Coral Gables Food Marathon!! Miami’s Hidden Food Capital!!

This is Miami. Actually, this is Coral Gables. For everybody who's not from Miami, Miami is made up of so many different cities. I'm looking at you, New York. Historically, this is one of the more affluent neighborhoods. You got Coral Gables. We're going to grow Pinecrest. And we're right now in the heart of Coral Gables. We're on an epic food tour. We're going to do this entire city. Are you guys ready? Let's go. And this right here is Miracle Mile. This is where it all started. Back in 1921, George E. Merrick had a vision to make an affluent neighborhood in the heart of Miami and give the streets names of Spanish and Italian places and figures. You have Ponce de Leon. You have Alhambra. And this place is, you know, it's beautiful. Still the same, 1920. So you have the Miracle Mile sign right there. Over here, we have a mix of shops, restaurants, bars. You have Pura Vida, Carrot Cake. I mean, some of the classics here in Miami. And what else? We got Starbucks over here. Hillstones is my favorite restaurant here in Coral Gables. Hillstones right there. They don't want us to film though. Most people think Florida's new. It actually has over 100 years of history. Can you imagine being in the 1920s, coming down to Coral Gables, Miami to the Biltmore on a train from New York City? Over 10 trains a day. People would come in their finest attire in that time. I can't even imagine because what was there? It was not even cars. Incredible to even think about it. And yeah, so people would come here, you know, spend money, go shopping with their wives, eventually buy some homes and, you know, start their roots here in Miami. I hear a lot of people here in Miami complaining about New Yorkers and Northeasterners moving down and raising the price of living here. I got some news for you guys. This place was built by New Yorkers. Well, if you exclude the Native Americans that were here first. And it brings me to this guy right here, Georgie Merrick. He built the city of Coral Gables. He was born in Pennsylvania, studied law in New York. Eventually, 1911, came down here. And look at this. It's incredible. You got the Biltmore over there. Beautiful mural. And right here, we have a mural of Picasso. Malaga loves Coral Gables. Why? Well, Picasso was born in Malaga and both cities share the Mediterranean vibe. You have these lush green trees everywhere, intricate designs, the rooftops. I mean, it does feel like you're in a Spanish city sometimes. So another fact about me, I live in Coral Gables. And today, we're going to be visiting Chocolate Fashion. This is one of my favorite spots for over 25 years for, you know, French bakery. We got so many different things. I love their orange juice. Their coffee's good. Croissants are phenomenal. And right here, we have the owner, Percy. Como estas? Hola, mucho gusto. Como estas? Pleasure. My pleasure, too. So what do you guys do here at Chocolate Fashion? We are artisanal bakery, French bakery. We've been here over 20 years. And everything is made from scratch. And this is authentic, authentic patisserie from France. So what is your favorite thing to try? Like, what should I try today? Oh, the best one is the croissant, the plain croissant, the pain au chocolat, the quiches, those canelés. And number one also is the almond croissant. But all the pastries that we're making here, it's homemade, it's the best. All right, let's try some. Come, let's go. So, what is this? What is this one? Try the canelé. That's one of the best of the best of the Chocolate Fashion. It's authentic, original from France. And also, we have here the plain croissant. It's one of the best also. But I would like you to try this first, because this is something you're never going to forget, the taste of our canelé. So this is only here? Yes, it's only here. Please try it. Why I tell you the quiches right here, not even Paris is the best. We are the best. Why? Because we make it from scratch. So once you taste the quiche, my customer, when they come here and go to France, go to Paris, say, hi, Percy, your quiches, they're the best. We try it in Paris and understand. Here, we taste it different because ingredients. And then we notice it's a homemade from scratch. So that's why you have to try the quiches here. So look at this. Yummy. That's a goat cheese with a little baguette bread toasted. You cannot go wrong with this. This is the best. So if you didn't know, Florida is the king of citrus. We produce the most oranges, but sadly, recently, they've been moving all to California. So here we go. Fresh orange juice. Nice and tangy. Let's do it. Oh, that's good. Oh, it's so refreshing. Yes. I love it. Yo, yo, where's the mangú? Got four things to try. We're gonna have the plain croissant. Amazing. My favorite, the almond croissant. I like this better than chocolate. And then over here we have the goat cheese quiche. It's a tongue twister. This is so good. So French. And then this one's the canele. It's like a spongy bread pudding type of dough with a caramelized crust. So I think we start with this one. Cut this in half. Oh, man. You know, it reminds me like a pound cake. Let's do it. This is very spongy. You'll feel the canela. You feel a lot of vanilla too. I think