#19 2 Meat Combo – Brisket, Pulled Pork, Flour Tortillas, White Cheddar Mac n’ Cheese, Mexican Street Corn, BBQ Sauce
Banana Pudding
Now with two locations, Thomas Ward’s “Pig Floyd’s Urban Barbakoa” is frequently mentioned amongst Orlando’s best spots for BBQ, and channeling his Hispanic background alongside 90’s pop-culture references the North Mills Avenue original is anything but a typical Country Western Smoked Meat setup.
Debuted in 2014, years operating a Food Truck finding Ward now brick and mortar with an extensive menu of Sandwiches, Sides, Tacos and Combo plates, it was after debating several daily specials that the #19 was ordered, the Pulled Pork unfortunately a little over-Sauced while lean Brisket is surprisingly supple with deeply penetrating seasoning and a good bark.
Not about to waste stomach space on store-bought Tortillas, at least not when Elbow Macaroni with aged White Cheddar is available, fans of Elotes won’t want to miss Corn covered in Chile-Lime Butter plus Cotija, nor stick-a-spoon-up-straight Banana Pudding with chunks of Fruit juxtaposing Nilla Wafers.
Opened proximate to University of Central Florida in 2017, Valkyrie Doughnuts comes from Celine Duvoisin of Valhalla Bakery, her commitment to Orlando’s Vegan community well-known and the space itself minimalist with clever artwork including Unicorns and Knights.
Selling from 7am on weekdays, an hour later Saturday or Sunday, it was during winter break that the Bakery was found sparsely populated, the lone male server more concerned with chatting up two friends than making a sale just prior to ten o’clock.
Frying all items on-site, and delivering daily to Duvoisin’s flagship, it was after a few moment’s indecision that four fried treats were ordered, the Apple Fritter enjoyable with lots of Fruit beneath simple Sugar Glaze while Cookie Butter featured no filling and a mostly-dull crumb without a lot of intrinsic taste.
Moving next to Orland Cream, a riff on the Boston version that falters thanks to an odd aftertaste from the Chocolate Frosting, Caramelized Banana thankfully fared better, though its flavor again relied entirely on the bruleed top as opposed to anything noteworthy about the Dough itself.
An Orlando favorite ever since opening its doors in late-2017, The Glass Knife resides in Winter Park, and although the décor suggests someplace built solely for Instagram the Pastry case and menu tell of skilled bakers familiar with French technique.
Toqued by Executive Chef Stuart Whitfield, with pink and black décor attributed to owner Steve Brown’s mother, it is at indoor tables or a on a shaded patio that guests are invited to indulge daily, the savory menu seemingly perfectly adequate though most will likely be drawn to Desserts such as the chewy Chocolate Chip Cookie or decadent Salted Caramel Brownie.
Still busy mid-pandemic, all staff donning PPE and positive attitudes, it would be a mistake to ignore Whitfield’s “Ultimate Cinnamon Roll,” layers of Buttermilk Brioche surrounding Cinnamon-Sugar beneath Cream Cheese Frosting, while Donuts are hit and miss, the filled Vegan version faring will in contrast to Cranberry Orange and Apple which were each too oily.
Originated late 2016 in the Audubon Park District of Orlando, DOMU’s Dr. Phillips outpost debuted just four months before COVID-19 changed the entire dining landscape, yet on a Tuesday night in December three guests were greeted to a twenty minute wait before sitting down to enjoy what may just be Orlando’s hottest current ticket.
Created by Chef Sean “Sonny” Nguyen, and propelled to fame by television appearances celebrating his Housemade Noodles, it is upon entry that guests will notice a lengthy bar in front of the partitioned dining room, a kitchen in back visible with all staff donning both gloves and masks.
Built on Japanese technique, but infused with modern sensibility, a quick look at DOMU’s menu will uncover tradition and fusion, the eponymous Wings well regarded for being extra crisp with a generous amount of unctuous Meat while Fingerling Potatoes riff on the idea of Spanish Patatas Bravas utilizing Eastern Ingredients.
Less successful with Grilled Octopus, the portion underwhelming and muddled by Citrus, “Cheezus” is a *must* order by any standard while the traditional Yuzu Ramen is forgivingly light and perfect for those who prefer clear broth or eschew Pork for religious/dietary reasons.
Delving next into “DOMU Creations,” seven large bowls ranging from Urchin Butter to Brothless, Richie Rich undoubtedly lives up to its name thanks to springy Noodles, Egg, Pork and Cloud Ear Mushrooms plus a good amount of Garlic in contrast to fiery Curry Ramen with Fried Chicken and the sort of lingering heat that makes Beer, Soft Serve or both almost mandatory.
