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Examiner.com: Dinner for Mad Men in Magic City

"Magic City", the Starz network's answer to "Mad Men", may not be rating high with viewers here in New York City, but the city where it takes place still lures Manhattanites to its beaches, hotels, restaurants and nightclubs. South Beach, the neighborhood in the city of Miami Beach, Florida, that lies between Biscayne Bay and the Atlantic Ocean, is the yin to Manhattan's yang, only more concentrated. Where "Mad Men" is unique to Manhattan, with its sophisticated professionals sitting in sleek office aeries, "Magic City" captures the high key colors of Miami's epic hotels and sun kissed denizens. "Mad Men" and "Magic City" are period shows, set in the late 50's and early 60's, but both are identified closely with all that eternally defines the city where each is set.

Collins Avenue and Ocean Drive, two main promenades of South Beach, offer up a tropical kaleidoscope of luxury and decadence that New Yorkers have long since become inured to. These two arteries that run parallel to the ocean are dense with elegant hotels, trendy boutiques, and the endless parade of barely clothed models, European jet-setters and wet and wild tourists that make it all come alive. If you took the neighborhoods of Soho, Tribeca, and that part of Madison Avenue that runs from 57th Street to 86th Street, and set them on a palm lined beach, you would have South Beach. That, and the fact that Miami International Airport is a mere 2 1/2 hour plane ride from any major NYC airport, and you have the perfect get away for New Yorkers.

"Magic City", the Starz network's answer to "Mad Men", may not be rating high with viewers here in New York City, but the city where it takes place still lures Manhattanites to its beaches, hotels, restaurants and nightclubs. South Beach, the neighborhood in the city of Miami Beach, Florida, that lies between Biscayne Bay and the Atlantic Ocean, is the yin to Manhattan's yang, only more concentrated. Where "Mad Men" is unique to Manhattan, with its sophisticated professionals sitting in sleek office aeries, "Magic City" captures the high key colors of Miami's epic hotels and sun kissed denizens. "Mad Men" and "Magic City" are period shows, set in the late 50's and early 60's, but both are identified closely with all that eternally defines the city where each is set.

Collins Avenue and Ocean Drive, two main promenades of South Beach, offer up a tropical kaleidoscope of luxury and decadence that New Yorkers have long since become inured to. These two arteries that run parallel to the ocean are dense with elegant hotels, trendy boutiques, and the endless parade of barely clothed models, European jet-setters and wet and wild tourists that make it all come alive. If you took the neighborhoods of Soho, Tribeca, and that part of Madison Avenue that runs from 57th Street to 86th Street, and set them on a palm lined beach, you would have South Beach. That, and the fact that Miami International Airport is a mere 2 1/2 hour plane ride from any major NYC airport, and you have the perfect get away for New Yorkers.

A New Yorker in any city is going to be concerned about the quality of food on offer, and in the last ten years South Beach has seen its stock rise significantly in this area, drawing brand name chefs from all over the world. A town once famed for its variety of the Cuban sandwich and the perfect stone crab claw now boasts a haute dining scene that delivers satisfaction to the most demanding palate. One of these restaurants is The Dining Room, situated one block over from Collins on Washington Avenue. This is a family affair, and that is one of the things that makes eating here so special. Owners Maria, Zack, and Brian Lieberman's roots go way back in Miami. The family photos on the walls of this elegant and intimate space are a testament to their status of true native, much like the hotel owner, Ike Evans, of "Magic City."

Executive Chef, Horacio Rivadero, was mentored by Douglas Rodriguez, a South Florida culinary celebrity, and star of The Dining Room's sister restaurant, Ola, in South Beach's Sanctuary Hotel. Rodriguez is acclaimed worldwide as the Godfather of Nuevo Latino Cuisine, so the pedigree is profound. One of the highlights of eating at The Dining Room is the opportunity to observe Rivadero and Chef de Cuisine, Cristian Alvarez, cooking just feet from the front door. Imagine eating out on a reality tv show, without the petulant drama, and this is the vibe of the place. You can watch Alvarez prepping the Filet Mignon Churrasco or pouring the Fish and Seafood soup into deep bowls right near your table. A mini cast iron skillet is set on the counter, which holds a crispy confit of pork belly. This tender and succulent piece of meat sits in a carrot cardomono puree, surrounded by cauliflower and brussel sprouts in a soy demi glaze. And this is an appetizer!

