RESTAURANTS Another Michelin star-rated restaurantiscoming ... · Carlton Bal Harbour’s Arti-san...
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WK1319 5C Tropical Life MIAMIHERALD.COM H1 José María Serrano, CCIM 2019 Chairman of the Board MIAMI Association of Realtors Mid-Market Miami Home Sales Rise in February Miami mid-market home sales and median prices for all properties increased in February, reflecting demand for local properties, particularly in certain price points, according to the MIAMI Association of Realtors (MIAMI) and the Multiple Listing Service (MLS) system. Sales for single-family homes priced between $300K and $600K increased 15.4 percent year-over-year in February, from 357 to 412. Sales for existing condominiums priced between $300K and $600K increased 15.9 percent, from 194 to 225. Mid-market growth is an indicator of stability. Median prices rose 3.8 percent for single-family homes to $345,000. Condo median prices increased 8.7 percent to $250,000. Total Home Sales Decrease in February Due in Part to Higher Interest Rates Uncertainty over mortgage interest rates and the stock market may have impacted Miami-Dade total home sales in February. Total Miami-Dade County sales decreased 3.6 percent year-over-year in February 2019, from 1,804 to 1,739. Lack of inventory in lower price points also contributed to the decline in transactions. 7.25 Consecutive Years of Price Appreciation in Miami Miami-Dade County single-family home prices increased 3.8 percent in February 2019, increasing from $332,500 to $345,000. Miami single-family home prices have risen for 87 consecutive months, a streak of 7.25 years. Existing condo prices increased 8.7 percent, from $230,000 to $250,000. Condo prices have increased or stayed even in 90 of the last 93 months. Miami’s Cash Buyers Represent Almost Double the National Figure Miami cash transactions comprised 39.9 percent of February 2019 total closed sales, compared to 42.7 percent last year. Miami cash transactions are almost double the national figure (23 percent). José María Serrano, CCIM New Miami Realty Corp. (305) 635-5000 [email protected] Everyday Is A New Opportunity To Eat Something New # Meet Aprile Enjoy our exquisite dishes and flavors 7761 NW 107TH AVE SUITE # 2-01 DORAL FL 33178 786-888-0451 | @APRILEMIAMI. What can you expect? Sushi goodness in both modern and traditional styles. Under the guidance of executive chef Edwin Del- gado, Kosushi Miami will follow a specially curated menu by Chef Koshoji, with signature cuts and creations of sushi, sashimi and rolls. Also featured will be traditional Kosushi dishes like Tuna Dyo Ikura Quail Attention, foodies ready to give up on the Miami Beach dining scene: Don’t abandon it yet. Another Michelin star-rated restau- rant is heading your way. Kosushi, the hot Japa- nese restaurant from Chef Koshoji that comes straight out of Sao Paulo, Brazil, is opening soon in South Beach’s South Pointe neighborhood. Egg (a thin slice of tuna over rice, quail egg yolk and ikura roe) and Tuna Avocado Temaki (tuna, avocado and massago roe). You can also order Kosushi- style nigiri sushi. Brazilian mixologist Mar- cio Silva will run the bar, serving up wine, sake and specialty cocktails like Shokobutsuen (gin, lemon juice, basil, cucumber, mint and organic sugar syrup). The restaurant, which will seat 66 customers with 10 seats at a small sushi bar, is due to open some- time in April. Another Michelin-starred restaurant, Amare, opened in South Beach in February. KOSUSHI A Where: 801 South Pointe Drive, Miami Beach A Opening: April The interior of Kosushi Miami will seat 66 patrons, with 10 seats at the bar. Another Michelin star-rated restaurant is coming to South Beach. Here’s your first look at it. BY CONNIE OGLE [email protected] RESTAURANTS and lots of their fancy food. Created in the