Time Out Market Restaurants

K’West – Time Out Market

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K’West – Time Out Market
1601 Drexel Avenue
Miami Beach, FL 33139

When the creative directors of ‘Time Out Market Miami’ came to me and asked me to be one of the three ‘Signature Chefs’ of the complex they also asked me what my concept would be. They wanted me to choose something ‘near and dear’ to my heart. It was a question that almost anyone who knows me would immediately be able to guess the answer to. “Key West!” I found my spiritual life as a chef in that bohemian island town at the end of the road and the beginning of the rainbow. I began my adulthood eating the foods of Key West having hitchhiked part of the way there at the age of 21. After a long while of living and cooking there I began to also be one of the parts of the identity of foods that mean Key West. I did that first on a national level while chef of the beautiful restaurant ‘Louie’s Backyard’ perched smack on the water’s edge. After only 4 months of becoming chef the Miami Herald awarded us with “Four Stars”. Their highest award. It was a transformational part of my life. It was at ‘Louie’s’ that I not only wrote my first cookbook, “A Feast of Sunlight” … it was the place I created what became known as ‘New World Cuisine’. It was a natural. Key West was ripe for the right person to come along and find her beauty and synthesize food cultures that captivated my imagination to the nth degree, (see ‘Fusion Cooking’!). To my everlasting gratitude it was me that became that person. At “K’West” we offer a tightly curated list of dishes that evoke the deep, bright, tropical, fresh flavors of the island also known as “Cayo Hueso”. For a full immersion my suggestion is to get a copy of the cookbook my son, Justin and I wrote titled, “My Key West Kitchen” and page through it while you sample the menu items we celebrate at ‘Time Out Market Miami’.

— Norman Van Aken

Beach Pie – Time Out Market

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Beach Pie – Time Out Market
1601 Drexel Avenue
Miami Beach, FL 33139

The operators of ‘Time Out Market’ surprised me quite frankly when they asked me if I ‘wanted to do the pizza concept’. I thought about if for about 15 seconds and then said, “YES!” People don’t automatically think about me when it comes to pizza. That is true. More for ‘New World Cuisine’ and ‘Fusion Cuisine’. But actually the first restaurant I ever ate in was likely the neighborhood pizza place in our hometown my mother brought us to. I might have been about five years old. The pizza place is still there and we always go there when we return to our hometown. I began to offer pizza on the menu we opened above the main restaurant at ‘Louie’s Backyard’ in Key West. The owner of ‘Louie’s’, Proal Perry and I had traveled to San Francisco together in 1987 and came back absolutely inspired by Alice Water’s ‘Chez Panisse Café’. We had an upstairs area that was under-utilized, (god send!) and soon transformed it to a more casual menu featuring ‘tapas’ and other shareable foods. Pizzas were on the menu. I have opened a number of restaurants since those days and pizzas remain a way I love to present my flavors. Mine admittedly break past conventional styles but … so does South Florida in many ways.

Pizza is so beloved that it has gone global over the past 50 years. Pizza hits the most primal emotions. It has come to belong to all. And while I love the ones as decreed by D.O.C.G. I also love to integrate local, seasonal ingredients with my celebrated ‘New World Cuisine’. Each pizza at ‘Beach Pie/NVA’ is identified primarily by a geographical touchpoint.

— Norman Van Aken

 
© 2019 Norman Van Aken. All rights Reserved.