On a recent night at The Dining Room, Deborah and Vic Van Cleve were feasting on Striped Bass with pistachio pesto with grilled white asparagus, Serrano ham, baby arugula, and fava beans. The Van Cleves live in South Beach and are regulars, dropping into The Dining Room on average of three nights a week. Their daughter, Jennifer, a psychologist visiting from Washington D.C., was with them. A good rule of thumb for any tourist looking for the best spot to eat in an unfamiliar city is to go where the locals hang. The Dining Room is a treasure to the locals of South Beach, which they probably would rather keep to themselves. But considering its top spot on Trip Advisor for restaurants in Miami, the secret is out.

View the original article on Examiner.com

Dining Room on Dinnerreviews.com

This is one of those restaurants that you just have to experience. Whoever said size matters has never been to The Dining Room. I’m sure all the “small” clichés have been over-used by now, so I won’t go there. Where I will go is that this is an excellent restaurant, and intimate is the description that comes to my mind first. Owners Maria, Zack and Brian Lieberman have brought the term Family Affair to a whole new level! Some of the freshest, most well thought out food was served to my Celebrity Guest and Social Astronaut Amanda Corbett and I on our recent visit. Here is what went down.

The Dining Room’s food is created and cooked by Executive Chef Horacio Rivadero, and simply shouts, “I was just made a few seconds ago”!

Just look up from your table and you’ll see Chef Rivadero and Chef de Cuisine Cristian Alvarez cooking just a few feet from the front door.

Even though Chef Rivadero’s mentor is Celebrity Chef and South Florida culinary pioneer, Douglas Rodriguez, he is making a giant splash while paving his own legacy today at The Dining Room. Less is so much more here. The uncomplicated but well planned menu features only seven main courses.Owner Zack Lieberman says sometimes they have off the menu specials as well, but what is offered is sufficient in my opinion. There are also ten Little Plates at the beginning of the menu, many of which could easily be enjoyed as a main course. Wine list is great too!

We were feeling adventurous as usual, and The Dining Room was happy to fashion our gastronomic escapade for us. Soon our palates were awakened with a perfectly chilled Cobia Ceviche. Gorgeous Florida Cobia marinated in yuzu lime juice, red onions, cilantro and aji limo (this fruity tasting Peruvian pepper is a spicy secret ingredient from the Andes), and finished with grapefruit sorbet. I can assure you that this was fantastic, fresh and full of flavor…just as Zack had promised.

This dish awoke our palates as it is designed to do, and left us yearning for more of Chef Rivadero’s culinary creations. We would not be disappointed. As our taste buds were still whistling fresh from the ceviche, more edible culinary ideas from the mind of the chef appeared before us. We were salivating over Grilled Calamari Salad, as well as Scallops wrapped in Serrano Ham, with foie gras, sherry sauce and herbed crostini. Mingling with crunchy red radishes and watercress, the lightly grilled squid in the Calamari Salad is dressed in citrus-chili glaze and drizzled with Kalamata aioli!

Reading these ingredients should give you an idea of the thought and effort that goes into Chef Rivadero’s menu, but tasting is truly believing! These two dishes were stunningly delicious. The Dining Room’s scallop recipe pays homage to the age-old combination of ham and scallops in this, a house specialty. These beautiful bivalves were perfectly plump and cooked only until slightly translucent inside. The flavor combinations on this plate are something I’ll remember for a long time, and I will compare future chef’s scallop recipes to this one. That’s how good it is!

We’re enjoying some New Zealand Sauvignon Blanc as we move into main courses, all chosen for us by Zack and the chef. Striped Bass with pistachio pesto, grilled white asparagus, Serrano ham, baby arugula and fava beans is up next.

The skin on this filleted fish was delightfully crispy, adding just the right amount of crunch to go along with the flavor combinations in the preparation. We also loved the Filet Mignon Churrasco, simply served with heirloom tomatoes and blue cheese salad, finished with a Malbec chimichurri. This piece of meat was juicy, full of amazing flavor and went great with a glass of Merlot.

We were full, but still managed to sample Crispy Braised Pork, made with green mustard, white bean puree and topped with pickled red radishes. A very hearty taste and every bit as good as all the other dishes we tried. Attention: There is a great chef at work here, and he makes creative food with love!

