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Miami New Times
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The Tides has really revived with the arrival of chef Gonzalo Rivera and his clean, uncomplicated Mediterranean fare. There is no getting around it: La Marea is expensive. But it's worth the money. Seafood is the main catch, a smart selection including loup de mer, dorade, Florida yellowtail snapper, and wild salmon served grilled, roasted, or steamed, accompanied only by olive oil and sea salts (which is all they need). Pastas are priced more affordably than other entrées, and are plated in full or half orders -- the latter generously portioned.
Though most of the crowd at last night's March of Dimes Signature Chefs Event was all smiles, yours truly suffered a broken heart when La Marea's executive chef, Gonzalo Rivera, mentioned he has given... More »
We've heard of vintage clothing, jewelry and books. The word vintage is copied from wine terminology to give a more elegant euphemism for "old" and these days it seems anything that is second hand can... More »
Want to cook up a five star meal with some bubbly? Sounds like a lot of work? Not if you let Chef Gonzalo Rivera from La Marea at the Tides and his team of sous chefs help you out. At this Saturday's ... More »
If Miami had the rotten luck to get hit with a major storm and power was knocked out, what would chefs want in their hurricane pantries? From Michael Bloise, chef/owner of [soon open] American Noodle... More »
Today marks the official start of National Ice Cream Month (thank you, President Reagan, for acknowledging this frozen treat deserves not just a day, but four weeks' worth of celebration), and... More »
Bigoli is a pasta from the Veneto region. Shaped like thick spaghetti and coarsely textured, it is made by pushing dough through an instrument called a bigolaro. The Sicilian paccheri looks like a thick snippet of garden hose and in the early 1600s was used to smuggle banned garlic cloves from Italy into Austria. At the elegant La Marea in the newly refurbished The Tides South Beach, paccheri is served with pork cheeks and porcinis, and the bigoli is bolstered by a hot arrabiata sauce.... More »
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