B Bistro + Bakery. Take advantage of the holiday weekend with all-day brunch at B Bistro + Bakery in Brickell. Sample the restaurant's standout dishes, including
Knaus Berry Farm Doughnut Collab at the Salty Donut. If you missed the chance to try the legendary sticky-bun doughnut at the Salty Donut a few months ago, don't worry: They're coming back to the Wynwood shop on Tuesday, for almost two weeks. Drenched in a roasted-pecan/toffee-rum glaze and topped with caramelized pecans, each one encases a famous Knaus Berry Farm cinnamon roll inside a thick layer of the Salty Donut's signature 24-hour brioche dough. Then the whole thing is fried, baked, and garnished by hand at the shop. The flavor debuted about three years ago and has made numerous appearances since. It was in March 2016 that the Salty Donut and Knaus Berry Farm, both known for outrageously long lines, teamed up for the first time to make their most indulgent treat to date which, naturally, resulted in even longer lines. 7:30 a.m. until sold out Tuesday, January 22, through Sunday, February 3, at the Salty Donut, 50 NW 23rd St., Miami; 305-925-8126; saltydonut.com.
Pink Pie. There's a new place to dig into freshly made pies in Wynwood. Miami's Pink Pie, which opened a storefront steps from Wynwood Walls earlier this month, will celebrate its grand opening this week on National Pie Day. Wednesday,
Novecento Grand Opening at CityPlace Doral. Novecento will debut its fourth location, at CityPlace Doral, on Thursday with an entirely new interior design alongside a refreshed menu and cocktail program. This outpost will serve as a prototype for the restaurant's future. Chef and SuViche partner Jaime Pesaque is responsible for Novecento's new menu debuting in Doral. In addition to various cuts of meat, highlights include stracciatella with cherry tomatoes, filet mignon carpaccio, charred broccolini, and handmade ravioli
Diplomat Prime. Diplomat Prime will host its first wine dinner of the year in partnership with Rodney Strong Vineyards on Thursday. Led by the brand's director of winemaking, Justin Seidenfeld, the evening will highlight various California blends during a six-course dinner executed by chef Rashaad Abdool. Menu highlights include prime beef aged in-house, Kumamoto oysters, seared black bass, 45-day dry-aged NY strip, and a special chef’s dessert to finish. 7 p.m. Thursday, January 24, at Diplomat Prime, 3555 S. Ocean Dr., Hollywood; 954-602-8331; diplomatprime.com.