Hola! We’re back from our long-weekend vacation in South Beach, Miami. Last month as we sat bundled in blankets on our couch staring at the mountain of snow in our front yard, we decided we needed a vacation with sun! So, we booked a trip to South Beach right there. Nothing like being spontaneous!
We did everything we wanted. We lounged on the beach, soaked up the sun, went paddle boarding, floated in the rolling waves, drank tropical cocktails, checked out the tan cabana boys, sat and people watched (South Beach is the place for people watching. Man with a boa constrictor around your neck, we’re talking about you!), and ate incredible food at inspiring restaurants.
Our hotel, the Hilton Cabana, was right on the beach. Perfectly blissful.
This acai bowl changed our lives. Not even exaggerating. A friend recommended we check out Under the Mango Tree, a juice bar and cafe. We both had the “marley bowl”, which was acai blended with berries, almond milk, peanut butter and spinach, and topped with sliced bananas, strawberries, coconut flakes and granola. We went there both Thursday and Friday for breakfast during our stay. A-maz-ing.
We had dinner at the Standard Hotel restaurant on Thursday evening, and sipped on the “botanist,” a cocktail with gin, cucumber, fresh dill, and sparkling water. So refreshing.
The restaurant was right on the ocean. We watched the blazing orange sun disappear behind the South Beach skyline.
Our last night we dined at The District Miami, whose chef was a James Beard semi-finalist in 2014. The cuisine is contemporary Pan-American and is really diverse. The restaurant has a trendy modern vibe. It feels like a hip neighborhood hang-out.
We started with vino.
Complementary cornbread rolls, a precursor to the incredible meal ahead. They were warm and melted in our mouths. Our server must have noticed how we thought the rolls were crazy delicious because he immediately brought us more.
We shared a beet salad with pickled raspberries, pea shoots, toasted hazelnuts, drizzled with a balsamic reduction on top of whipped goat cheese. Woah baby.
We also devoured the shaved roasted brussels sprouts dish. The brussels were tossed in a fig reduction sauce with chopped almonds and cranberries.
For the main course we both ordered the Cajun jerk cobia, a meaty white fish. It was served on top of mashed purple potatoes, along with a palm of hearts salad. Loved the vibrant flavors and colors!
Here’s to another great double dipper trip in the books!
Happy double dipping!