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Best Happy Hour for Foodies

18 Apr

Miami is flooded with hot hotels, or ritzy resorts accompanied by their sensational salons and expensive eateries.  Naturally, for these rich reasons the average drinker usually gets robbed by opulent overly priced drinks and broken bar bites. However, I’ve found an honorable happy hour with decent drinks and divine food inside Brickell’s bewildering 4 Seasons.  Their happy hour isn’t one of those Ocean Drive tourist traps either.

As a friend previously explained to me The Edge’s happy hour I was hooked  as soon as I heard $1 oysters. Also, the luxurious location would certainly not sway me from paying a visit.   Abiding by my foodie detective skills I further investigated this deal on their website.  I must say, I judged the 4 Seasons as too pompous  of a hotel, who wouldn’t dare give customers a frugal bar option.  Well, was I wrong.

Here’s the deal: It’s from 4-7PM and the kicker…it’s EVERY DAY.  In addition to $1 oysters, you get 2-4-1 small bites from the bar menu and 1/2 priced draft beer, specialty cocktails and select wine.

Since, this seemed just too good to be true I had to check it out for myself….for research purposes only.…not drinking…. Ok, you caught me. I decided it would be cool to pre-game here before Joey and I took the metro mover to the Heat game. Fortunately for us, since it was ULTRA weekend, we had the liberty of watching all the molly poppin’ hipsters come aboard in their neon tutus and furry boots.

IF you haven’t been inside The 4 Seasons, it’s a sight to see.  You can walk out by the pool and check out a breathtaking view of Brickell’s Financial Skyline…for free! Even going for a drink at the bar is an experience anyone in Miami must pay a tribute to.

When we entered inside the hotel we strut by the over-weight looking Buddhas and rode the elevator to the 7th floor. The  restaurant and pool deck are both located on the same floor as the lobby.  We skipped down the yellow brick road long golden gleaming hallway and turned a quick left into the underpopulated heaven.  Since it was a 4PM on a Sunday, you can only imagine how packed it was..not (more service for me!)  I’m not going to lie but, I was pretty excited.  It’s almost embarrassing how giddy I get going to new restaurants.  Boy, being at The 4 Seasons made me girlishly giddy.

Hand Cut Potato Chips are way better than bread

Hand Cut Potato Chips are way better than bread

After checking out their happy hour menu (more than once…) I knew chef Aaron Brooks would not let me down.  As we sat down at the long rectangular marble bar, we were greeted by 2 comic bartenders who were very hospitable during our quick dine.  While Joey was observing the bar menu that I already memorized from front to back, I ordered myself a glass of prosecco because, I was in a celebratory mood.  Along with my fizzing fluke came a small basket of potato chips.  These aren’t of course just any potato chips either, they’re hand-cut and perfectly crisp because, again this is no joke of a happy hour.  As Joey took a bite and gasped in awe, I smirked to myself as I knew this the only beginning of something great.

  • They do look good

    They do look good

    Stone Crabs:  Unfortunately, these are not part of the happy hour. I noticed them on the “bigger bite” bar menu and it’s very rare I can say no to stone crabs.  These were pretty large and meaty but, for $9 a piece I would have expected them to taste more of the ocean. I probably wouldn’t splurge on these again but, if they were fresher…perhaps.  The zesty mustard sauce was very appreciated too.

  • (Side note: Season ends May 15….worst day ever)
  • House Cut Fries: I recently wrote about the Duck Poutine french fries from The Hoxton, naming them the “Best in Brickell.”  Can I get a take-backs please?  The way they’re prepared is absolute perfection from the slicing  and cooking to the seasoning and side sauce. These fries are fabulous  JUST the way they are but, once you dip one into the accompanied truffle aioli…you’re in shock that it indeed just got better. You might want to ask for more truffle aioli since, I smothered my thick hand cut french fries into my favorite expensive mushroom.  

