A Fork on the Road

Small Miami Beach cafe serves big kosher-dairy portions

 

If you go

What: Montefiore Café & Restaurant

Address: 4017 Prairie Ave., Miami Beach

Contact: 305-538-4770, montefiorecafe.com

Hours: 7:30 a.m.-10:30 p.m. Sunday-Thursday, 7:30 a.m.-5 p.m. Friday

Prices: Breakfast $5-$13, appetizers $5-$11, sandwiches $10-$12, entrees $11-$19


Main Dish

Pasta with Spinach and Cheese

This dish, adapted from kosherfood.about.com, is good with a salad of chopped cucumber, onion and tomato and whole-grain bread. Red pepper flakes would add nice zing.

16 ounces shell-shaped or penne pasta2 tablespoons olive oil

2 garlic cloves, minced

1 pound fresh spinach, washed and chopped

4 ounces feta cheese, crumbled

Cook pasta in boiling, salted water according to package directions.

Meanwhile, heat the oil in a large skillet and sauté the garlic. Add the spinach and cook until wilted.

Drain pasta and toss with spinach mixture. Top with feta and serve. Makes 4 to 6 servings.

Per serving: 584 calories (22 percent from fat), 14.7 g fat (4.6 g saturated, 5.1 g monounsaturated), 21 mg cholesterol, 24 g protein, 91 g carbohydrates, 6.5 g fiber, 423 mg sodium.


lbb75@bellsouth.net

A French ice skater and an Israeli developer joined forces to open Montefiore Café & Restaurant in a former Miami Beach bakery. There are still cakes and croissants, but the place is now a kosher-dairy restaurant offering breakfast, lunch, and dinner for locals. The menu includes omelets, salads, panini, fish, pastas, pizza with a chewy crust and crisp bottom and both savory and sweet crepes set in a cozy space with sidewalk dining under an awning.

Stephane Bernadis relocated his family from Paris to Miami after visiting relatives of his pairs skating partner. He liked the weather and saw potential in the bakery. Yoram Dori came here from Tel Aviv when his three kids asked for a fresh start after several vacations. He visited the bakery and hit it off with Stephane, who was looking for a partner to run the cafe when he is on skating tour. They hired chef Frank Fidillio, who grew up in the business in New York.

The café is named for Sir Moses Haim Montefiore, a banker, philanthropist and humanitarian who helped finance a Jewish community in Palestine and was knighted by Queen Victoria. Admire the murals over a ring-shaped baked Jerusalem bagel with a choice of filling or a plate of shakshouka with two runny-yolk eggs in thick tomato sauce with fried peppers, good with a side of lemony hummus and ciabatta toast.

The Volcano salmon burger is topped with spicy hot sauce and served with fries. Florida snapper amandine brings a lightly floured fillet sautéed in white wine and butter with toasted almonds served with green beans and rosemary roasted potatoes. The cheesy mushroom crepe oozes melted mozzarella with caramelized onions and herbs. Save room (portions are large) for moist yogurt cake or a slice of apple tart.

Linda Bladholm is a Miami food writer and personal chef who blogs at FoodIndiaCook.com.

Read more Lifestyle stories from the Miami Herald

  •  
Try it: The flavors of olive tapenade pop in a surprising way when you make it at home.

    Cooking

    Got olives? Try tapenade at home

    Olive tapenade, an earthy, salty paste of olives, capers, anchovies, garlic and other flavorings, is easy to find jarred in specialty shops. But when you whip up a batch yourself at home, the flavors pop in a surprising way that makes you never want to buy it in a jar again.

  •  
 <span class="cutline_leadin">Cold corn:</span> Vichyssoise is just one option of a refreshing soup during a hot summer.

    COOKING

    Dive in to a big bowl of cold soup this summer

    The sun is blazing. The sweat is dripping. The air feels as if it is sticking to your skin.

  •  
 <span class="cutline_leadin">Fresh and crisp: </span>Oven-baked Parmesan adds a salty crunch to this salad recipe from “Chef Michael Smith’s Kitchen.”

    Today’s Special

    Parmigiano-Reggiano earns its reign as king of cheeses

    I love Italian cheeses, everything from Gorgonzola, mozzarella and burrata to pecorino and Parmigiano-Reggiano, the King of Cheeses.

Miami Herald

Join the
Discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category