Celebrate the Fourth of July at one of Miami's restaurants or hotels hosting dinner and fireworks soirees. The Biltmore's 90th-anniversary celebration kicks off this week too, with its signature restaurant Palme d’Or offering a nine-course specialty menu.
The Dutch's summer barbecue series returns this week for its fifth year, bringing weekly barbecue dining back every Wednesday night in July. End the week with a vegetable cooking class at Coconut Grove's Spasso.
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Fourth of July Dining
Americans across the country will be celebrating their independence in the best way they know how: with hamburgers, hot dogs, and some homemade apple pie. But, while having a barbecue picnic can be fun, let Miami's local hotels and restaurants host your celebration so you can watch the fireworks or brunch in splendor.
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The Biltmore's 90th Anniversary at Palme d’Or
Celebrate the historic Coral Gables hotel's 90th anniversary with a $90 nine-course menu curated by executive chef Gregory Pugin. The menu features inspired dishes including sea urchin custard, Alaskan black cod poached in coconut milk, and a Valrhona chocolate tasting. The menu is available every night through July 31. For more information, visit biltmorehotel.com/dining.
Backyard BBQ at the Dutch
Courtesy of the Dutch
Summer Barbecue Series at the Dutch
For the fifth year in a row, the Dutch is launching its weekly Wednesday night barbecue series through July. Chef de cuisine Adonay Tafur will team up with a rotating roster of guest chefs to craft a specially themed barbecue feast served family-style, which will feature sweet treats by pastry chef Josh Gripper too. Tickets to the weekly barbecue series are $40 per person. The event starts this Wednesday with Macchialina's chef, Mike Pirolo. For more information, visit thedutchmiami.com.
Courtesy of Spasso
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Veggie Tales at Spasso
On July 6, Coconut Grove's Spasso is hosting a veggie-centric cooking class. Learn to cook vegetables in creative and delicious ways with chef Gaetano, who will teach tricks like garnishing vegetables to get the most flavors out of them. Learn to make classics such as the Mediterranea, which incorporates tomatoes, cucumber, Gaeta olives, and red bell peppers; or the parmigiana di