Dine Out on Half Your Dollars During Yelp Eats Week
Morgan's in Midtown.
Yelp Eats 2011 is officially on this week, with participating restaurants offering 50 percent off a special selection of menu items through Sunday. Build your own prix fixe dinner from an assortment of starters, entrées, and desserts; just ask for the "Yelp menu." This is the third annual installation of Yelp's foray into food for less, and 11 restaurants make this event bigger and better than ever. So dine out on half your dollars for a truly delectable deal.
Appetizers: lentil soup with Tuscan olive oil; the "Morgans wedge," with iceberg lettuce, tomatoes, crisp red onion, bacon, boursin, and red wine vinaigrette; or triple truffled mac and cheese with black truffle shavings and white truffle oil.
Entrées: Morgans beef burger on a kaiser roll; pan-roasted chicken with gigante bean salad and preserved lemons; or local mahi-mahi with a dark rum sweet-potato hash and Bahamian red pepper purée.
Desserts: bread pudding; fruit cobbler; or a Manhattan tiramisu float
Appetizers: melanzane al caprino (fried eggplant layered with goat cheese served with an apple cider vinaigrette); burratina over grilled tomato and caper purée, with basil and sun-dried tomato olive oil; or tartare di tonno (ahi tuna tossed with citrus marinade, avocado, pistachios, and arugula).
Entrées: ravioli ricotta e spinachi (ricotta and spinach ravioli sautéed with fresh tomatoes and basil); branzino alla mediterranea (sea bass filled with capers, kalamata olives, and fresh tomatoes with truffle mashed potatoes); or scaloppine di vitello ripiene (veal scaloppine rolled with asiago cheese, ham, and sage in a white wine sauce).
Desserts: tiramisu; tortino di carote con salsa al Cointreau (carrot sponge cake served over Cointreau sauce, topped with white chocolate chips); or a glass of limoncello.
Appetizers: cream of lobster; scrambled eggs with cod fish; or white beans with clams. Entrées: cod with mushrooms and tender garlic; grilled two-pound T-bone steak on the stone with fries; or suckling pig.
Desserts: sweet fritter with turron ice cream; Goxua-Basque cream; or rice pudding cake.
Cha Cha Rooster at Lords South Beach
Appetizers: caesar salad; heirloom tomatoes; or ahi tuna.
Entrées: "fresh and simple" pasta; skirt steak; or salmon fillet.
Desserts: molten chocolate cake; three scoops of ice cream and sorbet; or an assorted sweets
Appetizers: olive ascolane (breaded green olives with assorted meat filling); Farro e Calamari (organic emmer wheat); grilled calamari steak with balsamic
glaze; or a quinoa salad with mango spinach, goat cheese, sundried tomatoes,
pine nuts, portobellos, and raspberry vinaigrette.
Entrees: Gnocchi con Ossobuco (potato dumplings with veal ossobuco ragu); Lasagna di Pesce (baked pasta, shrimp, scallops, squid, fresh fish,
crab, lobster sauce
); pizza topped with speck, mozzarella, and smoked prosciutto.
Desserts: Chocolate cheesecake; Nutellino; or a glass of liquor to finish.
Appetizers: Romaine hearts with garlic croutons, pecorino cheese, and black peppercorn
dressing; tuna tartare with kimchi, scallion pancakes, and shallot ginger dressing; or crispy calamari with roasted coconut, curry, and sesame dressing.
Entrees: Scottish salmon with pea greens, hon shemji, black lentils, and caramelized
onion broth; Mayan prawns with sweet yellow corn, smoked bacon, young garlic, charred
jalapeno jus; or free range chicken breast with green asparagus, polenta, green olive jus.
Desserts: Hot chocolate cake; apple tart; or Eves Nectar strawberry, lychee, orange kettle vodka.
Appetizers: Egg drop soup; Asian coleslaw; or edamame with chili ginger sauce.
Entrees: Honey garlic chicken; special fried rice with chicken, beef and shrimp; or Singapore style curry noodles with tofu and vegetables.
Desserts/Drinks: Kirin Light; lychee fruit; or mango sorbet.
Haven South Beach
Appetizers: Sweet potato fries wtih lemon-cayenne aioli; melon and watercress salad with radish, feta, red onion and cachaça vinaigrette; or a bbq eel roll with green apple, cucumber and soy caramel sauce.
Entrees: Jerk chicken skewer with pineapple, red peppers and Scotch Bonnet honey; vegetarian slider with black bean, barley and tomato-chili marmalade; or beef wit Neuske's Bacon, guacamole, heirloom tomato and Vermont cheddar.
Desserts: Liquid Nitro Ice Cream with mix-ins; Devil's Food cake with cayenne ganache and cajeta flan; or a "Fever" martini made with Grey Goose Poire, jalapeño, lychee, and pear prosecco.
Appetizers: Fresh shrimp and corvina ceviche with lemon juice, fresh cilantro and
red onions; crispy toston with mango pico de gallo; or grilled provolone cheese topped with chopped fresh tomatos, olive oil,
oregano and baby arugula.
Entrees: Grilled corvina topped with green onion emulsion and served with
carrot mash; three hour beef ribs cooked in red wine and served with creamy polenta; or pear and gorgonzola ravioli with creamy pesto sauce.
Desserts: Guava souffle served with vanilla ice cream; dulce de leche crepe; or Napolitan style flan.
Jimmy'z Kitchen Wynwood
Appetizers: Bolitas de Queso (breaded bolitas of monterey Jack, cheddar, and white paisa cheeses with guava sauce); lemon hummus with a tomato, cucumber, and
feta cheese salad; tomato and mozzarella salad with homemade pesto, roasted vegetables and
Entrees: Country beef stew with potatoes, carrots, and celery, served over basmati rice; chicken "Mofongo" with fried
plantains, garlic, onion, and cilantro y culantro; or chicken chicken breast with portabella mushroom mix
and wilted arugula with garlic roasted potatoes. Desserts/Drinks: A craft beer; guava cheesecake; coconut or caramel flan.
Cafe Sambal at the Mandarin Oriental Hotel
Appetizers: "Dynamite Scallops" (bay scallops with shitake mushrooms, scallion, and asparagus) with bamboo rice; chilled noodle and seafood salad with mussels, shrimp, sundried tomatoes, in a ginger-soy dressing; or Melon and prosciutto with "feta snow." and frisee.
Entrees: Cedar plank roasted Arctic Char with a chipotle BBQ Glaze, grilled asparagus, and sweet potato pancakes; Guinness braised short ribs with apple and sundried tomato chutney; edamame and tofu with zucchini noodles, straw Mushrooms,
Thai eggplant, roasted peppers, in a green curry and coconut broth.
Desserts: Raspberry and chocolate cream gazelnut streusel; rhubarb compote with Greek yogurt, panna cotta, fresh berries and almond madeleines; or Passion Fruit Tipsy Cake with milk chocolate-peanut ganache.
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