Foodable Labs Releases Miami's Top 25 Restaurant List

Foodable Labs Releases Miami's Top 25 Restaurant List

Hey there Miami! Did you miss us?

Foodable Labs is back to share the updated Miami Top 25 list. This compilation is based on a large consumer sample set and it has provided us with an exciting restaurant list that features 17 new spots to check-out.

What is great about Miami is the fact that it has something for every palate.

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Small Kingdoms: The Pubbelly Boys and Their Culinary Empire in Miami

Small Kingdoms: The Pubbelly Boys and Their Culinary Empire in Miami

We are well-aware that being an operator with just one concept isn’t easy. Then it often takes years of hard work, blood, sweat and tears to expand to a culinary empire with several concepts. 

Foodable’s Small Kingdoms series highlights the restaurant groups, whether they are emerging or well-established. with multiple successful concepts in one specific area.

The Pubbelly Group is based in Miami and has three founding partners. Often referred to as the Pubbelly Boys, Chef José Mendín, Andreas Schriner, and Sergio Navarro– have a Small Kingdom of restaurants in South Florida that foodies, especially those that love pork, can’t get enough of.

Pubbelly Noodle Bar, Pubbelly Sushi, Pawn Broker, PB Ysla, and even the Food Republic, a restaurant which is on Norwegian Cruise Lines­– are all operated by the Pubbelly Boys.

We decided to sit down with Chef José Mendín to learn what it takes to create multiple thriving concepts and what advice he has for inspiring restaurateurs.

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Quick Six With...Executive Chef Julia Doyne and How She Forges the Way in Miami's Food Scene

Quick Six With...Executive Chef Julia Doyne and How She Forges the Way in Miami's Food Scene

By Mae Velasco, Custom Content Editor

Executive Chef Julia Doyne is a powerhouse in the culinary world — and not just because she is the first female executive chef of The Forge, an iconic steakhouse in Miami that has made its name since the 1930s. (Fun fact: Talk about historic! The actual building was originally a blacksmith's forge used to create iron gates and sculptures for affluent locals.)

We saw how The Forge has merged its past with modern techniques and flavors under Doyne's leadership in this episode of Table 42, but how did she get to where she is today? Raised in Cleveland, she remembered the moment she fell in love with cooking: she was 5 years old, peeking over at a batch of perfectly-made chocolate chip cookies, under her mother's watchful eye. While she considers working as a dishwasher at 13 her first real experience in the kitchen, she answered her calling of gourmet dreams during her years at the University of Pittsburgh.

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Chef Julia Doyne of The Forge Irons Out Historic Steakhouse With New Flair

Video Produced by Denise Toledo

The Forge has been an icon in Miami since the 1930s, but with the introduction of new executive chef, Julia Doyne, the renowned American steakhouse is getting a new wave of attention.

Doyne has had a love affair with cooking ever since her mother taught her how to make the perfect chocolate chip cookies at age 5. Her first job was in New York with highly acclaimed Chef Marcus Samuelsson at Aquavit. There, she perfected the Swedish and Nordic techniques of pickling, curing, and smoking. Doyne went on to work for Michelin-starred Chef Christopher Lee as a line cook before working her way up to sous chef. When Chef Lee took the position as The Forge’s executive chef, Doyne jumped at the opportunity to be the chef de cuisine at the most legendary steakhouse. Last year, Doyne made another leap when she was appointed to executive chef of The Forge by owner Shareef Malnik.

“Then he said, I would like to offer you the position, and I kinda knew it was gonna happen, you know? It was kind of obvious, but my heart still just exploded and I just had to keep my cool,” Doyne said.

On this episode  of “Table 42,” see how the cuisine at The Forge merges the American steakhouse genre with modern techniques and flavors under Julia Doyne’s leadership. For example, Chef Julia’s General Tso’s Octopus is a new take on a classic, and Chef Doyne transforms the dish with ease.

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“You wanna braise it for a really long period time with vegetables like carrots, onions, a little bit of red wine. You wanna submerge it in this liquid and once you cool it off it’s really easy to char,” she said.

Their signature dish, the Super Steak, really defines the cuisine at the Forge. They have perfected it with quality meat and the perfect sear.

“...Our Super Steak, it’s a 16-ounce dry aged strip. We’re gonna put it on the grill and then let it rest a little bit. You wanna get a good char flavor to seal in the juices,” she said.

Watch the full episode to see how Chef Julia Doyne is forging the way!

But an impressive menu isn't the only thing to The Forge's name. The Forge boasts huge, elegant dining rooms, each with its own style. The building was originally an actual blacksmith's forge, used to create iron gates and sculptures for wealthy Miami residents. It is even outfitted with a number of secret passageways and rooms. Not to mention an expansive wine cellar with bottles aging back almost 200 years!

Curious to learn more? Take a tour of The Forge’s Wine Cellar here.

Raw Republic: Why This Independent Operator Sees Raw Juice Healthy Lifestyle Brands Here to Stay

Raw Republic: Why This Independent Operator Sees Raw Juice Healthy Lifestyle Brands Here to Stay

By Kerri Adams, Editor-at-Large

Concepts with a raw juice focus were born from the healthy lifestyle movement. As diners learn more about putting the right fuel in their bodies, the more raw juice concepts are opening their doors.

Raw juice has emerged as a trendy millennial obsession because these cold-pressed juices are seen as great sources of vitamins, minerals, and antioxidants. They are a convenient way for consumers to quickly get all of these healthy ingredients in one sitting. 

Not to mention, these concepts often offer much more than just juice. There are also vibrant veggie and protein stacked bowls and Vegan and Vegetarian food selections. 

But, will these concepts eventually lose steam like some of the froyo brands? Or are these eateries cleverly weaving their way into the healthy active millennials lifestyle?

We sat down with Zack Stein, one of the co-founders of Raw Republic, a raw juice concept in south Florida that is opening a second store location at the end of the month, to see why he sees so much potential in this market and what has attributed to the success of their first store. 

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