(824,1,'2013-04-10 19:53:45','2013-04-10 19:53:45','<a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2011/01/img-aspx.jpg\"><img class=\"alignleft size-medium wp-image-500\" title=\"img-aspx\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2011/01/img-aspx-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" /></a><strong>6927 Biscayne Boulevard\r\n305-759-2001\r\n<a href=\"http://www.michysmiami.com/\" target=\"_blank\"><cite><strong>michys</strong>miami.com</cite></a></strong>\r\n\r\nMichy\'s is the kind of restaurant where many of the dishes linger in your mind and keep you coming back over and over just to see if your memory played tricks. Michele Bernstein, a former ballerina and previously at Azul downtown, runs this serious eatery alongside her husband David who man’s the reservation desk and expertly oversees the somewhat funky mismatched dining room.\r\n\r\nTrained in classical French cooking, Michele decided to offer innovative beautifully presented plates in two sizes, more often referencing the New American style. They took a risk opening this ambitious restaurant in an area of Biscayne bereft of fine dining. But word travels fast and bolstered by her reputation at Azul, Michey’s was an instant success. Now Michey’s only improves with age as she continues her quest for “luxurious comfort food.”\r\n\r\nSignature dishes include the jamon serrano and  blue cheese croquettas, Peruvian style ceviche and seared foie gras “n” waffles for  starters.  Falling off the bone shortribs with parsnip potato mousseline or seared halibut with wild mushroom salsify or the pan seared sole accompanied by sunchoke puree, baby artichokes, preserved lemon and olive nage are all dishes in the “transcendent” category.\r\n\r\nFor desserts I gravitate to  the baked Alaska and Michey’s ethereal bread pudding which are killer endings to  an evening at one of Miami’s best.\r\n\r\n<strong>Tuesday - Thursday and Sunday: 6:00 pm - 10:30 pm\r\nFriday and Saturday: 5:30 pm - 11:00 pm</strong>','MICHY\'S','','inherit','open','open','','499-revision-7','','','2013-04-10 19:53:45','2013-04-10 19:53:45','',499,'http://delacruzcollection.org/restaurant_blog/?p=824',0,'revision','',0),(825,1,'2013-04-10 19:45:57','2013-04-10 19:45:57','<strong><a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2012/03/Angelinas-Yogurt-Coffee-1024x821.jpg\"><img class=\"alignleft size-medium wp-image-704\" title=\"Angelinas-Yogurt-Coffee-1024x821\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2012/03/Angelinas-Yogurt-Coffee-1024x821-300x240.jpg\" alt=\"\" width=\"300\" height=\"240\" /></a>3451 NE 1st Ave\r\n(305) 424-9129\r\n</strong><strong>angelinascoffee.com</strong>\r\n\r\nAngelina’s Coffee and Yogurt is another new and casual choice along restaurant row on NE 1st Avenue.  Standouts are the “adult” grilled cheese sandwiches served with a side salad or chips. As the name implies, the classic grilled cheese is married to tasty ingredients such as hickory bacon and held together by parmesan-crusted sourdough bread.  Start with your favorite cheese, perhaps a Brie, topped with caramelized onions, apples and walnuts, a swipe of honey mustard on country bread and grill.  The combinations are inspiring, and the result is a gooey, but crisp and satisfying take on an old favorite.  Eleven crepes-savory or sweet, and an enticing array of artisan flatbread sandwiches with names such as the Butcher, the Gobbler and the French Club, as well as omelets and waffles served all day, provide limitless choices for every appetite.\r\n\r\nBut we haven’t mentioned that Angelina’s is a coffeehouse destination serving organic Columbian coffee roasted in Sarasota.  For our java-obsessed culture, Angelina’s brings you espresso, Macchiato, Thai coffee and a lusty café Cubano.\r\n\r\nSmoothies, frappes and organic teas too numerous to mention are a bright beginning. Polish off your meal at the self-serve yogurt bar and add a few fruits, sprinkles or candies.  The atmosphere is” Miami laidback” and the locals appreciate the free Wi-Fi and the works of art by Miami artists.\r\n\r\n<strong>Monday - Thursday and Sunday:  8:00 am - 11:00 pm\r\nFriday - Saturday: 9:00 am - 10:30 pm</strong>','ANGELINA\'S','','inherit','open','open','','677-revision-7','','','2013-04-10 19:45:57','2013-04-10 19:45:57','',677,'http://delacruzcollection.org/restaurant_blog/?p=825',0,'revision','',0),(826,1,'2013-04-10 19:42:30','2013-04-10 19:42:30','<strong><a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2012/03/crumb.preview.jpg\"><img class=\"alignleft size-medium wp-image-693\" title=\"crumb.preview\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2012/03/crumb.preview-300x204.jpg\" alt=\"\" width=\"300\" height=\"204\" /></a>3930 NE 2nd Ave\r\n(305) 572-9444 </strong>\r\n\r\nExpanding on the Michele Bernstein Empire, which includes Sra. Martinez in the Design District and the very highly regarded, Michy’s, further uptown on Biscayne, is the new, Crumb on Parchment.  It’s a bakery and café, located in the atrium of a building on NE 2nd Avenue that houses cutting edge furniture showrooms.  Early mornings, you’ll find interior designers dining on steel-cut oatmeal and homemade granola.  Other favorites are the French toast baguettes piled high with bananas, candied pecans and maple syrup, and the <em>Croque Madame</em> of melting cheese, Serrano ham, fried egg and <em>béchamel</em>.\r\n\r\nYou will want to return for the soup, salad and sandwich offerings at lunchtime.  Pulled rotisserie chicken with carmelized onions and apples, seared Ahi Tuna accompanied by <em>kimchi aioli</em> and grilled portobello mushroom with onion and kale, round out the “Hot and Messy” category.  Classic home-style sandwiches include a comprehensive list of chicken salad, turkey, homemade roast beef, “BLATs”, (add avocado to the traditional BLT), tuna salad and gooey grilled cheese. Fresh salads include a rustic Greek salad, Caesar, “Green Goddess” chicken, and a Greek style tuna salad.\r\n\r\nPastries and desserts are all lovingly made in- house. In any cookie competition, their chocolate chip takes first place. Mischy\'s \"Mama B\" coconut cake with cream cheese icing will leave you dreaming about your next piece.\r\n\r\n<strong>Monday - Friday: 8:30 am - 5:00 pm</strong>','CRUMB ON PARCHMENT','','inherit','open','open','','660-revision-9','','','2013-04-10 19:42:30','2013-04-10 19:42:30','',660,'http://delacruzcollection.org/restaurant_blog/?p=826',0,'revision','',0),(829,1,'2013-04-10 19:37:06','2013-04-10 19:37:06','<strong><a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2013/04/25_an-oak-tavern-grows-in-the-design-district_3844.jpg\"><img class=\"alignleft size-medium wp-image-763\" title=\"25_an-oak-tavern-grows-in-the-design-district_3844\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2013/04/25_an-oak-tavern-grows-in-the-design-district_3844-300x211.jpg\" alt=\"\" width=\"300\" height=\"211\" /></a>35 Northeast 40 th St\r\n(786) 391-1818\r\nOaktavernmiami.com</strong>\r\n\r\nOak Tavern is a comfy rustic new entry in the heart of the Design District.  A brick archway opens onto a pleasant garden with a namesake oak tree springing from the center courtyard.  Taverns of Yore were seldom known for serving creative, or high quality fare. The bar and beds for the weary traveler was\r\n\r\nmore focused on the bar and beds. Such is not the case here, at David Bracha\'s modern day version, where the food is surprisingly tasty. Bracha\'s River Seafood and Oyster Bar has been a staple on Brickell for more than 10 years, and he knows his way with a crustacean.  Oysters and stone crabs head up the list \"Jewels from the Sea,\" but the scallop and snapper crudos are equally well presented and pristinely fresh from the sea.\r\n\r\nA long list of small plates to satisfy everyone provides a strong supporting cast.   Bistro fare such as deviled eggs, rabbit pâté, and crispy pigs ears with kale compete for your attention, along side a perfect offering of beets with whipped goat cheese, arugula and pistachio vinaigrette, and an heirloom tomato salad with sheep\'s milk feta. Bracha\'s has been one of Miami\'s earliest chefs to embrace buying his produce from the area farmers. Pizzas are a standout; my pick for the best is duck confit, mushrooms, oozing Fontina, and a bit of truffle on a crisp and thin crust.\r\n\r\nOn one visit, the tavern\'s wood grill yielded a perfectly grilled Cobia topped with a medley of peas in a light lemon olive oil, and it was a triumph. Whole branzino at $34 is in keeping with their moderate prices.  The charcuterie offerings are crafted in-house, and the restaurant is justly proud as this area of the menu.  Each is accompanied by marinated olives, mustard pickled fruit and country bread. The emphasis at this gastropub is craft beers, so enjoy one of the twenty microbrews and 10 draft beers on tap.\r\n\r\n<strong>Monday - Thursday: 12:00 pm - 3:00 pm, 6:00 pm - 10:30 pm\r\nFriday - Saturday: 6:00 pm - 12:00 pm\r\nSunday: 11:00 am - 2:30 pm, 6:00 pm - 10:30 pm</strong>','OAK TAVERN','','inherit','open','open','','762-revision-2','','','2013-04-10 19:37:06','2013-04-10 19:37:06','',762,'http://delacruzcollection.org/restaurant_blog/?p=829',0,'revision','',0),(880,1,'2014-04-30 17:23:49','2014-04-30 17:23:49','<span><a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/the_district.jpg\"><img class=\"alignleft size-medium wp-image-853\" title=\"the_district\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/the_district-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" /></a></span><strong>190 Northeast 46th Street\r\n(305) 573-4199\r\nthedistrictmiami.com</strong>\r\n\r\n<span>The District, located several blocks  from the ultra chic Design District has been an instant hit with the  locals.  The Buena Vista neighborhood lies just north of the Design  District and is likewise in the midst of a revitalization of sorts.</span>\r\n\r\n<span>A  casual mood prevails and this contemporary Pan American  restaurant looks like it has always been here. Just off 2nd Avenue, the  owners have taken advantage of this leafy quieter local to construct a  wrap around outdoor dining patio experience.  But that is only the half  of it.  The restaurant is a restored historic home. Contemporary  art is installed in a room that is a blend of the old and the new;  industrial metal with warm, stripped down brick</span><span> and  wood.  The artist, Juan Rojas has created a dramatic painting in black,  white and greys for the ceiling.  Other works enliven the room  but it is the menu here that creates the spark.  We started with the  tacos, prominently listed on the menu and well worth their placement. Tuna tartar and lobster tacos are a good introduction.  Corvino, cobia  and octopus ceviches are fresh and generous in size. </span>\r\n\r\n<span>Chef  Horace Rivadero worked with Douglas Rodriguez, known as the father of  \"Nuevo Latino\" in America. And Rivadero has assimilated much.  He was voted Food and Wine’s  2012 Best New Chef for the Gulf region.\r\n</span>\r\n\r\n<strong>Monday - Thursday: 12:00 pm - 11:00 pm\r\nFriday: 12:00 pm - 12:00 am</strong><strong>\r\nSaturday - Sunday: 10:00 am - 12:00 am</strong>\r\n\r\n<strong>\r\n</strong>','THE DISTRICT','','inherit','closed','closed','','852-revision-5','','','2014-04-30 17:23:49','2014-04-30 17:23:49','',852,'http://delacruzcollection.org/restaurant_blog/?p=880',0,'revision','',0),(881,1,'2014-04-30 17:35:08','2014-04-30 17:35:08','<strong><a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/CYPRESS-ROOM.jpg\"><img class=\"alignleft size-medium wp-image-847\" title=\"CYPRESS ROOM\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/CYPRESS-ROOM-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" /></a>3620 Northeast 2nd Ave\r\n(305) 520-5197\r\nthecypressroom.com </strong>\r\n\r\nThis compact, recent opening from Michael Schwartz hits every  comforting note on your palate by extolling the virtues of local,  focusing on fresh, simple ingredients.  Located on a less populated area  of Second Avenue in the Design District, the room sports a clubby  atmosphere; at once cozy and congenial, while a bit retro.  Matching deer  heads line one wall facing a bar on the other.  Toile de jouy wall  covering festooned with animals is further embellished with old Florida  photos and mismatched china of grandma’s era sits atop starched napery.  The decor is offbeat in every sense of the word.   The hostess is warm  and accommodating and the service on several occasions was perfect.\r\n\r\nStarters  are all excellent but don’t miss the delicate slivers of royal red Cape  Canaveral shrimp, commingling with coconut milk, lime and puffed rice  added for a bit of crackle and a touch of humor. The heirloom beet  assortment, smoked, raw and roasted, makes a stunning presentation when  sharing the plate with ribiola and pistachios. Marrow bones, frogs legs  and classic onion soup round out the retro feel and were equally well  prepared.\r\n\r\nThe Pre-Theatre menu ($49 until 7 pm)  is an excellent way to sample Chef de Cuisine, Roel Alcudia\'s risotto  with lump crab and stinging nettle pesto which was offered on one  occasion. The full tasting menu offers five courses at $95 with selected  wine pourings at $155. On the a la carte, rack of lamb perfectly crisped  at the edges was mouthwatering and every bit a taste sensation. Bean  ragout and eggplant caviar served as perfect accompaniments.\r\nA vegetarian dish of wild mushrooms, asparagus and a napoleon of chevre are also included on the menu.\r\n\r\nThe  wine list is extensive with a well balanced list of wines by the glass.   Not to be outdone in the resurgence of house made specialty cocktails,  the “Nicknack” with Death\'s Door gin, Ardbeg scotch, damson plum, and  herbs, or a “Calle Ocho”, a mix of Rum, JM Agricole, hibiscus, lime, tonic ,egg white and coconut water are standouts. The  neighborhood is changing for the best thanks to the rapid expansion of  the District, but, prices are high here even though the customers don’t  seem to mind.\r\n\r\n<strong>Closed Sunday</strong><strong>\r\nMonday - Friday:  12:00 pm - 2:30 pm\r\nMonday - Thursday: 5:30 pm - 11:00 pm\r\nSaturday: 5;30 pm - 12:00 am\r\n</strong>','THE CYPRESS ROOM','','inherit','closed','closed','','846-revision-6','','','2014-04-30 17:35:08','2014-04-30 17:35:08','',846,'http://delacruzcollection.org/restaurant_blog/?p=881',0,'revision','',0),(882,1,'2014-04-30 16:34:04','2014-04-30 16:34:04','<a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/bocce-exterior-e1397013647648.jpg\"><img class=\"alignleft size-medium wp-image-844\" title=\"bocce-exterior-e1397013647648\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/bocce-exterior-e1397013647648-300x150.jpg\" alt=\"\" width=\"300\" height=\"150\" /></a><strong>3250 Northeast 1st Ave #107\r\n(786) 245-6211\r\nbocce-bar.com</strong>\r\n\r\nBocce Bar occupies the location vacated by <em>Sustain</em>, and just a  few steps down from <em>Sugarcane</em> on NE 1st Avenue in Midtown.  This is  convenient for Executive Chef, Timon Balloo who has been at the helm of  the kitchen at Sugarcane Raw Bar and Grill for four years.  Balloo also  now presides over this newest Italian addition to the Sushi Samba empire. As the name implies, diners are indeed invited to play out front on  Miami’s first bocce court while enjoying dinner al fresco.\r\n\r\nInside,  a hostess graciously welcomes those preferring to dine in the main  dining room, and leads the way into a large space adjacent to a high  energy bar and directly in front of an open kitchen equipped with a  brick oven.\r\n\r\nA rustic atmosphere prevails, where rickety vintage wooden  chairs, tables and worn tiles underfoot, complement mismatched mirrors  on the walls.  The staff is very friendly and sometimes, a bit too  helpful. The current epidemic of small  plates continues here.  Semolina dusted crispy artichokes with mustard  seed aoli is a palate pleaser; as was a rich polenta further enhanced by a  poached egg and served aside brocolini to balance the richness.\r\n\r\nThe fromaggi  section of the menu offers three cheeses for $22 and includes a ricotta  di bufala with English peas, mint and truffles, taleggio accompanied by  walnuts, and parmigiano Reggiano with honey and grapes. While Salumi   arrives with a radicchio marmalade and giardiniera, a relish of pickled  vegetables. In the pasta category, two homemade pastas  appear, pappardelle with mushroom ragu and spaghetti with Key West  shrimp, shaved baby artichokes and bottarga.  Handcrafted pasta makes  all the difference, but orecchiette with duck and butternut squash,  likewise is a good option.\r\n\r\nMoving on to the main  dishes, the Brasato de Manzo, or slow braised short ribs lacked the  intense complex flavors and the melting texture one expects.  Try  instead, the lamb shank honey roasted, potato and citrus grilled leeks, or  the Murray farm chicken, brick oven roasted with olives, cherry  tomatoes and a pan jus you could devour with a giant spoon  This is the  real star of the Secondi, bursting with deep flavor and a truly complex  character.\r\n\r\nOne dessert is a must  here.  Honey crisp cannelloni served with warm stewed strawberries and 25  year-old balsamic and gelato is a champion recipe not to be missed.   