{"id":6460,"date":"2014-10-24T07:19:26","date_gmt":"2014-10-24T14:19:26","guid":{"rendered":"https:\/\/somimag.com\/?p=6460"},"modified":"2014-11-04T10:37:20","modified_gmt":"2014-11-04T17:37:20","slug":"whats-new-in-town-2","status":"publish","type":"post","link":"https:\/\/somimag.com\/whats-new-in-town-2\/","title":{"rendered":"NEW RESTAURANTS OPEN ON SUNSET"},"content":{"rendered":"<\/a>

\u201cThe owner\u2019s in the kitchen,\u201d a customer observed.\u00a0 And the chef reflects: \u201cWell,\u00a0where else would I be. No surprise for me.\u00a0I\u2019m the chef..\u201d<\/p>\n

Neapolitan chef Roberto Patriarca came to SOMI in late July via Naples, Italy and Brooklyn, New York.\u00a0 That\u2019s easy to tell when he speaks to you tableside about traditional Italian cooking and you savour food from his Italian kitchen where everything is handmade and cooked to order.\u00a0La cucina Italiana now lives in SOMI.<\/p>\n

The chef has some thirty years in the kitchen.\u00a0 Born in New York, his dad had a restaurant in the Upper East Side.\u00a0 His family moved back to Naples when he was two.\u00a0 Growing up in Campania and Lazio he came to appreciate the right way of preparing an Italian meal.\u00a0 He graduated from the Instituto Ippolito Cavalcanti of Naples, and subsequently returned to New York and the Bay Ridge section of Brooklyn.\u00a0 It was there he opened a restaurant\/pizzeria called \u201cBrooklyn Central,\u201d named after the first train stop in Park Slope Brooklyn.\u00a0 He also later opened Spina restaurant in the East Village.\u00a0 The chef was selected to cook at the James Beard Foundation for special occasions.<\/p>\n

And at Centolire, you\u2019ll appreciate the chef\u2019s mantra: \u201cKeep it the way it was, the way it was done 100 years ago.\u201d<\/p>\n

1569 Sunset Drive |\u00a0305.740.5844 |\u00a0Open for lunch: Tues-Fri; |\u00a0Dinner served Tues-Sun. |\u00a0Closed Mondays. |\u00a0<\/p>\n

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\u2026And the fifth station in the restaurant hierarchy is Executive Chef.<\/p>\n

Meet Chef Julia, who has move through the four and now achieved that status with the opening of her Sunset Drive restaurant.<\/p>\n

The number five could also figure in with the number of women who have nurtured and fostered the chef\u2019s culinary quests.\u00a0 These include her two grandmothers, Nonna Daniela who comes from Sardinia, the other restaurant partners\u2019 mothers and Mama Pai of the Khong River House, where the chef worked one year prior to opening 5 Station.\u00a0 \u201cLove through food,\u201d says Julia.<\/p>\n

It was happenstance that brought the partners and the chef together.\u00a0 And not only has Chef Julia taken on the responsibility for developing an eclectic and creative menu, she also designed and built-out the restaurant.<\/p>\n

The culinary influences of her oriental-European heritage, her women mentors and the time she spent in Boston and D.C. working with other restaurant chefs while at school, brings us to her culinary vision for 5 Station: a harmonious blend on the menu of a culinary cultural collection.<\/p>\n

\u201cAmerican food is being more than hamburger.\u00a0 We are literally the melting pot of many cultures.<\/p>\n

5845 Sunset Drive |\u00a0305.668.7405 |\u00a0Dinner served seven days.<\/p>\n

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\u201cYour body is your temple,\u201d says Chef Enrique Ruiz matter-of-factly.<\/p>\n

And so at Temple on Sunset Drive, your body is nourished with whole food plant-based food and drink.<\/p>\n

In development for three years, the concept was created by Swiss entrepreneurs Sebastian Petro and Olivier Jarden el-Hinx. Both gentlemen are also executives for Nespresso\u00ae managing operations in the USA and France.\u00a0 They travelled extensively throughout Europe and the United States in fine tune their vision, and along the way, they engaged a creative agency in London, an illustrator in New York, and a graphic designer\u00a0in Geneva.<\/p>\n

Like the movements of a fine Swiss watch, attention to detail and precision of execution are essential to achieve the goal\u00a0to \u201cmake people happy.\u201d\u00a0This is the goal of Temple..<\/p>\n

\u201cCharge yourself before you charge your phone,\u201d is one of the humorous and friendly approaches to the menu.\u00a0 Temple serves up breakfast, smoothies, cool crisp salads, steamed and savory baskets, hot pots, energy pots and soups, cold-pressed joyful juices, wonderful waters, magical milks, elemental elixirs, and parfaits.<\/p>\n

5831 Sunset Drive |\u00a0305.397.8732 |\u00a0Hours:\u00a0 Monday \u2013 Saturday, 7a \u2013 6p. |\u00a0Closed Sundays. |\u00a0<\/p>\n

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CONGRATS<\/span><\/strong><\/h1>\n

Anthony Askowitz<\/b>, broker\/owner of RE\/MAX Advance Realty (RMA) has been presented with the RE\/MAX \u201cCircle of Legends\u201d award, honoring highly successful agents who have earned more than $10 million in commissions and completed ten years of service with the company. The award, created in 2001, has been achieved by less than half of one percent of all sales associates in the\u00a0RE\/MAX network.<\/p>\n

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Recently K-9 SMPD Officer\u00a0Ralph Gonzalez<\/b> was presented with the Courtesy Officer of the Month Award by Chief Ren\u00e9 Landa.\u00a0 Officer Gonzalez has served the community as a member of the SMPD for the past five years. \u00a0For two and one half years prior he worked as a teller at the First National Bank of South Miami\u00a0while going school and the\u00a0Police Academy.\u00a0 At FNBSM he was recognized as \u201cStaffer of the Month.\u201d\u00a0 Courtesy is a recognized trait in this man.<\/p>\n

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SOMI\u00a0HAPPENINGS<\/strong><\/span><\/h1>\n

SOMIartwalk<\/b>\u00a9<\/sup><\/b>
\nFriday, October 10, 6-9p
\nIn the a Miami Town Center<\/p>\n

Safe Streets Halloween<\/b>
\nFriday, October 31, 4-6p
\nIn the South Miami Town Center<\/p>\n

43rd Annual
\nChamber South Art Festival<\/b>
\nWeekend of November 1 & 2
\non Sunset Drive<\/p>\n

SOMIartwalk<\/b>\u00a9<\/sup><\/b>
\nFriday, November 14, 6-9p
\nIn the South Miami Town Center<\/p>\n

Annual Parade of the Elves<\/b>
\nSunday, December 7, 2p
\nOn Sunset Drive<\/p>\n","protected":false},"excerpt":{"rendered":"

\u201cThe owner\u2019s in the kitchen,\u201d a customer observed.\u00a0 And the chef reflects: \u201cWell,\u00a0where else would I be. No surprise for me.\u00a0I\u2019m the chef..\u201d Neapolitan chef Roberto Patriarca came to SOMI in late July via Naples, Italy and Brooklyn, New York.\u00a0 That\u2019s easy to tell when he speaks to you tableside about traditional Italian cooking and<\/p>\n

Read More<\/a><\/div>\n","protected":false},"author":16,"featured_media":6549,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[122,121,128],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/posts\/6460"}],"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\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/comments?post=6460"}],"version-history":[{"count":0,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/posts\/6460\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/media\/6549"}],"wp:attachment":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/media?parent=6460"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/categories?post=6460"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/tags?post=6460"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}