Whatever your itinerary — be it museum hopping from the Wolfsonian to the Bass or a date with the natural beauty of the beach and the botanical garden — a DecoBike station is only a few blocks away. The DecoBike can also be helpful for a bar crawl. Just pace yourself; bike riding does require a certain amount of coordination.
Stop at Khong River House (1661 Meridian Ave.), which has a DecoBike station across the street, and have a gin cocktail like the Very Thai Gimlet and chow down on a plate of Udon Noodle Stir Fry. Across the street at the coffee window at Abuela’s, get a Cuban colada.
On your way to the Holocaust Memorial or a museum, make a pitstop at the SLS Hotel South Beach (17th and Collins) for another cocktail. Inside at Bar Centro, the cocktail list contains a few gems like a liquid nitrogen caipirinha and the Ultimate Gin & Tonic.
If it gets dark out, flip on the bike’s headlights and continue down South of Fifth for a drink at Radio Bar (814 First St.), a pop-up bar turned permanent that opens at 6 p.m. and has happy hour deals until 8 p.m. There is a DecoBike station at Alton Road and First Street.
As you circle South Beach, hitting hotels, bars and museums (or not), be ready to be stopped by well-heeled tourists who want to know where they can get one of those bikes. Their feet are hurting, obviously.
Info: DecoBike has locations throughout South Beach, Surfside, Bay Harbor Island; www.decobike.com/miamibeach. Bike rental is $4 for a half-hour, $6 for an hour, $10 for two hours, $18 for four hours and $24 for a day pass.
AMY ROSE REYES
• Take a cooking class
Tucked discreetly on the second floor of the Publix in Plantation, just above the dairy section, is the Aprons Cooking School — complete with two chef’s kitchens, seating for 48 and plenty of television screens to watch close-ups of the cooks at work. You may have never considered your local Publix as an option for a summer cooking class, but this hidden gem may just be the best-kept culinary secret in South Florida.
Classes are given six days a week in either a demonstration or hands-on format. In the demonstration class we attended, two Publix sous chefs — Jack Bernowitz and Ray Braynen — guided the class of nine through a four-course meal that included wine pairings. The menu, based on a vanilla bean theme, started with a frisee salad with peaches, feta, honey and vanilla vinaigrette, then a pan-seared snapper with whipped potatoes and vanilla buerre noisette, a grilled pork tenderloin with vanilla and maple sweet potato gratin, and closed with a vanilla and anise poached pineapple with vanilla coconut crème brulee.
One chef would show you how to make the dish as you watched from your table while the other chef would prepare the plates and serve them just as the cooking chef completed the dish. As they prepared the courses the charismatic chefs would give you tips (like how to slice the skin of the snapper so it doesn’t curl as it cooks, or asking the produce department to slice your pineapple) and answer questions. They would let you know of ingredients you could buy at Publix and one-night only discounts on kitchenware they used during the demonstration. It’s like dining at the chef’s table of a top restaurant — but without putting a bruise on your wallet ($40 per person); literally at times, as top local restaurants (Morton’s Steakhouse, Truluck’s Seafood) will take over the kitchen for a demo from their menu.