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Permanent Link: http://ufdc.ufl.edu/UF00099644/00030
 Material Information
Title: Biscayne times
Physical Description: Newspaper
Language: English
Publisher: Biscayne Media, LLC
Place of Publication: Miami, Florida
Publication Date: June 2009
Copyright Date: 2009
 Subjects
Spatial Coverage: United States -- Florida -- Dade -- Biscayne Boulevard Corridor
Coordinates: 25.831647 x -80.182343 ( Place of Publication )
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Bibliographic ID: UF00099644
Volume ID: VID00030
Source Institution: University of Florida
Holding Location: University of Florida
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June 2009


BISCAYNE
Serving the communities along the Biscayne Corridor, including Arch Creek East, Bay Point, Bayside, Biscayne Park, Belle Meade, Buena
Vista, Design District, Downtown, Edgewater, El Portal, Hibiscus Island, Keystone Point, Miami Shores, Momingside, North Bay Island,
North Miami, Oakland Grove, Palm Grove, Palm Island, Sans Souci, Shorecrest, Star Island, Wynwood, and Venetian Islands
www.BiscayneTimes.com


Volume 7, Issue 4


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Photos by Silvia Ros
New Biscayne Corridor restaurants are defying the recession and energizing neighborhoods
ver the past couple of years, to be one-way at night east, from the One was the unprecedenlid nuimbc E\ olIion. Filh N!Liik s Somth Beich
restaurant-going Miami residents Biscayne Corridor to the Beach only of fine-dining restaurants thai % cin x' Aficlo l iind Ini III mo1C
and visitors alike have learned actually run both ways. This epiphany belly-up. Some were merely c \pcIi.il\ Th-oih i liniii. wi'. ilc c.iquIll
in astonishing thing: The causeways can be attributed to a couple of things but many were truly fine. And inosil uIIlcCidenClId numbCl of cl\i.ll cill\ in
across Biscayne Bay, previously thought that occurred almost simultaneously. were in South Beach: David Bou ...................................................
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June 2009


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AdrienneArsht Center
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With several lots and garages
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Valet parking also available.


Biscayne Times www.BiscayneTimes.com


June 2009







COMMENTARY: FEEDBACK


LETTERS TO THE EDITOR


PUBLISHER & EDITOR
Jim Mullin
jim.mullin@biscaynetimes.com
INTERN
Brian Horowitz
brian.horowitz@biscaynetimes.com
CONTRIBUTORS
Victor Barrenchea, Erik Bojnansky, Pamela
Robin Brandt, Terence Cantarella, Bill
Citara, Wendy Doscher-Smith, Kathy
Glasgow, Margaret Griffis, Jim W. Harper,
Lisa Hartman, Jen Karetnick, Jack King,
Derek McCann, Frank Rollason, Silvia Ros,
Jeff Shimonski
ACCOUNT EXECUTIVES
Marco Fernandez
marco.fernandez@biscaynetimes.com
Marc Ruehle
marc.ruehle@biscaynetimes.com
OFFICE MANAGER
Wilmer Ametin
wilmer.ametin@biscaynetimes.com
ART DIRECTOR
Marcy Mock
marseadesign@mac.com
ADVERTISING DESIGN
DP Designs
production@biscaynetimes.com
The Biscayne Times welcomes proposals for
articles and press releases. Submitted material
may be edited for length, clarity, and content.
All submitted material becomes the property of
The Biscayne Times. Please be sure to include
your name, address and telephone number in
all correspondence.
All articles, photos, and artwork in the
Biscayne Times are copyrighted by Biscayne
Media, LLC. Any duplication or reprinting
without authorized written consent from the
publisher is prohibited.
The Biscayne Times is published the first
week of each month. We are hand delivered
to all the homes along both sides of Biscayne
Boulevard from downtown and the Venetian
Islands to Arch Creek.

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Gravy Train: Why Bother
with College?
Thanks to reporter Erik Bojnansky for
some outstanding investigative reporting with
"Gravy Train" (May 2009). And thanks to Bis-
cayne Times for being the public eyes on our
unaccountable government that thinks money
is not something to be frugal with while
the general public tightens its belt to barely
pay property taxes and insurance.
A quote from city commissioner and
mayoral candidate Tomas Regalado, refer-
ring to the nearly 100 Miami employees
(overwhelmingly firefighters) who made
more than $200,000 last year: "It's good to
work for the government, I guess."
At a time when local companies
are laying off employees with four-year
degrees and professional licenses within
their discipline, why would I tell my sons
to go to college when they can become
a policeman or fireman with no degree,
make more than $100,000 after working
just five years, get lots of overtime, and
have no stress over ever losing their jobs
thanks to the socialist union mentality?
One request: Can you do the same
for Miami-Dade County? I believe you'll
find the results similar.
Jorge Rodriguez
Kendall


Gravy Train: Next Stop,
Miami-Dade County
"Gravy Train" was a great article,
but you've only scratched the surface.
Miami-Dade County employees are
grossly overpaid, and all you have to do
is go into the system and see how taxpay-
ers are financing individuals who only
work two of the eight hours required,
especially the General Services Adminis-
tration, where laborers make just as much
as craftsmen and where construction
managers have nothing to do but make
coffee and loaf around the office since
there is no work.
You should check how many
projects are current and how many
managers are in charge of those. Also
check the purchase of equipment
that's not being used. Or the evalua-
tion system manipulated by manage-
ment, where every employee is rated
"outstanding" when 50 percent or
more could not pass the carpenter's
test used by the Miami-Dade County
Schools maintenance department.
These are only a few things to men-
tion, but I suggest you look into this
gross abuse to the taxpayers' money.
Rudy Barrientos
Biscayne Park


Gravy Train: How I Lost
Faith in Our Government
Thanks for "Gravy Train," the expos
on pumped-up Miami civil-servant salaries.
To start with, since my HMO will now
lapse at $765 per month (an increase of a
lot more than the usual annual 20 percent),
I envy all the government employees -
not just for all the paid days off, the pen-
sions for life, and the all-inclusive health
care for life, but for the nearly infallible job
security. That is what really makes these
jobs so much more valuable than anything
in the private sector.
For me, after observing the way the
government here disdains and exploits its
citizens, I have to admit I've lost respect for
and faith in local government. Ask around.
People who have lived here for a while
will tell you the system is about generating
money for the government and its employ-
ees, not about providing services. Why else
do the police routinely jack up lies about
traffic offenses? Why else do the courts run
people around for months and even years,
extracting court costs, fees, and police
overtime for court appearances?
Or think back on the fiasco over pet
licenses, when the county was found by
(Help Me) Howard Finkelstein to have
Continued on page 6


TA:E O


COVER STORY
C h eck P lease !........................................ ................ 1


COMMENTARY
Feedback: L etters.......... ............... ...... ...... ... .... ...... ....... 4
M iam i's K ing: Jack K ing ........................................................ 10
W ord on the Street................................................. ... .................. 12

OUR SPONSORS
B izB uzz................................ ......... .......... 8
Advertiser Directory........................ .. .......................... 8

NEIGHBORHOOD CORRESPONDENTS
Frank Rollason: Twisting History for Shameless Pride............ 20
Jen Karetnick: M ango M ania .......................... ............... ..... 22
Wendy Doscher-Smith: Changing Seasons -- It's a Killer.......... 24


POLICE REPORTS
Biscayne Crim e Beat ..................................... ... ............. 28


ART & CULTURE
Jay Hines: Somewhere Between Hysteria and Humor............... 30
A rt L istin g s .................................................. ............. 32
C culture B riefs......................... ..... ........ .......... . ......... ..... 35


COLUMNISTS
Kids and the City: Day of the Dad.................................. 36
Your Garden: Things You Can Do with Palms......................... 37
Pawsitively Pets: Summer + Fido = Hot Dog........................... 38


PARK PATROL
How to Kick the Concrete Habit.................... ............. 40


COMMUNITY NEWS DINING GUIDE
Sober but Strained Relations ........................... ...... .......... 26 Restaurant Listings ........................................ ................ 42
The Pleasure and Pain of Historic Homes................................ 27


Biscayne Times www.BiscayneTimes.com June 2009


I


Biscayne Times www.BiscayneTimes.com


June 2009









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June 2009


Biscayne Times www.BiscayneTimes.com







COMMENTARY: FEEDBACK


Letters
Continued from page 4

intentionally stopped sending out notifica-
tion of renewals so they could send out
fines instead.
And why do city inspectors, who
can't seem to call if they're not going to
show up and can't be reached on their
taxpayer-provided cell phones and slap
fines on homeowners for hundreds of
dollars for things like pruning trees -
why do they strut around until 3:00 p.m.
then somehow routinely forget to put
closed permits into the computer at the
end of the day?
What's been most telling are the atti-
tudes. These people don't see themselves
as providing service, but rather as exert-
ing power. And they're so often hostile.
What is that about?
And God help you if some govern-
ment employee has made a mistake. You
have to exercise diplomacy worthy of
Henry Kissinger to get things straight-
ened out. How dare you suggest that
one of these people may have made a
mistake? But they do it all the time. And
if you try to point out a mistake made by
a policeman, you're likely to wind up in
jail, accused of assaulting a police officer.
More and more I see government
employees as unaccountable and incompe-
tent. The U.S. Postal Service is a typical ex-
ample. Service gets worse and worse, more
and more hostile, but they just raise the
price of mail and diminish service. In the
meantime, you have to wait in line to pick
up a package or try to buy stamps from a
machine that won't take your money unless
it was printed yesterday.
It seems as if the kids turned out by our
collapsed but expensive education system
are unemployable in the private sector
(but we're going to pretend otherwise),
so government becomes the employer of


last resort. It was hard for me to admit to
myself that government of by, andfor the
people had become government of by, and
for the government, but my experience sug-
gests this is what has happened.
And my dismay at having to deal
with government employees is only
eclipsed by my horror at the thought of
having an encounter with a police officer,
or of dealing with a health-care worker
at one of our super-expensive hospitals.
Anything can happen.
I'm not sure how all these people
came to believe they are so incredibly
entitled, but I do know that I am nearing
the end of the time when I will be paying
for it. And I'm at least glad about that.
Yeah, my living standard is lower,
my expectations for safety, justice, and
equality diminished, but I don't feel I can
do anything about any of this, and I think
many people are still in a state of denial
about how bad it really is.
How much longer can this continue?
As "Gravy Train" suggests, we may be
on the verge of finding out.
David Rohn
Upper Eastside
Gravy Train: I Am a
Firefighter's Wife, So
Listen Up
Once again the media gets it wrong!
Did your reporter research the fact that
many of the firefighters named in "Gravy
Train" were owed back pay from the city
in the amount of $10,000 to $20,000?
How about getting all the facts first?
How about how these firefighters had not
gotten a pay raise in over six years? Did your
reporter have these facts and fail to report it?
How about going after the mismanage-
ment of city officials who have not hired
enough firefighters, which would have cut
down on overtime? Yes, they might have
made good money, but the citizens of the city


Calling All Writers! Well,
Maybe Not All Writers
We here at Biscayne Times World
Headquarters are looking for some
new correspondents to supplement our
stellar cast. If you live in a condo in
downtown Miami (between the river
and 1-395), and you'd like to chronicle
life in that particular frontier, we want
to hear from you. Ditto for these areas:
Edgewater, North Bay Village, Bay
Harbor Islands, and North Miami.
Warning: This is not a path to riches.
Please send contact information
and writing samples (ifyou have
them) to editor Jim Mullin:
jim.mullin@biscaynetimes.com.

got the services they needed without delay.
Our husbands and wives are sacri-
ficing everything, from time with their
families to running into situations they
might not make it out of. How about
putting a positive spin on the people who
serve the citizens of Miami? They are
true heroes, Mr. Mullin, and I should
know: I am a firefighter's wife.
Name Withheld by Request
Miami

Donald Shockey Sez:
Bike Racks Are Coming
to the Shores!
Thank you for Mark Sell's excellent
and informative article on the recent
Miami Shores Village Council election
("Low Turnout but High Hopes," May
2009). The story allowed many village
residents to see a more progressive voice
on the council rather than unhappiness
with any particular candidate. We enjoy
a great quality of life in Miami Shores,
thanks in large part to the efforts of past
administrations and council members.


I hope to help further improve that
quality of life by working toward the goals
and objectives I discussed in my campaign.
One of those goals was to have the village
initiate an environmental-sustainability pro-
gram. In May the village administration an-
nounced the Village Green program, which
identifies green practices that have been
adopted to date, and creates a platform
for identifying and adopting additional
practices for both the village government
and residents. I urge BT readers who live
in the village to learn about the program
on the village Website, and to support and
participate in this important effort.
In the same May issue, Jen Karetnick's
column on the lack of bike racks along NE
2nd Avenue was also timely ("Rackless in the
Village"). Bicycle use saves energy, provides
exercise, and helps build community, and I
believe that bicycling for fun or as a means of
transportation should be strongly encouraged.
To that end, the village will soon be installing
bike racks at the library, the Starbucks de-
velopment, and at a point in between. As an
avid biker myself, I will make it a point to
look at other locations in the village where
racks or other bicycling accommodations
may be appropriate.
I also share the concerns of letter-
writer and Miami Shores resident Dennis
Tinsman, who complained about condi-
tions along Biscayne Boulevard from the
southern boundary of Miami Shores at 87th
Street down to 79th Street ("Letters," May
2009). The appearance of this area is seri-
ously compromised by the lack of trees, by
the presence of graffiti, and by numerous
signage and property-maintenance issues.
In this regard, I have learned that the FDOT
tree-planting project from 62nd Street to
87th Street was delayed, but is now slated
to begin in June and be completed in
December. The village is also working with
the City of Miami to address some of the
Continued on page 13


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305-861-8000 JOHNPENSON@BELLSOUTH.NET


Biscayne Times www.BiscayneTimes.com


June 2009










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"Estate Sale" great location on Island #5
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Terms Negotiable Only 949K.


Biscayne Times www.BiscayneTimes.com


June 2009








OUR SPONSORS


BizBuzz: June 2009

Sales, special events, and more from the people who make Biscayne Times possible


How does an important restaurant
like Soyka (5556 NE 4th Ct.;
305-759-3117), a place that many
credit with sparking the revival of the
whole Upper Eastside commercial strip,
celebrate the start of its second decade?
Why, with the most important meal of the
day, of course: breakfast. Mark Soyka
and co-owner Steve Haas now open the
restaurant at 7:00 a.m. Monday through
Friday, serving breakfast to the neighbor-
hood, as well as to Biscayne Boulevard
commuters just wanting a tastier-than-usual
quick bite on their way downtown. Also
this month Soyka will begin offering free
shuttle service from his 55th Street Station
complex of restaurants and boutiques to
Soyka operations on South Beach, from
the News Caf6 on Ocean Drive to the Van
Dyke and Segafredo on Lincoln Road.
Imagine: Heading to SoBe with no worries
about parking. What a concept.
Last month, say the folks at Miami
Beach Pebbles (3214 NE 2nd Ave.; 305-438-
1775), hordes of Miamians responded to their
designer pebbles deal (a free 40-pound bag
of smooth stones), and discovered that these
natural, decorative pebbles can transform
plants into objets d'art. Hence this month's
offer: Fill one of their eco-friendly jute bags
with your choice of stones for just $9.
This month Karma (7010 Biscayne
Blvd.; 305-759-1392), where drivers can
restore themselves with a superlative ahi
tuna sandwich at the multi-tasking car
wash's Metro Organic Bistro offers
a 25-percent discount on detailing for
hybrid or electric cars.
The BT extends a harmonic and
vocal welcome to the acclaimed choral
ensemble and new advertiser Seraphic
Fire (866-739-0010). They'll be kicking


By Pamela Robin Brandt
BT Contributor


off their three-part summer concert series
with a spirited and soulful gospel pro-
gram in Miami Shores.
Chef/owner Kris Wessel of Red Light
(7700 Biscayne Blvd.; 305-757-7773)
originally planned to name his eatery Red
Light, Green Light, but we're happy he
stuck with the simpler moniker, saving the
other half for "Green Light Sale" specials,
like that on June 7: coconut conch chowder
$4, BBQ shrimp $6, watermelon-lime bars
$3, and similar summer deals. And on June
21, Wessel takes advantage of the restau-
rant's riverside setting with a "Father's Day
Fishing Rodeo & BBQ." Bring your own
fishing pole and cook your own catch or
your steak.
At Bagels & Company (11064
Biscayne Blvd.; 305-892-2435), David
Cohen will continue May's spectacu-
larly successful trio of coupon promos.
With the ad in this issue, readers will on
Friday, get an eight-ounce deli sandwich
for $5, while eat-in customers buying
an entr6e and drink on Tuesdays get a
second entrde of equal or lesser value
for free. And every day in June, bagel
mavens buying a dozen get one of three
bonuses: an extra dozen; a coupon for a
free dozen anytime within 30 days; or a
pound of cream cheese.
On last year's national Take Your Dog
to Work Days (June 22-23), there wasn't a
single place in town for Bowser and Fifi to
do lunch. Fortunately, starting June 8, the
Doggie Bag Caf6 at Smiling Pets (7310
Biscayne Blvd.; 305-710-7266) will be
extending its hours from 9:00 a.m. to 2:00
p.m. Monday-Saturday. Laly Albalate
explains the concept: "You know how at
regular outdoor caf6s people get the great
meals and dogs get water in a Styrofoam
cup under the table? Well, at our caf6 it's
just the opposite." Humans actually get to
lie in comfy lounge chairs and sip coffee,


tea, or Perrier while their dogs socialize
over Muttloaf, German Shepherds Pie, and
other treats from a changing menu. More
news: The Smiling Pets clinic is now open
for walk-in appointments in addition to
their mobile services.
C6t6 Gourmet (9999 NE 2nd. Ave.;
305-754-9012), the authentic French cafe
that ballooned (by popular demand) from a
breakfast/lunch nook into full indoor/outdoor
restaurant since our first crusty baguette
sandwich there, continues its expansion with
a new three-course prix fixe dinner: appetizer,
dessert, and choice of four entries (including
their justly famed salmon in lemon cream
sauce). Sit dow II bc i ccn 111 i1' I and 8:00 p.m.
and get a free glass of quality wine.
When is a "World's Greatest Dad" tie
not a tie, but something the big guy will
actually use? Find the answer at Imagine
Gifts (Shops at Midtown Miami, 3252
NE 1st Ave.; 305-704-8246), where this
month's featured Father's Day items
are wallets (starting at $13) made from
recycled ties quite possibly the one
you gave dad last year.
Wondering what to do with the kids
this summer? MeteGoal, the new indoor,
air-conditioned soccer field conveniently
located in the Upper Eastside at 7616 NE
4th Ct., has the answer. Starting June 15
the facility will offer a summer camp run
by Brazilian coach Joao Moraes. The ten
Saturday sessions are divided by age, and
yes, it's possible to take just an occasional
class, but MeteGoal's Katie Rhodes (305-
756-1700 or katie metegoal.com) offers a
10-percent discount to BT readers who sign
up and pay for four weeks in advance.
For arts-oriented kids, Live! School
of Music offers three summer camp
terms starting June 15 that take the
offspring off your hands every weekday
from 10:00 a.m. to 3:00 p.m. Each two-
week program includes an astonishing


ART & CULTURE
Adrienne Arsht Center
Page 3
I.D. Art Supply
Page 33
Imagine Gifts
Page 26
MeteGoad Indoor Soccer [
7616 NE 4th Ct
305-756-1700
Page 12
Miami Dade County
Page 22


MOCA Oi
770 NE125th St
305-893-6211
wwwmocanoml org
Page 31
Seraphic Fire M[
866-739-0010
www seraphicfiretckets com
Page 17
Trader John's Records
& Books
Page 33
Upper EastsideGarden OM
7244 Biscayne Blvd
305-984-3231
www.uppereastsidegarden.com
Page 12


AUTOMOTIVE
Miami Parking Authority
Page 24
Plaza Tire & Auto
Page 29
EDUCATION
Children's Village
Montessori School &
Day Care
Page 36
Live! Music School
Page 37
Miami Shores
Presbyterian Church
School
Page 36


Miami Shores Presbyterian
Church Daycare
Page 37
Miami Arts Charter School
Page 9
FINANCIAL & LEGAL SERVICES
Allied Public Adjusters
Page 33
Attorney John Lodge
Penson H
1124 Kane Concourse
305-861-8000
Page 6
Law Offices of Jake Miller
Page 13
Law Offices of Steven
K. Baird
Page 20


FURNITURE& ACCESSORIES
Ascot Teak
Page 10
Beau Living
Page 5
Casca Doce
Page 20
LetterHeads
Page 31
Miami Beach Pebbles
Page 27
Planet Lighting
Page 18
Teak Only
Page 34
HEALTH & BEAUTY
Dental Options
Page 16


Hiperfit
Page 11
Holistic Healing Center
Page 22
Humana Miami
Page 38
Nails Etc.
Page 34
HOME IMPROVEMENT
All Florida Pool & Spa
Page 23
Arco Glass & Windows
Page 34
Dart Services
Page 18
Guarantee Floridian
Page 21


Power Marble
Page 34
Re: Design Studio
Architecture & Interiors
Page 31
Ren at Hand
Page 29
INSURANCE
Allstate Insurance
Page 24
PETS
4 Paws Only
Page 39
Adam's Veterinary Clinic
Page 39
Junior's Pet Grooming
Page 38


Smiling Pets
Page 39
REAL ESTATE
Douglas Elliman
Page 25
Jeff Tomlinson Realty
Group
Page 7
Miami Spaces
Page 16
Ruben Matz
Page 19
Turnberry International
Realty
Page 2
RESTAURANTS & FOOD
Bagels & Co.
Page 51


Bistro 82 E
8201 Biscayne Blvd
305-403-2995
Page 42
Blue Marlin Fish House
Page 46
Buena Vista Bistro
Page 48
C6te Gourmet
Page 44
Dunkin' Donuts
Page 48
Fish Corner M
5555 NE 2ndAve.
305-757-5056
Page 49
Metro Organic Bistro
Page 47


Biscayne Times www.BiscayneTimes.com June 2009


amount of concentrated learning: lessons
in music theory and songwriting, ear
training, individual instrument instruc-
tion, band practice, recording, clinics,
even a field trip. Register online at www.
liveschoolofmusic.com or call 305-893-
0191 for more info.
Just in time for the start of the bathing
suit season, the BTwelcomes new advertiser
One Sumo, where the specialty is healthy
shakes designed to give drinkers the strength
of a sumo wrestler without the sumo super
flab. Shakes comes in all categories, from
weight-loss drinks to kid-pleasers like the
PB&J. But those wanting to supplement their
shakes with solids will also find, along with
low-carb salads, some surprises not found at
your average smoothie bar: healthy, value-
priced combo meals (marinated and sauced
beef, chicken, or seafood, plus veggies and
rice) cooked fresh and fast upon order,
over an open-flame grill.
Those who figure that luxury water-
front real estate may not be a hot seller in
this economy haven't dealt with new adver-
tiser Jeff Tomlinson of Tomlinson Realty
Group (305-895-5333; jeffrebr bellsouth.
net). Selling homes in record time is a
specialty for Tomlinson, who reports that
in a dozen years no listing has ever expired
unsold. The key to his success: personal
service, including vital niceties like operat-
ing a title company. The resulting conve-
nience and savings in closing costs enable
excited new owners to concentrate on the
fun stuff. Tomlinson is famed for throwing
elaborate closing dinners, at which he pre-
pares gourmet meals and vocal entertain-
ment, resulting in his two nicknames. So
welcome to the BT family, "Jeff ze Chef."
Orshouldwe say JEl is"?

. ,,,,. 11,,'s special coming up at your
business? Send info to bizbuzz@bis-
caynetimes.com. For BT advertisers only.


I 3 ADVERTISE .3 S.


Mike's at Venetia
Page 45
Moriano
Page 49
One Sumo E
7281 Biscayne Blvd.
305-758-7866
Page 43
Pizza Fiore
Page 50
Red Light
Page 47
Royal Bavarian
Schnitzel Haus
Page 42
Soyka Restaurant
Page 52


Biscayne Times www.BiscayneTimes.com


June 2009






ANNOUNCING
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Opening August, 2009

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Middle School-High School, Grades 6-12

Offering an outstanding academic
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College Prep Academic Curriculum
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Coming to the Design District
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June 2009


Biscayne Times www.BiscayneTimes.com







COMMENTARY. MIAMI'S KING


Miami's Media Muddle


By Jack King


BT Contributor

L ast month Biscayne Times did some-

thing that should have never been
done: It scooped Miami's big-city
daily, four big-city television stations, and
one big-city alternative weekly with a story
that was right under their collective noses.
The story, of course, was about the truly
excessive salaries and benefits the City
of Miami pays to many of its employees
("Gravy Train," May 2009).
The first question that comes to my
mind is this: Are we that good here, or
are they that bad there. Alas, I am afraid
it is the latter no offense to "Gravy
Train" author Erik Bojnansky. And to
punctuate that point, you have to under-
stand that we had the story for several
weeks and were absolutely fearful that
someone else would discover it and break
it before we could go to press. That's
no small fear when you only publish
monthly in a news environment in which
the Internet breaks news every minute.
And that may just be the crux of the
problem. It is very easy to break news,
but it is not so easy to gather news,
especially quality investigative reporting.
After all, this is the town that invented
the instant news cycle for television.
Some 20 years ago, the so-called report-
ers at WSVN-TV (Channel 7) sat by
their police scanners, ready to leap at a
moment's notice to cover Miami's latest
auto accident or police shooting.
It was easy, took no brains, filled
hours of mostly dead time on televi-
sion, and gave rise to the catchy phrase,
"If It Bleeds, It Leads." After years of
this crap, the public began to think this


You know things are shaky when the BT scoops everyone in town -


was actually news.
Miami's two giants in the print news
business, the Miami Herald and the
weekly New Times, are quietly, slowly
falling on hard times. Ten years ago they
were considered among the best in their
respective areas. Now both of them are
reeling under huge debt and doing ev-
erything they can to cut costs, mostly by
eliminating writers and editors.
The Herald and 31 other Knight
Ridder daily newspapers were purchased in
June 2006 by the McClatchy Company for
a hell of a lot more than the Herald and the
rest of them were worth. (Total price: $4.5
billion.) Even worse, the Herald is worth
much less now than when purchased. Not a
good business model. So what is a good
business model? How about firing or
buying out most everyone in the edito-
rial department and replacing them with
recent journalism school grads who will
work for 50-percent less pay and few ben-
efits. That's a business model that works,
but not for long. And who gets the short
end of the stick? How about the paper's
readers, who think, at least for the time
being, they're still getting a quality prod-
uct. Fat chance.
Miami New Times is a sad case.
Once a beacon ofjoumalistic light in
the darkness that is Miami, today it is,
as they say, a mere shadow of its former
self. For years, while the Herald was
chasing Pulitzer Prizes, New Times was
chasing local news and doing it well.
Now their staff is down to about nothing,
the value of the editorial content is even
less, and their only hope is to find a way
to make money off their blog, Riptide
2.0. It is good and it's timely, but it's not
very effective at generating revenue.


I had thought New Times
could survive on its classi-
fied section and adult ads.
That doesn't seem to be so. -
Even the hookers are affected
by the economic downturn.
Who would have thought? I
always believed that sin was .
recession-proof.
Even the ego media is suf-
fering. Ocean Drive magazine, t
whose founder, Jerry Powers,
sold out last year, is dropping
its sister publications like hot stones. It
won't be long before Ocean Drive will
be alone and considerably smaller than it
is now.
Staying with the ego-publication
business (and there have been many
over the years in Miami), Elena Carpen-
ter's Miami Monthly looks like it might
be going down also. (In the interest of
full disclosure, I must tell you that Ms.
Carpenter and I were partners in a now-
defunct publication for a short period.
She and I may have had our differences,
but I don't like to see any publication
fail.) Miami Monthly is a classic Miami
publication fantastic art direction
and vaporous editorial content. How do
I know Miami Monthly is in trouble?
They were running in-house ads begging
people to subscribe in order to keep the
publication going. Gutsy, but not espe-
cially effective.
So we have the mainstream media
in the crapper, the electronic media in
the crapper, the alternative media in the
crapper, and the ego media in the crapper.
That leaves us with online media, which
get millions of hits on every major and
minor site every day. Unfortunately no


- -A'4

ILIIIM ;";


one has been able to make any
money off of it. And if you consider the
fact that Internet media steal most of
their information from the mainstream
media, where does that leave us when
the mainstream media stops giving away
news for free? Frankly, I don't know.
And that's one of the reasons I don't
write as much as I used to.
I still have high hopes for the
journalism business, and that includes
Biscayne Times, which publisher Jim
Mullin blithely describes as "a clean-
cut, hyper-local niche newspaper-mag-
azine hybrid."
Journalism is the lifeblood of the
knowledge business, and knowledge is
power. That cliche "what you don't know
won't hurt you" is completely wrong.
What you don't know will adversely
affect your life in many ways.
The New York Times has a project in
conjunction with Google called Times-
Reader 2.0. It is as close to an online
newspaper as I have seen. It is still in the
experimental stage, and it is free, at least
for now. They might be on to something.
It's been a long time coming.

Feedback: letters(ibiscaynetimes.com


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Biscayne Times www.BiscayneTimes.com






WORD ON THE STREET


What do you do to relax?
S Compiled by Victor Barrenechea -BT Contributor


7pi771
L*


Gregg Lasky
Business Owner
Midtown
I think balance is the key,
and sort of going back to
the simplest things in life
- namely, enjoying friends
and home, and devoting
equal time to exercise and
totally free time. Time
devoid of schedule or
responsibility. It's really
important to just get
away from responsibility,
otherwise small problems
become big problems, and
stress becomes anger.


Guillermo Pumar
Photo Retouch Artist
Design District
I don't know, I do so
many things. It depends
on the way I'm feeling. It
could be just going for
a walk, drinking green
tea, or probably going to
the beach at 5:30 in the
afternoon. I prefer that
hour because there's not as
many people. The breeze
is calm. The sky is not too
bright and not too dark.
It's peaceful.


Migdorian Morejon
Fashion Designer
Omni
I like to spend time at
home. I spend the week-
ends with the people I love
the most. My husband,
my parents. It's that time
to catch up and share
common interests. I try
to be very calm and take
every minute as it comes.
Massages and facials help,
too. They give you time to
reflect and dream. I get at
least two or three a month.


Patrick Walsh
Floor Manager
Downtown
I don't have time to relax.
I love working, and I love
to keep myself busy. You
could say I relax by not
relaxing. If I'm not active, I
get anxious. I think that I'm
missing out if I don't see
new places and meet new
people and do new things.


Kevin DeBroux
Unemployed
Buena Vista
I read a book or listen to
music quietly alone. It
doesn't have to be any
specific kind of music. I
usually do one or the other,
not both. It takes my mind
off whatever's bothering
me. This doesn't work
all the time, though. I get
stressed out fairly often.
In fact, it rarely works.
But I do it because drugs
are illegal.


Jos&-Luis Sosa
Business Owner
Midtown
Lately I've been trying to
take my time and keep a
balance between work, time
off, exercising, and school.
As long as I have my bal-
ance, I'm relaxed. When I
don't do those things, I get
stressed. When I'm not at
work, I'm at home exercis-
ing. I take time to do my
school work and then go
back to work. I think exer-
cise is vital to relaxation.


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COMMENTARY:


Biscayne Times www.BiscayneTimes.com


June 2009







COMMENTARY: FEEDBACK


Letters
Continued from page 6

other issues in that area, which serves as a
gateway to both communities.
Thanks to Biscayne Times for your
ongoing coverage of issues of importance
to Miami Shores. Please feel free to con-
tact me with any questions or concerns
you or your readers may have related to
the Miami Shores community.
Donald Shockey, vice mayor
Miami Shores Village

Mark Sell Is No Jim
DeFede Wannabe
Wow! No matter where you stood in the
Miami Shores election, you had to appreci-
ate the article written by Mark Sell, "Low
Turnout but High Hopes." A special thanks
to Sell for his insightful coverage of our
recent community election. I can't think
of a time when I read an article covering
Miami Shores that was conveyed with such
factual accuracy, proper historical perspec-
tive, and humanistic insight.
I've been a Shores resident for the
past 30 years, involved in its issues and


initiatives for a little less than half that
time, and have been through the village's
campaign and election process, all of which
gave me a special appreciation for Sell's
intimate knowledge of the territory and his
ability to communicate it crisply.
It was the type of piece that could
only have come from a writer with an
understanding of the nuances of our village
- arrived at, I imagine, by his long and
active history within our community. What
a refreshing and welcome change from
the rash of articles short on accuracy and
balance, and long on fabricated controversy
(read: antagonistic DeFede-wannabes).
You get so used to reading local fluff
pieces rooted in rumors and backyard
gossip attempting to pass for community
news that you lose hope that discerning
journalism can exist while covering our vil-
lage issues. What a pleasant surprise.
Please consider keeping guys like Sell
around for further Miami Shores assign-
ments. I think it would bode well for the
Biscayne Times and the local relevance it is
striving to achieve.
Jim McCoy
Miami Shores
Editor's note: Jim McCoy is a former
Miami Shores councilman and mayor.


