Our CEO came from the UK to the last event in Miami for the season. Whenever Mark is around, I know we’ll be eating good! This time, our staff dinner was at Yardbird Southern Table, with a stick to your ribs menu I didn’t mind at all. You know how I do, fried chicken and mac & cheese all day baby!
The drinks keep flowing when we’re all together, so we got started at the bar and looked over the menu. Amanda got excited for biscuits, which naturally brought about the cookie vs. biscuit explanation as Simona, a Swiss colleague, was also in Miami.
All I wanted from menu was fried chicken—lots and lots of fried chicken. Of course, I wanted mac & cheese and fries, too, but I knew that fried chicken was a must! A waiter walked past with it and my mouth watered: thatwas the green light.
Mark likes to order a bunch of different appetizers and entrees so everyone can dig in and eat whatever they want. We got black angus burnt ends with blue cheese fondue, tater tots and pickled chilies, iceberg wedge and herb garden caesar salads, St. Louis style pork ribs, and of course, their Chicken ‘n’ Watermelon ‘n’ Waffles. A lobster that’s not even on the menu hit the table; no questions asked, just gimme! Their fried chicken was super juicy and perfectly seasoned, I had to box what was left for a late-night snack in my hotel room. By the end of the night, I’m convinced the ten of us polished off maybe five orders of mac & cheese—he just kept ordering them!
Chéo and I are planning a trip to Miami—he already knows I’ll be making the reservation as we land. The dulce de leche strawberry waffle on their brunch menu sounds divine.
After Angelena and I pigged out at Pearl’s, Christina met us nearby to continue our food-filled Saturday. Christina has proven time and time again to be a rider- I have no idea how she found Prohibition Bakery, but I’m glad she did! If you want a real boozy (min) (cup)cake, this is the place!
There were only a handful of flavors left when we got there: Pretzels & Beer, Old Fashioned, Dark & Stormy, Sangria, and Negroni. My favorites were Pretzels & Beer, made with Six Point Sweet Action Ale, Nutella, pretzel and white truffle, and the Old Fashioned, made with whiskey, bitters, orange, and a whiskey soaked cherry—but tasted everything like the typical black cake with icing served at every Trini wedding. We also tried Paloma rum drops with tequila and grapefruit for free!
clockwise: Old Fashioned, Pretzels & Beer, Negroni
clockwise: Negroni, Dark & Stormy, Sangria
I’m convinced the three of us walked out at the end of the night strangely tipsy off some cake! The alcohol doesn’t bake out, as one might think, because they add the liquor after they’re baked. These mini cupcakes are crazy boozy so you just might get carded, but each contains less than 5% alcohol by volume, in compliance with NY State Law.
Prohibition Bakery was founded in 2011 by a bartender and a chef, Leslie Feinberg and Brooke Siem. Unfortunately, their Clinton Street location closed down a few weeks ago after five years due to typical NYC rent hikes—a whopping 40% increase. They’ve since relocated and only offers delivery and catering services for now. Hopefully they’ll get another brick-and-mortar soon.
They even have a cookbook, so you can get boozy from the comfort of your own home!
I dropped the ball over the weekend, so Christina and I missed out on this year’s CurlFest. I promised her I’d find us a delicious brunch to make up for it.
My generation has left the free before 11pm scene and is now about day parties and happy hours—and brunch! I’m talking two-hour waits and lines out the door, as we take our brunch very seriously. I often forget I have an OpenTable account, but it usually comes in handy in these scenarios.
Searches for table for 2 people for 3pm.
The results were forwarded and Christina selected Amarachi.
Amarachi is a family owned restaurant in downtown Brooklyn—with obvious roots from Nigeria and the Caribbean, cooking up dishes like Jollof Rice and Suya and Curry Chicken.
We walked inside and it seemed packed! However, no one was eating. After looking around and putting 2 & 2 together, I realized they were having a private event. This would happen to us, right? Although they were hosting a private event, they were still open for brunch! Perfect!
We were seated by Jonathan as he went over the brunch special: a personal orange/mango/guava/pineapple mimosa carafe and entrée for $40, and their special Hennessy mimosa was available because it was such a beautiful day. I clutched my jade when he said those words—I’ve never heard of a henny mimosa, and although it sounded so intriguing, I had to pass. He left to give us some time to think about what we wanted to order. Christina decided on The Big Breakfast, consisting of Honey Jack French toast with scrambled eggs, home fries and turkey bacon, while I went with the Shrimp Linguini in a homemade alfredo sauce.
Jonathan returned to take our orders. When it was time to give him our selected mimosa flavor, Christina wanted mango and I wanted regular orange.
“Nothing about you is regular!”
You know that blank-faced, wide-eyed emoji? Yea, that’s what my face looked like. “Guava please?”
That interaction warranted a photo before leaving!
