This week, Soul Tavern continues its Soulstice pop-up concept with a dozen-and-a-half different pizza options, Phuc Yea hosts a crawfish boil with drink specials, and Toro Toro introduces a monster-sized, 32-ounce cut of meat.
Crawfish Boil at Phuc Yea. Thursday, Phuc Yea's monthly crawfish boil returns with dinner specials, party beats, and free admission. Take advantage of crawfish by the pound (MP) served with andouille sausage, corn, potatoes, and chili Cajun butter, as well as grilled oysters on the half shell ($15 a half-dozen) with lemongrass garlic butter and bread crumbs, and jumbo shrimp ($15 a half dozen) cocktails with bourbon cocktail sauce and sriracha remoulade. Buckets of beer and cocktails will be available at happy hour pricing until 8 p.m. 6 to 10 p.m. Thursday, April 4, at Phuc Yea, 7100 Biscayne Blvd., Miami; 305-602-3710; phucyea.com.
Adelita's Cafe Reopens in Little Haiti. Adela Alcantara had hesitations about going back into the restaurant business. After starting operations out of a laundromat in 1989 and opening seven restaurants across the county, Alcantara sold her Honduran restaurant empire, Adelita's, in 2011. The new incarnation of Adelita's Café in Little Haiti sees Alcantara and her daughter, Reina Cartagena, re-creating Central American classics on their own terms. On the menu, the
Chuleta at Toro Toro. At Richard Sandoval's Toro Toro, located inside the InterContinental Miami hotel, pork lovers can "go ham" on a new dish. The restaurant just introduced a monster-sized, 32-ounce cut of porcine goodness known as the Chuleta — a giant meat Mohawk of pork loin, ribs, and a strip of pork belly all in one. The kitchen prepares the massive slab of Duroc pork by marinating it in an achiote-spiked mixture for up to 24 hours. While the traditional way to cook a
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