for this, you just like literally dip it right here. Very Italian on me here. It's spongy, moist, and a caramelized crust. Oh, I love the crust. Addictive. So this is the almond paste, which is basically marzipan. I love my job. Flaky, crunchy, buttery, almondy. It's so good. If you're wondering why a croissant is so good, it's because it's layer upon layer of just butter and butter and butter. Oh, great. If you're wondering how to say butter in French, it's butter. Oh, I can't wait. This is one of my favorite things, by the way. Whenever I'm like really hungry, I'll eat a quiche. All right, here we go. Goat cheese quiche. This is the best hot chocolate now. Hot chocolate? So basically bring my kids here, right? Oh, it's good. That's hot chocolate. I wish it was cold outside. It's freaking boiling outside in Miami. That's a lot of chocolate. For me, the quiche is amazing always. Crumbly, buttery, cheesy, tarty. This one's like a little earthy too. Goat cheese. Almost feels like eggs, how fluffy it is inside. It has that nice eggy taste with the cheese and tomato. Really nice. But I'll say this, I can get used to coming to China Fashion Week. And I also have the right of croissant. What's the best way to eat this? It's nice. So Nay and I have been having a discussion. Like what is food? Like it's beyond just eating it, right? It's how you eat it. Like I eat my croissants like this. Nay eats his sushi with a pork. I don't know. It's like it definitely is in and out groups, right? But I'm at Chocolate Fashion and I'm dipping my croissant into some chocolate. Why not? My kids would like that. Americans, we do what we want all the time. And of course, we have the star, the French toast. And this is real maple syrup from Canada. For all my friends in Toronto, we drink this stuff. Just like drizzle everywhere, right? All right. And they make this in-house. Oh my God, how fluffy it is. And just a reminder, if you haven't checked out my Toronto series, make sure to check it out. It's ridiculous. You know, I don't know what goes into making a good French toast, but definitely the nice fluffy bread. They had this incredible maple syrup, also the strawberries. So French toast, is it really French? Actually, it's not. It dates back to the Romans. Fourth, fifth century. Some Romans got some bread, threw it with some milk and some eggs, fried it. And here we go. And the maple syrup, that's definitely an American thing. Or is it Canadian? Here at Miracle Mile, we have Neo Classic, a Turkish bakery. They do some incredible stuff. Some baklava, some burek. Come inside. Hura, how are you doing? Good. So Bura and his brother are the owners. So Bura, what do you guys do here in Neo Classic? So we are making mostly the Turkish traditional things, but new twist. That's why we call ourselves Neo Classic. We have baklava, but it is like a cake. We have like latte, baklava latte, ice chocolate. So like pistachio croissant, it's not like regular pistachio cream. It is a little bit different. So like, as I said, it is a classic things with a small twist. Then over here, you could see it. You got the last baklava. For example, this also, it is traditional. It has a custard with a little bit of black pepper, but it's, it's really different. It sounds great. And then cheese cement. This is like the Turkish bagel. We have to get one of those. And then over here we have some bureks and then the gözlem. This is like a cheese. It almost looks like a cheese calzone. Yeah, yeah, yeah, definitely. But the dough is more thin. It has potato also. We have sandwiches. We have Anatolian beef sandwich, which is we make the beef here. It is slow cooked for like six hours. Very tender, very like it has a lot of butter. It's really good. So question, you started this with your brother. You also have in Ankara, you have a bakery there as well. Yeah, my family, our family has a bakery for more than 30 years with 12 shops. So what does family mean to you? This business means a lot to me because I work with my, my mom, I work with my dad, I work with my other brother. And now we open a shop in Miami with my other brother. So like this job means a lot for me. That's what I can say. Family business, come support guys. I'm going to try everything. Actually, we're going to make something. Let's go over here. This is your hazelnut biscuit. Oh my gosh, look at that. God, am I doing this right here, right now? Here we go. Oh my God. That's incredible, man. The hazelnut, the layer. Oh, it's so crunchy, bro. I can't. This is addictive. If I had this dude, I'd be like, I stick my hand in here every day, bro. It's too much. It's like straight to the mouth. So this is the filling. It's called hazelnut Gianduja. Gianduja. Gianduja, yeah. It's with hazelnut puree and with milk chocolate. Perfect. So we're going to cut that right there. Perfect. Yeah. Wow. I wasn't actually expecting it to be like, like, like thick like that. You know, I was thinking more like Oreo, you know? Okay. So and yes. And then just like move it around a little bit more than it looks. Yeah. That's it. Just trying to get it right. Wow. This is not easy. Got to put my back into it, Nate. So out of 10, what do you think? Am I ready to be a Turkish baker? Nine, nine. It's really good, look. You know, he's