Big, Bad Democratic Party
Messing Around in the
Shores? Not Quite...
I generally applaud Mark Sell's story
about Miami Shores Vice Mayor Donald
Shockey's recent victory in the recent coun-
cil elections. However, there was one minor
point that needs clarification. The article
gave the impression that some monolithic,
faceless entity, "the Democratic Party," was
active behind the scenes, pushing for a
candidate based on narrow party lines.
That was far from the case. Donald
Shockey had a wide base of support from
all the residents of Miami Shores Village,
including the Three Villages Democratic
Club of Miami-Dade County.
We, the Three Villages Democratic
Club of Miami-Dade, are the Democratic
Party in Miami Shores. We are friends,
neighbors, community activists, and
people concerned with issues right in our
own backyards, covering the tradition-
ally linked villages of Miami Shores, El
Portal, and Biscayne Park. We meet the
second Thursday of every month in one
of the three villages. Information on
our activities can be found at our blog:


threevillagesdemocrats.blogspot.com.
We gathered around Donald's can-
didacy early in his bid for the seat, and
actively worked to help him spread his
message in this nonpartisan race through-
out Miami Shores. We are not some far-
away political entity. We are your friends
and neighbors. We are the grass in the
grassroots movement.
William Pena Wells, president
Three Villages Democratic Club of
Miami-Dade

Or Was It Robert Frost
Tiptoeing Down That Road
Not Taken?
Regarding Mark Sell's "Low Turnout
but High Hopes," about Miami Shores
politics, it'sfog, not fost, that comes on
little cat feet.
Arthur Bleich
Aqua Vista

Editor's note: That would be Carl
Sandburg, 1878-1967. "The fog comes
/ on little cat feet. / It sits looking / over
harbor and city / on silent haunches / and
then moves on.


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Biscayne Times www.BiscayneTimes.com


LGEBT


June 2009







COVER STORY


Michael Schwartz: "In lots of the great food towns, there are
neighborhood places that emphasize fresh, regional, seasonal, and
organic ingredients."


Check, Please!
Continued from page 1

affordable, and largely chef-owned neigh-
borhood restaurants that opened in the
Biscayne Corridor, most notably (so far)
in the Design District. For a good decade
after developer/art collector Craig Robins
bought much of the "square mile of style"
(a nickname from its heyday), the District
had been hyped as being on the brink of be-
coming a bustling, 24/7 urban center. Sadly,
though, it remained a swell place to buy a
$2000 toilet seat by day but creepily empty
at night. In fact, after Hurricane Katrina in
2005, chef/real estate player Jonathan Eis-
mann of Pacific Time, who once owned the
District's only nighttime amenity Grass
restolounge sold it and a full block he
owned in Wynwood. Says Eismann: "I
thought it was the right time then."
That was then. Now the Design Dis-
trict contains a concentration of restau-
rants that has been packed nightly with
people who, just a couple of years ago,
wouldn't have dreamed of driving to our
side of Biscayne Bay for dinner. Evident-
ly what art couldn't do, artichokes could.
Interestingly, many of the new restau-
rants in the Design District and those scattered
throughout even less gentrified areas of the
Biscayne Corridor (defined broadly as the
area on both sides of the Boulevard from the
bay to 1-95) are helmed by well-known chefs
who'd built their reputations as head honchos
of fancy dining spots in South Beach and
other established tourist areas. Even Allen
Susser, whose Chef Allen's has been a famed
fine-dining spot since 1986, last year com-
pletely changed his concept to casual modem
seafood bistro.


It may seem odd to deliberately
demote yourself from high-end to infor-
mal, but in truth it gives Miami something
all serious food towns have: innovative
neighborhood restaurants. Since the South
Beach renaissance in the late 1980s, Miami
has had plenty of derivative, celeb-chef
restaurants where the name over the door
was seldom the cook in the kitchen. What
we've been missing are the very personal,
chef-owned, indie eateries, oriented toward
local ingredients and local diners, and
which encourage the development of a
unique culinary identity.
"When I opened Michael's Genuine
Food & Drink in the spring of 2007, there
was nothing like it in Miami," says Michael
Schwartz (formerly of Nemo and Afterglo
in South Beach), who is often credited as
the catalyst for the Design District's foodie
fascination. "But really, in lots of the great
food towns, there are places like Michael's
- neighborhood places that emphasize
fresh, regional, seasonal, and organic
ingredients. Now all of us in the District are
doing the same alternative thing."
The Biscayne Corridor's generally
lower restaurant rents, even in the now
relatively expensive Design District, have
lured other chefs from South Beach, as well
as Coral Gables and elsewhere. In turn,
that has enabled them to attract diners with
lowered prices. "Rents would be double or
more on the Beach," says Schwartz.
At 11:00 on a recent Friday night in the
District, Schwartz's restaurant was still full
of diners, as were Fratelli Lyon, a stylish
Italian caf6 from Ken Lyons, whose French
caf6/market Lyon Fres pioneered Lincoln
Road in the early 1990s, and Brosia, whose
chef Arthur Artiles was Norman Van


Jonathan Eismann: "In 12 to 18 months, the Design District will be Miami's
most important dining destination. Just wait. You'll see it coming."


Michelle Bernstein: "When you're perceived as an exciting dining
destination, it encourages a variety of other exciting new businesses."


Aken's sous chef at Norman's. And outside
six-month-old Sra. Martinez, there was
even a late-night line waiting to savor the
casual/elegant tapas crafted by Michelle
Bernstein, who several years ago left the
ultra-upscale Azul to open the affordable
Michy's in the Biscayne Corridor neighbor-
hood where she grew up.
"Looking at my books for the
past seven weeks, we've had two slow
Friday nights," says Jonathan Eismann,
who closed his original Pacific Time
owing to prohibitive rents on Lincoln
Road, and reopened last year in the
Design District. "We did 121 and 147
covers [meals served]. I'm pretty happy
with 147. Our highs on weekends are
over 300, the highest 321."
The District's culinary boundaries
seem to be spreading fast, too, judging


from the crowds still devouring rillettes
- an authentic French peasant specialty
of Claude Postel, who formerly operated
several Montreal fine-dining venues at
his chef-owned Buena Vista Bistro, four
blocks north of the Design District.
"I don't know anyone who goes to
South Beach to eat out anymore," says
Bernstein, who lives within walking dis-
tance of her homey, namesake restaurant.
"You have to spend 25 bucks on valet
parking before you even go inside. It's
infuriating. I always feel like, 'You took
my appetizer away!'"


This dramatic rise in the number
of Biscayne Corridor restaurants, as

Continued on page 15


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Biscayne Times www.BiscayneTimes.com


June 2009







COVER STORY


Check, Please!
Continued from page 14

evidenced by this magazine's own in-
creasingly voluminous "Dining Guide,"
still seems surprising, especially at a time
when the economy overall has taken a
nosedive. So a reality check would be in
order to make sure the perception isn't
really an hallucination. Which brings us
to David Talty, a Florida International
University instructor specializing in
restaurant management and trends, and
Eddie Lim, a restaurant real estate broker
who specializes in the Biscayne Corridor.
Judging from what Lim says about
his restaurant sales and leases over the
past five years or so, restaurant real estate
has taken a far less drastic dip than the
area's residential market. "Things have
slowed down a little bit," he concedes,
"but they're still moving and will turn
around very quickly, I believe."
There has not been, he says, any fire-
sale downturn in prices that correspond to
residential real estate's foreclosure sales.
"And restaurant spaces will get sold,"
he insists. "Caf6 Glacier [now Le Caf6]
sold within days. Despite the economy,
people still want restaurants along the
Biscayne Corridor."
Adds David Talty: "A restaurant is
fairly recession-proof. Some say that
people aren't going out to eat now, but in
fact 48 cents of every dollar spent on food
is spent in restaurants. People have gotten
used to eating out, and switching habits
from eating out to home isn't an option."
Still, isn't it unlikely in these hard
times that Biscayne Corridor restaurants
could be significantly increasing? Not
really, says Talty. "Statistically the restau-
rant industry in general is doing surprising-
ly well in this economy. So far this year, in
2009, the restaurant industry is up one and
a half to two percent, despite the economy.
The restaurants that are hurting most are
fine-dining. A lot of restaurants in New
York are repositioning regarding price, as
Chef Allen's recently did."
One of our area's own ventures is pro-
ducing numbers that leave Talty's national
average in the dust. "Some of our loca-
tions are increasing food sales by 30 to 35
percent a month," says Antonio Ellek, CEO
and concept guy behind Pasha's, a Miami
mini chain that serves eastern Mediterra-
nean healthy fast-food. Four of the chain's
seven locations are in Biscayne Times
territory, including the original takeout-
only Pasha's in the Design District. "It was


M- -1










W'
BE^^" fli i i




Kris Wessel: "We were open for dinner only, three days a week, and the
menu was just eight items. But people poured in immediately."


intended just as a temporary test kitchen for
the Lincoln Road Pasha's that opened in
2002," explains Ellek. "But business there
has been growing so much, especially after
Michael's and the other high-profile places
started drawing attention to the whole
area, that we'll be opening a full-service
Pasha's nearby, on Biscayne, by fall. We're
currently serving over 50,000 people per
month, and are planning to double that
number by the end of the year."
Sounding equally confident is Steve
Lieber, director of operations for Racks
Italian Bistro and Market, a recently
launched authentic Italian enoteca/salu-
meria/hangout, from the folks behind
Boca Raton's wildly popular Coal Mine
Pizza. Not only did Racks open in a
tanking economy, it did so in an off-the-
tourist-track location in North Miami
Beach's Intracoastal Mall, notorious as a
restaurant jinx spot. "Okay, I was a little
worried at first," admits Lieber. "The
mall has a reputation as dead. I couldn't
help wondering when places like
Ruth's Chris fail here, why?"
Lieber and owner Gary Rack con-
cluded that mega-size, formal restaurants
like Ruth's Chris Steakhouse were just
the wrong idea for the location. So they
proceeded to invent a concept they feel
is a sure thing. Key factors are a casual
chic, intimately sized room with an ex-
pansive, uniquely South Florida outdoor
deck on the waterway; a picturesque
market up front featuring hanging chees-
es and other artisan products; and a menu
of authentic Italian dishes, including the
famous coal-oven pizzas, 75 percent of
them priced under $20.
There will also be deliberate coordi-
nation, rather than competition, with the


Water Club, Paella Seafood Grill, and
Flamma (a Brazilian steakhouse), the
three other restaurants filling Racks' side
of the mall. "We were the last holdout
to sign the lease because we wanted to
be sure that all four places were likely to
succeed. If a restaurant folds and there's
an empty space, your restaurant looks
creepy. If all four restaurants succeed,
you've got a hot restaurant row."


Despite the recent upsurge, in most
of the Biscayne Corridor, the arrival
of chef-driven independent restaurants
has been an evolution, not a revolution.
Eddie Lim's first Boulevard restaurant
deal was Casa Toscana, a cozy Italian
eatery opened in the Upper Eastside by
Tuscan-born chef/owner Sandra Stefani
early in 2004. "Sandra took a risk," says
Lim. Though a few notable chef-owned
spots, such as Dewey and Dale LoSas-
so's North One 10, had attracted notice,
there had been, says Lim, "little interest
in restaurant properties generally along
Biscayne Boulevard."
Stefani says she wasn't worried
about being a pioneer. "In the first place,
I didn't open as a real restaurant. I was
mostly a wine and gourmet shop that had
prepared food of mine to go. With the
density of people living in this neighbor-
hood who have a certain income level
and sophistication, I knew I was going to
make it because there was a need. There
was Dogma with the hot dogs and me
with the wine."
What concerns her most these days isn't
the recession but the competition "To have
so many more new restaurants is not bad,"
she says. "With more choices, people see this


Thea Goldman: "The whole idea
of Joey's was to service the
community, to have a meeting
place for people who live and work
in this community."

area as more inviting. What is bad is that you
now have a restaurant row, from 67th to 77th
Street, with the same density of people living
here as when I opened. If we had Kubik [a
condo project at 57th Street now in limbo
following protests over its height], it would be
fine to have so many restaurants."
The area got a huge boost in 2006,
says Lim, when Michelle Bernstein moved
in. "That raised a lot of confidence in the
area," he notes. "Many more restaurant
people definitely became interested in the
Boulevard. Everyone was trying to get into
the Upper Eastside because they thought it
was booming. They thought, 'If a famous
chef like Michelle thinks she can make it
here, it must be hot. "
Bernstein remembers it a little differ-
ently: "Everyone thought I was nuts to open
in a developing area. I still have old regular
customers from Azul come in and say it's a
mistake. Well, it's my mistake. I want to be
involved in my own neighborhood."
Part of her commitment to improving
the area is direct, like a recent commitment
to a program called Common Threads. "I
teach kids to cook. Johnson & Wales gave
me a classroom, and we bus in kids from
William Jennings Bryan Elementary School
in North Miami every Monday."
But much of Bernstein's continued
excitement about the Biscayne Corridor
derives from the indirect beneficial effect

Continued on page 16


June 2009 Biscayne Times www.BiscayneTimes.com


June 2009


Biscayne Times www.BiscayneTimes.com






COVER STORY


Check, Please!
Continued from page 15

she believes her restaurant and others
nearby are having on the neighborhood.
"Something about the area around Michy's
is starting to remind me of a city in minia-
ture," she says. "Whenyou're perceived as
an exciting dining destination, it encourages
a variety of other exciting new businesses. I
can walk up Biscayne Boulevard from my
home and find almost anything I need."
Bernstein believes the Boulevard is
slowly getting more pedestrian-friendly,
too, as hot restaurants replace the hot
pants. "My mother, when I was grow-
ing up in this neighborhood, would have
never let me walk on Biscayne Boulevard
because of all the hookers," she recalls.
No\\ I see people walking dogs, even
baby carriages on the Boulevard! That's a
sure sign people feel more comfortable."
Some, however, see obstacles to
the MiMo Historic District (from 50th
to 77th Street) developing into a busy,
walkable restaurant neighborhood.
Down at his 55th Street Station com-
plex, owner Mark Soyka, whom most
credit with sparking the Upper Eastside's


revitalization by opening his name-
sake restaurant in 1998, confesses, "To
be honest, I don't consider the MiMo
Historic District like the Design District.
There will be little pockets of restaurants,
but I never saw the reality of thousands
of people walking up and down the side-
walks of Biscayne Boulevard."
Or walking across Biscayne Boule-
vard. "It's a vehicular thoroughfare that
starts in Key West and goes to Canada,"
Soyka observes. "Cars zoom up and
down. You'll probably stand there 20
minutes until the cars go away."
MiMo Biscayne Association presi-
dent Fran Rollason agrees, but thinks
there's a solution: more traffic lights.
"For people to want to hang around
before or after eating, and walk around to
see what other businesses the neighbor-
hood have to offer, they have to be able
to get from one side of the street to the
other safely and conveniently. No one's
going to walk four long blocks to the
nearest light and then four blocks back
to get to even a very interesting-looking
place on the other side of the street."
Unfortunately, she says, "We've met
with FDOT [the Florida Department of


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Transportation] about having crosswalks
on every block, and they say they have
no money for more crosswalks. This
was after a five-year-old boy got killed
last year trying to cross Biscayne. Do
you know what FDOT told us? That he
should never have been in the street."
The MiMo Association hasn't given
up. "Even properly timing the lights would
help," Rollason sighs. "But you know,
everything needs a study. We talked with
FDOT in January and February, and they
set up another meeting for June."
She does feel, though, that restau-
rants have benefited the Boulevard:
"We now have 22 restaurants in the
MiMo District's 27 blocks, and they
have attracted many new people here."
Restaurant owners also seem to be more
involved in neighborhood develop-
ment than other businesses, she reports.
"About one-half of the MiMo Associa-
tion's 80 to 90 members are restaurants."


One of those members is Kris
Wessel. And if you're looking for dra-
matic, living proof of how restaurants can
spur the improvement of a neighborhood,


you need look no further than the chef/
owner of Red Light.
The name is a wry reference to the
organic/sustainable/regional ingredient-
driven new restaurant's location in the heart
of Biscayne Boulevard's former red light
district which is now, a year after Wessel
opened, more a yellow light district. The
unfinished but very cool transformation
includes the adjacent Motel Blu, which
houses the restaurant. "When I signed the
lease three years ago, the motel's tenants
were largely hookers and drug dealers,"
recounts Wessel, a longtime neighborhood
resident. No\\ ilic new owner has reno-
vated 50 of the 65 rooms. There's an im-
maculate pool my daughters love to swim
in. There's wireless. And the guests are
conventioneers and other middle-America-
type people from Idaho, Iowa, even Canada
and Europe. They read about the great rates
for a motel just a mile and a half from the
beach, that even has a kinda cutting-edge
restaurant, and they have no idea how
dilapidated it used to be."
The dilapidation included the Little
River, which runs along Red Light's

Continued on page 17


Ie ta I Op tio n s


"L
MIAI PACES
SPACES


Biscayne Times www.BiscayneTimes.com


June 2009


F:7







COVER STORY


Check, Please!
Continued from page 16

north side. "See that oak?" Wessel asks,
pointing to a massive tree on the bank
opposite his restaurant. "There used to
be a row of them that were so bent over
that their tops were in the water, almost
entirely stopping the flow of the river. So
there was this still water full of garbage.
I can't even tell you how many shopping
carts I pulled out of the water."
Wessel took responsibility for get-
ting the river cleaned up, becoming, as
he describes it, "the biggest bitch in the
MiMo Association. It took me about ten
months of bitching to every city and state
authority I could find to get the obstruct-
ing trees cut. But finally one day I heard
chain saws."
Today the river view from Red
Light's interior picture windows and
long outdoor deck looks alluringly Deep
South/tropical idyllic. Certainly the local
diners relaxing over Wessel's luscious
BBQ shrimp (saut6ed New Orleans-style)
seem to think so. And the local wildlife
seem happy with their renovated home,
too. Many manatees, including a large


herd, cruised by Red Light during the
course of a two-hour interview.
"CBS came by a few weeks ago and
did a documentary segment about the
manatees, and the river, and the restau-
rant," Wessel says proudly. "They called
me a 'super-star eco-chef.'"
It's an apt moniker for New Orleans-
raised Wessel, an FIU Hospitality School
grad who garnered raves at fine-dining
spots Liaison, an inventive New Or-
leans eatery in South Beach, and Elia, a
Mediterranean restaurant in Bal Harbour.
You might think that, with his reputation,
financing for his new Biscayne Corridor
restaurant wouldn't be hard to find. But
you'd have to rethink. "Back when I was
looking for investors, the restaurant space
- well, see that window? Crackheads
used to crawl through it to sleep. Inves-
tors I approached, all of them, looked
at the location and my space, and they
laughed," Wessel grimaces.
"I kept saying to all them: 'You can't
tell me that a restaurant with an outdoor
deck on a river with 800-pound mammals
swimming past isn't someplace people
are going to go to!' But they couldn't
see it. Motel Blu's former owners finally


partnered with me for about 70 grand, but
even they were skeptical."
With no major money to restore
and renovate the space, Wessel took an
alternative approach: "When I see some-
thing missing, I try to do it myself." The
DIY renovation took two years. Wessel
did it largely with his own two hands
and a little help from friends, including
Biscayne Corridor artist and resident Jeff
Vaughn, who, says Wessel, "did the really
hip design for food credit."
It was hard work. "The last tenants, a
Chinese restaurant, had a fire when they
left," Wessel recalls. "The whole place
was a mess. The ceiling had gaping holes.
The plumbing was old cast-iron pipes
that all had to be replaced. At one point I
had to put a 30-foot ladder in the water to
paint this red side of the building by the
river. My plans for developing my main
thing, which is my food concept, are still
behind at least six months because I was
doing everything myself."
All the work paid off when Wessel
opened last spring with renovations not
fully completed: "We were open for
dinner only, three days a week, and the
menu was just eight items. But people


poured in immediately."
By this past September, Red Light
was open daily for dinner. It's now open
for lunch several weekdays, too. And the
menu, which changes weekly, is greatly
expanded, often featuring not just region-
al produce and seafood (the latter Wes-
sel's specialty), but ingredients like local
goat, bought from a nearby supermarket.
Wessel likes to support his neighbors.
Locals have been Red Light's base
so far, he says. "I did not have a single
tourist in my first nine months." But the
CBS news clip seems to have helped
spread the word to visitors staying in
South Beach, too. "The past week,"
he says, "I saw all these taxi cabs and
town cars drive up, so I know they're
from hotels."
The one somewhat jarring note
amid the neighborhood ambiance is that
Red Light has valet parking, neces-
sary because of the motel's small lot.
But it's only five bucks. And here's an
insider secret: You can self-park at the
auto-parts store across the street with-
out fear of being towed. "Don't worry,"

Continued on page 18


Biscayne Times www.BiscayneTimes.com


June 2009






COVER STORY


Check, Please!
Continued from page 17
Wessel laughs. "I keep them supplied
with cheeseburgers."


You know how it always seems
to go in undeveloped neighborhoods
with potential. First the starving artists
and others attracted by the low rents
move in and create a unique scene.
Then, once the buzz makes the area
commercially viable, real estate prices
rise, the starving artists are forced out,
and before you know it the place has
been homogenized by (in the immortal
words of Frank Zappa) "a vast army of
Plastic People."
The Design District is already
grown-up and high-rent, but Pacific
Times's Eismann is optimistic that the
neighborhood, one of two Biscayne Cor-
ridor areas where a significant percentage
of the limited real estate is controlled by
one arts-loving visionary, will be pro-
tected from "big box" boredom. "That'll
never happen here," he says. "What's
happening in the Design District is


something unique for Miami. Look at the
new retail stores. It's not the Gap. You've
got quality, individualistic stuff like
Tomas Maier. Hats off to Craig Robins.
He wouldn't sell out to the generics."
Just to southwest of the Design Dis-
trict, in Wynwood, historically a neighbor-
hood of warehouses and working-class
homes, artists began transforming rundown
commercial spaces into studios and galler-
ies more than ten years ago. Despite that,
the area remained largely seedy and unap-
pealing until it got its own visionary real
estate developer Tony Goldman.
Goldman, who has acquired about
100 Wynwood properties, more than 20
within a newly created "Wynwood Caf6
District," plans to supplement the art
spaces with restaurants, bars, and other
entertainment amenities. He thinks
Wynwood has the potential to be more
successful as a draw than its uptown
competition. "Wynwood is the emerg-
ing urban community here," Goldman
asserts. "It's got grit and the arts. It's
got mystique. The Design District
doesn't set people up for surprise. It's
too neat. And it never generated street
activity a necessity."


Over the past three decades, Goldman
has gained a reputation in New York
City's SoHo district and later in South
Beach- for painlessly redeveloping
deteriorating neighborhoods that have what
architects call "good bones." He applies a
formula that he says enhances a neighbor-
hood's character instead of obliterating it.
"We call it 'gentlefying,'" says
Goldman. "We don't say 'gentrifying.'
You need to understand what makes
the neighborhood unique, and convince
neighbors and local officials you're
going to preserve the neighborhood's
character. You need to understand the
target market you're trying to draw to
the neighborhood. You need to decide
what you see being there in ten years.
Being in the vision business, you see
the picture you've taken of the future."
When the New York-based Gold-
man first saw Ocean Drive, during Miami
Beach's mid-1980s days as a drug capital
and "God's Waiting Room" for seniors,
his vision was of something unique: "A
real tropical community that brought a
distinctive SoHo culture to SoBe."
For Wynwood the picture is of
"something that's a cross between SoHo,


a more downscale Tribeca, and an even
grittier, cutting-edge Williamsburg in
Brooklyn." Definitely included in the
picture is a starving artist eating pizza.
That would be at the Wynwood Caf6
District's first new restaurant, Joey's Italian
Caf6. Run by Goldman's son Joey and
Joey's wife Thea, the casually artsy indoor/
outdoor hangout serves bona fide Italian
food at recession-level price. Pastas start at
$5, salads at $3, pizzas at $7.
"Joey's is really Joey and Thea's
concept," says the elder Goldman, "but it
follows the formula of gentlefying. When
you do something neighborhood-driven,
the price points are where they should be
for the restaurant to succeed."
After acquiring properties, opening
restaurants is always an initial part of his
"gentlefication," says Goldman, whose
current plans call for three additional
eateries among his Wynwood proper-
ties. "The idea is to draw new people to
a developing neighborhood, and nothing
draws like a restaurant. People will go to
a new area for food when they will not go
for a frock or a painting."

Continued on page 19


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Biscayne Times www.BiscayneTimes.com


June 2009







COVER STORY


Check, Please!
Continued from page 18

"Restaurants are igniters," Thea adds.
"A lot of people don't understand art, but
they do understand a plate of pasta."
So far the formula seems to be work-
ing. Joey's has been attracting about 150
people per day, says Thea, some from a
surprising distance. "People drive down
regularly from Palm Beach. I wouldn't
have expected that."
But she's most excited about the res-
taurant's local draw. "It's not just artists
and gallerists who come," she says. "We
get the Koreans from NW 5th Avenue.
And there's a substantial Puerto Rican
population; they may ask for a cortadito,
but they're making do with our espresso.
Which is thrilling, because the whole
idea of Joey's was to service the commu-
nity, to have a meeting place for people
who live and work in this community."
In fact Tony Goldman's formula
demonstrates that a restaurant's benefi-
cial economic effect can go beyond the
restaurant itself. In both SoBe and SoHo,
he formed neighborhood associations to
"gentlefy" surrounding blocks. And so it


goes at Joey's, which in January hosted
the first meeting of the new Wynwood
Arts District Association. "What we're
working on now is cleaning the streets,
lighting the streets, and securing the
streets," Thea explains. "Right now, in
partnership with Constance Margulies
and her Lotus House shelter for women,
we're raising money so we can hire the
homeless women to clean the streets."
"It's a bootstrapping approach,"
says her father-in-law. "Instead of
hiring a street-cleaning company, we
engage with the neighborhood by hiring
street people. They need jobs. Neigh-
borhoods need clean streets to be ap-
pealing to pedestrians. We're working
on getting the streets lit, too. If a neigh-
borhood has light and clean streets,
you're well on your way. Next we're
planning to have the street people carry
walkie-talkies and keep an eye on the
neighborhood, sort of serve as security.
We may do some roving cars, too."
All this may take ten years to fully
develop, but Goldman isn't worried that, in
the meantime, the area's somewhat forbid-
ding ambiance will prove detrimental to
Joey's business. "A visiting New Yorker


won't be concerned about the neighbor-
hood," he laughs. "And for people who
live here, it gives dinner a little touch of
adventure." Just a touch, though. There's
free valet parking at night.
"We've succeeded for over 30 years
with our formula, and I've never failed,"
Goldman says confidently. "You just need
patience, vision, and balls and you
have to be willing to hang in for as long
as it takes. We're neighborhood-builders.
We don't give up on anything."

E
So how will our Biscayne Corridor
restaurant boom fare in the long run?
FIU's David Talty is cautious, noting
that in the past he's been a restaurateur
himself. "If you're going to start a new
restaurant, statistics show the mortality
rate is 80 percent," he says. "You have
to realize that the target market you're
going after when opening a restaurant
isn't hundreds of people. It's thousands."
And not just any thousands. "For res-
taurants that are not quick-service chains,
you need for success a high density of
residents with a relatively high dispos-
able income, living between one and five


miles from the restaurant. Personally," he
adds, "I wouldn't open a restaurant in the
Biscayne Corridor."
Where instead? "Kendall or the
Gables. Those areas have a heck of a
lot higher potential customer base," he
says. "And the Biscayne Corridor being
a hot restaurant locale is a relatively new
phenomenon. There's speculation that the
Design District is already approaching
the oversaturation point. It'll be interest-
ing to see how many restaurants in the
Design District survive. I say wait two
years and see."
"Talty is right in a very conservative
model of a restaurant, but he's shooting
from a point of real safety," counters
Jonathan Eismann, who opened the first
Pacific Time (which lasted 14 years),
as well as the second, in emerging but
far from fully developed areas. "If you
want a restaurant that's forward-thinking,
the conservative model isn't looking at
the big picture. In 12 to 18 months, the
Design District will be Miami's most
important dining destination. Just wait.
You'll see it coming."

Feedback: letters@tbiscaynetimes.com


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NEIGHBORHOOD CORRESPONDENTS: BELLE MEADE


Twisting History for Shameless Pride

How we went from Dade to Miami-Dade


By Frank Rollason
BT Contributor
et's go back in time to 1835. The
Second Seminole War began in
December of that year, when U. S.
soldiers were ambushed by Seminole
warriors, who were resisting removal
to a reservations, at what has become
known as the Dade Battle in Sumter
County, near Bushnell, Florida. Below
is an excerpt from www.dadebattlefield.
com describing the bloody event.
"'Have a good heart; our difficul-
ties and dangers are over now, and
as soon as we arrive at Fort King
you'll have three days to rest and
keep Christmas gaily.' Maj. Francis
L. Dade spoke these words of encour-
agement to 107 cold, tired soldiers in
a pine forest on the morning of De-
cember 28, 1835. Within eight hours,
only three soldiers would survive the
battle that marked the beginning of
the Second Seminole War.


The bloody Dade Battle is re-enacted every year.


"Halpatter Tustenuggee (Alligator, as
the white man called him): 'We had been
preparing for this more than a year. Just as
the day was breaking, we moved out of the
swamp into the pine-barren. I counted, by
direction of Jumper, 180 warriors. Upon
approaching the road, each man chose
his position on the west side. About nine
o'clock in the morning the command
approached. So soon as all the soldiers


were opposite, Jumper gave the whoop.
Micanopy fired the first rifle, the signal
agreed upon, when every indian arose and
fired, which laid upon the ground, dead,
more than half the white men. The cannon
was discharged several times, but the men
who loaded it were shot down as soon as
the smoke cleared away.'
"'As we were returning to the
swamp, supposing all were dead, an


indian came up and said the white men
were building a fort of logs. Jumper and
myself, with ten warriors, returned. As
we approached, we saw six men behind
two logs placed one above another, with
Sthe cannon a short distance off. We
soon came near, as the balls went over
Sus. They had guns, but no powder. We
looked in the boxes afterwards and
Found they were empty.'"
Two survivors made it to Fort
SKing. One later died from his wounds.
- It wasn't until the following February
that a military unit would return to the
scene, finding the men surprisingly well-
preserved. They buried the dead at the
site of the battle. At the end of the war,
this group of soldiers, along with others
who died fighting or from disease during
the Seminole conflict, were reinterred at
the post cemetery at St. Augustine, now
the St. Augustine National Cemetery. In
terms of lives lost, the battle was second

Continued on page 21


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June 2009






NEIGHBORHOOD CORRESPONDENTS: BELLE MEADE


Pride
Continued from page 20

only to Custer's defeat at the Little Big
Horn. Today the site is preserved as the
Dade Battlefield Historic State Park.
The commander of this column of
107 soldiers was a young major by the
name of Francis Langhorne Dade, born
in 1793 in King George County, Virginia.
Major Dade was assigned to the U.S. 4th
Infantry Regiment of the United States
Army, and like many soldiers upon
whom command falls, in carrying out
his duties, he made the ultimate sacri-
fice. In fact it was Dade himself who fell
first from the initial rifle fire of Chief
Micanopy on that fateful day.
Dade County, Missouri; Dade
County, Georgia; Dade City, Florida; and
Dade County, Florida were all named in
honor of Francis L. Dade. Dade County,
Florida, was created on January 18, 1836,
under the Territorial Act of the United
States. At the time of its creation, Dade
County included the land that now
encompasses Palm Beach and Broward
counties, together with the Florida Keys
from Bahia Honda north, and the land of


present-day Miami-Dade County. The
county seat was originally at Indian Key.
Then in 1844, the county seat was moved
to Miami. The Florida Keys from Key
Largo to Bahia Honda became part of
Monroe County in 1866.
In 1888 the Dade County seat was
moved to Juno, near present-day Juno
Beach, returning to Miami in 1899. Palm
Beach County was formed in 1909 from
the northern portion of what was then
Dade County. And in 1915, Palm Beach
and Dade counties contributed nearly
equal portions of land to create what
today is Broward County.
Now let's leap ahead to Novem-
ber 13, 1997, on which day our county
commission caused a special election
to be held, an election that included a
charter amendment to change the name
of Dade County to Miami-Dade County.
With little fanfare, the electorate, lem-
mings that we are, went to the polls and
accepted the proposal for this historic
change. Why? Well, as I recall, the over-
whelming push was from county elected
officials, primarily Mayor Alex Penelas,
who were supposedly sick and tired of
having to explain as they traveled just


where in the hell was Dade County.
They were embarrassed to answer,
"Miami," which everyone around the
world new was in Florida and well on
its way to recognition as a truly interna-
tional city. No, it was too complicated to
explain, "I am mayor of the county that
includes one of the true treasures of this
great country the City of Miami." Not
no, but, hell no! We cannot have people
asking who we are and where we come
from, so let's change the name to Miami-
Dade County. Then all will know how
important we really are!
When you research the county or-
dinance (No. 97-212) to adopt the name
change approved by voters, you will find
no mention of Major Dade or the sacri-
fice of his troops. What you will find is
the concern of Commissioner Barbara
Carey, who "received numerous calls
regarding what the cost to taxpayers
would be to change the name." County
manager Armando Vidal responded that
the change would happen gradually to
ensure it would be of "no additional cost
to the county." Well, there is a huge ad-
ditional cost to the county and it comes
in the form of destroying the history of


this community all for the pur-
pose of soothing a few deflated egos,
which were not being viewed with
sufficient importance to match their
own view of themselves.
I didn't like the change then and I
like it less now. We need to take back our
original name. Shortly after the death
of President Kennedy, there was a rush
to express patriotism by naming roads,
buildings, schools, even cities after the
fallen leader. As time goes by, however,
we as a people begin to sort out what is
proper and what is not. Cape Canaveral
became Cape Kennedy, and has now
become Cape Canaveral again.
I look forward to being Dade County
once again, because we are Dade County,
not Miami-Dade County.
As a footnote, in 2002 the county
commission passed a resolution renam-
ing the county courthouse the Maj. Fran-
cis Langhorne Dade County Courthouse,
noting that "Maj. Francis Langhorne
Dade is a person who made a significant
contribution to Miami-Dade County."
You have to wonder if they had any clue.

