Carnivore

There’s a street in Florence,Italy that I call cheap street. The reason being there’s a section of it where you can devour “flintstone” like sandwiches with a cheap glass of wine for just a few euros. In the afternoons you see scores of students and younger people lined up in several stands to order and then sit on the curb (or what passes for one) to chomp them down. They are good, no kidding, but if you make this a daily habit you won’t see 40.

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The lines were long this day but in the middle of the feasting madness we saw a sit down place with the same name and no lines..aha! I ordered, but it was too late when I noticed the carnivorous canine feeding taking place around me and for good reason..WE GOT MEAT!

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grrrrr..ruff ruff….

 

 

 

My book of Florence,Italy

matthew pace photographer
Instagram/mattpacephoto
text/786-282-7877
“Real looking food with Visual Flavor”

 

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Corey Bousquet…The Brick

“..One day I want to open a farm to table style restaurant..” a boyhood dream, and at 28 years old Corey Bousquet did it. It’s called The Brick, located at 8955 SW. 72 PL Kendall, in one of South Miami’s most up and coming neighborhoods, Downtown Dadeland.

Corey Bousquet

His first exposure to the business came from his neighbor who owned an Italian style pizzeria sit down restaurant where he started as a busboy at 14.

The owner’s mother had a two acre farm on Eastern Long Island where she grew and picked fresh vegetables for the menu.

“..there”s something special about working with smaller local farmers.. being able to name where the produce comes from in the salad that one of my guests is eating..”

Working his way up and gathering  experiences from many different types of restaurants, Corey advanced to a manager, learning the business inside and out.

With a great investor behind him who believed in his vision, he proceeded to do his research that would lead to the best location and with a new design for today’s market.

” I spent a year before opening, doing my homework with demographic researches, target markets, advertising strategies…in order to set myself up for success..”_MG_4642-3BW

The next step was calling out to one of Miami’s longtime well known chefs, Chef Allen Susser’s ¬† consultation for a sound operation.

Corey’s advice to newcomers in the business…” Do your homework…it pays to know your stuff..”¬† “I have put everything on the line to see it succeed, my employees can see and feel my passion , in turn making them passionate about it. ” _MG_4659-9

” At the end of the day, I wouldn’t change what I do for anything..”