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

Posted By : denise/ 130

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

Tantalizing Tapas at Temper Grille

Posted By : denise/ 501

 

Hello Foodie Friends,

I recently organized and attended a media/blogger tasting at the newly opened Temper Grille restaurant in West Boca and was thrilled to take a seat and experience all the wonderful tapas and delicious wines that would start magically appearing on our tables.

Small Plates…Big taste. Food with Attitude! That’s their motto. Temper Grille features fine wines, a unique tapas menu, and an assortment of dishes that resonate with the Chef’s fiery tastes and attitude.

Temper Grille opened April 2010 in Granger, IN with Chef Sean Kelley and Co-founder Erick Guerra at the helm and has been wildly successful ever since. The name, Temper Grille, is a nod to Chef Kelley whose reputation in the past was that of a loose cannon with a spicy temper. “Yes, it is true,” Kelley laughs a little now. “I was a hothead”. Today the name now serves as a constant reminder of who he was and personifies the bold flavors he serves in each and every dish.

Midwest Living Magazine had this to say about Temper Grille… This intimate tapas-style restaurant has a unique food menu, as well as an extensive beer and wine list, all of which is sure to please any palate. From the house-cured bacon to duck bites and seared ahi tuna, Chef Sean Kelley doesn’t shy away from big flavors – and you shouldn’t either!

Earlier this year, plans to expand to the South Florida market came to fruition, when Chef Kelley and Erick Guerra found the perfect location in West Boca Raton to open their second location. “We are excited to share our culinary vision of an upscale American Fusion Tapas restaurant. Fresh ingredients, bold flavors and always cooked to order, each dish is plated and delivered to your table once it is ready for you to enjoy and share. No heat lamps or microwaves here. Welcome to food with attitude. Welcome to Temper Grille”, says Erick Guerra.

The new Temper is double the size of the one in IN and has full a bar.  Although the core menu is much the same, Chef Ryan Emmons, the Executive Chef of the Boca Raton location, is adding his own style and attitude through the feature menu that change Wednesday of each week.

Temper Grille uses fresh ingredients that arrive daily and is always in search of local purveyors and sources that offer the quality, flavor and freshness that makes up each and every dish. The Granger location uses local sources such as duck from Maple Leaf Farms, potatoes from Arthur Snyder’s farm and sauces from Sunny’s Korean. In Boca, Chef Emmons has begun working with local farms and purveyors to bring the freshness of the local market to an already delectable menu.

Wing lovers are in for a treat with what Chef Kelley aims to create some of the best chicken wings in the area. The wings are brined for seven days, wood smoked using a blend of specialty woods, deep fried for a crisp texture and then tossed in one of a few different Temper Grille signature homemade sauces. The sauces range from garlic butter to hotter than even the heat-loving regulars can withstand. “I didn’t want to just make a wing. I wanted to make a statement,” Kelley said, and even with the hottest of the TG sauces, the statement comes through loud and clear and full of flavor.

Temper offers a selection of “bites” such as lobster, shrimp, steak and duck which are a Temper fan favorite and a staple to the restaurant. Others go crazy over the Temper Noodles which are served with a fried egg on top and tossed in one of the signature sauces to spice it up to your liking.

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Temper Noodles Yaki Soba Noodles sauteed with a vegetable blend. Seasoned with Sunny’s Korean Terriyaki and Spices topped with a fried egg.
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Duck Bites (Maple Leaf Farms) Seared and topped with Black Cherry Sauce and Remoulade

The number one item on the menu, Kelley says, is the signature macaroni and cheese. It is made with scientific precision and, at the same time, lots of love. “That’s what food is,” he explains. He doesn’t just make macaroni and cheese, he takes his brush to it and creates it. He is so secretive about the four cheeses that go into this delightfully decadent mix that not even his closest of family truly know the exact blend.  Guests can select from a variety of versions:  lobster, roasted pepper, blackened shrimp and smoked pork belly and can also order a gluten-free version, with 24 hours’ advance notice.