Dubbed a “Seafood Joint & Fish Market” it was based on the recommendation of others that a return visit to La Camaronera was planned before exiting Miami, suggestions that a 2014 visit was “ordered wrong” immediately debunked when, at noon, the Restaurant had already sold out of their “legendary” Pan con Minuta.
Open daily at 11:30, but apparently crippled by “a busy weekend” per wait staff, lunch instead started with underwhelming (again) Frituras de Cobo and a fairly basic Corvina Sandwich, the Tostones admittedly far better than notes from six years prior suggest but still not on par with Old’s or Garcia’s.
Located just a few miles from Biscayne Bay, and practicing all recommended safety measures amidst the pandemic, dining improved with grilled Shrimp Tacos slathered in Onions and Peppers while “Arsenio’s Favorite Burrito” comes over-stuffed and enjoyable, the fact that Tres Leches was also 86’d instead necessitating Key Lime Pie for Dessert – its flavor again too sweet even without the Whipped Topping.
Abuelita Donut – Cinnamon Sugar, Dulce de Leche, Arroz con Leche Filling
Guava Cheese Donut
Originating in Pembroke Pines, and now with four locations in South Florida, it was just after the Coral Gables shop’s 4th birthday that three guests stopped at Mojo Donuts to taste an array of distinct and fun flavors.
Located at the southeast corner of U.S. 1 and Red Road, slightly outside Miami-proper, it is immediately upon entering that guests are welcomed by staff donning PPE, their friendliness leagues better than Salty Donut and their patience while deciding amongst 30+ flavors much appreciated.
Co-owned by Jimmy Piedrahita, his decision to bring Shawn Neifeld’s brand South delivering even greater diversity than the original, it was while pop music played overhead that selections were made, a complimentary box of “Cronut” Holes kicking things off light and flaky before tearing into an eggy Chocolate-covered Cruller.
Previously partnered with an Ice Cream joint, that half of the counter currently porting Christmas decorations, it was after being informed that Fried Chicken sales begin at 11:00am that more bites were taken, Fruity Pebbles selected by a 13-year-old pretty much what one might expect while the Maple Bacon Bar and glazed pocket filled with housemade Banana Pudding fared better.
Made even more popular by Guy Fieri’s “Diners,Drive-ins and Dives,” additional picks found Mojo’s Blueberry Fritter crisp yet just a bit oily while Abuelita and Guava Cheese each embraced Miami’s Latin heritage with complete success thanks to their respective combinations of Toppings and Fillings.
Opened at the tail-end of 2017, Wynwood’s Dasher & Crank changed South Florida’s Ice Cream landscape overnight, owner Daniel Levine bringing his strong background in hospitality to chef-driven flavors that defy conformity while simultaneously delighting guests.
Demarcated in neon, with pastel pink seating currently off-limits due to COVID-19, it was with a menu entirely different from online that three guests debated choices, tastes of styles including Winter Wonderland and Earl Grey eventually yielding three scoops served in a cup, as housemade Waffle Cones had sold out.
Made on-site daily, and premium priced to match upscale Ingredients, “Smoked Almond” finds Nuts alongside Dulce de Leche in a smooth matrix while both Salty Beach and Lemon Speculoos trend slightly granular thanks to “Graham Cracker Sand” in the Coconut-flavored former and Belgian Cookie Butter with Citrus in the latter.
Polipetti alla Luciana – Baby Octopus, Neapolitan Marinara Sauce, Capers, Black Olives, Toasted Bread
Margherita STG Pizza – Mozzarella Di Bufala Campana DOP, San Marzano Tomato Sauce, Basil
Crocché Pizza – Potato Croquettes, Italian Ham, Fior di Latte Mozzarella
Born in a small town near Caserta, Giovanni Gagliardi was nicknamed “The Legend” long before winning the 21st World Championship of Neapolitan Pizza STG in 2012, a subsequent title at The International Pizza Expo in Las Vegas leading to the debut of his Neapolitan Pizzeria on Miami Beach in 2017.
Dubbed La Leggenda, and open daily from noon at 224 Espanola Way, it is amidst a global pandemic that guests will find the Restaurant operating with several limitations, a truncated menu the most noteworthy as only a small number of Appetizers and Salads are available in addition to Gagliardi’s wood-fired Pies.
