APAMATE BISTRO – Restaurant

Venezuelan cooking on South Dixie Highway, open early enough on weekends to catch breakfast and running straight through dinner. Arepas are the anchor: reina pepiada, asado negro, chicharron with white cheese, queso de mano, shredded beef, chorizo. Around them sit cachapas folded over queso de mano, empanadas, tequenos, corn tequenos, mandocas and chicharrones, and a sampler platter of tostones, fried arepitas, yuca and fresh cheese with cream. Larger plates run to pabellon criollo, picanha, roasted chicken, fried mojarra and a mixed grill built for two. Ceviches, sopa de res and pumpkin cream soup fill the middle. Marquesa closes it out.

Cuisine: Restaurant