speaking in German. He's like, no, no, no. It looks so moist. It's too good. What are they doing to me, bro? They're going to make me pop. Most excited about is this cheese cement. You know, Turkish bagels are some of the best. Don't tell it to all the New Yorkers, but in Montreal, they're pretty damn good too. So what do we have here? So I'm going to make the baklava latte. This is pistachio syrup. The pistachio syrup made in the house. Pistachios from Turkey. Pistachios from Turkey. The best. Pistachio milk. So who has the best pistachios, Turkey or Italy? Turkey or Italy. Good answer. Good answer. All right. Pistachio milk, double espresso. Double espresso right there. Look at that mascarpone right there. Oh my gosh. This is a baklava latte? Yes. Filo dough crumbles. Filo dough crumbles. Filo dough is the best. After this, I got energy to run to Turkey. I'm going to run through the Atlantic. It's like a baklava latte. Oh, it's good. It's creamy. Love the pistachio on top. The filo crumbs. Oh yeah, that's nice. It does remind me of like if I have like a frappe, like in Greece. Similar. All right. So here we go, guys. The cheese cement. This is so traditional in Turkey. Incredible. We have the Aegean baklava. Love this. It reminds me of so many different like spinach type of pastries that I've had in the Balkans. This is the potato gözlem. So this is another like cheesy to go street food. The Laz baklava looks nice and creamy. And then this is the spangler. So this is like a chocolate sauce. And you're going to bring a scoop of ice cream and drop it on top. You have to try this one first. So do I eat this like this? My God, look at that. Nice and cheese. You got some of the peppers, also some tomato. So this is incredible. Sesame seeds. Turkish bagel. Here we go. Oh my God. I love it. Bagel is nice and fluffy. Love the little crunchiness of sesame seeds. But where is the cheese and the pepper? Makes it truly Aegean. Wow. You taste the flavor of Turkey right here. This is delicious. I think of bagels. I think of bagels and cream cheese. This is bagels and cheese. All right. Here we have the Aegean burek. So I've been to the Balkans a lot. They were conquered by the Ottomans. So, you know, we have burek throughout the whole thing. It's an Ottoman tradition. So we've got mint, dill and parsley. Beautiful phyllo dough. Incredible layers. Definitely more on the moist side of burek. Nice and crunchy, too. I mean, this is a perfect breakfast in Albania or in Turkey. Perfect, bro. One of those islands right there next to Izmir. Bro, we're going to Bodrum soon. I like how flaky it is. Look, definitely different. Like, it's more crumbly. I love burek every single morning. Doesn't matter where you are in the Balkans. This with some coffee, some raki. What I love about the Aegean burek is the feta. The feta with all this incredible greens from the Aegean. Not too salty. Don't tell anybody. Two by rows over. All right. So potato goes lemme. It's like a, oh my God, potato and cheese. What is this? It's almost like a quesadilla. Amazingly spiced potatoes. Super soft. It is just like a, like a quesadilla, I would say, but like more of a Turkish twist. If you're hungry, you're on the go. This, you get full quick. So guys, two bites. I don't make the rules. I'm just trying to really understand what goes into this dish and see. Three bites, three bites. The last baklava. Oh, it's definitely softer. It's more like a creme brulee filling, like a very creamy filling. This thing is going to melt. Baklava, one of my favorite desserts. This is like a super decadent baklava. It like melted on my tongue. Okay. It is like a creme brulee. The inside, it's almost the same texture. That's the most unique baklava I've ever had. I'll say that. I've tried so many baklavas, but that one just, it just melted on me. It is just like known in the North Sea, like that part. And that's our hometown. So even you go to Turkey, if you ask, oh wait, where can I find this? You're not going to be able to find it. No, it's, it's almost like quesillo. Like, and that's how it is. Like, it's a very just melt, melt in your mouth. All right. So here we go. This is, we have this pancake. It is very popular in Turkey. It has a chocolate cake, vanilla cream, pistachio pieces. And what makes it different is the chocolate sauce. And we like to eat with a scoop of milky ice cream. Milky ice cream. Yeah. Here in US, the vanilla is the like most classic ice cream. This one has no vanilla, just milk, milk flavor, sugar. Dive in here. Oh, it is like super saucy. The milk, no vanilla. It's like a chocolate pillow. Look at this. I don't know how to speak Turkish, but Italian food. Well, this is one of my favorite spots in Corgui. It was called Tulio. They have incredible Italian food and the owner's family's from Venice. So Venetians, Veneto. Let's go inside. And right here we have the Venetian Lucho. My man. So what do you guys do here at Tulio? Tell me. What's the story? Tulio is the name of my father. My father was a famous fish merchant in Venice. And he was very well known because he would wake up every morning at four o'clock, try to get the best fish for his customer. I do the same, not at four o'clock in the morning, because now I can send a little text. But every day we