14 July 13-19, 2023 miaminewtimes.com | browardpalmbeach.com New Times | music | cafe | culture | Night+Day | News | letters | coNteNts | miaminewtimes.com MIAMI NEW TIMES | MUSIC | CAFE | FILM | ART | STAGE | NIGHT+DAY | METRO | RIPTIDE | LETTERS | CONTENTS | chef/owner Giovanni Gagliardi says he has seen an uptick in business as a result of the list. Galper says the recognition gives him the con- fidence to build his business further. “Being alongside [La Leggenda and O’Municiello] during the awards was so cool. I felt like it was a coming-of-age moment for PizzElla and Miami,” Galper says. “These accolades are great, but even while sitting in the awards cere- mony, I was already planning what I need to do next to become even better.” The 50 Top Pizza ranking of the 100 best piz- zerias in the world will be revealed at a ceremony in Naples on September 13. NICOLE DANNA ▼ WYNWOOD THIS $16 SPECIAL IS ONE OF THE BEST DEALS IN MIAMI If you’re looking for a bargain lunch in Miami, a recently launched special at this Wynwood res- taurant is offering one of the city’s most afford- able — and generous — options. El Chinito Latino Bar, a Latino-meets-Asian fu- sion establishment by the Dirty Rabbit Group (the Mad Butcher, La Tiendita), has just launched an all-you-can-eat bento box special that lets you put your hunger to the test. From noon to 4 p.m. on Thursdays and Fridays, diners can feast on unlimited miso soup, salad, fried rice, and a choice of an entrée for $16 per person. Entrée selections include orange chicken, pepper steak, or sweet-and-sour chicken — and those portions are unlimited, too. “When it comes to Chinese food, ‘all-you-can- eat’ often takes the form of a buffet, but that’s not exactly the vibe we were going for here,” Carlos Torres, vice president of operations for Dirty Rabbit Group, tells New Times. “With this, our customers have all kinds of options for combinations in a true Chinese street food setting that makes you feel like you’re in a corner of an authentic Chinatown.” Besides the all-you-can-eat bento box, El Chinito offers unlimited fries with its Wagyu burger topped with a crispy onion ring, cheddar cheese, and spicy truffle mayo, as well as with its Korean fried chicken sandwich with slaw, kimchi- yuzu mayo, and maple syrup. Other specials at the restaurant include a Sun- day brunch (recently expanded to include Satur- day) which features tapas, a main plate, and bottomless beverages, including mimosas, “sake- mosas,” and a build-your-own sangria bar, for $44 per person. The restaurant also offers a daily happy hour special from 4 to 7 p.m. with $7 drinks and $7 tapas — and, if a diner spins 7-7-7 on an in-house slot machine, a free drink. Torres notes that El Chinito also recently launched a new party night, Salseame Fridays, hosted by locals Salseame Rico Miami and An- dres Magia. Starting at 9 p.m., the evening in- cludes free salsa and bachata lessons. Women receive one free drink until 10 p.m. “Wynwood is very popular for reggaeton and late-night partying, and sometimes things can feel the same,” says Torres. “With everything we are offering, our goal is to bring something totally different to the neighborhood.” El Chinito Latino Bar. 223 NW 23rd St., Miami; 786-393-1916; elchinitolatino.com. JESSE SCOTT ▼ KENDALL GUY FIERI OPENS CHICKEN GUY! AT DADELAND MALL Flavortown has officially arrived in Miami. Last week, celebrity chef and TV host Guy Fi- eri, alongside Planet Hollywood and Earl of Sand- wich founder Robert Earl, opened the doors to the 12th location of the pair’s fast-casual fran- chise, Chicken Guy! at Dadeland Mall. Fieri’s Food Network fame has helped him open several restaurant concepts over the years, from Guy Fieri’s Chophouse and El Burro Borracho! to Guy Fieri’s American Kitchen & Bar. Chicken Guy! is the chef’s take on the ultimate fried-chicken restau- rant, serving up chicken prepared grilled or fried as tenders, sandwiches, or in entrée-sized salads. The concept’s flagship location opened in Dis- ney Springs at the Walt Disney World Resort in Orlando in 2018, followed by a second Florida lo- cation in Winter Park. Additional stores nation- wide include New Jersey, Pennsylvania, Michigan, and Tennessee, as well as Las Vegas and Los An- geles International Airport, with close to 100 fran- chise locations set to open in the next few years. The Diners, Drive-Ins and Dives host says the restaurant is the product of the many years he has accumulated tips on creating the best possi- ble fried chicken. “I told myself, ‘If you’re going to eat fried chicken, then make it really great fried chicken,’” says Fieri. “Most importantly, it comes down to treating food with respect. You can mass produce something or you can make quality food the right way. We take fresh, antibiotic-free chicken and house-brine, dredge, and batter it. Then we pres- sure fry it. It may cost more, and it takes longer, but it results in crunchy, crispy chicken that’s got less oil and fat and more flavor.” At Chicken Guy!, the tenders are made using a proprietary process that begins with poultry pounded to tenderize before bathing in a mixture of lemon juice, buttermilk, pickle brine, and herbs. From there, pressure fryers help keep the chicken moist on the inside and crispy on the outside. After that, it’s all about the sauce selection — there are more than 20 signature flavors. If you’re eating at the restaurant, Fieri says you don’t want to skip the Chicken Guy! sauce slinger. “There are so many sauces, and people tend to get the same ones, so every few hours, we have our sauce slinger head out to give free sam- ples of some of our other sauces,” says Fieri. “The best part is that it allows you to change your experience every time. You can come in and go all-American, Mexican, Asian — even South African or Indian.” Favorites include the peri-peri, avocado crema, wasabi honey, bourbon brown sugar barbecue, and “Donkey Sauce,” a Fieri’s mix of mayo, roasted garlic, mustard, Worcestershire sauce, and lemon. For dessert, Fieri’s “Flavortown” shakes are available. Guests can try signature flavors like ap- ple cinnamon cereal made with Cinnamon Toast Crunch and Apple Jacks or the “Triple Double Mint,” which blends crushed Oreo cookies with chocolate mints and chocolate syrup. For a lim- ited time, there’s also the “Sunshine Shake,” a Dreamsicle-like treat made with hand-spun va- nilla soft serve and fresh Florida orange juice. Those who’ve been keeping score at home are aware this technically isn’t Chicken Guy!’s first South Florida foray. In 2019, Fieri launched the concept in Aventura, only to abort the mission owing to the pandemic. “It was bad timing and such a great store and setup. It hurt us making the phone call when we had to close,” he tells New Times. “What’s great about the Dadeland location is that now we have an indoor/outdoor layout that really lets us show- case our concept to South Florida.” “I’m stoked for the good folks of South Florida, my home away from home, to have our real-deal chicken tenders right in their backyard,” he adds. Chicken Guy! At Dadeland Mall, 7535 N. Kend- all Dr., Miami; 786-339-3310; chickenguy.com. Daily noon to 7 p.m. NICOLE DANNA The Dirty Rabbit Group photo Chicken Guy! photo Chicken Guy! is now open at Dadeland Mall. An all-you-can-eat bento box awaits at El Chinito. Taste Test from p12
