Every Friday evening, from 5:30 to 11, North One 10 (11052 Biscayne Blvd., Miami; 305-893-4211) hosts a barbecue and beer blast that is unlike any other in town. Chef Dewey LoSasso and crew grill up habanero chicken wings, mango and shrimp skewers, coffee-crusted rib eye steak, plus plenty more. And Dewey's wife Dale selects a host of interesting brews to match the assertive flavors. We recently spoke with LoSasso about barbecue and a few other things.
1. What's the best music to listen to while you're eating barbecue?
I would say John Lee Hooker.
2. How many bottles of Open Pit barbecue sauce do you go through on an average barbecue night?
[Laughs] We only use our homemade Dewey's Hot Sauce [spiked with charred jalapeño, serrano, and habanero chilies].
3. What makes your barbecue distinctive?
I love barbecue, but I also know there are negative health connotations sometimes. I do barbecue that's a little lighter. Instead of using smoked meats with everything, I use smoked vegetables for flavor — like using hickory to smoke onions instead of bacon. We also do indigenous Florida foods like snapper with green tomato barbecue sauce. You don't see a lot of that.
4. Any new food products catch your eye recently?
I like Australian wattle seeds a lot. They've got sort of a coffee-nutmeg flavor, and you can use them in either pastry or in savory dishes. I dust them on sea scallops, and I also make cookies out of it.
5. If you could have one Miami chef cook you dinner, who would you choose and why?
Jonathan Eismann or Michael Schwartz. It's a toss-up. Michael has really earthy and up-front flavors — I think right now he is doing the best stuff in Florida. And I'm just excited about Jonathan cooking again. He has an amazing palate.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.