Premium priced for top real estate, nearby Restaurants and Clubs spotlighting South Beach’s Latin-inspired glam, it was at an outdoor table that three diners sat amidst foot traffic, a $20 plate of Octopus containing but six small specimens while a razor-thin piece of Toast was not nearly enough to scarpetta all the complex, saline Sauce.
Moving quickly to Pizza, a far-better cost proposition, fans of tradition will find La Leggenda’s Margherita strictly adherent to VPN standards, slow fermentation generating a fluffy cornicione gently imbued with smoke beneath Tomatoes, Buffalo Milk Cheese and Basil while the Crocché Pizza takes inspiration from Cuba by placing fried Croquetas alongside Ham and Fresh Mozzarella.
Debuted in 2016, when blogger Monica Leon convinced mother Lupita to take their homemade Empanada business the Food Truck route, it was after three years serving Wynwood and the Design District that Caja Caliente found a home in Coral Gables, the menu since expanding to embrace a range of Cuban-inspired items both familiar and novel.
Located at 808 Ponce De Leon Boulevard, next to ever-popular Eating House, it is amidst cozy confines or under umbrellas outside that guests are invited to enjoy bold cooking, the Cod Fish Croquetas impeccably creamy in the style of French Brandade while bite-size balls of Plantains with Ground Beef are aromatic yet sweet and deeply satisfying.
Perhaps best known for Cuban Tacos, a fusion-favorite with fillings ranging from Swine to Octopi, it is atop fresh Tortillas that Steak, Shrimp and Fried Alligator were piled, all well-complimented by Pico and Sauce while the Cuban Tamale is a sharable specialty featuring fresh Corn in the Masa beneath a lot of crispy Pork, Cheese and Avocado.
Offering a handful of Empanadas, both savory and sweet, Dessert had intended to taste one filled with Guava, but oddly finding both it and Rice Pudding 86’d at 11:30am lunch instead concluded with a crispy Disco Sandwich filled with Fruit Preserves and Cream Cheese that took 15-minutes to make, but proved worth the wait.
Self-promoted as “an urban oasis,” B Bistro + Bakery occupies a busy corner in downtown Miami, daily hours from 8:00am until 4:00pm suited to the business sector who are frequently found engaged in meetings on the outdoor patio over Coffee and plates from Chef Henry Hané.
Born in Peru, but with a lengthy resume including South America, Europe and Thailand, Hané’s menu features a global weight unlike many, a “Swag” Burger lined up next to Ceviche while Chilaquiles find themselves in competition with elegant Macarons and thick yet soft Chocolate Chip Cookies.
Not lacking in creativity or technique, a “Mixed Nuts Croissant” wrapping an open crumb around the flavors of Baklava, it is undoubtedly for the #gram that Charcoal infuses the layers piped full of thick Dulce de Leche, though the Viennoiserie nonetheless fares well.
Passing on Salads and Soups, each better suited for afternoon, entrees included proper Chilaquiles featuring crispy Chips and smoky Sauce while Hané’s Pastelito Pancakes take a different approach than Bachour in Coral Gables, winning in terms of taste but with a less fluffy texture.
An embodiment of “The American Dream” since 1966, Garcia’s Seafood Grille & Fish Market remains ever-popular amidst a global pandemic, the brothers who fled Castro and Communism continuing to send their fleet out and present Miami with fresh Fish daily.
Begun as a market and wholesaler, but soon adding a Restaurant to scenic environs along the Miami River, it is with reservations that guests are offered a choice of indoor or outdoor seating, the latter an obvious choice for most as yachts drift by providing scenery along with a bevy of Birds.
Still family owned, the décor a collection of relics alongside aged photos, it was from laminated menus that three courses were selected, the sizable sample of Fish Dip creamy with a balance of Herbs while Conch Fritters unfortunately saw the Mollusk lost to oil and Peppers.
Debating a few daily specials from the blackboard, though many were already sold out in addition in to a handful of menu items, Grilled Grouper soon arrived alongside mixed Seafood, both priced appropriately and prepared well while sides such as fried Plantains attest to Garcia’s heritage.
Disappointed to learn Tres Leches was not available, a recurrent theme throughout South Florida, Dessert instead consisted of Flan infused by Coconut beneath toasty Caramel and Key Lime Pie that unfortunately lacked in terms of assertiveness.