buy fresh fish. So this is the concept of the restaurant. Candele alla Genovese Napoletana. So I've been coming here for multiple years. Love your restaurant. Look, this is like, this guy loves wine, by the way, wine and books. So I'm going to sign it, but you have to get me the most expensive bottle. All right, so we're going to do a little tasting menu, guys. Follow me. Sangiovese. And then they tried and they were like, whoa, it's super, super Tuscan. I like super Tuscan more than Brunello, I'll tell you. Summer tasting menu. We always start off with a little salad in Italy. Aperitivo. So here we have a beet salad, coconzola. We have some walnuts and some balsamic glaze. Love this. Get some of that. Nice balsamic. Nice and creamy. This is something about Italian food. I personally love beets. Gorgonzola. It's almost like a creamy gorgonzola. Nice crunch with the walnuts. Definitely light entry. It's almost like they shaved the beets super finely. Some nice pungent gorgonzola cheese from North Italy. Gorgonzola is from like Lombardia, Piedmont. Northern Italy makes amazing food. You need to go visit more. Milan, who's coming with me? Oh that's good. And of course we're gonna have a pasta and this one's rigatoni with cream of zucchini with mozzarella and some olives. Looks phenomenal. I personally love rigatoni. Okay, so we're gonna add some parmesan. So those olives are from Linguria. Phenomenal. You know what? Definitely love that acidity in that olive. Just like burst. Mozzarella. This one's like melting here, dude. This is so good. This is such a different type of pasta. Zucchini cream. Yeah, I'm more about the white creams, not like a huge tomato guy. So this is perfect for me. You know I love the arturio. They do it just like in Italy. Look at the size. Portion size. This is more Italian. And Linguria is home to pesto, so they have more of those herbaceous creams. They also invented focaccia, portofino's there. They have a lot of good stuff there. So there's a lot of debate of where pasta came from now. My understanding is Marco Polo, when he went over to China, the Silk Road, he brought back noodles and that's when the Italian cuisine evolved. I don't know. Don't take my word for it. All my Italian friends get mad about it. But and there's like over a thousand types of pasta and this is rigatoni. One of my top. The owner's family's from Venice and of course we have to go with one of my favorite Italian desserts of all time. This is tiramisu, invented in Treviso, which is right outside of Venice. It's a Veneto dish and it's basically mascarpone, lady fingers, then you have some coffee and some cocoa powder. I'm gonna break into it. Oh look, it just popped. Oh my god, look at that. All right, here we go. Well I love how much cocoa powder they put on top. So fluffy. Let me tell you, lady fingers literally melted down there. This is my little piece of heaven in Italy. So the American way we're gonna dip the cookie. You can see that tiramisu is just like that. A nice buttery little biscuit. When I eat this, all I see is Venice. The gondola. Lucho, best tiramisu bro. I just had some of the best in Rome, but this is outstanding. Make it fresh. Wow, this with some grappa next to it and that's and that's Venice bro. I love it. Thank you for being with us. I have to ask you, do you speak Veneto? Oh yeah, you speak Venetian. Is there any slang? Of course, you know Venetian is a real language more than a slang. Very similar to Spanish. And uh, si. Mi parlo proprio il Venetian. Venetian. So is there any specific words? All the gondoliers say hello this way. So when I see the gondolier, I'm like, chao vecho. Like what the, who is this guy? Yeah, yeah, they're gonna say it back to you. Grande, grande. Venecia. No, no. I love this place. Hey, I love your restaurant. I'm gonna keep coming back for many more years. Thank you. Thank you. I will finish this because it's too good. Graziano is one of the most famous Argentine steak spots in Miami. They have many restaurants. This one in Coral Gables is their market. This place is incredible. If you like wine, if you like empanadas, if you like a lot of meat, come here. Follow me. No, I'm serious. Like, this is a true market. As soon as you walk in, it's like infinite wine. Let's go, let's go. Here, let me see. How many wines? Too many wines. Like, this is Argentina in a nutshell. Wow. Triana looks good. Everything looks phenomenal. This looks probably like a, yeah, most likely this is Italian. Some prosecco here. Champagne right there. Shit. How many wines, guys? Crazy. And over here, as soon as you walk through here, you make it to the counter. You can order over here to the left or you can come over here and see all the empanadas. Come here. So I'm gonna get two different types of empanadas, but I want to show you the, how much they have, the variations here. So many. Gallega. This is a cebolla, ham and cheese, meat, chorizo, spicy meat. They have caprese, big mix. This looks amazing. Plum bacon mozzarella. I've never seen that. Blue cheese, rocket first. Phenomenal. And they also have churros, so. That's the Spanish influence, but here they have it with dulce de leche, so a little different. So if you're from Argentina, most likely you are Italian descent because the people