Swiss Alps in 2015, the event arrives in warmer climes with cocktail parties, cooking classes, swanky dinners and a big gala. Of course there’s a gala. This is Bal Harbour. The first sit-down affair is a fashion-themed dinner on May 8 at Le Zoo featuring a Bal Harbour Village is haute, we know, but things are about to get haute-ier when the village presents its first ever Michelin-star- studded food festival. Haute Cuisine, which runs May 8-11, features some heavily awarded chefs globally-inspired menu by French and Dutch chefs Jacques Pourcel (3 Michelin stars; Le Jardin des Sens), Thierry Drapeau (2 Miche- lin stars at his eponymous restaurant) and Alain Caron (MasterChef Holland judge; Café Caron). The following night fea- tures a design-focused dinner at Oceana Bal Har- bour led by Chef Sergi Arola (2 Michelin stars; Eat-Hola, LAB) from Spain, Chef Joel Cesari (1 Michelin star; La Chaumière) of France, and Chef Jean-Baptiste Natali (1 Michelin star; Hostellerie La Montagne) of France. On May 10, expect a music- themed dinner at The Ritz- Carlton Bal Harbour’s Arti- san Beach House led by Chefs Natali, Pourcel and Drapeau. That’s a total of six Michelin stars, if you’re counting. The four-day fest ends with a fancy, formal gala at The St. Regis Bal Harbour Resort on May 11 show- casing a collaborative me- nu from all six chefs. That’s a lot of Michelin stars in one room, and tickets, as can be expected, aren’t on clearance. The dinners cost $250 per person and the closing gala is $350. Through the four-day event there are also cooking classes offered for $250. Still, mention Haute Cuisine at some area ho- tels, and you can get pref- erential rates. For more information and full schedules, go to balharbourflorida.com/ hautecuisine. To buy tickets, visit HauteCuisine BH.eventbrite.com. DOUG CASTANEDO The (Michelin) stars are going to be shining over glitzy Bal Harbour when Haute Cuisine comes to town next month This swanky food fest began in the Swiss Alps. Now it’s coming to one of Miami’s luxury zip codes BY LESLEY ABRAVANEL Miami.com BAL HARBOUR scheduled to open at the upcoming Time Out Mar- ket on South Beach. Sushi is coming to Wyn- wood. Morimoto-trained chef Shuji Hiyakawa of the now closed Upper East Side Japanese bowl spot Wabi Sabi by Shuji is moving to the ‘wood, teaming up with restaurateur/art dealer Alvaro Perez Miranda to bring the 28-seat Hiyakawa to the neighborhood some- time this fall. You may remember that Miranda was the guy who launched the Vagabond Restaurant & Bar’s first incarnation (circa 2014). The new restaurant is based on the concept of “omotenashi” - the tradi- tional Japanese notion of hospitality delivered through refined and in- tricate customer service. Here’s what’s on the menu: agemono (deep-fried dish- es); yakimono (grilled or pan-fried); shirumono (soups); zensai (appetizers) and sushi along with sake, beer, and wine. Hiyakawa will also offer a $100-per-person oma- kase menu with chef selec- tions from each category. The restaurant space will be shared with a reopened Wabi Sabi, serving Donbu- ri, a Japanese rice bowl of fish, meat, vegetables or other ingredients. Report- edly, the chef is only mak- ing 100 bowls a day for lunch Monday through Friday, so get there early, because it’s first come first served. There are also plans for opening an after-hours dining club featuring the chef’s nightly changing menu of Japanese dishes. Another Wabi Sabi is HIYAKAWA A Where: 2700 N. Miami Ave., Miami A Opening: Fall A rendering of the interior of Hiyakawa Wabi Sabi chef is bringing his take on Japanese hospitality to this trendy neighborhood BY LESLEY ABRAVANEL miami.com WYNWOOD FELIPE RAU Sashimi at Kosushi. FELIPE RAU Tamago Furai at Kosushi.
Transcript of RESTAURANTS Another Michelin star-rated restaurantiscoming ... · Carlton Bal Harbour’s Arti-san...
