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Dakota Weiss / NINETHIRTY
Located in the W Hotel Los Angeles in LA’s Westwood Village, NINETHIRTY Restaurant brings modern American cuisine with global influences to locals and visitors alike. At the helm of the restaurant is Executive Chef Dakota Weiss who made a name for herse
Fernanda Salinas / Pasion del Cielo
Pasion del Cielo, located in the heart of Coral Gables, is on a mission to provide its customers with a completely unique coffee experience. Chat Chow TV met with the Pasion del Cielo’s operations director Fernanada Salinas to learn about the shop and i
Nedal Ahmed / Pincho Factory
Local favorite Pincho Factory recently opened its second location in the heart of Coral Gables. With chalkboard painted walls, reclaimed wood tables and an inviting atmosphere, the restaurant has quickly been embraced by its new neighborhood. Chat Chow TV
Ryan Goodspeed / Michael’s Genuine / Makers Heart
Makers Heart Contributed by Ryan Goodspeed • 3 Blackberries • 1 oz POM 100% Pomegranate Juice • ¼ oz Lemon Juice • 2 oz Bulleit Rye • ¾ oz Sweet Vermouth (preferably Carpano Antica) • 1 oz Simple Syrup • Dash of Orange Bitters In a mixin
Theo Von Ungern-Sternberg / Zuma
Located inside the EPIC Hotel in the heart of Downtown Miami, Zuma is one of the most celebrated restaurants in the city. Known for its innovative Japanese cuisine, the restaurant also has one of the best bar programs in town. In this week’s episode, Ch
Robert Ferrara / Swine Southern Table & Bar / Vieux Carre
Vieux Carre Contributed by Robert Ferrara • 1 oz Bulleit Rye • 1 oz Sweet Vermouth • 1 oz VSOP Cognac • 1/4 oz Benedictine • Dash of Angostura Bitters • Dash of Peychaud Bitters Add all ingredients to a mixing glass and stir for 20-25 second
Thomas Merolla / The Hoxton / Honey Ryder
Honey Ryder Contributed by Thomas Merolla • 2 oz Bulliet Rye • 3/4 oz Lemon Juice • 3/4 oz Cinnamon Honey Syrup • 1 Rosemary Sprig • 3 Blackberries • 3 dashes of Angostura Bitters Muddle blackberries in the bottom of a mixing glass, add rem
Isaac Grillo / HaVen / AdVise
AdVise Contributed by Isaac Grillo • 1.25 oz Bulliet Bourbon • 3/4 oz Lemon Juice • 3/4 oz Simple Syrup • 1.25 oz Fresh Apricot Purée Add all ingredients, shake, strain over crushed ice and garnish with pink peppercorns.
Todd Erickson / Huahua's Taqueria
From the creative minds that brought us Haven Lounge, comes South Beach’s new must-go-to taco restaurant, Huahua’s Taqueria. Located a few doors down from Haven, the taqueria boasts a menu filled with traditional and contemporary tacos, unique sides a