Archive for the ‘Specials’ Category
THE FORGE Restaurant | Winebar 432 Forty First Street Miami Beach, Florida 33140 Reservations: 305 538 8533
Whenever we watch an adrenalin filled exciting sports game it is important to have a place to go to celebrate. The best place in Miami is The Forge with Dewey LoSasso’s fabulous table bites and mixologist Andres Aleman’s signature cocktails. The Sun Post Weekly agrees.
One of the best traditions on the north eastern shores each summer is the traditional clam bake. If you love shell fish you do not want to miss Dewey LoSasso’s recreation of this summer specialty. Every Friday at The Forge Restaurant along with the Veuve Clicquot Happy Hour is this special menu. For $ 49 you can choose from a myriad of fabulous fish tastes: steamed clams and mussels, oyster po’ boys, New England clam chowder, or crispy chicken wings, to start, then you have your choice of grilled Maine lobster, or grilled salmon. If you are not that much into fish there is also the delicious pomegranate BBQ chicken or hangar steak entrées. Save room for desert.
Every Friday evening The Forge has a very special Happy Hour from 6-9 PM featuring one of the most elegant French Champagnes, Veuve Clicquot. Above is a portrait of Madame Clicquot with her granddaughter. The House of Clicquot was established in 1772 by Philippe Clicquot-Muiron. François Clicquot, his son, wedded Barbe-Nicole Ponsardin in 1798. François passed away in 1805 leaving Barbe a widow or in French a veuve so the new name of the business became Veuve Clicquot. She was an excellent businesswoman with the manufacturing and the marketing of the champagne. Toast your first glass in her honor.
The Eater Miami reminds us that The Forge is ready to celebrate Dad with a wonderful three course steak dinner menu. He will also receive a gift.
Better to reserve your table by calling The Forge at (305) 538-8533.
Enjoy your Sunday and have fun making Dad feel special.
Every Friday this summer you can enjoy The Forge’s infamous clambake. The menu offered at the fabulous price of $ 49 is a New England cuisine inspired foodie wonderland. Even NBC thinks so:Well-known for its outstanding food, The Forge Restaurant | Wine Bar has brought back its annual Clambake every Friday this summer, starting at 6:00 p.m. The clambake is created using locally sourced, seasonal ingredients indigenous to South Florida and is a bargain at only $49. Think of it as The Forge’s version of the ultimate “Happy Meal.” The menu features a savory selection of The Forge’s best dishes including: Steamed Clams & Mussels, Crispy Chicken Wings, Oyster Po’Boys and New England Clam Chowder to start; New England-style entrees such as Grilled Maine Lobster with candied garlic, Grilled Salmon with basil mashed potatoes, hearts of palm and green salad, Grilled and Sliced Hangar Steak with tomato jam and leek chutney, and Pomegranate BBQ Chicken with cheddar grits and tomato chutney. For dessert, guests can choose from a creamy and rich Banana Bread Pudding with butter scotch sauce or a tarty Lemon Panna Cotta. And it wouldn’t be a clambake without corn on the cob and boiled red bliss potatoes. While every bite is perfect- the lobster is our top pick! You’ll also enjoy two-for-one draft beers throughout the evening. For reservations, call The Forge Restaurant | Wine Bar at 305.538.8533 or visit www.theforge.com.
What better way to continue the tradition of Fatherhood and bond with Dad than over a special fabulous Three Course STEAK Dinner at The Forge?
You start with Black Bean and Lobster Soup or a Caesar Salad. THEN The Forge’s famous Prime Rib Dinner. To finish, you have the majestic touch of sweet with The Forge Soufflé.
The Forge Restaurant | Wine Bar was featured in Ocean Drive Magazine’s Flavor of the Month. Burn Notice star Gabrielle Anwar gives her take on healthy eating in Miami. She recommended The Forge Restaurant | Wine Bar for its Kale Salad. Kale is one of the healthiest super vegetables on the market. It is a fantastic source of fiber, antioxidants, calcium and vitamin C among other vitamins and minerals. It can be eaten cooked or raw and Dewey LoSasso of The Forge serves it in a finely chopped salad with sweet currents, pine nuts, lemon zest and a pinch of parmesan. Refined and delicious.