    Oysters and Hand Cut Heaven

    Oysters and Hand Cut Heaven

  • Oysters:  Can you say holler for a dollar?  Yeah, yeah $1 oysters are practically becoming a norm on happy hour menus but, not like these. This freshly shucked American delicacy is incredible and instantly blew the stone crabs away. The mojo mignonette sauce makes the slippery journey down your throat much more enjoyable. Order these.  
  • Fried Calamari

    Fried Calamari

    Fried Calamari: Their calamari is just another example of how Aaron Brooks elevates simple menu classics into something extraordinary. It’s hands down,  one of the best fried calamari dishes I’ve eaten. They’re delicately fried and tossed with an addicting rosemary- jalapeno salt.  The tangy  dipping sauce complimented the crunchy squid perfectly. You’ll never think of calamari the same.

After indulging into some supreme bar bites, and plenty of Chardonnay I was sad to leave.  I’m not sure if it was because my taste-buds were jumping with joy or if the coconut foam the bartender was concocting looked good enough to stay.  My boyfriend and I were completely pleased with the happy hour, besides from the stone crabs.  We had a good buzz and if we stayed I couldn’t imagine how poorly my wallet and head would feel the next day.

One thing I love about The Edge is all their engaging fooide events.  If you go onto their website, there is always some kind of  tasting, workshop or price-fixed dinner in the works. It’s among a top priority in my to-do list.  As I’ve already briefed you on how fresh the food is, The Edge partakes in farm to table philosophy.  There is even a garden near the pool dedicated for the chef’s spices and rubs.  I cannot wait to go back! I definitely want to try one of their specialty cocktails such as a signature BBQ Collins or Hibiscus Mojito. I could explain a little bit of the dinner menu but, that would be too much of a tease for both of us!

I highly recommend this 3 hour window to anyone who has been wanting to go to The Edge. It’s a great preview to see what’s really in store. If you can’t make happy hour try their 3-course $19 lunch special. You’ll absorb a phenomenal feel for the atmosphere and dining experience.  Let’s be honest with ourselves, half the food during a typical happy hour is old, soggy and greasy.  Why not treat yourself for the same price to attend a genuinely delicious time?

It’s only a taste of how far this restaurant will go towards The Edge of excellence.

Impress your mom on mother’s day at their brunch!

Location: 7th Floor at 4 Seasons Hotel, on 1435 Brickell Avenue

Reservations: Suggested on weekends  - 305-381-3190

Hours: Pretty much open all day

Wine Tastings: Offered 1, 3 and  if 4 Friday each month, $20 a person and reservations aren’t required

Cooking Classes: Once every month, book in advance

Happy Hour: Every day 4-7PM

Dress to impress

Kick your Summer up a notch with my Basil Sangria and Guac’ that will knock off your Sock

6 Aug

Marshall’s might by new favorite store for kitchen gadgets. 

My boyfriend and I went there a couple of weeks ago and I somehow, naturally ended up the kitchen tool aisle.  When I found the eye striking, stone mortar and pestle for nearly only $10 I had to have it! ! It was not a hard sell, as soon as I mentioned how much better my guacamole would taste….and just think about how good my mojitos would turn out!

This weekend I finally took this thing out for a test drive.  I used it to make my healthy holey moely guacamole and the Best Basil Sangria. 

What else can you eat and drink in this blazing summer? 

Not only does this toy make you look super authentic when you mash up guacamole in a stone bow nonetheless, but other uses are:

  • free weight-It’s surprisingly heavy…

    Making Guacamole was way much more fun with this thing

  • grind seeds and herbs to make your own spices! =what now penny saver?
  • mojito madness! – well….that was my deal breaker 
  • drop on an enemies toe, it will be in pain

Here’s what you need for Guacamole for about 6 people to indulge in: 

  • 2 Florida avocados or 4 haas…Floridian’s do their avocados right
  • 1/4 cup of red onion for some tangy crunch
  • 2 tbsp. of chopped cilantro to add a fresh intoxicating mexican aroma in su casa  
  • 1/4 cup. of red bell pepper for some spicy crunch
  • 2 tsp. minced garlic…Mexican meet Italian
  • 2 tbsp. fat-free sour cream to fluff it up a bit
  • 1 tsp. PAPRIKA to kick it up (if there is smoked paprika in your store BUY IT and use..the smoky flavor is incredible.)
  • some pepper and LOADS and loads of SALT (just think about how much salt you need to add on avocado in the first place)
  • 1/2 of a lime’s juice or that bottled crud
  • optional: Jalapeno …my boyfriend gets annoyed I attack everything edible with heat …opps
  • must: few dashes of tabasco ya’ wacko

And you cannot have a Mexican fiesta without a drink. 

