{"id":2937,"date":"2013-06-03T09:21:13","date_gmt":"2013-06-03T16:21:13","guid":{"rendered":"https:\/\/somimag.com\/?post_type=article&p=2937"},"modified":"2013-06-03T15:01:50","modified_gmt":"2013-06-03T22:01:50","slug":"new-restaurants-open-in-somi","status":"publish","type":"post","link":"https:\/\/somimag.com\/new-restaurants-open-in-somi\/","title":{"rendered":"NEW RESTAURANTS OPEN IN SOMI"},"content":{"rendered":"<\/a>

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<\/strong>The large photos on the wall tell part of the story about the fushion of Peruvian and Japanese cuisine.\u00a0 Scenes of indigenous Peruvian fisherman, the Huanchaco<\/i> beach and tora caballitos<\/i> boats, pictures of the first prominent Japanese business leaders to establish in Peru, the Peruvian national soccer team, the Costa Verde of Lima, and the boat Cora, Cora<\/i>, which was built by MIXT owner Martin Monteverde.<\/p>\nRestaurateur Martin Monteverde (R), Sushi Chef Thwin Siss, Exec. Chef Eric Andreu, and Chef Amet Rodriguez.\n

The Monteverde family in Lima migrated from Liguria, Italy three generations ago and established themselves in the commercial life of Peru.\u00a0 Fishing has been a large part of their success, built up over two generations.<\/p>\n

Martin received his degree in Hospitality Management at FIU and subsequently worked with Star Media.\u00a0 While living in Peru, he was keenly intent on learning the fishing industry developing\u00a0 IT systems and involved in engineering and warehousing.\u00a0 His 73 ft. \u201cCora, Cora<\/i>\u201d holds 100 tons of anchovy harvested off the shores of Peru and processed in Chile.<\/p>\n

Last year, as new owner of Trattoria Sole, to the delight of many regulars, he introduced some Peruvian-Italian dishes to the traditional menu, as reflected in his heritage and family recipes.<\/p>\n

MIXT brings the mixture of the Japanese and Peruvian cultures and food ingredients.\u00a0 At MIXT, diners will appreciate the Peruvian ceviche, the Japanese sushi and other cold plates from Peru, each dish with mixt ingredients.\u00a0 Each plate on the menu has at least one ingredient from each country in the mix.\u00a0 The culinary operation are managed by Sushi Chef Eric Andreu who has 23 years experience in sushi preparation.\u00a0 In the 1980s, Chef Eric trained under the renowned Shinji Sacamoto at Shibui in Miami.<\/p>\n

MIXT is open seven days for lunch and dinner.\u00a0 Come and enjoy some new flavors in SOMI. | \u00a07209 SW 59 (Dorn) Avenue<\/p>\n

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Two couples, Sharon & Eddy and Israel & Marelys have known each other for the past four years, and have developed other business ventures together.\u00a0 Coming from divergent backgrounds, both Sharon and Eddy are former law enforcement officers, while Israel and Marelys are in the medical profession, a series of converging coincidences and a very chance pass-by the former location, brought them all together to open one of SOMI\u2019s latest dining spots.<\/p>\nSIP owners: Sharon McAllister, Eddy Torres, Israel Guardarrama, Marelys Perez.\n

They had a soft opening on April 16, as in \u201cdoors are open,\u201d and haven\u2019t let up since.\u00a0 Eddy is credited for being the \u201cidea man.\u201d\u00a0 And Eddy wanted it all \u2013 a little bit from everywhere, seafood, sushi, tapas, great select wines, full bar and cigars.\u00a0 And he\u2019s managed to put that all together under the kitchen stewardship of Emily Hedgepeth, a Johnson & Wales graduate, who also did some of her training in Asia.\u00a0 With two sushi chefs and two kitchens (hot and cold), some creative dishes are being served up to a discriminating customer.\u00a0 And as Emily says, \u201cthe staff shouldn\u2019t say \u2018it\u2019s not on the menu.\u2019\u00a0 If we have the ingredients, we\u2019ll prep it for the customer.\u201d\u00a0 For the wine connoisseur, locally well-known sommelier Jamie Futscher has put together the portfolio for the restaurant, and wines are attractively displayed on a wall.<\/p>\nExecutive Chef Emily Hedgepeth.\n

The creativity extends from the kitchens to the d\u00e9cor at SIP.\u00a0 It\u2019s a modern and cozy bar\/restaurant with urban concrete walls, mirrors, a long white bar and wine wall at the far end.\u00a0 A remnant of its former business, hookahs are displayed on another wall.<\/p>\n

While \u201cS\u201d is the first letter in SIP, \u201cS\u201d is also for smiles.\u00a0 From an engaging owner greeting customers at tables, to the wait staff, bartender and chef, it\u2019s all smiles at SIP.<\/p>\n

SIP is open six days: from 5p-2a on Tuesday \u2013 Thursday, and weekends from 2p-2a.\u00a0 And soon they will be open for lunch.\u00a0 Come by and have a SIP\u2026. \u00a0| \u00a05845 Sunset Drive | 305.668.7405<\/p>\n

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For those who may have shopped for Argentinean empanadas, desserts, meats at Patagonia Nahuen market on Sunset Drive, you\u2019ll see a stunning transformation into the new FIN restaurant.\u00a0 Owned and operated by the Amorosi family, which has the Patagonia brand on Key Biscayne, in Coral Gables, and in Doral, together with the acclaimed Olivos restaurant, FIN opened the third week of April.<\/p>\nFIN\u2019s elegant interior.\n

Not wanting to replicate the name Olivos, the owners decided on \u201cFIN\u201d as in \u201cfin del mundo\u201d the end tip of Argentina. They wanted to make a more modern setting and bring a new fresh look to their restaurant.\u00a0 With the same menu as Olivos under the direction of Chef Mariano Araya, diners will appreciate the highest quality of food and service in an elegant white and crystal setting and, at reasonable pricing.<\/p>\nGeneral Manager Dalexis Tamayo & Executive Chef Mariano Araya.\n

Hot and cold appetizers include Argentinean beef empanades, an Argentinean mixed grill, fresh salmon tartare and a Greek octopus trimable.\u00a0 On the menus is a selection of Picadas from Patagonia and salads.\u00a0 There are nine main course dishes from the kitchen, and seven items from the grill.\u00a0 Specialties of the house, five of them on the menu, with suggested wine pairings by Bodega del Fin del Mundo, include Cordero in a sour fig sauce, and Ravioles, Southern crab meat black ravioli.\u00a0 The wine selections include vintages from Argentina, Spain, Chile, France, Italy and USA.\u00a0 \u00a0 And save room for dessert!\u00a0 There\u2019s the traditional Caramelized crepes with dulce de leche, a goat cheese cheesecake, and coconut pnnacota among other enticing selections.<\/p>\n

FIN is open seven days a week serving lunch and dinner.\u00a0 (The lunch menu is the same as the dinner menu, at a reduced price.)<\/p>\n

Come and enjoy the flavors at the end of the world. \u00a0| \u00a05861 Sunset Drive | 305.668.4881 | restaurantfin.com<\/p>\n","protected":false},"excerpt":{"rendered":"

The large photos on the wall tell part of the story about the fushion of Peruvian and Japanese cuisine.\u00a0 Scenes of indigenous Peruvian fisherman, the Huanchaco beach and tora caballitos boats, pictures of the first prominent Japanese business leaders to establish in Peru, the Peruvian national soccer team, the Costa Verde of Lima, and the<\/p>\n

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