WK1319 5CTropical LifeMIAMIHERALD.COM
H1
José María Serrano, CCIM2019 Chairman of the Board
MIAMI Association of Realtors
Mid-Market Miami Home Sales
Rise in February
Miami mid-market home sales and median prices forall properties increased in February, reflecting demandfor local properties, particularly in certain price points,according to the MIAMI Association of Realtors(MIAMI) and the Multiple Listing Service (MLS) system.
Sales for single-family homes priced between $300K and$600K increased 15.4 percent year-over-year in February,from 357 to 412. Sales for existing condominiums pricedbetween $300K and $600K increased 15.9 percent,from 194 to 225. Mid-market growth is an indicator ofstability. Median prices rose 3.8 percent for single-familyhomes to $345,000. Condo median prices increased8.7 percent to $250,000.
Total Home Sales Decrease in February Due in Part to
Higher Interest Rates
Uncertainty over mortgage interest rates and the stockmarket may have impacted Miami-Dade total home salesin February. Total Miami-Dade County sales decreased3.6 percent year-over-year in February 2019, from 1,804to 1,739. Lack of inventory in lower price points alsocontributed to the decline in transactions.
7.25 Consecutive Years of Price Appreciation in Miami
Miami-Dade County single-family home prices increased3.8 percent in February 2019, increasing from $332,500to $345,000. Miami single-family home prices have risenfor 87 consecutive months, a streak of 7.25 years. Existingcondo prices increased 8.7 percent, from $230,000 to$250,000. Condo prices have increased or stayed even in90 of the last 93 months.
Miami’s Cash Buyers Represent Almost Double
the National Figure
Miami cash transactions comprised 39.9 percent ofFebruary 2019 total closed sales, compared to 42.7 percentlast year. Miami cash transactions are almost double thenational figure (23 percent).
José María Serrano, CCIMNew Miami Realty Corp.
(305) [email protected]
Everyday Is A New Opportunity
To Eat Something New
# Meet Aprile
Enjoy our exquisitedishes and flavors
7761 NW 107TH AVE SUITE # 2-01 DORAL FL 33178
786-888-0451 | @APRILEMIAMI.
What can you expect?Sushi goodness in bothmodern and traditionalstyles.Under the guidance of
executive chef Edwin Del-gado, Kosushi Miami willfollow a specially curatedmenu by Chef Koshoji,with signature cuts andcreations of sushi, sashimiand rolls.Also featured will be
traditional Kosushi disheslike Tuna Dyo Ikura Quail
Attention, foodies readyto give up on the MiamiBeach dining scene: Don’tabandon it yet. AnotherMichelin star-rated restau-rant is heading your way.Kosushi, the hot Japa-
nese restaurant from ChefKoshoji that comes straightout of Sao Paulo, Brazil, isopening soon in SouthBeach’s South Pointeneighborhood.
Egg (a thin slice of tunaover rice, quail egg yolkand ikura roe) and TunaAvocado Temaki (tuna,avocado and massago roe).You can also order Kosushi-style nigiri sushi.Brazilian mixologist Mar-
cio Silva will run the bar,serving up wine, sake andspecialty cocktails likeShokobutsuen (gin, lemonjuice, basil, cucumber, mintand organic sugar syrup).The restaurant, which
will seat 66 customers with10 seats at a small sushibar, is due to open some-time in April.
Another Michelin-starredrestaurant, Amare, openedin South Beach in February.
KOSUSHIA Where: 801 South PointeDrive, Miami Beach
A Opening: April
The interior of Kosushi Miami will seat 66 patrons, with 10 seats at the bar.
Another Michelin star-rated restaurant is comingto South Beach. Here’s your first look at it.BY CONNIE [email protected]
RESTAURANTS
and lots of their fancy food.Created in the Swiss Alps in2015, the event arrives inwarmer climes with cocktailparties, cooking classes,swanky dinners and a biggala.Of course there’s a gala.