Dirty Diana Cookie – Dark Chocolate Dough, Nutella Stuffing
Red Velvet Cookie – White Chocolate Chips, Cream Cheese Filling
S’mores Cookie – Dark Chocolate Dough, Milk Chocolate Chips, Graham Cracker Crumbs, Torched Marshmallows
Ave Maria Cookie – Guava Cookie Dough, White Chocolate Chips, Maria Cookie Crumbles, Guava Chunks, Cream Cheese Frosting Drizzle
Established as “Miami’s First Late Night Dessert Delivery Service” and now working out of a sprinkled storefront at 10534 SW 8th Street, Night Owl Cookies has received a fair share of accolades including the likes of Forbes and the LA Times as well as local networks and publications.
Working as takeout only mid-pandemic, the strip-mall location unlikely to be discovered by tourists, it was midday Monday that Night Owl was found entirely empty, a lone server fiddling with her smartphone while guests weighed their choices.
Owned by Andrew Gonzalez, whose clever marketing and fun flavors helped propel Night Owl to prominence, it was beginning with two Dominique Ansel-riffing “Cookie Shots” that sampling was underway, the lack of Milk not explained or noticed until after leaving which largely rendered the Chocolate-lined cylinders no different than an over-baked Chocolate Chip Cookie.
Ordering a half dozen for $2.75-$3.50 each, not a bad value considering heft and ingredient quality, the basic Chocolate Chip displays a crisp rim and soft center beset with Chocolate, while the Cookies and Cream adds crumbles Oreos to the top.
Using a Cocoa infused base for Dirty Diana and S’mores, the former stuffed with Nutella while the latter riffs smartly on a campfire Favorite, those seeking more innovative choices will find them in the brick-Red Velvet stuffed with sweetened Cream Cheese and the signature “Ave Maria” which elegantly combines Guava Chunks and Cheese with White Chocolate Chips and Maria Cookie Crumbles.
Ham Croqueta – Ham, Cheese, Verde Sauce / 305 Croqueta – Cuban Picadillo, Sweet Plantains, Queso Blanco, Dale Guava Aioli / Mac + Cheese + Bacon Croqueta – Mac and Cheese, Bacon, Parmesan Panko, Dos Ranch Dressing / Medianoche Croqueta – Roast Pork, Ham, Swiss Cheese, Mustard, Pickles, Medianoche Breadcrumbs, Chili-Lime Crema / Mexican Street Corn Croqueta – Char-grilled Seasoned Corn, Cotija Cheese, Panko Breadcrumbs, Chili-Lime Crema / Guava Cinnamon Toast Crunch Croqueta – Cheesecake, Maria Cookies, Guava Chunks, Cinnamon Toast Crunch Crumble / Arroz con Leche Croqueta – Housemade Rice Pudding, Cinnamon Sugar Cereal Crumble / Oreo Croqueta – Cheesecake, Maria Cookies, Oreo Chunks, Crispy Cocoa Puffs Crumble
Established by Chef Vicky Carballo and nephew Alec Fernandez in 2016, it was three years later that Dos Croquetas found a brick and mortar home in Miami’s Westchester suburb, and since that time guests have packed 10505 SW 40th Street for creations both traditional and innovative.
Billed as Miami’s First “Croqueta Bar,” with Shakes, Sandwiches and Booze additionally highlighting the menu, it is embracing South Florida’s style and music that guests are invited to enjoy fresh, warm Fritters, the Ham and Cheese large with crispy breading gloriously creamy while the “305” packs ground Beef with Plantains and vibrant Peppers.
Frequently adding new items, Mexican Street Corn spot-on to the original inside a crispy orb served alongside spicy Lime Creama, Mac n’ Cheese with Bacon is more delicious than “authentic” while Medianoche riffs well on Cuba’s sweet Bread Sandwich.
Skipping Shakes in favor of sweet Croquetas, Oreo unfortunately falling short of expectations as a result of overwhelming greasiness, better options include Arroz Con Leche and “Guava Cinnamon Toast Crunch” that marries chunks of Fruit paste to Cream Cheese, Cereal and Maria Cookies.
Billed as the “World’s Finest Italian Pizza”, Frankie’s has been serving freshly baked Pizza to thousands of loyal customers for 65 years, and although everything about that quote is PR-style hyperbole one would be hard pressed to name a better slice for just $1.80.
A staple of Bird Road since 1955, availability via Goldbelly and customers from Jacksonville ordering half-baked Pie for home attesting to Frankie’s fan-base, it is amidst pandemic precautions that ordering and dining occur outdoors, a makeshift tent mostly disorganized but inevitably enough to get the job done.