Bocce makes it’s own Limoncello and Amaretto in house, and has a large selection of specialty drinks, many take off from the classic Negroni with Campari as the point of departure.\r\n\r\n<strong>Monday - Thursday: 11:30 am - 11:00 pm\r\nFriday - Saturday: 11:30 am - 12:00 am\r\nSunday: 11:30 am - 11:00 pm</strong>','BOCCE BAR','','inherit','closed','closed','','842-revision-5','','','2014-04-30 16:34:04','2014-04-30 16:34:04','',842,'http://delacruzcollection.org/restaurant_blog/?p=882',0,'revision','',0),(838,1,'2013-04-10 20:33:38','2013-04-10 20:33:38','<strong><a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2010/04/Mercadito-11.jpg\"><img class=\"alignleft size-full wp-image-212\" title=\"Mercadito 1\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2010/04/Mercadito-11.jpg\" alt=\"\" width=\"300\" height=\"200\" /></a>3252 NE 1st Avenue\r\n786-369-0430\r\n<a href=\"http://www.mercaditorestaurants.com/midtown/index.php\">mercaditorestaurants.com</a></strong>\r\n\r\nSouthern Mexican style tapas in a handsome new space, continues to enliven the Midtown area.  A good place to start is the guacamole, either traditional or one of 4  alternative, inventive ways.  Jicama and mango or apple and tomatillo with almond and habanero add brightness and fire to this old standard.\r\n\r\nThere are 11 different tacos to choose from and three perfect ceviches to cleanse and cool the palate.  Save room for the main course,” platos fuertes,” where a chile relleno is stuffed with scallops and shrimp and drizzled with roasted tomato-arbol salsa. Don’t pass up the adobe marinated, organic chicken as too simple, it’s terrific-flavorful and moist. A nice lead-in to the mains are the “botanas,” or hot snacks of quesadillas, tostadas or flautas accompanied by tasty homemade corn  tortillas or lettuce wraps.  The service is friendly and able, so don’t be afraid to ask about the menu.\r\n\r\n<strong>Monday - Wednesday and Sunday: 11:30 am - 12:00 am\r\nThursday: 11:30 am -  1:00 am</strong>\r\n<strong>Friday and Saturday: 11:30 am - 2 :00 am </strong>','MERCADITO','','inherit','open','open','','125-revision-22','','','2013-04-10 20:33:38','2013-04-10 20:33:38','',125,'http://delacruzcollection.org/restaurant_blog/?p=838',0,'revision','',0),(839,1,'2013-04-10 20:18:48','2013-04-10 20:18:48','<a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2011/01/bis04a.jpg\"><img class=\"alignleft size-medium wp-image-506\" title=\"bis04a\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2011/01/bis04a-300x204.jpg\" alt=\"\" width=\"300\" height=\"204\" /></a><strong>6789 Biscayne Boulevard\r\n305-534-9191</strong>\r\n<strong><a href=\"http://www.balans.co.uk/Restaurants_Cafes/Biscayne.php\" target=\"_blank\">balans.co.uk</a></strong>\r\n\r\nThis London based chain has popped up in locations such as Lincoln Road, Mary Brickell Village and S. Miami Avenue. Balans offers reliable and generous portions of familiar dishes such as wild mushroom linguini, penne all’arrabiata and a chicken, spinach and ricotta cannelloni for the pasta course. Grilled eggplant, smothered in tomato, garlic and aged Gruyere, or a Greek platter satisfy as vegetarian dishes in the appetizer category. Not every dish works, but I highly suggest the double cheese soufflé teamed with mixed greens and a citrus dressing. Steaks come lightly charred and served as ordered. There are occasional glitches in service, but the restaurant is attractive and modern.\r\n\r\n<strong>Sunday - Thursday: 8:00 am - 11:00 pm\r\nFriday - Sunday: 8:00 am - 12:00 am\r\n</strong>','BALAN\'S BISCAYNE','','inherit','open','open','','505-revision-12','','','2013-04-10 20:18:48','2013-04-10 20:18:48','',505,'http://delacruzcollection.org/restaurant_blog/?p=839',0,'revision','',0),(840,1,'2014-04-08 18:26:42','2014-04-08 18:26:42','<strong><a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2013/04/86.jpg\"><img class=\"alignleft size-medium wp-image-752\" title=\"86\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2013/04/86-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" /></a>4141 NE 2nd Ave #101\n(305) 456 - 9948\nmckitchenmiami.com</strong>\n\nMC Kitchen in the Design District, has the makings of a great Modern Italian restaurant. Dina Marino began cooking in her childhood home where her mother and grandmother manned the kitchen, turning out homemade pastas, sausages and creative pizzas. She honed her culinary skills at the Culinary Institute of America. Marino then worked under the tutelage of Michael Chiarello in his celebrated Tra Vigne in Napa Valley, followed by years as a chef of three of Aspen, Colorado\'s top restaurants. Upon her arrival in Miami, Dina and partner, Brandy Coletta, wasted no time giving the interior of what was formerly Fratelli Lyon, a smart new look.  White orchids on crisp tablecloths and butterflies that flutter on a Brazilian wood wall soften the main room.  The ambiance is at once sophisticated and calm; where diners can share an intimate dinner and a conversation, even when all 145 seats are occupied.\n\nSeveral remarkable antipasti spearhead the menu. I was most captivated by the artichoke heart bruschetta, which is exquisitely posed below a farm poached egg and shaved black truffles, and finished with a creamy Parmigiano fonduta. On a rather quiet evening, it appeared that the artichokes had run low and one heart was portioned among several plates. Nonetheless, the flavors sang out, and the combination was a triumph.  On a lighter note, halibut crudo was perfectly dressed in hearts of palm, baby artichoke shavings and lemon oil. Chili, garlic, basil and orange zest enlivened oven roasted langoustines over polenta. Ten pastas, mostly homemade, are currently on the winter menu. This is an area of the menu where Marino excels. The garganelli Bolognese is a lusty standout of veal, venison, pork and porcini mushrooms. The pumpkin tortellini is flush with Florida rabbit ragu, Tuscan cabbage and house made ricotta.  Signature selections include the lamb sirloin, charred outside locking in the meaty juices, and served with braised lentils, apple butter, and a frisee salad.\n\nAlso deserving of your attention and a cause for real indulgence is the Gianduia chocolate mousse crowning a sea salt sugar nest.\n\n<strong>Monday - Sunday: 11:00 am - 4:30 pm, 5:30 pm - 11:00 pm</strong>','MC KITCHEN','','inherit','open','open','','751-autosave','','','2014-04-08 18:26:42','2014-04-08 18:26:42','',751,'http://delacruzcollection.org/restaurant_blog/?p=840',0,'revision','',0),(843,1,'2014-04-30 14:19:34','0000-00-00 00:00:00','','Auto Draft','','auto-draft','open','open','','','','','2014-04-30 14:19:34','0000-00-00 00:00:00','',0,'http://delacruzcollection.org/restaurant_blog/?p=843',0,'post','',0),(844,1,'2014-04-30 14:35:09','2014-04-30 14:35:09','','bocce-exterior-e1397013647648','','inherit','open','open','','bocce-exterior-e1397013647648','','','2014-04-30 14:35:09','2014-04-30 14:35:09','',842,'http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/bocce-exterior-e1397013647648.jpg',0,'attachment','image/jpeg',0),(845,1,'2014-04-30 14:51:31','2014-04-30 14:51:31','<a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/bocce-exterior-e1397013647648.jpg\"><img class=\"alignleft size-medium wp-image-844\" title=\"bocce-exterior-e1397013647648\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/bocce-exterior-e1397013647648-300x150.jpg\" alt=\"\" width=\"300\" height=\"150\" /></a><strong>3250 Northeast 1st Ave #107\n(786) 245-6211\nbocce-bar.com</strong>\n\nBocce Bar occupies the location vacated by <em>Sustain</em> and just a  few steps down from <em>Sugarcane</em> on NE 1st Avenue in Midtown.  This is  convenient for Executive Chef Timon Balloo who has been at the helm of  the kitchen at Sugarcane Raw Bar and Grill for four years.  Balloo also  now presides over this newest Italian addition to the Sushi Samba empire  .  As the name implies, diners are indeed invited to play out front on  Miami’s first bocce court while enjoying dinner al fresco.\n\nInside,  a hostess graciously welcomes those preferring to dine in the main  dining room and leads the way into a large space adjacent to a high  energy bar and directly in front of an open kitchen equipped with a  brick oven.\n\nA rustic atmosphere prevails where rickety vintage wooden  chairs, tables and worn tiles underfoot, complement mismatched mirrors  on the walls.  The staff is very friendly and sometimes, a bit too  helpful. The current epidemic of small  plates continues here.  Semolina dusted crispy artichokes with mustard  seed aoli is a palate pleaser as was a rich polenta further enhanced by a  poached egg and served aside brocolini to balance the richness.\n\nFromaggi  section of the menu offers three cheeses for $22 and includes a ricotta  di bufala with English peas, mint and truffles, taleggio accompanied by  walnuts, and parmigiano Reggiano with honey and grapes, while Salumi   arrives with a radicchio marmalade and giardiniera, a relish of pickled  vegetables. In the pasta category, two homemade pastas  appear, pappardelle with mushroom ragu and spagetti with Key West  shrimp, shaved baby artichokes and bottarga.  Handcrafted pasta makes  all the difference but orecchiette with duck and butternut squash  likewise is a crowd pleaser.\n\nMoving on to the main  dishes, the Brasato de Manzo, or slow braised short ribs lacked the  intense complex flavors and the melting texture one expects.  Try  instead, the lamb shank honey roasted, potato and citrus grilled leeks or  the Murray farm chicken, brick oven roasted with olives, cherry  tomatoes and pan jus you could devour with a giant spoon  This is the  real star of the Secondi bursting with deep flavor and a truly complex  character.\n\nOne dessert is a must  here.  Honey crisp cannelloni served with warm stewed strawberries and 25  year-old balsamic and gelato is a champion recipe not to be missed.   Bocce makes it’s own Limoncello and Amaretto in house and has a large selection of specialty drinks, many a take off from the classic Negroni with Campari as the point of departure.','BOCCE BAR','','inherit','open','open','','842-revision','','','2014-04-30 14:51:31','2014-04-30 14:51:31','',842,'http://delacruzcollection.org/restaurant_blog/?p=845',0,'revision','',0),(846,1,'2014-04-30 15:15:20','2014-04-30 15:15:20','<strong><a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/CYPRESS-ROOM.jpg\"><img class=\"alignleft size-medium wp-image-847\" title=\"CYPRESS ROOM\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/CYPRESS-ROOM-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" /></a>3620 Northeast 2nd Ave\r\n(305) 520-5197\r\nthecypressroom.com </strong>\r\n\r\nThis compact, recent opening from Michael Schwartz hits every  comforting note on your palate by extolling the virtues of local,  focusing on fresh, simple ingredients.  Located on a less populated area  of Second Avenue in the Design District, the room sports a clubby  atmosphere; at once cozy and congenial, while a bit retro.  Matching deer  heads line one wall facing a bar on the other.  Toile de jouy wall  covering festooned with animals is further embellished with old Florida  photos and mismatched china of grandma’s era sits atop starched napery.  The decor is offbeat in every sense of the word.   The hostess is warm  and accommodating and the service on several occasions was perfect.\r\n\r\nStarters  are all excellent but don’t miss the delicate slivers of royal red Cape  Canaveral shrimp, commingling with coconut milk, lime and puffed rice  added for a bit of crackle and a touch of humor. The heirloom beet  assortment, smoked, raw and roasted, makes a stunning presentation when  sharing the plate with ribiola and pistachios. Marrow bones, frogs legs  and classic onion soup round out the retro feel and were equally well  prepared.\r\n\r\nThe Pre-Theatre menu ($49 until 7 pm)  is an excellent way to sample Chef de Cuisine, Roel Alcudia\'s risotto  with lump crab and stinging nettle pesto which was offered on one  occasion. The full tasting menu offers five courses at $95 with selected  wine pourings at $155. On the a la carte, rack of lamb perfectly crisped  at the edges was mouthwatering and every bit a taste sensation. Bean  ragout and eggplant caviar served as perfect accompaniments.\r\nA vegetarian dish of wild mushrooms, asparagus and a napoleon of chevre are also included on the menu.\r\n\r\nThe  wine list is extensive with a well balanced list of wines by the glass.   Not to be outdone in the resurgence of house made specialty cocktails,  the “Nicknack” with Death\'s Door gin, Ardbeg scotch, damson plum, and  herbs, or a “Calle Ocho”, a mix of Rum, JM Agricole, hibiscus, lime, tonic ,egg white and coconut water are standouts. The  neighborhood is changing for the best thanks to the rapid expansion of  the District, but, prices are high here even though the customers don’t  seem to mind.\r\n\r\n<strong>Closed Sunday</strong><strong>\r\nMonday - Friday:  12:00 pm - 2:30 pm\r\nMonday - Thursday: 5:30 pm - 11:00 pm\r\nSaturday: 5;30 pm - 12:00 am\r\n</strong>','THE CYPRESS ROOM','','publish','closed','open','','the-cypress-room','','','2014-06-14 04:37:13','2014-06-14 04:37:13','',0,'http://delacruzcollection.org/restaurant_blog/?p=846',0,'post','',0),(847,1,'2014-04-30 15:00:50','2014-04-30 15:00:50','','CYPRESS ROOM','','inherit','open','open','','cypress-room','','','2014-04-30 15:00:50','2014-04-30 15:00:50','',846,'http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/CYPRESS-ROOM.jpg',0,'attachment','image/jpeg',0),(848,1,'2014-04-30 15:13:22','2014-04-30 15:13:22','<strong><a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/CYPRESS-ROOM.jpg\"><img class=\"alignleft size-medium wp-image-847\" title=\"CYPRESS ROOM\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/CYPRESS-ROOM-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" /></a>3620 Northeast 2nd Ave\n(305) 520-5197\nthecypressroom.com </strong>\n\nThis compact, recent opening from Michael Schwartz hits every  comforting note on your palette by extolling the virtues of local;  focusing on fresh, simple ingredients.  Located on a less populated area  of Second Avenue in the Design District, the room sports a clubby  atmosphere,at once cozy and congenial, while a bit retro.  Matching deer  heads line one wall facing a bar on the other.  Toile de jouy wall  covering festooned with animals is further embellished with old Florida  photos and mismatched china of grandma’s era sits atop starched napery.  The decor is offbeat in every sense of the word.   The hostess is warm  and accommodating and the service on several occasions was perfect.\n\nStarters  are all excellent but don’t miss the delicate slivers of royal red Cape  Canaveral shrimp, commingling with coconut milk, lime and puffed rice  added for a bit of crackle and a  touch of humor. The heirloom beet  assortment, smoked, raw and roasted, makes a stunning presentation when  sharing the plate with ribiola and pistachios. Marrow bones, frogs legs  and classic onion soup round out the retro feel and were equally well  prepared.\n\nThe Pre-Theatre menu ($49 until 7 pm)  is an excellent way to sample Chef de Cuisine, Roel Alcudia”s risotto  with lump crab and stinging nettle pesto which was offered on one  occasion.The full tasting menu offers five courses at $95 with selected  wine pourings at $155.  On the ala carte, rack of lamb perfectly crisped  at the edges was mouthwatering and every bit a taste sensation. Bean  ragout and eggplant caviar served as perfect accompaniments.\nA vegetarian dish of wild mushrooms, asparagus and a napoleon of cheve are also included on the menu.\n\nThe  wine list is extensive with a well balanced list of wines by the glass.   Not to be outdone in the resurgence of house made specialty cocktails,  the “Nicknack” with Deaths Door gin, Ardbeg scotch,damson plum, and  herbs or “Calle Ocho”, a mix of Rhum JM Agricole, hibiscis, lime, tonic ,egg white and coconut water are standouts. The  neighborhood is changing for the best thanks to the rapid expansion of  the District, but, prices are high here even though the customers don’t  seem to mind.\n\n<strong>Closed Sunday</strong><strong>\nMonday - Friday:  12 - 2:30 pm\nMonday - Thursday: 5:30 pm - 11:00 pm\nSaturday: 5;30 pm - 12 am\n</strong>','THE CYPRESS ROOM','','inherit','open','open','','846-revision','','','2014-04-30 15:13:22','2014-04-30 15:13:22','',846,'http://delacruzcollection.org/restaurant_blog/?p=848',0,'revision','',0),(849,1,'2014-04-30 15:15:20','2014-04-30 15:15:20','<strong><a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/CYPRESS-ROOM.jpg\"><img class=\"alignleft size-medium wp-image-847\" title=\"CYPRESS ROOM\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/CYPRESS-ROOM-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" /></a>3620 Northeast 2nd Ave\r\n(305) 520-5197\r\nthecypressroom.com </strong>\r\n\r\nThis compact, recent opening from Michael Schwartz hits every  comforting note on your palette by extolling the virtues of local;  focusing on fresh, simple ingredients.  Located on a less populated area  of Second Avenue in the Design District, the room sports a clubby  atmosphere,at once cozy and congenial, while a bit retro.  Matching deer  heads line one wall facing a bar on the other.  