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Posts Tagged ‘Asian Fusion’


Tuesday, January 18th, 2011

3470 North Miami Avenue

A well-edited menu offers up urban chic Asian fare at a reasonable price. The chef, Jeff McInnis is a veteran of top chef and the Ritz Carlton. Your waiter texts your order to the chef, while you dine from communal tables. The design is minimal with steel columns and aluminum bistro chairs. Short rib meatloaf drizzled with soy molasses has already become the signature dish, but don’t hesitate to try the outstanding coconut infused risotto nestling a slowly braised duck leg accented with curry. “Gigi” bao buns, an Asian take on the ubiquitous beef ”sliders” come crowned with tasty pulled pork dusted with peanuts, pulled chicken with a smoky plantain sauce, or filled with shitaki mushrooms. Service is good and the waiters are knowledgeable concerning the ingredients and preparations. The dishes are, for the most part, quite flavorful and the side dishes, such as the cauliflower and Brussel sprouts, still linger in my thoughts. Nothing is over $20.00 and 25% of the menu is under $5.00.

The downside, for many a diner here, is the din of the chatter and bottleneck of human traffic waiting for tables, in a sliver of a holding area. Gigi’s is the latest from restauranteur, Amir Ben-Zion of Bardots, a lounge nearby, Sra Martinez and South beach’s Bond St. Sapporo and Stella Artois are on tap.

Monday – Friday: 12:00 pm – 4:00 pm
Monday – Thursday: 6:00 pm – 3:00 am
Friday and Saturday: 6:00 pm – 5:00 am


Thursday, April 1st, 2010

3250 NE 1st Avenue

International flavors referencing Brazil, Peru, Japan and America are inventively prepared in a raw bar, tapas and grill format.  This large room vibrates with an attractive young crowd in a stunning modern setting.  Everything about this new addition to the Midtown dining experience is right. This recently established area has taken off and this restaurant is at the forefront.

Chinese, Trinidadian chef, Timon Balloo, formerly of Chef Allen, Azul and La Broche is leading the way. The snacks and tapas categories yield mouth watering bites like bacon wrapped dates, Kobe beef sliders with quail eggs, golden beets or Florida tomatoes and strawberries with burrata.  Instead of the ubiquitous chips, with one of the 30 rums and 40 beers, savor the shishito peppers. Fantastic!.  You’ll never reach for a chip again.  The robata grill, a Japanese invention fired up with bincho-tan charcoal, is used for everything from asparagus to Korean-style short ribs.  Crudos of Atlantic salmon, fluke or yellowtail are seldom found in Miami and provide a fresh, light course.  It takes several visits to sample all the categories on this extensive menu unless you share with a group of friends.  Sushi, sashimi and specialty rolls also deserve your attention

Sunday – Wednesday: 11:30 am – 12:00 am
Thursday: 11:30 am – 1:00 am
Friday and Saturday: 11:30 am – 2:00 am