seasoning though. You take this highly perishable product and then need to mask it when it’s inferior.  Often, when it’s about preserving meat or fish, something common all over the world to extend a product’s lifespan — typically out of necessity — it can be quite good.  But it’s transformed.  It’s no longer the thing it was.  For true poke, if you are using good quality there’s just no way it even can be mass produced — which is basically the benchmark for what my exposure has been to date, fast casual-style.  It becomes more about what you are putting on it, than what it is.

“I popped in one day to one of these places, because I’m interested in how they operate, how it flows,” Ravi explains.  “I understand the model, how this came to exist, but I’ll never do it because it’s in direct conflict to what I believe poke is.  I can’t wrap my head around culturally appropriating things for profit.  You won’t find sesame oil in traditional poke. I use some, but for me it’s always going to be all about the fish.”

The fish is Ahi traditionally, but now you can find all types, like Striped Marlin and large bill fish. It’s more sustainable too.  Ravi admits he just got back from Maui, and even there, there is a range of quality. Previously frozen… unknown origins at the supermarket. The place he goes to now, Kaohu store, will run you about $17, 18, 19  a pound.

“To me I taste the difference,” he adds.  “And you can see the fish.  It’s undressed.”

I don’t know about you, but I need my own #alohafloorselfie moment.

Ravi won’t know what species will greet him when he walks into Michael’s Genuine® on Thursday February 22, but he knows it will be fresh and that will produce the best first course on the plate whether it’s Cobia, Golden Tile or Little Tuny.  And there’s pork too, another ingredient that connects our food cultures.

“Absolutely. It’s pretty much pork all the time,” Ravi says.  “In the late 1800s, ranching formed a big part of the economy but beef is more expensive.  Pork is for everyone and it can be great and flavorful – it just depends on the pig and who’s raising it.  I’m doing something off the shoulder.  I like roasting those cuts and still having a little bite to it, so you can taste the meat. Some accents, of course, like chili honey rub for a little sweetness and spice.  I don’t think I told anybody, but I’m also bringing something else with me.”

We’re not giving that one away.  You, co-guest chef Derek Damman and hosts Michael and Tim will just have to squirm.  Now isn’t that cause for celebration? And some poke!  Find out for yourself.  For tickets and menu, visit sobefest.org/michaels.