Toile de jouy wall  covering festooned with animals is further embellished with old Florida  photos and mismatched china of grandma’s era sits atop starched napery.  The decor is offbeat in every sense of the word.   The hostess is warm  and accommodating and the service on several occasions was perfect.\r\n\r\nStarters  are all excellent but don’t miss the delicate slivers of royal red Cape  Canaveral shrimp, commingling with coconut milk, lime and puffed rice  added for a bit of crackle and a  touch of humor. The heirloom beet  assortment, smoked, raw and roasted, makes a stunning presentation when  sharing the plate with ribiola and pistachios. Marrow bones, frogs legs  and classic onion soup round out the retro feel and were equally well  prepared.\r\n\r\nThe Pre-Theatre menu ($49 until 7 pm)  is an excellent way to sample Chef de Cuisine, Roel Alcudia”s risotto  with lump crab and stinging nettle pesto which was offered on one  occasion.The full tasting menu offers five courses at $95 with selected  wine pourings at $155.  On the ala carte, rack of lamb perfectly crisped  at the edges was mouthwatering and every bit a taste sensation. Bean  ragout and eggplant caviar served as perfect accompaniments.\r\nA vegetarian dish of wild mushrooms, asparagus and a napoleon of chevre are also included on the menu.\r\n\r\nThe  wine list is extensive with a well balanced list of wines by the glass.   Not to be outdone in the resurgence of house made specialty cocktails,  the “Nicknack” with Deaths Door gin, Ardbeg scotch, damson plum, and  herbs or “Calle Ocho”, a mix of Rhum JM Agricole, hibiscis, lime, tonic ,egg white and coconut water are standouts. The  neighborhood is changing for the best thanks to the rapid expansion of  the District, but, prices are high here even though the customers don’t  seem to mind.\r\n\r\n<strong>Closed Sunday</strong><strong>\r\nMonday - Friday:  12 - 2:30 pm\r\nMonday - Thursday: 5:30 pm - 11:00 pm\r\nSaturday: 5;30 pm - 12 am\r\n</strong>','THE CYPRESS ROOM','','inherit','open','open','','846-revision-2','','','2014-04-30 15:15:20','2014-04-30 15:15:20','',846,'http://delacruzcollection.org/restaurant_blog/?p=849',0,'revision','',0),(850,1,'2014-04-30 17:32:27','2014-04-30 17:32:27','<strong><a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/CYPRESS-ROOM.jpg\"><img class=\"alignleft size-medium wp-image-847\" title=\"CYPRESS ROOM\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/CYPRESS-ROOM-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" /></a>3620 Northeast 2nd Ave\n(305) 520-5197\nthecypressroom.com </strong>\n\nThis compact, recent opening from Michael Schwartz hits every  comforting note on your palate by extolling the virtues of local,  focusing on fresh, simple ingredients.  Located on a less populated area  of Second Avenue in the Design District, the room sports a clubby  atmosphere; at once cozy and congenial, while a bit retro.  Matching deer  heads line one wall facing a bar on the other.  Toile de jouy wall  covering festooned with animals is further embellished with old Florida  photos and mismatched china of grandma’s era sits atop starched napery.  The decor is offbeat in every sense of the word.   The hostess is warm  and accommodating and the service on several occasions was perfect.\n\nStarters  are all excellent but don’t miss the delicate slivers of royal red Cape  Canaveral shrimp, commingling with coconut milk, lime and puffed rice  added for a bit of crackle and a touch of humor. The heirloom beet  assortment, smoked, raw and roasted, makes a stunning presentation when  sharing the plate with ribiola and pistachios. Marrow bones, frogs legs  and classic onion soup round out the retro feel and were equally well  prepared.\n\nThe Pre-Theatre menu ($49 until 7 pm)  is an excellent way to sample Chef de Cuisine, Roel Alcudia\'s risotto  with lump crab and stinging nettle pesto which was offered on one  occasion. The full tasting menu offers five courses at $95 with selected  wine pourings at $155. On the a la carte, rack of lamb perfectly crisped  at the edges was mouthwatering and every bit a taste sensation. Bean  ragout and eggplant caviar served as perfect accompaniments.\nA vegetarian dish of wild mushrooms, asparagus and a napoleon of chevre are also included on the menu.\n\nThe  wine list is extensive with a well balanced list of wines by the glass.   Not to be outdone in the resurgence of house made specialty cocktails,  the “Nicknack” with Death\'s Door gin, Ardbeg scotch, damson plum, and  herbs, or a “Calle Ocho”, a mix of Rum, JM Agricole, hibiscus, lime, tonic ,egg white and coconut water are standouts. The  neighborhood is changing for the best thanks to the rapid expansion of  the District, but, prices are high here even though the customers don’t  seem to mind.\n\n<strong>Closed Sunday</strong><strong>\nMonday - Friday:  12:00 pm - 2:30 pm\nMonday - Thursday: 5:30 pm - 11:00 pm\nSaturday: 5;30 pm - 12:00 am\n</strong>','THE CYPRESS ROOM','','inherit','open','open','','846-autosave','','','2014-04-30 17:32:27','2014-04-30 17:32:27','',846,'http://delacruzcollection.org/restaurant_blog/?p=850',0,'revision','',0),(851,1,'2014-04-30 15:15:32','2014-04-30 15:15:32','<strong><a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/CYPRESS-ROOM.jpg\"><img class=\"alignleft size-medium wp-image-847\" title=\"CYPRESS ROOM\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/CYPRESS-ROOM-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" /></a>3620 Northeast 2nd Ave\r\n(305) 520-5197\r\nthecypressroom.com </strong>\r\n\r\nThis compact, recent opening from Michael Schwartz hits every  comforting note on your palette by extolling the virtues of local;  focusing on fresh, simple ingredients.  Located on a less populated area  of Second Avenue in the Design District, the room sports a clubby  atmosphere,at once cozy and congenial, while a bit retro.  Matching deer  heads line one wall facing a bar on the other.  Toile de jouy wall  covering festooned with animals is further embellished with old Florida  photos and mismatched china of grandma’s era sits atop starched napery.  The decor is offbeat in every sense of the word.   The hostess is warm  and accommodating and the service on several occasions was perfect.\r\n\r\nStarters  are all excellent but don’t miss the delicate slivers of royal red Cape  Canaveral shrimp, commingling with coconut milk, lime and puffed rice  added for a bit of crackle and a  touch of humor. The heirloom beet  assortment, smoked, raw and roasted, makes a stunning presentation when  sharing the plate with ribiola and pistachios. Marrow bones, frogs legs  and classic onion soup round out the retro feel and were equally well  prepared.\r\n\r\nThe Pre-Theatre menu ($49 until 7 pm)  is an excellent way to sample Chef de Cuisine, Roel Alcudia”s risotto  with lump crab and stinging nettle pesto which was offered on one  occasion.The full tasting menu offers five courses at $95 with selected  wine pourings at $155.  On the ala carte, rack of lamb perfectly crisped  at the edges was mouthwatering and every bit a taste sensation. Bean  ragout and eggplant caviar served as perfect accompaniments.\r\nA vegetarian dish of wild mushrooms, asparagus and a napoleon of chevre are also included on the menu.\r\n\r\nThe  wine list is extensive with a well balanced list of wines by the glass.   Not to be outdone in the resurgence of house made specialty cocktails,  the “Nicknack” with Deaths Door gin, Ardbeg scotch, damson plum, and  herbs or “Calle Ocho”, a mix of Rhum JM Agricole, hibiscis, lime, tonic ,egg white and coconut water are standouts. The  neighborhood is changing for the best thanks to the rapid expansion of  the District, but, prices are high here even though the customers don’t  seem to mind.\r\n\r\n<strong>Closed Sunday</strong><strong>\r\nMonday - Friday:  12 - 2:30 pm\r\nMonday - Thursday: 5:30 pm - 11:00 pm\r\nSaturday: 5;30 pm - 12 am\r\n</strong>','THE CYPRESS ROOM','','inherit','open','open','','846-revision-3','','','2014-04-30 15:15:32','2014-04-30 15:15:32','',846,'http://delacruzcollection.org/restaurant_blog/?p=851',0,'revision','',0),(852,1,'2014-04-30 15:37:56','2014-04-30 15:37:56','<span><a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/the_district.jpg\"><img class=\"alignleft size-medium wp-image-853\" title=\"the_district\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/the_district-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" /></a></span><strong>190 Northeast 46th Street\r\n(305) 573-4199\r\nthedistrictmiami.com</strong>\r\n\r\n<span>The District, located several blocks  from the ultra chic Design District has been an instant hit with the  locals.  The Buena Vista neighborhood lies just north of the Design  District and is likewise in the midst of a revitalization of sorts.</span>\r\n\r\n<span>A  casual mood prevails and this contemporary Pan American  restaurant looks like it has always been here. Just off 2nd Avenue, the  owners have taken advantage of this leafy quieter local to construct a  wrap around outdoor dining patio experience.  But that is only the half  of it.  The restaurant is a restored historic home. Contemporary  art is installed in a room that is a blend of the old and the new;  industrial metal with warm, stripped down brick</span><span> and  wood.  The artist, Juan Rojas has created a dramatic painting in black,  white and greys for the ceiling.  Other works enliven the room  but it is the menu here that creates the spark.  We started with the  tacos, prominently listed on the menu and well worth their placement. Tuna tartar and lobster tacos are a good introduction.  Corvino, cobia  and octopus ceviches are fresh and generous in size. </span>\r\n\r\n<span>Chef  Horace Rivadero worked with Douglas Rodriguez, known as the father of  \"Nuevo Latino\" in America. And Rivadero has assimilated much.  He was voted Food and Wine’s  2012 Best New Chef for the Gulf region.\r\n</span>\r\n\r\n<strong>Monday - Thursday: 12:00 pm - 11:00 pm\r\nFriday: 12:00 pm - 12:00 am</strong><strong>\r\nSaturday - Sunday: 10:00 am - 12:00 am</strong>\r\n\r\n<strong>\r\n</strong>','THE DISTRICT','','publish','closed','open','','the-district','','','2014-06-14 04:37:13','2014-06-14 04:37:13','',0,'http://delacruzcollection.org/restaurant_blog/?p=852',0,'post','',0),(853,1,'2014-04-30 15:30:32','2014-04-30 15:30:32','','the_district','','inherit','open','open','','the_district','','','2014-04-30 15:30:32','2014-04-30 15:30:32','',852,'http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/the_district.jpg',0,'attachment','image/jpeg',0),(854,1,'2014-04-30 15:36:11','2014-04-30 15:36:11','<span><a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/the_district.jpg\"><img class=\"alignleft size-medium wp-image-853\" title=\"the_district\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/the_district-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" /></a></span><strong>190 Northeast 46th Street\n(305) 573-4199\nthedistrictmiami.com</strong>\n\n<span>The District, located several blocks  from the ultra chic Design District has been an instant hit with the  locals.  The Buena Vista neighborhood lies just north of the Design  District and is likewise in the midst of a revitalization of sorts.</span>\n\n<span>A  casual mood prevails here and this contemporary Pan American  restaurant looks like it has always been here. Just off 2nd Avenue, the  owners have taken advantage of this leafy quieter local to construct a  wrap around outdoor dining patio experience.  But that is only the half  of it.  Enter the restaurant, a restored historic home, and contemporary  art is installed in a room that is a blend of the old and the new;  industrial metal with warm, stripped down brick</span><span> and  wood.  The artist, Juan Rojas has created a dramatic painting in black,  white and greys for the arched ceiling.  Other works enliven the room  but it is the menu here that creates the spark.  We started with the  tacos, prominently listed on the menu and well worth their placement.   Tuna tartar and lobster tacos are a good introduction.  Corvino, cobia  and octopus ceviches are fresh and generous in size. </span>\n\n<span>Chef  Horace Rivadero worked with Douglas Rodriguez, called the father of  Nuevo Latino and has assimilated much.  He was voted Food and Wine’s  2012 Best New Chef for the Gulf region.  The Afro-Cuban pork meets  Pervuian.</span>','THE DISTRICT','','inherit','open','open','','852-revision','','','2014-04-30 15:36:11','2014-04-30 15:36:11','',852,'http://delacruzcollection.org/restaurant_blog/?p=854',0,'revision','',0),(855,1,'2014-04-30 17:23:11','2014-04-30 17:23:11','<span><a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/the_district.jpg\"><img class=\"alignleft size-medium wp-image-853\" title=\"the_district\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/the_district-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" /></a></span><strong>190 Northeast 46th Street\n(305) 573-4199\nthedistrictmiami.com</strong>\n\n<span>The District, located several blocks  from the ultra chic Design District has been an instant hit with the  locals.  The Buena Vista neighborhood lies just north of the Design  District and is likewise in the midst of a revitalization of sorts.</span>\n\n<span>A  casual mood prevails and this contemporary Pan American  restaurant looks like it has always been here. Just off 2nd Avenue, the  owners have taken advantage of this leafy quieter local to construct a  wrap around outdoor dining patio experience.  But that is only the half  of it.  The restaurant is a restored historic home. Contemporary  art is installed in a room that is a blend of the old and the new;  industrial metal with warm, stripped down brick</span><span> and  wood.  The artist, Juan Rojas has created a dramatic painting in black,  white and greys for the ceiling.  Other works enliven the room  but it is the menu here that creates the spark.  We started with the  tacos, prominently listed on the menu and well worth their placement. Tuna tartar and lobster tacos are a good introduction.  Corvino, cobia  and octopus ceviches are fresh and generous in size. </span>\n\n<span>Chef  Horace Rivadero worked with Douglas Rodriguez, known as the father of  \"Nuevo Latino\" in America. And Rivadero has assimilated much.  He was voted Food and Wine’s  2012 Best New Chef for the Gulf region.  The Afro-Cuban pork meets  Pervuian.</span>\n\n<strong>Monday - Thursday: 12:00 pm - 11:00 pm\nFriday: 12:00 pm - 12:00 am</strong><strong>\nSaturday - Sunday: 10:00 am - 12:00 am</strong>\n\n<strong>\n</strong>','THE DISTRICT','','inherit','open','open','','852-autosave','','','2014-04-30 17:23:11','2014-04-30 17:23:11','',852,'http://delacruzcollection.org/restaurant_blog/?p=855',0,'revision','',0),(856,1,'2014-04-30 15:37:56','2014-04-30 15:37:56','<span><a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/the_district.jpg\"><img class=\"alignleft size-medium wp-image-853\" title=\"the_district\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/the_district-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" /></a></span><strong>190 Northeast 46th Street\r\n(305) 573-4199\r\nthedistrictmiami.com</strong>\r\n\r\n<span>The District, located several blocks  from the ultra chic Design District has been an instant hit with the  locals.  The Buena Vista neighborhood lies just north of the Design  District and is likewise in the midst of a revitalization of sorts.</span>\r\n\r\n<span>A  casual mood prevails here and this contemporary Pan American  restaurant looks like it has always been here. Just off 2nd Avenue, the  owners have taken advantage of this leafy quieter local to construct a  wrap around outdoor dining patio experience.  But that is only the half  of it.  Enter the restaurant, a restored historic home, and contemporary  art is installed in a room that is a blend of the old and the new;  industrial metal with warm, stripped down brick</span><span> and  wood.  The artist, Juan Rojas has created a dramatic painting in black,  white and greys for the arched ceiling.  Other works enliven the room  but it is the menu here that creates the spark.  We started with the  tacos, prominently listed on the menu and well worth their placement. Tuna tartar and lobster tacos are a good introduction.  Corvino, cobia  and octopus ceviches are fresh and generous in size. </span>\r\n\r\n<span>Chef  Horace Rivadero worked with Douglas Rodriguez, called the father of  \"Nuevo Latino\" and has assimilated much.  He was voted Food and Wine’s  2012 Best New Chef for the Gulf region.  The Afro-Cuban pork meets  Pervuian.</span>','THE DISTRICT','','inherit','open','open','','852-revision-2','','','2014-04-30 15:37:56','2014-04-30 15:37:56','',852,'http://delacruzcollection.org/restaurant_blog/?p=856',0,'revision','',0);
