Berries, Berries, Berries Menu at Salt & Straw
A new summer menu is now available at Salt & Straw in Wynwood and Coconut Grove. "Berries, Berries, Berries" includes five ice cream flavors, ranging from "Birthday Cakes and Blackberries" with vanilla ice cream, rainbow-sprinkled birthday crumble, and blackberry jam; to "Goat Cheese Marionberry Habanero," a tangy goat cheese ice cream with a fruity, fiery jam with marionberries. Available at Salt & Straw Wynwood, 246 NW 25th St., Miami; and Coconut Grove, 3015 Grand Ave. #145, Coconut Grove; saltandstraw.com.Wood Tavern at Pizza & Beer Opens
This Sunday, Wood Tavern's owner Cesar Morales will open the first phase of Wood Tavern at Pizza & Beer. That first stage will re-create the outdoor portion of the old Wood, complete with deck and bleachers. The new Wood Tavern will offer the same drinks, DJs, and activations as the original Wood. In a few months, Morales plans to open an indoor portion to Wood, too. 144 NW 23rd St, Miami; pizza-beer-beer-garden.business.site. Opens Sunday, July 11, at 3 p.m. Hours: Tuesday through Saturday from 5 p.m. to 3 a.m., Sunday from 3 p.m. to midnight.The Cove: A Pop-Up Seafood Experience at Burlock Coast
For those looking for a safe, secluded dining experience, executive chef Paula DaSilva and chef de cuisine Brooke Mallory have curated a nightly pop-up in the restaurant’s Rum Room: "The Cove: A Pop-Up Seafood Experience." For $99 per person (excluding tax and gratuity), groups up to 10 people, can dive into a three-course bottomless seafood dinner with unlimited pours of beer, champagne, and wine. The menu starts with bottomless raw bar items for the table, followed by prepared individual dishes with the freshest catch of the day and shared sides, and dessert. The offer is available daily by reservation. Call 954-302-6430 or email [email protected]. Burlock Coast is located inside the Ritz-Carlton, Fort Lauderdale at 1 N. Fort Lauderdale Beach Blvd., Fort Lauderdale; 954-302-6460; burlockcoast.com.
Cafe La Trova is among the restaurants participating in this year's Estrella Damm Culinary Journey.
Photo by Adam Delgiudice