MAKE WAY FOR NIKKEI! SURFSIDE’S 26 SUSHI & TAPAS INTRODUCES NEW MENU

Posted By : denise/ 120

Hello Foodie Friends,

Savor Our City was recently invited to attend a media dinner at 26 Sushi & Tapas in Surfside for the launch their new menu.

Since 2014, 26 Sushi & Tapas has been and remains one of the Miami dining scene’s best kept secrets. This unique Latin-Asian fusion eatery is 100% certified Kosher, serving the vibrant, flavorful Japanese-Peruvian cuisine known as Nikkei. But those in the know – kosher or otherwise – have embraced the restaurant for its casually chic ambiance, wallet-friendly pricing and delicious cuisine. Now, with newly-appointed Chef Miguel Gomez at the helm, the restaurant is unveiling a refreshed menu featuring creative additions to abundant offerings.

Passion Rita Cocktail

“The goal with 26 was to go beyond what many think of as ‘kosher food,’” says owner Morris Kaplan. “We wanted to provide something exciting and different to that community but also deliver a compelling and delicious menu for everyone. We’re excited about the new menu and hope it keeps our loyal fans engaged and gives folks who never gave us a try a great reason to come in.” 

The menu remains vast, offering plenty to explore and countless ways to mix & match to create a unique, immersive experience for each diner. Signature favorites – like the Nitro “Scallops” made from tempura battered scallops, rocoto aioli, sweet sauce,mixed greens and sesame seeds. Corvina Lettuce Wraps, made with Flounder tempura, Asian slaw, cashew pistachio crumble and aji amarillo aioli. Both of these items were extremely tasty, crowd pleasers for sure!

Nitro Scallops & Corvina Lettuce Wraps

Tuna Tower and Truffle Tiradito – remain. They’ve been huge sellers for years and are going nowhere. Joining them on the playing field are their new hot and cold tapas including: Causa Krab Tower – cold, savory potato layer cake typical in traditional Peruvian cuisine, served with Krab salad and fresh avocado;

Tuna Tower
Causa Krab Tower

Nikkei Tuna Salad with fresh greens, enoki mushroom, carrot, and tri-colored peppers tossed in ponzu sauce and topped with sesame seeds; and Nao Ceviche Ball – traditional Corvina ceviche cured in a house-made leche de tigre, red onion, lime juice and aji limon then tempura battered with panko and deep fried. This was a really unique dish and fun to eat too!

Nao Ceviche Balls

Also debuting, several new sushi additions including the Nigiri 5-star – Chef’s choice of five nigiri selections served atop sushi rice;

Nigiri 5-star
Tropical Roll
Tropical Roll

Tropical Roll – tuna, salmon, kiwi, guava and dynamite sauce topped with tuna and rocoto aioli;

Crispy Kani Roll – soy paper, plantains, avocado, scallions and cream cheese topped with Krab tempura, masago and curry aioli; Sandra Roll – a rice-less roll with Krab salad, avocado, cream cheese, and tempura topped with fresh tuna; and the Acevichado Roll – Whitefish tempura, sweet potato and avocado topped with Corvina ceviche. A word to the wise – the new rolls may be amazing but you would be missing out BIG TIME if you didn’t have their popular Maduros con Coco Roll – flounder tempura, avocado and cream cheese topped with sweet fried plantains and coconut flakes – Just order it, you’ll thank me later!

Assorted sushi: Karate Kid – Tuna/avocado/scallions/masago/aji amarillo/topped with salmon  El Miamito – Tuna/salmon/mango/coconut flakes/guava sauce/topped with avocado OMG Tuna/avocado/jalapeno/crispy shallots/hamachi & tataki on top/citrus sauce Pink Dragon – Krab tempura/avocado/sweet sauce/topped with dynamite Maduros con Coco – Flounder tempura/avocado/cream cheese/plantains/coconut flakes/sweet sauce

 

Maduros con Coco

 

Two unusual offerings worth a try: Sushi Burritos, which come in two styles – the Saltarito with sautéed salmon, fried egg, plantains, French fries and guacamole and the Three Amigos – fresh raw tuna, salmon and Hamachi with guacamole, scallions and a chimichurri ponzu – and the new Sushi Sandwich. Meant to be eaten with the hands, it consists of salmon, mango, avocado, scallion and dynamite sauce, layered between “slices” of pressed rice, served with guava dipping sauce. 

Sushi Sandwich

New larger plates include Branzino Livornese – fresh Branzino filet served on a pool of fragrant Livornese sauce of capers, Kalamata olives, garlic and cherry tomatoes, dressed with house-made shakshuka and served with potato wedges; Tuna Kovi, sesame-crusted, seared tuna served on a bed of quinoa risotto huancaina, topped with pico de gallo and a balsamic reduction; and a sweet & sour Red Snapper, grilled and served with grilled vegetables and rustic mashed potatoes.

Miso Bass
Strawberry Pavlova

The restaurant’s vibrant desserts have also received a seasonal upgrade; not to be missed offerings include a fresh Strawberry Pavlova served with whipped cream and the sinfully creamy Goat Cheese Ice Cream.