INSERT INTO `wp_posts` VALUES (857,1,'2014-04-30 15:43:45','2014-04-30 15:43:45','<span><a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/the_district.jpg\"><img class=\"alignleft size-medium wp-image-853\" title=\"the_district\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/the_district-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" /></a></span><strong>190 Northeast 46th Street\r\n(305) 573-4199\r\nthedistrictmiami.com</strong>\r\n\r\n<span>The District, located several blocks  from the ultra chic Design District has been an instant hit with the  locals.  The Buena Vista neighborhood lies just north of the Design  District and is likewise in the midst of a revitalization of sorts.</span>\r\n\r\n<span>A  casual mood prevails here and this contemporary Pan American  restaurant looks like it has always been here. Just off 2nd Avenue, the  owners have taken advantage of this leafy quieter local to construct a  wrap around outdoor dining patio experience.  But that is only the half  of it.  Enter the restaurant, a restored historic home, and contemporary  art is installed in a room that is a blend of the old and the new;  industrial metal with warm, stripped down brick</span><span> and  wood.  The artist, Juan Rojas has created a dramatic painting in black,  white and greys for the arched ceiling.  Other works enliven the room  but it is the menu here that creates the spark.  We started with the  tacos, prominently listed on the menu and well worth their placement. Tuna tartar and lobster tacos are a good introduction.  Corvino, cobia  and octopus ceviches are fresh and generous in size. </span>\r\n\r\n<span>Chef  Horace Rivadero worked with Douglas Rodriguez, called the father of  \"Nuevo Latino\" and has assimilated much.  He was voted Food and Wine’s  2012 Best New Chef for the Gulf region.  The Afro-Cuban pork meets  Pervuian.</span>\r\n\r\n<strong>Monday - Thursday: 12:00 pm - 11:00 pm\r\nFriday: 12:00 pm - 12:00 am</strong><strong>\r\nSaturday - Sunday: 10:00 am - 12:00 am</strong>\r\n\r\n<strong>\r\n</strong>','THE DISTRICT','','inherit','open','open','','852-revision-3','','','2014-04-30 15:43:45','2014-04-30 15:43:45','',852,'http://delacruzcollection.org/restaurant_blog/?p=857',0,'revision','',0),(858,1,'2014-04-30 15:19:28','2014-04-30 15:19:28','<strong><a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/CYPRESS-ROOM.jpg\"><img class=\"alignleft size-medium wp-image-847\" title=\"CYPRESS ROOM\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/CYPRESS-ROOM-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" /></a>3620 Northeast 2nd Ave\r\n(305) 520-5197\r\nthecypressroom.com </strong>\r\n\r\nThis compact, recent opening from Michael Schwartz hits every  comforting nsdote on your palette by extolling the virtues of local;  focusing on fresh, simple ingredients.  Located on a less populated area  of Second Avenue in the Design District, the room sports a clubby  atmosphere,at once cozy and congenial, while a bit retro.  Matching deer  heads line one wall facing a bar on the other.  Toile de jouy wall  covering festooned with animals is further embellished with old Florida  photos and mismatched china of grandma’s era sits atop starched napery.  The decor is offbeat in every sense of the word.   The hostess is warm  and accommodating and the service on several occasions was perfect.\r\n\r\nStarters  are all excellent but don’t miss the delicate slivers of royal red Cape  Canaveral shrimp, commingling with coconut milk, lime and puffed rice  added for a bit of crackle and a  touch of humor. The heirloom beet  assortment, smoked, raw and roasted, makes a stunning presentation when  sharing the plate with ribiola and pistachios. Marrow bones, frogs legs  and classic onion soup round out the retro feel and were equally well  prepared.\r\n\r\nThe Pre-Theatre menu ($49 until 7 pm)  is an excellent way to sample Chef de Cuisine, Roel Alcudia”s risotto  with lump crab and stinging nettle pesto which was offered on one  occasion.The full tasting menu offers five courses at $95 with selected  wine pourings at $155.  On the ala carte, rack of lamb perfectly crisped  at the edges was mouthwatering and every bit a taste sensation. Bean  ragout and eggplant caviar served as perfect accompaniments.\r\nA vegetarian dish of wild mushrooms, asparagus and a napoleon of chevre are also included on the menu.\r\n\r\nThe  wine list is extensive with a well balanced list of wines by the glass.   Not to be outdone in the resurgence of house made specialty cocktails,  the “Nicknack” with Deaths Door gin, Ardbeg scotch, damson plum, and  herbs or “Calle Ocho”, a mix of Rhum JM Agricole, hibiscis, lime, tonic ,egg white and coconut water are standouts. The  neighborhood is changing for the best thanks to the rapid expansion of  the District, but, prices are high here even though the customers don’t  seem to mind.\r\n\r\n<strong>Closed Sunday</strong><strong>\r\nMonday - Friday:  12 - 2:30 pm\r\nMonday - Thursday: 5:30 pm - 11:00 pm\r\nSaturday: 5;30 pm - 12 am\r\n</strong>','THE CYPRESS ROOM','','inherit','open','open','','846-revision-4','','','2014-04-30 15:19:28','2014-04-30 15:19:28','',846,'http://delacruzcollection.org/restaurant_blog/?p=858',0,'revision','',0),(873,1,'2013-05-03 19:20:31','2013-05-03 19:20:31','<strong><a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2013/04/86.jpg\"><img class=\"alignleft size-medium wp-image-752\" title=\"86\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2013/04/86-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" /></a>4141 NE 2nd Ave #101\r\n(305) 456 - 9948\r\nmckitchenmiami.com</strong>\r\n\r\nMC Kitchen in the Design District, has the makings of a great Modern Italian restaurant. Dina Marino began cooking in her childhood home where her mother and grandmother manned the kitchen, turning out homemade pastas, sausages and creative pizzas. She honed her culinary skills at the Culinary Institute of America. Marino then worked under the tutelage of Michael Chiarello in his celebrated Tra Vigne in Napa Valley, followed by years as a chef of three of Aspen, Colorado\'s top restaurants. Upon her arrival in Miami, Dina and partner, Brandy Coletta, wasted no time giving the interior of what was formerly Fratelli Lyon, a smart new look.  White orchids on crisp tablecloths and butterflies that flutter on a Brazilian wood wall soften the main room.  The ambiance is at once sophisticated and calm; where diners can share an intimate dinner and a conversation, even when all 145 seats are occupied.\r\n\r\nSeveral remarkable antipasti spearhead the menu. I was most captivated by the artichoke heart bruschetta, which is exquisitely posed below a farm poached egg and shaved black truffles, and finished with a creamy Parmigiano fonduta. On a rather quiet evening, it appeared that the artichokes had run low and one heart was portioned among several plates. Nonetheless, the flavors sang out, and the combination was a triumph.  On a lighter note, halibut crudo was perfectly dressed in hearts of palm, baby artichoke shavings and lemon oil. Chili, garlic, basil and orange zest enlivened oven roasted langoustines over polenta. Ten pastas, mostly homemade, are currently on the winter menu. This is an area of the menu where Marino excels. The garganelli Bolognese is a lusty standout of veal, venison, pork and porcini mushrooms. The pumpkin tortellini is flush with Florida rabbit ragu, Tuscan cabbage and house made ricotta.  Signature selections include the lamb sirloin, charred outside locking in the meaty juices, and served with braised lentils, apple butter, and a frisee salad.\r\n\r\nAlso deserving of your attention and a cause for real indulgence is the Gianduia chocolate mousse crowning a sea salt sugar nest.\r\n\r\n<strong>Monday - Sunday: 11:00 am - 4:30 pm, 5:30 pm - 11:00 pm</strong>','MC KITCHEN','','inherit','open','open','','751-revision-4','','','2013-05-03 19:20:31','2013-05-03 19:20:31','',751,'http://delacruzcollection.org/restaurant_blog/?p=873',0,'revision','',0),(859,1,'2014-04-30 16:11:29','2014-04-30 16:11:29','<a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/mmmminside2.jpg\"><img class=\"alignleft size-medium wp-image-860\" title=\"mmmminside2\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/mmmminside2-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" /></a><strong>2519 Northwest 2nd Avenue\r\n(786) 703-3409</strong>\r\n\r\nAn informal cafe called <em>Mmmm</em>, has sprouted just across the street  from Joey’s Cafe and the Wynwood Kitchen and Bar.  It’s a Parisian  interpretation of the small plates craze.<em> Mmmm</em> presents exceptional  salads and sandwiches that are nuanced and urbane adaptations of  American and French classics.\r\n\r\nThis venture is the creation of Parisian-born art collector Cathy Vedovi, whose family has been coming to Miami since the 20\'s, when her French-Canadian grandparents would head South to escape the harsh winters. Vedovi was inspired by a similar Parisian tartine shop next door to the Poilene Bakery on the left bank.\r\n\r\nThis is where hot pink neon (the outdoor signage) and tropical  banana leaves on the exterior set the stage for Miami’s introduction to  the tastiest lunch to be had in the area. The focus is on “tartines\",  defined and refined by the French as a “slice of bread.”  As in Paris, a  perfectly toasted slice of <em>poilene bread</em>,  a country sour dough bread,  is topped with choices that include filet mignon, salmon or pulled pork among others; and held together with amazing swaths of homemade mayonnaise customized for each protein.\r\n\r\nChef Alan  McLennan, is a native of South Africa who knows how to balance the  distinctive flavors, and his creative touches invariably work.  Chunks of  mushrooms and artichoke hearts are paired with a lusty tapenade, thin  slices of grilled chicken over lemony mayonnaise are finished with a sun  dried tomato and micro greens.  Smoked salmon, on a tartine of course,  marries well with grainy mustard mayonnaise, fennel and a touch of dill.  Why not celebrate the contrasts of flavors and textures with a decadent glass of Billecart-Salmon Rosé champagne?\r\n\r\nFour  salads and one soup are presently offered and the three salads sampled  measured up admirably to the mouthwatering tartines.  Shanghai chicken  salad with ginger hoisin dressing on Nappa cabbage, Nicoise salad and  Cobb salad were all extremely fresh and beautifully presented.\r\n\r\nSalads  and tartines range from $10-$15. A $10 lunchtime special is  available, serving the soup of the day and a half portion of the tartine  of your choice. Desserts include a flourless chocolate  cake accented with a smear of fresh raspberry sauce and a coconut cake.  A big draw  at the entrance is a cooler stocked with <em>Azucar</em> ice-cream made right  here in Miami\'s Little Havanna. Lavazza coffee makes a nice finish to an inventive lunch in a charming new dining spot. Outdoor dining is also available in the courtyard.\r\n\r\n<strong> Closed Sunday\r\nMonday - Saturday: 11:00 am - 8:00 pm</strong>','Mmmm','','publish','closed','open','','mmmm','','','2014-06-14 04:37:13','2014-06-14 04:37:13','',0,'http://delacruzcollection.org/restaurant_blog/?p=859',0,'post','',0),(860,1,'2014-04-30 16:05:37','2014-04-30 16:05:37','','mmmminside2','','inherit','open','open','','mmmminside2','','','2014-04-30 16:05:37','2014-04-30 16:05:37','',859,'http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/mmmminside2.jpg',0,'attachment','image/jpeg',0),(861,1,'2014-04-30 16:11:09','2014-04-30 16:11:09','<a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/mmmminside2.jpg\"><img class=\"alignleft size-medium wp-image-860\" title=\"mmmminside2\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/mmmminside2-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" /></a><strong>2519 Northwest 2nd Avenue\n(786) 703-3409</strong>\n\nAn informal  cafe called <em>Mmmm</em>, has sprouted just across the street  from Joey’s Cafe and the Wynwood Kitchen and Bar.  It’s a Parisian  interpretation of the small plates craze.<em>Mmmmm</em> presents  exceptional  salads and sandwiches that are nuanced and urbane adaptations of  American and French classics.  This is where hot pink neon and tropical  banana leaves on the exterior sets the stage for Miami’s introduction to  the tastiest lunch to be had in the area. The focus is on “tartines\",  defined and refined by the French as a “slice of bread.”  As in Paris, a  perfectly toasted slice of “poilene bread,  a country sour dough bread,  is topped with choices that include filet mignon, salmon or pulled pork among others, and held together with amazing swaths of homemade mayonnaise customized for each protein.\n\nAlan  McLennan, is a native of South Africa who knows how to balance the  distinctive flavors and his creative touches invariably work.  Chunks of  mushrooms and artichoke hearts are paired with a lusty tapenade, thin  slices of grilled chicken over lemony mayonnaise are finished with a sun  dried tomato and micro greens.  Smoked salmon, on a tartine of course,  marries well with grainy mustard mayonnaise, fennel and a touch of dill.  Why not celebrate the contrasts of flavors and textures with a decadent glass of Salmon Billecart rose champagne?\n\nFour  salads and one soup are presently offered and the three salads sampled  measured up admirably to the mouthwatering tartines.  Shanghai chicken  salad with ginger hoisin dressing on Nappa cabbage, Nicoise salad and  Cobb salad were all extremely fresh and beautifully presented.\n\nSalads  and tartines range from $!0-$15, and a $10 lunchtime special is  available serving the soup of the day and a half portion of the tartine  of your choice. Desserts include a flourless chocolate  cake accented with raspberries and sauce and a coconut cake.  A big draw  at the entrance is a cooler stocked with Azucar ice-cream made right  here in Little Havanna. Lavazza coffee makes a nice finish to an inventive lunch in a charming new dining spot.\n\n<strong> Monday - Saturday: 11:00 am - 8:00 pm\n</strong>','Mmmm','','inherit','open','open','','859-revision','','','2014-04-30 16:11:09','2014-04-30 16:11:09','',859,'http://delacruzcollection.org/restaurant_blog/?p=861',0,'revision','',0),(862,1,'2014-04-30 16:28:04','2014-04-30 16:28:04','<a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/bocce-exterior-e1397013647648.jpg\"><img class=\"alignleft size-medium wp-image-844\" title=\"bocce-exterior-e1397013647648\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/bocce-exterior-e1397013647648-300x150.jpg\" alt=\"\" width=\"300\" height=\"150\" /></a><strong>3250 Northeast 1st Ave #107\n(786) 245-6211\nbocce-bar.com</strong>\n\nBocce Bar occupies the location vacated by <em>Sustain</em>, and just a  few steps down from <em>Sugarcane</em> on NE 1st Avenue in Midtown.  This is  convenient for Executive Chef, Timon Balloo who has been at the helm of  the kitchen at Sugarcane Raw Bar and Grill for four years.  Balloo also  now presides over this newest Italian addition to the Sushi Samba empire. As the name implies, diners are indeed invited to play out front on  Miami’s first bocce court while enjoying dinner al fresco.\n\nInside,  a hostess graciously welcomes those preferring to dine in the main  dining room, and leads the way into a large space adjacent to a high  energy bar and directly in front of an open kitchen equipped with a  brick oven.\n\nA rustic atmosphere prevails, where rickety vintage wooden  chairs, tables and worn tiles underfoot, complement mismatched mirrors  on the walls.  The staff is very friendly and sometimes, a bit too  helpful. The current epidemic of small  plates continues here.  Semolina dusted crispy artichokes with mustard  seed aoli is a palate pleaser; as was a rich polenta further enhanced by a  poached egg and served aside brocolini to balance the richness.\n\nThe fromaggi  section of the menu offers three cheeses for $22 and includes a ricotta  di bufala with English peas, mint and truffles, taleggio accompanied by  walnuts, and parmigiano Reggiano with honey and grapes. While Salumi   arrives with a radicchio marmalade and giardiniera, a relish of pickled  vegetables. In the pasta category, two homemade pastas  appear, pappardelle with mushroom ragu and spaghetti with Key West  shrimp, shaved baby artichokes and bottarga.  Handcrafted pasta makes  all the difference, but orecchiette with duck and butternut squash,  likewise is a good option.\n\nMoving on to the main  dishes, the Brasato de Manzo, or slow braised short ribs lacked the  intense complex flavors and the melting texture one expects.  Try  instead, the lamb shank honey roasted, potato and citrus grilled leeks, or  the Murray farm chicken, brick oven roasted with olives, cherry  tomatoes and a pan jus you could devour with a giant spoon  This is the  real star of the Secondi, bursting with deep flavor and a truly complex  character.\n\nOne dessert is a must  here.  Honey crisp cannelloni served with warm stewed strawberries and 25  year-old balsamic and gelato is a champion recipe not to be missed.   Bocce makes it’s own Limoncello and Amaretto in house, and has a large selection of specialty drinks, many take off from the classic Negroni with Campari as the point of departure.\n\n<strong>Monday - Thursday: 11:30 am - 11:00 pm\nFriday - Saturday: 11:30 am - 12:00 am\nSunday: 11:30 am - 11:00 pm</strong>','BOCCE BAR','','inherit','open','open','','842-autosave','','','2014-04-30 16:28:04','2014-04-30 16:28:04','',842,'http://delacruzcollection.org/restaurant_blog/?p=862',0,'revision','',0),(863,1,'2014-04-30 14:56:39','2014-04-30 14:56:39','<a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/bocce-exterior-e1397013647648.jpg\"><img class=\"alignleft size-medium wp-image-844\" title=\"bocce-exterior-e1397013647648\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/bocce-exterior-e1397013647648-300x150.jpg\" alt=\"\" width=\"300\" height=\"150\" /></a><strong>3250 Northeast 1st Ave #107\r\n(786) 245-6211\r\nbocce-bar.com</strong>\r\n\r\nBocce Bar occupies the location vacated by <em>Sustain</em> and just a  few steps down from <em>Sugarcane</em> on NE 1st Avenue in Midtown.  