Before we could protest, an exciting little dessert arrived. Looking like a Baked Alaska from the old days, The Dining Room’s version is called Baked Patagonia. Check it out – Pistachio cake, dulce de leche ice cream, Italian meringue, and passion fruit berry sauce. The meringue had been toasted to perfection, and Amanda and I didn’t stop until it was gone. We will be trying the Key Lime Tart with Vanilla Ice Cream and the Chocolate Bomb on our next visit. Speaking of “The Bomb”…The Dining Room in Miami is just that! One of the best dinners I have had this year. Check this gastronomic gem out soon, and tell them Tom House and DinnerReviews.com© sent you!

Click here to view the full article on Dinnerreviews.com

Horacio Rivadero's Tips on Cooking Like an Inspired Restaurant Chef: MiamiNewTimes.com

Sick and tired of those dull, home-cooked dinners of buttered pasta? Instead, try following the advice of Horacio Rivadero, executive chef of The Dining Room in South Beach. With his advice, you can develop an inspired recipe of your very own.

Chef Rivadero believes that truly excellent dishes showcase fresh ingredients, evoke memories, and are a perfect balance of flavors and textures. Feeling overwhelmed? Don't worry. He has also shared one of his great seasonal recipes, featuring Serrano Wrapped Scallops with Yellow Corn Sauce, Corn Pico de Gallo and Black Trumpet Mushrooms, for those nights when you need some inspiration directly from the chef himself.

To start building an excellent recipe, Chef Horacio starts off with fresh ingredients. Menus and dishes cannot be static, because they are completely dependent on the availability of ingredients. He seeks out local produce and makes it a point to mention that the locavore movement is not just a fad. It's about a commitment to quality and freshness. To keep up with produce, the menu at The Dining Room evolves according to the season.

At home, try keeping an open mind when you head to the grocery store or farmer's market. Let the produce decide what's for dinner and not the latest suggestion from your favorite Food Network host.

Once stocked up on freshness, Rivadero considers influences, like those sweet memories of the basil garden his mother kept in the backyard during his childhood in Córdoba, Argentina. He begins to brainstorm about the pairings of these ingredients, considering cultural, personal or gastronomical inspiration. In the case of the featured corn-filled recipe, Rivadero thought back to the scallop and corn chowders he savored on a trip to New England.

Rivadero also thinks about balance. He stresses that a properly executed dish showcases both sweetness and saltiness. When you are dreaming up your dinner, think about the individual flavors of each ingredient. Remember that a hint of acid brightens up the palate. A mixture of raw, cooked and crispy textures makes flavors more compelling. Try to add different elements of creaminess, crunchiness and fluffiness.

For the recipe below, Chef Horacio mixes sweet, creamy corn with raw, fresh corn. The jalapeño adds a hint of spice. He adds trumpet mushrooms, fortified in sherry, for a deep earthiness that compliments the salty jamón serrano. The scallops are seared to achieve a crispy, browned crust. The variety of flavors, textures and aromas keeps the dish interesting with every bite.

Try to keep in mind that every single ingredient has a purpose, even garnishes. If you dine at The Dining Room, you will never spot a plate superfluously dusted with minced parsley on the edges. You will also never see arrangements of flowers or inedible foods atop an entree. Rivadero believes that garnishes should not only be edible, but they should take part in the entire balance of the dish.

Basically, don't try to impress your guests with dishes loaded with minced herbs. If the garnishes can fly away and disappear with a gust of wind with no harm to your dish, think about another option.

If you're still not feeling too inspired by childhood memories or bountiful produce, try out this recipe which showcases fresh, sweet corn. Chef Horacio uses corn from Homestead in his rendition, which reaches its seasonal peak in the months of April and May. Serve it as an appetizer at your next dinner party and your guests will think that you too are an inspired restaurant chef.
Serrano Wrapped Scallops with Yellow Corn Sauce, Corn Pico de Gallo and Black Trumpet Mushrooms
Serves 4, as an appetizer
Note: The yellow corn sauce, the corn pico de gallo and the mushrooms can all be prepped in advance. The serrano wrapped scallops can also be kept in the fridge for a few hours, so you can play graceful host and just cook off the scallops and warm the sauce right before dinner time.

