Buttercream: This One Takes the Cake

   As the cupcake craze swept the new millennium, cupcakes have become a dime a dozen (obviously, not literally since sometimes these bite-sized servings come with a somewhat hefty size-to-price tag).  I won't bore you with a debate as to why cupcakes have enjoyed the sudden rise to baked goods power (obviously there is something to be said about ease of carrying and portion control).  However, finding a quality option in the overabundant present state, post-cupcake renaissance, is far less likely.  Sure you can buy these delectable morsels pretty much everywhere, but are they really worth it?  Frequently the cupcakes I have encountered are cloyingly sweet, or the cake itself is dry and bland, making it, in my opinion, just not worth the extra calories.  Among Miami's multitude of options, I have found that one tends to stand out above its competitors.  Tucked along a quiet tree lined street, just around the corner from Sunset Place, lies my clear winner, Buttercream.

   If you are looking to order cupcakes/cake for a special event, to grab cupcakes to go, or just to come in and sit enjoying a indulgent mini-dessert, Buttercream is the place to come.  They've got a little table inside for rainy days and to escape the humidity, as well as a couple of bistro style tables set up outside.  Be warned though, while this is the best you can get in Miami in terms of taste, it is not exactly the place to find caramelized maple bacon or ginger lemon basil.  Their flavors skew more towards the mundane, although that's not necessarily a bad thing since they tend to do that very well.  They don't have crazy fillings, or quirky bases, the cake is pretty much always chocolate or vanilla, and then the frosting varies.  These are the cupcakes you'd make for yourself at home, if you were to take the time to find imported sprinkles and high end vanilla.

    In spite of the lack of crazy creativity, when you're looking for a well made chocolate, vanilla, red velvet, oreo, or peanut butter, this is the spot.  They use only the freshest ingredients (I remember learning on my first visit they use a Callebaut Belgian Chocolate and Massey Madagascar Bourbon Vanilla), which leads to cupcakes tasting extra moist, and full of flavor.  I've never had such a fantastic and rich vanilla cupcake, and I really appreciate that the vanilla bean seeds are visible, reifying the whole quality ingredients concept.  However, while standard flavors dominate the menu, the do offer up a couple more original options too on a rotating basis. 

Like I said, Buttercream really wins me over with just a plain vanilla cupcake (a surprisingly simple favorite).  However, if you're looking for something a bit more, they've also got an oreo version, which come with either a vanilla or chocolate base and then vanilla frosting with oreo bits. 

I also am a huge fan of the chocolate cake with peanut butter and the chocolate cake with hazelnut, both of which offer very light and tasty frosting to compliment the cake without overwhelming it.

I recently also discovered their pistachio cupcake, a rotating variety that I stumbled upon out of sheer luck.  I thought it was quite pleasant, with a lot of pistachio flavor in the frosting, and a fair crunch from the sprinkling of nuts on top.

The Red Velvet has received many accolades from friends, although this is the one cupcake that for me, just isn't quite what I'm looking for.  Maybe it's that the frosting is more vanilla bean than traditional cream cheese, but whatever the cause, I just find it a bit off.  Again though, I know other people that love it, so it is probably just a personal preference thing.

Recently, I also went to a party where they also had ordered a Neapolitan cupcake, which was a regular vanilla cake base with strawberry frosting, and then the cupcake was dipped in a chocolate ganache, and sprinkled with pink chocolate shavings.  Stylistically beautiful and delicious!

     If you're not quite in the mood to indulge in a decadent diet-ruining treat, don't fret.  They may still have something to pique your interest.  Another huge selling point of Buttercream is their selection of drinks!  Even if the bakery isn't open yet, you can call ahead for a curbside delivery of their coffee.  Mon.-Sat. from 8am-11m, and Sundays from 9am-12pm, call up (I've posted their number below), drive over, and they'll come out with a piping hot (or iced) version of your favorite beverage.  I'm personally partial to the spiced chai latte, which is sweet, creamy, and has hints of spice (in a flavorful cinnamon, not hot kind of way).  If that isn't your thing though you also get white chcocolate mochas, dulce de leche frosted coffee, frosted tea, or your standard espresso, vanilla latte, and hot brewed coffee (they use a Colombian roast).  For a marginal charge they offer soy or organic milk, or a shot of regular or sugar free syrup.