This is  convenient for Executive Chef Timon Balloo who has been at the helm of  the kitchen at Sugarcane Raw Bar and Grill for four years.  Balloo also  now presides over this newest Italian addition to the Sushi Samba empire  .  As the name implies, diners are indeed invited to play out front on  Miami’s first bocce court while enjoying dinner al fresco.\r\n\r\nInside,  a hostess graciously welcomes those preferring to dine in the main  dining room and leads the way into a large space adjacent to a high  energy bar and directly in front of an open kitchen equipped with a  brick oven.\r\n\r\nA rustic atmosphere prevails where rickety vintage wooden  chairs, tables and worn tiles underfoot, complement mismatched mirrors  on the walls.  The staff is very friendly and sometimes, a bit too  helpful. The current epidemic of small  plates continues here.  Semolina dusted crispy artichokes with mustard  seed aoli is a palate pleaser as was a rich polenta further enhanced by a  poached egg and served aside brocolini to balance the richness.\r\n\r\nFromaggi  section of the menu offers three cheeses for $22 and includes a ricotta  di bufala with English peas, mint and truffles, taleggio accompanied by  walnuts, and parmigiano Reggiano with honey and grapes, while Salumi   arrives with a radicchio marmalade and giardiniera, a relish of pickled  vegetables. In the pasta category, two homemade pastas  appear, pappardelle with mushroom ragu and spagetti with Key West  shrimp, shaved baby artichokes and bottarga.  Handcrafted pasta makes  all the difference but orecchiette with duck and butternut squash  likewise is a crowd pleaser.\r\n\r\nMoving on to the main  dishes, the Brasato de Manzo, or slow braised short ribs lacked the  intense complex flavors and the melting texture one expects.  Try  instead, the lamb shank honey roasted, potato and citrus grilled leeks or  the Murray farm chicken, brick oven roasted with olives, cherry  tomatoes and pan jus you could devour with a giant spoon  This is the  real star of the Secondi bursting with deep flavor and a truly complex  character.\r\n\r\nOne dessert is a must  here.  Honey crisp cannelloni served with warm stewed strawberries and 25  year-old balsamic and gelato is a champion recipe not to be missed.   Bocce makes it’s own Limoncello and Amaretto in house and has a large selection of specialty drinks, many a take off from the classic Negroni with Campari as the point of departure.','BOCCE BAR','','inherit','open','open','','842-revision-2','','','2014-04-30 14:56:39','2014-04-30 14:56:39','',842,'http://delacruzcollection.org/restaurant_blog/?p=863',0,'revision','',0),(864,1,'2014-04-30 16:11:29','2014-04-30 16:11:29','<a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/mmmminside2.jpg\"><img class=\"alignleft size-medium wp-image-860\" title=\"mmmminside2\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/mmmminside2-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" /></a><strong>2519 Northwest 2nd Avenue\r\n(786) 703-3409</strong>\r\n\r\nAn informal  cafe called <em>Mmmm</em>, has sprouted just across the street  from Joey’s Cafe and the Wynwood Kitchen and Bar.  It’s a Parisian  interpretation of the small plates craze.<em>Mmmmm</em> presents  exceptional  salads and sandwiches that are nuanced and urbane adaptations of  American and French classics.  This is where hot pink neon and tropical  banana leaves on the exterior sets the stage for Miami’s introduction to  the tastiest lunch to be had in the area. The focus is on “tartines\",  defined and refined by the French as a “slice of bread.”  As in Paris, a  perfectly toasted slice of “poilene bread,  a country sour dough bread,  is topped with choices that include filet mignon, salmon or pulled pork among others, and held together with amazing swaths of homemade mayonnaise customized for each protein.\r\n\r\nAlan  McLennan, is a native of South Africa who knows how to balance the  distinctive flavors and his creative touches invariably work.  Chunks of  mushrooms and artichoke hearts are paired with a lusty tapenade, thin  slices of grilled chicken over lemony mayonnaise are finished with a sun  dried tomato and micro greens.  Smoked salmon, on a tartine of course,  marries well with grainy mustard mayonnaise, fennel and a touch of dill.  Why not celebrate the contrasts of flavors and textures with a decadent glass of Salmon Billecart rose champagne?\r\n\r\nFour  salads and one soup are presently offered and the three salads sampled  measured up admirably to the mouthwatering tartines.  Shanghai chicken  salad with ginger hoisin dressing on Nappa cabbage, Nicoise salad and  Cobb salad were all extremely fresh and beautifully presented.\r\n\r\nSalads  and tartines range from $!0-$15, and a $10 lunchtime special is  available serving the soup of the day and a half portion of the tartine  of your choice. Desserts include a flourless chocolate  cake accented with raspberries and sauce and a coconut cake.  A big draw  at the entrance is a cooler stocked with Azucar ice-cream made right  here in Little Havanna. Lavazza coffee makes a nice finish to an inventive lunch in a charming new dining spot.\r\n\r\n<strong> Closed Sunday\r\nMonday - Saturday: 11:00 am - 8:00 pm</strong>','Mmmm','','inherit','open','open','','859-revision-2','','','2014-04-30 16:11:29','2014-04-30 16:11:29','',859,'http://delacruzcollection.org/restaurant_blog/?p=864',0,'revision','',0),(865,1,'2014-04-30 16:13:53','2014-04-30 16:13:53','<a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/bocce-exterior-e1397013647648.jpg\"><img class=\"alignleft size-medium wp-image-844\" title=\"bocce-exterior-e1397013647648\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/bocce-exterior-e1397013647648-300x150.jpg\" alt=\"\" width=\"300\" height=\"150\" /></a><strong>3250 Northeast 1st Ave #107\r\n(786) 245-6211\r\nbocce-bar.com</strong>\r\n\r\nBocce Bar occupies the location vacated by <em>Sustain</em> and just a  few steps down from <em>Sugarcane</em> on NE 1st Avenue in Midtown.  This is  convenient for Executive Chef Timon Balloo who has been at the helm of  the kitchen at Sugarcane Raw Bar and Grill for four years.  Balloo also  now presides over this newest Italian addition to the Sushi Samba empire  .  As the name implies, diners are indeed invited to play out front on  Miami’s first bocce court while enjoying dinner al fresco.\r\n\r\nInside,  a hostess graciously welcomes those preferring to dine in the main  dining room and leads the way into a large space adjacent to a high  energy bar and directly in front of an open kitchen equipped with a  brick oven.\r\n\r\nA rustic atmosphere prevails where rickety vintage wooden  chairs, tables and worn tiles underfoot, complement mismatched mirrors  on the walls.  The staff is very friendly and sometimes, a bit too  helpful. The current epidemic of small  plates continues here.  Semolina dusted crispy artichokes with mustard  seed aoli is a palate pleaser as was a rich polenta further enhanced by a  poached egg and served aside brocolini to balance the richness.\r\n\r\nFromaggi  section of the menu offers three cheeses for $22 and includes a ricotta  di bufala with English peas, mint and truffles, taleggio accompanied by  walnuts, and parmigiano Reggiano with honey and grapes, while Salumi   arrives with a radicchio marmalade and giardiniera, a relish of pickled  vegetables. In the pasta category, two homemade pastas  appear, pappardelle with mushroom ragu and spagetti with Key West  shrimp, shaved baby artichokes and bottarga.  Handcrafted pasta makes  all the difference but orecchiette with duck and butternut squash  likewise is a crowd pleaser.\r\n\r\nMoving on to the main  dishes, the Brasato de Manzo, or slow braised short ribs lacked the  intense complex flavors and the melting texture one expects.  Try  instead, the lamb shank honey roasted, potato and citrus grilled leeks or  the Murray farm chicken, brick oven roasted with olives, cherry  tomatoes and pan jus you could devour with a giant spoon  This is the  real star of the Secondi bursting with deep flavor and a truly complex  character.\r\n\r\nOne dessert is a must  here.  Honey crisp cannelloni served with warm stewed strawberries and 25  year-old balsamic and gelato is a champion recipe not to be missed.   Bocce makes it’s own Limoncello and Amaretto in house and has a large selection of specialty drinks, many a take off from the classic Negroni with Campari as the point of departure.\r\n\r\n<strong>Monday - Thursday: 11:30 am - 11:00 pm\r\nFriday - Saturday: 11:30 am - 12:00 am\r\nSunday: 11:30 am - 11:00 pm</strong>','BOCCE BAR','','inherit','open','open','','842-revision-3','','','2014-04-30 16:13:53','2014-04-30 16:13:53','',842,'http://delacruzcollection.org/restaurant_blog/?p=865',0,'revision','',0),(866,1,'2013-05-03 19:16:23','2013-05-03 19:16:23','<strong><a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2013/04/blue-collar.jpg\"><img class=\"alignleft size-medium wp-image-729\" title=\"blue collar\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2013/04/blue-collar-300x203.jpg\" alt=\"\" width=\"300\" height=\"203\" /></a>6730 Biscayne Blvd.\r\n(305) 576-0366\r\nbluecollarmiami.com\r\n</strong>\r\n\r\nDaniel Serfer, Chef de Cuisine for 5 years at Chef Allens in Aventura, and most recently, 15th Street Fisheries in Fort Lauderdale, has created a much buzzed-about neighborhood restaurant along Biscayne Boulevard. Now open a little more than a year, he is sending out some ambitious, mouthwatering, if oversized, plates in this tiny (25 seats) interior with an additional outdoor patio. Blue Collar certainly implies the working-class are being catered to, but the crowd is also young singles, and families who are joining the crowd for a sampling of Serfer\'s widely varied American comfort food.\r\n\r\nAppetizers to \"nosh on \" seem the perfect place to start. Do not skip the shrimp and grits, which is outfitted with a Piedmontese trugole cheese charged with chunks of bacon, and a New Orleans style bbq sauce.  It doesn\'t get any better than this marriage of flavors topped off with lots of local pink shrimp. What blue-collar meal would be complete without a healthy portion of pork and beans and Berkhire sausage under an oozing egg? While \"healthy\" as in size, not as in \"nutrition,\" the menu is heavy on carbs and fried foods. The daily chalkboard always includes: Ribs with warm German potato salad, a “Parm,” that could be chicken, veal pork on angel hair with a red sauce, and a Braise which could be a tender brisket, pot roast or ox tails, accompanied by mash potatoes.\r\n\r\nI don\'t know of another eatery that offers more than 20 different vegetables, and at recession prices of $4.00 a plate. This is a vegetarian paradise of grilled asparagus topped with blue cheese, roasted butternut squash or fennel, sautéed kale and artichoke hearts in a lemon aioli among others. The choice of crispy snapper with rock shrimp, grilled Cobia, and Mahi Mahi are simple and pleasing local offerings.\r\n\r\nThirteen brews from Delaware to Belgium and some old fashioned sodas, such as orange, or black cherry cream soda, numbers among the offerings. The bread pudding is a popular conclusion to the meal.  Be ready for small tables and close quarters, but it\'s recommended over the outdoor patio, which is far too close to the Biscayne traffic.\r\n\r\n<strong>Monday - Friday: 11:30 am - 3:30 pm\r\nMonday - Thursday, Sunday: 6:00 pm - 10:00 pm\r\nFriday - Saturday: 6:00 pm - 2:00 am\r\nSaturday - Sunday (brunch): 11:00 am - 3:30 pm</strong>','BLUE COLLAR','','inherit','open','open','','728-revision-7','','','2013-05-03 19:16:23','2013-05-03 19:16:23','',728,'http://delacruzcollection.org/restaurant_blog/?p=866',0,'revision','',0),(867,1,'2014-04-30 16:25:41','2014-04-30 16:25:41','<a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/bocce-exterior-e1397013647648.jpg\"><img class=\"alignleft size-medium wp-image-844\" title=\"bocce-exterior-e1397013647648\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/bocce-exterior-e1397013647648-300x150.jpg\" alt=\"\" width=\"300\" height=\"150\" /></a><strong>3250 Northeast 1st Ave #107\r\n(786) 245-6211\r\nbocce-bar.com</strong>\r\n\r\nBocce Bar occupies the location vacated by <em>Sustain</em>, and just a  few steps down from <em>Sugarcane</em> on NE 1st Avenue in Midtown.  This is  convenient for Executive Chef, Timon Balloo who has been at the helm of  the kitchen at Sugarcane Raw Bar and Grill for four years.  Balloo also  now presides over this newest Italian addition to the Sushi Samba empire. As the name implies, diners are indeed invited to play out front on  Miami’s first bocce court while enjoying dinner al fresco.\r\n\r\nInside,  a hostess graciously welcomes those preferring to dine in the main  dining room, and leads the way into a large space adjacent to a high  energy bar and directly in front of an open kitchen equipped with a  brick oven.\r\n\r\nA rustic atmosphere prevails, where rickety vintage wooden  chairs, tables and worn tiles underfoot, complement mismatched mirrors  on the walls.  The staff is very friendly and sometimes, a bit too  helpful. The current epidemic of small  plates continues here.  Semolina dusted crispy artichokes with mustard  seed aoli is a palate pleaser; as was a rich polenta further enhanced by a  poached egg and served aside brocolini to balance the richness.\r\n\r\nThe fromaggi  section of the menu offers three cheeses for $22 and includes a ricotta  di bufala with English peas, mint and truffles, taleggio accompanied by  walnuts, and parmigiano Reggiano with honey and grapes. While Salumi   arrives with a radicchio marmalade and giardiniera, a relish of pickled  vegetables. In the pasta category, two homemade pastas  appear, pappardelle with mushroom ragu and spaghetti with Key West  shrimp, shaved baby artichokes and bottarga.  Handcrafted pasta makes  all the difference, but orecchiette with duck and butternut squash,  likewise is a good option.\r\n\r\nMoving on to the main  dishes, the Brasato de Manzo, or slow braised short ribs lacked the  intense complex flavors and the melting texture one expects.  Try  instead, the lamb shank honey roasted, potato and citrus grilled leeks, or  the Murray farm chicken, brick oven roasted with olives, cherry  tomatoes and a pan jus you could devour with a giant spoon  This is the  real star of the Secondi, bursting with deep flavor and a truly complex  character.\r\n\r\nOne dessert is a must  here.  Honey crisp cannelloni served with warm stewed strawberries and 25  year-old balsamic and gelato is a champion recipe not to be missed.   Bocce makes it’s own Limoncello and Amaretto in house, and has a large selection of specialty drinks, many take off from the classic Negroni with Campari as the point of departure.\r\n\r\n<strong>Monday - Thursday: 11:30 am - 11:00 pm\r\nFriday - Saturday: 11:30 am - 12:00 am\r\nSunday: 11:30 am - 11:00 pm</strong>','BOCCE BAR','','inherit','open','open','','842-revision-4','','','2014-04-30 16:25:41','2014-04-30 16:25:41','',842,'http://delacruzcollection.org/restaurant_blog/?p=867',0,'revision','',0),(868,1,'2014-04-30 17:12:32','2014-04-30 17:12:32','<a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/mmmminside2.jpg\"><img class=\"alignleft size-medium wp-image-860\" title=\"mmmminside2\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/mmmminside2-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" /></a><strong>2519 Northwest 2nd Avenue\n(786) 703-3409</strong>\n\nAn informal cafe called <em>Mmmm</em>, has sprouted just across the street  from Joey’s Cafe and the Wynwood Kitchen and Bar.  It’s a Parisian  interpretation of the small plates craze.<em> Mmmm</em> presents exceptional  salads and sandwiches that are nuanced and urbane adaptations of  American and French classics.\n\nThis venture is the creation of Parisian-born art collector Cathy Vedovi, whose family has been coming to Miami since the 20\'s, when her French-Canadian grandparents would head South to escape the harsh winters. Vedovi was inspired by a similar Parisian tartine shop next door to the Poilene Bakery on the left bank.\n\nThis is where hot pink neon (the outdoor signage) and tropical  banana leaves on the exterior set the stage for Miami’s introduction to  the tastiest lunch to be had in the area. The focus is on “tartines\",  defined and refined by the French as a “slice of bread.”  As in Paris, a  perfectly toasted slice of <em>poilene bread</em>,  a country sour dough bread,  is topped with choices that include filet mignon, salmon or pulled pork among others; and held together with amazing swaths of homemade mayonnaise customized for each protein.\n\nChef Alan  McLennan, is a native of South Africa who knows how to balance the  distinctive flavors, and his creative touches invariably work.  Chunks of  mushrooms and artichoke hearts are paired with a lusty tapenade, thin  slices of grilled chicken over lemony mayonnaise are finished with a sun  dried tomato and micro greens.  