This is Bal Harbour.The first sit-down affair is
a fashion-themed dinner onMay 8 at Le Zoo featuring a
Bal Harbour Village ishaute, we know, but thingsare about to get haute-ierwhen the village presents itsfirst ever Michelin-star-studded food festival.Haute Cuisine, which
runs May 8-11, featuressome heavily awarded chefs
globally-inspired menu byFrench and Dutch chefsJacques Pourcel (3 Michelinstars; Le Jardin des Sens),Thierry Drapeau (2 Miche-lin stars at his eponymousrestaurant) and Alain Caron(MasterChef Holland judge;Café Caron).The following night fea-
tures a design-focuseddinner at Oceana Bal Har-
bour led by Chef Sergi Arola(2 Michelin stars; Eat-Hola,LAB) from Spain, Chef JoelCesari (1 Michelin star; LaChaumière) of France, andChef Jean-Baptiste Natali (1Michelin star; Hostellerie
La Montagne) of France.On May 10, expect a music-themed dinner at The Ritz-Carlton Bal Harbour’s Arti-san Beach House led byChefs Natali, Pourcel andDrapeau. That’s a total of
six Michelin stars, if you’recounting.The four-day fest ends
with a fancy, formal gala atThe St. Regis Bal HarbourResort on May 11 show-casing a collaborative me-nu from all six chefs. That’sa lot of Michelin stars inone room, and tickets, ascan be expected, aren’t onclearance. The dinners cost$250 per person and theclosing gala is $350.Through the four-day eventthere are also cookingclasses offered for $250.Still, mention Haute
Cuisine at some area ho-tels, and you can get pref-erential rates.For more information
and full schedules, go tobalharbourflorida.com/hautecuisine. To buytickets, visit HauteCuisineBH.eventbrite.com.
DOUG CASTANEDO
The (Michelin) stars are going tobe shining over glitzy BalHarbour whenHaute Cuisinecomes to townnext month
This swanky food festbegan in the Swiss Alps.Now it’s coming to one ofMiami’s luxury zip codesBY LESLEY ABRAVANELMiami.com
BAL HARBOUR
scheduled to open at theupcoming Time Out Mar-ket on South Beach.
Sushi is coming to Wyn-wood.Morimoto-trained chef
Shuji Hiyakawa of the nowclosed Upper East SideJapanese bowl spot WabiSabi by Shuji is moving tothe ‘wood, teaming up withrestaurateur/art dealerAlvaro Perez Miranda tobring the 28-seat Hiyakawato the neighborhood some-time this fall. You mayremember that Mirandawas the guy who launchedthe Vagabond Restaurant &Bar’s first incarnation (circa2014).The new restaurant is
based on the concept of“omotenashi” - the tradi-tional Japanese notion ofhospitality deliveredthrough refined and in-tricate customer service.Here’s what’s on the menu:agemono (deep-fried dish-es); yakimono (grilled orpan-fried); shirumono(soups); zensai (appetizers)and sushi along with sake,beer, and wine.Hiyakawa will also offer
a $100-per-person oma-kase menu with chef selec-tions from each category.The restaurant space will
be shared with a reopenedWabi Sabi, serving Donbu-ri, a Japanese rice bowl offish, meat, vegetables orother ingredients. Report-edly, the chef is only mak-ing 100 bowls a day forlunch Monday throughFriday, so get there early,because it’s first come firstserved.There are also plans for
opening an after-hoursdining club featuring thechef’s nightly changingmenu of Japanese dishes.Another Wabi Sabi is
HIYAKAWA
A Where: 2700 N. Miami
Ave., MiamiA Opening: Fall
A rendering of the interior of Hiyakawa
Wabi Sabi chef is bringing his take onJapanese hospitality to this trendyneighborhoodBY LESLEY ABRAVANELmiami.com
WYNWOOD
FELIPE RAUSashimi at Kosushi.
FELIPE RAUTamago Furai at Kosushi.