Feedback: letters@tbiscaynetimes.com


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NEIGHBORHOOD CORRESPONDENTS: MIAMI SHORES

Mango Mania


The harvest is on, so don't let t


By Jen Karetnick
BT Contributor
May 4. That's the date I picked
the first ripe mango of the
season, which is one day
sooner than last year, and is in fact the
earliest to date that I've had a fully
tree-ready piece of fruit.
Yes, I'm obsessed enough that I
keep track of these kinds of things. But
given that I have 14 mango trees, it's
hard not to be a little fanatical about the
season. It's doubly difficult not to share
my compulsions. Which is why I go
everywhere my kids' softball games,
on interviews, even to the grocery store
- with a carload of fruit. I never know
who I might run into who could want
some of the luscious stuff.
Even more to the point, I force it
on chefs all over town, and this year,
I've also been trying really hard to have
them pick up the cases as opposed to
me delivering them. So who do I have


regularly trekking to my house? No one,
really. Chefs are as dependable as the
weather. But if you're wondering where
you might be able to try a preparation of
my mangoes, here's a short list: Mi-
chael's Genuine, Michy's, Red Light, and
Talula. I give them to chef Allen Susser,
too, but I can't guarantee you'll be eating
my mangoes and my mangoes only at his


hese golden gifts go to waste















seafood bistro; his kitchen door is always
open during season, and he told me the
other day he's already seeing a kalei-
doscope of colorful fruit from a large
number of diners.
If you're not on this list and want
to be, e-mail me (Ic' i I S bikca1 lic-
times.com). I want to place my fruit
and make sure it doesn't go to waste.


And speaking of waste, I'm aware that
a lot of residents in the Shores have
their own trees. Most adore the fruit
that comes from them and for you, I
have some ideas and recipes below that
I've developed for various articles and
books. If you'd like to send me yours in
return, I'd be delighted to try them.
But some people, I've noticed over
the years I've jogged around the neigh-
borhoods, don't enjoy mangoes at all,
and let the fruit rot where it falls. If you
have one or more trees you don't or can't
harvest, please do something proactive.
Call your favorite restaurant and see if
they'll send someone over to pick them
up. Ask a neighbor's teen to set up a fruit
stand and let him or her keep the money.
Or remember, there are plenty of
hungry people who would be thrilled to
munch on a mango (or a guava, or a co-
conut). Call organizations like the Daily
Bread (www.dailybread.org) or various

Continued on page 23


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June 2009







NEIGHBORHOOD CORRESPONDENTS: MIAMI SHORES


Mango
Continued from page 22

shelters like Camillus House (www.
camillushouse.org) to see if you can
donate. Even if you just put the fruit in a
bin in front of your house, believe me, it
will be taken to a better place.
If you like the charity aspect of
collecting mangoes from a tree that
stands in front of a foreclosed house,
or just want something to do with your
time, consider forming a Fruit Rescue
Squad, which a friend of mine sug-
gested. We should be ashamed by the
amount of fruit that goes unharvested
in our village, particularly when the
avocados come in, or the star fruit starts
to overwhelm us, or the citrus is just too
much to handle. But it's never too late to
do something about it in addition to
savoring it ourselves.

INSTANT MANGO JAM
Layer thin, juicy mango slices on an
English muffin, dot with Plugrn butter,
and sprinkle with just a touch of freshly
ground sea salt and unrefined sugar or
honey. Toast.


MANGO-PASTO
Cross-hatch the cheeks of a firm but ripe
mango and drizzle with tupelo honey.
Briefly broil and serve with hard and/or
pungent cheeses such as sharp cheddar
and aged Gouda and composite meats
like salami.

MANGO VINAIGRETTE
Whir ripe mango in a blender with the
juice of a Meyer lemon, a few sprigs of
fresh dill, a clove of garlic, a tablespoon
of mustard, a dash of apple cider vinegar,
and a couple of tablespoons of extra
virgin olive oil. Drizzle over watercress
and thinly sliced English cucumber.

ASIAN MANGO SLAW
Shred green (adult, unripe) mango. Toss
with a double handful of honey-roasted
peanuts, julienned green and red bell
peppers, torn cilantro, fresh-squeezed
lime juice, and a teaspoon of Vietnamese
fish sauce.

CHICKEN MANGO SALAD
Toss cooked, cubed chicken with mango,
chopped red onion, and diced water


chestnuts. Mix with a couple of table-
spoons of low-fat mayonnaise, sea salt,
and freshly cracked pepper.

MANGO MONTE CRISTO
Layer smoked ham, Gruybre, and mango
slices between whole-grain bread spread
with Cherchies Banana Hot Pepper
Mustard (which just took the gold
medal at the Napa Valley Wine Festival
Worldwide Mustard Competition). Dip in
beaten egg and pan-fry until crisp.

WHITE WINE-STEAMED MUSSELS
WITH MANGOES AND SAUSAGE
My friend Tabitha and I threw this
together the other weekend at her house
when the mangoes first started to fall
in droves. We purchased the mussels at
Captain Jim's on W. Dixie Highway just
north of 135th Street, where the little
black Mediterranean mussels sell for $5 a
pound and are always fresh. If you buy a
bottle of ultra-reasonably priced Anake-
na (Chile) Sauvignon Blanc at Total
Wine, and a pack of Aidell's sausages at
Publix for about four dollars, and throw
in a baguette and a tossed salad, you've
got a high-quality, quick-to-make meal


that can feed six people for around $20.
2 mangoes, peeled and cubed
4 Aidell's sausages, sliced
1 bottle white wine
1 stick butter
2 bay leaves
Salt and pepper to taste
2 pounds black Mediterranean mus-
sels, washed
1. Combine mango, sausage, white wine,
butter, bay leaves and salt and pepper
in a large pot. Bring to a boil and then
reduce to a simmer; cook uncovered
for 20 minutes.
2. Add mussels, cover and cook until
mussels have opened, about 8-10
minutes.
3. Serve mussels in soup bowls with
mango chucks, sausage, and generous
amounts of broth for dipping, discard-
ing any mussels that remain closed.
Serves 6

For more mango recipes from Jen, go
to www.biscaynetimes.com and click
on "Miami Shores." The recipes will be
added to the bottom of this column.

Feedback: letters@biscaynetimes.com


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June 2009


Biscayne Times www.BiscayneTimes.com







NEIGHBORHOOD CORRESPONDENTS: BISCAYNE PARK


Changing Seasons It's a K

Miami has two, here there are four: Ainiimat beware

th -


Miami is one of the nation's
most volatile cities. But give
the place a year of your life
and you'll see that one of its distinguish-
ing characteristics is, oddly, continuity.
Climate-wise, anyway.
There are two seasons: Summer and
Not Summer. It's always sunny, it's always
hot, and your biggest decisions are which
strength of deodorant to switch to when
your current level fails you, and which
kind of defrizzing serum to purchase when
your hair makes you look like a Mr. Wizard
experiment gone horribly wrong. Sports op-
tions remain unchanged. The ocean and bay
don't freeze and the bike paths are not icy.
Give upstate New York (currently the
MUFT Merciless Un-Frozen Tundra)
one year of your life and you'll see four
seasons and all the particulars.
Now, a true MUFTER embraces
each season for all its hideous glory,


Springtime means lovely lilacs, dainty but dangerous.


blinders affixed with super glue. A true
MUFTER is a season junkie.
I'm no MUFTER, nor am I an
objective cultural anthropologist. And
I haven't even been here long enough
to experience the summertime. But that


won't stop me from announcing my
research findings on the seasons:
Winter = Cook/Crafts
Autumn = Kill
Spring = Cultivate/Cough
Summer = Don't know yet


By Wendy Doscher-Smii
BT Contributor


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Biscayne Times www.BiscayneTimes.comJune 2009


miller


In winter, people have few options. If
they leave the house they will die. It will
take a few minutes or a few hours, de-
pending on clothing quality and survival
skills, but it is inevitable. So like a wise
bear, the smart ones hibernate. They
cook and bake and craft. They drink
hard liquor. Lots of it. They get really,
really fat. They get scarily splotchy
red cheeks. Some of the heartier types
engage in sledding a sport, inciden-
tally, whose appeal escapes me: layering
up like the Michelin Man and hurtling
down an icy hill while trying to avoid
smashing your face into a tree.
I am partial to autumn. Yeah, it's
cold. But you still get some sun and the
leaves turn at the end of October, which
is the one time since moving here, while
sitting in an apple orchard, I cried out of
joy. But autumn is also hunting season,
and deer are the targets of choice. Too
bad it isn't the other way around.

Continued on page 25


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June 2009







NEIGHBORHOOD CORRESPONDENTS: BISCAYNE PARK


Seasons
Continued from page 24

Killing, in fact, is a year-round sport
here. Spring brings the thrill of the
turkey hunt. And fishing. Just the other
solidly spring morning, as I debated
between a waffle and an omelet, my
98-pound, 17-year-old waitress gazed
longingly at the river outside the over-
size restaurant windows. Her eyes glazed
over like the faux maple in the syrup
bottles. I followed her loving stare and
saw people fishing. I looked back at her,
and as our eyes met she said with a sigh:
"It's day-one of walleye season, and I
want to be out there!"
Just then I caught another look, this
one from Jeremy across the table. I've
seen it before, usually when I'm about to
launch into animated conversation with
space aliens. When he is overtaken by
The Look, Jeremy's eyes get wide and
he stutters, "No-no-no-no-no...." It's a
mixture of apprehension and warning.
This time I ignored it.
"Ah, so you fish?" I asked.
"Oh, yeah! I love it!"
"I see. Do you also hunt?


(The Look persisted and intensified.)
"Yup!" And then our waitress
dropped her order pad down (thunk!)
on the table, whipped out a phone, and
started scrolling for pictures.
(The Look became a homicidal stare
aimed directly at my forehead.)
"You see?" she said cheerfully, dis-
playing one very dead deer. A young one.
It's called a "button buck" and is a male
deer usually one year old. Or less.
"Oh. Did you dress it, too?"
"Yup! My dad doesn't fuck around!
If you kill it, you clean it!"
"You must be so proud," I said as I
sipped my coffee and decided to leave
without ordering.
Now it's springtime: cultivating and
coughing. While the MUFTERS may wax
nostalgic ad nauseum about winter, their
next favorite season is spring. Again I
am stumped. I guess it is because the sun
comes out more, it is 60 degrees instead of
12, and the flowers and trees bloom. That
is fine aesthetically. But this area is also
known as "Sinus Valley." Allergy and
asthma specialists make more money per
visit than shrinks. That's great for them.
The rest of us can suffer.


It is also, apparently, Death Valley.
At least at my house. Example: The other
day I walked onto my back patio and
focused on what appeared to be a leaf
with protruding small twigs.
"How odd," I thought, stepping closer.
Uh oh. The leaf-twig hybrid was actually a
baby bird that was either pushed out of the
nest or abandoned. There it was, spring in
all its glory a dead, gelatinous creature
with a tiny beak and eyes.
The next day the same thing hap-
pened. Avian corpses dropping from the
sky. This time Halo, our terripoo, got hold
of the baby and would not let go. I watched
Jeremy try to reason with her. He waggled
his finger at her, stood with his hands on
his hips, and spoke in a stern voice. Finally
he had to pry it out of her jaws and drop it
into a garbage bag. Nice. Then once again
on the third day. I consulted my Bible and
saw nothing about the Rain of Bird Fetus
Plague. But the MUFT is, after all the
Land of the Damned.
I now refuse to go out in the yard, for
fear of getting my shoe stuck on a gooey,
infant mass.
Not like the yard or the outside world
in general are my friends. As an asthmatic,


I knew I'd be in for it here in Sinus Valley.
Sure enough, mid-May rolled around and
after walking the dogs, I had to hit up my
inhaler. A few days later I drove myself to
a hospital emergency room in the midst of
an asthma attack.
"Here is your TV, your nurse call
button, and your gown," I was told.
As I took stock of the room, I heard a
call over the intercom: "Code blue in ER,
code blue in ER." I started wheezing again.
I tried to lie down and looked to my left,
only to be greeted by a crucifix in need of
some serious polishing. Was this a sign?
And if so, where was the Pledge?
By the time the doctor got to me 50
minutes later, my inhaler and anti-anxi-
ety meds had worked. I was stoned and
breathing normally.
The nurse who discharged me said
that there was a marked increase in ER
visitors with "breathing problems" this
time of year. As I signed my name on the
form, she added, "You know, when I jog
by lilac bushes, even I have trouble."
Uh oh. There are ten of those on
my property.

Feedback: letters@tbiscaynetimes.com


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.I


June 2009


Biscayne Times www.BiscayneTimes.com







COMMUNITY NEWS


Sober but Strained Relations


An A


By Erik Bojnansky
BT Contributor

Troy Howard had been living in Sho-
recrest, that slice of Miami north of
NE 79th Street and east of Biscayne
Boulevard, for barely two months when
he decided to offer a reckless driver some
advice. Howard, who'd moved here from
Washington, D.C., where he worked on
Capitol Hill, was in front of his home one
day this past December when a Ford Mus-
tang screeched through a nearby residential
intersection. It wasn't the first time he had
seen the Mustang zoom by. It also wouldn't
be the last. But on this day, he decided to
speak up.
"I asked him, 'Hey, you! Could you
slow down?'" Howard recalls.
According to Howard, the Mustang
went into reverse and pulled up in front
of him. "What did you say?" asked the
driver, a plump white guy.
"Could you slow down?" Howard
says he repeated.
"F---- you, nigger! What are you
going to do about it?" the driver report-
edly shouted.
"Wait right there," replied Howard,
who is African-American. "I'll show
you." He went back to his house to
get a baseball bat, but the Mustang
peeled away.
Howard followed the Mustang to the
parking lot of the Little River Club, a
chapter of Alcoholics Anonymous (AA),
located a few blocks from his home on
NE Seventh Avenue and 80th Street. He
found someone who identified himself as
the manager. "I said, 'Look, I just moved
here. Could you just ask [the Mustang
driver] to chill out?"


'coholics Anonymous chapter takes fire from its Shorecrest neighbors


The manager apolo-
gized, Howard says, but
told him he had no control
over what members do
outside the club.
While the Little River
Club fronts busy NE 79th
Street, the entrance to its
parking lot is in the rear,
off 80th Street, which is
residential. According to
Howard and other Shorec-
rest residents, people attend-
ing AA meetings routinely


The Little River AA club, with billboard looming
overhead, recently had all its windows


speed through their neigh- smashed.
borhood. "You tell them to
stop and they flip you the bird," says one
of Howard's neighbors, who asked not to
be identified for fear of retribution.
By all accounts, however, the Mus-
tang driver has been the most trouble-
some. Howard's fearful neighbor recalls
an incident in which his vocal admonition
prompted this response: "Shut up! I'll
fucking kill you!"
Complaints to club officials have been
met with expressions of sympathy and
powerlessness. Richard Laird, president of
the Shorecrest Homeowners Association,
says residents grew tired of hearing that line.
"We're not the backdoor for AA," he says.
"We are a neighborhood first, and we will
not live in fear."
So Laird and his neighbors did some-
thing about it. They bent the ear of their
city commissioner, Marc Sarnoff, during a
homeowners meeting. A little more than a
month later, they got some surprising news:
The 80th Street entrance to the club's park-
ing lot, in use since the 1950s, was illegal
and would have to be permanently closed.
In fact the parking lot itself may be illegal.


The property behind the club was originally
zoned residential, but a variance granted de-
cades ago allowed the lot and rear entrance.
That variance, city sleuths learned, expired
in 1966. City officials also discovered that
the club's covered patio facing the parking
lot was constructed without a permit.
The patio would have to be removed
and rear entrance closed. The club's only
option would be an appeal before the
city's code enforcement board, and their
attorney says they intend to do just that.
Troy Howard, Richard Laird, and other
Shorecresters say they're pleased that the
code infractions will be addressed, but they
were sorely disappointed to learn that another
contentious issue involving the Little River
Club will not be resolved in their favor. That
would be the towering new, double-sided
billboard recently erected by CBS Outdoor
on club property. The billboard reaches 45
feet in height and each sign is 50 feet across.
It's taller than all other billboards along that
stretch of 79th Street, tall enough that most
Shorecrest homeowners can see it. Re-
search by both the city administration and


the BT indicates the structure is legal if
not welcome.
Bob H., secretary-treasurer of the Little
River Club, says the billboard project, years
in the making, was not the club's idea. (In
keeping with AA's promise of anonymity,
Bob H. does not disclose his full name.)
"CBS approached us five years ago it
took them that long to get all the permits,"
he says. "They give us a small amount. It
helps a lot towards paying the bills. We are
a not-for-profit." The agreement calls for
$12,000 per year for ten years.
According to Bob H., the Little River
Club just celebrated its 45th anniversary.
The AA chapter has moved around a lot
but has always stayed in Miami's Upper
Eastside. In 1991 the club decided to
purchase the one-story building and lot
at 753 NE 79th St. When they bought it,
the back lot on 80th Street, which was
already being used as a parking lot, was
a "mud flats," says Bob H. Club members
paved it, put in landscaping, and installed
a gate (along with a sign that says the
gate is closed after 10:00 p.m.). "We fixed
it up real nice," Bob H. notes.
In 1994 Shorecrest homeowners de-
cided to make improvements of their own,
and with the city and county's blessing they
put up traffic barriers along the borders of
their neighborhood in an effort to reduce
crime and increase property values. One of
those barricades was at NE Seventh Avenue
and 80th Street, which blocked easy access
to the club from the direction of Biscayne
Boulevard. Club officers were not pleased,
and filed a lawsuit to have the barricade
removed. "They wanted to cut us off from
our property," Bob H. asserts. "We fought

Continued on page 29


REUSE THISs AD AN


Bpi Meite T08 Miame i, ynie June 2009


Biscayne Times www.BiscayneTimes.com


June 2009







COMMUNITY NEWS


The Pleasure and Pain of Historic Homes


Minor
By Andrew Moore
Special to BT


East Historic District proudly
maintain a variety of residences
from the 1920s, when the original de-
velopment (then known as Shadowlawn
and Biltmore) was fashioned out of the
surrounding palmetto and pine forest.
Mature oak trees and gumbo limbos now
shade the streets of this quiet district over
an area of less than a square mile.
Buying into a historic district can be
a mixed blessing, though. The prestige of
owning a piece of Miami's storied past can
be overshadowed by some unexpected side
effects. Homeowners on the western edge
of Buena Vista East (which is bounded by
NE 2nd Avenue, N. Miami Avenue, NE
41st Street and NE 49th Street) have had
to endure arson fires, vandals, and some
troublesome constraints imposed by a
board of watchdogs entrusted to protect the
neighborhood's historic character.
There are nine such districts in Miami.
Any neighborhood with distinctive archi-
tecture and history can apply for the desig-
nation, which is supposed to help maintain
the character of the neighborhood and
improve its image, as well as promote a
gung-ho attitude on the part of residents. In
Buena Vista East, created during Miami's
original boom years to accommodate new
arrivals from Georgia and the Carolinas but
now home to mostly Haitians and Latinos,
the results have been mixed.
Five coral rock bungalows in varying
conditions, ranging from ruins to restora-
tion, line N. Miami Avenue just north of the
Design District. Although part of the original
16-square-block historic district designated


* problems are major setbacks, simple is complex, cheap is expensive



C)

t;


The home at 4719 N. Miami Ave. long before Scott
Short bought it.


by the city, only one a blue cottage with a
white coral bottom is currently occupied.
Coral rock homes like these are
unique to South Florida, where the oolit-
ic limestone from which they are made is
mined right from the ground. The carved
stones create an organic foundation and a
sense of place that reflect local resources.
Home designs range from stone cover-
ings on all sides to a simple coral rock
chimney and fireplace. This "vernacular"
architecture was a significant factor in
what earned the neighborhood its historic
designation in 1988, and their concen-
tration here is part of what continues to
make Buena Vista East special.
The City of Miami's historic desig-
nation report says the neighborhood's
houses "reflect the eclecticism that
dominated American residential architec-
ture in the early Twentieth Century and
include fine examples of Mediterranean
Revival, Mission, Pueblo, bungalow, Art
Deco, and vernacular style buildings."
In the past decade, though, two of
these coral rock bungalows have on sepa-
rate occasions caught fire. The damage


After a devastating fire, the owners decided against
starting over.


was severe in both cases, and only one
home could be repaired, while a second
suffered a total loss.
Scott Short and his partner (who
wishes to remain unnamed) bought the
bungalow at 4719 N. Miami Ave. with a
zeal for historic preservation. The home,
built in 1923, had been a mix of wood
and coral, with a large front porch. Short
speaks about the coral rock architecture
with the same passion an environmental-
ist lobbies for endangered animals he
doesn't want to see them disappear.
"They are a national treasure," Short says,
"and certainly a treasure to Miami be-
cause they don't exist anywhere else."
In 2005 Scott's home was near
complete restoration in accordance with
historic guidelines. "A second-story ad-
dition had been added to the back," Short
explains. "Windows and doors had just
been installed." And then one evening a
fire destroyed everything. According to
Short, the cause was ruled "undetermined"
by the fire department, although there was
some evidence of drug use from a squatter
(specifically a pipe) inside the home.


After years of hard work research-
ing, designing, and rebuilding, the owners
were heartbroken by the disaster. Hearings
before the planning department and the
Historic and Environmental Preservation
Board would follow. They would draft new
plans and go through an extensive review
process to rebuild but they would not
recover personally, and finally decided not
to start the project anew. Today nothing
remains but the original coral rock. Like
the burned stump of a tree, the carefully
laid rocks show the foundation of a house
that was. Limestone-framed steps lead to a
door that is no longer there.
Short says the city would be willing
to accept a new building, with a design
that could perhaps include the remaining
coral base. Any new construction, though,
would need to fit the historic nature of
the neighborhood. The property is cur-
rently for sale.
Eddie Delahoz, who, with his
cousin Carlos Lopez, owns the bunga-
low at 4615 N. Miami Ave., grew up

Continued on page 29


Biscayne Times www.BiscayneTimes.com


June 2009







POLICE REPORTS


Biscayne Crime Beat

Compiled by Derek McCann


Cher, Madonna, Duane?
100 Block ofNE 82nd Street
Awakened from a deep sleep, a man
saw a perpetrator reaching through the
iron bars of his front door, attempting to
break in. The crook was successful. He
threatened to kill the victim while taking
$150 left on top of a piece of furniture.
The victim told police the perpetrator
was either a neighbor or a friend of a
neighbor. Attempts to reach the landlady
were rebuked as she refused to let police
in her dwelling without a warrant. The
suspect may be living with her as she
said her roommate's name was Duane,
but she incredibly did not know his
last name. In this economy, renters are
in such demand that references are no
longer required.

Neighborly Thievery
Design District
Victim's wallet was stolen by an
upstairs neighbor. The same neighbor
was later recorded on video buying
merchandise with the pilfered credit
card. Cashier ran the card and found it
belonged to someone else. Police were
called and the thief claimed she "bor-
rowed it from a neighbor." Would you
lend your credit card to a neighbor to
buy pants at Target? Police didn't think
so. Suspect was arrested.

Brazen Crook Works His
Way In
700 Block NE 70th Street
Determined criminals will break in by
any means required. This hard-working
burglar could not pick the lock or break
open the front door to his victim's home,
so he removed the entire door from its
frame using a crowbar. Then he ran-
sacked the place. Amazingly there were
no witnesses or no one has come forward
with information.

Time to Dump the Loser
Boyfriend

300 Block NE 82nd Street
A woman who lives in a boarding house
briefly left her room to use a neigh-
bor's phone. Her boyfriend, who stayed
behind in the apartment, broke into
the locked bedroom of the woman's


U


roommate. This was not the first time he
had done this. This time, however, the
only thing he found worthy of his efforts
was ajar of change. Total take: five dol-
lars. The roommate told police she was,
understandably, very upset.

Welcome to Miami
401 Biscayne Blvd.
This victim was a tourist visiting from
Virginia. While shopping at Bayside
Marketplace, someone apparently
reached into her purse and took her
wallet. The victim was completely
unaware this had happened until she
fished around for the wallet and discov-
ered it was gone. Unfortunately there are
no suspects and no video of the incident.
At least we have good weather.

Slipped a Mickey
at the Marina
1600 Block N. Bayshore Drive
Victim met suspect at the beach and in-
vited him to spend the night on his boat.
The skipper poured a drink then went to
the head (bathroom). When he returned,
he noticed his drink had been moved.
After he started drinking, he became
very tired and eventually passed out. He
woke up several hours later and the new
beau was gone along with his watch.
At least he didn't try stealing the boat.

But Why Rubbing
Alcohol?
4870 Biscayne Blvd.
A man strolled up and down the aisles of
Publix, grabbed a bottle of rubbing al-
cohol, and placed it in his pants. He then


walked over to the sunglasses section,
removed the price tag from a nice pair of
shades, and placed them on his face. He
made no attempt to pay as he passed all
the registers. Police stopped him after
alert managers sounded the alarm. The
suspect, who could not produce a receipt
for the items, was arrested. And Publix,
where shopping is not always a pleasure
for everyone, recovered the sunglasses
and rubbing alcohol.

South Beach Diet for
Criminals?
6000 Block NE 2ndAvenue
Iron bars protected the windows of this
restaurant, but somehow a thief managed
to get in. He stole ajar of coins, valued
at $25, from the front of the restaurant.
An attempt to steal the cash register
failed as the suspect had problems, ac-
cording to police, lifting it. Police theo-
rized that the suspect was either a child
or a very skinny adult.

The Ultimate Private Party:
Stretch Limo and Free
Liquor
100 Block NE 11th Street
Employees failed to secure the doors of a
downtown nightclub. About an hour after
the business had closed, a black stretch
limousine pulled up in front of the estab-
lishment and eight people entered the club.
They proceeded to enjoy themselves. They
drank liquor and partied through the night.
A golf cart belonging to the business was
driven around the large club, and several
tables were knocked over in the process.
All this was captured on video, including


clear shots of two of the suspects. Save for
the liquor, nothing was stolen.

A Thief's Contrition
70 NE 45th St.
A man saw a suspicious vehicle in his
girlfriend's front yard. He also couldn't
help but notice a man carrying a flat-screen
television to the car while a woman stood
by the front door of his girlfriend's home
furtively looking in both directions. The
boyfriend had a keen grasp of the obvious:
Burglary in progress. He approached the
suspects, who shrugged and offered up the
Boulevard motto: "We're just borrowing
the television." In turn, the boyfriend man-
agedto boilno" their car keys, killing
their ride. They fled on foot and he at-
tempted to follow, but lost them. However,
one of the suspects, understanding the
errors of his ways, surrendered to authori-
ties a month later.

Assaulted by a Drag
Queen? Try a Machete
Palm Grove
The victim heard a knock at his door, but
when he went to answer, he saw no one.
He returned to watching television. Sud-
denly a man dressed in a woman's black
skirt and blonde wig entered the home.
The victim got up but was yanked back
on the couch by his neck. The quick-
thinking victim then grabbed his trusty
machete and lunged toward the intrusive
drag queen, who fled the home and ran
southbound. No arrests have been made
and there was no way to ID the suspect
as the wig covered much of his face.

In the Lap of Larceny
Downtown
As a stripper named "Cookie" was giving
a male patron an engrossing lap dance, she
apparently reached into his pocket and
removed a wad of bills valued at $1000.
She finished with her customer and left the
strip club. When the man realized what
had happened, he asked the club's other
dancers about "Cookie." They told him
they didn't know her real name but offered
him her cell number. Police were sum-
moned, but since there were no witnesses
and no way to verify the man's story, the
case could not be prosecuted.

Feedback: letters@tbiscaynetimes.com


Biscayne Times www.BiscayneTimes.com June 2009


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June 2009







COMMUNITY NEWS

Historic
Continued from page 27

near Coral Gables, where limestone
architecture is ubiquitous. "I love the
coral, the limestone houses," Delahoz
says, explaining what initially inter-
ested him in the property.
Delahoz and Lopez bought the home
in 2004. According to Delahoz, under the
previous owners, a fire caused by an old
fuse damaged much of the structure. It
was not ruled a total loss, but major res-
toration would be required of any future
owners. When they bought the home,
Delahoz says, they were not aware of
how extensive and potentially restrictive
were the guidelines for restoration in this
neighborhood. "If it hadn't been historic,"
Delahoz says, "we could have finished
the work in a month."


Adding to the new owners' problems,
the first contractor they hired had done
repairs that were not acceptable to the
Historic and Environmental Preservation
Board; he had essentially ignored the
specifications. "The contractor walked
away with $27,000," Delahoz says. "We
had to redo all of his work."
Although restoration including a
new roof, electrical wiring, and plumbing
- is now nearly complete, it has taken
almost five years and nine different con-
tractors at a cost of more than $400,000.
Working under the historic district's
guidelines, Delahoz says, has been a
matter of give and take. "The city was
at first incredibly strict," he recalls, "but
they were willing to work with us in
doing anything to make it look historic."
The biggest obstacle, Delahoz says,
has been trying to maintain the authentic


75-year-old design but under modem
codes. "We had to build columns every
eight feet inside," he explains, an exam-
ple of how modem safety standards affect
the way historic homes will look. Work-
ing with what Delahoz calls an extremely
fragile structure, he says, "It feels like I
did something that was impossible."
But thanks to the repairs done by the
two cousins, the home is stronger than
ever a small fortress that can with-
stand anything Mother Nature throws its
way, they say. \\ Ihic n ci c\ get some-
one to rent, buy, or lease," cousin Carlos
Lopezjokes, "we will have a clause that
says if ever there is a hurricane, we get
to stay at the house too." The tie beams
throughout the house a yellow, one-
story home jutting from a coral-rock
base that has kept the place standing for
the past seven decades are poured


concrete, and the roof is thicker than
codes require. No building is completely
hurricane-proof, but Lopez contends this
structure is about as secure as they get.
Still, Lopez, who has 22 years' ex-
perience doing historic restoration work
throughout Florida and elsewhere, says
he doesn't feel that Miami does enough
to support such efforts. He'd like to
see the city offer more grants and
incentives for homeowners to invest in
historic properties.
The bungalow awaits a few more
inspections before it can be deemed
complete and restored, but looking back
on the experience, Delahoz says, "I love
what we went through. I wouldn't change
it for a million dollars. But I would not
do it again."

Feedback: letters@tbiscaynetimes.com


Relations
Continued from page 26

for seven or eight years."
Eventually the case was dismissed, but
homeowner association president Richard
Laird is still resentful. "Suing people under


fake pretenses and getting away with it," he
says, "can no longer be tolerated."
The tensions between the club and
its neighbors are a distraction from what
Bob H. believes is most important -
AA's mission. "We are doing something
here that the city, county, and state can't


do," he says. "We're saving people's
lives through Alcoholics Anonymous."
While acknowledging that the Little
River Club has a good reputation for
helping people, Laird remains critical. "It
is a good organization," he says, "but
they have been a passive-aggressive


neighbor for a long time." He'd like to
see the club become a more positive
force in the community. A great way to
start, he suggests, would be to throw out
the problem members.

