On October 23, the second South Florida location of Apeiro Kitchen & Bar made its debut in The Shops of Midtown Miami. The sleek, sophisticated concept from iconic restaurateur Burt Rapoport and Chef David Blonsky opened its first location in Delray Beach earlier this year to rave reviews. For this newest location, the duo aren’t straying from the elements that have made the Delray Beach location a success—Blonsky’s rustic, yet progressive Mediterranean cookery, an energetic and convivial vibe, and gorgeous design. The opening of Apeiro in Dade County not only marks the expansion of the concept but also signifies the return of Rapoport to the Miami market. A third-generation, award-winning restaurateur, Rapoport has an impressive legacy in the South Florida restaurant market spanning more than three decades, helping to define the Miami dining scene since he opened his first restaurant, Raffles, in 1980
“With the recent renaissance of Mediterranean cuisine in Miami, the timing couldn’t be better for Apeiro Midtown,” Rapoport says. “We’re excited to be a part of that resurgence and bring our own creative takes to the table. When we first conceptualized the Delray opening of Apeiro, it was always in our plans to expand to Miami. This project has been in the works for a couple years and has been a labor of love for the whole team.”
The menu at Apeiro, which is Greek for “infinite,” is inspired by the many regions that make up the Mediterranean. Dishes showcase the bold flavors from Morocco and Italy to Greece and Spain, and everywhere in between. Perfect for sharing and designed to create a social dining experience, the menu is broken down into a wide range of sections providing for endless combinations. With abundant choices in each section, no two meals at Apeiro are alike and diners can craft their culinary journey based on their personal preferences. Those familiar with the Apeiro concept will find signature items, as well as new selections unique to the Miami location.
Guests can tease the palate with a wide range of Small Plates. Start with the signature Apeiro Spread of wood-oven baked pita served with hummus, eggplant caponata and pistachio yogurt; through Moroccan-Spiced Lamb Ribs with rosemary-fig BBQ sauce and pistachio yogurt; Bacon-Wrapped Dates with sofrito sauce, manchego cheese and chorizo; and Buñuelo, a delectable puffed pastry with stracchino cheese and truffle honey and can be made with prosciutto di parma or jamón ibérico bellota. Exclusive to Miami is the selection of fresh Crudo including Bay Scallops with spiced green apple, toasted coriander, and basil; and Akushi Steak Tartare with bone marrow vinaigrette, Calabrian chile ,and warm pita.
Guests can then select main plate varieties from the following sections: Kabobs, Flatbreads, Sandwiches, Grilled & Roasted, and Housemade Pasta. Standouts include Beef Tenderloin Kabob with lemon-garlic, grilled baby sweet peppers, Cipollini onions, and charred onion mashed potatoes; Forest Mushroom Flatbread with parmesan cream, Taleggio, truffle oil, and parsley; Prime Rib Gyro with tzatziki sauce, onions, tomato, and shredded Romaine; Roasted Lamb Chops with rosemary-lavender rub, butter bean, and broccolini ragout; housemade Orecchiette with saffron cream, lamb merguez sausage, baby arugula, and pecorino; and Black & White Linguine Provencal with Florida clams, mussels, shrimp, and the catch of the day.
For those looking for lighter fare, Apeiro also offers Salads that are both filling and appetizing. Must-haves include the Smashed Beets salad with local ricotta, pickled radish, baby arugula, candied walnut, and truffle-beet vinaigrette; and the Chopped Kale with oven-dried tomatoes, Parmigiano Reggiano, and Focaccia croutons. Diners can opt to add grilled or crispy chicken, seared salmon or fresh Florida shrimp to any salad selection. A varied assortment of Soups and Sides creates the perfect complement to any meal. Options include a classic Gazpacho with heirloom tomatoes and olive oil croutons; Charred Onion Mashed Potatoes; and Roasted Cauliflower with golden raisins, fresno chiles, lemon juice, and Kalamata olive oil.
Providing the perfect ending to any meal are irresistible Desserts. Decadent choices include House-made Gelato in an array of flavors; Wood-Oven Baked Apple Crostata with salted caramel sauce, toffee crumble, cinnamon gelato, and apple chip; and Sweet Potato Bomboloni, served with miniature syringes filled with chocolate Nutella, salted caramel and strawberry-basil sauces, providing an interactive dining experience for guests.
More than just a restaurant and perfect for Midtown’s bustling bar scene, Apeiro doubles as a lively watering hole complete with a creative craft cocktail menu. The 30-seat indoor/outdoor bar is a hotspot for Happy Hour, featuring a stylish design and half price drink specials. Specialty Cocktails include Poached Fig Margarita—reposado tequila, Pedro-Ximenez poached fig preserve, and fresh lime juice; Green Dream—vodka, sugar snap peas, Amontillado Sherry, and fresh lime juice; and Ouzo Raspberry Fizz—ouzo, fresh lime juice, St. George raspberry liqueur, simple syrup, and mint sprigs. Catch dinner and a show with Apeiro’s Signature Cocktail made with Espirito XVI Cachaça, cantaloupe, fresh lemon juice, fresh basil, rose pepper and simple syrup, assembled tableside and served in a mason jar.
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