Best Public Art to Survive a Controversy Miami-Dade Teachers Union.Best Local Boy Made Good Mario Cristobal.Best Local Girl Made Good Ketanji Brown Jackson.Best Commentary on the Real Estate Market Menephta Fernandez.The restaurant's tagline is "Good Pasta, Good People," but they might consider completing the trifecta by adding "Good Wine." And if you're on the fence or feel overmatched, don't hesitate to ask the staff for a recommendation (or request guidance from the chef himself). We'll definitely pair the light and refreshing vermentino with our pasta al limone before treating our palate to a smooth, easy-drinking rosso di Montalcino as we slice into a plate of double lamb chops with their accompanying anchovy- and garlic-rich bagna càuda. As for us, we'll stick with the Italian offerings - say, a pet-nat from Emilia-Romagna with our patate fritte. There are wines from other parts of the world, too - from California and Oregon, from France and Argentina, even one bottle from the Finger Lakes in upstate New York. At Luca Osteria, chef Giorgio Rapicavoli's Italian culinary paradise in the heart of Coral Gables, the wine list isn't a 20-pound doorstop, but it presents a fine selection of Italian wines.
till sold out at Unseen Creatures in Miami.Ī glass (or bottle) of wine with dinner is a surefire way to elevate your meal.
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That means pulled pork smothered in a colada-infused barbecue sauce dubbed "oro negro" massive dino beef ribs dusted in a homemade coffee rub and finished with a lacquering of the chef's own Bustelo-infused cafecito sauce and a four-hour, slow-smoked pork-belly burnt ends braised and glazed in his "Guava Lava." Sides are Lara's and her mother's specialty: a simple choice of homemade mac 'n' cheese or cornbread. To do so, Budnechky marries the flavors of his Brazilian-Argentinian roots with his wife Lara's Cuban heritage.
Along the way - with a feature at the 2021 South Beach Wine and Food Festival under his belt - a promise was made to help define South Florida barbecue.
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A self-described backyard barbecue enthusiast, he took his ten years' worth of grilling experience and said, "F the apocalypse, let's just make barbecue." What began as a handful of orders and a 22-inch Weber Smokey Mountain has since turned into one of Miami's favorite pop-ups, serving a variety of meats that now emerge from the chef's professional smoker. When the pandemic hit, Miami native Jeffrey Budnechky's work as a freelance marketer came to a halt.
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