Foodie Diaries - Toro Toro
Nestled inside the Intercontinental Hotel, Toro Toro has transformed its atmospheric locale into a thriving hot spot in downtown Miami, catering to young professionals experiencing the scene, as well as sophisticated diners out on the town. The grandiose, marble lobby of the hotel transitions into the restaurant’s dark, rustic wood floors, whetting your appetite for the chic mood and deliciousness to come. The wrought iron lighting fixtures and comfortable leather seating are warm and inviting, letting you know you’ve embarked on a unique dining adventure. We were thrilled to discover that this elegant and rustic steakhouse is sooo much more than a tapas bar!
Things we tried
Chef Sandoval serves up a twist on the contemporary steakhouse, artfully blending it with Pan-Latin influences. The menu offers creative sharing plates, each dish packing a combination of flavors and textures into a multi-sensory extravaganza.
We kicked-off our culinary quest at the popular open bar, where we were offered Happy Hour (M-F, 4-7pm) selections and a list of signature drinks. OMG! So much to choose from! We broke the ice with a Vodka Martini, garnished with blue cheese and stuffed olives, shaken purrrfectly!
Our server then presented us with a starter of “Pan de Bono,” a gluten-free, yucca-based cheese bread, served warm and toasted golden with a side of salsa. Of course, you can’t feast on bread without more drinks.
Playing with Fire:
We decided to get things started with a few drinks to whet the appetite and our choice definitely got things off to a great start. This delish concoction is a mixture of house infused fresh jalapeño, cabo wabo tequila, agave, and cucumber. You’ll be playing with fire as you’re tempted to keep these flavorful drinks flowing, glass after glass.
We were on a roll with this splendid concoction of Hendrick’s Gin, sake, cucumber, ginger, lime, and wasabi salt. This was refreshing and cold, with a blend of tart and sweet. A delicious Japanese inspired mojito!
This word means “smoked,” which is appropriate since this decadent beverage is on fire! The smoke flavor comes from the mescal vida, with Solerno blood orange liqueur, bell pepper, lime agave, and blood oranges. Ahumado is served over a jalapeno ice cube that makes the drink spicier as it melts. The ice wasn’t the only thing melting. Yum!
An exotic mixture of Pisco 100, St Germain, lime, grape, and jalapeno, this drink conjures up a rich aroma and sweet flavor that will definitely satisfy your thirst.
From the Cold small plates
Not your grandma’s ceviche! This delish dish has an Asian flare, and is served in an ice-cold glass bowl, with top grade ahi tuna, sweet potato, cucumber, and flash-fired quinoa, for that perfect little crunch. Add to that a touch of ponzu and kimchi for the citrus kick!
This combination of yellowtail sashimi, soy sauce, sweet potato, tajin spice, avocado and julienned granny smith apples makes for a spicy and tangy treat!
Bright red and yellow locally sourced heirloom tomatoes are arranged with watermelon, heart of palms, avocado and chipotle vinaigrette to compliment the creamiest burrata cheese. There’s just enough salt and pepper to make the flavors pop!
Off the Wood Burning Grill
Churrasco Skewer for Two
Although every dish at Toro Toro is a MUST taste, you really want to experience the grille-fired meats. We ordered our dish medium rare and it came with a true Pittsburgh-style char that just set it off. This sampler option for two consists of picanha steak, lamb chop, chorizo sausage, achiote chicken, and a choice of two sides. The meats are brought out on a rolling carving station and presented on a large cast iron skillet. After each cut is explained, it’s carved table-side for an elegant presentation and ease of sharing. Every bite was so flavorful that it didn’t even need the side of chipotle bbq or homemade chimichurri.
Asparagus and Broccolini
These veggies are lightly grilled with olive oil, lemon and roasted garlic, adding to the delicate taste. Don’t let this subtle dish fool you. It’s an essential.
Yukon Potato and Lobster Mash
A creamy mixture of butter, chives, and lobster. Need we say more?
Save room for dessert, because La Bomba is The Bomb! The server places a plastic lining that sticks to the table, then brings out a giant chocolate sphere piled high with fresh berries, dulce de leche ice cream, strawberry ice cream, and almond cookie crumbs. The sphere is cracked over the table lining and breaks into pieces. Then these pieces are drizzled with dulce de leche, a caramel vanilla sauce, and a berry sauce.
Kahlua and Rum Chata
For our after dinner cordial, we enjoyed this delightful blend that didn’t require any coffee. It was the perfect way to cap off our wonderful dining experience!
From the Hot Small Plates
Parmesan Crusted Sea Scallops
These light, fluffy clouds of U-10 scallops are toasted with bread crumbs and served over a lemon butter sauce that just melts in your mouth.
Served with a cold, fingerling potato salad, seasoned with Peruvian adobo, and drizzled with cilantro sauce, this plate is one you need to try.
Chicharon de Camarones
This dish is served in a small cast iron pan atop a wood plank. It’s prepared with aji Amarillo spiced, crispy shrimp, avocado, and a slightly sweet rocoto mint salsa that really enhances the flavors.!
Around Town Privy Info
The Chef’s Table
For $200, this special table can be reserved for special VIP dining experiences from 2-12 guests. Patrons are escorted backstage to watch the magic happen from behind glass doors. You can see and experience everything in an even more intimate ambiance. Just let them know you saw it in AroundTown Magazine!
Every Wednesday Night is “Bubbles and Bocaditos.” Ladies enjoy complimentary bubbles from 7-9pm and $3 bocaditos!
Intercontinental Hotel Miami
100 Chopin Plaza , Miami, FL 33131