The Scoop: Your Guide to South Florida's Trendiest Hotspots
BURGER BOYS Craving a juicy burger? The Pubbelly Boys launched a new contender that’s upping the competition. The only downside is that PB Burger is a pop-up just on Wednesdays in June, from 9 p.m. to midnight. In addition to Pubbelly’s regular menu, diners receive extras that recall 1950s’ sofa fountain staples (cheese fries, milkshakes) but with culinary director and partner José Mendín’s gourmet touch. His quarter pounder patties blend dry-aged brisket, sirloin and ground chuck. Le Royale with Cheese, inspired by the French McDonald’s reference in Pulp Fiction, which plays during the pop-up, adds gruyère, foie gras, onion, truffle jus, and onion and fig marmalade. The Caprese comes with burrata, heirloom tomatoes, basil mayo and balsamic. Bone marrow and bbq pork belly also get the bun treatment.
BOOT BREADS South Beach residents are raving about a new authentic Italian bakery on a busy thoroughfare. Even the neighborhood’s notorious late-night revelers are setting their clocks early so as not to miss Buon Pane Italiano’s fresh-baked bread. They’re smart to do so, since the stuff sells out as fast as it’s eaten. The family-owned, Pugliese operation specializes in dozens of types of breads in every flour, shape and filling such as ricotta, ham, olives, tomatoes and other goodies. There are sweet varieties, too. Made with love, a 5-grain round packs in rye, barley, spelt, wheat and durum. It’s also hard to resist homemade pastas, pizzas and cannoli when picking up your daily baguette or loaf. New Yorkers and Italians say it’s just like back home.
TOM ON COLLINS Beachcraft, Tom Colicchio’s Florida foray at 1 Hotel & Homes, quietly opened for breakfast, with plans to expand for lunch and dinner service as early as tomorrow (please call to confirm). Meyer Davis Studio, which designed his Craft in New York, followed the hotel’s wellness look with organic wood and stone interiors, caramel leather banquettes and a living wall. Colicchio was smart in tapping local chef Michael Fiorello to helm the kitchen and teach his angler-obsessed boss about native (snapper, grouper) and invasive (lionfish) species. A cured yellowtail amberjack crudo is doused in spicy lime and soy sauce and decorated with pickled cucumber ribbons and red-veined sorrel leaves. They’re big on organic vegetables, too, such as composite salads that feature different colored beets and cauliflowers with freekeh to farro.
TOTS TO TECHIES Fancy your offspring is the next Google guy or Facebook founder? Sign him or her up for summer tech camp. Wynwood Maker’s sessions for kids ages 7-15 begin June 8. It’s like science camp for the 21st century, with workshops including arcade, where students build their own game machine replete with a joystick and control buttons, and radio, where they create a device to stream online music from Shoutcast Radio. Beyond basic programming skills, experts also teach robotics, 3D printing, drones, Minecraft video game and other fun activities that will make adults wish they could join. Patricia and Phillip Frost Museum of Science offers Tech PM during late afternoons from June 15-August 7, for third to eighth graders. Workshops cover coding, 3D modeling and Starbot robotics, among other fields.