{"id":20377,"date":"2019-12-03T08:43:42","date_gmt":"2019-12-03T15:43:42","guid":{"rendered":"https:\/\/somimag.com\/?p=20377"},"modified":"2019-12-07T09:52:33","modified_gmt":"2019-12-07T16:52:33","slug":"new-eatery-is-everything-its-cracked-up-to-be","status":"publish","type":"post","link":"https:\/\/somimag.com\/new-eatery-is-everything-its-cracked-up-to-be\/","title":{"rendered":"NEW EATERY IS EVERYTHING IT\u2019S CRACKED UP TO BE"},"content":{"rendered":"<\/a>\n
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When Chef Adrianne Calvo opened her eponymous West Kendall restaurant, Chef Adrianne\u2019s Vineyard Restaurant and Wine Bar, at the tender age of 22, she quickly distinguished herself as one of South Florida\u2019s up-and-coming chefs. <\/p>\n\n\n\n

Fast forward 12 years and the busy chef known for her flame-colored hair and \u201cMaximum Flavor\u201d approach to cooking is delighting diners with her second restaurant, Cracked Eatery, which opened recently in South Miami.<\/p>\n\n\n\n

The location \u2013 formerly home to No Name Chinese \u2013 had been in her sights for some time. \u201cAfter studying the market and doing a small trial run at Yumbrella (the food hall at Sunset Place), I could see the area needed a cool neighborhood spot where you could enjoy laid back food and a nice sangria or glass of wine,\u201d says Chef Adrianne. <\/p>\n\n\n\n

Cracked\u2019s menu appeals to carnivores and vegetarians alike, with dishes like Crispy Gouda with raspberry reduction and white truffle, Roasted Cauliflower with pico de gallo, avocado cream, pickled onions and chipotle aioli, or Chef Adrianne\u2019s twist on Mexican street corn, Elotes off the Cob \u2013 a bowl of sweet, creamy corn spiced with chipotle mayo, garlic-cilantro aioli, queso blanco and fresh cilantro.<\/p>\n\n\n\n

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One of Cracked\u2019s most popular items is the Filet Mignon Sandwich \u2013 tender slices of steak piled high on a freshly baked brioche bun with provolone cheese, artisan chimichurri, caramelized onions and Cracked sauce. Pair this with the crispy Sweet Potato Fries served with garlic-cilantro aioli and you\u2019ll be coming back for more.<\/p>\n\n\n\n

There are also a variety of salads, a \u201cburrata bar,\u201d and several large-plate entrees like Sweet Tea-Brined Half Chicken and Farmers Market Vegetable Stir-Fry. An oh-so-tempting selection of house-made desserts and spoon-able shakes rounds out the menu.<\/p>\n\n\n\n

A short but carefully curated wine list offers a variety of wines by the glass or bottle. Signature Sangrias (Passionfruit, Pomegranate or Ros\u00e9) or the crisp and refreshing Sauvi B Spritzer made with Sauvignon Blanc, club soda, grapefruit, juniper berries, lemon and rosemary pair perfectly with Chef Adrianne\u2019s flavorful dishes. Cracked has also partnered with Wynwood\u2019s J. Wakefield Brewing to create a signature brew just for patrons of the eatery.
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Sauvi B Spritzer<\/strong>
3 oz Sauvignon Blanc, cold
1 oz Pellegrino Sparkling Water, cold
1 oz Elderflower tonic 
   Lemon slice 
   Grapefruit slice
   Blueberries
   Rosemary sprig
   Ice <\/p>\n\n\n\n

Gather ingredients. Fill a large wine glass with ice. Pour wine, sparkling water, and elderflower tonic, and stir. Add garnishes. Enjoy.
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– Peter B. Laird<\/strong><\/p>\n\n\n\n

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7400 SW 57th Court, South Miami, FL 33143
305.665,5820 \u2022 IGotCracked.com<\/a>
Hours: Tue-Thurs 11 am-10 pm \u2022 Fri-Sat 11 am-11 pm Sunday 11 am-10 pm<\/p>\n","protected":false},"excerpt":{"rendered":"

When Chef Adrianne Calvo opened her eponymous West Kendall restaurant, Chef Adrianne\u2019s Vineyard Restaurant and Wine Bar, at the tender age of 22, she quickly distinguished herself as one of South Florida\u2019s up-and-coming chefs.  Fast forward 12 years and the busy chef known for her flame-colored hair and \u201cMaximum Flavor\u201d approach to cooking is delighting<\/p>\n

Read More<\/a><\/div>\n","protected":false},"author":5,"featured_media":20396,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,301,302],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/posts\/20377"}],"collection":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/comments?post=20377"}],"version-history":[{"count":0,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/posts\/20377\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/media\/20396"}],"wp:attachment":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/media?parent=20377"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/categories?post=20377"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/tags?post=20377"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}