Last night was the top rated OLA (www.olamiami.com) just off Lincoln
Road in
the Sanctuary Hotel. It was a top hit for all three of us from
the time we
entered until we left in every aspect of the meal.
Our server, Tuba (she is
from Turkey), was a gem, full of excitement
about the food and truly
appreciating our questions and giving great
explanations about the involved
menu of ceviches, starters and mains.
We asked for some of the interesting
novel but not too sweet drinks
and Will ended up with the OLA MARGARITA made
from Chabay Tequila,
Cointreau, Lime, Grapefruit Juice and Agave Nectar. My
CUCUMBER CITRUS
MARTINI was huge (as it should be for $16) but worth every
cent and
made with Crop Organic Vodka, Hendrick's Gin, Yuzu, Limoncello
and
Celery Bitters. A huge center slab of cuccumber about 7 inches
long
was rolled into the center of the glass making a highly
alcoholic
refreshing veggie nosh after I finished!
Samuel got a Virgin
Watermelon Mojito which he savored as well. When
we needed wine, Albert, the
GM/Sommelier arrived and we talked for
ages about the wonderful wines, his
concept and what he suggested and
ended up with a most novel 2008 GENIUM
"Ximenes" from Priorat in Spain
made from the sherry grape, but bone dry and
pairing with so many
dishes (as is needed here) due to its minerality and a
slight
creaminess.
Samuel started with the MEATBALLS made of KOBE Beef
which he declared
tender and juicy, but would have none of the Foie Gras
Sherry Sauce,
Black Trumpets or Crispy Shallots--shame, it was
decadent.
We had the HAMACHI NIKKEI Ceviche was a long plate of swashes
of sauce
with small rolls of hamachi at the head of each paint swath.
The
ingredients were yuzu, Thai basil, togarashi peppers (for a bit
of
fire), cilantro, sweet soy glaze(swaths) and crushed seaweed
with
sesame seeds. Fusion here became creation of something new
and
exciting.
I have not mentioned the decor which is classy with
white leather
chairs, white crisp linens and an intimate space that sadly,
like so
many dining spots in South Beach, is quite noisy.
Will and I
moved on to the LOBSTER EMPANADA which is one large giant
crab shaped
empanada made from quid ink dough and filled with Maine
Lobster. An avocado
sauce and salsa rosa are on the side, but not
needed as this empanada is
luscious on its own; so much so that Will
ordered another for his main
course!
Tuba raved about the SMOKED MARLIN TACOS, so I gave in and
ordered
another starter to share, but had to finish most of them as
Will
thought the filling more like a tuna salad texture, than the
cured
smoked marlin (without mayo base) we expected. They come in
malanga
bat with pickled jalapenos on top for spice which was just
right.
By this time three Russian botoxed b*tch*s had sad next to
us,
removing furs as they sat (okay it was 55 degrees) and staring at
the
three of us throughout the evening as if we were a sideshow. I
guess
they have never seen two dads and their son!
I then ordered the
SUGAR CANE TUNA which was adobo rubbed and seared
lightly (it was almost raw
and cooked to perfection), served over a
malanga goat cheese fondue with
spinach & shrimp escabeche. The adobe
rub was sea salt accented and on
its own the tuna was sheer
perfection, althought the cheese and escabeche
made wonderful
additions to vary the flavors of the excting dish.
For
dessert, I took the 5th while Samuel ordered DA "BOMB" a semi-
sweet
chocolate mousse in a domed chocolate shell with toasted
hazelnuts and
caramel & Chocolate sauces. It came with a gelato like
coffee ice cream
that he did not care for (he hasn't acquired coffee
tastes yet at 9), but I
enjoyed a taste of. Will raved over the BANANA
TRES LECHES with Passion Fruit
Sauce and Fresh Bananas and also some
marinated Prunes.
We left very
full, but sorry to say goodbye to Tuba who was such a
gem.
I do know that
when we next return to South Beach, OLA will always be
first on our
list!