Ingredients

Serrano Wrapped Scallops:
8 jumbo scallops
8 slices of jamón serrano
2 tablespoons of unsalted butter

Yellow Corn Sauce:
2 tablespoons of unsalted butter
2 cups of chopped Spanish onion
6 ears of fresh sweet yellow corn
1 tablespoon of sugar
1 teaspoon of turmeric
Salt, to taste
1 bay leaf
1 stick of celery
4 cups of water

Corn Pico de Gallo:
2 cups of fresh sweet yellow corn (about 4 ears of corn)
2 tablespoons of chives
1 red jalapeño, minced
1 1/2 tablespoons of extra virgin olive oil
Salt to taste

Black trumpet mushrooms:
2 oz dried black trumpet mushrooms (rehydrated in water, then pat dried) *
1/4 cup sherry
Micro celery, as an optional garnish

* If you can't find black trumpet mushrooms, Chef Horacio recommends enoki mushrooms as a substitute.

1. Wrap the scallops with the serrano, using the warmth of your fingers to gently press the ham in place. Do not use a toothpick, since the fat in the serrano will facilitate adhesion to the scallops. Place in the refrigerator while you prep the rest of the ingredients.

2. Remove the corn from the cob. In a small saucepan, heat the butter over medium heat and add the onion, corn, sugar, turmeric and salt. Cook for about two or three minutes. Add the bay leaf, the celery, the water and the cobs into the saucepan. Cook for about ten minutes, until the water has reduced by half, but before the corn has fallen apart or disintegrated.

3. Remove the sauce from the stove. Discard the bay leaf, celery and cobs. Allow the mixture to cool for a few minutes. Add the corn and the onions into a blender. Progressively add small amounts of the remaining liquid into the blender, pureeing in between additions until reaching the consistency of a creamy sauce. You might not have to use all of the water.

4. Pass the yellow corn sauce through a sieve if necessary. Set aside to continue to cool
.

Corn pico de gallo

5. For the corn pico de gallo, in a small bowl, combine the sweet yellow corn, chives and jalapeño. If you are serving the dish later on in the day, add the olive oil and salt immediately prior to when it will be served. Stir. If you are feeling extravagant, you can replace the olive oil for half olive oil and half truffle oil.

Black trumpet mushrooms

4. For the black trumpet mushrooms, place the sherry in a small saucepan. Heat over medium heat. Add the mushrooms and cook until the alcohol has evaporated and the mushrooms have absorbed the flavor of the sherry. Also set aside.

5. To cook the scallops, heat a pan over medium heat. Add the butter and, once warmed, add the scallops. Do not season the scallops with salt, since the ham is already very salty. Cook about three minutes on each side, until the scallops have reached a golden brown color. Occasionally, use a spoon to baste the scallops with the melted butter. To check for doneness, press on the center of the scallop. If they feel slightly firm, they are ready.

6. To serve, spoon the yellow corn sauce in each plate. Add the pico de gallo in the center. Sprinkle the sides with the black trumpet mushrooms. Place two scallops in each plate, top with the micro celery, and enjoy warm.

Click here to view the original article on MiamiNewTimes.com

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An Intimate Evening at The Dining Room: DigestMiami.com

Nestled just south of bustling 5th Street & Washington Ave is The Dining Room, a cozy 16 table neighborhood bistro with a charm all its own. As you enter the doors the warmth of a single chandelier and the flickering hue of candlelight greet you. Family portraits line the walls and the open kitchen teases you with the promise of the meal to come.

Intimate dining at the cozy Dining Room, Miami Beach. The warm, candle lit interior sets the mood for a romantic evening of fine dining.

Guests are treated to a view of The Dining Room's open kitchen while the freshly baked breads and truffle butter is prepared for your table. 

Scallops, wrapped in serrano ham, foie-gras sherry sauce, herb crostini, an exquisite appetizer and one of our favorite dishes of the night.

Click here to view the full article on DigestMiami.com

Horacio Rivadero wins Food & Wine's Best Gulf Coast Chef

OLA/Dining Room Chef Horacio Rivadero has won Food & Wine's Best Gulf Coast Chef!

Click here to view the Best New Chef results on FoodandWine.com and a congratulatory post from Eater.com here and a one from TheFood-e.com here.

RESTAURANT The Dining Room (Read a review)

LOCATION Miami Beach, FL

WHY HE’S AMAZING Because he’s making exquisite, gimmick-free Latin food with passion and precision.

BACKGROUND Ola (Miami Beach)

MUST-TRY DISH Braised pork with white bean puree, radishes and green mustard sauce.

HOMETOWN DESSERT Rivadero was born in Argentina; his playful take on baked Alaska is called baked Patagonia: pistachio cake with dulce de leche ice cream, passion fruit sauce and gorgeous meringue.

DOUBLE DUTY Rivadero also oversees the kitchen at Ola for his mentor, Nuevo Latin cuisine pioneer Douglas Rodriguez.