To place an order or to learn more about them, check out their website at: http://www.buttercreamcupcakes.com/

You can find the store located at:
     1411 Sunset Drive
     Coral Gables, FL 33143
     (305) 669-8181

     

Bamboo Fire Cafe is Heating Things Up in Delray

     Downtown Delray has really emerged over the past couple of years as a veritable nighttime option.  While it doesn't have the notoriety along the same lines of South Beach or Las Olas, it stands as a solid option for those in North Broward and Palm Beach, as an entertainment outlet after a long week.  While most of the main drag along Atlantic Avenue is filled with a litany of bars and overpriced trendy dining choices, the area does boast a couple of great finds.  Coffee District is a coffee shop by day, that becomes a fun hangout at night, which offers a huge selection of quality craft beers.  Dada is another cool after dark scene, a funky house turned restaurant, offering live music and cocktails.  My most recent discovery though, and now area addiction, is the Bamboo Fire Cafe.

     Just a few blocks off Atlantic, Bamboo Fire offers flavorful Carribean food for all tastes.  The couple that runs the restaurant, Beverly and Donald, are genial and hard working.  I'm consistently impressed by their memory of each of their patrons.  They are so cordial and welcoming, you feel like you're part of the family.  The inside area is casual and colorful, with fish nets, a rainbow of hanging ornaments, and an eclectic assortment of furniture.  The space is a bit cozy, with room for only a couple of tables, so come early or plan to eat outside (assuming they have room there either).

   While you peruse the menu they bring out some complimentary jerk meatballs to nibble on.  A perfect bite of slightly spicy, moist meat. As you decide what to order I'd recommend cleansing the palate with some Calypso lemonade, a special concoction that tastes like lemonade spiked with almond syrup and perhaps a hint of vanilla. 

When you're ready to order be sure to start with some grilled conch (either the appetizer or the dinner).  Yes conch fritters are more common in South Florida, but they often mask the flavor of this sweet, white mollusk (although you can still get an order of them here if you really want).  At Bamboo Fire they pound the conch fiercely to ensure it is extra tender and thin.  Then, the entire piece gets grilled and topped with garlic, lime, and capers.  Whether you're a seasoned conch eater, or even if it's your first time trying it, you won't be disappointed.  They prepare the shellfish with such dexterity and brilliance, it is a touch chewy but not at all rubbery, with strong garlic flavor complimenting the meat.  One of the best preparations of fresh conch I've ever had the pleasure of enjoying.

The roti are another good way to delve into the menu.  Not that I'm exactly a roti expert, but I believe it is a paratha roti.  Either way, the flaky pastry is soft and chewy, making the perfect vessel to tear off a piece and scoop up some filling.  I personally enjoy the pork, which is very tender and comes pulled.  By itself it can be a little bland, but they give you a bowl of the sauce it is cooked in, and this seasoned, almost soy like mixture adds quite a bit of flavor.  If you're looking for some real heat, they also have a hot sauce bar, where you can pick your poison to spruce up your plate.

The mac and cheese, gets a bit of a revamp here as well.  Depending on what seafood is seasonally available, you can get shrimp, or even lobster.  They use cheese tortellini for the base, add a gooey cheesy sauce, and then bake the dish so it becomes just a touch crispy.  Definitely different, one of the more creative and tasty ways to enjoy a dish ubiquitously found on menus everywhere.

My friend recently became enamored with their coconut shrimp too.  Don't worry, they would never give you a mediocre I-just-defrosted-this-from-the-Publix freezer kind of quality.  Served butterfly-style, the succulent shrimp meat is covered with an ultra crispy coconut breading, and then served with a tangy, sweet, kind of zingy, dipping sauce.

Don't forget to see what their specials are.  The first time I went, they offered a zesty curried crab special.  It wasn't exactly easy to eat, and by the end I had curry sauce all over me (please don't order this on a first date), but when you could extract that luscious meat (inserts my cries of jubilation), it worked really well with the sauce.

