Feature

Miami’s Best Restaurants, “Time Out Magazine”. #1 “Three”

Chef Van Aken at Three... Photo by Candace West — Chef Van Aken at Three… Photo by Candace West

Restaurants, Fusion Three Wynwood What is it? Floridian cuisine pioneer Norman Van Aken’s return to Miami marks the chef’s first Wynwood restaurant. The bright, glamorous dining room is striking—but wait till you see the food. Why go? Prix-fixe menus of three, four or seven courses instantly elevate the experience. Pairings are done for you…

Feature

Miami’s Best Restaurants, “Time Out Magazine”. #1 “Three”

Press

5 Champagne Brunches to Welcome 2019

Courtesy: The Miami New Times, Clarissa Buch

Three. Norman Van Aken’s restaurant inside the Wynwood Arcade, Three, features a recently launched Sunday jazz brunch. Here, sip a classic cocktail and munch on savory bites such as plátano maduro pancakes, fried chicken and waffles, and huevos rancheros Miami style. As you dine, enjoy gypsy Latin jazz music by Miami-based band…

Press

Miami’s Ten Best New Restaurants of 2018

Courtesy: The Miami New Times

Zachary Fagenson, Miami New Times journalist. Three. Culinary icon Norman Van Aken cooks his signature Florida-fusion cuisine in a sleek and tropical space. The staff is disciplined and the food is topnotch. It’s the sort of fine dining that fans of this Mango Gang legend expect. Three is the first-large scale project…

Press

Time Out Market Miami

Courtesy: Time Out Miami

As you can read from the link the operators of ‘Three’ and ‘No. 3 Social’ are joining in the upcoming Time Out Market Miami. This upscale food hall joins in the list of Time Out Markets that are making quite a hit in Lisbon and are soon on the way in Montreal,…

Memories

Ca L’ Isidre

The guidebook said that “this is usually everybody’s favorite restaurant”. I knew that was almost always a give a way for a place I’d dislike. It also said, “when the King of Spain had one place to dine amongst the commoners, he chose this establishment”. Strike two. We entered Ca L’ Isidre…

A Word on Food™Series

Honduran Tapado

Listen on WLRN

A person … whom I can’t recall … informed me of the place we’d come to. I often find torn pieces of paper from dinner check presenters or ripped out of my Moleskin notebooks. On one I had written the address of a Honduran restaurant that I needed to try. I might...

Cheese Enchiladas

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Do you know precisely and with no margin of error a dish can be declared … bullet proof? Let me tell you my opinion. It is when you can have it on an airplane and it is not … bad! Janet and I were flying to Dallas recently to do a dinner...

Hoe Cakes

The great writer on our Southern Foodways John T. Edge has morphed in his world view. He has a book titled, “The Potlikker Papers” and in it he writes, “When I first began thinking and writing about the South, I focused on continuities. Traveling the Pee Dee of South Carolina, I looked...

Amuse Bouche

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The Holidays are all around us now. Both the recently passed and those still yet to come…..The spirit of giving is in the air. That is what makes the season we are in so incredible, so marvelous and so distinct from the rest of the year. Whatever faith you have in this...

My Book ClubSeries

Pilgrim at Tinker Creek

by Annie Dillard “Then one day, walking along Tinker Creek, thinking of nothing at all, I saw it —- the tree with the lights in it. It was the same backyard cedar where the mourning doves roost, only charged and transfigured, etc cell buzzing with flame … It was less like seeing...

Look Homeward Angel

by Thomas Wolfe I was saved from what fate I shall never know when a woman came to live with us when I was ten years old. She was my maternal grandmother. “Nana” was what we knew her name to be. It was ordained by others in the family long before I...

Ninety Two in the Shade

by Thomas Mc Guane I returned to live in Key West in the very year another resident of Key West released this book. I originally arrived to the last island out of America in ’71 and fell under it’s spell. It was like falling in love with a woman. But I couldn’t...

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@NormanVanAken

@inthekitchennva @three_wynwood @1921nva @normansorlando @npr

#fusion #newworldcuisine

“If the map of the world were a tablecloth, and I could choose a place at that table, I would sit at the Southern tip of Florida, at the nexus of North America and the Caribbean. My plate would touch Cuba, the Florida Keys, the Yucatan, the West Indies, the Bahamas, and South America. And, if time could tell, I would listen to the tales of voyagers, discoverers, traders and mystics who, in searching for “the Indies”, the Great Kahn and the riches of China, discovered something much more valuable and enduring, A New World of Culinary Treasures. Almost instantly, the cuisines of the Old World began to merge with foods of the new one; This evolutionary and inexorable fusion lies at the heart of New World Cuisine.”

— Norman Van Aken, July, 1993