The turn-around was quick—very much appreciated with a mean case of the munchies. Christina’s Big Breakfast certainly was big, with fluffy slices of French toast and hearty servings of scrambled eggs and home fries. The homemade alfredo sauce was everything I expected. Christina didn’t know if that was a good or bad thing—it’s a great thing! With their Nigerian and Caribbean roots, I expected it to have a little extra kick of spice, and it certainly did! And I must mention how beautifully the shrimp was cooked.
I stole a bite of French toast off Christina’s plate—then I went back for a decent sized piece. I had to have more! Amarachi served one of the best French toasts I’ve ever had in my life. It had a natural sweetness we couldn’t pin-point, so I called my friend Jonathan over for a little inside information, hoping to get some secrets.
“We’re a family owned restaurant, run by four brothers, and to get our recipes—you’d have to marry one of the brothers.”
I love new recipes, but I love Chéo more, sorry not sorry!
I’m convinced my stomach is smaller than my fist, so I surprised myself when I ate about 99% of my plate! That shrimp definitely made it to the doggy bag. Yes, just those three. We struggled to finish our mimosas. We started mixing them to try to help each other out, but still no luck.
Christina and I had an amazing brunch experience at Amarachi. I came home bragging about the Hennessy mimosa I hadn’t tasted because I knew Ché would want to, so hopefully we can get another beautiful day to go!
I double scooped Ice Ice Baby (triple vanilla) and Dough Boy (chocolate chip cookie dough and chocolate brownie dough pieces) for National Ice Cream Day at Mikey Likes It! I really wanted to try the flavor of the month, Forrest Gum, but every time I came back to get it, it was either being remade or sold out! Think about it, it’s ice cream with strawberry crumb cheesecake and blueberry compote covered pound cake—no wonder it sells out so quickly!
Last summer, Magnum Ice Cream had their pop-up store in Soho where you could customize your own ice cream bar. Unfortunately, I didn’t make it and they close for the season.
Fast forward to spring of 2017- Magnum opened their pop-up this time in the Gansevoort area. The videos started circulating, so of course I had Sarah and Mimi meet me there to see what all the hype was about.
They have a variety of toppings to choose from: hazelnut crouquant, sliced almonds, goji berries, yogurt dots, chocolate covered sunflower seeds, edible rose petals, and dark chocolate-covered chia seeds to name a few. Unfortunately, you can only choose 3 for your customized bar. Then you pick an ice cream flavor- vanilla bean or chocolate- followed by the white, milk, or dark chocolate dip. Watching the process is so much fun. They throw your selected toppings into a drink shaker for a little bartender-esque action, dip the ice cream in the pool of chocolatey goodness, pour the toppings on the gooey chocolate-covered ice cream bar, then drizzle some more chocolate with a corresponding chocolate monogram disc.
I had a vanilla ice cream bar dipped in milk chocolate, topped with amaretti cookie crumbs, dried raspberries, and shredded coconut with milk chocolate drizzle. She was gorgeous!
Mimi had a vanilla ice cream bar dipped in white chocolate, topped with mini mint-chocolate chips, yogurt dots, and white chocolate pearls with milk chocolate drizzle. She was also very pretty!
Sarah had nothing, because Sarah is allergic to nuts. They usually have a packaged-away-from-nuts batch of ice cream bars sent from the factory, but we went on one the hottest days so it somehow melted while en route to the store.
So—believe the hype or not to believe the hype?
You better believe it! My combo was amazing, but I’d love to try those edible rose petals. I’ll be returning quite a few times this summer!
You can’t recommend what you don’t know, and since this is the only bakery I know of in San Francisco, it’s the only one I can recommend!
But this is an excellent recommendation! With Chéo, carrot cake is king, so when baecation planning went into effect, I made it my duty to blindly find a bakery from across the country.
Yelp will never steer you wrong!
My San Francisco bakery search brought me to Pretty Please Bake Shop. Not only were the ladies of Pretty Please a pleasure to work with, but the carrot cake we blindly selected was ah-mazing! Super moist and not painfully sweet flavorful, we had a few for dessert after dinner, then some more for breakfast the following day!
I was able to send them these isomalt crystal cake toppers I got from Lucitini Cakes on Etsy. I squealed when I saw the finished product- our cupcakes were beautiful!
I’m currently following Pretty Please on instagram, and what these ladies do with cakes is nothing short of jaw dropping! They even made the 2017 birthday cake for the Golden State Warriors, so you know their cakes are legit!
Shout out to Lucitini Cakes- we definitely didn’t expect those isomalt crystals to be as tasty as they were!
We see videos for new food concepts all the time on Instagram and Facebook- they’re adorable and look so cool, but do you actually believe the hype?
I met up with Sarah and Mimi (Savvy’s mom) to see what all the hype was about Chick’n Cone.
The chicken and waffles you love for brunch has been remixed into a hand-held snack. Bite-sized chicken pieces, piled into a sweet waffle cone, and drizzled with one of their five sauces: : Kick’n Ranch, Yella BBQ, Cinna-Maple, Buffalo Blue or Traditional BBQ.
Believe the hype- Chick’n Cone* is as good as it looks.
*Their apple pie in a cone could use some improvements, though- I’ll remix it at home.