All of the mains also come with family-style servings of sides.  In addition to an okra fried rice, you also get fried plantains and a colorful salad.  The salad is a mixture of fresh greens topped off with minced tomatoes and mango.  It's bright, punchy, and a nice complement to some of the heavier aspects of the meal.   Living in South Florida maduros are a staple on many a menu and there is nothing worse then receiving a hard desiccated pile of charred plantains.  Hence, I appreciate that their plantains are, in my opinion, ideally prepared, wonderfully crisp outside with a moist, almost candied, and tender, mush inside.  

I've heard their rum cake is equally sensational, but full disclosure, I have been far too full after the main meal to ever try it myself.  Bamboo Fire Cafe has me seriously craving conch, and they manage to make Carribean accessible for even a spicy-intolerant wimp such as myself, without sacrificing flavor.  The food is made with lots of love, and is always fresh and delicious.  To check out this wonderful, unpretentious find for yourself, head to:
  149 NE 4th Avenue
  Delray Beach, FL 33483

 

Returning to the Ravenous Pig in Winter Park

     When I travel, invariably I seek out unique meals.  However, sometimes a restaurant is just so sensational you can't help but to want to return back again and again.  The Ravenous Pig is rightfully lauded as one of the best dining options in Central Florida, and since the menu is constantly changing, each visit feels as special as the first time.  The culinary virutoso duo, James and Julie Petrakis (chef/owners), really set the bar for gastropubs everywhere.
     While many restaurants have mastered the art of throwing some liquors together, adding a cutesy name, and then charging $14 for a "lovers kiss" chocolate martini, it is far more rare to find quality craft cocktails.  Thankfully the folks at the Ravenous Pig really know their stuff, producing delicious and different options.  The Franco 75 (Enlightened Grain Rosemary & Lavender Vodka, House-made Sour, and Sparkling Wine) was an interesting and refreshing first choice.  With hints of rosemary, white grapes, and green apples, plus some serious bubbles, it was like drinking a more complex (and alcoholic) variation on lemon lime soda. 

    The Bitter End (Borgetti Espresso Liqueur, Fernet Branca Italian Bitter Liqueur, and Capano Antics Vermouth) was not quite what I had expected.  Strong espresso flavor up front, you got almost an Averna nose towards the middle and then the drink finished with a strong bitter flavor.  Also, you could of course taste the vermouth.  Kind of a dark horse, it isn't bad, it just might not be for everyone and it is definitely not for the girl in the group looking for a sweet and fruity cocktail.

     The Rye and Chai (High West Double Rye, Dancing Pines Chai Liqueur,  House-made Sour, and Lemon Bitters) may have been my favorite of our selections.  A restorative brew whose complex flavor tasted of sweet oranges, cinnamon, coconut, and vanilla.  While there was a little bite from the rye, it was incredibly well balanced (my apologies as this one was finished before there was any hope of taking a picture).
     We started with the infamous "Gruyere Biscuits."  A steal at $4 a pop, they are pretty filling and a refined nod to a classic Southern staple.  Each basket comes four to an order, with every biscuit boasting layers of fluttery dough.  Considering the visual density, they were actually far lighter than they looked.  Moreover, the smoked sea salt butter was smooth and velvety, so supple that it was practically cream.  The only teensy disappointment was that I didn't really get as much of the cheese flavor as I would have liked.

Next, we enjoyed the "Crispy Veal Sweetbreads," which were rich and buttery.  Accompanied with a savory broth, a marcona almond puree, chickpea panisse, pickled ramps, and a rhubarb and fava bean relish, it was a nicely umami treat.  The fried panisse balls added a wonderful textural curveball which counterbalanced the smooth sweetbreads sublimely.

The "Florida Bay Scallops" came with a traditional black pudding, potato puree, barley-stout jus, golden raisins, and a pinenut relish.  The blood sausage arrived as a brick of dark looking meat that tasted like an Argentinean sausage, with some cinnamon thrown in for good measure.  The smattering of sweet bay scallops alongside it made for a fun twist on a standard "surf and turf."  A thoroughly hearty choice to begin the meal.

As for the entrees, the "Saffron Maltaglati" came with lovely al dente triangles of pasta, roasted fennel, almond crumble, olives, pomegranate, and orange-glazed duck...it was flawless.  The pomegranate seeds gussied things up a bit and delivered a nice burst of flavor, complementing the generous servings of sweet duck.  Additionally, the combination of fragrant saffron, fruit, salty olive slivers, and nutty almond crumble proved an addictive combination.  One of the most impeccable and delectable pasta entrees I've encountered, possibly ever.