Goat Cheese Ice Cream

 

Apart from updated summer offerings, 26 Sushi & Tapas also boasts an impressive, four-hour long Happy Hour available Sunday through Thursday from 5PM-9PM. The Surfside mainstay has updated their Happy Hour food selection to include several Tapas-style items priced between $6 and $8 dollars. Guests 21 and over can enjoy 2-for-1 drink specials depending on the day:

  • Sunday: “Sunday Funday” – 2-for-1 Mimosas (available all day)
  • Monday: “Mojito Monday” – 2-for-1 Mojitos
  • Tuesday: “Tequila Tuesday” – 2-for-1 Tequila cocktails
  • Wednesday: “Watermelon Wednesday” – 2-for-1 Watermelon Elyx cocktails
  • Thursday: “Whiskey Thursday” – 2-for-1 Whiskey cocktails

Looking to spice up your next soiree or corporate event? As a premiere service caterer, diners can bring the 26 Sushi & Tapas experience to any home, office, or event space. The restaurant’s versatile catering menu offers a wide variety of crowd-pleasing options and can accommodate special ordering requests allowing guests to customize menus that make the most of an event and reach budgeting goals. For more information, contact Natalia Suarez at (305) 570-2626 or email her at nsuarez@26sushitapas.com. 

    

26 Sushi & Tapas is located at 9487 Harding Avenue in Surfside, FL. The restaurant serves breakfast, lunch and dinner Sunday through Thursday: 9AM-10:15PM; Friday: 9AM-2:30PM (closed for Shabbat) and Saturday: 9:15PM-11:45PM. Happy Hour is available Sunday through Thursday from 5PM to 9PM. Follow 26 Sushi & Tapas on Instagram: @26Sushi_Tapas and Facebook: @26SushiTapas; Telephone: (305) 570-2626; http://www.26sushitapas.com/

Until we eat (and drink) again…

I send you delicious wishes, xo

Denise

How One Restaurant Manages To Stay Open Despite Being Closed The Two Busiest Nights of The Week

Posted By : denise/ 446

Hello Foodie Friends,

Well it has been some time now since I have written a recent post (for those of you who notice). I have been a little bit on hiatus trying to acclimate myself to a more healthy eating pattern. In order to do this, I must refrain from personally eating out (and drinking wine) as much (I know, why would someone in their right mind voluntarily give these things up, especially wine, right?!?) Well fortunately, Savor Our City has a couple new contributors who have been graciously accepting the invites I have been receiving (for the most part) for these last couple months while I attain my goal weight. Here is one place I did decide to scope out personally last week.

It’s called Ditmas Kitchen & Cocktail, opened by Top Chef alum, Chef Alex Reznik formerly of La Seine, FigOly & Ivan Kane’s Cafe Was and run by Chef Joseph Reuter.  It is a kosher restaurant. Apparently, there is a kosher restaurant trend happening right now I read somewhere. Who knew?!? I really didn’t know much about the restaurant until I heard about it from my friend Shaina from Take A Bite Out of Boca, who was kind enough to invite me on behalf of Ditmas to experience it for myself, I just couldn’t pass this up. (Don’t worry, I didn’t blow my healthy eating too bad at all and didn’t have to give up anything in flavor at all. I tried everything prepared by Chef Joe that GM Larry had brought out to us. Here, see for yourself…

Mystery Meat Flatbread. This evening’s mystery meat was brisket. This was a very creative interpretation of flatbread. The dough was actually fried rather than baked in an oven and reminded me of the fried dough you get at the fair. It was light and fluffy with a very nice flavor. It was topped with a salsa verde that resembled pesto, arugula, peppers and a quail egg.
Crispy Deviled Eggs with Lamb Bacon. Another extremely creative dish.
“Fun Guy” Tacos. Get it? Funghi, aka mushroom.  Gotta love the humor spliced in throughout the menu. This was probably my favorite dish of the evening. Every component of this taco was fresh and each one complimented the other. Loved the little Kennebec (from ME) potatoes in there as well.
Farfalle con Broccoli. I thought the pasta was cooked nicely as was the broccoli, but I wasn’t wild about the chicken in this dish.
Steak special of the evening: Flat Iron Steak. This dish was perfectly seasoned and cooked to a lovely medium rare. The potatoes were delicious; nice and crispy on the outside and warm and soft on the inside. The broccoli mopped up the juices for extra flavor. The steak was garnished with what I think were chive bulbs. Nicely composed dish.
Dairy-Free Creme Brulee. Ditmas chose to not use any dairy in the making of any of their dishes but if I didn’t know any better, I would have bet there was cream in there. I don’t know what their secret is to creating such a creamy, luxurious mouthfeel as they have without butter or cream. I debated asking and in the end, decided to just enjoy the mystery.

Being a kosher restaurant certainly has its challenges/constraints, one of which is being closed on Friday & Saturday nights, two of the busiest nights of the week and where most restaurants make the bulk of their revenue for the week. Another constraint is cooking kosher; A kosher menu puts many things off limits. Of course, there is no pork or shellfish. Ditmas also is dairy-free, negating the need for the requisite separate kitchens and sets of equipment to handle meat and dairy. But Chef Alex and Chef Joe have learned and, if I may say, mastered how to adapt to cooking without certain popular ingredients and find the challenge is not so much what they are limited to cooking with, but pleasing the palates of the kosher clienteles’ tastes who are not so accustomed to more sophisticated interpretations on traditional kosher fare.

So how does Ditmas not only seem to be surviving these challenges, …er thriving despite them? I encourage you to head on into the restaurant yourself to experience these yummy creations and you will see just how it is Chef Alex & his team are winning over both kosher and non-kosher palates one bite at a time.  You’ll be hooked too!

Ditmas is open for Lunch: Mon – Thurs 11:30 – 2:30 and Dinner – Sun – Thurs 5pm till 10pm

They are located in Central Boca Raton on Powerline Rd. between Palmetto and Glades Rd.

21077 Powerline Rd. Boca Raton, FL 33433  561-826-8875

Until we eat (and drink) again…

I send you delicious wishes, xo

Denise