Even MORE Tempting Take-Out Ideas
For the second straight week, foodie Terry Zarikian brings us some delicious dining options.
DŌMA Miami Wynwood
For home-made tastes prepared from scratch think:Dōma, the tastefully decorated Wynwood neighborhood restaurant. Chef Marco Giuliano’s style is based on the natural Italian and Mediterranean coastal way of eating with a sprinkle of American accents, and sometimes even Asian, as we find with his Hamachi Carpaccio Risotto ($30). His rendition of Zucchini Flowers Tempura ($16) is filled with ricotta, basil, eggplant emulsion and aged Modena balsamic; his Veal “Tonnato” ($16), is thin-sliced, tender roasted veal sitting on tuna sauce with capers, baby heirloom carrots and purple potato chips. For pastas, the Pennoni Meat Ragu ($23) is house made with a slowly rendered meat sauce and bathed with a dreamy cheese fondue sauce; and it’s the Tagliolini “Al Tartufo Nero” ( $28) as the simple but delicious black truffle accented pasta that requires precise cooking. Other heartier must haves include the Raviola “Alla Caprese,” which are large round mozzarella & ricotta filled raviolis with tomato and basil ($24); and Gnocchi “Prawns & Burrata” ($27,) with crispy tiger prawns, burrata, broccoli rabe and an unusual pistachio pesto. For entrees, try the New Zealand Lamb Chops ($37) served with sautéed escarole, sweet roasted red peppers, pine nuts and a port wine jus. 35 NE 26thStreet, Miami FL 33137. 786-953-6946
Lil Laos Pop-Up at Fooq’s
David Foulquier, owner of Fooq’s, Miami’s “feel good food” restaurant just partnered with the husband-and-wife team (Sakhone Sayarath and Chef Curtis Rhodes) from Café Roval. Foulquier is one of Miami’s most knowledgeable restaurateurs and for this venture is highly inspired by Laotian flavors (from Sayarath’s home country.) Try the Half Chicken Meal (remember to allow 30 min to cook and time accordingly for pick up) of a charcoal-roasted chicken, rightly spiced with lemongrass, turmeric and other “warm” spices, and includes chicken soup, a spicy green papaya salad and sticky rice, for $24 (it’s a deal!) There’s also the Mushroom Fritter ( $8) were clustered mushroom fried in tempura batter accompanied by a very seductively creamy and addictive red curry sauce and the Shrimp Glass Noodles ( $11), which are bold and pungent. The clear vermicelli like noodles, tossed with ground pork and steamed sweet gulf shrimp, have absorb the herbal-chili lime sauce. The Pork Ribs ( $8) are sweet, sticky and aromatic and come with one of Lao’s best known spicy dipping sauce, Jaew Mak Len, a spicy salsa made with tomatoes, garlic, shallots, Thai or bird eye peppers, cilantro, green onion and sugar.Visit https://fooqsmiami.com, call 786-536-2749
KYU GM Steven Haigh is a Zuma alumnus and founded the place with executive chef Michael Lewis. Their wood-fired Asian inspired concept is known for its eclectic vibe and full-flavored food. For take out, try the“KYU-2-YOU,” which is a meal for two ($95) that includes an avocado salad with house made feta cheese, crispy fried leek threads and a bright lemon-ginger dressing; their cauliflower and a Veggie Stone Pot containing Thai fried rice with egg, scallions, cilantro, Thai chili & shichimi; grilled Escarole; and your choice of Korean Fried Chicken with braised spinach and it’s pimento like tasting red chili butter or Baby Back Ribs with red chili and cilantro. Two cocktails, are included and vary daily, on my visit was the Potent Picnic, a refreshing pairing of Bombay Gin, watermelon, lemon, jojo silver needle tea and white wine. For dessert: coconut cake. The “TREAT YO SELF” version is for 4 people, costs $150 + tax and grat and includes the same selection as above, but larger portions and the addition of Beef Short Ribs and Dark Chocolate Smore Cake, brimming with toasted marshmallow.251 NW 25th St, Miami, FL 33127, Call: 786-577-0150.
Terry Zarikian is a connoisseur of good food and wine with unparalleled experience and vision in the culinary sphere. His early beginnings at the award winning L’Alouette Restaurant in Bal Harbour served as a stepping stone to the luxurious Grand Bay Hotel and its legendary Regine’s, the international disco and private club atop the hotel, where he directed the food and beverage operations in the 80s and 90s. Entering the new millennium, his culinary PR agency, Shapiro & Zarikian joined forces with Jeffrey Chodorow’s China Grill Management.
Zarikian is most recognized for his strong hand in the development of the South Beach Wine & Food Festival under Festival Director and Founder, Lee Brian Schrager. Today Zarikian is the festival’s Culinary Advisor and liaises with some of the most renowned chefs in the world.
Since 1988 Terry has been the Food Editor of Selecta Magazine, a national Latin lifestyle publication; he is also the Culinary Content Director for azureazure.com, an online publication dedicated to all things luxury, as well as contributor to American Airlines’ Celebrated Living magazine and SocialMiami.com. The focus of his writing is travel, restaurants, food and wine.
Additionally, Zarikian is the Director of New Business and Development at Rockaway PR, Marketing & Events, a culinary agency with offices in Orlando and Miami.