BEST KOSHER BAKERY 2004 | Abraham's Bakery | Best Restaurants, Bars, Clubs, Music and Stores in Miami | Miami New Times
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BEST KOSHER BAKERY

Abraham's Bakery

When Miami Beach was known as God's Waiting Room, it was filled with the most heavenly treats. Hamantaschen, rugelach, and almond horns were enjoyed by area sweet tooths of all faiths. But with the slow migration of Miami-Dade's Jewish culture to points north, so went the traditional bakeries. Abraham's has outlasted many of its competitors, and for good reason. It's strictly kosher and pareve (great for vegetarians and lactose-intolerants), so you can count on knowing what goes into your desserts, but they also bake on a daily basis, which makes for a fresh goodness not easily found. All the traditional sweets and regular bread products are available as well. Sure, there are lots of new bakeries around but for the flavor of old Miami, nothing beats a delicious black-and-white cookie.

BEST KOSHER BAKERY

Abraham's Bakery

When Miami Beach was known as God's Waiting Room, it was filled with the most heavenly treats. Hamantaschen, rugelach, and almond horns were enjoyed by area sweet tooths of all faiths. But with the slow migration of Miami-Dade's Jewish culture to points north, so went the traditional bakeries. Abraham's has outlasted many of its competitors, and for good reason. It's strictly kosher and pareve (great for vegetarians and lactose-intolerants), so you can count on knowing what goes into your desserts, but they also bake on a daily basis, which makes for a fresh goodness not easily found. All the traditional sweets and regular bread products are available as well. Sure, there are lots of new bakeries around but for the flavor of old Miami, nothing beats a delicious black-and-white cookie.

BEST DELICATESSEN

The Grateful Deli

You won't find the Electric Kool-Aid Acid Test at the Grateful Deli, but you will encounter subs, cold-cut meats, and other delicious treats of psychedelic proportions. The joint's smallest bread size is a ten-inch hoagie. This deli also offers rye-wheat tortilla wraps for its patrons who are counting their carbohydrates. The menu, taking its cue from classic rock songs, offers a number of sub specials such as the "Hotel California," a combination of smoked turkey, baked ham, Swiss cheese, and spicy mustard, or the "Tell Me Why," featuring roast beef, smoked turkey, grilled peppers, fresh mozzarella, and oil and vinegar. As you wait for your order, vintage posters of all-time greats like Jimi Hendrix and the Who pay homage to the halcyon days of tie-dye shirts. The only bummer is that a trip to the Grateful Deli ends early. Its hours of operation are 9:00 a.m. to 3:30 p.m. Monday through Friday and 9:00 a.m. to 2:00 p.m. on Saturday.

BEST DELICATESSEN

The Grateful Deli

You won't find the Electric Kool-Aid Acid Test at the Grateful Deli, but you will encounter subs, cold-cut meats, and other delicious treats of psychedelic proportions. The joint's smallest bread size is a ten-inch hoagie. This deli also offers rye-wheat tortilla wraps for its patrons who are counting their carbohydrates. The menu, taking its cue from classic rock songs, offers a number of sub specials such as the "Hotel California," a combination of smoked turkey, baked ham, Swiss cheese, and spicy mustard, or the "Tell Me Why," featuring roast beef, smoked turkey, grilled peppers, fresh mozzarella, and oil and vinegar. As you wait for your order, vintage posters of all-time greats like Jimi Hendrix and the Who pay homage to the halcyon days of tie-dye shirts. The only bummer is that a trip to the Grateful Deli ends early. Its hours of operation are 9:00 a.m. to 3:30 p.m. Monday through Friday and 9:00 a.m. to 2:00 p.m. on Saturday.

BEST PLACE TO DINE ALONE

Talula

Solo diners often feel uncomfortably like actors in a one-person show, with all audience eyes on the next forkful heading to the mouth. At Talula, though, singles can avoid the table and the awkward, onstage feel by taking one of five stools at the informal, inconspicuous "food bar" in the back of the room. Here eating is entertainment, but you're not the star. It's more like watching a live version of the Food Network. Overlooking the restaurant's kitchen, the bar provides front-row seats to one of South Beach's hottest shows: skillful line cooks (supervised by chef/owners Andrea Curto and Frank Randazzo) deftly whipping up the subtly chili-spiked ahi tuna tartare, crisp soft-shell crabs, and the chocolate bread pudding you just ordered -- or should have.

BEST PLACE TO DINE ALONE

Talula

Solo diners often feel uncomfortably like actors in a one-person show, with all audience eyes on the next forkful heading to the mouth. At Talula, though, singles can avoid the table and the awkward, onstage feel by taking one of five stools at the informal, inconspicuous "food bar" in the back of the room. Here eating is entertainment, but you're not the star. It's more like watching a live version of the Food Network. Overlooking the restaurant's kitchen, the bar provides front-row seats to one of South Beach's hottest shows: skillful line cooks (supervised by chef/owners Andrea Curto and Frank Randazzo) deftly whipping up the subtly chili-spiked ahi tuna tartare, crisp soft-shell crabs, and the chocolate bread pudding you just ordered -- or should have.

