It's hard to feel the effects of fall in Miami, which is why Mediterranean eatery Byblos wants you to taste it instead. Through October 31, the South Beach restaurant is offering a prix-fixe seasonally inspired menu for $55 per person. Dolce Italian has rolled out new specials too, including discounted pasta and half-priced glasses of wine.
Spend Tuesday evening at Zest during chef/owner Cindy Hutson's Sustainable Seafood Soiree. Thursday, help raise funds for Breast Cancer Awareness Month at Tino's in Brickell, which will host a DIY pizza-making event for the cause.
New Specials at Dolce Italian
The Italian eatery has launched two new weekly specials, including Mangia Mondays, when diners can snag a plate of pasta for $10, along with Wine Down Wednesdays, which offers any bottle of wine that is sold by the glass for 50 percent off. Both specials are offered weekly.
Sustainable Seafood Soiree at Zest
Savor all things seafood this Tuesday evening at Zest, where chef/owner Cindy Hutson will curate a one-night-only experience in honor of National Sustainable Seafood Month. Featuring open blue cobia, Hutson will offer a unique four-course dinner paired with hand-selected wines. The cost is $75. For tickets, visit savortonight.com
DIY Pink Pizza Event at Tino's
To help raise funds for Breast Cancer Awareness Month, Tino's in Brickell will host a DIY pizza-making event this Thursday. Make an individual pizza with a variety of toppings and a generous drizzle of the restaurant's homemade pink sauce. Each pizza maker will have their pie cooked in Tino's 900-degree wood-burning oven and can enjoy their creation with a complimentary glass of rosé. Tickets cost $22 per person. Five dollars of each ticket purchased, as well as any donations, will go to Susan G. Komen. Purchase tickets at mixstir.com
Taste of Fall Menu at Byblos
Celebrate fall with Byblos' new seasonally inspired menu. Through October, enjoy a prix-fixe menu plus a hand-crafted cocktail for $55 per person. Menu highlights include eggplant kibbeh topped with house yogurt; lamb rib with a red chili zchug; Middle Eastern fried chicken drizzled with tahini; sides such as thrice-cooked fries, hand-rolled couscous, and seared cauliflower; and desserts like baklava ice cream with salted caramel and couscous praline, as well as a variety of sorbets. For more information, call 305-508-5041.
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