Eating CHEF’S CHOICE


Eileen Andrade Finka Table & Tap


à 14690 SW 26th St (305-227-8818, finkarestaurant.com) “My culinary inspiration comes from my parents,”


Izzy’s Fish & Oyster Bazaar Mar by José Andrés


raw bar and in several à la carte dishes. Want to keep it simple? Stick with the fish crudo, thinly sliced, delicately dressed and featuring a mix of seasonal catch and classics like Japanese hamachi. à 1300 S Miami Ave (305-615- 5859, sbe.com/restaurants/ locations/bazaar-mar)


Izzy’s Fish & Oyster Lobster rolls—or brunch’s


Bazaar Mar by José Andrés It doesn’t get fresher than


the raw bar at Bazaar Mar. The seafoodcentric Spanish restaurant in Brickell keeps its own mollusk tank, filled with geoducks, scallops, abalones and other shellfish rare to Miami, sourced from around the world and kept alive until ready to serve. Live sea urchins, shipped from California or Maine, often make an appearance at the


unlimited rosé option— may be the reason most people wind up at Izzy’s, but the South


Beach restaurant’s repertoire of New England oysters is also quite impressive. Most of what’s available hails from Massachusetts—known for its meaty, salty, buttery bivalves— but you’ll also see oysters from Virginia on the menu. Looking for something off the shell? Peep what’s on ice near the bar, such as stone crabs and shrimp. à 423 Washington Ave, Miami Beach (305- 397-8843, izzysmiami.com)


33


says Finka Table & Tap chef and owner Eileen Andrade, whose family owns the chainlet of Miami restaurants Islas Canarias. But she isn’t exactly following in their footsteps. Finka, which celebrates its three-year anniversary on July 1, pioneered the craft cocktail scene in West Kendall and brought Korean flavors to the neighborhood. Here is where Andrade goes when she’s craving homey comfort food.


Good in the ’hood


I love Chef Adrianne’s (11510 SW 147th Ave; 305-408- 8386, chefadriannes.com), and it’s 15 minutes from my house. Adrianne Calvo is the hardest-working woman in the industry. Her restaurant is where I go on Tuesdays for French onion soup.


Croqueta royalty Islas Canarias (various locations; islascanarias


restaurant.com) serves the best croquetas. And it’s not because I’m biased. They’re made daily with fresh ingredients. It’s been the same recipe for more than 30 years!


Asian persuasion I love cooking kimchi, but I’d rather go to Sushi Cafe


& Shilla Korean BBQ (7917 NW 2nd St; 305-261-4266, sushicafemiami.com) for kimchi gigee, a Korean stew. It’s part Korean barbecue, part sushi restaurant, and it’s amazing.


Comfort food


If I want something homey, I go to El Mago de las Fritas (5828 SW 8th St; 305-266-8486, elmagodelasfritas.com) on Saturdays—which is when El Mago makes ajiaco and chicharrón. It’s amazing! I bring my own bottle of wine and he and I chill at the counter while I eat. El Mago reminds me a lot of my grandfather, who recently passed away. ■ Virginia Gil


May 18–August 16, 2017 Time Out Miami


PHOTOGRAPHS: BOTTOM LEFT: DYLAN RIVES; TOP RIGHT: GABRIEL GUTIERREZ


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68