Posts tagged Lido
The Lido Restaurant + Bayside Grill at The Standard Spa, Miami Beach
Caught on camera…wtf?! Our best guess is that this is a water jet-pack?
A guest who was dining at The Lido Restaurant + Bayside Grill caught this video on his iPhone (can you spot Chef Mark in the shot!?). Who ever this water jet-pack guy is (we’ll call him Elroy for now), we think he’s pretty awesome.
Elroy from The Jetsons
Chef Mark on a boat with his latest catch!
Executive chef at The Standard Miami’s Lido Restaurant + Bayside Grill, Mark Zeitouni, shares the history of the infamous Mahi Cioppino Sandwich.
The Standard: How long has the Mahi Cioppino Sandwich been on the menu?
The Mahi Sandwich actually has been on the menu longer than I have been the chef. It was such a hit I couldn’t change it. The sandwich was actually designed by Chef Michelle Lindsay. I probably wouldn’t have paired it with fennel. I am not a big fan of vegetables that are perfumey.
Calling all locals – this one’s for you! Start your weekend off right at The Standard Miami by unwinding from your work week as you take in the beautiful sunset views and get some much needed chill time. Enjoy the ambient sounds of The Gold Dust Lounge, performing live. The band has been described as sounding, “like a collision between Link Wray and The Pixies.”And of course, happy hour wouldn’t be complete without 1/2 priced drinks and glasses of wine. We’ve got draft Brooklyn Lager pitcher specials, a new happy hour menu and much more…
Join us for our weekly Standard Sunset Cocktails every Friday at the Lido Restaurant and Bayside Grill, 6 – 9pm! Discounted valet will be available 6 – 9pm with validation.
We’re stuffed from this past week’s South Beach Food & Wine event, but we don’t care because it was worth every delicious bite. As usual, our very own chef at The Standard Miami’s Lido Restaurant, Mark Zeitouni cooked up a storm for the 10th Anniversary of the Champagne Perrier-Jouet Bubble event. Chef Mark served his infamous dry rubbed ribs that were smoked in house and served with his homemade pickles and pickled carrots - we’re still thinking about them! Here are a few thoughts running in his hectic mind that day while multi-tasking…
Chef Mark Zeitouni
The Standard: What is your favorite event at Food & Wine?
Bubble Q, this is my first year of doing Bubble Q, for me the food fits the beach the best. If I were with friends spending the day on the beach, it is the type of food we would cook. Also because I like champagne.
What’s your favorite champagne?
Despite that I’m not a big champagne snob, I do really love Krug.
If you were a food, what would you be and why?
A Sea Scallop, sweet flavor with a firm texture, no hair and very little fat.
What is your favorite dish outside of The Standard Grill (in Miami)?
BBQ shrimp at Red Light.
Lido Bayside Restaurant + Grill
To taste Chef Mark’s ribs and many other delicious dishes, call (323) 650-9090 to make your reservation.
The Standard: In Arabic, zeitoun means olive. What is your nationality and how does that inspire your cuisine?
My Father was born in Egypt, my mother is American, my grandfather on my fathers side was born in Lebanon and my grandmother on my fathers side was born in Egypt to Syrian parents. My grandparents on my fathers side, passed away shortly after I was born and since my father was not a gourmet chef by any means, the influence came more from raw ingredients we had in the house. My father ate mostly whole fruits and raw vegetables and salads. But opposed to a traditional American household, we didn’t use butter or have any dairy around the house. Eggs were cooked in olive oil and were served for dinner. Breakfast consisted of hard whole grain breads and fruit with really strong Turkish coffee.