For a little something new during Miami Spice, celebrity chef Andrew Carmellini is bringing his trendy New York pasta bar, to his South Beach restaurant The Dutch Miami. It’s a month-long pop up during September that offers up a taste of what New Yorkers love. The W South Beach hotspot’s Miami Spice offering will consist of past and current dishes off of Bar Primi’s acclaimed menu, bringing the New York restaurant’s seasonal Italian fare to Miami.
Bar Primi’s Chef Lamboglia and The Dutch’s Chef de Cuisine Adonay Tafur, two extraordinary young chefs, are combining their talents to present a new twist on thee dishes that read like a best of Italian with a gourmet twist. Bar Primi centers on ‘primi piatti,’ and using the freshest, most organic ingredients. This means fresh pasta prepared with non-GMO semolina and specialty ‘00’ flours, organic eggs to make the tastiest (and healthiest) dishes imaginable. This ethos falls perfectly in line with Chef Tafur’s ethos. When he started on as The Dutch’s Chef de Cuisine a little over a year ago, one of his first directives were to use more farm-to-table ingredients at the esteemed South Beach eatery. The young, 30-year-old chef cut his teeth at Michelin-starred restaurants in Spain, and hot spots in Los Angeles and New York with Alfred Portale at Gotham Bar and Grill.
BAR PRIMI MIAMI SPICE POP UP
SEPTEMBER 2016
ANTIPASTI
SAL’S ANTIPASTI SALAD
SALAMI & PROVOLONE
RICOTTA CROSTINI
TRUFFLE HONEY, HAZELNUT
SICILIAN TOMATO ARANCINI with BASIL PESTO
MUSSELS ROSSO
PEPERONATA, GARLIC FOCCACIA
($6 SUPPLEMENT)
SECONDI
RIGATONI ALLA NORMA with ROASTED EGGPLANT, MOZZARELLA
SPAGHETTI NERO with CRAB, GARLIC CREMA, FRESNO
SPINACH RICOTTA CAVATELLI
VEAL BOLOGNESE
GRILLED BRANZINO
LEMON, OLIVE MUFFALETTA
($8 SUPPLEMENT)
DOLCI
STRAWBERRY COPA
FRESH MINT, AMARETTI COOKIE|
TRE COLORE GELATO
VANILLA CREMA, AMARENA CHERRIES
WARM BOMBOLINI
RASPBERRY MARMELLATA, CHOCOLATE SAUCE
