Restaurant Happenings South Florida February 27, 2008

RESTAURANT HAPPENINGS 2.27.08
POR FIN OPENS
Por Fin, 2500 Ponce de Leon Boulevard, Coral Gables (305)-441-0107

After almost a year’s wait, this Spanish-Mediterranean restaurant is now open. Menu includes bacalao (cod fritters) with Romesco sauce, sea bass with tomato confit and leak chips, tender braised short ribs, and Eggs at Por Fin (homemade potato crisps, mashed potatoes, Serrano ham, and truffle oil). Dessert features Caribbean Passion with passion fruit cream and coconut foam. Reservations required.

RESTAURANT 1 BLEU OPENS MARCH 3
1 Bleu, The Regent Bal Harbour, 10295 Collins Avenue, (305)-455-5400.

1 Bleu has opened at The Regent Bal Harbour under Executive Chef Gerdy Rodriguez.  The Regent’s signature fine dining establishment will benefit from a unique partnership with the legendary Le Cordon Bleu, making this only the second Le Cordon Bleu restaurant collaboration in North America. The cuisine takes its inspiration from the Mediterranean; the menu has fresh seafood, organic and locally-sourced produce and the finest cuts of meat available worldwide including Kobe and Wagyu beef.  Chef  Rodriguez also imports fresh seafood specialties from the Mediterranean, like baby calamari and langoustine, cuttlefish, wild line caught fish, razor clams, turbot, and Mediterranean striped bass – all flown in daily from La Costa Brava, Cataluña, Spain.

RIVER OYSTER BAR: LESSON ON THE HALF SHELL
The River Oyster Bar, 650.South Miami Avenue, (305)-530-1915

On March 4 The River Oyster Bar’s Executive Chef/Owner David Bracha will do an interactive Lesson on the Half Shell. At 6:00 p.m., Chef Bracha’s 2-hour oyster-a-thon includes a tasting menu with wine pairings as well as a guide to the different varieties of oysters; shucking secrets; purchasing tips and the real deal on oysters’ renown as an aphrodisiac (oysters are a rich source of zinc, the key mineral in testosterone production). Guests will receive an oyster knife. The cost of the lesson and dinner: $75 per person (tax and gratuity additional)

GAETANO ASCIONE, NEW CHEF AT THE FONTANA RESTAURANT
Fontana Restaurant, The Biltmore Hotel, 1200 Anastasia Ave.

Chef Gaetano Ascione, a native of Naples, Italy, is now the new chef at the Fontana Restaurant in the elegant courtyard of the Biltmore Hotel. He worked previously at Quattro Restaurant at the Four Season Hotel in Houston. His menu, including a lavish lunch buffet served daily ($19.99) and a la carte items for lunch and dinner is authentically Italian.

BADRUTT’S PLACE OPENS
Badrutt’s Place, 1250 South Miami Avenue (305)-415-0070, badrutts-place.com

Badrutt’s Place celebrates its grand opening on February 27. It’s the first U.S. location of the Swiss palace. The menu includes octopus carpaccio, terrine de foie gras, duck breast with orange sauce, striped seabass in light broth. And for dessert, zabaglione or Napoleon with berries.

STARCHEFS RISING STARS CHEF AWARDS MARCH 3 AT MAR A LAGO
Tickets are available at www.starchefs.com/risingstars.

StarChefs.com will celebrate the StarChefs Rising Stars Chef Awards March 3, at Mar-a-Lago. The 2008 South Florida Rising Star Winners are Chef Jeff O’Neill of Mar-a-Lago, Chef Alberto Cabrera of Karu Restaurant & Y (Now closed); Chef Michael Bloise of Wish, Chef Clay Conley of Azul, Chef Zach Bell of Café Boulud, Chef David Mullen of Angle, Chef Jeff McInnis of The DiLido, Chef Christopher Eagle of Cielo, Chef Kurtis Jantz of Neomi’s, Pastry Chef Joel Lahon of Nobu, Pastry Chef Malka Espinel of Johnny V’s, Bar Chef Ame Brewster of Café Boulud, Sommelier Cynthia Betancourt of Azul and Sommelier Roberto Colombi of Cielo. The walk-around tasting gala featuring signature dishes from each chef, as well as premium wine pairings, spirits and entertainment will be held at Mar-a-Lago Estate from 7pm – 9pm. Tickets are $150, VIP tickets are $200 each.