Feedback: letters@tbiscaynetimes.com


FI0 ES TIMAT 305-8F66A8408 "" IS I. S
June~~~~~~om lt 2009 CiareTieew.Bsan~ie~o


June 2009


Biscayne Times www.BiscayneTimes.com







CULTURE


Somewhere Between Hysteria and Humor

Or maybe both at once, ifyou 're artist Jay Hines


By Victor Barrenechea
BT Contributor

It's an unassuming warehouse space
in the Design District, across the
street from the NE 1st Court palm
grove, where a huge sculptural tent
housed the Design Miami showcase this
past December during Art Basel week.
Here you'll find a brotherhood of artists
like Nicolas Lobo, Bhakti Baxter, and
Jason Hedges, who create uncompro-
mising and sometimes noncommercial
works, often collaborating with each
other and participating in the same
exhibitions. They do this with varying
degrees of success and notoriety.
Among them is Jay Hines, whose
obscurity perhaps surpasses his peers.
Within the depths of the dingy, hot
studio (no air conditioning), the young
artist toils and sweats, a modern-day al-
chemist trying to turn trash into treasure
- literally.
Hines is a hard one to pin down,
and he likes it that way. He's an art
chameleon, working in range of visual
media, from performance to sculpture to
installation to sound to drawings and
combinations of them all. "I don't want
to pigeonhole my work," Hines explains.
"What's more enjoyable to me is to just
make work and see it change."
"He's an explorer, definitely," says
artist Daniel Newman, who splits his
time between Miami and Los Ange-
les and occasionally collaborates with
Hines. "He's not a careerist. He's doing
this because he has to do this, because he
wants to do this."
The very nature of Hines's work
would seem to be at odds with commer-
cial aspirations. A typical piece (if such
a thing exists) can resemble a pile of
trash in the corner of a room. It's often as
anonymous and unassuming as the artist
himself. Says Newman: "Sometimes
you'll come across his work and not even
know it's art."
"Shelf-Life," a 2008 group exhibi-
tion in a vacant Design District space,
included Hines's contribution of a found
object installation that consisted of a
deflated kids' bounce house, strewn on
the floor and hooked to a fan that made it
pulsate slightly. Rising from the bounce
house was a high-hat cymbal from a
drum set, with a toy pig dressed as Santa


From the 2008 "Shelf Life" show: We're not just kids to say the least....


Auguries triptych: Slight contortions and sinister faces.


Claus perched atop it. A Smurf doll, par-
tially covered by what appeared to be a
bed sheet, lay flat on its back, an erection
clearly visible in its pants.
Those who didn't trip over the
objects, which seemed to be carelessly
arranged, might have picked up on the
expression of fractured childhood imag-
ery. Its title: We're not just kids to say the


least, we got ideas, to us that's dear, like
capitalist, like communist, like lots of
;h,, l, you've heard about. As Newman
puts it: "He's not putting everything out
for the viewer on a silver platter, so it
requires some patience and investigation.
Good work takes time."
Hines was born in Minneapolis in
1977, but his family moved to Miami


when he was four. In the late 1990s,
he was part of a burgeoning scene of
young artists who formed and partici-
pated in the now-defunct, artist-run
alternative space known as The House,
an old two-story home in the Edgewa-
ter neighborhood.
Some of Hines's early work involved
him heading outdoors and painting ob-
jects in the public landscape that people
don't commonly notice. Usually without
permission, he'd paint Dumpsters or
piles of trash all one color, altering our
perception of them. Sometimes he'd
place such objects in exhibition settings
and do the same. Echoes of those clan-
destine forays can be found in his current
work, the majority of which employs
found objects. "There's just an economy
to the work," says Newman. "Whatever
is around him at the time is sort of influ-
encing his work. Whatever he stumbles
upon becomes part of the work. It's an
honest response to what's around him."
Hines only participated in the vibrant
activity at The House for its first year,
before leaving for Boston to attend
the Massachusetts College of Art and
Design. When he returned in 2004,
Miami's contemporary art scene had
exploded with the arrival of Art Basel.
Hines's own work had changed as well;
he'd developed an interest in extreme
contrasts and unlikely juxtapositions.
Today his work mixes the absurd
with the serious, the whimsical with
the disturbing, not unlike the fairy
tales by the Brothers Grimm, which
feature horrific scenarios cloaked in
innocence, or odd characters like Tiny
Tim, the novelty ukulele player whose
idiotic persona belied his accomplish-
ments as a respected music archivist.
Hines, says studio mate Nicolas Lobo,
is "not interested in clear conceptual
connections. He's more interested in
manifestations of the disjointed."
Hines himself says he presents his
subject matter in a way that produces
"an experience that mixes hysteria and
humor. I guess it's what you'd think of as
madness." While much time and thought
are put into the specific arrangement of
his materials, the finished works often
elicit immediate, visceral, gut-reaction
responses, and not always pleasant ones.

Continued on page 31


Biscayne Times www.BiscayneTimes.comJune 2009


ART &


Biscayne Times www.BiscayneTimes.com


June 2009







ART & CULTURE

Hines
Continued from page 30
Imagine witnessing a gory, primitive
religious ritual, or being exposed to
high-decibel, screeching noise music.
The dense, expressionistic scratches
and scribbles in his drawing Auguries, a
triptych in which Hines traced lines from
two overhead projector slides, moving
the slides slightly with each consecutive
drawing, produces an effect that contorts
the image until grotesque faces seem to
appear, a visual Gestalt similar to staring
at clouds and watching images emerge.
In the case of Auguries, however, the
evocation is almost mystical, with an
aura of foreboding.
For the 2007 group exhibition
"Vault," Hines took 180 feet of hurri-
cane tarp and wrapped it around poles
to create a kind of open-air room with
four walls on the roof of the Design
District's Collins Building. Inside this
enclosure, he and his collaborators
loudly beat drums and unleashed shriek-
ing noises with electronic instruments.
From the streets below, it was impossible
to know how many people were up there
creating such a racket. This was not an


. : .. .....: .
Interior of the noisy enclosure atop the Collins Building, part of
"Vault," 2007.


audience-participation piece. No one else
was allowed on the roof.
The primal nature of the three-hour
"Vault" performance had been pre-
ceded by a ritualistic process to prepare
and build the rooftop structure. Hines
climbed a ladder to the roof, alone, and


spent hours lugging up heavy musical
equipment and other materials, such as
buckets of concrete used to support the
enclosure's poles.
Hines's performances, like that for
"Vault," can be physically demanding.
In another performance from 2007,


this one with his noise band Condo-
leezza Rice, Hines played drums as he
chugged an entire six-pack of beer. He
was not to stop drumming until he'd
finished off the six-pack or became
sick while trying. The set ended once
the beer was gone. Hines went from
sober to drunk in mere minutes.
"I think he's one of the better 'under-
ground' artists in Miami," says Lobo. "I
think he's onto what Miami is becoming,
instead of what is was. I think Miami
is becoming a place where that kind of
work can be accepted." Lobo, however,
won't venture a guess as to when that
acceptance will arrive.
In the meantime, Hines's work
frequently exists only in his Design
District studio. No gallery represents
him, but he's content with that. "There's
a level you can operate on that isn't in the
typical gallery system," he observes. "I
should be able to function the way that I
want to. I'm not in a rush to get as many
shows as possible and sell a lot of work."

For more information visitwwwjayhines.info

Feedback: letters@biscaynetimes.com


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Welcome to


Exhibition on view May 21 September 13, 2009. www.mocanomi.org.


Join the Gathering. Mi


Convention is made possible by the Miami-Dade County Tourist Development Council and:
Exhibitions and programs at MOCA are made possible through grants from the City of North Miami, the Florid Arts Council, the Department of State, the Miami-Dade County Department of Cutural l m.
Affairs and the Cultural Aflairs Council, the Miami Dade County Mayor and Board of County Commlssloners. The Museum of Contemporary Art Is accredited by the American Association of Museums. Th FuntainHsad Residency


June 2009


Biscayne Times www.BiscayneTimes.com









ART & CULTURE


ART LISTINGS


WYNWOOD GALLERY WALK & DESIGN DISTRICT
ART + DESIGN NIGHT
SATURDAY, JUNE 13

101/EXHIBIT
101 NE 40th St, Miami
305-573-2101
www 101exhibit com
Through June 20
"Metal" by Curtis Lafollette

ABBA FINE ART
233 NW 36th St, Miami
305-576-4278
www abbafineart com
June 13 through July 31
"Cuba" with various artists
Reception June 13, 7 to 10 p.m.

ALEJANDRA VON HARTZ FINE ARTS
2134 NW Miami Ct, Miami
305-438-0220
www alejandravonhartz net
June 13 through July 31
"Luna Park" with Daniel Arsham, Luls Gispert, Gean
Moreno, Martin Oppel, Ernesto Oroza, and Gavin Perry
Reception June 13, 7 to 11 p.m.

AMAYA GALLERY
2033 NW 1st PI, Miami
917-743-2925
www amayagallery com
Call gallery for exhibition information

ARNO VALERE ART GALLERY BY RICART
3900 NE 1st Ave Miami
305-576-5000
www valerericartgallery com
Call gallery for exhibition information

ART FUSION
1 NE 40th St, Miami
305-573-5730
www artfusiongallery com
Through June 24
"Illumination of the Soul" with various artists
Reception June 13, 7 to 10 p.m.

ART GALLERY AT GOVERNMENT CENTER
111 NW 1st St, Suite 625, Miami
305-375-4634
www mlamidadearts org
Call gallery for exhibition information

ARTFORMZ
171 NW 23rd St, Miami
305-572-0040
www artformz net
Through June 6
"WELCOME" with Ral Escale, Sibel Kocabasl, Gisela
Savdle, and Gulllermo Portleles, a solo show by Alette
Simmons-Jimenz, and a solo show by Donna Haynes

BAKEHOUSE ART COMPLEX
561 NW 32nd St, Miami
305-576-2828
www bacfl org
Call gallery for exhibition information

BAS FISHER INVITATIONAL
180 NE 39th St, #210, Miami
By appointment info@basfisherinvitational com
www basfisherinvitational com
June 13 through July 11
Solo show by Kathleen Hudspeth
Reception June 13, 7 to 10 p.m.

BERNICE STEINBAUM GALLERY
3550 N Miami Ave, Miami
305-573-2700
www bernicesteinbaumgallery com
Through September 5
"Nine Lives Dog Days of Summer" with various artists
Reception June 13, 7 to 10 p.m.

CAROL JAZZAR CONTEMPORARY ART
158 NW 91st St. Miami Shores


Susan Lee-Chun, Suz-ercise...(and lift), Lambda print, 2008, at David
Castillo Gallery.


305-490-6906
www cjazzart com
By appointment carol@cjazzart com
Through June 8
"New Abstraction" with Eve Aschhelm, Chris Fennell,
Lynne Golob Gelfman, Christian Haub, Rory MacArthur,
Cordy Ryman, and Leslie Wayne

CENTER FOR VISUAL COMMUNICATION
541 NW 27th St, Miami
305-571-1415
www visual org
Call gallery for exhibition information

CHAREST-WEINBERG GALLERY
250 NW 23rd St, Miami
305-292-0411
www charest-welnberg com
Through June 6
"Constructions Deductions and Reductions" by
Thomas B Bowker

CHELSEA GALLERIA
2441 NW 2nd Ave, Miami
305-576-2950
www chelseagalleria com
June 13 through August 1
"Cosmos" by Tonel
Reception June 13, 7 to 10 p.m.

CS GALLERY
787 NE 125th St North Miami
305-308-6561
www chirinossanchez com
Through June 22
"ARSENALS + AGENDAS" with Bane, George Rios,
Mar5, Tussi Maldita, Marlo Martinez, SR27, Esteban
Corbo, Rodrigo, Markl, Fabian De La Flor, Jon Clazo,
Beastmode, Juan Navarro, and iSOYI

DAMIEN B. CONTEMPORARY ART CENTER
282 NW 36th St, Miami
305-573-4949
www damlenb com
Call gallery for exhibition information

DAVID CASTILLO GALLERY
2234 NW 2nd Ave, Miami
305-573-8110
www castilloart com
Through July 31
Group show with Adler Guerrier, Aramis Gutlerrez,
Qulsqueya Henrlquez, Susan Lee-Chun, Pepe Mar,
Glexls Novoa, Javier Pin6n, Leyden Rodriguez-
Casanova, Frances Trombly, and Wendy Wischer
Reception June 13, 7 to 10 p.m.

DELUXE ART GALLERY
2051 NW 2nd Ave, Miami
786-200-4971
June 13 through June 27


"The Ringling School of Art and Design Student and
Faculty Show" with various artists
Reception June 13, 7 to 10 p.m.

DIANA LOWENSTEIN FINE ARTS
2043 N Miami Ave, Miami
305-576-1804
www dlfinearts com
Through June 6
"Lost Horizon" by Felice Grodin
"Painted" by Katrin Moller
"2 Girls and a Boy" with Katherine Ordonez, Chottlp
Nimla, and Michael Okey
June 13 through July 31
"Summer Exhibition" with various artists
Reception June 13, 7:30 to 10 p.m.

DIASPORA VIBE GALLERY
3938 NE 39th St, Miami
305-573-4046
www diasporavibe net
June 11 through July 23
"Mr Meyers, My Sweet Jane" by Danny Ramirez
Reception June 11, 7to 10 p.m.

DORSCH GALLERY
151 NW 24th St, Miami
305-576-1278
www dorschgallery com
Through June 6
notaa bene Illustrated demons & allegories, stripped
of one religion, culture or narrative, are cast adrift and,
accordingly, find new haunts" with Arlen Austin, Rene
Barge, Ernesto Calvano, Alyssa Phoebus, Shazla
Sikhander, Reeve Schumacher, and Patricia Smith
June 13 through July 18
"F(r)acture divisions in painting" curated by Brook
Dorsch, with Alicia Gibson, David Marsh, Jordan
Massangale, Patrick McElnea, Brandon Opalka, Jane
Parshall, Carlos Rigau, Karen Seapker, and Kevin Van
Gorp
Reception June 13, 7 to 10 p.m.

DOT FIFTYONE ART SPACE
51 NW 36th St, Miami
305-573-9994
www dotfiftyone com
Through June 20
"Pornorama" by Gonzalo Fuenmayor and "timeless
by Hernan Cedola
Reception June 13, 7 to 10 p.m.

EDGAR ACE GALLERY
7520 NE 4th Ct, Miami
305-877-2401
Call gallery for exhibition information

EDGE ZONES CONTEMPORARY ART
47 NE 25th St, Miami
305-303-8852
www edgezones org


Through June 9
Solo show by Magdlel Aspillaga
June 13 through July 4
"SCHIZO' BOLO" by Carla Forte and Alexey Taran
Reception June 13, 8 to 11 p.m.
Performance June 13 at 9:30 p.m.

ELITE ART EDITIONS GALLERY
151 NW 36th St, Miami
305-403-5856
www elitearteditions com
Call gallery for exhibition information

ETRA FINE ART
10 NE 40th St, Miami
305-438-4383
www etrafineart com
Call gallery for exhibition information

FACHE ARTS
750 NE 124th St, North Miami #2
305-975-6933
wwwfachearts com
June 26 through July 20
"Color Exposure" by Carla Fache
Reception June 26, 8 to 11 p.m.

FREDRIC SNITZER GALLERY
2247 NW 1st PI Miami
305-448-8976
www snitzer com
Through June 20
"SMALL" with various artists
Reception June 13, 7:30 to 10 p.m.

GALLERY DIET
174 NW 23rd St, Miami
305-571-2288
www gallerydlet com
Through June 6
"Citygarden and Microscope" with Krlstopher Benedict
and Peter LaBler
June 13 through August 1
"Oh Nancy" curated by Brian Burkhardt with various
artists
Reception June 13, 7 to 10 p.m.

GARY NADER FINE ART
62 NE 27th St, Miami
305-576-0256
www garynader com
Call gallery for exhibition information

HARDCORE ARTS CONTEMPORARY SPACE
3326 N Miami Ave, Miami
305-576-1645
www hardcoreartcontemporary com
Call gallery for exhibition information

HAROLD GOLEN GALLERY
2294 NW 2nd Ave, Miami
305-989-3359
www haroldgolengallery com
Through June 5
"That 70's Show" with Netherland, Ken Bernstein, and
Jason Snyder

INTERFLIGHT STUDIO GALLERY
250 NW 23rd St Loft 206, Miami
305-573-1673
www flightstudlogallery com
Call gallery for exhibition information

KELLEY ROY GALLERY
50 NE 29 St, Miami
305-447-3888
www kelleyroygallery com
Through June 30
"Handmade Horizons and Songs" by Sebastian Spreng
Reception June 13, 7 to 10 p.m.

KEVIN BRUK GALLERY
2249 NW 1st PI Miami
305-576-2000
www kevinbrukgallery com

Continued on page 33


Biscayne Times www.BiscayneTimes.com June 2009


Biscayne Times www.BiscayneTimes.com


June 2009









ART & CULTURE


Art Listings
Continued from page 32

Through June 11
Solo show by Richard Butler
June 13 through July 31
Summer show with various artists
Reception June 13, 7 to 10 p.m.

KUNSTHAUS MIAMI
3312 N Miami Ave, Miami
305-438-1333
www kunsthaus org mx
June 13 through August 10
Group show with Armando de la Garza, Ivan Pulg, and
Leonardo Ramirez
Reception June 13, 7 to 10 p.m.

LEITER GALLERY
6900 Biscayne Blvd, Miami
305-389-2616
Call gallery for exhibition information


LOCUST PROJECTS
155 NE 38th St, Miami
305-576-8570
www locustprojects org
Through June 28
"By Any Means" Kate Gilmore

LUIS ADELANTADO GALLERY
98 NW 29th St, Miami
305-438-0069
www lulsadelantadomlaml com
Call gallery for exhibition information

LURIE KAVACHNINA GALLERY
46 NW 36th St, Miami
305-448-2060
www lurle-kavachnina com
Through June 12


. .

.1



qIh"



|, ,


Michael Loveland, Fork in the Road,
glass, metal, concrete, 2009, at
Diana Lowenstein Fine Arts.
"Big Small-Size Sculpture Show" with various artists
June 13 through July 11
Group show with various artists
Reception June 13, 7 to 10 p.m.


LYLE O. REITZEL GALLERY
2441 NW2nd Ave, Miami
305-573-1333
www artnet com/reltzel html
Call gallery for exhibition information

MARIO FLORES GALLERY
12502 NE 8th Ave, North Miami
561-201-2053
www marlofloresgallery com
Ongoing
"EVANGELIZATION" by Marlo Flores

MIAMI CENTER FOR THE PHOTOGRAPHIC ARTS
1601 SW 1st St, Miami
305-649-9575
www mcpagallery com
Call gallery for exhibition information

MIAMI ART GROUP GALLERY
21 NW 36th St, Miami
305-576-2633
www mlamlartgroup com
Through July 1
"How Surreal Life Can Be" by Hector Armendariz

MIAMI ART SPACE
244 NW 35th St, Miami
305-438-9002
www mlamlartspace com
June 13
"9" with various artists
June 18 through June 24
"30 Select Portraits from the Heeb 100 Traveling
Exhibit" with various artists
Reception June 13, 7 to 10 p.m.
Reception June 18, 2 to 4 p.m.

MIAM-DADE COLLEGE, CENTER GALLERY
300 NE 2nd Ave ,
Bldg 1, Room 1365, Miami
305-237-3696
www mdc edu
Call gallery for exhibition information


MIAMI INTERNATIONAL UNIVERSITY OF ART AND
DESIGN
1501 Biscayne Blvd Miami
305-428-5700
www mymlu com
Through July 11
MFA exhibit with various artists

MUSEO VAULT
346 NW 29th St, Miami
305-571-1175
www museovault com
Call gallery for exhibition information

OUR HOUSE WEST OF WYNWOOD
3100 NW 7th Ave, Miami
305-490-2976
www oh-wow com
June 13 through July 25
"IT'S NOT THE HEAT, IT'S THE HUMILITY" by Michael
Genovese
Reception June 13, 8 to 11 p.m.

PANAMERICAN ART PROJECTS
2450 NW 2nd Ave, Miami
305-573-2400
www panamericanart com
Through July 4
"Primary Colors" with various artists

PRAXIS INTERNATIONAL ART
2219 NW 2nd Ave, Miami
305-573-2900
www praxis-art com
Call gallery for exhibition information

PRESSITON ART GALLERY
4100 N Miami Ave, Miami
786-925-2930
www pressitonart com
Through June 6
"Visions of Eternity" with Etsuko Ichlkawa, Laura

Continued on page 34


- Open 7 days a week from 1 am 6pm.


484 EI 5thStret N MimiFL 316 .h3 5 .8-77


Biscayne Times www.BiscayneTimes.com


June 2009








ART & CULTURE

Art Listings
Continued from page 33

DiNello, and Adela Holmes
June 13 through July 4
"Madrigal" by Katherine Mann
Reception June 13, 7 to 10 p.m.

PUZZLEMENT GALLERY
81 NW 24th St, Miami
917-929-8559
www puzzlementart com
Ongoing show with Kevin Brady, Manuel Carbonell,
Nichole Chimenti, Carter Davis, Stephen Gamson,
Raquel Glottman, Jim Herbert, Jennifer Kaiser, Alex
Paiva Lopez, Andy Pledilato, Tomy F Trujillo, Jonathan
"Depoe" Villoch, and Glancarlo Zavala

SPINELLO GALLERY
531 NE 82nd Terr, Miami
786-271-4223
www spinellogallery com
Call gallery for exhibition information

STASH GALLERY
162 NE 50 Terr, Miami
305-992-7652
www myspace com/stashgallery
Through June 9
"P(ART)Y" by Aholsniffsglue

STEVE MARTIN STUDIO
66 NE 40th St, Miami
305-484-1491
www stevemartinfineart com
Call gallery for exhibition information

UNIVERSITY OF MIAMI PROJECTS SPACE
2200 NW 2nd Ave, Miami
305-284-2542
June 13 through July 1


"Hitting the Canvas" by Runcle Tatnall
Reception June 13, 6 to 10 p.m.

UNTITLED 2144
2144 NE2nd Ave, Miami
305-576-2112
www untitled2144 com
Call gallery for exhibition information

WALLFLOWER GALLERY
10 NE 3rd St, Miami
305-579-0069
www wallflowergallery com
myspace com/wallflowergallery
Call gallery for exhibition information
WHITE VINYL SPACE
3322 NW 2nd Ave, Miami
305-776-1515 Tnl
www whitevinylspace com
Call gallery for exhibition information paper, 1

WOLFGANG ROTH & PARTNERS
FINE ART
201 NE 39th St, Miami
305-576-6960
www wrpfineart com
June 13 through July 31
Summer group show with various artists
Reception June 13, 7 to 10 p.m.

MUSEUM & COLLECTION EXHIBITS

CIFO (Cisneros Fontanals Art Foundation)
1018N Miam Ave, Mami
305-455-3380, www cifo org
Call for operating hours and exhibit information

FLORIDA INTERNATIONAL UNIVERSITY FROST
ART MUSEUM
11200 SW 8th St, Miami
305-348-0496


osmos (detail), graphite and India ink on
16-minute loop, 2009, at Chelsea Galleria.

http //thefrost flu edu/
Through August 16
"Because I Say So" sculpture from the Scholl Collection
Through September 16
"Genetic Portraits" by Nela Ochoa

LOWE ART MUSEUM, UNIVERSITY OF MIAMI
1301 Stanford Dr, Coral Gables
305-284-3535
www lowemuseum org
Through June 14
"UM Students and MFA Exhibition" with various artists
and "Naturell" by Carsten Meier
June 27 through October 4
"Through the Lens Photography from the Permanent
Collection" with various artists

MIAMI ART MUSEUM
101 W FlaglerSt, Miami
305-375-3000


www mlamlartmuseum org
Through September 13 "NeoHooDoo Art for a
Forgotten Faith" with various artists
Through October 11
"Recent Acquisitions" with various artists

MUSEUM OF CONTEMPORARY ART
770 NE 125th St North Miami
305-893-6211
www mocanoml org
Through September 13
"Convention" with Julieta Aranda, Fia Backstrom,
Xavier Cha, Anne Daems & Kenneth Andrew Mroczek,
Fritz Haeg, Corey McCorkle, Dave McKenzle, My
Barbarian, Christodoulos Panaylotou, Sean Raspet,
Superflex and Jens Haaning, and Miami's Jim Drain,
Gean Moreno, and Bert Rodriguez

MOCA AT GOLDMAN WAREHOUSE
404 NW 26th St, Miami
305-893-6211
www mocanomi org
Through June 27 Solo show by Luls Gispert

THE MARGULIES COLLECTION
591 NW 27th St, Miami
305-576-1051
www margulieswarehouse com
Call for operating hours and exhibit information

THE RUBELL FAMILY COLLECTION
95 NW 29th St, Miami
305-573-6090, www rubellfamilycollection com
Call for operating hours and exhibit information

WORLD CLASS BOXING
Debra and Dennis Scholl Collection
170 NW 23rd St, Miami
305-438-9908, www worldclassboxing org/
Call for operating hours and exhibit information

Compiled by Victor Barrenechea
Send stings, jpeg images, and events information to
art@biscaynetimes com


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Biscayne Times www.BiscayneTimes.com


June 2009







ART & CULTURE


Culture Briefs


Junkanoo Even the
Word Itself Is Fun
The 33rd annual Goombay Festival returns
this first week of June. It's a lively cel-
ebration of the Bahamas and the cultural
imprint its people have made on Coconut
Grove, where they first settled in the late
1800s. A variety of events unfolds over
several days, but the big one is on Saturday,
June 6. That's the all-day street fair along
Grand Avenue, withjunkanoo bands, pa-
rades up and down the avenue, lots of food
treats from the Bahamas and elsewhere,
musical acts in many genres, and an over-
all party atmosphere with that sweet island
vibe. For the kids, there is a children's
corner where they'll have a chance to
create their own colorful junkanoo cos-
tumes. For a full schedule of events visit
www.goombayfestivalcoconutgrove.com
or call 305-448-9501.

An Elevated View of
Overtown History
The old folks remember Nat King Cole,
Billie Holiday, Count Basie, and many
other greats playing Overtown's buzz-
ing nightclubs after their gigs in Miami
Beach. It was a different era. Like to
learn more? Take in a lecture at down-
town's historical museum, then a com-
fortable ride on the nearby Metromover.
At platform stops, historian Paul George
will bring to life Overtown's history
and its significance to the black experi-
ence on the "Bird's Eye Black History
Metromover Tour and Lecture" June
6. Sponsored by the Historical Museum
of Southern Florida (101 W. Flagler St.).
Museum members $20, nonmembers
$25. From 9:00 a.m. to noon. Call 305-
375-1492 or go to www.hmsf.org.

Visit the Kampong, Fairchild's
Personal Paradise
David Fairchild (1869-1954) was per-
haps the greatest botanical explorer in
American history. His worldwide travels
for the U.S. Department of Agriculture
allowed him to collect hundreds of
thousands of exotic specimens, many of
which he brought back to his bayfront
estate in Coconut Grove. He and wife
Marian (daughter of Alexander Graham
Bell) built the place in 1926 and called it
the Kampong, a Malay word for hamlet.
Over time its garden became one of the
most spectacular anywhere. As part of


the 72nd Annual Royal Poinciana Fiesta,
the Kampong (4013 Douglas Rd.) will
open to the public at 11:30 a.m. on June
6. Bring your own picnic lunch for this
rare opportunity (free) and stay for a
guided trolley tour at 2:00 p.m. ($20).
Tour reservations: 305-258-1086. The
Kampong: 305-442-7169.

Georgia O'Keefe Got Her
Start at Summer Camp
This summer kids 6 to 12 years old can
gain art skills to last a lifetime at the
Museum of Contemporary Art's Creative
Arts Summer Camp June 8-August 14.
Experienced art teachers aided by teen
counselors develop each child's abilities
in painting, drawing, print-making, and
sculpture. Projects are also available for
advanced art students should you have a
little Rembrandt in the house. Cost is $130
per week for MOCA members, $150 non-
members for up to ten weeks. Hours are
9:00 a.m. to 3:30 p.m. at the museum (770
NE 125th St., North Miami). Free after-
care until 5:00 p.m. Call 305-893-6211 or
go to www.mocanomi.org.


Multi-Media, Over-the-Top,
Standing Room Only
This sexy theatrical extravaganza is less
a story and more an adrenaline rush. A
man runs for his life on a platform stage
surrounded by the audience. Seductive
lovelies writhe against a see-through
pool above your head. Acrobatic artists
perform aerial tricks as the music's
pounding beat builds to crescendo. Rave
reviews worldwide have preceded the
spectacle known as Fuerza Bruta to
its extended run at the Arsht Center
June 9-July 5. Yes, pretty strange, and


audiences stand throughout, so first visit
www.fuerzabrutamiami.com, then call
305-949-6722 or go to www.arshtcenter.
org for show times and tickets.

Seraphic Fire Sings a
Joyous Song
Seraphic Fire, Miami's acclaimed chamber
choir, kicks off its summer concert series
with an upbeat program they're call-
ing "Precious Lord, Take My Hand," an
eclectic mix of African-American spiritu-
als, bluegrass, and Southern gospel. They
promise you'll be singing and clapping
along with them on June 11, 8:00 p.m., at
St. Martha's Church (9301 Biscayne Blvd.,
Miami Shores). Seraphic Fire will perform
additional gospel concerts at other venues,
and two more programs later this summer:
the music of Handel, then Gershwin. Tick-
ets are $25. Past summer gospel programs
have sold out. Tickets at seraphicfiretickets.
com or 305-285-9060.


Return of the
Thunder Boats
The second annual Sunny Isles Beach
Offshore Challenge roars back to Haulover
Beach Park (10800 Collins Ave.) June
12-14. Over three days, some of the fastest
boats in the world will compete in a series
of races to Bimini in back (in one hour!)
on Friday, a "Thunder Boat Poker Run"
and pro-am racing on Saturday, and the
big event on Sunday at noon: the Offshore
Super Series for boats of all classes. The
screaming behemoths, some 50 of them,
will be docked at Haulover Marina so
everyone can get a close look. Good race
viewing Sunday all along the beach at
Haulover. Free. Call 305-792-1706 or go to
www.offshoresuperseries.com.

Haitian Harmonies
Singer/songwriter TiCorn makes a rare
South Florida appearance with surprise
guests on Saturday, June 20, 7:00 p.m.,
at North Miami Beach's performing arts
theater (17011 NE 19th Ave.). Haitian-
American teens may not know her, but


in Haiti she was huge in the 1980s with
traditional Kreyol and folk songs, and her
interpretation of popular ballads. Splitting
her time between Haiti and Europe since
childhood, Cornelia Shutt (aka TiCorn)
sings of grief, hope, and happiness. Tickets
are $25; $5 for children under ten. Visit
www.alyscommunicationsinc.com or call
786-541-3899 or 305-787-6005.


Summer's Here, So Put
Your Shorts On
The Arsht Center (1300 Biscayne Blvd.)
brings back another award-winning edi-
tion of "Summer Shorts," through June
21. For 14 years City Theatre has produced
this series of one-act plays, each of which
runs between 5 and 20 minutes. The series
includes three programs: Signature Shorts
(comedies and dramas), Shorts 4 Kids!
(family fare), and Undershorts (risque,
laugh-out-loud comedies). Tickets are $17
for Shorts 4 Kids! Everything else is $42.
For dates and show times, including mati-
nees, go to www.arshtcenter.org or www.
citytheatre.com or call 305-949-6722.

Carambola Wine in the
Bordeaux Style? Why Not!
There's a reason why local wines are fea-
tured at the Redland Summer Fruit Fes-
tival June 20-21. Instead of using grapes,
South Florida vintners are making
surprisingly good wines by fermenting
tropical fruits like longans, carambolas,
litchis, even mangos and guavas. Those
wines, plus many more unusual fruits
and prepared food will be for sale during
this annual festival at the county's Fruit
and Spice Park (24801 SW 187th Ave.,
Homestead). Admission is $6. Children
under 11 get in free. Call 305-247-5727
or visit www.fruitandspicepark.org.

