Savor Brickell Samples the Best of Brickell has to Offer

Photos By Jason Hesch

Best Restaurant Week… oops, I meant Brickell Restaurant Week. The first week of May was Brickell Restaurant Week, organized by the Brickell Living and Brickell Marketing Group. I was fortunate enough to attend their signature kick-off event Savor Brickell at the W Miami, formally known as the Viceroy and the Icon. This is such a unique building with their ground floor support columns resembling easter island stone faces. The event took place at the rooftop Whisper room. After entering the oh-so small lobby, which has its own entrance, right in front, by the way, I took a ride up fifty flights in the all mirror elevator. It’s one of the tallest buildings in Miami, so the elevator ride takes while. But just enough time to admire yourself or your fellow elevator patrons in the mirror, all three sides are mirrored, the ceiling, and the two non-door walls.

It’s a party in the sky, with the vibe and the people wearing colorful eclectic outfits. I saw lots of polka dot shirts, it must be in fashion. So much food in such an amazing scenic atmosphere. Floor-to-ceiling windows gives a panoramic view of the city, almost 360 degrees. Even the bathrooms have spacious window views. Take a dump while that vulture flying high watches.

There were 16 Brickell restaurant showcasing what they have to offer. I was sure to note which places I like to further investigate, during the restaurant week period.

Tacology: made the classic go-to soft taco made, no ingredient sign necessary, with a choice three hot sauces to choose from. Tacos were made with pork, bacon, white onions, cilantro and pineapple on soft corn tortilla. Always a thumbs up.

Sushi Sake: Three offerings: Salmon bites, bobby salad, and angel roll. I tried the bobby salad because it was made with shredded imitation crab on top of a crispy wonton.

Spaghettino: I tried the light truffle cream gorgoletta sauce on bowtie pasta and sprinkled with grated parmesan cheese. Other sauces available to try were pomodoro sauce made with meat and the vegetarian primavera sauce.

Pubbelly Sushi: One of my favorite dishes of the evening. This tuna or salmon Pizza was simply, delicious. A unique twist on the famous pizza idea I haven’t seen before. The sign says tuna, but I’m sure this is salmon. Made with “salmon sashimi, aioli, truffle oil, maldon salt, pearl onion, and pea green tendrils on top of a crispy tortilla.

1111 Peruvian Bistro: I like ceviche and this was a really tasty ceviche. Ceviche apaltado made with corvina, creamy leche de tigre, avocado, capers, aji limo and evoo. Served in a bamboo boat cup was light and tangy.

Two wine vendors were present. Ojala Wines served a choice of a white chardonnay and white zinfandel.

Landmark Winery served a choice of pinot noir and white chardonnay. Along with Fuji water.

Lima: Three offerings: Leche de tigre tuna tartare with mango and seaweed. Two gazpacho soups. A green purée of cucumbers with honeydew and a orange one with yellow pepper and yellow tomato with baby shrimp skewed.

La 20 Deli: Chicken flautas made with tinga chicken, tomatoes, chipotle sauce, romaine salad and pico de gallo.

Gyu-Kaku: Japanese BBQ. Two offerings. Spicy tuna volcano, terriyaki pork tacos, spicy tuna tacos, and pork gyozas. The taco shell had the same texture as a chalupa. Who would have thought Japanese and BBQ can go together. It’s like saying Japanese and Peruvian food can go together, oh wait, that is a real thing too.

Fratelli Milano: Two pastas. One was Penne alla Checca made with bruschetta tomatoes, mozzarella, basil, and light tomato sauce. The other with Fusilli ai Tre Funghi made with shiitake, porcini, and portobello mushrooms in a creamy truffle sauce. Both with sprinkled parmesan cheese.

Cantina La 20: Aguachiles with shrimp and octopus. Topped with micro-cilantro and crunchy baja tortilla fry.

15th & Vine: Baked beets salad made with salt crusted beets, smoked sour cream, salmon row and dill. This dish was spectacular. Light, salty, and healthy. I’m kind of exploring healthy vegan creative dishes so this was right up my alley. I like to end on a high note. This is my favorite dish.

Now that Brickell Restaurant Week has officially begun it is time to Savor Brickell. I encourage you to experience the wonderful delight this special food deal has to offer. A three-course meal for a price that can’t be beat.