Chef Allen's January 2009
Cost is often on your mind when you dine out today, whether the restaurant's steak or lobster warrant it, whether the mark up on the wine is conventional or criminal, whether the overall pleasure the restaurant provides is commensurate the price, you judge it accordingly.
Food, dinning and restaurants have evolved as has art & music in the past some effected more than others by the realities of the past 12 months. The "mango gang chefs" that brought national attention and spotlight to Miami's culinary heritage has given way to the next culinary generation of chefs. The need, the want and your expectations reflects today's attitudes, hungers and desires. With the interactions of the Food Network, Travel channel, Zagat, Open table, as well as food sites and blogs like epicurious, chow hound, and countless others on the internet our food knowledge has been altered dramatically. I regard the food that I cook, more carefully taking into account the nature of my ingredients, the vivid flavors I use and the prices I charge. We are in a brave new world of food and want you to enjoy every bite.
Miami still has some of the most exciting food in this country. Some of my other chef friends too have found the reality of the economy has changed what they cook as well as what they offer, reflecting a new generation's desire and budget. My take on Chef Allen's today is more casual, approachable and tasty, focusing on pristine locally caught fish and sustainable seafood simply and deliciously prepared. It is a modern seafood bistro.
Wines are vital to Chef Allen's bistro allowing for imaginative opportunities and personal expression- much as I have done with the food. With our new modern seafood Bistro we are introducing a very sexy, well selected seafood oriented wine menu. Yes a menu ˝ not a list ˝ unlike anything on the market in South Florida. My talented friend and wine guru Jay Wolmer insists on carefully matching the wine menu to the food menu. He has also introduced the idea of reverse angle analysis to me. That is, judging the wines and values from the bottom up instead of the top down. We will offer thoughtful and exciting taste possibilities at every level, matching our fish and seafood with new winery selections from the West coast, Mediterranean and other wines regions of the world.
Our Bistro Spice Menu
Continues everyday through February 12th
We are proud to introduce the first Winter Miami Spice, organized by Greater Miami Convention & Visitors Bureau with American Express as presenting sponsor.
Our Dinner Menu
Our daily spice menu is subject to change without notice.
Prince Edward Island Mussels
Fennel, Roast Grape Tomatoes, Garlic Toast
Blue Crab Crab cake
Tropical Fruit Chutney, Kimchee
Turks and Caicos Conch Ceviche
Sweet Pepper, Red Onion, Cilantro, Lime
Huber, GrŞner Veltliner, Austria, 2007
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Passion Fruit Intermezzo
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Beef Short Rib
Manchego Cheese Grits, Natural Jus
Pan Roasted Duck Breast
Fried Forbidden Black Rice, Red WIne Gastrique
Grouper, Mahi, Shrimp, Clams, Soba Noodles, Saffron Seafood Broth
Chardonnay, Yalumba, South Australia '07
"337" Cabernet Sauvignon, Lodi 2006
Cappuccino Brownie Sundae
Brown Sugar Hot Fudge and Espresso Praline
Grand Marnier and Spiced Walnut Souffl╚
Orange Anglaise and Crème Chantilly
Marenco, "Scrapona" Moscato D'Asti, Italy 2007
$36 Per Guest
Paired with Three Wines Add $25
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Chef Allen's Menus
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Miami Modern Luxury Review
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||Lobster and Mango Salad
Ingredients to Serve- 4
|2||(2 pound)||Live Maine lobsters
|2||tablespoons||Thai Fish sauce
|3||tablespoons||Freshly squeezed lime juice
|1||small||Thai chili, seeded and minced
|12||large||Fresh Thai basil leaves, minced
|2||sprigs||Cilantro leaves, minced
|1||cup||Shredded Napa cabbage
|1||bunch||Arugula, stems removed
|1||small||Red bell pepper, seeded, deribbed, and thinly sliced
|1||large||Ripe mango, peeled, cut from the pit, then into julienne
To Prepare the Lobster:
Plunge the lobsters into a large pot of boiling salted water. Cover and boil for 10 minutes. Transfer the lobsters to a bowl and let cool to the touch. Using a clean kitchen towel, tear the claws and legs away from the body. Wrap the towel around the tail and twist, separating it from the body. Place the tail on its side and crush down with the palm of your hand until the shell cracks. Separate the meat from the shell and cut it into ç-inch slices. Using a lobster cracker, crack the claws and knuckles of the lobster and remove the flesh with an oyster fork. Use immediately, or cover and refrigerate for up to 24 hours.
To Prepare the Dressing:
In a small bowl, combine the fish sauce, sugar, lime juice and the chili. Stir in the basil and cilantro.
To Prepare the Salad:
In a large bowl, toss the cabbage, arugula, bell pepper, and mango with ║ cup of the dressing. Arrange the salad on salad plates. Top with overlapping slices of the lobster. Spoon the remaining dressing over the lobster.
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The Chef Allen Top
|10 4 List
10 4 Reasons to Dine at Chef Allen's in January
As you most know by now it is a list of dishes or recipes you are likely to find on the menu during the month.
For this January list, I wanted to take a different approach.
It starts with a few dishes you probably never thought you would see on our menu - at New Chef Allen's ˝ yes our New Seafood Bistro ˝ still in the same location we established on 1986.
||The best wood grilled steak burger in Town, ( a 10oz burger -made with our Filet Mignon tips) homemade poppy seed bun, house pickles, and Thousand island dressing
||Lobster Macaroni ˝ hand made macaroni, wild shiitakes, manchego, cognac and tarragon
||Table side presented -Caesar salad with lemon zest, anchovies and toasted sesame seeds
||and the number one reason to dine with us...
||Whole Grilled Yellowtail snapper with red quinoa and saffron tea
View Archived Top 10s