This week, Cafe La Trova opens in Little Havana, Matador Room hosts Pineapples & Pizza and celebrates the debut of the hotel's new craft beer, and the Salty Donut's sticky-bun collaboration enters its final week.
Cafe La Trova Opens in Little Havana.
The highly anticipated Cafe La Trova, which combines chef Michelle Bernstein's take on traditional Cuban fare with the cocktails of mixologist Julio Cabrera, is now open. Bernstein's dishes, executed by Cuban chef Raulito Salgado, the former toque at Havana's iconic El Floridita, include paella croquetas served with a shot of seafood caldo and saffron aioli ($10); mezcal tempura fried calamari ($15); and the Juicy Lucia, a burger filled with Manchego and cheddar cheeses, topped with gravy, and served on a seeded bun ($15). Cocktails include the Buenavista, containing Bombay Sapphire gin, cucumber, mint, elderflower liqueur, lime juice, and sugar, and the El Guayabero, a sweet-and-spicy blend of Casa Noble reposado tequila, guava marmalade, cayenne-agave syrup, and lime juice, as well as mojitos and old-fashioneds ($12 each). 971 SW Eighth St., Miami; cafelatrova.com
Knaus Berry Farm Doughnut Collab at the Salty Donut.
Courtesy of 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 back at the Wynwood shop for a limited time. 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 through Sunday, February 3, at the Salty Donut, 50 NW 23rd St., Miami; 305-925-8126; saltydonut.com.
Pineapples, Pizza & Iguanita at Matador Room.
The folks at Matador Room are pairing spicy sausage and kale pizza with the hotel's new craft beer, Iguanita, which is produced by Miami's Biscayne Bay Brewing. The event is part of the restaurant's monthly Pineapples & Pizza series, which offers live music and off-menu pairings of exotic pizzas and specialty cocktails. This edition will celebrate the new beer, which will now be available at the hotel. 9 p.m. Thursday, January 31, at 2901 Collins Ave., Miami Beach; 786-257-4600; matadorroom.com. Cost is $35 per pizza and cocktail pairing.
New Winter Menu at Bulla Gastrobar.
Courtesy of Bulla Gastrobar
the cooler weather with Bulla Gastrobar's new winter menu. Highlights include caldo gallego, a soup made with chorizo, pork, and Spanish white beans; chistorra a la sidra, made with cured sausage and cider; and arroz con leche, garnished with golden raisin coulis and Swiss meringue crumbles. Various locations; bullagastrobar.com.