Compiled by BT intern Brian Horowitz

Feedback: letters@tbiscaynetimes.com


June 2009 Biscayne Times www.BiscayneTimes.com


June 2009


Biscayne Times www.BiscayneTimes.com







COLUMNISTS: KIDS AND THE CITY


Day of the Dad


By Jenni Person
BT Contributor

I cringe inside every time my mother-
in-law remarks about how "lucky" I
am to have a "husband who helps
out." The idea that her son is as respon-
sible for the kids and house as his spouse
is so foreign to her that she sees it this
way, as a matter of luck. With a marriage
informed for the past 50 years solely by
the June Cleaver model of homemaking,
it's no wonder she still holds her daugh-
ters-in-law to these ideals.
She relishes reminding me that she
did not teach her son how to do laundry,
prepare a meal, or write a thank-you note.
Unfortunately she also didn't teach her
son to buy gifts for the people he loves,
but that's another story. The point here is
that her son is far from alone in his co-
parenting, co-homemaking, and perhaps
most important, co-careering.
In 2009 dads are almost interchange-
able with moms well, not in the repro-
ductive sense, and they still earn more
money than we do, and there's nothing
like being able to just put a baby on a boob.
But the tag-team style of today's parent-
ing is certainly smoother thanks to the
evaporation of roles being strictly defined
by gender. And sometimes there's only
dad, or maybe two dads adding more
force to the disappearance of gender-based
family-role definitions.
So it's about time we upgraded
Father's Day. Move over, outdoor-
cooking and auto-repair gifts. Let's pull
out the swag our dads really want to see
this year. I don't know about you and
yours, but my partner really would prefer
something more relevant to his life than


S It time to get creative
a power tool, which most defi-
nitely should be kept as far away
as possible from this person of the
book books like The Expect-
ant Father when we were first
pregnant, Blessings of a Skinned
Knee shortly after the arrival of our
firstborn, and The Daddy Book by
Todd Parr from toddlerhood.
For all the dads out there who
know their way around a diaper
bag (and possibly even have their
own), who regularly schedule
playdates, and who can switch hit
in the carpool lane if your meet-
ing runs late, here is a wish list of
Father's Day gift ideas for our age.
The evolution of the phrase
"Mommy & Me" to "Baby & Me"
or "Parent & Me."
A day at the spa, or just a
quick mani-pedi and some nice
men's grooming products at the
beautiful new Brownes & Co. loca-
tion in the Design District at 87
NE 40th St.
Don't force dad to sweat over the
grill on his own day. Instead head out foi
a picnic in Morningside Park featuring
takeout from his favorite Biscayne Cor-
ridor eatery, like maybe burgers from
Charcuterie, 3612 NE 2nd Ave.
Quality family-bonding time at
the theater. Check out City Theatre's
14th annual "Summer Shorts" series of
plays (each just 5 to 20 minutes long),
including the family-friendly "Shorts
4 Kids." At the Arsht Center through
June 21, www.citytheatre.com or
www.arshtcenter.org.
LGBT marriage equality and
abolishment of the gay-adoption ban


and upgrade Father Day


in our state. Until that time, try a gift
certificate for the legal services of alter-
native family-law specialists Elizabeth
Schwartz (www.sobelaw.com) or Jake
Miller (www.jakemillerlaw.com).
A gift certificate for a handy-
man (or handywoman!) to tackle those
kid-stuff toys boxed in a gazillion pieces
and bearing the warning label "some as-
sembly required." (Contact me on Twitter
@BiscayneKids for names and phone
numbers.)
A babysitter (who won't need
a ride home) and some workout time
with your partner followed by a ro-
mantic dinner.


Art projects like a tie-dyed shirt or
beach towel made by the kids.
A very cool-looking Daddy
Bag in which to keep changes of
kids' clothes and extra band-aids and
sunscreen, stashed in the back of the
car. Check out Genius Jones in the
Design District.
I want to also give a nod to those of
us for whom Father's Day is bittersweet
as we help our children celebrate their
fathers and the men we deeply love. As
you may know if you've been reading
this column for a while, my dad died
when Goldi, my firstborn, was only
six months old. My youngest, Izzi Dov,
was named in his memory, leaving me
forever saddened that my dad never even
knew him or of him. So this Father's
Day, I honor the memory of my father
and wish all dads everywhere a happy
Father's Day. May your parenthood tran-
scend your every moment in ways you
never imagined.

Want your kids to be art hipsters?
Consider Summer EZ Art Camp at Edge
Zones Contemporary Art in Wynwood.
EZ Art Camp, for kids ages 7-14, is a
series of two-week programs beginning
June 8, full day or half day. Professional
artists and arts educators emphasize
self-expression and allow young artists
to create and explore in a lively artistic
environment. Visit www.ezartcamp.org
or call 305-576-4001.

Keep up with "Kids and the City" be-
tween issues by following me on Twitter:
@iBiscayneKids.

Feedback: letters@ibiscaynetimes.com


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Biscayne Times www.BiscayneTimes.com


June 2009







COLUMNISTS: YOUR GARDEN


Things You Can Do with Palms
Eat them ifyou 're a bug, mulch them ifyou're not


Jeff Shimonski
BT Contributor
he other day I did a survey of all
the coconut palms at Jungle Island,
where I work. I was looking for
the red palm mite, which had first been
found in Palm Beach in December 2007.
The mite attacks not only palms (and
sucks the juices out of the leaves) but ba-
nanas, Heliconia, and some other plants,
often with fatal results. I know it has
been at the park for at least a year, per-
haps longer, but it has never been more
than an occasional visitor to our palms
and never caused any visible damage.
I've not yet found it on any bananas or
other species.
I undertook the survey because I saw
a single coconut palm, out of the dozens
we grow, that had yellowed-up quite a bit.
It was very chlorotic. Normally I would
ascribe this kind of yellowing to the fatal
palm disease known as lethal yellow-
ing, but the first symptom, dropping of
immature coconuts, had not occurred.
Plenty of fruit was still on the tree.
Upon closer inspection of the un-
derside of the leaves with a hand lens, I
found the palm to be infested with red
palm mite. You can see this mite with
the naked eye, but certain identification
is best made with a magnifier. Another
method of tentative identification is to
rub a finger against the underside of a
leaf. If your finger is stained red, you
might have found the red palm mite.
After inspection of all palms, I found
them to have very small numbers of
red palm mites, or I found none at all.
This was quite interesting. The infested
coconut palm was definitely a tree that


had been under stress. It had
been planted in poor soil (the
structural fill that was used
for the building foundations)
that was very compacted
with no organic matter. It was
also in an area that got very
little irrigation or rain water.
Many years ago I found
that chewing insects (cater-
pillars) or sucking insects
(thrips, scale, and aphids)
often appeared first on
stressed plant foliage because
the nitrogen within the foli-
age was more soluble and
therefore more digestible
and nutritious. Plants can
be stressed by one or more
of the following: drought,
severe cold, mechanical inju-
ries from lightning strikes to
car collisions to weed-eater
damage, and too much fertil-
izer. Spider mites are not
insects but they respond the
same way. When the food is
nutritious and available, they
find it, move in, and begin


rapid reproductive cycles.
I'm not sure yet what we'll do with
this coconut in the long term but for
now it will be an opportunity to see if
predators of the red palm mite show up
and start controlling the population, as
happened with the fig whitefly.
On a residential property, I recently
recommended removing a number of
large coconut palms because they were
leaning outside the property line and
had become a hazard owing to potential
falling coconuts. It was a shame because


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This female inflorescence of Aechmea mariae-
reginae is found on a large bromeliad that
grows well in palm mulch, both epiphytically
and terrestrially.


these were beautiful trees, but they were
not in a situation where they could be
relocated. The tree company that came
to do the removals was also contracted
to chip everything from the fronds and
fruit to the trunks. When I asked them
to leave the mulch onsite, they protested.
The mulch from palm trees, they main-
tained, was not "good" mulch.
I feel strongly that yard waste should
always be composted or mulched and left
onsite. This keeps a tremendous amount


of waste out of the landfills. It also is a
great horticultural resource. Moreover,
Smy experience with palm mulch has
Been very positive. Coconut peat is a
great planting medium for many species
of plants, including bromeliads. The
mulch produced from chipping palm
trunks is perfect for bromeliad beds in
the landscape and as a container mix.
Just make sure it is a few weeks old
and is no longer hot from decompos-
ing organisms.
Since bromeliads grown in contain-
ers can get very top-heavy and fall
over on windy days, make a heavier
potting mix by adding coarse sand like
concrete screening sand to the palm
mulch. As the mulch decomposes, the
sand will also help maintain aeration
and drainage.
Bromeliads we propagate in contain-
ers at the park's nursery develop great
root systems when grown in palm mulch.
These bromeliads are the types that typi-
cally grow as epiphytes, on the trunks of
trees (and palms). The bromeliads that
grow terrestrially, like the pineapples
and Pitcairnias, need a soil mixture that
is more decomposed, like the soil in your
landscape, but with excellent drainage.
If you ever have old, dried-out coco-
nuts, cut them in half and plant orchids
on the inside. They can be easily hung
and will last for years.

i \li,,,,. i, ,I-, is an ISA-certified munic-
ipal arborist, director of horticulture at
Jungle Island, and principal of Tropical
Designs of Florida. Contact him atjeff@
tropicaldesigns. corn

Feedback: letters(@ibiscaynetimes.com


June 2009 Biscayne Times www.BiscayneTimes.com


pARENTS MORNING OUT
It's an introduction to preschool*

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Miami Shores Presbyterian Church welcomes children from 18 months to 3 years of age.
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Monday, Wednesdays, and Fridays, 9:00 am to 12 noon. Register now for Summer Sessions I & II
For more information call program director Karen Boyd at 305-754-9541


June 2009


Biscayne Times www.BiscayneTimes.com






COLUMNISTS: PAWSITIVELY PETS


By Lisa Hartman
BT Contributor

R ain, rain, go away, come again...
Well, strike that. We really need
he rain and are lucky to get it. The
summer rainy season may be beneficial
for our plants and grass, but it's not fun for
people with dogs or indoor/outdoor cats or
rabbits. Many dogs are afraid to get wet, or
refuse to pee outside in the rain. Cats will
take to hiding under the bed. Even worse,
many are really sensitive (to put it mildly)
to thunder and lightning.
Even more important: How will our
pets get exercise and stimulation when the
weather report calls for rain every day and
temperatures that are almost always 90
degrees or more? They can't go to the gym,
meet their friends at happy hour, or find a
good book to read at the library. Thus we
need to be creative.
The heat can be very hard on dogs,
and many people do not realize how much
their pets are suffering or how close they
are to keeling over. In fact I've seen many
dogs do just that at adoption events! Care-
ful attention should be paid to keeping your
dog well hydrated, shaded, and cool. Look
for telltale signs such as heavy panting,
pale pink gums, and lethargy.
Avoid going out during the hottest
part of the day, except for a short walk
so the animal can relieve himself. This
is extremely important with Brachyce-
phalic breeds, those with pushed-in faces
like pugs or Boston terriers, whose res-
piration is constricted. Carry your own
water and bowl with you to keep your
dog hydrated. There are plenty of clip-on
water bottles and "fold-a-bowls" on the


Summer + Fido = Hot Dog

Even when the heat is on, pets need exercise


market to keep your hands free for hold-
ing a leash. Be aware that light-haired
and hairless animals are also prone to
sunburn, just as we are, and should wear
sun block when necessary. (I use a hy-
poallergenic one made for babies on my
hairless puppy.)
Swimming is great exercise for dogs,
just as it is for
us aerobic


and muscle
conditioning
at the same
time. Swim-


Be aware that light-h
animals are also pror
as we are, and shou
when nec


ming can also
be beneficial
for many older
pets, as well as pets with ailments such
as hip dysplasia or patellar luxation (slip-
ping, or dislocated kneecaps). But check
with your vet first.


If your pet naturally takes to the water
and you have access to a pool or lake, con-
sider yourself lucky. Many Floridians are
also fortunate to have indoor pools where
the weather outside does not affect their
swimming. For novice canine swimmers,
start slowly to entice your dog into the pool
with you. They still can get overheated
and dehydrated
while swim-
laired and hairless ming, so
ne to sunburn, just monitor them
Id wear sun block closely.
essary. Naturally,
the easiest way
to keep your
pet exercised
through the dog days of summer is to get
up earlier and walk and run them in the
wee morning hours (or if you are a night
owl, after sundown). But if that is not an


option for you, then you need an alterna-
tive solution. You can hire a dog walker or
runner to take your pet out for you. If your
dog is friendly, perhaps he can spend a few
hours per week at an air-conditioned doggy
daycare center. With friends you can trust,
take turns caring for each other's dogs on
days you don't work so your pet can have
an indoor play buddy.
Your small dog or cat may have
no problem fetching in the living room,
though it is a little harder to exhaust
your lab or German shepherd this way.
But training exercises are a great way
to burn off energy. Coming when called
is a great behavior to start with. Give
all adults in your household some very
yummy treats and disperse yourselves
into different rooms. Take turns yell-
ing, "Jay-Jay, come! Come on, boy! Clap
your hands, whistle, or whatever you
commonly do to accompany a command.
Praise him profusely and give him a
bunch of treats when he finds you.
Then it is Aunt Jenny's turn to call
Jay-Jay into the kitchen with the same
enthusiasm. Send the dog back and forth,
back and forth, to different people and
different rooms of the house. See? Exer-
cise and some recall training to boot! In
fact practicing all your dogs tricks and
behaviors is a great energy burner. Sit,
roll over, play dead, wave. Play training
for 15 minutes can tire your dog as much
as a 30- to 40-minute fast walk.
Interactive toys are great for the
housebound pet as well, including cats.
Food-stuffed toys your dog must lick
out, roll, or figure out what it takes to get
to the treats inside are great in keeping
Continued on page 39


Every member of the family l
deserves the best!



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| A: 710 ^^M JUN0R S
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HUMANA.,

MarketRINT

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rprophete@humana.com


Biscayne Times www.BiscayneTimes.com June 2009


Biscayne Times www.BiscayneTimes.com


June 2009






COLUMNISTS: PAWSITIVELY PETS


Hot Dog
Continued from page 38

your pet stimulated on a hot summer day.
You can freeze some chicken soup over-
night in a Kong toy for a healthy frozen
treat. Creating jungle gyms for cats,
bookshelves at different heights, climb-

A human treadmill is never
recommended for a dog. Only trea
specifically made for dogs should
used, and very sparingly at be



ing posts, and even climbing walls (using
carpeting) can keep things interesting for
the felines of the family.
Switch around house plants and hide
catnip balls in different places to arouse
kitty's curiosity. Make a pseudo-agility
course and entice your pet with a treat or
toy under the coffee table, over a pile of
books, through a hula hoop, and onto their
bed. Rabbits can be easily trained to do
this as well, and may also enjoy rolling
around on large basketballs or soccer balls.


A word about treadmills. A human
treadmill is never recommended for a
dog. Only treadmills specifically made
for dogs should be used, and very spar-
ingly at best. They should not to take
the place of running on grass, sniffing
the ground, and playing. You must
always supervise a dog on a treadmill,
as many have gotten injured
tripping, getting stuck to it
with different body parts, or
idmills falling from exhaustion.
d be Your dogs may need
st. fewer calories if they are
less active in the summer,
so watch their food intake
as well.
With a little ingenuity and flexibility,
our pets and their faithful owners can
still enjoy life to the fullest and stay
cool and dry. Happy summer!

Lisa Hartman is head dog trainer for
Pawsitively Pets. You can reach her at
fn, 1 1,.it /,. .1 l i,. I .,I .... ,. i or
www.pawsitivelypetsonline.com.


Feedback: letters@biscaynetimes.com


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June 2009 Biscayne Times www.BiscayneTimes.com


June 2009


Biscayne Times www.BiscayneTimes.com







PARK PATROL


How to Kick the Concrete Habit


In downtown Miami, pocket parks provide relief


By Jim W. Harper
BT Contributor

The newest public-space sensation

sweeping the nation is the iPark.
This tiny patch of green goes
wherever you go, creating a quiet space
just for you. The aromatherapy function
simulates fresh-cut grass, and you can
download songbirds from anywhere in
the world. Why sweat and strain to get
back to nature when your fingers can
take you directly to iPark?
The iPark may be a fantasy, but some
parks in Miami are so small they feel
like they could fit in your pocket. Hence
the term "pocket park," which is what
the City of Miami calls its diminutive
parks sprinkled around downtown. A
couple of them have popped up recently
with a fresh new look.
The main attraction is a restored park
with waterfall that's across Flagler Street
from the county courthouse. It involved
tearing down a restaurant on the site to
revive a pocket park that had been there
15 years ago. The Paul S. Walker Ur-
banscape (urban escape?), located at 46
W. Flagler St., was dedicated on April 28.
There's nothing else around quite like it.
The gate is an attraction in itself.
Sporting huge metallic butterflies, the
gate opens from the center by pulling
apart the wings of the largest butterfly.
People walking by the open gate twist
their heads to figure out if it is some
kind of giant dissection. At night the
butterfly gets put back together again.
Stepping inside the gate does not
reveal green space. Instead you get


The new Walker Urbanscape features a waterfall but
not a blade of grass.


beige, with a few plants as accents. The
pale palette includes a few pastel tiles
at ground level, and the shape is a long,
rectangular box. A huge blank canvas
rises on the east side, as created by the
windowless wall of the Courthouse
Tower, running 30 stories high. Across
from that canvas stands the two-story
flank of Viaggio, an Italian caf&.
The waterfall, covering half of the
back wall, invites reflection. This beige
cascade sends its rapids bouncing down
a series of obstacle-bricks, and the water
lands in a thin, turquoise pool adorned
with decorative water plants. The foun-
tain's high edge discourages but does
not prevent anyone from trying to dive
in and act out La Dolce Vita, or simply
taking a free bath.
The main activity going on in the
Paul S. Walker pocket park seems to
be executives talking on cell phones.
Certainly there is some posing, ogling,


Park Rating


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Joan Lehman's public art piece, Rhythm of the Train,
anchors a fine example of the urban pocket park.


and daydreaming going on, but mostly
it's the iPhone in the iPark in the iCity.
Some limited seating is available on
ledges, but there are no tables or benches.
The gates shut everyone out at 6:00 p.m.
Measuring about 4200 square feet,
the resurrected park cost $284,993,
covered mostly by funds from the
Downtown Development Authority and
the so-called Homeland Defense/Neigh-
borhood Improvement Bond passed by
Miami voters in November 2001. Was
it worth it? Considering that crappy
condos downtown sell for more, I would
say yes. An oddity? Yes, but that makes
it a destination.
Downtown Miami lies within city
Commissioner Marc Sarnoff's District
2. "Restoring Paul Walker Park to its
past glory was my very first initiative
when I was elected commissioner,"
Sarnoff stated in a press release. "I am
extremely proud to see that it has now


Park Rating


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become a reality."
Another $65,000 was
thrown at two other nearby
pocket parks, formerly
managed by the county,
and these are disappoint-
ing in size. They are barely
oversize medians.
You might recognize
the monument in the Joan
Lehman Sculpture Plaza,
located adjacent to the tran-
sit lines and Government
Center. The 1988 sculpture,
Rhythm of the Train by
Lehman, a Miami artist, is
a series of tilted, brushed
stainless-steel arches that


reach to 17 feet in the center. You can
walk through them and feel like you're
in the belly of a whale.
This refurbished, more sizable of
these two pocket parks is nicely land-
scaped, with convenient brick walk-
ways that converge on the sculpture. A
few black benches offer great views of
the Metrorail.
The lamest of the three improved
pocket parks sits in between the court-
houses at the intersection of NW 1st
Avenue and NW 1st Street. Officially
known as Robert F. Clark Plaza, it con-
sists of four trees, a couple of benches,
and a winding brick path about 30 feet
in length. There's nothing wrong with
it, but it is embarrassing to call it a park.
It's a traffic median, surrounded on all
sides by a sidewalk. I even saw one guy
walking in circles around the "plaza," as
if on a spiritual quest. Each loop took
about 40 seconds.
Apparently these two pocket parks
had been off limits to the public until
they were restored, so perhaps the
City of Miami deserves extra credit for
making them pedestrian-friendly. It's
hard to imagine why or how they were
blocked off before.
More pocket parks could be part of
the solution to downtown's addiction
to concrete, but they cannot provide
the amenities of a "real" American
park. These are Tokyo parks, crammed
into leftover, Hello Kitty-size spaces,
trying to achieve Zen. Could there be
another solution?
Hello, iPark!

Feedback: letters@ biscaynetimes.com


Biscayne Times www.BiscayneTimes.com June 2009


t,,- ,.. F--.




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Biscayne Times www.BiscayneTimes.com


June 2009





























RESTAURANT LISTINGS


The Biscayne Corridor's most comprehensive restaurant guide. Total this month: 203.


Restaurant listings for the BT Dining
Guide are written by Pamela Robin
Brandt. Every effort has been made
to ensure accuracy, but restaurants
frequently change menus, chefs, and
operating hours, so please call ahead
to confirm information. Icons ($$$)
represent estimates for a typical meal
without wine, tax, or tip. Hyphenated
icons ($-$$$) indicate a significant range
in prices between lunch and dinner
menus, or among individual items on
those menus.
$= $10 and under
$$= $20
$$$= $30
$$$$= $40
$$$$$= $50 and over




Brickell / Downtown

Abokado
900 S. Miami Ave., 305-347-3700
www.abokadosushi.com
Hamachi chiles rellenos? Shiso leaf "nachos" topped with
raw spicy tuna, kaiware sprouts, and other Asian ingredients?
The Viva, a sushi roll that starts with standard Japanese (spicy
tuna, cucumber, avocado), adds Latin sabor (Jalapeno, cilantro),
wraps it in a flour tortilla, and garnishes it with heat (spicy snow
crab mix)? Miami hasn'ttended to initiate too many food "firsts,"
but this Japanese/Pan-Latn fusion place is surely one Prices
are higher than at neighborhood sushi spots, but in keeping
with Abokado's Mary Brickell Village neighbors $$$$

Acqua
1435 Brickell Ave., Four Seasons Hotel
305-381-3190
Originally an Italian/Mediterranean restaurant this comfortably
elegant upscale spot switched chefs in 2006, resulting in a
complete menu renovation Thailand's famed sense of culinary
balance is now evident throughout the global (though primarily
Asian or Latin American-inspired) menu, in dishes like yuzu/
white soya-dressed salad of shrimp tempura, a tender pork
shank glazed with spicy Szechuan citrus sauce, or lunchtime's
rare tuna burger with lively wasabi atoli and wakame salad For
dessert few chocoholics can resist a buttery-crusted tart filled
with sinfully rich warm chocolate custard $$$$$

Area 31
270 Biscayne Boulevard Way
305-524-5234; www area31restaurantcom
Not that the sleek interior of this seafood restaurant (named for
fishing area 31, stretchingfrom the Carolinas to South America)
isn't a glamorous dining setting But we'd eat outside From the
expansive terrace of the Epic condo and hotel on the Miami
River, the views of Brickell's high-rises actually make Miami look
like a real city Its hard to decide whether the eats or drinks are
the most impressive The food is impeccably fresh regional fish,
prepared in a clean Mediterranean-influenced style The cock-
tails are genuinely creative Luckily you don't have to choose
one or the other $$$-$$$$


Azul
500 Brickell Key Dr., 305-913-8254
Floor-to-ceiling picture windows showcase Biscayne Bay
But diners are more likely to focus on the sparkling raw bar
and open kitchen, where chef Clay Conley crafts imagnative
global creations many of them combinations, to satisfy
those who want it all One offering, "A Study in Tuna," includes
tuna sashimi, Maine crab, avocado tempura, and caviar, with
several Asian sauces Moroccan lamb is three preparations
(grilled chop, harlssa-marinated loin, and bastilla, the famed
savory-sweet Middle Eastern pastry, stuffed with braised shank
$$$$$

Bali
109 NE 2nd Ave., 305-358-5751
While Indonesian food sn't easyto find in Miami, downtown
has secret stashes -small joints catering to cruise-ship and
construction workers This cute, exotcally decorated cafe has
survived and thrived for good reason The homey cooking is
delicious, and the friendly family feel encourages even the timid
of palate to try something new Novices will want Indonesia's
signature rjsttafel, a mix-and-match collection of small dishes
and condiments to be heaped on rice Note bring cash No
plastic accepted here $-$$

The Bar at Level 25 (Conrad Hotel)
1395 Brickell Ave., 305-503-6500
On the Conrad's 25th floor, The Bar's picture-windowed space
is notjust a watering hole with panoramic views At lunch it's
an elegant sandwich bar, at night its a raw bar (with pristine
coldwater oysters) and (best) a tapas bar serving pintxos That's
just the Basque word for tapas, but here there's nothing mere
about the generously portioned small plates They range from
traditional items like cod fish equixada and saffron-sauteed
Spanish artichokes to inventive inspirations like foie gras and
goat cheese-stuffed empanadas $$$

Blu Pizzeria e Cucina
900 S. Miami Ave. (Mary Brickell Village)
305-381-8335; www.blurestaurantsgroup.com
If the super-sleek interior is too formal for you, opt for a casual
pato table while studying the menu over an order of warm
gnocchett bread stcks, or creamy-centered supply alla romana
(porcini-studded tomato and mozzarella rice croquettes) The
place looks upscale, but prices of even the fanciest entrees
don't exceed $20 The fare is wide-ranging, but you can't go
wrong with one of the thin-crusted, brick-oven pizzas, whether a
traditional margherita or inventive asparagi e granchi (with lump
crab, lobster cream, mozzarella, and fresh asparagus) $$-$$$

Caf6 Sambal
500 Brickell Key Dr.
305-913-8358; www.mandarinoriental.com/miami
Though the Mandarin Oriental Hotel describes this space as its
"casual hotel restaurant" many consider it a more spectacular
diningsettingthan the upscale Azul, upstairs, owingto the
option of dining outdoors on a covered terrace directly on the
waterfront The food is Asian-inspired, with a few Latin and
Mediterranean accents For the health-conscious, the menu
includes low-cal choices For hedonists there a bigselecton of
artisan sakes $$$-$$$$$

Caribbean Delight
236 NE 1st Ave., 305-381-9254
Originally from Jamaica, proprietor Miss Pat has been serving
her traditional homemade island specialties to downtown office
workers and college students since the early 1990s Most
popular item here might be the weekday lunch special ofjerk
chicken with festival (sweet-fried cornmeal bread pattes), but
even vegetarians are well served with dishes like a tofu, carrot,


and chayote curry All entrees come with rice and peas, fried
plantains, and salad, so no one leaves hungry $

Dolores, But You Can Call Me Lolita
1000 S. Miami Ave., 305-403-3103
www.doloreslolita.com
Its hard to figure why a Mediterranean/Latin restaurant (with
Asian touches) would be named after a line in a 1950s novel
about a New England pedophile But everything else about
this casually stylish spot is easy to understand and easy
on the wallet All entrees cost either $18 or $23, a price that
includes an appetzer no low-rent crapola, either, but treats
like Serrano ham croquetas, a spinach/leek tart with Portobello
mushroom sauce, or shrimp-topped eggplanttimbales The
best seats are on the rooftop pato $$$

Fresco California Bistro
1744 SW 3rd Ave., 305858-0608
This festively decorated indoor/outdoor bistro packs a lot of
party spirit into a small space, a large variety of food onto its
menu To the familiar Latin American/Italian equation, the
owners add a touch of Cal-Mex (like Tex-Mex but more health
conscious) Menu offerings range from designer pizzas and
pastas to custardy tamales, but the bistrds especially known
for imaginative meal-size salads, like one featuring mandarin
oranges, avocado, apple, blue cheese, raisins, candied pecans,
and chicken on a mesclun bed $$

Garcia's Seafood Grille and Fish Market
398 NW N. River Dr., 305-375-0765
Run by a fishing family for a couple of generations, this vener-
able Florida fish shack is the real thing No worries about the
seafood's freshness, on their way to the dining deck overlook-
ingthe Miami River, diners can view the retail fish market Best
preparations are the simplest When stone crabs are in season,
Garcia's claws are as good as Joes but considerably cheaper
The local fish sandwich is most popular grouper, yellowtail
snapper, or mahl mahl $-$$

Grimpa Steakhouse
901 S. Miami Ave., 305-4554757
www.grimpa.com
This expansive indoor/outdoor Brazilian eatery is sleekly con-
temporary, but no worries The classic sword-wielding gauchos
are here, serving a mind-reeling assortment of skewered beef,
chicken, lamb, pork, sausages, and fish And included in the
price (dinner $47, lunch $34) is the traditional belly-busting buf-
fet of hot and cold prepared foods, salad, cold cuts, and chees-
es A pleasant, nontraditional surprise unusual sauces like
sweet/tart passion fruit or mint, tomato-based BBQ, and mango
chutney, along with the ubiquitous chimichurrl $$$$-$$$$$

II Gabbiano
335 S. Biscayne Blvd., 305-373-0063
www.ilgabbianomiami.com
Its location at the mouth of the Miami River makes this ultra-
upscale Italian spot (especially the outdoor terrace) the perfect
power lunch/business dinner alternative to steakhouses And
the culinary experience goes way beyond the typical meat mar-
ket thanks in partto the flood of freebies that's a trademark of
Manhattan's II Mulino, originally run by II Gabbianos owners
The rest of the food? Pricy but portions are mammoth And
the champagne-cream-sauced housemade ravioli with black
truffles? Worth every penny $$$$$

Indochine
638 S. Miami Ave.
305-379-1525; www.indochinebistro.com
Indochine has succeeded by morphing from mere restaurant
into hip hangout Copious special events draw everyone from


downtown business types to the counterculture crowd Notthat
there's anything "mere" about the range of food served from
three Asian nations Light eaters can snack on Vietnamese
summer rolls or Japanese sushi rolls For bigger appettes, there
are Thai curries and Vietnamese specialties like pho, richly fla-
vored beef soup with meatballs, steak slices, rice noodles, and
add-in Asian herbs and sprouts $$-$$$

Iron Sushi
120 SE 3rd Ave., 305-373-2000
(See Miami Shores listing)

La Loggia Ristorante and Lounge
68 W. Flagler St.
305-373-4800; www.laloggia.org
This luxuriantly neo-classical yt warm Italian restaurant
was unquestionably a pioneer in revitalizing downtown With
alternatives like amaretto-tinged pumpkin agnollot in sage
butter sauce and cilantro-spiced white bean/vegetable salad
dressed with truffle oil, proprietors Jennifer Porciello and Horatio
Oliveira continue to draw a lunch crowd that returns for dinner,
or perhaps just stays on through the afternoon, fueled by the
Lawyer's Liquid Lunch, a vodka martni spiked with sweetened
espresso $$$

La Moon
144 SW 8th St., 305-860-6209
At four in the morning nothing quells the munchies like a Crazy
Burger, a Colombian take on a truckers burger beef patty,
bacon, ham, mozzarella, lettuce, tomato, and a fried egg with
an arepa corn pancake "bun" While this tny place's late hours
(tll 6 00 a m Friday and Saturday) are surprising, the daytime
menu is more so In addition to Colombian classics, there's a
salad Nicoise with grilled fresh tuna, seared salmon with mango
salsa, and other yuppie favorites $-$$

Latitude Zero
36 SW 1st St., 305-372-5205
Potted plants are the only sign outside this narrow storefront
that the room inside is charming This urban oasis is an artsy
little white-tablecloth place, but with no-tablecloth prices
Much of the menu is Miami's generic Latin mix but there is a
separate Ecuadorian section that's a playlst of that country
culinary greatest hits Standout encebollado, a centuries-old
fishermen's soup given national individuality byyuca and zingy
hits of lime No clue? Try a bandera, a mixed plate of Ecuador's
most distinctive dishes $$

Le Boudoir Brickell
188 SE 12th Terr.305-372-2333
www.leboudoirmiami.com
Atthis French bakery/cafe, mornings startseriously, with
choices ranging from quality cheese, charcuterle/pate, or
smoked salmon platters to chic Continental and complete
American breakfasts At lunch, generously salad-garnished,
open-faced tartines are irresistble But sophisticated salads
and homemade soups make the choice tough And do notskip
dessert Superb sweets include rich almond/fresh raspberry or
properly tangy lemon tarts, traditional Madeleines, airy layered
mousses, and addictive mini-macaroon sandwich cookies with
daily-changing fillings $-$$

Manny's Steakhouse
300 S. Biscayne Blvd.
305-938-9000; www mannyssteakhouse com
Located directly opposite Prime Blue Grille, Miami's most
intentonallyfemale-friendly steakhouse (light decor, lightened
dishes), is Mannys, Miami's most intentionally masculine

Continued on page 42


June 2009 Biscayne Times www.BiscayneTimes.com


June 2009


Biscayne Times www.BiscayneTimes.com









DINING GUIDE


Restaurant Listings
Continued from page 41

steakhouse Here, ensconced in your black leather booth,
everything is humongous dry-aged choice-grade steaks like the
Bludgeon of Beef (a boldlyflavorful 40-ounce bonein ribeye,
described as part meat, part weapon"), king crab legs that
dwarf the plate, cocktail shrimp that could swallow the Loch
Ness monster whole, two-fisted cocktails that would fell a T-Rex
Not for thefrail $$$$$

Novecento
1414 Brickell Ave., 305-403-0900
www.bistronovecento.com
For those who think Argentne cuisine" is a synonym for beef
and more beef," this popular eaters wide range of more
cosmopolitan contemporary Argentne fare will be a revelation
Classic parrilla-grilled steaks are here for traditionalists, but
the menu is dominated by create Nuevo Latino items like a
new-style ceviche de chernia lighty limemarinated grouper
with jalapefos, basil, and the refreshingsweet counterpoint
of watermelon), or crab ravioli with creamy saffron sauce
Especially notable are the entree salads $$-$$$