Not a jack-of-all-trades eatery, the concise menu featuring Pizza, Garlic Rolls, Water and Soda, it was after twenty minutes wait that six slices and a bag were presented, the absence of requested (and paid for) Pepperoni ignored to avoid another lengthy wait for squares that are crisp and light, though the Cheese and Sauce are fairly basic while bite-sized Knots are soft with no lack of Garlic.
Patria Sandwich – Ham, Pork, Mortadella, Swiss Cheese, Pickles, Mustard, Cuban Bread
Entirely unassuming at 1315 Ponce de Leon, Tinta y Café has been serving South Florida for over a decade, their extensive list of Sandwiches and Cuban snacks complimenting Coffee amidst artistic environs.
In many ways the antithesis of Versailles or much of Little Havana, a Coral Gables address and counterculture aesthetic drawing a largely local crowd, it was from an outside window that four items were requested, staff’s impatience not only visible but audibly stated from a woman to her colleague as the menu was perused.
Low priced and quick service, money exchanged and dining outdoors within ten minutes, Tinta y Café’s Croquetta are well-regarded for good reason, the blend of Meat and Cheese creamy inside golden Breading while the Pastry surrounding both Empanadas and Pastelito are par for the course.
Not rooted in traditional nomenclature or “authenticity,” everything from Nutella to Prosciutto available between pressed slices of Bread, those seeking the closest approximation to a proper Cubano will find such labeled “Patria Sandwich,” the addition of Mortadella to the mix adding an extra layer of flavor while Mustard and Pickles were light and complimentary without being overwhelming.
Guava and Cheese Pancakes – Guava Jelly, Poached Guava, Cream Cheese Mousse, Maple Syrup
A native of Puerto Rico, with training begun early in a family Bakery before moving to Miami in 2001, Antonio Bachour has long been considered one of America’s best Pastry Chefs, and since early 2019 his finest works have been on display daily from an eponymous Coral Gables Restaurant.
Located beyond flowered doors at 2020 Salzedo Street, years at Talula and Scarpetta along with time at L’ Ecole Valrhona enhancing an already considerable skill-set, it is amidst pandemic precautions that guest are offered a choice of indoor or outside seating, the latter comfortable even in December while the inside features a jewel box kitchen behind gleaming Entremets.
A winner of numerous awards and accolades during his time at Bal Harbour St. Regis, and the publisher of four cookbooks to-date, Bachour’s Desserts are self described as “hyper-creative” and thus command a premium, though in comparison to the rest of Miami’s dining scene the $22 five-piece Pastry Basket and $13 Pancakes are a veritable bargain.
Likely most famous for Viennoiserie, Bachour’s brightly colored layers of lamination frequently featured on Social Media, it was while sipping Beverages that four sweets and one savory were presented, the Ham and Cheese Croissant surprisingly maintaining its internal honeycomb despite the additions while Pecan drizzled with Frosting tasted buttery like a Morning Bun but with a flaky texture.
Passing on BonBons and Petits Gateaux, though all would warrant a look on return visits, it was wrapped around light Cream that Pistachio and Red Velvet each made a positive impression, though neither of these nor the souffled Guava and Cheese Pancakes could trump the Strawberry Mascarpone Cheesecake Croissant that was nothing short of splendid.
A replacement for Pubbelly Sushi in 2017, Ghee at downtown Dadeland is Chef Niven Patel’s original South Florida venture, and with the Design District location closed amidst COVID-19 precautions the upscale outdoor mall is currently thriving as the best place to find Miami’s most innovative Indian cuisine.
Raised by traditional Indian parents in the US south, and later honing his skills as Chef de Cuisine at Michael’s Genuine, it is immediately upon entry that bright aromatics flood the nares, a quick temperature check followed by rehearsed introduction to Patel’s careful blending of seasonal ingredients from his own farm into bold dishes that are familiar yet entirely unique.
Distinctively Indian in design, spices lining the wall adjacent an open kitchen, it was along with two adults and a teen that eleven plates were ordered, the first round including Papadum and a Dosa filled with Shortrib immediately showcasing subtlety rarely associated with Indian Food while Yellowfin Tuna Ceviche found itself beautifully complimented by Puffed Rice, Sev and vibrant Dressing.
Not a place to waste space on Tikka Masala, though the dish was pushed by service, another round of dishes began with six housemade Condiments, the Apple and Tamarind Chutneys shining despite doughy Naan (ordered separate,) while fried Cauliflower and Pakora were both surprisingly light and packed with complex flavor to match their delightful textures.
