Salt & pepper squid
"The serrano chilis in this dish get wok-seared so you can eat all the seeds that end up falling into the rice. Crunchy chilis and seeds that pop in your mouth make this squid delicious."
ChefDewey LoSasso
Miami
My Venues
- Schnebly Redland's Winery & Brewery
- 30205 SW 217th Ave
- Homestead, FL
Accolades
- WinnerChopped
- Golden Spoon AwardFlorida Trend magazine
- Guest ChefJames Beard House
- Best ChefMiami New Times
- ChefsFeed WinnerOne of the Best Things to Eat in Miami
Where I Go Out
Frankie's Philly cheesesteak
"The cheese-to-meat ratio is perfection. He uses shaved ribeye and you have the option of adding sport peppers to it, too. This is what a Philly cheesesteak should be."
Fried green tomato BLT
"It's like a BLT with no bread, all battered up and full of really crispy layers and a nice kick. It's the idea of something retro with its warm textures and pork belly instead of bacon."
Ribs
"Benches, ribs (baby back and spare), and spot-on barbecue sauce. The meat just falls off the bone, and it has great smoky flavors that don't taste like a wet cigarette!"
Creamy polenta
"This polenta is arousing, smooth, and light. I love the copper pot they serve it in. Want to know how to make this dish even better? Make sure to get the braised beef short ribs to go with it."
Sirloinburger
"Char-grill flavor, a great bun, the grumpy grill guy, and eating on the water—this is the complete experience."