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Success C o nn o isseur
The popularity of culinary tourism is undeniable, and these restaurants have specialized in
importing not only ingredients, but also experiences worth traversing the city for.
T E X T BY R O N Y M O
King Vittorio Emanuele II and Pazzo Ristorante share a common achievement, they both united
Italy. The monarch used political savvy, while the restaurant recruited from each of the 20
regions to create an epic menu. From Veneto comes a starter that will beat a royal flush, Poker
Di Mare Carpaccio, a flight of fresh grouper, tender octopus, paper-thin prawns and shaved
salmon dressed to impress the palate. Speck & Asparagus Risotto thickened with semi-soft
robiola piemonte cheese represents the affectionate spirit of Lombardy, but the Piedmontese
have the final say with dessert. The Northerners inspired a vanilla-spiced Panna Cotta that’s so
airy it seems in danger of collapsing under the weight of strawberry coulis. Treat yourself like
royalty at 2525 SW 3rd Ave.; Facebook.com/PazzoRistoranteMiami.
Embarcadero 41’s Lomo Saltado, a wok-seared stir-fry of beef tenderloin, steak fries, ripe
tomato, soy sauce reduction and red onion flambéed with pisco, will assure you have enough
energy to climb the mountainous Huascarán National Park in Ancash, Peru, or watch someone
else do it on Netflix. Parihuela, the Peruvian response to the San Franciscan Cioppino seafood
stew, warms you like a Máncoran Beach summer, but is light enough to still allow you to enjoy
an after-dinner dip in the ocean. Liberal amounts of calamari, crabmeat, fish, scallops and
shrimp swim in an ají panca chile-spiked broth peppered with cilantro leaves that float on the
surface like fragrant driftwood. See and savor the sights at 168 SE 1st St.; Embarcadero41.com.
A nondescript storefront on the first floor of an equally stark office building hides a portal to a
sushi paradise; Japanese Market & Sushi Deli. There are just as many items on the menu as there
are rules to follow, but trust that it’s worth it. Google Translate expectedly informs you that Ume
Shiso Kyuri Zushi is a pickled plum, basil-like perilla herb and cucumber roll which paradoxically is
both salty and refreshing. While waiting for your next course, browse the selection of more than
50 sakés to drink or to go. Seasonally imported from Tokyo, the Sayori, or needle fish, is bound
to seasoned rice by a pea-sized amount of hand-grated wasabi then painted with a light coat of
shoyu to offset its candy-sweet flavor. Roll over to 1412 79th St. Cswy. and try it for yourself.