Smoked salmon, on a tartine of course,  marries well with grainy mustard mayonnaise, fennel and a touch of dill.  Why not celebrate the contrasts of flavors and textures with a decadent glass of Billecart-Salmon Rosé champagne?\n\nFour  salads and one soup are presently offered and the three salads sampled  measured up admirably to the mouthwatering tartines.  Shanghai chicken  salad with ginger hoisin dressing on Nappa cabbage, Nicoise salad and  Cobb salad were all extremely fresh and beautifully presented.\n\nSalads  and tartines range from $10-$15. A $10 lunchtime special is  available, serving the soup of the day and a half portion of the tartine  of your choice. Desserts include a flourless chocolate  cake accented with a smear of fresh raspberry sauce and a coconut cake.  A big draw  at the entrance is a cooler stocked with <em>Azucar</em> ice-cream made right  here in Miami\'s Little Havanna. Lavazza coffee makes a nice finish to an inventive lunch in a charming new dining spot. Outdoor dining is also available in the courtyard.\n\n<strong> Closed Sunday\nMonday - Saturday: 11:00 am - 8:00 pm</strong>','Mmmm','','inherit','open','open','','859-autosave','','','2014-04-30 17:12:32','2014-04-30 17:12:32','',859,'http://delacruzcollection.org/restaurant_blog/?p=868',0,'revision','',0),(869,1,'2014-04-30 16:14:25','2014-04-30 16:14:25','<a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/mmmminside2.jpg\"><img class=\"alignleft size-medium wp-image-860\" title=\"mmmminside2\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/mmmminside2-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" /></a><strong>2519 Northwest 2nd Avenue\r\n(786) 703-3409</strong>\r\n\r\nAn informal  cafe called <em>Mmmm</em>, has sprouted just across the street  from Joey’s Cafe and the Wynwood Kitchen and Bar.  It’s a Parisian  interpretation of the small plates craze.<em>Mmmmm</em> presents  exceptional  salads and sandwiches that are nuanced and urbane adaptations of  American and French classics.  This is where hot pink neon and tropical  banana leaves on the exterior sets the stage for Miami’s introduction to  the tastiest lunch to be had in the area. The focus is on “tartines\",  defined and refined by the French as a “slice of bread.”  As in Paris, a  perfectly toasted slice of “poilene bread,  a country sour dough bread,  is topped with choices that include filet mignon, salmon or pulled pork among others, and held together with amazing swaths of homemade mayonnaise customized for each protein.\r\n\r\nAlan  McLennan, is a native of South Africa who knows how to balance the  distinctive flavors and his creative touches invariably work.  Chunks of  mushrooms and artichoke hearts are paired with a lusty tapenade, thin  slices of grilled chicken over lemony mayonnaise are finished with a sun  dried tomato and micro greens.  Smoked salmon, on a tartine of course,  marries well with grainy mustard mayonnaise, fennel and a touch of dill.  Why not celebrate the contrasts of flavors and textures with a decadent glass of Salmon Billecart rose champagne?\r\n\r\nFour  salads and one soup are presently offered and the three salads sampled  measured up admirably to the mouthwatering tartines.  Shanghai chicken  salad with ginger hoisin dressing on Nappa cabbage, Nicoise salad and  Cobb salad were all extremely fresh and beautifully presented.\r\n\r\nSalads  and tartines range from $!0-$15, and a $10 lunchtime special is  available serving the soup of the day and a half portion of the tartine  of your choice. Desserts include a flourless chocolate  cake accented with raspberries and sauce and a coconut cake.  A big draw  at the entrance is a cooler stocked with Azucar ice-cream made right  here in Little Havanna. Lavazza coffee makes a nice finish to an inventive lunch in a charming new dining spot.\r\n\r\n<strong> Closed Sunday\r\nMonday - Saturday: 11:00 am - 8:00 pm</strong>','Mmmm','','inherit','open','open','','859-revision-3','','','2014-04-30 16:14:25','2014-04-30 16:14:25','',859,'http://delacruzcollection.org/restaurant_blog/?p=869',0,'revision','',0),(870,1,'2014-04-30 17:01:30','2014-04-30 17:01:30','<a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/mmmminside2.jpg\"><img class=\"alignleft size-medium wp-image-860\" title=\"mmmminside2\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/mmmminside2-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" /></a><strong>2519 Northwest 2nd Avenue\r\n(786) 703-3409</strong>\r\n\r\nAn informal  cafe called <em>Mmmm</em>, has sprouted just across the street  from Joey’s Cafe and the Wynwood Kitchen and Bar.  It’s a Parisian  interpretation of the small plates craze.<em> Mmmm</em> presents exceptional  salads and sandwiches that are nuanced and urbane adaptations of  American and French classics.\r\n\r\nThis venture is the creation of art collector Cathy Vedovi, whose family has been coming to Miami since the 20\'s, when her French-Canadian grandparents would head South to escape the harsh winters. Vedovi was inspired by a similar Parisian tartine shop next door to the Poilene Bakery on the left bank.\r\n\r\nThis is where hot pink neon (the outdoor signage) and tropical  banana leaves on the exterior set the stage for Miami’s introduction to  the tastiest lunch to be had in the area. The focus is on “tartines\",  defined and refined by the French as a “slice of bread.”  As in Paris, a  perfectly toasted slice of <em>poilene bread</em>,  a country sour dough bread,  is topped with choices that include filet mignon, salmon or pulled pork among others; and held together with amazing swaths of homemade mayonnaise customized for each protein.\r\n\r\nChef Alan  McLennan, is a native of South Africa who knows how to balance the  distinctive flavors, and his creative touches invariably work.  Chunks of  mushrooms and artichoke hearts are paired with a lusty tapenade, thin  slices of grilled chicken over lemony mayonnaise are finished with a sun  dried tomato and micro greens.  Smoked salmon, on a tartine of course,  marries well with grainy mustard mayonnaise, fennel and a touch of dill.  Why not celebrate the contrasts of flavors and textures with a decadent glass of Billecart-Salmon Rosé champagne?\r\n\r\nFour  salads and one soup are presently offered and the three salads sampled  measured up admirably to the mouthwatering tartines.  Shanghai chicken  salad with ginger hoisin dressing on Nappa cabbage, Nicoise salad and  Cobb salad were all extremely fresh and beautifully presented.\r\n\r\nSalads  and tartines range from $10-$15. A $10 lunchtime special is  available, serving the soup of the day and a half portion of the tartine  of your choice. Desserts include a flourless chocolate  cake accented with a smear of fresh raspberry sauce and a coconut cake.  A big draw  at the entrance is a cooler stocked with Azucar ice-cream made right  here in Little Havanna. Lavazza coffee makes a nice finish to an inventive lunch in a charming new dining spot.\r\n\r\n<strong> Closed Sunday\r\nMonday - Saturday: 11:00 am - 8:00 pm</strong>','Mmmm','','inherit','open','open','','859-revision-4','','','2014-04-30 17:01:30','2014-04-30 17:01:30','',859,'http://delacruzcollection.org/restaurant_blog/?p=870',0,'revision','',0),(871,1,'2014-04-30 15:44:01','2014-04-30 15:44:01','<span><a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/the_district.jpg\"><img class=\"alignleft size-medium wp-image-853\" title=\"the_district\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/the_district-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" /></a></span><strong>190 Northeast 46th Street\r\n(305) 573-4199\r\nthedistrictmiami.com</strong>\r\n\r\n<span>The District, located several blocks  from the ultra chic Design District has been an instant hit with the  locals.  The Buena Vista neighborhood lies just north of the Design  District and is likewise in the midst of a revitalization of sorts.</span>\r\n\r\n<span>A  casual mood prevails here and this contemporary Pan American  restaurant looks like it has always been here. Just off 2nd Avenue, the  owners have taken advantage of this leafy quieter local to construct a  wrap around outdoor dining patio experience.  But that is only the half  of it.  Enter the restaurant, a restored historic home, and contemporary  art is installed in a room that is a blend of the old and the new;  industrial metal with warm, stripped down brick</span><span> and  wood.  The artist, Juan Rojas has created a dramatic painting in black,  white and greys for the arched ceiling.  Other works enliven the room  but it is the menu here that creates the spark.  We started with the  tacos, prominently listed on the menu and well worth their placement. Tuna tartar and lobster tacos are a good introduction.  Corvino, cobia  and octopus ceviches are fresh and generous in size. </span>\r\n\r\n<span>Chef  Horace Rivadero worked with Douglas Rodriguez, called the father of  \"Nuevo Latino\" and has assimilated much.  He was voted Food and Wine’s  2012 Best New Chef for the Gulf region.  The Afro-Cuban pork meets  Pervuian.</span>\r\n\r\n<strong>Monday - Thursday: 12:00 pm - 11:00 pm\r\nFriday: 12:00 pm - 12:00 am</strong><strong>\r\nSaturday - Sunday: 10:00 am - 12:00 am</strong>\r\n\r\n<strong>\r\n</strong>','THE DISTRICT','','inherit','open','open','','852-revision-4','','','2014-04-30 15:44:01','2014-04-30 15:44:01','',852,'http://delacruzcollection.org/restaurant_blog/?p=871',0,'revision','',0),(872,1,'2014-04-30 15:45:02','2014-04-30 15:45:02','<strong><a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/CYPRESS-ROOM.jpg\"><img class=\"alignleft size-medium wp-image-847\" title=\"CYPRESS ROOM\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2014/04/CYPRESS-ROOM-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" /></a>3620 Northeast 2nd Ave\r\n(305) 520-5197\r\nthecypressroom.com </strong>\r\n\r\nThis compact, recent opening from Michael Schwartz hits every  comforting nsdote on your palette by extolling the virtues of local;  focusing on fresh, simple ingredients.  Located on a less populated area  of Second Avenue in the Design District, the room sports a clubby  atmosphere,at once cozy and congenial, while a bit retro.  Matching deer  heads line one wall facing a bar on the other.  Toile de jouy wall  covering festooned with animals is further embellished with old Florida  photos and mismatched china of grandma’s era sits atop starched napery.  The decor is offbeat in every sense of the word.   The hostess is warm  and accommodating and the service on several occasions was perfect.\r\n\r\nStarters  are all excellent but don’t miss the delicate slivers of royal red Cape  Canaveral shrimp, commingling with coconut milk, lime and puffed rice  added for a bit of crackle and a  touch of humor. The heirloom beet  assortment, smoked, raw and roasted, makes a stunning presentation when  sharing the plate with ribiola and pistachios. Marrow bones, frogs legs  and classic onion soup round out the retro feel and were equally well  prepared.\r\n\r\nThe Pre-Theatre menu ($49 until 7 pm)  is an excellent way to sample Chef de Cuisine, Roel Alcudia”s risotto  with lump crab and stinging nettle pesto which was offered on one  occasion.The full tasting menu offers five courses at $95 with selected  wine pourings at $155.  On the ala carte, rack of lamb perfectly crisped  at the edges was mouthwatering and every bit a taste sensation. Bean  ragout and eggplant caviar served as perfect accompaniments.\r\nA vegetarian dish of wild mushrooms, asparagus and a napoleon of chevre are also included on the menu.\r\n\r\nThe  wine list is extensive with a well balanced list of wines by the glass.   Not to be outdone in the resurgence of house made specialty cocktails,  the “Nicknack” with Deaths Door gin, Ardbeg scotch, damson plum, and  herbs or “Calle Ocho”, a mix of Rhum JM Agricole, hibiscis, lime, tonic ,egg white and coconut water are standouts. The  neighborhood is changing for the best thanks to the rapid expansion of  the District, but, prices are high here even though the customers don’t  seem to mind.\r\n\r\n<strong>Closed Sunday</strong><strong>\r\nMonday - Friday:  12:00 pm - 2:30 pm\r\nMonday - Thursday: 5:30 pm - 11:00 pm\r\nSaturday: 5;30 pm - 12:00 am\r\n</strong>','THE CYPRESS ROOM','','inherit','open','open','','846-revision-5','','','2014-04-30 15:45:02','2014-04-30 15:45:02','',846,'http://delacruzcollection.org/restaurant_blog/?p=872',0,'revision','',0),(874,1,'2013-05-03 19:21:20','2013-05-03 19:21:20','<strong><a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2013/04/The-Federal-Food-Drink-Provisions1.jpg\"><img class=\"alignleft size-medium wp-image-723\" title=\"The Federal Food, Drink &amp; Provisions\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2013/04/The-Federal-Food-Drink-Provisions1-300x189.jpg\" alt=\"\" width=\"300\" height=\"189\" /></a>5132 Biscayne Blvd\r\n(305) 758-9559\r\nthefederalmiami.com</strong>\r\n\r\nA trio of Miamians: co-owners Cesar Zapata, Aniece Meinhold, and Alejandro Ortiz, have already experienced success with pop-up restaurant, Phuc Yeal, and Acme Bakery in Midtown. Now they have set up shop in a small strip shopping center on Biscayne and 51st as the Federal Food, Drink &amp; Provisions.\r\n\r\nThis is definitely a neighborhood-meeting place with a relentlessly rustic and funky decor. The mood here is indisputably jeans-casual and retro. Following the trend of modern day gastropubs, the menu is divided into sections by size and sharing is encouraged. The featured jumbo lump crab cake, 3 ounces of crab served with shaved fennel, citrus and spicy remoulade is outstanding. Memorable dishes include the jar-o-duck and the juicy lamb burger with chow chow relish, pretzel bun and goat cheese.  On one occasion, the glazed double-cut pork chop had remained in the oven far too long and was returned to the kitchen. Meat is often served unconventionally. The Wellington, made from short rib not prime beef, comes simmered with bacon, mushrooms, and pearl onions beneath a potpie crust.\r\n\r\nThirteen all American  \"Brewskis\" and wines from around the world contribute to the convivial atmosphere.  Wait staff is pleasant and accommodating.  The restaurant is closed on Mondays and does not serve lunch.\r\n\r\n<strong> </strong>\r\n\r\n<strong>Tuesday - Thursday: 6:00 pm - 10:30 pm\r\n</strong><strong>Friday - Saturday: 6:00 pm -11:00 pm\r\n</strong><strong>Sunday: 11:30 am -10:00 pm</strong>','THE FEDERAL FOOD, DRINK & PROVISIONS','','inherit','open','open','','720-revision-6','','','2013-05-03 19:21:20','2013-05-03 19:21:20','',720,'http://delacruzcollection.org/restaurant_blog/?p=874',0,'revision','',0),(875,1,'2013-04-10 19:44:26','2013-04-10 19:44:26','<strong><a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2012/03/578550_287727661312464_175890712496160_643669_530719695_n.jpg\"><img class=\"alignleft size-medium wp-image-708\" title=\"578550_287727661312464_175890712496160_643669_530719695_n\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2012/03/578550_287727661312464_175890712496160_643669_530719695_n-300x199.jpg\" alt=\"\" width=\"300\" height=\"199\" /></a>3451 NE 1st Avenue\r\n(305) 424-9588\r\nwww.salumeria104.com </strong>\r\n\r\nSalumeria 104 is more than a pleasant surprise from another of the unassuming new restaurants lining 1st Avenue in Midtown. The restaurant showcases an extensive list of artisanal carved meats and cheeses which include: Prosciutto di Parma, Proscuitto San Daniele,  Cotto al Tartufo, Mortadella and Bresaola, as well as a homemade bufala, and parmigiano reggiano.\r\n\r\nIf you long for homemade pasta, you are in luck. The menu currently boasts five including Ricotta cheese cavatello, semolina gnocchi with Parmesan and crispy prosciutto, tagliatelle laden with a rich Bolognese sauce or ham in a cream sauce.  Porchetta, roasted pork loin wrapped in pork belly was dry on one occasion but braised pork ribs with broccolini and chick peas were tender and flavorful.  Like the other restaurants along this tree-lined street, outdoor dining is an added perk.\r\n\r\n<strong>Monday - Thursday, Sunday: 12:00 pm - 11:00 pm\r\nFriday - Saturday: 12:00 pm - 12:00 am</strong>','SALUMERIA 104','','inherit','open','open','','689-revision-7','','','2013-04-10 19:44:26','2013-04-10 19:44:26','',689,'http://delacruzcollection.org/restaurant_blog/?p=875',0,'revision','',0),(876,1,'2014-04-30 17:46:36','0000-00-00 00:00:00','','Auto Draft','','auto-draft','open','open','','','','','2014-04-30 17:46:36','0000-00-00 00:00:00','',0,'http://delacruzcollection.org/restaurant_blog/?p=876',0,'post','',0),(877,1,'2014-04-08 18:16:40','2014-04-08 18:16:40','<strong><a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2010/04/Mercadito-11.jpg\"><img class=\"alignleft size-full wp-image-212\" title=\"Mercadito 1\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2010/04/Mercadito-11.jpg\" alt=\"\" width=\"300\" height=\"200\" /></a>3252 NE 1st Avenue\r\n786-369-0430\r\n<a href=\"http://www.mercaditorestaurants.com/midtown/index.php\">mercaditorestaurants.com</a></strong>\r\n\r\nSouthern Mexican style tapas in a handsome new space, continues to enliven the Midtown area.  A good place to start is the guacamole, either traditional or one of 4  alternative, inventive ways.  