This batch is enormous, economical and essential for large parties, for my Basil Sangria, GET:   

  • A GIANT jug of Carlo Rossi burgundy (sold at local grocery stores, not the fancy places where they offer you sick samples) or 4 bottles of spanish table wine
  • 1 1/2 cups of orange juice and it’s healthy!
  • 2 c. of Brandy… I like my drinks strong, thank you very much  
  • 2 c. of orange liquor or triple sec to add a sexy scent
  • 2 cup. of lemon lime soda…I tried to buy Diet but my boyfriend hates that splenda stuff I adore
  • Sprinkles of cinnamon…Christmas in August much?
  • For the fruit: whichever you prefer really, I used 2 pears, 2 apples, 1 orange, 1 lemon and 1 lime sliced up finely
  • The secret ingredient: Basil - not frekin’ Basal, grab about 8 leaves or so and mince those using a mortar & pestle or a  lame, boring knife

Here are my silly steps for Guac’

Special equipment that is preferred is a mortar and pestle because, it’s way more fun, easy and….cultural ….

  1. I did this one avocado at a time because, it started raining green in the kitchen and I am not talking about money. That would be entirely o.k.
  2. Take one avocado in a bowl or whatever is around and start mashing with whatever ya’ got, work for your food.
  3. While mashing add mad salt, I probably added 2 tbsp. in all seriousness. Avocados themselves cry for salt. 
  4. Season with some paprika and some pepper…afterall pepper goes in everything right? 
  5. Add in the cilantro and mash that a bit in there. 
  6. Then pour in the onions, bell pepper, hot sauce, lime juice and sour cream.
  7. After it’s mashed to your perfection put to the side and mash down the other avocado and season with stupid amounts of salt.
  8. Add them together in a pretty bowl or your mortar and pestle stone for a neat presentation and eat away that healthy fat and oil your body is craving. 

Fun Fact: Did you know keeping that giant seed in the middle of your avocado will keep it looking more green and less gross?  So, when you serve the guac keep the ball in the bowl to assure your dip is godly green looking. 

But, before you eat don’t get thirsty. 

This Sangria is very sneaky.  It’s so sneaky that you might have to pace yourself while drinking this….  like seriously, sneaky but deadly delicious especially for some MORE  fun in the sun.

  1. Alright here is the killer secret-soak cut up fruit in 1and 1.2 c. brandy and cinnamon overnight or for as long as you can wait for your next drink. 
  2. You are going to need an enormous bowl or extra-large pitcher or two….so start pouring your tasteless table wine in
  3. Add in the orange juice, triple sec, 1/2 c. of leftover brandy (unless you did shots) and lemon lime soda.
  4. If you have my latest fav. gadget mash the basil in the mortar &  pestle and add some water into it and mix in your formulating sangria. 
  5. If you have minced basil that will work too. 
  6. Last but not least add in all the drunken fruit, if you want to take a bite of the fruit, watch out-they will certainly bite ya’
  7. Serve in a giant bowl with a ladle for a party, it will surely be a hit,,,hopefully if no one hits the floor :)

    Go green!

Sidenote: Freeze leftover cilantro and basil for later uses.

One fabulous thing I like to do with the sangria is put the little leftovers in ice-cube trays. Of course, you can keep the sangria in your fridge for almost a week ..or maybe less depending on how much you like to drink .  These ice cubes are excellent to toss into a glass of champagne or even mimosas for a more fruitful sip or … five.  They would be a perfectly pretty addition for a girl’s brunch.  You can even leave the frozen cubes out to thaw for a sort of slushy cocktail.

Besides buying a mortar and pestle for your kitchen I also suggest buying a Basil plant.  It practically equates to buying basil from the store. They only require water and sun and you can eat it…that’s way better and cheaper than a pet or kid….wait….same thing.  Anyways, it’s more green for the world and you save some green.  

Don’t be a Mex-i-can’t and be all Mex-i-can. 

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