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Pub-Shaker Miami Spice Pop-Up: Belly Two Ways and Push-Pops (Photos)

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The Bar Lab boys manned the bar, ensuring every libation was properly garnished and balanced. The botanical pulled lemongrass and tarragon from the Broken Shaker garden and mixed it with fresh lulo, citrus and and dry gin.

Here's to wishing that this Gulf Coast kamasu "poke" seaweed toast with ginger, orange blossoms and pickled sea beans somehow makes its way onto the Pubbelly menu. It was a great first bite and briny start to the entire meal.

Jamie's house-made whipped organic cow milk ricotta had Kendall (yes, that Kendall) mangoes and tabasco peppers from the Broken Shaker garden.

The best dish of the night was a do it yourselfer. Suckling pig from Mary's ranch cooked to crispy perfection and served with seared brioche, Homestead pickles and a spicy barbecue mustard sauce that should be packaged and sold by the pint.

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Carla Torres found her inner gourmand voice while writing for Miami New Times in 2012. She has also worked with Travel & Leisure and Ocean Drive. She balances passions for wine, sweets, yoga, and kayaking.