Spain for a second

Many foodies, like poets, have a waxed philosophical point of view on the values and virtues of food and wine. For some it's about the power of principles of cooking and winemaking, molecular gastronomy and its formulas and rules; the modern vintner replacing the human palate for scientific measurements etc. But for me, food and wine is simply about joy and attraction. I savor every bite and I enjoy every drop. Every bite of food has unique flavor, as does every bottle of wine, and each tells a different story. Wine is a pleasure, a gift from nature, and a testament to a winemaker's years of hard work. As for food, a good dining experience should be an unforgettable one. The chef is the artist, the ingredients- the medium, and the plate is the canvas. At the end of a meal, the guest should have been swept away somewhere momentarily, and sublimely submerged by flavors, aromas, and textures - if not completely swept away by the company. Today's food and wine tells the story of Spain.

I love the anticipation and excitement that goes along with finding a new restaurant to check out. I hope to seek out some new and interesting flavors, and find an exotic or boutique wine, therefore, today's adventure took me to Andalucia, Spain. Andalucia is the largest region of Spain that combines mountains and beaches, known for it's historic fishing village, and amazing vinegars and oils. Sounds like a stellar combination of attributes for a perfect Spanish restaurant. And there it was - Andalus. A little piece of Andalucia in Miami.

We walked about a half mile in the summer heat through designer stores and artist blocks until we arrived at Andalus. Welcomed by a Spanish server, we were offered a crisp house Albarino - Spain's signature white wine. We opted for the dinner menu instead of the short lunch menu so that we could get a broader selection of dishes. After scrutinizing the menu, and trying to figure out what some ingredients were, (that's all part of the fun) while munching on some crusty bread with olive oil and salt - we chose chorizo simmered in cider with goat cheese, fried cuttlefish with eggs, seafood stuffed piquillo peppers, and handmade ham croquettes. The dishes arrived in pairs while traditional and modern Spanish music transpired throughout the cream colored dining room dotted with cut red velvet roses at the tables . David Bisbal, Alejandro Sanz, and Montserrat Caballe intertwined our conversation about astrological signs and the surrounding diners; making you bounce back and fourth between the melody of the songs, the flavor of the food, and the conversation. Even though we were sitting in a design district restaurant in Miami, it seemed as though we were backpacking through Spain for a second and found a quiant little place to eat lunch.

Ecstasy...I guess for some, you would need drugs to feel something this good. Today, the food and the wine told the story of Andalucia.