Oceanaire Seafood Room
900 S. Miami Ave.
305-372-8862; www.theoceanaire.com
With a dozen branches nationwide, Oceanaire may seem more
All-American seafood empire than Florida fish shack, but menus
vary significantly according to regional tastes and fish Here in
Miami, chef Sean Bernal supplements signature starters like
lump crab cakes with his own lightly marinated, Peruvian-style
grouper ceviche The daily-changing, 15-20 specimen seafood
selection includes local fish seldom seen on local menus pom-
pano, parrot fish, amberjack But even flown-in fish (and the raw
bar's cold-water oysters) are ultra-fresh $$$$

Pasha's
1414 Brickell Ave.
305-416-5116
The original branch on Lincoln Road was instantly popular, and
the same healthy Middle Eastern fast food is served at several
newer outlets The prices are low enough that you might sus-
pect Pasha's was a tax writeoff rather than a Harvard Business
School project, which it was by founders Antonio Ellek and
Nicolas Cortes Dishes range from falafel and gyros to more
unusual items like muhammara (tangy walnut spread) and silky
labneh yogurt cheese Everything from pitas to lemonade is
made fresh, from scratch, daily $-$$

Peoples Bar-B-Que
360 NW 8th St., 305-373-8080
www.peoplesbarbque.com
Oak-smoked, falling-off-the-bone tender barbecued ribs
(enhanced with a secret sauce whose recipe goes back several
generations) are the main draw atthis Overtown institution But
the chicken is also a winner, plus there's a full menu of soul
food entrees, including what many aficionados consider our
town's tastiest souse And it would be unthinkable to call it quits
without homemade sweet potato pie or banana pudding, plus a
bracing flop half iced tea, half lemonade $-$$

Perricone's
15 SE 10th St.
305-374-9449; www.perricones.com
Housed in a Revolutonary-era barn (moved from Vermont), this
market/cafe was one of the Brickell area's first gentrified ame-
nites At lunch chicken salad is a favorite dinners strong suit


is the pasta list, ranging from Grandma Jennie's old-fashioned
lasagna to chichi flocchi purses filled with fresh pear and gor-
gonzola And Sundays $15 95 brunch buffet ($9 95 for kids)
- featuring an omelet station, waffles, smoked salmon and
bagels, salads, and more remains one of our town's most
civilized all-you-can-eat deals $$

Prime Blue Grille
315 S. Biscayne Blvd., Miami
305-358-5901; www.primebluegrille.com
This steakhouse targets today health-minded gourmets by
serving only certfied-organic Brandt beef antibiotic- and
hormonefree, as well as dry-aged, butchered in-house, and
smoke-seared by Prime Blue's intense wood-burning grills and
ovens For noncarnivores, the menu gives equal time to fish,
all caught wild, and offers dozens of cooked vegetable and
salad options The decor is as modern as the menu Instead
of the stuffy men's club look, you have a soaring light-hued,
open-plan, indoor/outdoor space, with panoramic Miami River
view $$$$

Provence Grill
1001 S. Miami Ave., 305-373-1940
The cozy dining room (and even more charming outdoor ter-
race) evoke the south of France But the menu of French bistro
classics covers all regions country-style pate mason with onion
jam, roasted peppers, and cornichons, steak/frites (grilled rib-
eye with peppercorn cream sauce, fries, and salad), and four
preparations of mussels Deal alert An early-bird prx-fixe menu
(5 30-7 30 p m ) offers soup or salad, entree, dessert, and a
carafe of wine for $44 per couple $$$-$$$$

The River Oyster Bar
650 S. Miami Ave., 305-530-1915
www.therivermiami.com
This casually cool jewel is a full-service seafood spot, as evi-
denced by temptng menu selections like soft-shell crabs with
grilled vegetables, corn relish, and remoulade There are even
a few dishes to please meat-and-potatoes diners, like short ribs
with macaroni and cheese But oyster fans will find it difficultto
resist stuffing themselves silly on the unusually large selection,
especially since oysters are served both raw and cooked fire-
roasted with sofrito butter, chorizo, and manchego There's also
a thoughtful wine list and numerous artsan beers on tap $$$

Rosa Mexicano
900 S. Miami Ave., 786-425-1001
www.rosamexicano.com
This expansive indoor/outdoor space offers a dining experience
that's haute in everything but price Few entrees top $20 The
decor is both dateworthy and family-friendly festive but not
kitschy And nonsophisticates needn'tfear, though nachos
aren't available, there is nothing scary about zarape de pato
(roast duck between freshly made, soft corn tortillas, topped
with yellow-and-habanero-pepper cream sauce), or Rosa's sig-
nature guacamole en molcajete, made tableside A few pome-
granate margaritas ensure no worries $$$

Soya & Pomodoro
120 NE 1st St., 305-381-9511
Life is complicated Food should be simple Thats owner
Armando Alfano's philosophy which is stated above the entry
to his atmospheric downtown eatery And since its also the
formula for the truest traditional Italian food (Alfano hails from
Pompeii), its fitting that the menu is dominated by authent-
callystraightforward yet sophisticated Italian entrees There
are salads and sandwiches, too The most enjoyable place to
dine is the secret, open-air courtyard Alfano serves dinner on
Thursday only to accompany local musicians and artists $-$$


Taste of Bombay
111 NE 3rd Ave.; 305-358-0144
Depending mostly on the predominant nationalities of down-
town construction workers at any given time Taste of Bombay
has also served sushi, Philippine, and Chinese food Best
bet, though, is the all-you-can-eat Indian buffet lunch spread,
featuring six changing entrees (a mix of meat poultry, fish, and
vegetable curries) plus veggie pakoras, rice, salad, chutneys,
hot naan bread, and a dessert The place looks plain outside,
but its pleasantly exotc enough inside for a bargain business
lunch $$

Tobacco Road
626 S. Miami Ave., 305-374-1198
www.tobacco-road.com
Prohibiton-era speakeasy (reputedly a fave of Al Capone), gay
bar, strip club Previously all these, this gritty spot has been best
known since 1982 as a venue for live music, primarily blues
But it also offers food from lunchtme to late night (on week-
ends till 4 00 a m) The kitchen is especially known for its chill,
budget-priced steaks, and burgers There's also surprisingly
elegantfare, though, like a Norwegan salmon club with lemon
aioli A meat-smoker in back turns outtasty ribs $$


Midtown / Wynwood / Design District

Adelita's Caf6
2699 Biscayne Blvd., 305-576-1262
From the street (which is actually NE 26th, not Biscayne) this
Honduran restaurantseems unpromising but inside its bigger,
better, and busier than it looks Unlike many Latn American eater-
ies, this one sticks close to the source and proves a crowd-pleaser
On weekends especially the dining rooms are packed with families
enjoying authentic fare like baleadas (thick corn tacos), tajadas
(Honduras's take on tostones), rich meal-n--bowl soups packed
with seafood or meat and veggies, and more $

Bengal
2010 Biscayne Blvd.
305-403-1976
At this Indian eaterythe decor is cool and contemporary muted
gray and earth-tone walls, tasteful burgundy banquettes And
the menu touts Modern Indian Cuisine" to match the look
Classicists, however, needn't worry America's favorite familiar
north Indian flavors are here, though dishes are generally more
mildlyspiced and presented with modern flair All meats are
certified halal, Islam's version of kosher which doesn't mean
that observant orthodox Jews can eat here, but Muslims can
$$$

Bin No. 18
1800 Biscayne Blvd.
786-235-7575
At this wine bar/cafe, the decor is a stylish mix of contempo-
rary (high loft ceilings) and Old World (tables made from wine
barrels) Cuisine is similarly geared to the area's smart new
residents creative sandwiches and salads at lunch, tapas and
larger internationally themed Spanish, Italian, or French char-
cuterle platters at night Though the place is small and family-
run friendly, chef Alfredo Patino offers sophisticated snacks like
the flgciutto arugula, gorgonzola dolce, caramelized onions,
pine nuts, fresh figs, and prosciutto Free parking behind the
building $$

Bleu Moon
1717 N. Bayshore Dr.
305-373-8188
Deep inside the Doubletree Grand, this restaurant, which has


panoramic Biscayne Bay views and an outdoor deck, is one of
the few upscale dinner spots near the performing arts center
The eclectic menu is more Mediterranean than anything else,
but a few seafood sauces reflect Asian influences, and tropical
Latn touches abound Some of the most charming dishes are
modernized American, and done well enough to make you
nostalgic for 1985 creamy lobster bisque, lump crab cake with
fried capers, and a retro arugula salad $$$$

Brosia
163 NE 39th St.
305-572-1400
www.brosiamiami.com
The reputation that Arthur Artle amassed after years as
executive chef at Norman's and Chispa has made the Design
Districts Brosia an instant hit The menu is Mediterranean-
inspired, with a few items -like gazpacho Caprese -fusing
cuisines, but most retaining regional individuality The stylish
space is a draw, too Inside, all mahogany leather, and luxuri-
ant intmacy outside, seating on an extensive pato shaded by
a canopy of old oaks And the convenient all-day hours (even
breakfast) give it the feel of a real neighborhood restaurant
$$$

Buena Vista Bistro
4582 NE 2nd Ave., 305-456-5909
If a neighborhood eatery like this one which serves supremely
satisfying bistro food were within walking distance of every
Miami resident, wed be a helluva hip food town Like true
Parisian bistros, its open continuously, every day with prices so
low that you can drop in anytime for authentic rillettes (a rustc
pate) with a crusty baguette, steak with from-scratch frites,
salmon atop ratatouille, or many changing blackboard specials
Portions are plentiful So is free parking $$

Captain Joe Seafood & Pasta Grill
3401 N. Miami Ave. (Shops at Midtown)
305-573-6111
This Shops at Midtown eatery begins at 8 00 a m with with
eggs, pancakes, French toast, and bagels After that its a
seafood-oriented menu of fast-casual food Best values are
combo platters such as shrimp and a grilled kebab, a hefty fried
or grilled fish sandwich, or a Caribbean paella The last is more
like a pilaf than Spain's saffron-rich creation, but is packed with
enough mussels, fish, calamari, chicken, and small shrimp to
feed two $

Charcuterie
3612 NE 2nd Ave., 305-576-7877
This Design District old-timer has hung on for close to 20 years,
but its no worse for the wear The upstairs/downstairs space
looks good as new, and is still almost impossibly cute The
menu, chalked daily on a blackboard, features typical French
bistro specials like chicken Dijonaise or almond-crusted trout
in creamy lemony beurre blanc And the salads, soups, and
sandwiches are still, invariably, evocatve Though weekend
nighttime hours were instituted several years ago, its bestto
call first $$-$$$

The Daily Creative Food Co.
2001 Biscayne Blvd., 305-573-4535
While the food formula of this contemporary cafe is familiar
- sandwiches, salads, soups, breakfast food, and pastries,
plus coffee and fruit drinks a creative concept differenti-
ates the place Signature sandwiches are named after
national and local newspapers, including Biscayne Times,
giving diners something to chat about Sandwiches and

Continued on page 43


A 3 TEL: 305-754-8002 www.schnitzelhausmiami.com

1085 N.E. 79th Street/Causeway, Miami, FL 33138


Biscayne Times www.BiscayneTimes.com


June 2009








DINING GUIDE


Restaurant Listings
Continued from page 42

salads can also be do-it-yourself projects, with an unusually
wide choice of main ingredients, garnishes, breads, and con-
diments for the creatively minded $

Delicias Peruanas
2590 Biscayne Blvd., 305-573-4634
Seafood is the specialty at this pleasant Peruvian spot, as
it was at the nearby original Delicias, run by members of
the same family The food is as tasty as ever, especially the
reliably fresh traditional ceviches, and for those who like
their fish tangy but cooked, a mammoth jalea platter As for
nonseafood stuff, Peru practically invented fusion cuisine (in
the 1800s), such as two traditional noodle dishes tallerin
saltado and tallerin verde $$

18th Street Caf6
210 NE 18th St.
305-381-8006; www.l8thstreetcafe.com
Most of the seating in this cool little breakfast/lunch room
is in a sort of giant bay window, backed with banquettes,
that makes the space feel expansive This pioneer-
ing place deserves to survive, even if just considering
the roast beef sandwich with creamy horseradish an
inspired classic combination that makes one wonder why
more places in this town don't serve it Other culinary
highlights include a turkey/pear/cheddar melt sandwich,
and really sinful marshmallow-topped brownies $

Five Guys Famous Burger and Fries
3401 N. Miami Ave. (Shops at Midtown)
305-571-8345; www.fiveguys.com
No green-leaf faux health food here You get what the
name says, period, with three adds kosher dogs, veg-
gie burgers, and free peanuts while you wait Which you
will, just a bit, since burgers are made fresh upon order
Available in double or one-patty sizes, they're well-done
but spurtingly juicy, and after loading with your choice of
free garnishes, even a "little" burger makes a major meal
Fries (regular or Cajun-spiced) are also superior, hand-cut
in-house from sourced potatoes $


Fratelli Lyon
4141 NE 2nd Ave.
305-572-2901; www.fratellilyon.com
This Italian cafe has been packed since the moment it opened
No surprise to any who recall owner Ken Lyon's pioneering Lyon
Freres gourmet store on Lincoln Road (1992-97), another joint
that was exactly what its neighborhood needed The restau-
rants artisan salumi, cheeses, flavorful boutique olive oils, and
more are so outstanding that you can't help wishing it also had
a retail component Entrees include properly al dente pastas,
plus some regional specialties like Venetlan-stye calves liver,
rarelyfound outside Italy $$$

Grass
28 NE 40th St.; 305-573-3355
Chef Michael Jacobs's menu travels beyond pan-Asian and
Mediterranean influences into the Americas Entrees range
from comfort food (cunningly reinvented mini pot pies) to high-
status extravagance (stone-seared, authentic Kobe steak) For
healthy grazers, raw-bar selections include ceviches and a large
seafood platter There's also a snack menu (pristine coldwater
oysters, a crab salad timbale, parmesan-truffle shoestring fries,
mini-Kobe burgers) served tll the wee hours, providing a wel-
come alternative to the Boulevard's fast food chains $$-$$$$$

Joey's Italian Caf6
2506 NW 2nd Ave.
305-438-0488
The first new restaurant in the Wynwood Cafe District, this
stylish indoor/outdoor Italian hangout is as casually cool as
one would hope and as affordable Theres a fivebuck
half-serving of spaghetti al pomodoro and respectable vino for
under $30 And few can resist delicately thin, crunchy-crusted
pizzas like the creative Dolce e Piccante or orgasmic Carbonara
Pastas are fresh, produce is largely local, the mosaic-centered
decor is minimalist but inviting And no need to be wary of the
warehouse district at night Valet parking is free $$-$$$

Kafa Caf6
3535 NE 2nd Ave.
305-438-0114
www.kafamidtown.com
Operated by a brother/sister team (both originally from
Ethiopia), nothing on the breakfast and lunch menus tops $8,


and portions feed an army (or several starving artists) Signature
item is the formidable Kafa Potato Platter home fries mixed
with bacon, ham, peppers, onion, and cheese, accompanied by
eggs, fresh fruit, and bread Lunch's burgers, salads, and over-
stuffed sandwiches come with homemade soup or other sides,
plus fruit Dinner features an authentic Ethiopian menu, plus
beer and wine selections $-$$

Latin Caf6 2000
2501 Biscayne Blvd., 305-576-3838
www.latincafe2000.com
The menu is similar to that at many of our town's Latin cafes,
largely classic Cuban entrees and sandwiches, with a smat-
tering of touches from elsewhere in Latin America, such as
a Peruvian jalea mixta (marinated mixed seafood), or paella
Valenciana from Spain, which many Miami eateries consider a
Latin country Whatjustfles the new millennium moniker is the
more modern, yuppified/yucafied ambiance, encouraged by an
expansive, rustic wooden deck $$

Lemoni Caf6
4600 NE 2nd Ave.
305-571-5080
The menu here reads like your standard sandwiches/salads/
starters primer What it doesn't convey is the freshness of the
ingredients and the care that goes into their use Entree-size
salads range from an elegant spinach (goat cheese, pears,
walnuts, raisins) to chunky homemade chicken salad on a bed
of mixed greens Sandwiches (cold baguette subs, hot pressed
panins, or wraps, all accompanied by side salads) Include a
respectable Cuban and a veggie wrap with a deceptively rich-
tastnglightsalad cream $-$$

Lime Fresh Mexican Grill
3201 N. Miami Ave. (Shops at Midtown)
305-576-5463
Like its South Beach predecessor, this Lime was an instant hit,
as much for being a hip new Midtown hangout as for its careful-
ly crafted Tex-Mex food The concept is "fast casual" rather than
fast food meaning nice enough for a night out It also means
ingredients are always fresh Seafood tacos are about as exotic
as the menu gets, but the mahl mahi for fish tacos comes
from a local supplier, and salsas are housemade daily Nicetes
include low-carb tortillas and many Mexican beers $


Lost & Found Saloon
185 NW 36th St., 305-576-1008
www.thelostandfoundsaloon-miami.com
Theres an artsy/alternative feel to this casual and friendly
Wynwood eatery, which, since opening as a weekday-only
breakfast and lunch joint in 2005, has grown with its neigh-
borhood Its now open for dinner six nights a week, serving
Southwestern-style fare at rock-bottom prices Dishes like pinon
and pepita-crusted salmon, chipotle-drizzled endive stuffed with
lump crab, or customizable tacos average $5-$8 Also available
big breakfasts and salads, hearty soups, housemade pastries
like lemon-crusted wild berry pie, and a hip beer and wine list $

Maino Churrascaria
2201 Biscayne Blvd.
305-571-9044
This very upscale Brazilian steakhouse has all the features you
expect, including all-you-caneat meats carved tableside and a
lavish buffet What sets Maino apart from typical rodizio palaces
is its family-run feel, intimate rather than intimidating, plus its
attention to every detail While its rare at most rodiziojoints
to get meat done less than medium, Maino will cook to order
One other welcome difference There are a la carte starters and
pastas for lighter eaters and noncarnivores, and some lunch
specials Free parking too $$-$$$$$

Mario the Baker
250 NE 25th St.
305-438-0228
(See North Miami listing)

Michael's Genuine Food and Drink
130 NE 40th St.
305-573-5550
An instant smash hit, this truly neighborhood-oriented res-
taurant from chef Michael Schwartz offers down-to-earth
fun food in a comfortable, casually stylish indoor/outdoor
setting Fresh, organic ingredients are emphasized, but
dishes range from cutting-edge (crispy beef cheeks with
whipped celeriac, celery salad, and chocolate reduction) to
simple comfort food deviled eggs, homemade potato chips
with pan-fried onion dip, or a whole wood-roasted chicken

Continued on page 44


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one sumo

fresh japanese grill.

all natural shakes.


kare at one sumo, we bled mariion with ifsty~e.


We offer feh healthy coorkng on our H0othI Grill, and prepare t
fresh right before y. Nothing I ever prepared in advance.


We als oar the heathltn and best etiUng a natural
shake anywhr, without any added augarm


Including Pre-Workout Stakes, Performance Shakes, Low Glyemle
Shakes, Meal Replacement Shakes, Pot Workout Shakes, ad
Recovery Shake




Come taste the difference. I

Feel like a sumo without looking like one.

I*


ki


7281 Biscayne Blvd
Miami, FI 33138
P: 305 758 7866
F: 305 758 7808


P s- -


Biscayne Times www.BiscayneTimes.com


June 2009









DINING GUIDE


Restaurant Listings
Continued from page 43

There's also a broad range of prices and portion sizes to
encourage frequent visits Michael's Genuine also features
an eclectic, affordable wine list and a full bar $$-$$$$

Mike's at Venetia
555 NE 15th St., 9th floor, 305-374-5731
www.mikesvenetia.com
This family-owned Irish pub, on the pool deck of the Veneta
condo, for more than 15 years has been a popular lunch and
dinner hang-out for local journalists and others who appreciate
honest cheap eats and drinks Regulars know daily specials are
the wayto go Depending on the day, fish, churrasco, or roast
turkey with all the trimmings are all prepared fresh Big burgers
and steak dinners are always good A limited latenight menu
provides pizza, wings, ribs, and salad till 3 00 a m $-$$

Moriano
3221 NE 2nd Ave., 786-953-8003
moriano.wordpress.com
Ultra-thin, crisp-crusted pizzas Made-from-scratch specials like
green bean and parmesan soup, or prosciutto and mozzarella-
stuffed gnocchi that you really have not seen on every other
menu in town High-quality ingredients, wine and beer, low
prices, enthusiastic hands-on owners committed to arts-ori-
ented creativity A comfortable hang-out atmosphere This tny
cafe, where "processed food" is a dirty word, has it all except
a high-visibility location or media hype So discover it for your-
selves (There's ample free street parking, too) $-$$

Orange Caf6 + Art
2 NE 40th St., 305-571-4070
The paintings hanging in this tiny, gass-enclosed cafe are for
sale And for those who don't have thousands of dollars to shell
out for the local art on the walls, less than ten bucks will get
you art on a plate, including a Picasso chorizo, prosciutto, man-
chego cheese, baby spinach, and basil on a crusty baguette
Other artfully named and crafted edibles include salads, daily
soups, several pastas (like the Matisse, flocchi pouches filled
with pears and cheese), and housebaked pastries $

Out of the Blue Caf6
2426 NE 2nd Ave., 305-573-3800
www.outofthebluecafe.net
Forget impersonal chain coffeehouses This artist-friendly,
independent neighborhood cafe serves a full selection
of coffee drinks made with the award-winning beans of
Intelligentsia, a roasting company that works directly with
artisan growers to encourage sustainable agriculture Also
served breakfast and lunch sandwiches, imaginative salads,
soups, homemade pastries, and creamy fresh-fruit smooth-
ies With tables, sofas, and lounge chairs inside an old
Midtown house, plus free wireless Internet access, the space
is also just a pleasant place to hang out $

Pacific Time
35 NE 40th St.
305-722-7369
www.pacifictimemiami.com
Everyone knew Jonathan Eismann's original Pacific Time, for
many years Lncoln Road's only serious restaurant How dif-
ferent is its new incarnation? Very and its all good, starting
with far superior acoustics, an admirably green ecological
policy and a neighborhood-friendly attitude While the addl-
ton of Mediterranean influences to the Pacific Rim menu may
sound confusing, trust us A meal that includes a butter-grilled


asparagus with prosciutto, soft-cooked egg Milanese, and pre-
served lemon, plus an Asian-accented creamy corn/leek soup
with Peeky Toe crab dumplings, coriander, and mustard oil
makes perfect sense on the tongue $$-$$$$

Pasha's
3801 N. Miami Ave.
305-573-0201
(See Brickell/Downtown listing)

Pizzafiore
2905 NE 2nd Ave., 305-573-0900
Dainty designer pizzas? Atthis New York-style pizzeria, its all
about heftiness A special slice/soda deal features two pizza
triangles bigger than most Miami mini-skirts Whole pies come
medium (large), large (huge), and extra-large (think truck tre)
And with fully loaded pizzas like the Supreme Meat Lover priced
only a few bucks more than a basic tomato/ cheese, it pays to
think big about toppings too Other Italian-American fare is also
available, notably pastas and subs $-$$

Primo's
1717 N. Bayshore Dr., 305-371-9055
The imposing, cavernous lobby of the Grand doesn't have that
"do drop in" locals' hangout vibe But this lively Italian spot is
actually a great addition to the neighborhood The pizzas alone
- brick-oven specimens with toppings ranging from classic
pepperoni to prosclutto/arugula would be draw enough But
pastas also please diners' choice of starch, with mix-and-match
sauces and extras And the price is right, with few entrees top-
ping $20 The capper Its open past midnight every day but
Sunday $$

Sake Room
275 NE 18th St., 305-755-0122
www.sakeroom.com
Sake takes a back seat to sushi and sophisticated decor at
this small but sleek restolounge Among the seafood offerings,
you won'tfind exotica or local catches, but all the usual sushi/
sashimi favorites, though in more interesting form, thanks to
sauces that go beyond standard soy spicy srracha, garlic/
ponzu oil, and many more Especially recommended the yuzu
hamachi roll, the lobster tempura maki, and panko-coated spicy
shrimp with hot-and-sour mayo and a salad $$-$$$

S & S Diner
1757 NE 2nd Ave.
305-373-4291
Some things never change, or so it seems at this classic
diner Open since 1938, people still line up on Saturday
mornings, waiting for a seat at the counter and enormous
breakfasts corned beef hash or crab cakes and eggs
with grits, fluffy pancakes, homemade biscuits with gravy
and Georgia sausage everything from oatmeal to eggs
Benedict The lunch menu is a roll call of the usual suspects,
but most regulars ignore the menu and go for the daily
blackboard specials $-$$

Sra. Martinez
4000 NE 2nd Ave.
305-573-5474
No Biscayne Corridor resident needs to be told thatthis
lively tapas bar is the second restaurant that Upper Eastside
homegrrrl Michelle Bernsteln has opened in the area But it's
no absentee celebrity-chef gig Bernsteln is hands-on at both
places Her exuberant yet firmly controlled personal touch is
obvious in nearly four dozen hot and cold tapas on the menu
Items are frequently reinvented Keepers include wild mush-
room/manchego croquetas with figjam, white bean stew,


crisp-coated artchokes with lemon/coriander dip, and buttery
bone marrow piqued with Middle Eastern spices and balanced
bytiny pickled salads $$$

Tony Chan's Water Club
1717 N. Bayshore Dr.
305-374-8888
The decor atthis upscale place, located in the Grand, looks too
gltzy to serve anything but politely Americanized Chinese food
But the American dumbing-down is minimal Many dishes are
far more authentic and skillfully prepared than those found
elsewhere in Miami, like delicate butflavorful yu pan quail
Moist sea bass fillet has a beautifully balanced topping of scal-
lion, gnger, cilantro, and subtlysweet/salty sauce And Peking
duck is served as three traditional courses crepewrapped
crispy skin, meat sauteed with crisp veggies, savory soup to
finish $$-$$$

W Wine Bistro
3622 NE 2nd Ave., 305-576-7775
Both bistro and retail wine shop, this Design District spot is
run by Florent Blanchet, an energetic young Frenchman who
was previously a wine distributor His former gig led to con-
nections that mean if wine lovers don't find the bottle they
want, Blanchet can probably get it within 24 hours Food is
sophisticated light bites like a shrimp club sandwich with
pancetta and sun-dried tomato aioli, and smoked duck salad
with goat cheese croutons and a poached egg At night there
aretapas $-$$

Zuperpollo Biztro Reztocafe
3050 Biscayne Blvd.
305-573-8485www.zuperpollo.com
This bistro is a branch of the popular Uruguayan eatery
Zuperpollo, on Coral Way since 1986 Its way in back, past a
guard desk and an elevator bank, behind an unmarked door
Diners who find it discover an extensive pan-Latin menu of
breakfast food, salads, substantial meat and fish entrees,
homemade pastas and soups, desserts, and sandwiches,
including Uruguays famed, overstuffed chivito, sometimes
called "a heart attack on a bun" And naturally from the rotis-
serle, there the zlgnature zuper chicken $-$$


Upper Eastside

Andiamo
5600 Biscayne Blvd.
305-762-5751; www.andiamopizza.com
Sharing a building with a long-established Morningside car
wash, Andiamo is also part of Mark Soyka's 55th Street
Station which means ditching the car (in the complex's
free lot across the road on NE 4th Court) is no problem even
if you're not getting your vehicle cleaned while consuming
the brick-oven pies (from a flaming open oven) that are this
popular pizzeria's specialty, along with executive chef Frank
Crupi's famed Philly cheese steak sandwiches Also avail-
able are salads and panini plus reasonably priced wines and
beers, including a few unusually sophisticated selections like
Belgium's Hoegaarden $$

Anise Taverna
620 NE 78th St.
305-758-2929; www.anisetaverna.com
The new owners of this river shack are banking on Greek food
and festivity for success- a good bet judgngfrom their wildly
popular previous eatery, Ouzo The mainly mezze menu ranges
from traditional Greek small plates to creative Mediterranean-
inspired dishes like anise-scented fish croquettes with


spicy aioli But don't neglect large plates like whole grilled
Mediterranean fish (dorade or branzino), filleted tableside The
interior is charming and the outdoor deck on the Little River is
positively romantic $$-$$$

Boteco
916 NE 79th St., 305-757-7735
This strip of 79th Street is rapidly becoming a cool alt-culture
enclave thanks to inviting hangouts like this rustc indoor/
outdoor Brazilian restaurant and bar Especially bustling on
nights featuring live music, its even more fun on Sundays,
when the fenced backyard hosts an informal fair and the menu
includes Brazil's national dish, feijoada, a savory stew of beans
plus fresh and cured meats But the everyday menu, ranging
from unique, tapas-like pastels to hefty Brazilian entrees, is also
appealing and budget-priced $$

Le Caf6
7295 Biscayne Blvd., 305-754-6551
For anyone who can't get over thinking of French food as intimi-
dating or pretentious, this cute cafe with a warm welcome, and
family-friendly French home cooking, is the antidote No fancy
food (or fancy prices) here, just classic comfort food like onion
soup, escargot daily fresh oysters, boeuf bourguignon (think
Ultmate Pot Roast), Nicoise salad, quiche, and homemade
creme brulee A respectable beer and wine list is a welcome
addition, as is the housemade sangria Top price for entrees is
about$14 $-$$

Canela
5132 Biscayne Blvd., 305-756-3930
When this little neighborhood oasis opened, the formula was
Cuban cooking at lunch, Catalan tapas at night The menu is
now more uniform contemporary Spanish and pan-Latin tapas,
sandwiches, salads, sides, and entrees at all hours, just a far
more elaborate selection at night The tapas list is impressive,
with an unusually large selection of seafood and vegetarian
items such as spinach sauteed with pine nuts and raisins Don't
miss the ultra-creamy croquetas, grilled asparagus with aioli,
and habit-forming Brazilian cheese bread $-$$$

Captain Crab's Take-Away
1100 NE 79th St., 305-754-2722
The drive-through window says "fast food," and so do this long-
lived seafood shack's low prices But there the resemblance
ends For about the price of a bucket of the Colonels chicken
you can get a bucket of the Captain's savory garlic crabs The
Kings burger meal or the Captain's similarly priced fried (or gar-
lic boiled or New Orleans-spiced) shrimp meal? No contest Also
popular crab cakes and conch For fish haters, spicy or garlic
chicken wings are an option $-$$

Casa Toscana
7001 Biscayne Blvd., 305-758-3353
www.casatoscanamiami.com
Tuscan-born chef/owner Sandra Stefani cooked at
Norman's before opening this Upper Eastside jewel,
whose 30 original seats have been supplemented by a
wine room/garden for tasting events and private dining
Stefani travels regularly to Italy to find exciting, limited-
production wines and inspiration for truly Tuscan specials
with honest, authentic flavors, such as grilled wild boar
sausages with lentil croquettes Menu favorites include
pear and ricotta raviolini, grilled eggplant slices rolled
around herbed goat cheese and sun-dried tomatoes, and
a light ricotta tart with lemon and rosemary $$$

Continued on page 45


Biscayne Times www.BiscayneTimes.com June 2009


Biscayne Times www.BiscayneTimes.com


June 2009









DINING GUIDE


Restaurant Listings
Continued from page 44

Che Sopranos
7251 Biscayne Blvd., 305-754-8282
This branch of a Miami Beach Italian/Argentine pizzeria, housed
in a charming bungalow and featuring a breezy patio, covers
multicultural bases If the Old World Rucola pizza (a classic
Margherlta topped with arugula, prosciutto, and shredded
parmesan) doesn't do the trick, the New World Especial (a Latin
pie with hearts of palm and boiled eggs)just might Also avail-
able are pastas, salads, sandwiches, dinner entrees (eggplant
parmigana with spaghetti, lomito steak with Argentinean potato
salad), and desserts (tiramisu or flan) $

Chef Creole
200 NW 54th St., 305-754-2223
Sparkling fresh Creolestyle food is the star at chef/owner
Wilkinson Sejour's two tiny but popular establishments While
some meatier Haitian classics like grlot (fried pork chunks) and
oxtail stew are also available and a $3 99 roast chicken spe-
cial seafood is the specialty here crevette en sauce (steamed
shrimp with Creole butter sauce), lambl frl (perfectly tenderized
fried conch), poisson gros sel (local snapper in a spicy butter
sauce), garlic or Creole crabs The Miami branch has outdoor
tlkl-hutdining $-$$

Dogma Grill
7030 Biscayne Blvd.
305-759-3433; www.dogmagrill.com
What could induce downtown businessmen to drive to the


