The Forge Restaurant | Wine Bar by Shareef Malnik

The Forge, Miami Beach, (305) 538-8533

Do the Final BubbleQ Miami Style – The Forge Miami’s Best Restaurant

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As the 2011 Food Network South Beach Wine & Food Festival approaches, one event will leave a bittersweet aftertaste. The beloved 10-year-old BubbleQ prepares for its farewell. As a tribute to this elite event, locals can toast to Miami chefs with endless bubbly and sticky smiles, alongside Master of Ceremonies Bobby Flay. Dine on BubbleQ renditions in Miami year-round, sans Food Network fanatics and champagne mobs.

The Forge: The Forge‘s Chef Dewey Losasso will build a grilled filet mignon sandwich, topped with boneless short ribs and a lobster marmalade. The taste is a combination of Barolo braised short rib, Creekstone filet and signature lobster. “It’s the Forge gone ultimate barbecue” LoSasso said. Say “please,” and he might just whip it up in the lavish dining room.
432 41st St.; 305-538-8533

Blue Door Fish: Renowned Chef Claude Trosgrois doesn’t do typical fish and chips. Expect an upgrade from the French-Brazilian Blue Door Fish. Just steps away from his Delano eatery, Trosgrois will plate his new Mediterranean red snapper grilled with Antiboise sauce, tomato, black olives, capers, anchovy and basil, alongside crushed potatoes.
1685 Collins Ave.; 305-674-6400

STK Miami: Executive Chef Ralph Pagano has a hybrid in mind for STK Miami at BubbleQ — a marriage of beef short ribs and the popular Little Big Mac’s, inspired by Pagano’s globetrotting. “I have traveled the world and I found this,” he said of his BBQ Short Rib Steamed Buns, toasted with honey and sesame.
2377 Collins Ave.; 305-604-6988

SUGARCANE Raw Bar Grill: Midtown’s Timon Balloo is headed beachside. He’s crafting Galbe style wagyu brisket with sticky rice and kimchee. “It’s one of the traditional and most difficult cuts of meat used for barbecue because it absorbs smoke and flavors. It’s a tough meat and it takes a lot of skill to prepare to make sure it’s tender and flavorful,” Balloo said. Similar in flavor, he recommends regular in-house menu staple, the Korean style short ribs hot off SUGARCANE‘s robata grill.
3252 N.E. 1st Ave.; 786-369-0353

Chef Allen’s: Master Chef Allen Susser is reproducing Chermoula grilled lamb chops from his refined Aventura bistro. Seasoned with cumin, fennel, black peppercorns, garlic and olive oil, the lamb chop is then cooked on a wood burning grill. It’s plated with a refreshing salsa verde, a mix or goat cheese or feta, served with a green herb salad.
19088 N.E. 29th Ave.; 305-935-2900

Written by webmaster

February 11th, 2011 at 12:15 pm

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