before that, yeah, you should look that up. It's not good history. But here, keep coming, keep coming. They got pastas, they have bread, they have pastas, infinite pastas, so many different ones. But over here they have like the mini butchery. Oh my God, look at the steaks. Look at that short rib right here, tenderloin, short rib prime, tomahawk. So you can come here and, you know, get ready for the party. A lot of people come here for Fourth of July weekend, stack up on meats, wines, and wow, olive oil, never-ending olive oil. Look at the amount of wines. Hey, Graciano, sponsor me. All I need is wine for life. The Argentine map, and this is where all the meat comes from. This is cattle country, farmland. If you ever go to an Argentine barbecue, you're going to eat this first. It's salchicha parrillada, so this is like their appetizer. They cut it into a million pieces, then you have spicy sausage, you have the blood sausage, the morcilla, and we also have the like the lamb here, the molleja. It's one of my favorite things ever. My mom, she can't live without it. Wow, look at this, guys. Oh, wow, look at that. So we have salmon, got some chicken, over here we have some meats, got sausages. This is a nice grill. I like how it's slanted, right? So the grease falls sideways, right? We're going to throw some salt. Look at that. Salt bae here. It's salt. Wow. Professional, right? Canceled. Got a flank steak, you have a T-bone right there. What else we got? Entraña? No. Entraña. Gaucho. Gaucho, yeah, the gaucho is good. I love the gaucho. Picanha. Oh, it's picanha. So they cut the picanha in pieces. Si picanha tiene mucha grasa, me encanta. I love picanha. But picanha, isn't that Brazilian? He's throwing on the blood sausage. Wow, look at that meat. They have this lanted grill, so all the grease just keeps coming down this way. That's a good way to cook. The chicken is so fast. Chicken and fish, quick. The meat takes some more time. Every single day, they make thousands of empanadas. Look at them right here. So it what they're putting into it. They roll it out, they stuff it with the ingredients. This one, they put the name of it, spicy beef on top. So they have a little presser, it molds the name on it so they always know. So when you buy a bunch, you know what you're eating. Yeah, he's going to add some egg yolk on top. Yeah, look at that. Oh, nice. They basically add the egg on top to give the empanada this nice, bright color. Oh, look at this oven. Huge. He just gets in there quick. The human furnace. By the way, I was telling you guys that my mom loves the gland. This is the gland of the cow, this piece. It is so good. It's just pure fat. Yeah, that looks good, huh? One of my top, bro, one of my top. So they have infinite wines. We're going to try their wine. So this is Graciano's Mario Malbec 2021. Incredible wine, but they also have their own beers they make. And this is the Nono Angelo, so we're going to get a draft of that. So this is the Nono. And then right here we have the Mario. Can we try this? Let's see. Let's see how good it is. Malbec, no? It has to be Malbec. That is the wine of Argentina. It's good. All right, leave the bottle. Am I missing food? Too much. We got the beer, we got the wine, and we have empanadas. This is like street food in Argentina at its finest. Incredible empanada, baked. I love this. Look, it's a nice meaty pie. Empanadas, literally every Latin American country has it. Some people do it fried only, some do it baked only. Argentina, I've tried more baked. I actually prefer it. I love the dough and I love how much they fill it. It's not like half empty. And then the best way to do it, so you can go crunchy ass way, or you can go in the middle and get all the meat. I'll go a little bit here. Incredible filling. Love the minced beef. There's also olive in there. It's phenomenal. You know, it's flaky and I tell you about it. It's good. This, you don't need anything but this and a beer. All right, so I'm going to open it up for you guys. Oh wow, that's beautiful. I think it's going to be a little sweet. It's like the ultimate sweet empanada. It actually gives me some like, almost like ham and cheese vibes, but very little cheese on here. It's way more plump. For all you beer connoisseurs or people who don't know anything about beer, what is an IPA? Well, IPA, the British were sending beer to India and they would put lots of hops, like crazy amount of hops, so you could preserve the beer on the way from UK all the way, you know, south of Africa and all the way to India. But out of nowhere, one of these, you know, ships crash landed right off the coast of Great Britain. The barrels would land on the coast and everybody saw it like, oh my god, it's free beer. So they went and they opened it up and it was so hoppy. They're like, mmm, Indian pale ale tastes different, super hoppy. Indian pale ale. This is a double though. It's stronger. America, we love our IPAs. And this is classic Malbec. When you think of certain grapes, like Cabernet Sauvignon, you're thinking Napa Valley. When you think Malbec, you're thinking Argentina. Obviously, other people do Malbec now, but it's predominant in Argentina, especially Mendoza area. It's a bold wine, good with meat. Now, where's my meat? So this is what