author, and Made in Spain TV star José Andrés. The Bazaar’s menu offers adventurous takes on the flavors of the world: Spain, Singapore, and Japan, as well as Miami’s unique Latin American connection. Thus we get exciting plates like Japanese tacos: perfectly grilled eel, shiso, and wasabi, wrapped in slivered cucumber and topped with flakes of crisp chicharrones; and a tribute to master chef Ferran Adrià in olive form. More traditional Spanish tapas, including hams, cheeses, and croquetas, are also available. Blue Collar 6730 BISCAYNE BLVD., MIAMI 305-756-0366 BLUECOLLARMIAMI.COM. Danny Serfer’s Blue Collar takes its cues from the classic American diner. The tiny restau- rant in the MiMo District offers daily specials and elevated comfort foods. Start with a gutsy New Orleans-style dish of shrimp and grits with bacon and Worcestershire-based barbe- cue sauce, or Chanukah latkes (served year-round). Don’t miss the veg chalkboard, filled with de- lightful options from which you can build your own customized plate. Order up a cheeseburger, a thermos of Panther coffee, and a “parm of the day” and make your- self as comfortable as you’d be in your mom’s kitchen. Boia De 5205 NE SECOND AVE., MIAMI 305-967-8866 BOIADERESTAURANT.COM This hip Little Haiti spot run by chefs Luciana Giangrandi and Alex Meyer offers an ever-chang- ing lineup of pastas designed to comfort and enchant. Look for pappardelle alla lepre, unctuous shreds of braised rabbit tangled with wide ribbons of pasta. It’s not all about noodles here, however. Boia De offers plenty of non-pasta delights, including meat and fish dishes and crisp potato skins filled with milky stracciatella cheese, caviar, and a hard-cooked egg. The editors of Florida’s first Michelin Guide took note, awarding the restaurant a star. 10 10 Bombay Darbar 2901 FLORIDA AVE., COCONUT GROVE 305-444-7272 BOMBAYDARBAR.COM What began as a mom-and-pop 30-seater has grown into an Indian-food mainstay with two locations (Coconut Grove and Fort Lauderdale). Diners crunch on crisp papa- dum wafers while watching Bollywood movies on a large screen and perusing the menu. That list is lengthy, but at its heart are the tikkas, tandooris, and vindaloos that fans of Indian food crave. Bright vegetable samo- sas are a good start, as are some of the tan- door-baked breads — try the soft, fluffy onion-flecked kulcha naan. Most dishes can be made mild, medium, high medium, hot, or super-hot. (On that last note, Bombay Darbar thoughtfully offers cold Kingfisher beers to cool you down from even the spici- est of culinary adventures.) Byblos 1545 COLLINS AVE., MIAMI BEACH 786-864-2990 BYBLOSMIAMI.COM Byblos, the Eastern Mediterranean eatery at the Royal Palm South Beach, focuses on in- terpreting dishes from Levantine culture, found mostly in Jordan, Lebanon, Israel, Syria, and parts of southern Turkey. The orig- inal Byblos is in Toronto, and as is often the case with Miami outposts, this one offers a more extensive seafood selection than its Ca- nadian sibling. It’s equipped with a wood- burning oven, used to bake pide (Turkish flatbread) and to finish off whole fish, lamb, and chicken dishes that are rustic yet refined. Cafe La Trova 971 SW EIGHTH ST., MIAMI 786-615-4379 CAFELATROVA.COM Between Cuban cantinero Julio Cabrera’s dai- quiris and chef Michelle Bernstein’s fare, Boia De more than two decades, Cafe Martorano has been turning out Philadelphia-style Italian comfort food with a side of entertainment. Though its old-school menu of Italian classics — such as chicken cacciatore and pappardelle with sausage — are delicious, regulars flock to the restaurant for the people behind the food. No matter the time of day or night, Cafe Martorano attracts a lively mix of locals, snowbirds, and celebrities who come for the cook’s meatball salad and stay for Martorano’s DJ skills. Captain Jim’s Seafood Market & Restaurant 12950 W. DIXIE HWY., NORTH MIAMI 305-892-2812 CAPTAINJIMSMIAMI.COM La Camaronera’s David Garcia now owns this iconic North Miami seafood joint, which dates back to the 1990s. This heir to Miami seafood royalty kept the menu mostly unchanged, allowing Captain Jim’s including a veal parmigiana and a caesar salad that are made tableside. Carbone is pricey, but savvy diners aren’t shy about in- dulging in the complimentary salumi, cheese, and bread, then sharing a handful of dishes around the table. Casa D’Angelo 1201 N. FEDERAL HWY., FORT LAUDERDALE 