The Citadel Food Hall Opens in Miami

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After two years of planning and construction, the Citadel, an impressive multi-purpose room with a food hall, shopping, entertainment and office space, will open its first phase tomorrow, February 16 – the food hall and the bar. In the coming weeks, the Citadel will be pop Introduce local dealer up stores and live entertainment. After that, a bar opens on the roof.

Unlike some other food halls in Miami, the Citadel space has an industrial and rustic inn vibe with keyhole doors, natural wood, lots of greenery, and exposed pipes. These aspects make this dining room the most inviting point of decoration.

The bar occupies the north wall of the dining room, while most dessert and snack concepts occupy the east side. Guests can choose between communal tables, horizontal bars and smaller seating areas.

At a media preview last evening, the Citadel providers presented parts of their menus. One of the outstanding personalities was Taquiza, whose head chef Steve Santana presented the winning dish of the evening: a pumpkin blossom in a tortilla with a parmesan crust.

Other notable bites were Richard Hales’ crispy chicken, a little spicy on the outside and incredibly moist on the inside; Festival Manjays vegan roti; and Meet ‘n Cheese’s paper cones filled with cold cuts, sliced ​​cheese and breadsticks.

Sweeter offerings include Bachour’s delightful pastries and Vice City Bean coffee.

Here is the entire list of concepts in the food hall:

  • 33 kitchen. Coconut Grove’s favorite closed about a year ago, and owners Leslie Ames and Sebastian Fernandez vowed to return with more projects. Now they are back with Peruvian cuisine at 33 Kitchen and a new burger concept.

  • Ash! Pizzeria. The owners of Stanzione 87 stand behind this wood-burning Neapolitan pizza concept.

  • Bachour. Award-winning pastry chef Antonio Bachour has two spots where he sells his wonderful pastries and gourmet chocolates.

  • Bianco Gelato. This is the fifth location for this concept, where ice cream is made from organic ingredients every day.

  • Manjay. Chef Jouvens Jean serves traditional Caribbean cuisine.

  • IL nuts. Yossef Roasting Co. offers handcrafted and roasted Israeli nuts and seeds.

  • Meet ‘n Cheese. Mauro Bortignon’s charcuterie shop offers imported cheese, Italian salumi and a sausage cone to take away.

  • Palma Juice Co. Juices, salads and soups to take away are the specialties of Palma.

  • Palmar. This outpost of Wynwood Restaurant serves Chef Raymond Li’s Chinese cuisine.

  • Rare burger. Leslie Ames and Sebastian Fernandez from 33 Kitchen present a new burger concept with first-class meat and a vegetarian selection.

  • Sakaya kitchen / party BBQ. Chef Richard Hales (Sakaya Kitchen, Blackbrick, Bird & Bone) is planning a grill concept in Texas that involves smoking meat with wood for hours and then carving it to order. In the meantime, his Sakaya cuisine will serve some favorite dishes.

  • Taquiza. Chef Steve Santana brings his traditional Mexican taqueria to the Citadel.

  • Vice City Bean. This second location of the local coffeehouse offers caffeine fixes and pastries.

To celebrate the opening weekend, the Citadel offers this schedule of events, parties and specials:

  • Saturday, February 16, from 11am to 11pm: workshops by the Konpa on the Rise dance company, live jams from Cortadito and local DJs, 15+ artisans, children’s activities and other distractions.
  • Sunday, February 17th: Brunch specialty drinks and local DJs from 11 a.m. to 9 p.m.
  • Monday, February 18: Presidents’ Day specialty drinks from 11 a.m. to 9 p.m.

The citadel. 8300 NE Second Ave., Miami; thecitadelmiami.com. Opens February 16th.

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Laine Doss is the food and liquor editor for the Miami New Times. It was featured on Eat Street by Cooking Channel and in the Great Food Truck Race by Food Network. She won an Alternative Weekly Award for her contribution on what it’s like to wait for tables.

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