Fall weather is almost here, and with new breezes come opportunities to try new tastes. Here’s a lineup in Miami:
Miami Beach pop-up dinner: Talde Miami Beach
The new Talde restaurant on Miami Beach, opening in November, is due to Top Chef alum/restaurateur Dale Talde and partners David Massoni and John Bushof Three Kings Restaurant Group. But you don’t have to wait that long to try some dishes like savory pretzel port and chive dumplings (wow!). There’s a one-night Talde Miami Beach pop-up dinner (the original Talde is in Brooklyn), Sept. 29 at 7:30 p.m. at Thompson Miami Beach’s charming beachside bungalow 1930s House (4041 Collins Ave., Miami Beach.) With only 40 seats available, you’ll want to secure your spot ASAP. The four-course meal ticketscost $55.
Eight beers, special dinner: Fontainebleau, M.I.A. Brewing
There’s a takeover coming to Miami Beach, where local brews from the Doral-based M.I.A. Brewing will be the stars of the show from Sept. 30 through October at the Fontainebleau (4441 Collins Ave., Miami Beach, 305/538-2000.)The handcrafted beers, ales and stouts include: Fontainebru, Miami Weiss, Tourist Trappe, 305 Golden Ale, MIA IPA, Freestyle Mega Mix, Moo-Over Miami and Regresa A Mi.
Try these paired with a special dinner on Sept. 30 at 8:30 p.m. with M.I.A. brew master Michael Demeterus and Chef Thomas Griese. The five-course beer dinner costs $85 per person, minus tax and gratuity. Reservations are required, and tickets can be purchase online.
Peruvian cocktails light up the bar: Mandarin Oriental Miami
Miami hotel Mandarin Oriental (500 Brickell Key Dr., Miami, 305/913 8358)announced Eleftherios Kraounakis (Lef for short) will head up its expanded nightlife program in the Peruvian restaurant, La Mar by Gastón Acurio. This includes nine new signature cocktails created by Lef that were inspired by Asia, the Mediterranean and South America. Try drinks that use interesting ingredients such as dry Peruvian eucalyptus, rose petals and homemade juices, syrups and bitters. The Albahaca Pisco (pictured), infuses pisco and vodka with refreshing cucumber and lemongrass before adding cucumber-basil puree, lime and bitters.
About the Author
Lynn Kalber wasn’t born in Boca Raton, but she attended elementary through high school there, so she might as well have been. She’s a graduate of the University of Florida and has been in journalism most of her life, including 26 years at The Palm Beach Post. She’s written feature and food stories, and edited food copy among other jobs, including blogging about wine (The Swirl Girls). Her husband is writer and author Scott Eyman. They live in West Palm Beach with an assortment of cats and dogs.
