Miami's Best Eats and Drinks This Week: Chicken Parm Pizza and Vegan Doughnuts

It's a busy week. Treat yourself today with Quality Italian's chicken parm pizza, now available at Quality Meats. Enough to feed two, the 14-inch chicken parm is topped with mozzarella, Parmesan, and Pecorino cheeses. It's delivered on a pizza rack and sliced tableside. Celebrate National Gluten-Free Day with a vegan doughnut at Choices Organic Café, or at try Modern Garden's newest dessert, the Garden of Eden. End the week at Tuyo to try some of its winter menu items, including pan-roasted American red snapper on coconut-jasmine rice. 


Celebrate the New Year With New Menu Items at Quality Meats
Quality Meats has launched menu items in honor of the new year. Making a special pop-up appearance is chicken parm pizza, a beloved plate from NYC sister restaurant Quality Italian. Intended for two diners, for $32 per person, the 14-inch chicken parm, topped with mozzarella, Parmesan, and Pecorino, is delivered to diners on a pizza rack and sliced tableside. Other new menu items include house-made ricotta, snapper ceviche, yellowfin tuna carpaccio, and lemon-charred chicken. For more information, call 305-340-3333. 


Try a Vegan Maple Bacon Doughnut at Choices Café
Choices Organic Café now offers freshly baked maple "bacon" doughnuts at $5.50 apiece. They're vegan and soy- and gluten-free, and the bacon comes from a tree instead of a pig. Choices' Lori Zito says she wanted to offer a healthy version of a doughnut and started playing around with recipes at home. The faux bacon — coconut tossed in liquid smoke and organic maple syrup — is what makes this doughnut a real treat.


National Gluten Free-Day at Modern Garden
Modern Garden’s executive pastry chef, Jill Montinola, created a guilt-free treat for National Gluten-Free Day. The Garden of Eden, a 100 percent gluten-free dessert, is made with passionfruit, strawberries, kiwi, pineapple, white chocolate, Japanese peppers, and coconut. The dessert pairs well with an entrée of salmon rosettes, also gluten-free, which is made with candied shallots, salmon caviar, and sudachi.  


Winter Menu at Tuyo
Tuyo, Miami Dade College’s restaurant helmed by chef Victor Santos, has crafted a winter menu. Dishes include pan-roasted American red snapper on coconut-jasmine rice; bigeye tuna steak au poivre; braised short-rib "ropa vieja"; and an Asian-inspired grilled seafood bouquet. For more information and reservations, call 305-237-3200.  

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