FROM PERKS
There are two women in Brooklyn making jams in small batches. Jams like blueberry bourbon, sugar-coated banana and rum, and pumpkin chai. And if you’re a living, breathing human, you’ll hear that and be excited that we have an exclusive bundle of five such jams just for you. Your toast thanks you in advance.
BIRD IS THE WORD
Sakaya Kitchen’s Richard Hales just placed a new restaurant on the other side of the causeway. It’s called Bird & Bone, and it’s got the whole farmhouse thing happening, right down to the Nashville hot chicken, grits and bourbon cake. Be sure to thank Richard for placing that there.
HIGH FIVE
Remember that party with all those punch bowls, a whiskey hot chocolate station and food lovingly prepared for you by chefs from Taquiza, Izzy’s and Ghee? Of course you don’t, because that’s happening this Friday at Edge’s fifth-anniversary party. Silly.
HOW BAZAAR
Time to make a dent in that gift list. Enter: Miami Theater Center. They’re hosting a holiday bazaar where you can grab 3D pop-up cards and foodstuffs from Nic & Luc. But they’re also parting with their stage props, costumes and furniture. Just in case.
DO NOT PASS KO
Komodo has a new late-night lounge above the restaurant that’s open on Fridays and Saturdays. Plush booths. Gold fixtures above the full bar. Anime-style art on the walls. Fun times. If you squint really hard, you might actually think you’re in South Beach. Do with that last sentence what you will.
ROLLING IN THE DOUGH
The Salty Donut’s built itself some permanent digs in Wynwood. Things to note:
—There’s much more elbow room.
—You can now get your fix six days a week until 6pm.
—Eggnog crème brûlée donuts are things they have there.
—You are now happier than you once were.
Jackie Gutierrez-Jones finds unhyphenated names quaint. She believes that croquetas and gin cocktails are suitable precursors to running and hoisting heavy weights over one’s head.