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Mac & Cheese Four Cheese Blend served with Cavatappi pasta and topped with a buttery crumb. Cooked to a beautiful golden brown. We could not stop ourselves from eating this dish. It truly is perfection on a plate!
Collage 1
Top left: Chop Salad – Sliced Strawberries, Mandarin Oranges, Candied Almonds, Bleu Cheese Crumbles, Dried Cherries, Parsley and tossed with a Blood Orange Vinaigrette and topped with Green Onions. Top Right: Jumbo Scallops: U10 Sea Diver Scallops Blackened and Seared and served with a Mango Chutney. Bottom left: Ahi: Seared Saku Coated in Sesame Seeds served with Soy Wasabi Sauce & topped with a Soy Asian Ginger Glaze. Bottom Right: Mini Steak Chimmi’s: Sliced Steak (served cold), Tomato strips, Avocado and Chimichurri Sauce served with Toast Points.

corn & lobsterCreamed Corn with Red Pepper Sauce Lobser Bites: Sauteed Lobster finished in a Garlic Cream Sauce and served on a bed of Smashed Potatoes and served with Naan points.

Chef Kelley and Erick Guerra are collectors and aficionados and you can spend about as much as you want on a bottle of wine from their collection. “Through the years we have developed very close relationships with some of the top winemakers in the world and are working on crafting a one of a kind menu sure to please wine enthusiasts of all levels and complement our one of a kind cuisine”, said Erick. An entrepreneur and investor, Erick Guerra owns a number of different companies and recently released a ultra-premium tequila and rum brands which are featured at the restaurant. “We proudly serve both of our award-winning brands, Don Cheyo Tequila and Jav’s Rum, and have a number of cocktails and dishes infused with them”, Erick says.

Collage 3
We were served two delicious wines, the Pinot Grigio on the left and the Petite Sirah on the right.

Temper Grille’s staff provide attentive, informed service, the kind that helps a newcomer work through the menu and understand it better. It’s not easy to find such service and a treat when it works. “It’s that service that really defines a restaurant,” Kelley said. I would concur. Our server Brenna, was the best in the biz if you ask me. Not only was she exceptionally attentive to our needs, but she kept us laughing and entertained throughout the evening. I will certainly request Brenna on my next visit back, you can count on that!

Collage 4
For dessert, we had their famous Angel Food Cake. It’s made in-house (although not this house. It is currently being made by their Baker at Temper Grille in IN since they haven’t found one down here yet who can replicate it exactly). It is my favorite. The Angel Food Cake is grilled and then topped with their light and fluffy house-made whipped cream and then strawberries that have been macerated in a fig balsamic marinade are drizzled all over the top. Heaven on a plate! The second dessert that we got to try was the Chocolate Truffles. Very rich and very decadent. You don’t need a lot of these to satisfy that chocolate craving. Divine.
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Executive Chef Ryan Emmons with Temper Grille co-owner Erick Guerra 

Temper boasts a happy hour every day from to and half priced wine bottles, $100 or less, every Tuesday. They currently have live DJ’s every Friday and Saturday and are currently searching for musicians to play live on their music stage. They remain fairly active in their social media pages and constantly update followers with upcoming events, feature menus, drink specials and more. “Be sure to log into our free guest wifi and join our loyalty program to begin earning free food and drinks and receive invites to our special events and wine dinners”, says Erick.

 

Temper boasts a happy hour every day from 4pm to 6pm and half priced wine bottles, $100 or less, every Tuesday. They currently have live DJ’s every Friday and Saturday and are currently searching for musicians to play live on their music stage. They remain fairly active in their social media pages and constantly update followers with upcoming events, feature menus, drink specials and more. “Be sure to log into our free guest wifi and join our loyalty program to begin earning free food and drinks and receive invites to our special events and wine dinners”, says Erick.

Temper’s dishes range in price from $8 to $20 and the check average is $65 to $70.

Temper Grille is located at 9858 Clint Moore Rd. in Boca Raton. (561) 717-8081

They are open Tues – Thurs 4pm – 10pm, Fri – Sat 4pm – 12am and closed Sun & Mon

Website: TemperBoca.com

Facebook: TemperGrilleBoca

Instagram: @TemperBoca

Hashtag: #TemperBoca

Until we eat again…

I send you delicious wishes, xo

Denise