I always order when I come here with my kids. I eat the organs, they eat the meat. Okay. Okay, so this is like the ribs, short rib and it's vacios, it's a cut from the meat. This is the glands. My mom, mi madre, me encanta eso. And then this is intestines. If you don't like intestines, I personally like it a lot. I prefer tirada asado. You prefer tirada asado? Yes. Okay. Yeah, so I'm the butler for my kids, so I eat all the scraps. With the chimichurri? Okay. So the Argentines, they love adding chimichurri, which is parsley, olive oil, garlic. So how do you eat this? Well, you get a little bit of this, a little intestine, a little bit of glands. I cut the morcilla in half. I usually split this with my dad or my brother. It's blood sausage. Look at that. It's a mix of rice. So guys, I grabbed three things that most Americans probably won't really want to eat, but you know what? Try it out, guys. The intestines, this one's a particular taste to it. It's a little juicy. Definitely a different experience here. I love it. It's like crispy, smoky, and fatty. And this is the gland. This is literally this piece. It's a butter fat ball. Oh my god. This is for mom. This is my mom. It's so good. The morcilla, blood sausage. I do try to limit this. I like it so much I would eat like two of these, but it is the way to put it together. It's such a flavor and I don't know, it's making me a little earthy, a little bloody. This is the morcilla and then they say to put it with the chimichurri. Usually I try to get some of that. Just get some of this on top right there. That's good. Drop like that. It's great. Definitely adds a different level of flavor to chimichurri. You know, this is not a typical thing here in America. This is definitely Argentine. This is chorizo, spicy sausage. If you have kids, they'll definitely love this. And then over here you have the ribs. So the ribs, try to cut a little piece off over here and then basil right there. Nice juicy piece of meat. This is the best. Just so smoky and meaty. Juicy. I personally like medium rare. A little bloody, but the ribs, this is the best. Yeah, so it's short rib. Yeah, so you have a, this one's definitely fat. It's like pure fat. You get some of this one. You can see it's like a mix of fat and meat. You literally have both layers right here. Way better. It's so soft. It's like a meat pillow. Best thing to do at the end, grab the rib. There's the bone right there. Take it off. Oh my god, the fat. It's like burst out. It's so umami. And this time with a little bit of chimichurri, because we're doing the Argentine way. This is under $30. Incredible deal. I mean, this is for two people, by the way. Pair it with some malbec and you're good to go. Hello, Corgables. We the best. It is Miami. It's summer. I'm gonna tell you, rain comes and goes. We're here at Eating House. This is modern brasserie. This place started as a pop-up. Eventually, they expanded. Now, they have incredible food. We're gonna try short rib, carbonara. We're gonna get a drink. Welcome to Eating House. My man, thank you so much. Owner and bringing the chef's hat out, bro. God, what can I tell you about this? One of my favorite things on the planet. Just pure like sashimi right here. Look at that. Look at that beautiful sauce. Nice and bright. Oh my god, with the corn. You know what, dude? That like literally melted. What do I want more in Miami? Miami's all about fitness. This is what you need to eat. Nice crudo all day. Yo, guys, look. Citrusy, nice roasted corn and you know what, the radish really gives it a nice crunch. Fresh seafood. You can taste the sea, right? Good. Who doesn't like crudo? Oh, the corn. Nice crunch. And the burrata. I'm Italian. This might be my favorite cheese. Incredible. Look at that. Okay, so hazelnut, basil, and the burrata. It's a creamy dish. Alex, the burrata is insane. All right, the balsamic glaze pairs incredibly with this cheese. Crunchy, the basil. I mean, dude. What? The herbaceousness and the freshness of the basil really cuts through the cheese like a lightsaber through butter. Going to the kitchen to see how they do the carbonara. God, I just had this in Rome. One of my favorite pastas of all time. Estamos listos. Yeah? Let's do it. All right, here we go, here we go. Chef, what are we doing? Carbonara, carbonara, yeah. Pasta carbonara, bestseller. Bestseller? Yeah, everyone's favorite. It's one of my favorites too. So you're going to add it right there, the pasta? Yeah. So as you can see, the pasta right there is boiling. Prepare for the flames hitting you in the face. All right, she's going to throw the pasta in there. Nice. Add some ravioli right there. This is a massive ravioli. All right, so the chef just added some bacon, some more bacon. Here we go. We're going to add some salt right here and some pepper. Carbonara is a nice mix with some egg. Wow, look at that. So she's adding some cream right there. Add some heavy whipping. This is, I've heard this story many times. This is chef's family's recipe and he just had to wait here because it's so good. It's so good, they bring it to the end of the pasta to it. The fettuccine. Oh, what you guys, parmesan right there? Made it nice and creamy. Yeah, don't tell anybody. No one will know here. Wow, look at that. Carbonara. For