Jicama and mango or apple and tomatillo with almond and habanero add brightness and fire to this old standard.\r\n\r\nThere are 11 different tacos to choose from and three perfect ceviches to cleanse and cool the palate.  Save room for the main course,” platos fuertes,” where a chile relleno is stuffed with scallops and shrimp and drizzled with roasted tomato-arbol salsa. Don’t pass up the adobe marinated, organic chicken as too simple, it’s terrific-flavorful and moist. A nice lead-in to the mains are the “botanas,” or hot snacks of quesadillas, tostadas or flautas accompanied by tasty homemade corn  tortillas or lettuce wraps.  The service is friendly and able, so don’t be afraid to ask about the menu.\r\n\r\n<strong>Monday - Wednesday and Sunday: 11:30 am - 12:00 am\r\nThursday: 11:30 am -  1:00 am</strong>\r\n<strong>Friday and Saturday: 11:30 am - 2 :00 am </strong>','MERCADITO','','inherit','open','open','','125-revision-23','','','2014-04-08 18:16:40','2014-04-08 18:16:40','',125,'http://delacruzcollection.org/restaurant_blog/?p=877',0,'revision','',0),(895,1,'2013-04-10 19:50:21','2013-04-10 19:50:21','<a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2011/01/8965188_3ef084708d.jpg\"><img class=\"alignleft size-medium wp-image-513\" title=\"8965188_3ef084708d\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2011/01/8965188_3ef084708d-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" /></a><strong>2501 Biscayne Boulevard\r\n305-576-3838\r\n<a href=\"http://www.latincafe2000.com/Latin_Cafe_2000/Latin_Cafe_2000.html\" target=\"_blank\">latincafe2000.com</a></strong>\r\n\r\n<strong><em></em></strong>If you are new to Miami and want to experience real Latin food in a restaurant that looks like the real thing on busy Biscayne in a quasi-tropical setting, this is the ticket. Hearty helpings with choices so vast it’s best to bring a friend to share plates. You could start with desayuno fueled with café con leche and huevos fritos. My preference would be the lunchtime sandwiches, Espanol or Cubano. You can’t go wrong with the medianoche, pressed and toasted bread with either bolo ham (sweet ham) or turkey breast slathered with strawberry jam and cream cheese. At dinner, a pork dish would be appropriate; either fried, roasted or grilled. While embracing the cuisine, tempt yourself with a few croquetas of ham, pork and Swiss cheese, fried sweet plantains and the moros(rice and beans.) Specials are offered every day.\r\n\r\n<strong>Monday - Sunday: 9:00 am - 11:30 pm</strong>','LATIN CAFE 2000','','inherit','closed','closed','','512-revision-8','','','2013-04-10 19:50:21','2013-04-10 19:50:21','',512,'http://delacruzcollection.org/restaurant_blog/?p=895',0,'revision','',0),(896,1,'2014-04-08 18:25:32','2014-04-08 18:25:32','<a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2011/01/bis04a.jpg\"><img class=\"alignleft size-medium wp-image-506\" title=\"bis04a\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2011/01/bis04a-300x204.jpg\" alt=\"\" width=\"300\" height=\"204\" /></a><strong>6789 Biscayne Boulevard\r\n305-534-9191</strong>\r\n<strong><a href=\"http://www.balans.co.uk/Restaurants_Cafes/Biscayne.php\" target=\"_blank\">balans.co.uk</a></strong>\r\n\r\nThis London based chain has popped up in locations such as Lincoln Road, Mary Brickell Village and S. Miami Avenue. Balans offers reliable and generous portions of familiar dishes such as wild mushroom linguini, penne all’arrabiata and a chicken, spinach and ricotta cannelloni for the pasta course. Grilled eggplant, smothered in tomato, garlic and aged Gruyere, or a Greek platter satisfy as vegetarian dishes in the appetizer category. Not every dish works, but I highly suggest the double cheese soufflé teamed with mixed greens and a citrus dressing. Steaks come lightly charred and served as ordered. There are occasional glitches in service, but the restaurant is attractive and modern.\r\n\r\n<strong>Sunday - Thursday: 8:00 am - 11:00 pm\r\nFriday - Sunday: 8:00 am - 12:00 am\r\n</strong>','BALAN\'S BISCAYNE','','inherit','closed','closed','','505-revision-13','','','2014-04-08 18:25:32','2014-04-08 18:25:32','',505,'http://delacruzcollection.org/restaurant_blog/?p=896',0,'revision','',0),(897,1,'2013-05-03 19:37:20','2013-05-03 19:37:20','<a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2011/01/img-aspx.jpg\"><img class=\"alignleft size-medium wp-image-500\" title=\"img-aspx\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2011/01/img-aspx-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" /></a><strong>6927 Biscayne Boulevard\r\n305-759-2001\r\n<a href=\"http://www.michysmiami.com/\" target=\"_blank\"><cite><strong>michys</strong>miami.com</cite></a></strong>\r\n\r\nMichy\'s is the kind of restaurant where many of the dishes linger in your mind and keep you coming back over and over just to see if your memory played tricks. Michele Bernstein, a former ballerina and previously at Azul downtown, runs this serious eatery alongside her husband David who mans the reservation desk and expertly oversees the somewhat funky, floral dining room.\r\n\r\nTrained in classical French cooking, Michele decided to offer innovative, beautifully presented plates in two sizes, more often referencing the New American style. On a recent visit, we noticed the number of dishes offered has dimmished. At the beginning, they took a risk opening this ambitious restaurant in an area of Biscayne bereft of fine dining. But word travels fast and bolstered by her reputation at Azul, Michy’s was an instant success. Now Michy’s only improves with age as she continues her quest for “luxurious comfort food.”\r\n\r\nSignature dishes include the jamon serrano and blue cheese croquettas, Peruvian-style ceviche and seared foie gras “n” waffles for  starters.  Falling off the bone shortribs with parsnip potato mousseline or seared halibut with wild mushroom salsify or the pan-seared sole accompanied by sunchoke puree, baby artichokes, preserved lemon and olive nage are all dishes in the “transcendent” category.\r\n\r\nFor desserts I gravitate to the baked Alaska and Michey’s ethereal bread pudding which are killer endings to an evening at one of Miami’s best.\r\n\r\n<strong>Tuesday - Thursday and Sunday: 6:00 pm - 10:30 pm\r\nFriday and Saturday: 5:30 pm - 11:00 pm</strong>','MICHY\'S','','inherit','closed','closed','','499-revision-8','','','2013-05-03 19:37:20','2013-05-03 19:37:20','',499,'http://delacruzcollection.org/restaurant_blog/?p=897',0,'revision','',0),(898,1,'2013-04-10 20:27:15','2013-04-10 20:27:15','<a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2011/01/lemoni1new_004.jpg\"><img class=\"alignleft size-medium wp-image-497\" title=\"lemoni1new_004\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2011/01/lemoni1new_004-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" /></a><strong>4600 NE 2nd Avenue\r\n305-571-5080\r\n<a href=\"http://www.mylemonicafe.com \">www.mylemonicafe.com </a></strong>\r\n\r\nIt’s tempting to overlook this tiny bistro in the ever- expanding Buena Vista /Mandolin neighborhood just north of the Design District, but, you just might be missing the best panini in Miami. All the paninis are served on fresh ciabatta. While the cooking isn’t tricky, you can enjoy a frothy smoothy, a 3 bean salad and a pesto, goat cheese and juicy chunks of chicken panini, in this cozy, hole in a wall, sidewalk café.\r\n\r\nThe two accommodating, female, chef/owners draw from their Argentine and Moroccan heritage. The décor is strictly Bohemian and friendly. There’s free wireless internet and diners are encouraged to slow down, bring a book or check your Facebook page. There’s a daily special on a blackboard and the portions are generous.\r\n\r\n<strong>Monday - Saturday: 10:30 am - 9:30 pm</strong>','LEMONI CAFÉ','','inherit','closed','closed','','496-revision-7','','','2013-04-10 20:27:15','2013-04-10 20:27:15','',496,'http://delacruzcollection.org/restaurant_blog/?p=898',0,'revision','',0),(899,1,'2014-06-14 04:37:14','2014-06-14 04:37:14','<a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2011/01/img-aspx.jpg\"><img class=\"alignleft size-medium wp-image-500\" title=\"img-aspx\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2011/01/img-aspx-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" /></a><strong>6927 Biscayne Boulevard\r\n305-759-2001\r\n<a href=\"http://www.michysmiami.com/\" target=\"_blank\"><cite><strong>michys</strong>miami.com</cite></a></strong>\r\n\r\nMichy\'s is the kind of restaurant where many of the dishes linger in your mind and keep you coming back over and over just to see if your memory played tricks. Michele Bernstein, a former ballerina and previously at Azul downtown, runs this serious eatery alongside her husband David who mans the reservation desk and expertly oversees the somewhat funky, floral dining room.\r\n\r\nTrained in classical French cooking, Michele decided to offer innovative, beautifully presented plates in two sizes, more often referencing the New American style. On a recent visit, we noticed the number of dishes offered has dimmished. At the beginning, they took a risk opening this ambitious restaurant in an area of Biscayne bereft of fine dining. But word travels fast and bolstered by her reputation at Azul, Michy’s was an instant success. Now Michy’s only improves with age as she continues her quest for “luxurious comfort food.”\r\n\r\nSignature dishes include the jamon serrano and blue cheese croquettas, Peruvian-style ceviche and seared foie gras “n” waffles for  starters.  Falling off the bone shortribs with parsnip potato mousseline or seared halibut with wild mushroom salsify or the pan-seared sole accompanied by sunchoke puree, baby artichokes, preserved lemon and olive nage are all dishes in the “transcendent” category.\r\n\r\nFor desserts I gravitate to the baked Alaska and Michey’s ethereal bread pudding which are killer endings to an evening at one of Miami’s best.\r\n\r\n<strong>Tuesday - Thursday and Sunday: 6:00 pm - 10:30 pm\r\nFriday and Saturday: 5:30 pm - 11:00 pm</strong>','MICHY\'S','','inherit','closed','closed','','499-revision-9','','','2014-06-14 04:37:14','2014-06-14 04:37:14','',499,'http://delacruzcollection.org/restaurant_blog/?p=899',0,'revision','',0),(900,1,'2015-01-22 18:08:58','2015-01-22 18:08:58','<a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2011/01/img-aspx.jpg\"><img class=\"alignleft size-medium wp-image-500\" title=\"img-aspx\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2011/01/img-aspx-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" /></a><strong>CLOSED FOR RENOVATION\r\n6927 Biscayne Boulevard\r\n3</strong><span style=\"font-weight: bold;\">05-759-2001</span>\r\n\r\n<strong> <a href=\"http://www.michysmiami.com/\" target=\"_blank\"><cite><strong>michys</strong>miami.com</cite></a></strong>\r\n\r\nMichy\'s is the kind of restaurant where many of the dishes linger in your mind and keep you coming back over and over just to see if your memory played tricks. Michele Bernstein, a former ballerina and previously at Azul downtown, runs this serious eatery alongside her husband David who mans the reservation desk and expertly oversees the somewhat funky, floral dining room.\r\n\r\nTrained in classical French cooking, Michele decided to offer innovative, beautifully presented plates in two sizes, more often referencing the New American style. On a recent visit, we noticed the number of dishes offered has dimmished. At the beginning, they took a risk opening this ambitious restaurant in an area of Biscayne bereft of fine dining. But word travels fast and bolstered by her reputation at Azul, Michy’s was an instant success. Now Michy’s only improves with age as she continues her quest for “luxurious comfort food.”\r\n\r\nSignature dishes include the jamon serrano and blue cheese croquettas, Peruvian-style ceviche and seared foie gras “n” waffles for  starters.  Falling off the bone shortribs with parsnip potato mousseline or seared halibut with wild mushroom salsify or the pan-seared sole accompanied by sunchoke puree, baby artichokes, preserved lemon and olive nage are all dishes in the “transcendent” category.\r\n\r\nFor desserts I gravitate to the baked Alaska and Michey’s ethereal bread pudding which are killer endings to an evening at one of Miami’s best.\r\n\r\n<strong>Tuesday - Thursday and Sunday: 6:00 pm - 10:30 pm\r\nFriday and Saturday: 5:30 pm - 11:00 pm</strong>','MICHY\'S','','inherit','closed','closed','','499-revision-10','','','2015-01-22 18:08:58','2015-01-22 18:08:58','',499,'http://delacruzcollection.org/restaurant_blog/?p=900',0,'revision','',0),(901,1,'2015-01-22 18:09:30','2015-01-22 18:09:30','<a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2011/01/img-aspx.jpg\"><img class=\"alignleft size-medium wp-image-500\" title=\"img-aspx\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2011/01/img-aspx-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" /></a><strong>CLOSED FOR RENOVATION\r\n6927 Biscayne Boulevard\r\n3</strong><span style=\"font-weight: bold;\">05-759-2001</span>\r\n\r\n<strong> <a href=\"http://www.michysmiami.com/\" target=\"_blank\"><cite><strong>michys</strong>miami.com</cite></a></strong>\r\n\r\nMichy\'s is the kind of restaurant where many of the dishes linger in your mind and keep you coming back over and over just to see if your memory played tricks. Michele Bernstein, a former ballerina and previously at Azul downtown, runs this serious eatery alongside her husband David who mans the reservation desk and expertly oversees the somewhat funky, floral dining room.\r\n\r\nTrained in classical French cooking, Michele decided to offer innovative, beautifully presented plates in two sizes, more often referencing the New American style. On a recent visit, we noticed the number of dishes offered has dimmished. At the beginning, they took a risk opening this ambitious restaurant in an area of Biscayne bereft of fine dining. But word travels fast and bolstered by her reputation at Azul, Michy’s was an instant success. Now Michy’s only improves with age as she continues her quest for “luxurious comfort food.”\r\n\r\nSignature dishes include the jamon serrano and blue cheese croquettas, Peruvian-style ceviche and seared foie gras “n” waffles for  starters.  Falling off the bone shortribs with parsnip potato mousseline or seared halibut with wild mushroom salsify or the pan-seared sole accompanied by sunchoke puree, baby artichokes, preserved lemon and olive nage are all dishes in the “transcendent” category.\r\n\r\nFor desserts I gravitate to the baked Alaska and Michey’s ethereal bread pudding which are killer endings to an evening at one of Miami’s best.\r\n\r\n<strong>Tuesday - Thursday and Sunday: 6:00 pm - 10:30 pm\r\nFriday and Saturday: 5:30 pm - 11:00 pm</strong>','MICHY\'S','','inherit','closed','closed','','499-revision-11','','','2015-01-22 18:09:30','2015-01-22 18:09:30','',499,'http://delacruzcollection.org/restaurant_blog/?p=901',0,'revision','',0),(902,1,'2015-01-22 18:10:21','2015-01-22 18:10:21','<a href=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2011/01/img-aspx.jpg\"><img class=\"alignleft size-medium wp-image-500\" title=\"img-aspx\" src=\"http://delacruzcollection.org/restaurant_blog/wp-content/uploads/2011/01/img-aspx-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" /></a><strong>CLOSED FOR RENOVATION\r\n6927 Biscayne Boulevard\r\n3</strong><span style=\"font-weight: bold;\">05-759-2001\r\n</span><a style=\"font-weight: bold;\" href=\"http://www.michysmiami.com/\" target=\"_blank\"><cite>michysmiami.com</cite></a>\r\n\r\nMichy\'s is the kind of restaurant where many of the dishes linger in your mind and keep you coming back over and over just to see if your memory played tricks. Michele Bernstein, a former ballerina and previously at Azul downtown, runs this serious eatery alongside her husband David who mans the reservation desk and expertly oversees the somewhat funky, floral dining room.\r\n\r\nTrained in classical French cooking, Michele decided to offer innovative, beautifully presented plates in two sizes, more often referencing the New American style. On a recent visit, we noticed the number of dishes offered has dimmished. At the beginning, they took a risk opening this ambitious restaurant in an area of Biscayne bereft of fine dining. But word travels fast and bolstered by her reputation at Azul, Michy’s was an instant success. Now Michy’s only improves with age as she continues her quest for “luxurious comfort food.”\r\n\r\nSignature dishes include the jamon serrano and blue cheese croquettas, Peruvian-style ceviche and seared foie gras “n” waffles for  starters.  Falling off the bone shortribs with parsnip potato mousseline or seared halibut with wild mushroom salsify or the pan-seared sole accompanied by sunchoke puree, baby artichokes, preserved lemon and olive nage are all dishes in the “transcendent” category.\r\n\r\nFor desserts I gravitate to the baked Alaska and Michey’s ethereal bread pudding which are killer endings to an evening at one of Miami’s best.\r\n\r\n<strong>Tuesday - Thursday and Sunday: 6:00 pm - 10:30 pm\r\nFriday and Saturday: 5:30 pm - 11:00 pm</strong>','MICHY\'S','','inherit','closed','closed','','499-revision-12','','','2015-01-22 18:10:21','2015-01-22 18:10:21','',499,'http://delacruzcollection.org/restaurant_blog/?p=902',0,'revision','',0);