BEST BLAST FROM THE PAST

Hialeah Dairy Queen

You're sixteen. You slip on your best bell-bottom pants and hop in your '67 Malibu. You pick up your date, hit Burger King for dinner, and head to the drive-in theater for a double feature (one monster movie, the other a bikini fest sans plot). Then you roll into your neighborhood Dairy Queen (every neighborhood has one) for a nightcap. You buy a couple of cones dipped in that quick-hardening chocolate, sit on the hood of your Chevy, admire the starry night, say something to schoolmates as they arrive, and go home by curfew with white stuff at the corners of your mouth, a drop or two on your cheeks or chin. Ah. Now fast-forward to 2004. You're old and tired, feeling nostalgic, still availed of a sweet tooth. This plastered two-window shack features a pair of picnic tables (stone with tile inlay) and not much else (no personal pizzas or hamburgers like at modern DQs), which is why it takes you right back to the days of K.C. and Colt 45 malt liquor. In fact the lever from which Mary Rauls squeezes heaps of manna (vanilla, chocolate) is attached to the same machines installed for the 1956 grand opening. Two little windows, a nice woman, and an array of ice cream concoctions (plus that gushy drink called a Misty) transport you to your glory days as the sugary goo drips from the cone. Young again, in a better Miami. Then you discover that this holdout is well into the permit process for the addition of a drive-through window and your last illusion dies.

BEST BLAST FROM THE PAST

Hialeah Dairy Queen

You're sixteen. You slip on your best bell-bottom pants and hop in your '67 Malibu. You pick up your date, hit Burger King for dinner, and head to the drive-in theater for a double feature (one monster movie, the other a bikini fest sans plot). Then you roll into your neighborhood Dairy Queen (every neighborhood has one) for a nightcap. You buy a couple of cones dipped in that quick-hardening chocolate, sit on the hood of your Chevy, admire the starry night, say something to schoolmates as they arrive, and go home by curfew with white stuff at the corners of your mouth, a drop or two on your cheeks or chin. Ah. Now fast-forward to 2004. You're old and tired, feeling nostalgic, still availed of a sweet tooth. This plastered two-window shack features a pair of picnic tables (stone with tile inlay) and not much else (no personal pizzas or hamburgers like at modern DQs), which is why it takes you right back to the days of K.C. and Colt 45 malt liquor. In fact the lever from which Mary Rauls squeezes heaps of manna (vanilla, chocolate) is attached to the same machines installed for the 1956 grand opening. Two little windows, a nice woman, and an array of ice cream concoctions (plus that gushy drink called a Misty) transport you to your glory days as the sugary goo drips from the cone. Young again, in a better Miami. Then you discover that this holdout is well into the permit process for the addition of a drive-through window and your last illusion dies.

BEST NEW RESTAURANT

Carmen the Restaurant

This winner is no surprise. Chef Carmen Gonzalez's Latin-influenced, post-New American eatery has landed on the hottest-new-restaurant list of so many national publications that any other pick would be scandalous. If the place were booked any more solidly (even on weeknights), diners would have to crowd onto the chef's lap -- difficult given that Gonzalez is a petite four feet eleven. Nevertheless she turns out some mighty big, bold food. Though her heritage is Puerto Rican, her food is not so much Nuevo Latino as Nuevo Pan American, creatively incorporating influences and ingredients from both hemispheres into North/South American fusion dishes, with an occasional pinch of Asia thrown in for fun. Carmen is actually two eateries in one, a formal restaurant and a casually elegant wine bar with a menu of "chef's favorite" light bites such as Florida lobster and avocado terrine, garnished with house-made key lime mayonnaise and crisp plantain fritters. In the formal dining space, grilled whole pompano with island mojito and yuca mofongo is a typical entrée. And everything everywhere, from the ketchup topping the bar's burger to the olive-pimento-roasted-garlic-cilantro compound butter that comes with the restaurant's bread, is made from scratch.

BEST NEW RESTAURANT

Carmen the Restaurant

This winner is no surprise. Chef Carmen Gonzalez's Latin-influenced, post-New American eatery has landed on the hottest-new-restaurant list of so many national publications that any other pick would be scandalous. If the place were booked any more solidly (even on weeknights), diners would have to crowd onto the chef's lap -- difficult given that Gonzalez is a petite four feet eleven. Nevertheless she turns out some mighty big, bold food. Though her heritage is Puerto Rican, her food is not so much Nuevo Latino as Nuevo Pan American, creatively incorporating influences and ingredients from both hemispheres into North/South American fusion dishes, with an occasional pinch of Asia thrown in for fun. Carmen is actually two eateries in one, a formal restaurant and a casually elegant wine bar with a menu of "chef's favorite" light bites such as Florida lobster and avocado terrine, garnished with house-made key lime mayonnaise and crisp plantain fritters. In the formal dining space, grilled whole pompano with island mojito and yuca mofongo is a typical entrée. And everything everywhere, from the ketchup topping the bar's burger to the olive-pimento-roasted-garlic-cilantro compound butter that comes with the restaurant's bread, is made from scratch.

Best Of Miami®

Best Of Miami®

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