Spice Up Your Life

One thing I love about Miami is that its restaurant week doesn’t last one but nine. This gives you the extra incentive to get out and test out restaurants. In these last nine weeks, I have been traveling back and forth from Boston and began culinary school at Johnson & Wales. With limited time, I haven’t been able to try out as many spots as I would have liked. Then there is the whole factor that i have been surrounded by food for the last three weeks in culinary school. When you’re cooking all day, the last thing you want to do is drive 30+ minutes to dinner.

Nevertheless, a few restaurants that I hadn’t been able to try while visiting Miami prior to moving back a month ago have really impressed me. My top 3 restaurants for Spice are Alter, Byblos and Seaspice.

Brad Kilgore, a JWU alumni, has been a local favorite of mine since I was first introduced to him at J&G Grill. Excited that he was opening his own restaurant, Alter, this year I could not wait to try it out. Sure enough, it did not disappoint. In fact, I think it’s been my favorite meal since I’ve moved back to Miami.

Alter Miami

Byblos is a fusion of Eastern Mediterranean cuisine with strong influences from both traditional and local ingredients. You’ll fall in love with the decor as you head up to the second floor and then the food upon first bite.

There is no greater thing than a beautiful sunny day by the water. Except when there’s really good food to pair alongside. Seaspice embodies the latter. I had been following this restaurant in its transformation and was really excited to give it a shot.

Seaspice Miami

Hope the idea of all this food is getting your mouth watering.

Have you participated in Miami Spice?

L’Antica Trattoria Sorrento

A few steps up a winding road of Sorrento, one might pass L’Antica Trattoria. With so many options of cafes and restaurants in your every step, this spot ishould not be missed. While it is sandwiched between other restaurants and you might not know which to eat at, make the choice and find yourself surrounded by a plant and flowered terrace at first glance.

Upon entering, one felt like they were transported into a place that could only be described as a dream-like serenity. Turqoises paired beautifully against a white table and yellow walls.

Going a bit deeper into the restaurant, I could’ve been fooled with dreaming with an open sliding door window to the kitchen and a smiling chef. In Italy, I could only describe this as one thing: magnifico.

It became custom that we were to have four courses at dinner. Since it was still our first few days, we were thrilled to be able to try new things. To start, we had the palamito local fish marinated with orange and lemon from Sorrento, fennel, served with celery sorbet.

For pasta, I had the home made angel hair taglioni Antica Trattoria with lemon sauce, prawns, and spinach and lampfish caviar.

Oh yea, there’s a separate pasta dish. For main courses, we had the filet of sea-bass with fennel, orange, endive and Pernod sauce.

For dessert I had the passion fruits panna cotta with caramel sauce. While it was delicious, I preferred the hazelnut semifreddo with vanilla and almonds that I got to try from my neighbor.

If you’re ever in Sorrento, it is well worth the visit.

Cuckoo for Cauliflower

Healthy meals don’t have to be hard or without flavor. After weeks of lunch and dinner celebrations for my new chapter in culinary school, I really felt a toll on my body. This isn’t to say the meals weren’t amazing and full of memories but your body can only handle so much of eating out. Last night, I scoured the interwebs to find a cauliflower recipe that was simple and easy. Voila, the LA Times had my back.

Ingredients (modified from LA Times Version)

  • 1 heads cauliflower cut into small florets
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons curry powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • Pinch dry mustard
  • 1 small piece of fresh ginger julienned


  1. Pre-heat the oven to 400 degrees.
  2. Whisk together the olive oil, curry powder, salt, cumin, coriander, mustard and ginger. Add the cauliflower florets and toss to combine and evenly coat. Using a big bowl is recommended.
  3. Spread the florets on a baking sheet and roast until golden-brown and aromatic, about 20 minutes.

1,2,3 you’re done. Easy peasy, cauliflowereezy.

What’s your favorite cauliflower recipe?

Copyright © Little Moments of Happiness | Design by: The Nectar Collective