Unlike some primal, on the shank versions I've been finding more frequently served as of late, the succulent "Colorado Lamb Leg" was beautifully sliced and lorded over a smoky green farro, charred artichokes, and chianti onions.  The pure fatty meat was incredibly tender.  Embellished with a chermoula yogurt, which looked like a Japanese mayo, the sauce tasted liked mint and orange, with a bit of pungency as a result of the yogurt.

My sweet tooth, and inner 5 year old, could not resist the PB & J semifreddo.  Atop a crunchy graham crust was a thin layer of hauntingly incarnadine jam, and a silky topping of peanut butter and white chocolate that reminded me of a luscious cross between ice cream and mousse.  Additionally, there was a sweet and tart raspberry sorbet, and for extra crunch they provided a couple of slabs of caramelly homemade peanut brittle.  A far more tasty take on your standard PB & J!

Unparallelled flavors and innovative dishes and drinks, the Ravenous Pig is unequivocally an Orlando sensation.  There is a playfulness to the menu that makes the whole experience utterly delightful.  Still keeping my fingers crossed that one day they'll open a location further down South!
      As I had mentioned in my previous post on The Ravenous Pig, if you're looking for their latest specials, you can follow them on twitter @RavPig.  Also, I recommend making reservations (407-628-2333).

Edge, Steak and Bar Brings New Life to Steakhouses

     "Oh geez, another steakhouse?"  In all honesty when I first heard about Edge I was slightly less than enthused.  I mean yes, I do love a hearty slab of succulent meat.  However, I feel more often than not, the typical Miami steakhouse is little more than an opportunity to spend an exorbitant amount for a fairly basic cut of beef in a pretentious setting.  The service is beyond exceptional and the food is often solid in its own right, but the creativity is just not there, and certainly nothing particularly interesting I'd bother seeking out.  Then I went to Edge.
     I came in expecting adequate.  Suffice it to say though, Edge blows adequate out of the water!  Executive Chef Aaron Brooks really manages to imbue a sense of TLC and sheer genius in every dish he prepares, and the prices are all very reasonable.  So it is in the Four Seasons, and undoubtedly it is every bit the luxurious and refined restaurant you would expect.  Antithetically, unlike the often masculine and sultry steakhouses a la Chophouse and Texas de Brazil, Edge is bright, airy, and dare I say, kind of romantic.  They've recently opened up an outside terrace area as well, which is an idyllic spot to come relax on a breezy South Florida evening.  Also, if you haven't been for their happy hour yet you are seriously missing out, as they have some of the best offerings in town.  All the cocktails are two for one, plus you can get $1 oysters and anticucho (skewers of meat in a zesty sauce).

While I have yet to find a disappointing drink, my absolute favorite is the Ginger Brickell (Altanico Silver, Domaine Canton Ginger, Lime, Coconut Foam).  It's light, it's refreshing, and it's unique, the penultimate marriage of ingredients.  Although I must confess, the Cat Walk (St. Germain, Aperol, Passion Fruit, Vanilla Rooibos Tea, Sparkling Wine) is also a close second.  Edge has also got some well made classics, like a killer Pisco Sour and Moscow Mule.

   When you're looking for a nosh, the tuna tartare is unbelievable.  Paired with refreshing cubes of watermelon, pickled shallots, Italian parsley, and salty plantain chips for scooping, it is crisp, smooth, and utterly addictive. The tuna is so fresh that it melts in your mouth like butter.  Unlike other places that feel the need to mask the tuna with sauces in the name of innovation, Edge really lets the simple tuna shine through and take center stage.  The perfect, not too heavy option, although you can also choose the tatare sampler if you've looking for more seafood variety.

Not to reveal my tuna-a-holic tendencies or anything, but the tuna burger is equally poignant.  I never knew how spectacular a chipotle remoulade could be, and the tender burger also comes with sweet pineapple, Napa cabbage slaw, and a sesame bun.  Yum! 
     Finally, when you're craving  bit of sweetness, the cheesecake lollipops are a steal at only $2 a pop.  They've got three flavors to choose from and while I wish I could remember specifically which they used (I think it was milk chocolate and caramel and white chocolate and nutella), either way they are delightful.  Plus the bite-sized serving makes you feel just a little less guilty about the calorie splurge.  Hooray for portion control!