--
-- Table structure for table `wp_term_relationships`
--

CREATE TABLE `wp_term_relationships` (
  `object_id` bigint(20) unsigned NOT NULL DEFAULT '0',
  `term_taxonomy_id` bigint(20) unsigned NOT NULL DEFAULT '0',
  `term_order` int(11) NOT NULL DEFAULT '0',
  PRIMARY KEY (`object_id`,`term_taxonomy_id`),
  KEY `term_taxonomy_id` (`term_taxonomy_id`)
) ENGINE=MyISAM DEFAULT CHARSET=utf8;

--
-- Dumping data for table `wp_term_relationships`
--

INSERT INTO `wp_term_relationships` VALUES (1,2,0),(2,2,0),(3,2,0),(4,2,0),(5,2,0),(6,2,0),(7,2,0),(383,1,0),(3,1,0),(7,1,0),(131,1,0),(18,1,0),(16,1,0),(382,1,0),(5,1,0),(6,1,0),(4,7,0),(8,1,0),(9,1,0),(10,1,0),(11,1,0),(12,1,0),(14,1,0),(15,1,0),(4,24,0),(4,25,0),(375,1,0),(19,1,0),(374,1,0),(20,1,0),(21,1,0),(29,1,0),(373,1,0),(23,1,0),(25,1,0),(130,1,0),(26,1,0),(27,1,0),(24,7,0),(24,32,0),(24,33,0),(28,1,0),(677,174,0),(744,7,0),(31,1,0),(324,1,0),(401,1,0),(121,76,0),(343,1,0),(399,1,0),(32,1,0),(33,1,0),(34,1,0),(36,1,0),(68,1,0),(126,1,0),(744,57,0),(37,1,0),(38,1,0),(40,1,0),(39,28,0),(39,7,0),(124,1,0),(39,49,0),(660,61,0),(41,1,0),(42,1,0),(43,1,0),(45,1,0),(48,1,0),(120,1,0),(44,56,0),(44,5,0),(47,7,0),(44,25,0),(46,1,0),(44,28,0),(44,7,0),(125,97,0),(47,33,0),(47,61,0),(50,1,0),(408,1,0),(118,1,0),(407,1,0),(406,1,0),(51,1,0),(53,1,0),(372,1,0),(306,1,0),(370,1,0),(371,1,0),(369,1,0),(107,1,0),(54,1,0),(55,1,0),(56,1,0),(58,1,0),(115,1,0),(842,30,0),(60,1,0),(397,1,0),(121,126,0),(396,1,0),(395,1,0),(61,1,0),(62,1,0),(63,1,0),(64,1,0),(65,76,0),(66,1,0),(122,1,0),(65,78,0),(65,33,0),(65,75,0),(67,1,0),(744,33,0),(69,1,0),(70,1,0),(71,1,0),(72,1,0),(74,1,0),(129,1,0),(90,1,0),(73,92,0),(73,65,0),(75,1,0),(77,1,0),(123,1,0),(89,1,0),(76,30,0),(76,5,0),(79,1,0),(125,76,0),(91,1,0),(78,97,0),(78,65,0),(81,1,0),(127,1,0),(92,1,0),(80,99,0),(80,33,0),(80,61,0),(83,1,0),(88,1,0),(125,57,0),(380,1,0),(379,1,0),(85,1,0),(87,1,0),(111,76,0),(84,102,0),(344,1,0),(84,57,0),(86,1,0),(84,76,0),(381,1,0),(76,76,0),(73,76,0),(78,76,0),(80,76,0),(84,28,0),(93,1,0),(95,1,0),(94,114,0),(128,1,0),(94,116,0),(97,1,0),(96,114,0),(121,56,0),(96,56,0),(96,118,0),(99,1,0),(98,114,0),(116,1,0),(98,120,0),(98,121,0),(100,1,0),(101,1,0),(102,1,0),(103,1,0),(104,1,0),(96,25,0),(96,126,0),(105,1,0),(106,1,0),(108,1,0),(109,1,0),(110,1,0),(112,1,0),(117,1,0),(113,1,0),(114,1,0),(132,1,0),(133,1,0),(134,1,0),(135,1,0),(136,1,0),(137,1,0),(138,1,0),(139,1,0),(140,1,0),(141,1,0),(142,1,0),(143,1,0),(144,1,0),(308,1,0),(145,1,0),(146,1,0),(147,1,0),(148,1,0),(316,1,0),(111,142,0),(149,1,0),(150,1,0),(80,142,0),(151,1,0),(152,1,0),(153,1,0),(154,1,0),(73,142,0),(155,1,0),(156,1,0),(65,139,0),(157,1,0),(98,142,0),(158,1,0),(394,1,0),(159,1,0),(160,1,0),(161,1,0),(162,1,0),(321,1,0),(163,1,0),(164,1,0),(47,142,0),(165,1,0),(166,1,0),(167,1,0),(39,139,0),(168,1,0),(744,61,0),(169,1,0),(326,1,0),(170,1,0),(171,1,0),(24,142,0),(172,1,0),(4,139,0),(173,1,0),(174,1,0),(94,139,0),(378,1,0),(176,1,0),(376,1,0),(377,1,0),(177,1,0),(178,1,0),(179,1,0),(180,1,0),(181,1,0),(182,1,0),(183,1,0),(184,1,0),(185,1,0),(186,1,0),(187,1,0),(188,1,0),(189,1,0),(190,1,0),(191,1,0),(192,1,0),(193,1,0),(194,1,0),(195,1,0),(196,1,0),(197,1,0),(198,1,0),(199,1,0),(200,1,0),(201,1,0),(202,1,0),(203,1,0),(204,1,0),(205,1,0),(206,1,0),(207,1,0),(208,1,0),(209,1,0),(210,1,0),(211,1,0),(212,1,0),(213,1,0),(214,1,0),(215,1,0),(216,1,0),(217,1,0),(218,1,0),(219,1,0),(220,1,0),(221,1,0),(222,1,0),(223,1,0),(224,1,0),(76,139,0),(225,1,0),(226,1,0),(78,142,0),(227,1,0),(228,1,0),(229,1,0),(230,1,0),(231,1,0),(232,1,0),(234,1,0),(305,1,0),(235,1,0),(236,1,0),(237,1,0),(238,1,0),(239,1,0),(393,1,0),(345,1,0),(240,1,0),(241,1,0),(242,1,0),(243,1,0),(244,1,0),(245,1,0),(246,1,0),(247,1,0),(248,1,0),(249,1,0),(250,1,0),(251,1,0),(252,1,0),(253,1,0),(254,1,0),(255,1,0),(256,1,0),(257,1,0),(258,1,0),(259,1,0),(260,1,0),(261,1,0),(262,1,0),(263,1,0),(264,1,0),(265,1,0),(266,1,0),(744,167,0),(267,1,0),(268,1,0),(2,1,0),(269,1,0),(270,1,0),(271,1,0),(272,1,0),(273,1,0),(274,1,0),(275,1,0),(276,1,0),(277,1,0),(320,1,0),(278,1,0),(279,1,0),(281,1,0),(282,1,0),(301,1,0),(284,1,0),(409,1,0),(285,1,0),(286,1,0),(287,1,0),(288,1,0),(289,1,0),(290,1,0),(291,1,0),(292,1,0),(293,1,0),(294,1,0),(295,1,0),(296,1,0),(297,1,0),(298,1,0),(299,1,0),(300,1,0),(280,76,0),(303,1,0),(280,145,0),(280,142,0),(304,1,0),(309,1,0),(310,1,0),(355,1,0),(307,1,0),(311,1,0),(391,1,0),(125,139,0),(121,139,0),(312,1,0),(313,1,0),(314,1,0),(315,1,0),(353,1,0),(96,139,0),(317,1,0),(84,158,0),(318,1,0),(728,171,0),(319,1,0),(405,1,0),(44,158,0),(322,1,0),(398,1,0),(323,1,0),(356,1,0),(403,1,0),(402,1,0),(327,1,0),(328,1,0),(329,1,0),(330,1,0),(331,1,0),(332,1,0),(333,1,0),(334,1,0),(720,114,0),(583,166,0),(335,1,0),(336,1,0),(337,1,0),(338,1,0),(339,1,0),(340,1,0),(341,1,0),(342,1,0),(400,1,0),(84,4,0),(346,1,0),(390,1,0),(392,1,0),(347,1,0),(280,33,0),(348,1,0),(280,61,0),(349,1,0),(80,160,0),(350,1,0),(351,1,0),(352,1,0),(111,160,0),(111,161,0),(111,65,0),(354,1,0),(666,116,0),(404,1,0),(357,1,0),(125,28,0),(358,1,0),(359,1,0),(360,1,0),(361,1,0),(362,1,0),(363,1,0),(364,1,0),(365,1,0),(366,1,0),(367,1,0),(65,162,0),(368,1,0),(384,1,0),(385,1,0),(386,1,0),(387,1,0),(388,1,0),(389,1,0),(410,1,0),(411,1,0),(412,1,0),(413,1,0),(414,1,0),(415,1,0),(416,1,0),(417,1,0),(418,1,0),(419,1,0),(420,1,0),(421,1,0),(422,1,0),(423,1,0),(424,1,0),(425,1,0),(426,1,0),(427,1,0),(428,1,0),(429,1,0),(430,1,0),(431,1,0),(432,1,0),(433,1,0),(434,1,0),(435,1,0),(437,1,0),(436,1,0),(24,126,0),(744,139,0),(438,1,0),(439,1,0),(440,1,0),(441,1,0),(442,1,0),(443,1,0),(444,1,0),(445,1,0),(842,173,0),(446,1,0),(447,1,0),(448,1,0),(449,1,0),(450,1,0),(451,1,0),(452,1,0),(453,1,0),(454,1,0),(455,1,0),(456,1,0),(457,1,0),(125,5,0),(125,126,0),(458,1,0),(459,1,0),(460,1,0),(461,1,0),(462,1,0),(111,126,0),(463,1,0),(464,1,0),(84,5,0),(84,126,0),(465,1,0),(466,1,0),(467,1,0),(65,126,0),(468,1,0),(469,1,0),(470,1,0),(471,76,0),(472,1,0),(471,56,0),(471,57,0),(471,139,0),(478,1,0),(473,1,0),(39,166,0),(474,1,0),(475,1,0),(471,28,0),(9,165,0),(10,165,0),(476,1,0),(477,1,0),(471,164,0),(480,1,0),(481,1,0),(482,1,0),(666,7,0),(583,158,0),(720,158,0),(583,7,0),(583,5,0),(483,1,0),(484,1,0),(485,1,0),(486,1,0),(488,1,0),(489,1,0),(487,4,0),(490,1,0),(491,1,0),(487,76,0),(660,7,0),(487,139,0),(487,57,0),(493,1,0),(494,1,0),(728,139,0),(728,170,0),(660,139,0),(677,169,0),(728,118,0),(728,114,0),(728,160,0),(495,1,0),(497,1,0),(496,7,0),(660,33,0),(498,1,0),(496,33,0),(496,142,0),(496,61,0),(500,1,0),(660,167,0),(499,114,0),(501,1,0),(499,28,0),(499,56,0),(499,158,0),(499,5,0),(502,1,0),(503,1,0),(504,1,0),(506,1,0),(507,1,0),(505,139,0),(508,1,0),(509,1,0),(510,1,0),(511,1,0),(720,25,0),(505,114,0),(505,30,0),(842,139,0),(842,76,0),(513,1,0),(514,1,0),(512,76,0),(666,142,0),(512,145,0),(512,142,0),(512,102,0),(512,118,0),(515,1,0),(666,30,0),(666,5,0),(674,7,0),(689,28,0),(674,116,0),(674,30,0),(674,142,0),(677,167,0),(677,76,0),(677,33,0),(677,142,0),(677,61,0),(744,28,0),(680,76,0),(720,56,0),(680,168,0),(680,139,0),(680,33,0),(680,118,0),(728,56,0),(689,76,0),(689,30,0),(689,33,0),(744,164,0),(744,5,0),(744,163,0),(751,30,0),(751,28,0),(751,7,0),(751,5,0),(751,126,0),(751,170,0),(842,170,0),(852,114,0),(859,163,0),(859,76,0),(846,163,0),(852,163,0),(859,28,0),(762,56,0),(762,28,0),(762,7,0),(762,57,0),(762,139,0),(762,25,0),(762,5,0),(762,170,0),(728,173,0),(751,173,0),(744,173,0),(842,163,0),(846,7,0),(660,173,0),(689,173,0),(689,170,0),(680,170,0),(680,173,0),(677,173,0),(677,170,0),(674,173,0),(666,173,0),(666,170,0),(583,173,0),(512,173,0),(512,170,0),(505,170,0),(505,173,0),(496,173,0),(487,173,0),(487,170,0),(471,173,0),(471,170,0),(280,173,0),(125,173,0),(125,170,0),(121,173,0),(121,170,0),(111,173,0),(111,170,0),(98,173,0),(98,170,0),(96,173,0),(94,173,0),(94,170,0),(84,173,0),(84,170,0),(80,173,0),(80,170,0),(78,173,0),(78,170,0),(76,173,0),(73,173,0),(73,170,0),(65,173,0),(65,170,0),(842,5,0),(859,57,0),(859,139,0),(859,173,0),(859,33,0),(859,170,0),(846,56,0),(846,158,0),(846,5,0);

--
-- Table structure for table `wp_term_taxonomy`
--

CREATE TABLE `wp_term_taxonomy` (
  `term_taxonomy_id` bigint(20) unsigned NOT NULL AUTO_INCREMENT,
  `term_id` bigint(20) unsigned NOT NULL DEFAULT '0',
  `taxonomy` varchar(32) NOT NULL DEFAULT '',
  `description` longtext NOT NULL,
  `parent` bigint(20) unsigned NOT NULL DEFAULT '0',
  `count` bigint(20) NOT NULL DEFAULT '0',
  PRIMARY KEY (`term_taxonomy_id`),
  UNIQUE KEY `term_id_taxonomy` (`term_id`,`taxonomy`),
  KEY `taxonomy` (`taxonomy`)
) ENGINE=MyISAM AUTO_INCREMENT=175 DEFAULT CHARSET=utf8;

--
-- Dumping data for table `wp_term_taxonomy`
--

INSERT INTO `wp_term_taxonomy` VALUES (1,1,'category','',0,0),(2,2,'link_category','',0,7),(4,4,'post_tag','',0,2),(5,5,'post_tag','',0,12),(6,6,'post_tag','',0,0),(7,6,'category','',0,14),(92,90,'post_tag','',0,1),(24,23,'post_tag','',0,1),(25,24,'post_tag','',0,5),(161,159,'post_tag','',0,1),(28,27,'category','',0,11),(30,29,'post_tag','',0,7),(32,31,'post_tag','',0,1),(33,32,'post_tag','',0,12),(143,141,'post_tag','',0,0),(144,142,'post_tag','',0,0),(159,157,'post_tag','',0,0),(78,76,'post_tag','',0,1),(49,48,'post_tag','',0,1),(97,95,'post_tag','',0,2),(56,55,'post_tag','',0,9),(57,27,'post_tag','',0,7),(76,74,'category','',0,18),(61,59,'post_tag','',0,7),(145,143,'post_tag','',0,2),(64,62,'post_tag','',0,0),(65,63,'post_tag','',0,3),(162,74,'post_tag','',0,1),(164,161,'post_tag','',0,2),(165,162,'link_category','',0,2),(73,71,'post_tag','',0,0),(142,140,'post_tag','',0,13),(75,73,'post_tag','',0,1),(163,160,'category','',0,5),(99,97,'post_tag','',0,1),(102,100,'post_tag','',0,2),(103,101,'post_tag','',0,0),(160,158,'post_tag','',0,3),(141,139,'post_tag','',0,0),(158,156,'post_tag','',0,6),(157,155,'post_tag','',0,0),(114,112,'category','',0,8),(116,114,'post_tag','',0,3),(118,116,'post_tag','',0,4),(120,118,'post_tag','',0,1),(121,119,'post_tag','',0,1),(126,124,'post_tag','',0,8),(139,137,'post_tag','',0,18),(140,138,'post_tag','',0,0),(166,163,'post_tag','',0,2),(167,164,'post_tag','',0,3),(168,165,'post_tag','',0,1),(169,166,'post_tag','',0,1),(170,167,'post_tag','',0,23),(171,168,'post_tag','',0,1),(172,169,'post_tag','',0,0),(173,170,'post_tag','',0,30),(174,171,'post_tag','',0,1);

--
-- Table structure for table `wp_terms`
--

CREATE TABLE `wp_terms` (
  `term_id` bigint(20) unsigned NOT NULL AUTO_INCREMENT,
  `name` varchar(200) NOT NULL DEFAULT '',
  `slug` varchar(200) NOT NULL DEFAULT '',
  `term_group` bigint(10) NOT NULL DEFAULT '0',
  PRIMARY KEY (`term_id`),
  UNIQUE KEY `slug` (`slug`),
  KEY `name` (`name`)
) ENGINE=MyISAM AUTO_INCREMENT=172 DEFAULT CHARSET=utf8;

--
-- Dumping data for table `wp_terms`
--

INSERT INTO `wp_terms` VALUES (1,'Uncategorized','uncategorized',0),(2,'Blogroll','blogroll',0),(4,'Asian Fusion','asian-fusion',0),(5,'Valet','valet',0),(6,'Design District','design-district',0),(23,'French Bistro','french-bistro',0),(24,'Sunday Brunch','sunday-brunch',0),(27,'Critic\'s Choice','critics-choice',0),(29,'Italian','italian',0),(31,'French Bakery','french-bakery',0),(32,'Sandwiches and Salads','sandwiches-and-salads',0),(76,'Cheese Specialties','cheese-specialties',0),(156,'Upper-Moderate','upper-moderate',0),(143,'Cuban','cuban',0),(155,'Barbecque','barbecque',0),(48,'Turkish','turkish',0),(90,'Burger Joint','burger-joint',0),(55,'American Bistro','american-bistro',0),(74,'Midtown / Wynwood','midtown',0),(142,'American','american',0),(59,'Breakfast','breakfast',0),(141,'Expensive','expensive',0),(62,'Middle Eastern','middle-eastern',0),(63,'Fast Food','fast-food',0),(71,'Spanish Tapas','spanish-tapas',0),(162,'Take Note','take-note',0),(73,'Retail Wines','retail-wines',0),(161,'Saturday Brunch','saturday-brunch',0),(95,'Mexican','mexican',0),(97,'South Western','south-western',0),(100,'Latin','latin',0),(101,'Asian','asian',0),(140,'Inexpensive','inexpensive',0),(160,'Recent Additions','recent-additions',0),(139,'Korean Barbeque','korean-barbeque',0),(112,'Upper East Side','upper-east-side',0),(114,'Pizzeria','pizzeria',0),(116,'Comfort Food','comfort-food',0),(118,'Thai','thai',0),(119,'Japanese','japanese',0),(159,'Korean','korean',0),(124,'Weekend Brunch','weekend-brunch',0),(138,'Critic\'s','critics',0),(137,'Moderate','moderate',0),(158,'Barbeque','barbeque',0),(157,'Seafood','seafood',0),(163,'Greek / Mediterranean','greek-mediterranean',0),(164,'Bakery','bakery',0),(165,'Peruvian','peruvian',0),(166,'Coffeehouse','coffeehouse',0),(167,'Outdoor dining','outdoor-dining',0),(168,'Saturday and Sunday Brunch','saturday-and-sunday-brunch',0),(169,'French Modern/Bistro','french-modernbistro',0),(170,'Lunch','lunch',0),(171,'Take out','take-out',0);

--
-- Table structure for table `wp_usermeta`
--

CREATE TABLE `wp_usermeta` (
  `umeta_id` bigint(20) unsigned NOT NULL AUTO_INCREMENT,
  `user_id` bigint(20) unsigned NOT NULL DEFAULT '0',
  `meta_key` varchar(255) DEFAULT NULL,
  `meta_value` longtext,
  PRIMARY KEY (`umeta_id`),
  KEY `user_id` (`user_id`),
  KEY `meta_key` (`meta_key`)
) ENGINE=MyISAM AUTO_INCREMENT=35 DEFAULT CHARSET=utf8;

--
-- Dumping data for table `wp_usermeta`
--

INSERT INTO `wp_usermeta` VALUES (1,1,'nickname','admin'),(2,1,'rich_editing','true'),(3,1,'comment_shortcuts','false'),(4,1,'admin_color','fresh'),(5,1,'wp_capabilities','a:1:{s:13:\"administrator\";b:1;}'),(9,1,'wp_usersettings','m4=c&m5=c&m7=o&m8=o&m1=c&m3=c&m6=o&hidetb=1&editor=tinymce&m0=c&align=left&imgsize=medium'),(7,1,'wp_user_level','10'),(8,1,'wp_usersettingstime','1295385452'),(10,1,'wp_autosave_draft_ids','a:15:{i:-1271264511;i:233;i:-1271268071;i:280;i:-1271268996;i:283;i:-1271271123;i:285;i:-1271272433;i:296;i:-1271273377;i:302;i:-1271276682;i:325;i:-1295382485;i:471;i:-1295385619;i:479;i:-1295386198;i:487;i:-1295387441;i:492;i:-1295388168;i:496;i:-1295388773;i:499;i:-1295467545;i:505;i:-1295469849;i:512;}'),(11,1,'closedpostboxes_post','a:2:{i:0;s:11:\"postexcerpt\";i:1;s:10:\"postcustom\";}'),(12,1,'metaboxhidden_post','a:1:{i:0;s:7:\"slugdiv\";}'),(14,2,'nickname','arian'),(15,2,'rich_editing','true'),(16,2,'comment_shortcuts','false'),(17,2,'admin_color','fresh'),(18,2,'wp_capabilities','a:1:{s:13:\"administrator\";b:1;}'),(19,2,'wp_user_level','10'),(20,2,'wp_usersettings','m4=o&m7=o&m6=o&m5=o&m1=o&m0=o&m2=o'),(21,2,'wp_usersettingstime','1295384103'),(22,1,'wp_dashboard_quick_press_last_post_id','843'),(23,1,'wp_user-settings','m4=c&m5=c&m7=o&m8=o&m1=c&m3=c&m6=o&hidetb=1&editor=tinymce&m0=c&align=left&imgsize=medium&uploader=1'),(24,1,'wp_user-settings-time','1398879592'),(25,2,'wp_dashboard_quick_press_last_post_id','830'),(26,1,'first_name',''),(27,1,'last_name',''),(28,1,'description',''),(29,1,'use_ssl','0'),(30,1,'aim',''),(31,1,'yim',''),(32,1,'jabber',''),(33,1,'edit_comments_per_page','200');

--
-- Table structure for table `wp_users`
--

CREATE TABLE `wp_users` (
  `ID` bigint(20) unsigned NOT NULL AUTO_INCREMENT,
  `user_login` varchar(60) NOT NULL DEFAULT '',
  `user_pass` varchar(64) NOT NULL DEFAULT '',
  `user_nicename` varchar(50) NOT NULL DEFAULT '',
  `user_email` varchar(100) NOT NULL DEFAULT '',
  `user_url` varchar(100) NOT NULL DEFAULT '',
  `user_registered` datetime NOT NULL DEFAULT '0000-00-00 00:00:00',
  `user_activation_key` varchar(60) NOT NULL DEFAULT '',
  `user_status` int(11) NOT NULL DEFAULT '0',
  `display_name` varchar(250) NOT NULL DEFAULT '',
  PRIMARY KEY (`ID`),
  KEY `user_login_key` (`user_login`),
  KEY `user_nicename` (`user_nicename`)
) ENGINE=MyISAM AUTO_INCREMENT=3 DEFAULT CHARSET=utf8;

--
-- Dumping data for table `wp_users`
--

INSERT INTO `wp_users` VALUES (1,'admin','$P$BSiw5K0M687qeBWyx0bY55oriO6Fr40','admin','cascurra@delacruzcollection.org','','2010-03-30 03:55:31','wUmEvQoDzgiXIy4Bwt5n',0,'admin'),(2,'arian','$P$B/KrL7Gu9/gddNBBAMoi/sOp.JHapE/','arian','aamador@derosetechnologies.com','','0000-00-00 00:00:00','',0,'arian');

--
-- Dumping events for database 'restaurants_blog'
--

--
-- Dumping routines for database 'restaurants_blog'
--


