Page 23

SF_Luxury

DIVINE VEGETARIAN FARE Cafe Prima Pasta is going green with the launch of its "Green with Envy" vegetarian tasting menu available every Tuesday for $38.95. This light and hearty, rotating prix fixe menu features a smorgasbord of locally sourced fruit- and veggie- based entrees and appetizers paired with fresh squeezed juice cocktails or a glass of authentic Italian wine. 4141 71 St., Miami Beach www.cafeprimapasta.com MUST-TRY RESTAURANT SWEET TOOTH The Meat Market isn't new to anyone's list. The contemporary steakhouse has been enjoyed by visitors and locals alike since opening in late 2009. But what Serendipity 3 is not the kind of restaurant where you contemplate ordering dessert. you may not know is how their innovative cocktail menu comes to be. Known for their "Frrrozen Hot Choco- late," this eatery has been serving up the Meat Market's savvy and stunning head bartender Gloria Pope explains her cre¬ sweets in addition to their robust menu ative concoctions as a focus on ingredients such as fresh herbs, artisanal bitters since the 1950s when it opened in Man- and agave paired with strong-bodied liquors such as whiskeys and tequilas, giv- hattan's Upper East Side. Now, Miami ing a modern twist on the classics. Take, for example, the Lincoln Road Daiquiri Beach welcomes Serendipity 3 to Lincoln which mixes Santa Theresa 1976 rum with pineapple, lemon, agave, angostura Road. bitters and nutmeg dust. The menu offers starters like Wagyu The Crudo Bar opens nightly at 5 p.m.; the full dinner menu is served from 6 p.m. until midnight, Sunday through Thursday and 6 p.m. until 1 a.m. on Friday Kobe Beef Sliders and Tropical Tuna Ta- and Saturday. cos, which we admit are delightful. But, we are diving right into the sweet stuff like their "Cake" Martini created with www.meatmarketmiami.com cake-infused vodka which is layered with sweetened shaken cream and rainbow sprinkles, and garnished with skewered GREY GOOSE L'ORANGE cubed cake. Yum. SOUTH BEACH PUNCH 1102 Lincoln Road, Miami Beach 305.403.2210; www.serendipity3.com 5 parts GREY GOOSE® L'Orange Flavored " J B f t _ _ _ _ - Vodka 4 parts fresh-squeezed ruby red grapefruit TRACK DOWN THE juice 3 parts red chili water HIPPOPS TRUCK 1 part agave nectar HipPOPs are natural, gluten-free, kosher Directions: Add all ingredients into a punch frozen pops on a stick. With more than vessel, and stir. Chill for two hours. Serve 100 scrumptious flavors, 15-20 are fea¬ over ice, and present with grapefruit slices. tured daily on the truck, and we're sure To make red chili water, cut 3 chilies in half, and steep in 3 parts hot water with you will want to find this truck around seeds for ten minutes. Strain and cool. town. The GREY GOOSE L'Orange South Beach Punch is the perfect amount of spice Here's your chance; HipPOPS will be at to add to your BBQs! A dash of red chili water adds an intriguing touch of heat in the Coconut Grove Pumpkin Patch on this combination of ruby red grapefruit juice, GREY GOOSE L'Orange Flavored September 29 & 30. www.hippops.com Vodka and agave nectar. S E P T E M B E R / O C T O B E R 2012 23


SF_Luxury
To see the actual publication please follow the link above