     They also offer regular dinner series, with thoughtfully planned out menus and pairings.  Last week I was lucky enough to attend the Cigar City and High West BBQ meal.  From the moment we arrived you could see the small attention to detail.  Each menu was hand burned, there was a rustic gingham runner, and scattered across the table we small brown paper bags of peanuts. 

Immediately, they brought us each a cocktail made with High West, Maduro Brown Beer, and Cointreau.  It sounds like an odd combination, but I swear it was really good.  Then came the meal:
    I don't even like salmon, and yet I could not help but to dig into the artful masterpiece.  Unparalleled flavor in the smoky salmon, with an interesting crunch from the cornflakes, a bit of saltiness from the caviar, and some kind of luscious creamy foam on top that contrasted well the the piquant green onion puree.  The High West Silver Rye it was paired with smelled of butterscotch and honey, but was so strong I couldn't get those same notes in the taste.  The addition of an ice cube somehow muted the strength a bit to make it more drinkable.  Also, the Cigar City Saizon provided for the first course was light and a bit lemony, a very easy drinking beer.

Since the theme of the night was upscale twists on Southern classics, next up, we were served a BBQ La Belle Farms duck with foie gras griddle cake, guava BBQ sauce and a brussel sprouts slaw.   Oh wow, this plate really hit a home run!  The sprout slaw was crisp and refreshing rather than creamy, which provided a fresh balance to the heavier aspects of the dish.  The decadent foie gras griddle cake was fluffy and decadent, another huge success, that paired well with thick cut slices of smoky, tender duck meat.  This course came with a Cigar City Red Ale, and High West Rendezvous, a much easier drinking choice.

Next up a lamb sausage with grilled black kale, greek yogurt, and Meyer lemon marmalade.  Living out the carnivores dream, they combined on the bone meat and a smoky grilled sausage as well.  When "meat and potatoes" meets Mediterranean, you really can't go wrong.  Served with a Cigar City Jai Lai and a High West Son of Bourye, it was a hearty and delectable course, as exquisite in presentation as it was in execution.

The pièce de résistance though was "the babino," which was served family style.  Huge cuts of prime Creekstone Farms thick cut porterhouse came bursting with juice and flavor, and were served with seriously high end fixings.  Although all were delicious, my personal favorite was the oxtail baked beans, which came topped with strips of bacon.  Alongside this magnificent side was an addictive sweet corn spoon bread, mountains of smoked mashed potato, tart chow chow, and acidic bread and butter pickles.  The food came served alongside a High West Double Rye and some Cigar City Maduro.  The Maduro smells kind of like molasses and oats, and tastes like a bready caramel, so it worked to balance the smokiness of the meat well.

Then came dessert, warm brown butter chocolate chip cookies, cubes of strong Manhattan jello shots, and a thick doughnut milkshake to wash it all down.  You could really taste the brown butter in the cookies, and the doughnut shake was a cop's dream.  It was was a lot of fun to dip the cookies into the rich drink, an homage to a favorite childhood snack.  A dark Cigar City Black lager and and High West 21 Year Rocky Mountain accompanied the onslaught of homey desserts, proving yet another well planned pairing.

The whole experience was completely unforgettable with sensational food, exceptional drinks, and fantastic company.  During each course they also poured generous amounts of each alcohol (either High West or Cigar City beers), changing out the glasses between courses so the flavor of each would remain pure.  I'd highly recommend checking one of these pairing meals out for yourself.  Chef Brooks puts on quite the show and you are sure to leave completely stuffed, satiated, and impressed by his culinary prowess.
     That being said, coming for their regular lunch and dinner menu is no less gratifying.  By far one of the best dining spots in Brickell, and possibly all Miami.  To see what they've got cooking, check their website (http://www.edgerestaurantmiami.com/) or follow them on twitter @EdgeMiami.
  
You can also just come in for yourself at:
     The Four Seasons Hotel
     Edge Steakhouse
     1435 Brickell Avenue, Miami, FL
     305-381-3190