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Miami's Best Eats and Drinks This Weekend: Beer, Bernstein, and a Benefit

Can you feel a change in the air? Fall is coming, bringing a time for endings and new beginnings. We say goodbye to summer, but look forward to a new school year for some and the holidays for most.

This weekend is filled with endings and new beginnings. Celebrity chef Michelle Bernstein, who closed her flagship restaurant Michy's a few months ago, is debuting a host of new dishes at a pop-up.

We enjoy the first tastes of Oktoberfest.

We also honor Louis Salgar this weekend, a member of Miami's bar community who was killed in a tragic burglary gone wrong.

Weekend starts now!

See also: Bartender Louis Salgar Remembered With Events, Special Coin

Michelle Bernstein Pop-Up at Crumb on Parchment

Although Michelle Bernstein closed Michy's in June, she promised her flagship restaurant would return in the fall with a new menu, a new attitude, and a new hashtag (#newmichys). Although we've yet to get a grand reopening date, chef Bernstein's Michy's pop-up at Crumb on Parchment sure sounds promising. The event, scheduled for tonight at 7:30 p.m., will feature some of the chef's new creations. Although the dishes will not be previews of items on Bernstein's new restaurant menus, they may be "an idea for some", according to partner David Martinez. Sounds good to us. Tickets are $110 per person and include wine, tax, gratuity, and a take-home assortment of goodies. They'reavailable only through Gilt Miami.

Oktoberfest at the Federal

Who says you have to wait until October to celebrate Oktoberfest? Not the good people at the Federal Food Drink and Provisions. Starting Saturday -- which, by the way, is the official start of the famed beer celebration in Germany -- enjoy a special a la carte menu of German-inspired food and drink. There's a German board of house made blut wurst, head cheese, duck smaltz, pickled herring, assorted pickles and black bread; German onion soup with pretzel grilled cheese and smoked pork belly; spaetzel of duck confit, roasted pumpkin, pumpernickel croutons, and duck saft; potato rolled venison sausage with celeriac purée, braised walnuts, huckleberries ,and coffee; and smoked pig wing with barley salad, charred fennel, cranberries, and fat jack glaze. Special fall brews include Ayinger Oktoberfest; Sam Adams Oktoberfest; Harpoon's Pumpkin UFO; Pumpkin Hefeweizen; New Belgium's Tour de Fall Pale Ale Fall Seasonal; 1554 Black Lager; Sam Adams Fat Jack Double Pumpkin; and Brooklyn Brewery's Kriek Ghost Bottle 2013. The festivities (and food) last until Sunday, October 5.

Early Oktoberfest at 660 at The Angler's

If you want to celebrate Oktoberfest in a chichi South Beach setting, check out 660 at The Angler's on Saturday. Guests can enjoy a variety of German beers for $4 and $5 and shot specials for $5 all day. Sure beats a PBR in a bag at the beach.

For dinner and brunch, enjoy a special of bratwurst, spaetzel, and sauerkraut for $17. There's also German pretzels with homemade sweet mustard for $6.

Louis Salgar Benefit at Gramps

Beloved bartender and musician Louis Salgar had a great future playing in bands and mixing cocktails at Gramps and then Broken Shaker. Then, on June 23, the talented 29-year-old was gunned down in his house by a burglar in search of money. The alleged killer, 51-year-old Raul Reinosa, was arrested, but that didn't bring back Salgar.

After her brother's death, artist Nicole Salgar wanted to find a way to honor him using her skills. She designed a commemorative t-shirt and coin, and is planning several fundraisers to benefit a scholarship set up in Louis Salgar's name. The first of these is this Sunday at Gramps. Starting at 2 p.m., the Wynwood bar will sell t-shirts, host live music, and celebrate the life of a promising young talent who left us too soon.

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Laine Doss is the food and spirits editor for Miami New Times. She has been featured on Cooking Channel's Eat Street and Food Network's Great Food Truck Race. She won an Alternative Weekly award for her feature about what it's like to wait tables.
Contact: Laine Doss

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