954-564-1234 CASA-D-ANGELO.COM Angelo and Denise Elia have run Casa D’Angelo for more than two decades. It’s of- ten the first restaurant locals think of for birthdays or anniversaries, entertaining out- of-town guests, and Friday-night dates — and for good reason. The classic Tuscan menu in- cludes meat and pasta dishes, a long list of specials that changes nightly, and a wonder- ful cellar of more than 1,500 Italian wines that makes dining here rival a trip to Tuscany. There are two locations: the original in Fort Lauderdale and a second restau- rant in Aventura. Courtesy of Boia De there’s something uniquely Miami about Cafe La Trova. Bernstein’s comfort food is all- around tempting. She works to meet the foodie fantasies of her guests, whether they’re in search of elaborate dishes or a traditional tres leches dessert. Cabrera’s cantineros take pride in the art of drink making. Here they “throw” daiquiris, tossing the precious liquid from shaker to shaker to create an arch in the air, be- fore spontaneously bursting into a choreo- graphed dance number. But as with all things Magic City, this joint isn’t fueled solely by good food and drink: At any given time of the day, ex- pect guayabera-clad musicians or jazz trumpet players to fill the air with their vibrant tunes, all set against a stage backdropped with the weathered façade of an Old Havana edifice. Cafe Martorano 3343 E. OAKLAND BLVD., FORT LAUDERDALE 954-561-2554 CAFEMARTORANO.COM Steve Martorano is, bar none, Broward County’s most colorful restaurateur. For to do what it does best: Serve the freshest fish possible. Favorites include stone crab claws and a beautiful take on conch salad with meaty hunks of the mollusk tossed in a spicy tomato marinade and cubed red and green peppers. Fresh yellowtail snapper and hogfish can be ordered grilled, blackened, or fried. Regulars go for the “Captain’s Combo”: the catch of the day served with one side. Carbone 49 COLLINS AVE., MIAMI BEACH CARBONEMIAMI.COM Sure, Carbone, the New York-based Italian restaurant from Major Food Group, is a hype beast. The restaurant, which offers red-sauce classics in a buzzy setting, is a nearly impossi- ble reservation. There’s good reason, though: Carbone delivers. Its spicy rigatoni vodka is a perfect example. Presented on a plate hand- painted by nonnas in Southern Italy, the pasta is toothsome, covered in a sauce that delights the senses with a slight tingle of spice and a creamy finish. The entire menu impresses, Casa Isola Osteria 1418 20TH ST., MIAMI BEACH 786-558-5787 CASAISOLAMIAMI.COM When Pubbelly Noodle Bar closed in Miami Beach’s Sunset Harbour neighborhood back in 2019, it left an empty space in the hearts of fans of José Mendín. Fortunately, the chef kept the lease, opening a quaint Italian bistro with long- time business partner Sergio Na- varro and former Lucali chef Santo Agnello. The result, Casa Isola Osteria, is a charming spot that serves up red-sauce classics like linguini with white water clams and Agnello’s eight-hour Sunday sauce. The star of the show is a stellar rigatoni alla vodka. The restaurant replicates a tiny village in Italy, so if you’ve been jonesing for some interna- tional travel, here’s a chance to get away to Italy — if only for a meal. Chayhana Oasis 250 SUNNY ISLES BLVD., SUNNY ISLES BEACH 305-917-1133 CHAYHANAOASIS.COM A mural depicting a desert beneath a floating pair of eyes is the only sign that beckons pass- ersby into this Uzbek-style hideaway, accessi- ble only from one side of NE 163rd Street. Chayhana Oasis offers fare not only from Uz- bekistan but also the entire central Eurasian region. Translation: You can eat your way around several nations. To keep the proceed- ings simple and entertaining, the menu con- tains quirky descriptions of lesser-known dishes. Begin with the doma, tender stuffed Turkish-style grape leaves; continue with shish-kebab of lamb, chicken, beef, or shrimp. For dessert, try gnezdo, fresh meringue topped with diced walnuts. And in standard European fashion, wash it all down with a shot of top-shelf vodka. Go ahead — there’s no shortage of fresh, chewy Uzbek-style bread to soak it up. MONTH XX–MONTH XX, 2008 SEPTEMBER 15-21, 2022 NEW TIMES | MUSIC | CAFE | CULTURE | NIGHT+DAY | NEWS | LETTERS | CONTENTS | MIAMI NEW TIMES | MUSIC | CAFE | FILM | ART | STAGE | NIGHT+DAY | METRO | RIPTIDE | LETTERS | CONTENTS |miaminewtimes.com | browardpalmbeach.com miaminewtimes.com
