Best Things to Do in Miami: Food Events October 16-18, 2020
Support the independent voice of Miami and help keep the future of the New Times free.
This weekend, Mamey Miami’s Chef Niven Patel will be representing at the James Beard Foundation and Taste One’s Taste America virtual event. Esotico is also starting a Sunday brunch with tiki motifs and the stone crab season starts at Joe’s.
The Lincoln Restaurant
Photo courtesy Lincoln Eatery
Pizza Party in aid of the Parkinson Foundation
Tonight and tomorrow, Lincoln Eatery is hosting the Pizza Party, an event hosted by chef and instagrammer Kaleigh Ann and benefiting the Parkinson Foundation. Pizzas are prepared on the dining room’s garden terrace and sold in advance. The Parkinson’s Foundation, an organization dedicated to accelerating research to fight the disease and improve the lives of those affected, receives 100% of all event proceeds. The event will also feature live music from Big Brooklyn Red. Friday October 16 and Saturday October 17, 6 p.m. to 8 p.m. at the Lincoln Eatery, 723 Lincoln Lane N., Miami Beach. Tickets are $ 25 and include a pizza on eventbrite.com.
Chef Niven Patel opened Mamey at the Thesis Hotel in Coral Gables.
Photo courtesy of Mamey
Try America Miami with Mamey
This Sunday, the James Beard Foundation and Capital One are hosting a virtual dinner series in 20 cities to celebrate local and independent food. In Miami, Mamey’s Head Chef Niven Patel will represent the city and offer a three-course pick-up menu paired with wine- and whiskey-based cocktails. Highlights include Wahoo Ceviche with coconut leche de tigre, Ghee Thali with smoked lamb korma and Key Lime Cheesecake Flan. Meal can be picked up on the afternoon of October 18 in Mamey Miami (1350 S. Dixie Hwy., Coral Gables). Plus, each ticket grants access to cooking demos and a national broadcast starring a range of friends, chefs and special guests from the James Beard Foundation. Buy tickets through members.jamesbeard.org.
Tiki cocktails for Sunday brunch.
Photo courtesy Esotico
Aloha brunch on Sundays in Esotico
Enjoy handcrafted cocktails, a delicious brunch menu and a live rock and roll band in the tropical themed bar at Esotico’s Sunday brunch. The highlights of the menu include the Hawaiian version of roast chicken and waffles with yakiniku sauce and roasted spring onions, as well as fried spam rice with XO sauce, cantimpalo sausage, an egg with the sunny side up and nori. Sundays from 11 a.m. to 4 p.m. at Esotico Miami, 1600 NE First Ave., Miami; 305-800-8454; esoticomiami.com. Reservations are required.
Photo courtesy Joe’s Stone Crab
Stone crab season starts at Joe’s Stone Crab
Florida’s stone crab season has finally started at Joe’s stone crab. Owner Stephen Sawitz has been busy getting Joe ready for the big day and has made some small but significant changes. Primarily, Joe’s has turned its back parking lot into a 1,400-square-foot backyard with 40 tables and a new al fresco kitchen. This increases the restaurant’s capacity for outdoor seating and provides a second entrance to the restaurant. Other safety features include UV light in the HVAC system to disinfect the air flowing through and impact-resistant windows throughout the restaurant that can be opened to circulate more fresh air. The biggest change could be Joe’s longstanding no-reservations policy: a limited number of reservations are accepted each night through the Resy app. 11 Washington Ave, Miami Beach; 305-673-0365; joesstonecrab.com. Lunch Friday, Saturday and Sunday 11:30 a.m. to 2:30 p.m. (Joe’s Takeaway is open Monday to Thursday for lunch.) Dinner Sunday, Tuesday, Wednesday and Thursday from 5:00 p.m. to 10:00 p.m. and Friday and Saturday from 5:00 p.m. to 11:00 p.m. (cocktails start Tuesday through Sunday at 4 p.m.)
Keep Miami New Times Free … Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we want to keep it that way. We offer our readers free access to concise coverage of local news, food and culture. Produce stories on everything from political scandals to the hottest new bands with bold reporting, stylish writing, and staff everything from the Society of Professional Journalists’ Sigma Delta Chi Feature Writing Award to the Casey Medal for the Deservable Journalism have won. Given that the existence of local journalism amid siege and setbacks has a greater impact on advertising revenue, it is now more important than ever to raise support to fund our local journalism. You can help by joining our I Support membership program which allows us to continue to cover Miami without paywalls.
Clarissa Buch is a reporter and food critic who has covered Miami for more than half a decade. Her work focuses on food and culture (and food culture).