me, it's carbonara or cacio e pepe. Either one. They're both phenomenal. They're both like the reason why I love Italy. Wow, look at that. Chef, you have a skill, huh? You have a skill. Chef, where are you from? Wow, that looks good. Nice. That's number one, huh? Number one seller. You're going to add some more Parma on top. What are you adding here? Some breadcrumbs. What are you adding? The star of the show is a little huevito. A little egg. Oh yeah, you need the egg on top. All right, so chef is plating the short rib now. Look at that. Look at that puree. Pumpkin puree. So creamy. It's actually the best, bro. The puree of the pumpkin. Good. And the short rib on top. Look at that. Beautiful short rib. Wow, that looks incredible. Now she's going to add some. It looks like almost like a slaw. So more like American style. Buttermilk ranch and brussel sprouts. Buttermilk crunch and brussel sprouts. Oh, what is that? Some barbecue sauce? Like smoked butterly sauce to mimic the barbecue. That's like our barbecue. Homemade barbecue. So butterly sauce is your barbecue? I was going to say, it's almost like a brownie. Look at this. The short rib. Yeah, it's a nice gravy. No, I like, I like our tapa more than arepa. You have the braised short ribs. Wow. With a brussel coleslaw. You also have butternut squash puree at the bottom. And a little pork at the bottom of the dish there. And you have our signature dish, the pasta carbonara. With truffle, bacon, egg, and cheese. A little crushed cracked pepper over top. And may I mix that in for you? Let's do it. And here we go. The yolk. Oh, look, dude, like it's like Parmesan heavy. I can smell the truffles. The best part is you smell it. Oh, God. Damn. And I thought the carbonara we had recently in Rome was good, bro. It's so good. Oh, my God. It smells so good. The truffles. Nice and creamy. They do it with fettuccine, a little different, but hey, it's gonna be good. The pepper, the parm. The yolk. The yolk. Bro, the yolk. So good. It's wild. It's so good. It's ridiculous. It's my favorite. No joke. No, this is an amazing pasta. I've had a lot of pastas in my life. You know what? If I gave this to my kids, they'd be like, oh, dad, this is the ultimate fettuccine alfredo. It's not alfredo, guys. Carbonara. Bro, it is so good. I had like 18 dishes today. I love my job. Brussels sprout coleslaw, the short rib. Look at that. Incredible gravy. Oh, my God. It's gonna fall apart. Short rib always falls apart. It's not that any short rib. It's so tender. Nice crunch on top. It's the gravy. You know what? I saw that. The meat is how it separates. Let me get some of this Brussels sprout coleslaw. It's gonna make a good combo right here. You know what? Great place to come for a date. Have a glass of wine. Bring some cocktails over here. Enjoy this slowly with your significant other. Hey, are you hungry? No, I'm alone. Depressingly alone. Soon, my new wife will be here. Or not. This is how you know short rib is good. It melts, guys. Just like that. Simple, easy. I'm supposed to take two bites. For this one, maybe 14 bites. Who's counting? As soon as my tongue hits the meat. I'm not messing with you. So good. Great time. And guys, like I say, it's not just what you're eating. It's where you're eating it. Look at this beautiful, horrible day outside. Next up, we're at Zit Sum. So we're doing some dim sum. Chinese. That restaurant is like hidden. It's in this building. Wow, look at this. Incredible. Chinese, Cantonese vibe here. Let's go to the back. Let's go. Let's go. What are we doing? Some tartar? This is a bean bread. Bean bread? Yeah. This is good right here. Fermented bread. I actually haven't seen this like this. Show me what you got. Arepas. Arepas. We're gonna add some. This is some cream. This is for us, huh? What are you making? Baby crudo. Oh, it's like baby scallops. Yeah, this is gonna be scallops. They're crudo, so they're raw. We go with koshu, so it's like a citrus and fermentation. And then on there, we have a cevichado, which is a mayo-based sauce used with hondashi and lemon juice. So hondashi is like a Japanese fish stock powder vibe. Oh, wow. Yeah, and so we kind of wake that up in lemon juice, and then we mix it with the kewpie mayo, and that's what this is. He's finishing it off with kohlrabi, pickled kohlrabi, serranos, and hearts of palm. And then the green is some green oil that we do. This is the best. Yeah, this is our tasting menu portion. Tasting menu portion. Tell me about the restaurant. What do you guys do here? We just cook good food, man. Some of the coolest thing about this place is that we're not really tied to a specific cuisine. Yeah, it's Japanese forward, if you want to call it that, but our chef is Colombian, so you have a lot of Colombian influence on here. You have a lot of Hispanic influence on here. So it's really kind of like whatever we want kind of thing, which is really, it opens up a lot of creativity. When I see some in the name, I think dim sum. Right. Is there some dim sum? For sure. We also have those dim sums, so that bean bread that we were talking about would be considered a dim sum. Dim sum within itself, I think people kind of just think it's dumplings, but dim sum are small plates. So I think tapas, but Japanese. But you