Miami’s Best Food Events April 9 to April 11, 2021
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This weekend, Levain Bakery in NYC is available in Miami via Caviar. Bagel Balls is opening a limited-time popup on Lincoln Road. Burger Beasts Beast Box also works with Night Owl Cookies, Pastelito Papi, Arbetter’s and Johnnie’s Pit BBQ.
Photo courtesy of Burger Beast
Beast Box at Arbetter
Burger Beasts “Beast Box” is available for pickup on Friday nights, with a selection of droolable picks from local Miami spots, including chili dogs from Arbetter’s, beef and cheddar sandwiches from Johnnie’s Pit BBQ, pastelitos from Paselito Papi, and cookies from Night Owl ($ 75). The box also contains two Burger Beast burgers, which are made with double patties, cheese, pickles, and guava sriracha ketchup. A limited supply of boxes can be pre-ordered. Orders must be placed prior to collection. Order through burgerbeast.com while stocks last. Collection will take place on Friday, April 9th, between 9:00 p.m. and 10:00 p.m. from Arbetter (8747 SW 40th St., Miami).
Levain Bakery will only show up in Miami this weekend.
Photo courtesy Levain Bakery
Levain Bakery Pop-Up
Levain Bakery and Caviar are launching a delivery-only, time-limited pop-up that brings Levain Bakery’s legendary and Instagrammable cookies to Miami. Levain Bakery’s cookies are only available this weekend and will be exclusively available from Wynwood to South Beach through Caviar, an all-in-one grocery ordering platform. Customers have the option to order two prepackaged biscuit assortments priced at $ 27 each. The signature biscuit range includes chocolate chip walnut, dark chocolate chips, dark chocolate peanut butter chips and oatmeal raisins, while the two-chip chocolate chip range includes four chocolate chip cookies without nuts. Orders can be placed today (Friday) between 12 p.m. and 8 p.m. and on Saturday, April 10th and Sunday, April 11th between 10 a.m. and 8 p.m. or while stocks last. Friday April 9th to Sunday April 11th via trycaviar.com.
Pre-order bagel balls for pick-up on Saturday.
Photo courtesy Bagel Balls
Bagel Balls Pop Up on Lincoln Road
Through Mother’s Day, Bagel Balls will host a weekly Sunday popup on the Euclid Oval on Lincoln Road from 10 a.m. to 2 p.m., featuring sesame, garlic, chocolate chips and guava. The original bagel balls were made in 1989 by Al Burger, founder of Rosters’ N Toasters. After years of retirement, in 2020 the Burger family decided it was time to bring back bagel balls through local pop-ups and online orders. Every Sunday through May 9th, 10am to 2pm on Lincoln Road at the intersection of Euclid Ave. and Lincoln Rd., Miami Beach; instagram.com/bagel_balls.
Casa Isola has started a Sunday brunch.
Photo courtesy of Casa Isola
Sunday brunch at Casa Isola
Chefs Jose Mendin and Santo Angello stand behind Sunday brunch at Sunset Harbor’s newest restaurant, Casa Isola. In addition to selected products from the main menu, the brunch items also include eggs benedict with ham bread, lettuce, tomato and pancetta. Eggs in purgatory with two eggs in a spicy tomato sauce, served with toasted bread; and cannoli French toast with ricotta cream, pistachios and maple syrup. Sundays from noon to 3 p.m. at Casa Isola, 1418 20th St., Miami Beach; 786-558-5787; casaisolamiami.com.
Steak and wine at Fleming’s.
Photo courtesy Fleming
Four-course Hess wine dinner at Fleming’s
Flemings Prime Steakhouse has teamed up with the Hess Collection to present the Californian winery’s vintages alongside a four-course menu. Sip the Sauvignon Blanc from Hess Shirtail Ranches, the Chardonnay from the Hess Collection, the red blend Lion Tamer and the Cabernet Sauvignon Allomi from the Hess Collection for USD 90 per person. The meal starts with a toasted golden beet salad, followed by scallops à la meunière, a choice of filet mignon or Chilean sea bass, and a strawberry panzanella for dessert. Available through June 17, 2021 at Flemings Brickell, 600 Brickell Ave., Miami; 786-915-8790; flemingssteakhouse.com. The entire table must participate.
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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).