Dining Room Chef Horacio Rivadero on NBC Miami

Chef Horacio Rivadero and owner Zach Lieberman of OLA and The Dining Room Restaurants on NBC Channel 6 in Miami

Vote for The Dining Room's Chef Horacio Rivadero on FoodandWine.com

FoodandWine.com names America’s 10 most brilliant up-and-coming chefs every year.

Please log on and vote for The Dining Room's Chef Horacio Rivadero as the most talented new chef in America.

Click here to cast your vote now!

FoodandWine's Ben Sargent Visits Miami

Ben Sargent, host of TV’s Hook, Line & Dinner, visits Miami in pursuit of the elusive snakehead fish, and shares insights about urban angling and sustainable species while eating at the city’s great seafood restaurants.

"Stone crabs aside, sustainable seafood issues are tricky, both for out-of-towners like Carmellini and for local chefs. Horacio Rivadero, the seafood-obsessed chef of Latin-inspired favorite OLA and the stylish new Dining Room, admits he’s often forced to make difficult decisions. “When a fisherman tells me he has lobster from Maine that’s sustainable, and Key West snapper that’s local but not sustainable, I have to choose,” Rivadero explains. “I think sustainable is more important.” But he has found seafood that fits into both categories, such as cobia, a tender, white-fleshed fish that’s farmed in the Caribbean. At the Dining Room, he serves it as a ceviche topped with grapefruit sorbet."

Click here to read the entire article on FoodandWine.com  

Dining Room featured in TripAdvisor's 2012 Miami Travel Guide

Click here to download the full TripAdvisor.com Miami Travel Guide

Examiner.com: Dinner at The Dining Room

South Beach bursts with energy, itsy-bitsy bikini wearers (both men and women, especially at the Delano), gorgeous stretches of sandy beach and top restaurants like the Dining Room, a chic new hip spot just around the corner from Collins Avenue, at 6th Street and Washington Avenue.

The Dining Room opens its doors onto the trendy street that during the day hosts thousands of SoBe locals and visitors as well as scores of partiers who line up outside the thumping clubs during the hot Miami nights.

Set in a block of art deco modernist buildings, this sister restaurant to the larger and popular Ola is a cozy and welcoming newcomer to a neighborhood of trendy eateries and flashy shops and clubs.

The beige and dark wood interior, with its linen-covered tables and subdued lighting from a glittering crystal chandelier and subtle sconces that are perched above the room, lends the dining experience a sultry and noirish feel that is the perfect setting for this historic district. Outdoor tables are placed on the sidewalk of Washington Avenue with sturdy rattan and wood chairs that are the right accent to the Art Deco neighborhood. But enough about the décor, the food is the headliner here.

At a recent tasting by photographer Linda Covello, Chef Cristian Alvarez, one of the two maestros who are at the stove, created mouthwaterers such as his halibut ceviche with orange and yuzu juice, and apricot carpaccio was tender and lovely. This was followed by an open-faced mini NY steak sandwich and a touch of Malbec Chimichurri sauce, perched atop a slice of French baguette. Next came a shrimp glazed with garlic and tomato with a cucumber and aji limo salad; succulent and citrusy. These delightful amuse-bouches were followed by two signature appetizers from the menu: the Cobia Ceviche with citrus juice, red onion, cilantro, aji limo and garnished with a splendid grapefruit sorbet, and then a huge sea scallop wrapped in a crispy piece of Serrano ham with a palate-blowing foie gras sherry sauce.

The two main dishes chosen were the Branzino with lemon mash potatoes, Artichoke Escabeche and oregano oil, and the Filet Mignon Churrasco, with heirloom tomatoes blue cheese salad and Malbec Chimichurri. The Serrano Ham and Fig Salad with Baby Arugula, Pine Nuts, grilled Goat Cheese and Balsamic reduction is sublime. Even the French baguette accompanied by a little tub of homemade truffle butter is addictive.

Zach Lieberman, who co-owns The Dining Room with his brother, Brian, said the desire to create a dining experience that would conjure the nostalgia of their childhood in Miami is behind the warm, inviting and intimate setting as well as the attention and creativity put into the menu. His family has been in Miami since 1932, and the family photos that hang on the walls are a testament to a rich history of decades of South Florida influence and inspiration.

The Dining Room is located at 413 Washington Avenue, Miami Beach, FL 33139. Phone 305-397-8444.

Click here to read the full article on Examiner.com