At this point receiving the first of two mistaken plates, a situation remedied without delay, Grouper in Coconut Curry unfortunately found the Fish significantly overcooked despite its delectable Broth, both Corn prepared somewhat akin Elotes and toothsome Millet faring better while Sticky Date Cake was better for the Ice Cream than Cake which would have benefitted from more moisture.
Samples – Bourbon Buns, Caramel Flan, Café con Leche
Abuela Maria – Guava Chunks, Cream Cheese, Maria Cookies
A part of Little Havana since the Summer of 2011, Azucar Ice Cream promises guests an experience built upon diverse cultures and natural Ingredients, expansion to Dadeland as well as Dallas seeing the brand thriving thanks to both its quality and customer service.
Owned by Suzy Battle, memories of her Abuela’s recipes igniting a passion for things such as Guava, Plantains and Mamey, it is inside the colorful shop that guests will find a rotating variety of flavors, staples such as Cuban Coffee and Caramel Flan always available while “Bourbon Buns” with whole chunks of Cinnamon Rolls from Knaus Berry Farm are a lucky find.
Still featuring long lines amidst COVID-19 precautions, though PPE is required to enter and donned by all staff, it was after a few tastes that “Abuela Maria” was loaded into a freshly made Waffle Cone, the creaminess suggesting a high Milk Fat base punctuated by chunks of Guava, crumbled Cookies and swirls of Cream Cheese.
Vitrola – Codfish Croquettes, Stuffed Potato Ball, Picadillo, Yuca Frita, Pork Chunks, Mojo, Empanadas de Picadillo a la Habanera, Tamal en Hoja, Mariquitas de Platano
Camarones al Ajillo – Fried Shrimp, Garlic, Olive Oil, White Wine, Parsley
Café Cubano
Torrejas
Home to the largest Cuban population outside of Cuba, no trip to Miami is complete without a trip to Little Havana, the smell of Roast Pork or Garlic present on every corner with a concentration around Calle Ocho, and particularly Old’s Havana Cuban Bar & Cocina.
Located adjacent “Parque del Domino” since 2016, but harkening 1950’s Cuba via old photos and vintage signage, it is after warm greetings from the hostess stand that guests are led into a bustling space, it’s outdoor patio loaded with tourists while live music entertains regulars at the bar and tables inside.
Currently open 11a-11p daily, social distancing largely ignored but all staff donning PPE, it was from a high-top that Drinks were ordered to pair with complimentary Bread service, thin Crackers with Butter better than expected while the Mango Mojito was Fruit-forward and not overpowered by Mint.
Promising “Abuela’s cooking,” and checking off many traditional favorites plus more esoteric options across a sizable menu, savvy diners are encouraged to begin with Old’s “Vitrola,” a sampler of Baccala Fritters, fried Potatoes stuffed with Meat plus Yuca Frita, Pork Chunks, Empanadas, Plantains, a Tamale and Sauce.
Still an energetic space in the era of COVID-19, certainly the most busy across twenty-five eateries in the State of Florida to end 2020, it was following the last bite of creamy Fried Fish that Garlic Shrimp, Tostones and a sizable Cubano were delivered, the latter an exemplary version of the classic that is best shared to save room for cold and Cinnamon-rich Torrejas alongside strong Coffee.
Owned by former firefighter and football player Derek Kaplan, Fireman Derek’s Bake Shop has been serving Miami since 2014, the tiny Wynwood storefront offering some three-dozen Pies, Cakes and Confections made from entirely locally-sourced natural Ingredients.
Easily missed on the colorful block of North Miami Avenue, a commissary kitchen now complimenting on-site baking across multiple locations, it was shortly after 10:00am that shelves were found packed, an overwhelming number of choices eventually yielding five clamshells intended to explore a diversity of styles.
Never offering on-site dining, but all staff donning PPE and a friendly demeanor, it was at a nearby park that first bites were taken of Derek’s Carrot Cake, it’s aromatics bright to balance Cream Cheese Frosting while Key Lime Pie with a big Dollop of Whipped Cream was tart and smooth atop a crumbly Graham Cracker Crust.
Next delving into a Magic Bar, easily 8oz of Butterscotch and Chocolate amidst a Condensed Milk matrix with Pecans plus Coconut, the complexity continued via Banana-Peanut Butter Custard beneath Fudge and Pretzels before culminating in a chewy Guava White Chocolate Cookie that features big chunks of Fruit and plenty of sweetness.