know, so that's really what we do here. It's just small, fun, very flavor forward plates. I'm ready. You're working really hard here, bro. Thank you. Appreciate it. So what's in this one? This is not tasting portion. This is the big one. Nice risotto right here. Look. Oh, yeah. Some like cream, some cheese. Oh, nice. This is how you make risotto. That's how you thicken it up, huh? Yeah, there's something unique about risotto compared to all the other rice dishes. Brioni, paella, tagine. Nah, it's risotto all day. All right. So right here we have the tartar. What is this? Egg yolk jam. Egg yolk jam. That's my jam. Wow. So delicate. Every dish. What's he making? An entire layer of tiny, thin cooked carrots on top. Each dish, this much detail. His hard work reflects in the bill. Oh, nice and nutty. What is that for? Spicy, huh? That looks like Szechuan. That's like my Szechuan dumplings. My favorite right there. Nice wontons. They look shrimpish with a nice sauce. It's like a broth. Oh, that's the mushrooms, right? Oh, bro. It feels like I'm in Hong Kong again. It's HK. So basically the chili gets stuck into the dumpling. Pretty much, yeah. It like latches on. Yeah, exactly. Just holds on. You're going to have your rice, your koshihikari rice. You're going to have your wagyu beef tartar. You're going to have your scallop crudo. Scallops coming from Hokkaido, Japan. You're going to have your wonton and brodo, which is really the start of the show here. And then you're going to have your bean bread puree with our Florida honey butter. Enjoy. Scallop crudo, they read my mind. This is like my favorite thing of all time. Oh my god, I love how they serve it on this plate. This is what you know you should be part of the Michelin Guide. It is crunchy. Nice. You know what I love about scallop? It's like a nice piece of meat. It's not this sea creature full of bones. Oh, a little spicy. Crudo, literally the word means raw. Raw fish with some spice and some jalapeno. Guajarro palm. Also crunchy. Oh, the spice. It sneaks up. Hey, starting off with a bang. Creamy, crunchy. It's literally like biting into the sea. So many complex flavors in there. It's so hard to describe, but if you like scallops, you like crudo, this is your jam. Next up is tartar. So I'm gonna like flip it. Oh my gosh. Egg yolk jam. The egg yolk jam. Look at that. What a beautiful bite. Best bite all day. Yo, the egg yolk running throughout. The meat gives it such a creamy taste. It's like the glue that pairs it all together. It's almost like steak frits. Not the same. Steak tartar, always a winner. The corn, the carrots, nice freshness, nice crunch. What else do you want from the steak tartar? If you've never tried steak tartar, I recommend it. I've never seen a risotto like this. Let's see. Oh, that's egg yolk right there. Oh yes. Oh wow. Yo, I've never seen a risotto like this. It's the creamiest risotto of my life. You have to mix it all. Oh man, it's gonna be so good. It's like nice, it's like nice and fluffy and creamy. Let's try it. Cheesy, creamy, yolky. Wow, risotto. Always like drowning in sauce. It's the cheese, guys. It's the cheese. The Gruyere cheese. So good. Gruyere cheese from Switzerland to my Swiss. So if you haven't had a risotto, it's a different style of rice. Definitely more on the creamy, less on the crispy. That's even brownie, just multiple layers of rice. This is very different and they always do it with cheese. And it really depends where you go in Italy. In Venice, Northern Italy, there's more risotto. Oh my gosh. Let's try this. Nice bread. Oh my gosh. That smells good. And then I dip it over here. That is a dip. For me, when I dip, I have to like grab. It almost looks like a hummus. It's a sesame dip. Sesame oil. It's a sweet sesame dip. I don't know if the bread's sweet or the dip. No, the bread's sweet. It has that bean paste, so it gives it an extra sweetness. Oh, but this is crazy. The sesame dip. I love this restaurant already. Let's try this wonton. This is the dim sum aspect. Keep it juicy. It looks almost like a similar to shumai, or could be xiaolongbao. As soon as I bit into it, it exploded. Everything about this tastes like China. Well, if you didn't know, there's seven different cuisines in China. Cantonese is just one aspect of it, and that's where the dim sum comes from. I can eat this forever. But you know what I love about it is that it's nice and soft, full of juice. As soon as you bite into it, it just explodes. So what do we have here? We're gonna have our Hong Kong-style French toast. You're gonna have peanut butter at the bottom, topped off with condensed milk, milky gelato on the side with a little bit of peanut crumble. Enjoy. This is their French toast with peanut butter on the bottom, some nice gelato, condensed milk. Are we ready for this? Man, I was born for this. Let's go. Oh my gosh. It's toasted perfectly. All right. For this one, it's a one-bite rule. I'm gonna give you my entire opinion right here. Peanut butter, French toast, gelato. So sweet from the condensed milk, crunchy. No better way to top a meal. Yo, that's crack. That's French toast crack right there. All right, I'm done. I'm done. That was Coral Gables. Make sure to come here when you're in Miami. You will love this city. The food's epic.