When Anthony Bourdain visited Miami on his show The Layover Season 1 Episode 4, he and his crew picked many restaurants. Here are all the addresses and the dishes showcased on The Layover Miami, all in a convenient list:
Colombian – hotdog topped with mozzarella, onion and pink
sauce (mixture of mayo and ketchup), house sauce, mustard, and potato sticks; Edgar
Special – hotdog with cheese, pineapple jelly and whipped cream, garnished with
dried fruits and strawberry sauce.
Cash-only place that is popular with the locals. Anthony
Bourdain noted that the staff speaks mostly Spanish. He did not stop by Las
Olas Café during this trip but suggested it as place for traditional Cuban
DISH – Platanos, Arroz Congri, Chicharrónes,
and Pan con Lechón
WHAT IS IT?
Platanos – fried plantains; Arroz Congri – Cuban rice and beans,
Chicharrónes – fried pork belly and rind; Pan Con Lechón – Cuban grilled and
roast pork sandwich.
Anthony Bourdain described Mac’s Club Deuce ♣ as “one
of the last true dive bars in South Beach”. He also suggested The Room as a “civilized
alternative” to dive bars. However, The Room is no longer in business as of
DISH – Grilled Hog Snapper, Grilled Yellowtail, and Grilled Shrimp
On this episode, Bourdain did not visit Bahamian Pot but
said, “If you’re craving island cuisine, this is a place you don’t want to
DISH – Cracklin’ Duck Herb Sandwich and Frita Cuba
WHAT IS IT?
Cracklin’ Duck Herb Sandwich – crispy duck meat served on a
potato roll with mustard and ketchup, garnished with black plum cilantro; Frita
Cuba – burger of mixed ground beef and ground sausage, served with Julienne
fries and ketchup.
WHERE IS IT?
Food Trucks Fridays Fiesta in Tropical Park 7900 SW 40th St Miami, FL , United States
THE LAYOVER MIAMI NOTES
Anthony Bourdain got the Cracklin’ Duck Herb Sandwich from
the Sakaya food truck, while the Frita Cuba from the Grill Master truck.
Crispy Pig Ears – pig’s ears cooked in a Dutch oven then cut into strips and deep-fried, tossed with salt and spices, served with a wedge of lime; Classic Devilled Eggs – stuffed hard boiled eggs; Sautéed Chanterelles – local Floridian chanterelles lightly sautéed in butter and thyme, served over a scrambled guinea hen egg with shaved piave vecchio cheese; Sliced Figs – brown turkey figs from California, sliced and topped with hazelnuts, arugula, local honey and sea salt.
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