Similarly many Italian-American pizzerias offer entrees like
spaghetti and meatballs, but East Side also has pumpkin ravioli
in brown butter/sage sauce, wild mushroom ravioli, and other
surprisingly upscale choices, including imported Peronl beer
As for the pizza, they are classic pies, available whole or by the
slice, made with fresh plum tomato sauce and Grande mozza-
rella (considered the top American pizza cheese) Best seating
for eating is at the sheltered outdoor picnic tables $

El Q-Bano Palacio de los Jugos
8650 Biscayne Blvd.
305-758-2550
In case you were wondering if its too good to be true
- it isn't El Q-Banos owners are indeed related to the
family that operates the original three Palacios de los
Jugos which means no more schlepping way out west
Recommended are moist tamales, tasty sandwiches (espe-
cially the drippingly wonderful pan con lechon), rich flan,
and the fresh tropical juices thatjustify the aforementioned
excesses For even heartier eaters, there's a changing buffet
of daily specials and sides $-$$

Europa Car Wash and Caf6
6075 Biscayne Blvd., 305-754-2357
Giving new meaning to the food term "fusion," Europa
serves up sandwiches, salads, car washes, coffee with
croissants, and Chevron with Techron Snacks match
the casual chicness sandwiches like the Renato (pro-
sclutto, hot capplcola, pepper jack cheese, red peppers,
and Romano cheese dressing), an elaborate almond-
garnished Chinese chicken salad, H&H bagels, the world's
best flown in from NYC And the car cleaning are eauallv


desserts like sweet potato pie, and a breakfast menu featuring
organic blueberry waffles with soy sausage pattes $

Gourmet Station
7601 Biscayne Blvd., 305-762-7229
Home-meal replacement, geared to workaholics with
no time to cook, has been popular for years But the
Gourmet Station has outlasted most of the competition
Main reason deceptive healthiness These are meals
that are good for you, yet taste good enough to be bad for
you Favorite items include precision-grilled salmon with
lemon-dill yogurt sauce, and lean turkey meatloaf with
homemade BBQ sauce sin-free comfort food Food is
available a la carte or grouped in multimeal plans custom-
ized for individual diner's nutritional needs $$

Hiro's Sushi Express
5140 Biscayne Blvd.; 305-759-0914
(See North Miami Beach listing)

Jimmy's East Side Diner
7201 Biscayne Blvd., 305-754-3692
Open for more than 30 years, Jimmys respects the most impor-
tant American diner tradition Breakfast at any hour Admittedly
the place closes at4 00 p m, butstll There are blueberry hot
cakes and pecan waffles, eggs any style, including omelets
and open-face frittatas, and a full range of sides biscuits and
sausage gravy, grits, hash, hash browns, even hot oatmeal Also
available are traditional diner entrees (meat loaf, roast turkey,
liver and onions), plus burgers, salad platters, and homemade
chicken soup $-$$


Luna Caf6
4770 Biscayne Blvd., 305-573-5862
www.lunacafemidtown.com
The ground floor of the Wachovia Bank building may not seem
a particularly evocative locale for an Italian eatery, but once
inside, the charming decor and the staffs ebullient welcome
indeed are reminiscent of a cafe in Italy The kitchen's outstand-
ing feature is a brick oven, which turns out designer pizzas and
crisp-skinned roast chickens Otherwise the menu holds few
surprises except the prices, unusually low for such a stylish
place No dish exceeds $22 $$-$$$

The Lunch Room
7957 NE 2nd Ave., 305-722-0759
Hidden in Little Haiti, this Thai/Japanese spot remains one of
the Upper Eastside's best-kept secrets But knowledgeable
diners wander over from the Boulevard for simple but perfect
pad Thai, chill grouper, silkyAsian eggplant slices in Thai basil
sauce, and other remarkably low-priced specialties of Matilda
Apirukpinyo, who operated a critically acclaimed South Beach
Thai eatery in the 1990s Though the casually cute indoor/out-
door place is only open for weekday lunches, "cantina" dinners
can be ordered and picked up after hours $

Magnum Lounge
709 NE 79th St., 305-757-3368
Its a restaurant Its a lounge But its decidedly not a typical
Miami restolounge, or like anything else in Miami Forbidding
from the outside, on the inside its like a time-trip to a cabaret
in pre-WWII Berlin bordello-red decor, romantically dim light-
ing, show-tune live piano bar entertainment, and to match the
ambiance elegantly updated retro food served with style and


Upper Eastside to eat at a few outdoor-only tables just feet from gentrlfled, especially on Wednesdays, when ladies are Kingdom a smile For those feelingflush, home-style fried chicken isjust
the busy Boulevard? From the day it opened, people have been pampered with $10 washes and glasses of sparkling wine 6708 Biscayne Blvd., 305-757-0074 like mom used to make in her wildest dreams $$$
lining up for this stand's sauce-garnished, all-beef, soy veggie, while they wait $ This indoor/outdoor sports bar serves low-priced but high-
turkey, and chicken hot dogs The 22 varieties range from quality steaks, plus more typical bar food that's actually Michy's
simple to the elaborate (the Athens, topped with a Greek salad, Garden of Eatin' far from the usual processed stuff Philly cheese steak 6927 Biscayne Blvd., 305-759-2001
including extra-virgin olive oil dressing) to near-unbelievable 136 NW 62nd St., 305-754-8050 sandwiches, big enough for two, are made from hand- Don't even ask why Michele Bernstein, with a top-chef resume,
combinations like the VIP, which includes parmesan cheese Housed in a yellow building that's nearly invisible from the sliced rib eye, sides include fries and beer-battered onion not to mention regular Food Network appearances, opened
and crushed pineapple New addition thick, juicy burgers $ street the Garden has the comfortable feel of a beach bar, rings, but also lightly lemony sauteed spinach And the a homey restaurant in an emerging butfar from fullygentrl-
and generous servings of inexpensive Afro-Caribbean vegan burgers rule, particularly the Doomsday, a cheese/bacon/ fled neighborhood Just be glad she did, as you dine on white
East Side Pizza food Large or small plates, with salad and fried sweet plantains mushroom-topped two-pound monster that turns dinner
731 NE 79th St., 305-758-5351 (plus free soup for eat-in lunchers), are served for five or seven into a competitive sport No hard liquor, but the beer list ........................................................
Minestrone, sure But a pizzeria menu with carrot ginger soup? bucks Also available are snacks like vegetarian blue corn tacos, makes up for it $$ Continued on page 46


Biscayne Times www.BiscayneTimes.com


June 2009









DINING GUIDE


Restaurant Listings
Continued from page 45

almond gazpacho or impossibly creamy ham and blue cheese
croquetas Though most full entrees also come in half-size
portions (at almost halved prices), the tab can add up fast The
star herself is usually in the kitchen Parking in the rear off 69th
Street $$$-$$$$

Metro
7010 Biscayne Blvd., 305-759-1392
Big changes have come to Karma the car wash, the first
being a separate new name for the revamped restaurant
Metro Organic Bistro, an all-organic fine-dining restaurant
where simple preparations reveal and enhance natural
flavors An entirely new menu places emphasis on grilled
organic meat and fish dishes Try the steak frites organic,
grass-fed skirt steak with organic chimichurrl and fresh-cut
fries Vegetarians will love the organic portabella foccacla
Dine either inside the architect-designed restaurant or out-
doors on the patio Beer and wine $-$$$

Moonchine
7100 Biscayne Blvd., 305-759-3999
Like its Brickell-area sibling Indochine, this friendly Asian bistro
serves fare from three nations Japan, Thailand, and Vietnam
Menus are also similar, split between traditional dishes like pad
Thai and East/West fusion creations like the Vampire sushi roll
(shrimp tempura, tomato, cilantro, roasted garlic) But it also
carves out its own identity with original creations, includingyel-
low curry-spiced fried rice Nearly everything is low in sodium,
fat and calories A large rear pato is inviting for dining and
entertainment $$-$$$

Moshi Moshi
7232 Biscayne Blvd.
786-220-9404
This offspring of South Beach old-timer Moshl Moshl is
a cross between a sushi bar and an izakaya (Japanese
tapas bar) Even more striking than the hip decor is the
food's unusually upscale quality Sushi ranges from
pristine individual nigirl to over-the-top maki rolls Tapas
are intriguing, like arablki sausage, a sweet-savory pork
fingerling frank, rarely found in restaurants even in Japan,
they're popular Japanese home-cooking items And rice-
based plates like Japanese curry (richer/sweeter than
Indian types) satisfy even the biggest appetites $-$$$

News Lounge
5582 NE 4th Ct.
305-758-9932; www.the55thststation.com
Mark Soyka's new News is, as its name suggests, more a
friendly neighborhood hangout and watering hole than a full-
fledged eatery Nevertheless the menu of light bites is along
with other lures like an inviting outdoor pato and rest rooms
that resemble eclectic art galleries part of the reason visitors
stay for hours Especially recommended are fat mini-burgers
with chipotle ketchup, a brie, turkey, and mango chutney
sandwich on crusty baguette, and what many feel is the original
cafes Greatest Hit creamy hummus with warm pita $

Red Light
7700 Biscayne Blvd., 305-757-7773
From the rustic al fresco deck of chef Krls Wessel's intention-
ally downwardly mobile retro-cool riverfront restaurant, you can
enjoy regional wildlife like manatees while enjoying eclectic
regional dishes that range from cutting-edge (sour-orangeman-
nated, sous-vide-cooked Florida lobster with sweet corn sauce)


to comfort (crispy-breaded Old South fried green tomatoes)
Not surprisingly the chef-driven menu is limited, but several
signature specialties, if available, are notto be missed BBQ
shrimp in a tangy Worcestershire and cayennesplked butter/
wine sauce, irresistible mini conch fritters, and homemade ice
cream $$-$$$

Royal Bavarian Schnitzel Haus
1085 NE 79th St., 305-7548002
With Christmas lights perpetually twinkling and party noises
emanating from a new outdoor blergarten, this German res-
taurant is owner Alex Richter's one-man gentrification project
transforming a formerly uninvitng stretch of 79th Street one
pils at a time The fare includes housemade sausages (mild
veal bratwurst hearty mixed beef/pork bauernwurst, spicy
garlicwurst) with homemade mustard and catsup, savory yet
near-greaseless potato pancakes, and, naturally schnitzels, a
choice of delicate pounded pork, chicken, or veal patties served
with a half-dozen different sauces $$-$$$

Soyka
5556 NE 4th Court
305-759-3117; www.soykarestaurant.com
This expansive, contemporary hangout was often credited
with almost single-handedly sparking the revitalization of the
Biscayne Corridor's Upper Eastside Soyka remains a solid
neighborhood restaurant that is a perfect fit for its area
Comfortably priced yuppie comfort food like meatloaf with
mashed potatoes, crab cakes with spicy-sweet slaw, a wild
mushroom/smoked mozzarella pizza, or a Cobb salad may not
be revolutionary fare, but Soyka continues to thrive while more
ambitious, nationally publicized restaurants have come and
gone Take-out orders and breakfast are now available $$-$$$

Sushi Siam
5582 NE 4th Ct., 305-751-7818
On the menu of sushi-bar specialties plus a small selection of
Thai and Japanese cooked dishes, there are a few surprises,
such as a unique lobster maki that's admittedly huge in price
($25 95), but also in size six ounces of crisp-fried lobster
chunks, plus asparagus, avocado, lettuce, toblko (flying fish),
masago (smelt) roes, and special sauces Thai dishes come
with a choice of more than a dozen sauces, ranging from tradi-
tional red or green curries to the inventive, such as an uncon-
ventional honey sauce $$$

UVA 69
6900 Biscayne Blvd.
305-754-9022; www.uva-69.com
Owned and operated by brothers Michael and Sinuhe Vega,
this casual outdoor/indoor Euro-cafe and lounge has helped
to transform the Boulevard into a hip place to hang out Lunch
includes a variety of salads and elegant sandwiches like La
Minuta (beer-battered mahl-mahl with cilantro aloli and cara-
melized onions on housemade foccacla) Dinner features a
range of small plates (poached figs with Gorgonzola cheese and
honey balsamic drizzle) and full entrees like sake-marinated
salmon with bonlato mash and Ponzu butter sauce, and crispy
spinach $$-$$$

Ver-Daddys Taco Shop
7501 Biscayne Blvd.;305-303-9755
At this soulful taco shop, the menu descriptions are in com-
mon English ("cinnamon puffs" drizzled with honey and lime,
not "bunuelos") Buttacofillings range from ground beef and
shredded chicken to more unusual pork in chil verde or Baja
battered fish (authentically garnished with Mexican crema and
cllantro-splked cabbage) And all offerings can be loaded with
other garnishes from the kitchen (refried beans, cheese, crema)


or less perishable offerings from a salsa bar For the heath-
minded, oils are nonhydrogenated, and sauces/seasonings are
all housemade and free of preservatives $

Wine 69
6909 Biscayne Blvd.
305-759-0122
You might think this isjust a wine shop, but its actually about
wine, food, and art, and how they work together Wines are
available retail (discounted 35-50 percent for in-house drink-
ers), with 40 sold by the glass Food, designed for pairing,
includes a $25 three-course dinner The menu is mostly light
bites with intriguingly inventive touches a seared Cajun tuna
salad with wasabi sauce, crab cakes with Asian srlracha chill
sauce The art involves revolving exhibits, plus an art lecture
series featuring wines picked by owner Ben Neji $$

Yiya's Gourmet Cuban Bakery
646 NE 79th St., 305-754-3337
A true community jewel, this bakery is also a most welcoming
cafe, serving lunch specials from chef Delsa Bernardo (who
co-owns the place with attorney Abble Cuellar) that are home-
made right down to the herbs grown on the bakers window
sills Bernardo's pan con lechon sandwiches and flaky-crusted
Cuban pastries are legend But she also crafts treats not found
at average Cuban bakeries, like pizzas using housemade
Indian naan bread Additionally Bernardo carries unique treats
produced bya few friends candies, cupcakes, and exotically
flavored flans $


OR T --Y- ILLGE

Bocados Ricos
1880 79th St. Causeway; 305-8644889
Tucked into a mall best known for its Happy Stork Lounge, this
little luncheonette services big appetites Along with the usual
grilled churrascos, there's bandeja paisa, Colombia's sampler
platter of grilled steak, sausage, chicharron, fried egg, avocado,
plantains, rice, and beans Don't miss marginally daintier dishes
like sopa de costilla, if this rich shortrib bowl is among the daily
homemade soups Arepas include our favorite corn cake the
hefty Aura, stuffed with chorizo, chicharron, came desmechada
(shredded flank steak), plantains, rice, beans, and cheese $-$$

Edy's Chicken & Steak
1624 79th St. Causeway
305-864-9958
What differentiates Edys from other chicken joints is the sig-
nature Peruvian polio a la brasa, char-broiled in a wood-fired
rotisserie The rotation makes the bird self-baste, keeping even
the white meatjuicy under its crispy, nearlyfat-free skin Spicing
is also superior Owner Edy Dernovsek's dozen-ingredient mari-
nade recipe came from a visit to Peru, but has been tweaked
with spices from her hometown Chlang Mai, Thailand The
result is subtly mouth-warming heat absent from average chain
chickens $-$$

Japanese Market and Sushi Deli
1412 79th St. Causeway; 305-861-0143
Inside a small market that is widely considered Miami's premier
source of Japanese foodstuffs, the "Sushi Deli" restaurant com-
ponent is nothing more than a lunch counter But chef Michio
Kushi serves up some sushi found nowhere else in town
Example traditional Osaka-stye sushi layers of rice, seasoned
seaweed, and marinated fresh mackerel, pressed into a square
box, then cut into lovely one-bite sandwich squares While raw
fish is always impeccable here, some unusual vegetarian sushi
creations also tempt, as do daily entrees $


Mario the Baker
1700 79th St. Causeway
305-867-7882
(See North Miami listing)

Oggi Caffe
1666 79th St. Causeway
305-866-1238; www.oggicaffe.com
This cozy, romantic spot started back in 1989 as a pasta fac-
tory (supplying numerous high-profile restaurants) as well as
a neighborhood eatery And the wide range of budget-friendly,
homemade pastas, made daily, remains the main draw for its
large and loyal clientele Choices range from homey, meaty
lasagna to luxuriant crab ravioli with creamy lobster sauce,
with occasional forays into creative exotica such as seaweed
spaghettini, with sea scallops, shitakes, and fresh tomatoes
$$-$$$

Shuckers Bar & Grill
1819 79th St. Causeway
305-866-1570
"Cheap eats and a million-dollar view" is the sound bite
manager Philip Conklin uses to describe this outdoor beach
bar, hidden in back of a bayfront motel The joint dates from
South Beach's late 1980s revival, but the kick-off-your-shoes
vibe couldn't be farther from SoBe gltz The food ranges from
classic bar favorites (char-grilled wings, conch fritters, raw or
steamed shellfish) to full dinners featuring steak, homemade
pasta, or fresh, not frozen, fish $-$$

Sushi Siam
1524 NE 79th St. Causeway, 305-864-7638
(See Miami / Upper Eastside listing)




Ariston
940 71st St., 305-864-9848
Arlston's classical Greek cuisine is based on recipes of co-owner
Thanasis Barlos's mom Noni and executed by CIA-trained chef
Alexia Apostolidis Concentrate on the menu's authentic treats
like the lightest, most savory whipped tarama (caviar spread)
west of Athens, ultra-rich tzatzlki (Greek yogurt with cukes, gar-
lic, and olive oil), bracing avgolemono (egg-thickened chicken/
lemon soup), char-grilled sardines with greens and citrus dress-
ing or an inspired eggplant/ground beef moussaka, bound
here with an almostsinfully custardy bechamel $$-$$$

Caf6 Prima Pasta
414 71st St., 305-867-0106, www.primapasta.com
Opened in 1993 with 28 seats, this family-run landmark
has now taken over the block, with an outdoor terrace and
mult-roomed indoor space whose walls are full of photos of
their clientele, including national and local celebs Partcularly
popular are homemade pastas, sauced with Argentine-Itallan
indulgence rather than Italian simplicity crabmeat raviolett
in lobster cream sauce, black squid ink linguini heaped with
seafood Though romantic enough for dates, the place is quite
kid-friendly- and on the terrace, they'll even feed Fido $$$

Tamarind Thai
946 Normandy Dr.
305-861-6222; www.tamarindthai.us
When an eaters executive chef is best-selling Thai cook-
book author Vatcharin Bhumichitr, you'd expect major media
hype, fancy South Beach prices, and a fancy SoBe address

Continued on page 47


Biscayne Times www.BiscayneTimes.com


June 2009








DINING GUIDE


Restaurant Listings
Continued from page 46

Instead Bhumichitr joined forces with Day Longsomboon (an
old Thai school pal who'd moved to Miami) at this unpre-
tentious, authentic (no sushi) neighborhood place Some
standout dishes here are featured in the chefs latest tome,
but with Tamarind's very affordable prices, you might as well
let the man's impeccably trained kitchen staff do the work
for you $$-$$$



Iron Sushi
9432 NE 2nd Ave.
305-754-0311
www.ironsushi.com
With three Biscayne Corridor outlets (plus several branch-
es elsewhere in town), this mostly take-out mini chain is
fast becoming the Sushi Joint That Ate Miami And why do
Miamians eat here? Not ambiance There Isn't any But
when friends from the Pacific Northwest, where foodies
know their fish, tout the seafood's freshness, we listen
There are some surprisingly imaginative makis, like the
Maharaja, featuring fried shrimp and drizzles of curry
mayo And where else will you find a stacked sushi (five
assorted makis) birthday cake? $-$$

C6te Gourmet
9999 NE 2nd Ave., #112
305-754-9012
If only every Miami neighborhood could have a neighbor-
hood restaurant like this low-priced little French jewel The
menu is mostly simple stuff breakfast croissants, crepe,
soups, sandwiches, salads, sweets, and a few more sub-
stantial specials like a Tunisian-style brlk (buttery phyllo
pastry stuffed with tuna, onions, potatoes, and tomatoes)
with a mesclun side salad But everything is homemade,
including all breads, and prepared with impeccable ingre-
dients, classic French technique, and meticulous atten-
tion to detail, down to the stylish plaid ribbons that hold
together the cafe's baguette sandwiches $-$$


Los Antojos
11099 Biscayne Blvd.; 305-892-1411
If its Sunday it must be sancocho de gallina, Colombia's
national dish If its Saturday, it must be ajiaco Both are thick
chicken soups, full meals in a bowl For Colombian-cuisine
novices, a bandeja paisa (sampler including rice, beans, came
asada, chicharron, eggs, sauteed sweet plantains, and an
arepa corn cake) is available every day as are antojitos little
whims," smaller snacks like chorizo con arepa (a corn cake with
Colombian sausage) And for noncarnivores there are several
hefty seafood platters, made to order $$

Bagels & Co.
11064 Biscayne Blvd., 305-892-2435
While this place is often referred to as Guns & Bagels, one can't
actually buy a gun here The nickname refers to its location next
to a firearms shop But there a lot of other stuff aside from
bagels here, including a full range of sandwiches and wraps
Breakfasttime is busy tme, with banana-walnut pancakes
especially popular But whats most important is that this is
one of the area's few sources of the real, New York-style water
bagel crunchy outside, challengingly chewy inside $

Bamboche
13408 Biscayne Blvd, 305-947-6339
Buried in a strip mall perpendicular to the Boulevard,
Bamboche is worth the hunt on one of those head-splitting
Saturday, for a Haitian specialty not found in many area res-
taurants bouillon tet cabrt, a soup packed with greens (like
spinach, cabbage, cress, string beans) and root veggies that
is reputed to be a miraculous hangover remedy Along with
bouillon, weekend specials include more unusual dishes like
fritay fried street snacks Haitian standards grott, tassot) are
available daily, as are fresh-squeezed juices, lattes, and almost
two dozen desserts $

Bar-B-Que Beach Sports Bar & Grill
12599 Biscayne Blvd., 305-895-3141
On Friday nights, there's karaoke, though from the decor -
mixing Wild West rusticity with Key West flip-flops dangling
from the ceiling its hard to know whether to brush up your
Jimmy Buffett medley or Tumbling Tumbleweeds" There


are specials the other six days of the week as well, but don't
forget the biggest draw the barbecue, honest stuff that has
been low-temperature smoked for 12 to 14 hours till tender
yet resilient Menu winners succulent sliced brisket and
delightfully jucy chicken $$

Bulldog Barbecue
15400 Biscayne Blvd., 305-940-9655
www.bulldog-bbq.com
The BBQ master at this small, rustc room is pugnacious Top
Chef contender Howie Kleinberg, whose indoor electric smoker
turns out mild-tastng cue that ranges from the expected pulled
pork, ribs, brisket, and chicken to hot-smoked salmon and
vegge plates There are also creative comfort food starters
like BBQ chicken flatbread, salads, and sweets Sides include
refreshing slaw, beans studded with burnt ends" (the most
intensely flavored outer barbecue chunks), and sweet potato or
chipotlespiced fries The cost is comparatively high, but such is
the price of fame $$-$$$

Burritos Grill Caf6
11717 Biscayne Blvd., 305-891-1041
www.burritosgrillcafe
Originally a friendly little 125th Street hole-in-the-wall that gar-
nered raves for its limited menu of terrifically tasty treats, Marno
and Karna Manzanerds cafe is now in more sizable and atmo-
spheric quarters Butthe friendly, family-run (and kid-friendly)
ambiance remains, as do the authentic Yucatan-style special-
tes Standouts include poc-chuc, a marinated pork loin, tacos
al pastor, stuffed with subtlysmoky steak, onion, cilantro, and
pineapple, sinful deep-fried tacos dorados, and signature bur-
rtos, including the Maya, filled with juicy cochinita pibil, refried
beans, and pickled onions $$

Canton Caf6
12749 Biscayne Blvd.
305-892-2882
Easily overlooked, this strip-mall spot serves mostly
Cantonese-based dishes However, there are also about two
dozen spicier, Szechuan-style standards like kung po shrimp,
ma po tofu, and General Tso's chicken And there are a
few imaginative new items, like the intriguingly christened
Shrimp Lost in the Forest," Singapore curried rice noodles,
crispy shrimp with honey-glazed walnuts, and Mongolian


beef (with raw chills and fresh Oriental basil) Delivery is
available for both lunch and dinner $$

Captain Jim's Seafood
12950 W. Dixie Hwy.
305-892-2812
This market/restaurant was garnering critical acclaim even
when eat-in dining was confined to a few Formica tables in front
of the fish counter, owingto the freshness of its seafood, much
of it from Capt Jim Hanson's own fishing boats, which supply
many top restaurants Now there's a casual but pleasantly nau-
tical side dining room with booths Whether its garlicky scampi.
smoked-fish dip, grilled yellowtail or hog or mutton snapper,
perfectly tenderized cracked conch or conch fritters, everything
is deftly prepared and bargain-priced $$

Casa Mia Trattoria
1950 NE 123rd St.
305-899-2770
Tucked away, off to the side on the approach to the Broad
Causeway and the beaches, this charming indoor/outdoor
trattoria seems to attract mostly neighborhood regulars
But even newcomers feel like regulars after a few minutes,
thanks to the staff's Italian ebullience Menu offerings are
mostly classic comfort foods with some contemporary items
as well Housemade pastas are good enough that low-carb
dieters should take a break, especially for the tender gnoc-
chi with pesto or better yet, delicate fagottini beggar's
purses" stuffed with pears and cheese $$

Ch6en-huyae
15400 Biscayne Blvd., 305-956-2808
Diners can get some Tex-Mex dishes here, if they must But the
specialty is Mayan-rooted Yucatan cuisine So why blow bucks
on burritos when one can sample Caribbean Mexicds most
typical dish cochinita pibil? Cheen's authenticallysucculent ver-
sion of the pickle-onion-topped marinated pork dish is earthly
aromatc from achiote, tangy from bitter oranges, and meltingly
tender from slow cooking in a banana leaf wrap To accom-
pany, try a lime/soy/chili-spiced michelada, also authentically
Mexican, and possibly the bestthingthat ever happened to
dark beer $$-$$$

Continued on page 48


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Metro Bistro: Hours of operation 11 am-1 Opm Everyday 305-751-8756


June 2009


Biscayne Times www.BiscayneTimes.com








DINING GUIDE


Restaurant Listings
Continued from page 47

Chef Creole
13105 W. Dixie Hwy., 305-893-4246
(See Miam listing)

Chipotle Mexican Grill
14776 Biscayne Blvd., 305-947-2779
www.chipotle.com
Proving that national fast-food chains don't have to be bad
for either diners or the environment, Chipotle serves what the
company calls food with integrity" The fare is simple, basically
tacos and big burritos soft flour or crisp corn tortillas stuffed
with chipotlemarinated steak or chicken chunks, bolder shred-
ded beef barbacoa, or herb-scented pork carnitas But these
bites contain no evil ingredients (transfats, artificial color/
flavor, antibiotics, growth hormones) And the food, while not
the authentic Mex street stuff dreams are made of, is darned
tasty, too $

D.J.'s Diner
12210 Biscayne Blvd., 305-893-5250
Located in a Best Western motel, this place, run bya Chinese-
American family serves mostly basic American diner fare burg-
ers, sandwiches, about a dozen dinner entrees, fresh-baked apple
pie, and, oddly a whole section of Caesar salad variatons But its
also a secretsource for Chinese food, mostly chow mien/chop
suey-type dishes, but also a few dishes such as eggplant with garlic
sauce and ma po tofu that are a step up in authenticity $-$$

Hanna's Gourmet Diner
13951 Biscayne Blvd., 305-947-2255
When Sia and Nicole Hemmati bought the Gourmet Diner from
retiring original owner Jean-Pierre Lejeune in the late 1990s,
they added Hanna's" to the name, but changed little else
about this retro-looking French/American diner, a north Miami-
Dade institution since 1983 Customers can get a cheese-
burger or garlicky escargots, meatloaf in tomato sauce or boeuf
bourguignon in red wine sauce, iceberg lettuce and tomatoes,
or a mushroom and squid salad with garlic dressing For oysters
Rockefeller/tuna-melt couples from Venus and Mars, it remains
the ideal dinner date destination $$-$$$


Here Comes the Sun
2188 NE 123rd St, 305-893-5711
Atthis friendly natural foods establishment, one of Miami's first
there's a full stock of vitamins and nutritional supplements
But the places heartysoups, large variety of entrees (including
fresh fish and chicken as well as vegetarian selections lighter
bites like miso burgers with secret sun sauce" (which would
probably make old sneakers taste good), and daily specials are
a taster wayto get healthy An under-ten-buck early-bird din-
ner is popular with the former long-hair, now blue-hair, crowd
Frozen yogurt fresh juices, and smoothies complete the menu
$-$$

Ichi
13488 Biscayne Blvd., 305-944-9334
Half sushi/sashimi, half cooked Japanese dishes, the menu is
relatively small but covers most of the traditional favorites and
a few surprises Popular makis include the Dream (shrimp tem-
pura, avocado, Japanese mayo, and masago), the vegetarian
Popeye spicy spinach roll, and the deep-fried Crispy a priceless
salmon and veggie roll Among cooked items, there's a large list
of terlyakis, and a few dishes prepared with a different twist -
panko-breaded pork or chicken katsu cutlets, for instance, that
eschew the standard sweet sauce for curry $$

Jerusalem Market and Deli
16275 Biscayne Blvd.
305-948-9080
Specialties like shawarma, spinach pies, kebabs, hummus, and
kibbeh (a savory mix of ground lamb and bulgur) are natve to
many Middle East countries, but when a Lebanese chef/owner,
like this eaters Sam Elzoor, is at the helm, you can expect
extraordinary refinement There are elaborate daily specials
here, like lemon chicken or stuffed cabbage with a variety of
sides, but even a common falafel sandwich is special when the
pita is also stuffed with housemade cabbage and onion salads,
plus unusually rich and tarttahina $-$$

Le Griot de Madame John
975 NE 125th St.
305-892-9333
When Madame moved her base of operations from her Little
Haiti home to a real restaurant (though a very informal one, and
still mostly take-out), she began offering numerous traditional


Haltan dishes, includingjerked beef or goattassot and an
impressive poison gros sel (a whole fish rubbed with salt
before poaching with various veggies and spices) But the dish
that still packs the place is the grlot marinated pork chunks
simmered and then fried till there moistly tender inside, crisp
and intensely flavored outside $

Lime Fresh Mexican Grill
14831 Biscayne Blvd., 305-949-8800
(See Midtown/ Wynwood / Design District listing)

Little Havana
12727 Biscayne Blvd.
305-899-9069
www.littlehavanarestaurant.com
In addition to white-tablecoth ambiance, this place features
live Latn entertainment and dancing, making it a good choice
when diners want a night out notjust a meal Its also a good
choice for diners who don't speak Spanish, but don't worry
about authenticity Classic Cuban homestyle dishes like mojo-
marinated lechon asado, topped with onions, and juicy ropa
vieja are translated on the menu, not the plate, and fancier
creations like pork filet in tangy tamarind sauce seem universal
crowd-pleasers $$$

Maleewan Thai & Sushi
2224 NE 123rd St.
305-895-0393
Redecorated (tasteful bamboo-matted walls, silk flowers) since
the days many days -this space was occupied by the kosher
sushi spot Tani Guchi's Place, Maleewan is now a cozy neigh-
borly nook at which to enjoy all the standard Japanese and Thai
selections Cooked sushi is the strong suit here, particularly the
signature mammoth-size Maleewan roll, given zing by pickled
Japanese squash and savor by a crispy yellowtail tempura top-
ping If you re craving more create fare, check out the hand-
written specials board on your way in $$

Mama Jennie's
11720 NE 2nd Ave.
305-757-3627
For more than 35 years this beloved red-sauce joint has been
drawing students and other starvation-budget diners with pro-
digious portions of lasagna, spaghetti and meatballs (the latter


savory yet light-textured), veal marsala topped with a mountain
of mushrooms, and other Italian-American belly-busters All
pasta or meat entrees come with oil-drenched garlic rolls and
either soup (hearty minestrone) or a salad (mixed greens, toma-
toes, cukes, brined olives, and pickled peppers) that's a dinner
in itself Rustc roadhouse ambiance, notably the red leather-
ette booths, add to Mama's charm $-$$

Mario the Baker
250 NE 25th St.
305-891-7641; www.mariothebakerpizza.com
Atthis North Miami institution (opened in 1969) food is Italian-
American, not Italian-Italian spaghetti and meatballs, lasagna,
eggplant parmigiana, and hot or cold subs No imported buffala,
arugula, or other chichi stuff on the New York-style medium-thin-
crusted pizzas, the top topping here is the savory housemade
sausage And no one leaves without garlic rolls, awash in warm
parsley oil and smashed garlic New branches are now open in
Miami's Midtown neighborhood and in North Bay Village $

