Giralda Under the Stars presented by Zacapa Rum brings dining, music and art outside to the street at over a dozen restaurants and bars. The event takes place on Giralda Avenue’s Restaurant Row (between Ponce de Leon Boulevard and Galiano Street), bringing culinary excellence and popular libations outdoors, under the stars. Restaurant Row is closed to vehicular traffic so that Giralda Under the Stars’ participating restaurants and bars may fill the street with tables and chairs as well as live music and entertainment from 7pm to midnight on the first Fridays of the month from November 2013 to April 2014.
The featured restaurants on this shoot were: Talavera Cocina Mexicana, Spritz, Divino Ceviche and Spizzigo.
Zacapa Rum was serving the award-winning blend of their ultra-premium rums.
“This event allows Restaurant Row to shine, coming together to offer a wide array of food from all over the world with choices to satisfy any and all palates and budgets,” said Mari Gallet, Executive Director of the Business Improvement District of Coral Gables, which produces the event.
Spritz – Linguini alla Bucaniera: Mixed seafood linguini in lightly spiced tomato sauce with mussels, shrimp, calamari, and our catch of the day.
Divino Ceviche – Risotto de Lomo: Risotto with peruvian yellow pepper sauces; topped with lomo saltado.
Divino Ceviche – Arroz con mariscos: Shrimp,squid,and scallops all mixed with rice, peas, red pepper, cilantro, and peruvian panca pepper dressing.
Divino Ceviche – Lomo Saltado: Peruvian stir fry, made with beef, onions,tomatoes,cilantro,soy sauce, and garlic, all this,flambeed with pisco on a wok to very high tempatures, served with crispy, fried potatoes, and white rice.
Divino Ceviche – Ceviche Divino.
Divino Ceviche – Pescado a lo macho Fish accompanied with shrimps, mussels, scallops, and squid; wrapped in delicious, sauce made with garlic, panca chili sauce, white wine, and a special seafood house sauce; served with white rice yucca.
Patrons enjoy al fresco dining outside Spizzigo.
Spizzigo РTiramis̼
Spizzigo – Pizza
Tartare di Tonno. Hand chopped ahi tuna tossed with lemon avocado and truffle oil.
Risotto alla pescatora: Risotto with black mussels, calamari, bay scallops, clams in a light spicy red sauce.
Spizzigo – Pollo al Funghi: Chicken Scaloppini sauteed with mushrooms, parsley and white wine.
Spizzigo – Carpaccio Classico: Thinly sliced beef topped with arugula, shaved parmesan and mushrooms.
Spizzigo – Bruschette: Assorted of toast italian bread with marinated tomatoes.
Don Pasquale carefully pouring the wine.
Spizzigo – Risotto Funghi Porcini: Risotto with porcini mushrooms.
Spizzigo – Spaghetti alla Carbonara: Spaghetti sauteed with pancetta, onion, beaten eggs and parmesan cheese.
Spizzigo – Pappardelle della Nonna: Homenade pasta sauteed with bolognese sauce and mushrooms.
Spizzigo – Burrata: Burrata cheese over prosciutto di parma, dried tomatoes and pesto.
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