The Melting Pot
15700 Biscayne Blvd.
305-947-2228; www.meltingpot.com
For 1950s and 1960s college students, fondue pots were
standard dorm accessories These days, however, branches
of this chain are generally the only places to go for this eating
experience Start with a wine-enriched four-cheese fondue, pro-
ceed to an entree with meat or seafood, plus choice of cooking
poton (herbed wine, bouillon, or oil), finish with fruits and cakes
dipped in melted chocolate Fondue etquette dictates that
diners who drop a skewer in the pot must kiss all other table
companions, so go with those you love $$$

North One 10
11052 Biscayne Blvd.
305-893-4211; www.northonel0.com
After helming several NYC restaurants for China Grill
Management, the homegrown married team of chef Dewey
and sommelier Dale LoSasso returned to do their own thing in
their own neighborhood The menu is creative comfort food"
a shrimp waffle with basil butter, steak and eggs" (a grilled NY
strip with truffled goat cheese frittata and herb demiglace), a

Continued on page 49


FLATBREAD

SANDWICHES -_ -,,


3 C-k-veu"a-'


Biscayne Times www.BiscayneTimes.com June 2009


Biscayne Times www.BiscayneTimes.com


June 2009








DINING GUIDE


Restaurant Listings
Continued from page 48

stone crab hot dog the chef invented for a Super Bowl party
The award-winning wine list inspires playfully themed pairing
events Prices are reasonable and parking is free $$$-$$$$

Nuvo Kafe
13152 W. Dixie Hwy.
305-892-1441
The interior of this cafe is an oasis of cultivated Caribbean cool
and subtly sophisticated global fare Haitian-born, Montreal-
schooled chef Ivan Dorval's varied background is reflected in
cuisine that's chiefly creative Caribbean but with influences
from the Middle East, Asia, Greece, and Italy Homemade,
health-oriented dishes include velvety ginger pumpkin bisque,
unusually refined conch fritters (light batter, monster chunks of
conch), West Indies crab cakes with citrus aioli, and a signature
lavish, but onlyslightlysinful, Citadel Raw Fruit Pie $$-$$$

Oishi Thai
14841 Biscayne Blvd.
305-947-4338
www.oishithai.com
At this stylish Thai/sushi spot try the menu of specials, many of
which clearly reflect the young chef's fanatical devotion to fresh
fish, as well as the time he spent in the kitchen of Knob broiled
misomarinated black cod, rock shrimp tempura with creamy
sauce, even Nobu Matsuhisa's "new style sashimi" (slightly
surface-seared by drizzles of hot olive and sesame oil) The spe-
cials menu includes some Thai-inspired creatons, too, such as
veal massaman curry, Chilean sea bass curry, and sizzling filet
mignon with basil sauce $$$-$$$$

La Paloma
10999 Biscayne Blvd.
305-891-0505
Step into La Paloma's plush decor and youII be stepping
back in time, circa 1957 The cuisine is similarly retro-luxe
old-fashioned upscale steaks, chops, and lobster, plus fan-
cier Continental fare If you have a yen for chateaubriand,
duck a I'orange, oysters Rockefeller, French onion soup,
trout almondine, wiener schnitzel, and peach Melba, its the


only place in town that can deliver them all A huge wine list
fuels the fantasy $$$$

Paquito's
16265 Biscayne Blvd.
305-947-5027
From the outside, this strip-mall Mexican eatery couldn't be
easier to overlook Inside, however, its festvity is impossible
to resist Every inch of wall space seems to be covered with
South of the Border knickknacks And if the kitschy decor alone
doesn't cheer you, the quickly arriving basket of fresh (not
packaged) taco chips, or the mariachi band, or the knockout
margaritas will Food ranges from Tex-Mex burritos and a party-
size fajita platter to authentic Mexican moles and harder-to-find
traditional preparations like albondigas spicy, ultra-savory
meatballs $$-$$$

Pasha's
14871 Biscayne Blvd.
786-923-2323; www.pashas.com
(See Miami Brickell / Downtown listng)

Paul Bakery Caf6
14861 Biscayne Blvd.
305-940-4443; www.paulusa.com
From one rural shop in 1889, the French bakery known simply
as Paul has grown to a worldwide chain, which fortunately
chose to open its first U S outlet in our town One bite of the
crusty peasant loaf, the olive-studded fougasse, or another
of the signature artisan breads transports you right back to
France As authentic as the boulangerle breads are, the patis-
serie items like flan normande are just as evocative For eat-in
diners, quite continental soups, salads, and sandwiches are
equally and dependably French $$

Sara's
2214 NE 123rd St.
305-891-3312
www.saraskosherpizza.com
While this mainly vegetarian kosher place is best known for its
pizza (New York-style medium crust or thick-crusted Sicilian,
topped with veggies and/or "meat buster" imitation meats), it's
also offers a full range of breakfast/lunch/dinner vegetarian
cuisine of all nations, with many dairy and seafood items too


Admittedly the cutesie names of many items baygels, berger-
rbite, Cezarrrr salad, hammm, meat-a-ball, schmopperrr may
cause queasiness But the schmopperrr itself is one helluva
high-octane veggie burger $-$$

Scorch Grillhouse and Wine Bar
13750 Biscayne Blvd.
305-949-5588; www.scorchgrillhouse.com
Though some food folks were Initially exasperated when yet
another Latin-influenced grill replaced one of our area's few
Vietnamese restaurants, its hard to bear a grudge at a friendly,
casual neighborhood place that offers monster ten-ounce char-
grilled burgers, with potatoes or salad, for $8 50, steaks, plus a
side and a sauce or vegtopper, for nine bucks at lunch, $15 to
$18 75 (the menu's top price) at night, and three-dollar gasses
of decent house wine $-$$

Steve's Pizza
12101 Biscayne Blvd., 305-891-0202
Atthe end of a debauched night of excess, some paper-thin
designer pizza with wisps of smoked salmon (or similar fluff)
doesn't do the trick Open tll 3 00 or 4 00 a m, Steve's has,
since 1974, been servingthe kind of comforting, retro pizzas
people crave at that hour As in Brooklyn, tomato sauce is
sweet, with strong oregano flavor Mozzarella is applied with
abandon Toppings are stuff that give strength pepperoni, sau-
sage, meatballs, onions, and peppers $

Sun City Caf6
15400 Biscayne Blvd., 305-940-6955
Super-stuffed crepes, made to order from scratch, are the main
specialty here some sweet (the Banana Split fresh strawber-
ries, sliced bananas, candied walnuts, ice cream, and Nutella or
dulce de leche), some savory (the Sun City Steak beef, mush-
rooms, onions, red peppers, Swiss cheese, and Al sauce) But
there's also a smaller selection of custom-crafted wraps, salads,
sandwiches, and sides, plus smoothies, coffee drinks, even
beer or wine Free WI-FI encourages long, lingering lunches $

Sushi House
15911 Biscayne Blvd., 305-947-6002
In terms of decor drama, this sushi spot seems to have taken
its cue from Philippe Starck sheer floor-to-ceiling drapes, for
starters The sushi list, too, is over the top, featuring monster


makis like the Cubbie Comfort spicy tuna, soft-shell crab,
shrimp and eel tempura, plus avocado, jalapenos, and cilantro,
topped with not one but three sauces wasabi, teriyaki and
spicy mayo Hawaiian King Crab contains unprecedented ingre-
dients like tomatoes, green peppers, and pineapple Boutique
wines, artsan sakes, and cocktails are as exotic as the cuisine
$$$-$$$$

Tokyo Bowl
12295 Biscayne Blvd.
305-892-9400
This fast-food drive-thru (unexpectedly serene inside) is named
for its feature item, big budget-priced bowls of rice or noodles
topped with cooked Japanesestyle items like teriyaki fish (fresh
fish sauteed with vegetables), curried chicken and veggies,
spicy shrimp, or gyoza dumplings in tangysauce There's also
an all-you-can-eat deal sushi (individual nigirl or maki rolls)
plus tempura, teriyaki, and other cooked items for $14, three
bucks more for sashimi instead of sushi $-$$

Venezia Pizza and Caf6
13452 Biscayne Blvd.
305-940-1808
No frozen pizza crusts or watery mozzarella here No imported
designer ingredients either The pies are New York-style, but
the dough is made fresh daily, and the cheese is Grande (from
Wisconsin, considered America's finest pizza topper) Also on
the menu are Italian-American pastas, a large selection of hot
an cold subs, simple salads, and a few new protein adds -
grilled chicken breast, fried fish, or a steak $-$$

Wong's Chinese Restaurant
12420 Biscayne Blvd., 305-891-4313
The menu reads like a textbook on how to please everyone,
with food ranging from traditional Chinese to Chinese-American
tojust plain American Appetzers include honey garlic chicken
wings or Buffalo wings A crab-claw starter comes with choice
of pork fried rice or French fries Seafood lovers can get shrimp
chop suey, or salty pepper shrimp (authentically shell-on) And
New Yorkers will find a number of dishes that are mainstays of
Manhattan Szechuan menus but not common in Miami cold
sesame noodles, Hunan chicken, twicecooked pork $$

Continued on page 50


perfect ambiance & beautiful artwork...


FEEL LIKE

SEAFOOD?

HEAD TO

FISH CORNER
Miami Herald


We Catch it...


You Eat it!

We can prepare your

fish here any way


you like it!




305.757.5056

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Ao .m


I11111111 I


June 2009


Biscayne Times www.BiscayneTimes.com








DINING GUIDE


Restaurant Listings
Continued from page 49

Woody's Famous Steak Sandwich
13105 Biscayne Blvd.
305-891-1451
The griddle has been fired up since 1954 at this indie
fast-food joint, and new owners have done little to change
the time-tested formula except to stretch operating hours
into the night and expand its classic menu to include a few
health-conscious touches like Caesar salad, plus a note
proclaiming their oils are free of trans fats Otherwise the
famous steak sandwich is still a traditional Philly Drippin'
good burgers, too And unlike MacChain addicts, patrons
here can order a cold beer with the good grease $-$$

Zipang
14316 Biscayne Blvd.
305-919-8844
Its appropriate that the name of this small strip-mall sushi
spot refers to Japan's first and only sparkling sake some-
thing most Americans have never heard of, making the refer-
ence pretty much an insider's joke Since opening several
years ago, the restaurant itself has been one of our town's
best-kept secrets But the perfectionist chef/owner's con-
centration on quality and freshness of ingredients has made
Zipang the pick of sushi cognoscenti like chef Marc Ehrler,
who says it's his favorite Miami eatery, while admitting the
obvious "Nobody knows it" $$-$$$




Bamboo Garden
1232 NE 163rd St.
305-945-1722
Big enough for a banquet (up to 300 guests), this vet-
eran is many diners' favorite on the 163rd/167th Street
"Chinatown" strip because of its superior decor But the
menu also offers well-prepared, authentic dishes like
peppery black bean clams, sauteed mustard greens, and
steamed whole fish with ginger and scallions, plus Chinese-
American egg foo young Default spicing is mild even in
Szechuan dishes marked with red-chill icons, but don't worry,
realizing some like it hot, the chefs will customize spiciness
to heroic heat levels upon request $$

Blue Marlin Fish House
2500 NE 163rd St.
305-957-8822
Located inside Oleta River State Park, this casual outdoor
eatery is a rare surprise for nature lovers, especially since
a young couple took over and upgraded the menu The
featured item is still the house-smoked fish this historic
venue began producing in 1938, available in three varieties
salmon, mahl mahl, and the signature blue marlin But the
smokehouse now also turns out ribs and delectable brisket
Other new additions include weekend fish fries with live
music Entry is directly from 163rd Street, not through the
main park entrance No admission fee $

China Restaurant
178 NE 167th St.
305-947-6549
When you have a yen for the Americanized Chinese fusion
dishes you grew up with, all the purist regional Chinese cuisine
in the world won't scratch the itch So the menu here, contain-
ing every authentically inauthentic Chinese-American classic


you could name, isjustthe tcket when nostalgia strikes from
simple egg rolls to pressed almond duck (majorly breaded
boneless chunks, with comfortingly thick gravy) $-$$

Christine's Roti Shop
16721 NE 6th Ave.
305-770-0434
Wraps are for wimps Atthis small shop run by Christine
Gouvela, originally from British Guyana, the wrapper is a far
more substantial and tasty roti, a Caribbean mega-crepe made
from chickpea flour Most popular filling for the flatbread is
probablyjerk chicken, bone-in pieces in a spiced stew of pota-
toes, cabbage, carrots, onions, and more chickpeas But there
are about a dozen other curries from which to choose Take-out
packages of plain roti are also available, they transform myriad
leftovers into tasty, portable lunches $

El Gran Inka
3155 NE 163rd St.
305-940-4910
www.graninka.com
Though diners at this upscale Peruvian eatery will find cevi-
ches, a hefty fried-seafood jalea, and Peru's other expected
traditional specialties, all presented far more elegantly
than most in town, the contemporary Peruvian fusion cre-
ations are unique Especially recommended are two dishes
adapted from recipes by Peru's influential nikkel (Japanese/
Creole) chef Rosita Yimura an exquisite, delicately sauced
tiradito de corvina, and for those with no fear of choles-
terol, pulpo de oliva (octopus topped with rich olive sauce)
$$$-$$$$

Hiro Japanese Restaurant
3007 NE 163rd St., 305-948-3687
One of Miami's first sushi restaurants, Hiro retains an amus-
ing retro-glam feel, an extensive menu of both sushi and
cooked Japanese food, and late hours that make it a peren-
nially popular after-hours snack stop The sushi menu has
few surprises, but quality is reliable Most exceptional are
the nicely priced yakitor, skewers of succulently soy-glazed
and grilled meat, fish, and vegetables, the unusually large
variety available of the last makes this place a good choice
for vegetarians $$

Hiro's Sushi Express
17048 W. Dixie Hwy., 305-949-0776
Tiny, true, but there's more than just sushi at this mostly
take-out spin-off of the pioneering Hiro Makis are the
mainstay (standard stuff like California rolls, more
complex creations like multi-veg futomaki, and a few
unexpected treats like a spicy Crunch & Caliente maki),
available a la carte or in value-priced individual and party
combo platters But there are also bento boxes featuring
tempura, yakitori skewers, teriyaki, stir-fried veggies, and
udon noodles Another branch is now open in Miami's
Upper Eastside $

Hiro's Yakko-San
17040 W. Dixie Hwy., 305-947-0064
After sushi chefs close up their own restaurants for the night,
many come here for a rare taste of Japanese home cook-
ing, served in grazing portions Try glistening-fresh strips of
raw tuna can be had in maguro nuta mixed with scallions
and dressed with habit-forming honey-miso mustard sauce
Other favorites include goma ae (wilted spinach, chilled and
dressed in sesame sauce), garlic stem and beef (mild young
shoots flash-fried with tender steak bits), or perhaps just-
caught grouper with hot/sweet/tangy chill sauce Open till
around 3 00 a m $$


Heelsha
1550 NE 164th St., 305-919-8393
www.heelsha.com
If unusual Bangladeshi dishes likefiery pumpkin patey (cooked
with onion, green pepper, and pickled mango) or Heelsha curry
(succulently spiced hilsa, Bangadesh's sweet-fleshed national
fish) seem familiar, its because chef/owner Bithi Begum and
her husband Tipu Raman once served such fare at the critically
acclaimed Renaisa Their menu's mix-and-match option allows
diners to pair their choice of meat, poultry fish, or vegetable
with more than a dozen regional sauces, from familiar Indian
styles to exotica like satkara, flavored with a Bangladeshi citrus
reminiscent of sour orange $$-$$$

Iron Sushi
16350 W. Dixie Hwy.
305-945-2244
(See Miami Shores listing)?

JC Food
1242 NE 163rd St.
305-956-5677
Jumbo's regular menu offers a large percentage of hard-to-find
traditional Chinese homecooking specialties (many using fresh
and preserved Asian vegetables) pork with bitter melon, beef
with sour cabbage, chicken with mustard green, cellophane
noodle with mixed-vegetable casserole Still, most diners come
for dim sum, a huge selection served at all hours These small
plates include chewy rice noodle rolls filled with shrimp or
beef, leek dumplings, crisp-fried stuffed taro balls, savory pork-
studded turnip cake, pork/peanut congee, custard croissants,
and for the brave, steamed chicken feet $$

Kabobji
3055 NE 163rd St., 305-3548484
www.EatKabobji.com
This place makes a very good tahini sauce In fact that alone is
reason enough to visit We prefer ours with this bright, cheery
eatery's delightfully onionyfalafel or a veg-garnished wrap of
thin-sliced marinated beef schwarma They also do a beautifully
spiced, and reassuringly fresh-tastng, raw kibbi naye (Middle
Eastern steak tartare) Its hard to resist putting together a
grazing meal of starters and wraps, but there's also a roster of
full entrees (with soup or salad plus starch), including tempting
vegetarian and seafood meals for noncarnivores $$

Kyung Ju
400 NE 167th St.
305-947-3838
Star of the show at this long-lived Korean restaurant (one of
only a handful in Miami-Dade County) is bulgogi The name
translates as "fire meat" but isn't a reference to Koreans' love
of hot chils Rather it refers to Korean-style barbecue, which is
really not barbecued but quickly grilled after long marination in
a mix of soysauce, sesame, sugar, garlic, and more Pajun, a
crispy egg/scallion-based pancake, is a crowd-pleasingstarter
And if the unfamiliarity seems too scary altogether, there a
selection of Chinese food $$-$$$

Kebab Indian Restaurant
514 NE 167th St.
305-940-6309
Since the 1980s this restaurant, located in an unatmospheric
mini strip mall but surprisingly romantic inside (especially if you
grab one of the exotcally draped booths) has been a popular
destination for reasonably priced north Indian fare Kormas are
properly soothing and vindaloos are satsfactorily searing but
the kitchen will adjust seasonings upon request They aim to
please Food arrives unusuallyfastfor an Indian eatery, too $$


King Buffet
316 NE 167th St.
305-940-8668
In this restaurants parking lot, midday on Sundays, the col-
orful display of vivid pinks, greens, and blues worn by myriad
families arriving for dinner in matching going-to-church out-
fits is equaled only by the eye-poppingly dyed shrimp chips
and desserts displayed inside on the buffet table Though
there's an a la carte menu, the draw here is the all-you-can-
eat spread of dishes that are mostly Chinese, with some
American input It's steam-table stuff, but the price is right
$5 95 for lunch, $8 95 for dinner $-$$

King Palace
330 NE 167th St.
305-949-2339
The specialties here are authentic Chinatown-style barbecue
(whole ducks, roast pork strips, and more, displayed in a
glass case by the door), and fresh seafood dishes, the best
made with the live fish swimming in two tanks by the dining
room entrance There's also a better-than-average selection
of seasonal Chinese veggies The menu is extensive, but
the best ordering strategy, since the place is usually packed
with Asians, is to see what looks good on nearby tables, and
point $$

Laurenzo's Market Caf6
16385 W. Dixie Hwy.
305-945-6381
www.laurenzosmarket.com
It's just a small area between the wines and the fridge
counters no potted palms, and next-to-no service in this
cafeteria-style space But when negotiatingthis interna-
tional gourmet market's packed shelves and crowds has
depleted your energies, its a handy place to refuel with
eggplant parmesan and similar Italian-American classics,
housemade from old family recipes Just a few spoonfuls
of Wednesday hearty pasta fagiole, one of the daily
soup specials, could keep a person shopping for hours
And now that pizza master Carlo is manning the wood-
fired oven, you can sample the thinnest, crispiest pies
outside Napoli $-$$

Lemon Fizz
16310 W. Dixie Hwy.
305-949-6599
www.lemon-fizz.com
Like wraps? Then you'll love this Middle Eastern cafe's
version made with saj, a circular Syrian flatbread similar to
pita but much thinner, moister, and all-around better Upon
order, diners can watch the chef custom-cook their saj (on a
scorching-hot, flying-saucer metal dome of the same name),
then roll the beautifully surface-blistered bread around one
of 27 stuffings, including brined olives, falafel, steak, even
dessert fillings like strawberries and Nutella Also available
soups, salads, and substantial globally topped rice bowls,
plus fresh fruitjuices and smoothies $

Little Saigon
16752 N. Miami Ave.
305-653-3377
This is Miami's oldest traditional Vietnamese restau-
rant, but it's still packed most weekend nights So even
the place's biggest negative Its hole-in-the-wall atmo-
sphere, not encouraging of lingering visits becomes a
plus since it ensures fast turnover Chef/owner Lily Tao
is typically in the kitchen, crafting green papaya salad,

Continued on page 51


WsEflDEEOtIV ER 'eat Mewi1f4








.. I, ,PIZZAFORE



SBac: 3.865. 73 7 SSo Bh: 35-665 W ng Ave.


laiie:


Miami Beach: 305.865.7500 703 71st St I Soath Beach: 305-672-2400 1653 Washington Ave.


Biscayne Times www.BiscayneTimes.com


June 2009








DINING GUIDE


Restaurant Listings
Continued from page 50

flavorful beef noodle pho (served with greens, herbs,
and condiments that make it notjust a soup but a
whole ceremony), and many other Vietnamese classics
The menu is humongous $-$$

Mary Ann Bakery
1284 NE 163rd St., 305-945-0333
Don't be unduly alarmed by the American birthday cakes
in the window At this small Chinese bakery the real finds
are the Chinatown-style baked buns and other savory
pastries, filled with roast pork, bean sauce, and curried
ground beef Prices are under a buck, making them an
exotic alternative to fast-food dollar meals There's one
table for eat-in snackers $

Matador Argentinean Steakhouse
3207 NE 163rd St., 305-944-6001
With Latn parilla places spreading here as fastas kudzu, it's
hard to get excited about yet another all-you-can-eat meat
spread But Matador offers far more for the money than most
One dinner price ($24 95, $27 95 weekends) includes a salad
bar of more than 30 items, unlimited grilled proteins (many
cuts of beef, sausages, chicken, pork, assorted veggies, and
even fish upon request), crunchysteak fries, a dessert (typically
charged extra elsewhere), and even more fun, a bottle of quite
quaffable wine per person $$$

Panya Thai
520 NE 167th St., 305-945-8566
Unlike authentic Chinese cuisine, there's no shortage of
genuine Thai food in and around Miami But Panya's chef/
owner, a Bangkok native, offers numerous regional and/
or rare dishes not found elsewhere Plus he doesn't auto-
matically curtail the heat or sweetness levels to please
Americans Among the most intriguing moo khem phad wan
(chewy deep-fried seasoned pork strips with fiery tamarind
dip, accompanied by crisp green papaya salad), broad rice
noodles stir-fried with eye-opening chill/garlic sauce and
fresh Thai basil, and chill-topped Diamond Duck in tangy
tamarind sauce $$-$$$

Pizza Fusion
14815 Biscayne Blvd., 305405-6700
www.pizzafusion.com
Saving the earth one pizza at a time" is the motto at this
franchise of the only pizza chain to require third-party
organic restaurant certification at all locations Their gluten-
free crusts make it mighty friendly to pizza fanatics with food
allergies Starters, salads, desserts, and organic wines/beers
are also served And delivery is available in hybrid cars,
of course Specials unique to this NMB franchise include
Sunday-Thursday happy hours, a free Kids Organic Club
class on Saturdays, 10 00-1100 a m, and varied Monday-
Wednesday freebies $-$$

PK Oriental Mart
255 NE 167th St., 305-654-9646
Unlike other Asian markets on this strip between 1-95 and
Biscayne Boulevard, PK has a prepared-food counter,
serving authentic Chinatown barbecue, with appropriate
dipping sauces included Weekends bring the biggest
selection, including barbecued ribs and pa pel duck
(roasted, then deep-fried till extra crisp and nearly free
of subcutaneous fat) Available every day arejuicy, soy-
marinated roast chickens, roast pork strips, crispy pork,


and whole roast ducks hanging, beaks and all But no
worries, a counterperson will chop your purchase into
bite-size, beakless pieces $

Roasters & Toasters
18515 NE 18th Ave., 305-830-3354
Attention ex-New Yorkers Is your idea of food porn one of
the Carnegie Dell's mile-high pastrami sandwiches? Well,
Roasters will dwarf them Consider the Carnegie-style" mon-
ster containing, according to the menu, a full pound of suc-
culent meat (really 14 pounds, we weighed it), for a mere
15 bucks All the other Jewish deli classics are here too,
including perfectly sour pickles, silky hand-sliced nova or lox,
truly red-rare roast beef, and the cutest two-bite mini-potato
pancakes ever eight per order, served with sour cream
and applesauce $$

Sang's Chinese Restaurant
1925 NE 163rd St.
305-947-7076
Sangs has three menus The pink menu is Americanized
Chinese food, from chop sueyto honey garlic chicken The
white menu permits the chef to show off his authentic Chinese
fare salt and pepper prawns, rich beef/turnip casserole, ten-
der salt-baked chicken, even esoterica like abalone with sea
cucumber The extensive third menu offers dim sum, served
until 4 00 p m A live tank allows seasonal seafood dishes like
lobster with ginger and scallion Recently installed a Chinese
barbecue case, displaying savory items like crispy pork with
crackling attached $$$

Shing Wang Vegetarian, Icee & Tea House
237 NE 167th St.
305-6544008; www.shingwangrestaurant.com
At this unique Talwanese eatery, run by a trio of Talpel-
trained female chefs, all seafood, poultry, and meats in the
budget-priced entrees ($6 95) are mock imitations made
from wheat gluten, tofu, and vegetables But don't mock it
till you try the quite beefy pepper steak, or smoking' duck,
with slices that mimic the charcuterie item down to convinc-
ing faux fat Other main dishes feature recognizable veggies
or noodles As for the rest of the name icee is shaved ice,
an over-the-top dessert that's a sort of a slurpee sundae,
with toppings that vary from the familiar (fresh fruits) to
the weird (grass jelly, sweet corn, kidney beans, rice balls,
chocolate pudding) And the bubble tea is a must-not-miss
Using housemade syrup, the cold, refreshing boba comes in
numerous flavors (mango, taro, even actual tea), all supple-
mented with signature black tapioca balls that, slurped
through large-diameter straws, are a guaranteed giggle $

Siam Square
54 NE 167th St., 305-944-9697
Open until 100 a m every day except Sunday (when is closes
at midnight), this relatively new addition to North Miami Beach's
Chinatown" strip has become a popular late-night gathering
spot for chefs from other Asian restaurants And why not? The
food is fresh, nicely presented, and reasonably priced The
kitchen staff is willingto customize dishes upon request and
the servingstaff is reliably fast Perhaps most important, kara-
oke equipment is in place when the mood strikes $-$$

Tuna's Raw Bar and Grille
17850 W. Dixie Hwy.
305-932-0630
www.tunasrawbarandgrille.com
The reincarnated Tuna's has gained new owners, a new name,
a dazzling outdoor bar and dining area, and a newly impressive
selection of raw-bar specialties cold-water oysters from the


Northeast, plus Blue Points, Malpecs, Island Creeks, and more
Traditional house favorites remain, and the emphasis is still on
fresh fish from local waters Open dallytill 2 00 a m, the place
can get rather festive after midnight, but since the kitchen is
open tll closing, Tuna's draws a serious latenight dining crowd,
too $$-$$$




Anthony's Coal-Fired Pizza
17901 Biscayne Blvd.
305-830-2625
www.anthonyscoalfiredpizza.com
Coal is what it's all about here a coal-fired oven (like
that at Lombardi's, Patsy's, John's, or Grimaldi's in New
York) producing the intense 800-degree heat to turn
out, in mere minutes, a pie with the classic thin, crisp-
bottomed, beautifully char-bubbled crust that fans of the
above legendary pizzerias crave Expect neither bargain-
chain prices, a huge selection of toppings, nor much else
on the menu Anthony s does just a few things, and does
them right $$

Bella Luna
19575 Biscayne Blvd. Aventura Mall,
305-792-9330
www.bellalunaaventura.com
If the menu here looks familiar, it should It's nearly iden-
tical to that at the Upper Eastside's Luna Cafe and, with
minor variations, at all the rest of Tom Billante's eateries
(Rosalia, Villagglo, Carpacclo), right down to the typeface
But no argument from here In a mall a setting more
accustomed to food court dishes like carpaccio al sal-
mone (crudo, with portobellos, capers, parmesan slices,
and lemon/tomato dressing) and linguine carbonara (in
creamy sauce with pancetta and shallots) are a breath of
fresh, albeit familiar, air $$-$$$

Bourbon Steak
19999 W. Country Club Dr.
(Fairmont Hotel, Turnberry Resort)786-279-0658
www.michaelmina.net
At Bourbon Steak, a venture in the exploding restaurant
empire of chef Michael Mina, a multiple James Beard
award winner, steakhouse fare is just where the fare
starts There are also Mina's ingenious signature dishes,
like an elegant deconstructed lobster/baby vegetable pot
pie, a raw bar, and enough delectable vegetable/seafood
starters and sides for noncarnivores to assemble a happy
meal But don't neglect the steak -flavorful dry-aged
Angus, 100-percent Wagyu American Kobe," swoonwor-
thy grade A5 Japanese Kobe, and butter-poached prime
rib, all cooked to perfection $$$$$

Chef Alien's
19088 NE 29th Ave;
305-935-2900; www.chefallens.com
After 20 years of success in the same location, many
chefs would coast on their backlog of tried-and-true
dishes And it's doubtful that kindly Allen Susser would
freak out his many regulars by eliminating from the menu
the Bahamlan lobster and crab cakes But lobster-lovers
will find that the 20th anniversary menus also offer new
excitements like tandoori-spiced rock lobster, along with
what might be the ultimate mac'n'cheese lobster crab
macaroni in a Frls vodka sauce with mushrooms, scal-
lions, and parmesan The famous dessert souffle's flavor
changes daily, but it always did $$$$$


II Migliore
2576 NE Miami Gardens Dr.
305-792-2902
Chef Neal Cooper's attractive trattoria gets the food right as
well as the ambiance As in Italy, dishes rely on impeccable
ingredients and straightforward recipes that don't overcompli-
cate, cover up, or otherwise muck about with that perfection
Fresh fettuccine with white truffle oil and mixed wild mush-
rooms needs nothing else Neither does the signature Polio Al
Mattone, marinated in herbs and cooked under a brick And
even low-carb dieters happily goto hell in a hand basket when
faced with a mound of potatoes alla Toscana, herb-sprinkled
French fries $$-$$$

Mahogany Grille
2190 NW 183rd St., 305-626-8100
Mahogany Grille has drawn critical raves and an international
clientele since retired major league outfielder Andre Dawson
and his brother transformed this place in 2007 Today its white
tablecloths and, naturally, mahogany The menu is a sort of
trendy yet traditional soul fusion of food from several African
diaspora regions Carolina Low Country (buttery cheese grits
with shrimp, sausage, and cream gravy), the Caribbean (conch-
packed fritters or salad), and the Old South (lightly buttermilk-
battered fried chicken) The chicken is perhaps Miami's best
$$-$$$

Pilar
20475 Biscayne Blvd.
305-937-2777; www.pilarrestaurant.com
Chef/owner Scott Fredel previously worked for Norman Van
Aken and Mark Militello He has been executive chef at
Ruml, and cooked at NYCs James Beard House Armed with
those impressive credentials, Fredel and his wife launched
Pilar (named for Hemingways boat) aimingto prove thattop
restaurants can be affordable Consider it proven Florlbbean-
style seafood is the specialty fresh hearts of palm slaw and
Caribbean curry sauce, rock shrimp spring rolls with sweet soy
glaze, yellowtail snapper with tomato-herb vinaigrette Forget its
strip-mall location The restaurant itself is elegant $$-$$$

Pizza Roma
19090 NE 29th Ave., 305-937-4462
Despite its name, this homey hidden eatery serves not Romes
wood-cooked, crunchy-crusted pizzas but New York-style pies
with medium-thick crusts pliable enough to fold in half for neat
street eating Unlike chains, though, this indle is accommodat-
ing so if you want your crust thin and crisp, just ask Also fea-
tured are Italian-American entrees like baked manicotti that'ss
manl-goat", for those not from NJ) big enough to share, and
sub sandwiches, here called bullets," to put you in a Sopranos
frame of mind $$

The Soup Man
20475 Biscayne Blvd. #G-8, 305-466-9033
The real soup man behind this franchise is Al Yeganeh, an
antisocial Manhattan restaurant proprietor made notorious,
on a Seinfeld episode, as the soup Nazi" On the menu ten
different premium soups each day The selection is carefully
balanced among meat/poultry-based and vegetarian, clear
and creamy (like the eaterys signature shellfish-packed lobster
bisque), chilled and hot, familiar (chicken noodle) and exotic
(mulligatawny) All soups come with gourmet bread, fruit and
imported chocolate Also available are salads, sandwiches, and
wraps $-$$

Sushi Siam
19575 Biscayne Blvd., 305-932-8955
(See Miami / Upper Eastside listing)


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June 2009 Biscayne Times www.BiscayneTimes.com


June 2009


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