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our widely respected food menu consulting firm came up with this crazy concoction! mixed greens, chopped tomatoes, onions, pita chips, and olives served with your choice of dressing!
contrary to popular belief, this salad actually got it's name from caesar cardini, an italian-born mexican who invented it july 4th, 1924 at his restaurant in tijuana. true story! romaine lettuce tossed with caesar dressing, then topped with croutons and parmesan cheese. add chicken, fish or shrimps if you like.
our chef to went italy to master this delicacy. don vito insalata himself gave our chef his recipe (our chef made the don an offer he couldn't refuse). it's fresh tomatoes, sliced bufala mozzarella, basil with olive oil and balsamic vinegar.
nobody knows exactly how many variations of potato salad exist in the universe, but our well-compensated salad spies tell us that it's rapidly approaching a million. ours is unique and found only here at the drb. don't bother asking us for the recipe, because we won't tell you; we can't. the drb dps (department of potato salad) strictly prohibits any discussion of it's ingredients. the first rule about our potato salad is that you do not talk about our potato salad.
guinness-steamed beef sausages on a bed of homemade smashed potatoes and then topped with onion gravy. sausages got the nickname ""bangers"" during wartime rationing, when they were so filled with water, they'd often explode during cooking.
recently named ""britain's national dish"" , this south asian favorite is savored worldwide. pieces of chicken mixed into a tomato and coconut cream sauce. served with pita chips.
we cook our stir fry in a wok, using the ""chao"" technique, which is similar to what most of us know as sautÃ©ing. shrimp and vegetables cooked in our house sweet and spicy sauce.
close your eyes and picture a seasoned steak grilled to perfection with potato wedges on the side. then open your eyes, wipe the drool off your face, and order it from your attentive server.
our oven-baked pizza is served the same way the italians have done it since 1889 â" with cheese on top! feel free to customize yours with any of our additional toppings.
we spent a week with no sleep thinking of a sauce to baste our chicken with that would rhyme with ""zeriyaki"" for obvious reasons. after many long heated debates and arm-wrestling matches, giorgio won and we settled on ""teriyaki"". our citizens love it and it brings potato wedges. some people prefer barbecue.
we intended on having an item on our menu titled ""sandwich"" that consisted of grilled onions, and drb sauce, served with potato wedges, but our citizens found it rather dull. they suggested we put steak on it and rename it. so far, the people seem to like it.
don't let the vegetarians fool you; everyone loves grilled chicken, but we were stumped on how exactly the chicken should be served. we tried serving the chicken floating in a bucket of water, but jaren rivas, passport holder #012 said the chicken loses it's taste that way and suggested we serve it on a sandwich with a side of potato wedges. this guy is a genius!
ravioli is plural for more than one raviolo. so unknown, than even our spell-checker doesn't believe it. it's been a popular dish in italy since at least the 14th century. ours are stuffed with ricotta cheese and spinach and then tossed in your choice of a tomato or cream sauce. ours are so good that we had to call-block chef boyardee, because he keeps begging us for our recipe.
do you love to purchase your own presents and enjoy opening them, as if it was your birthday every day of the year? do you also love fish? if you answered yes to these questions, then this is the dish for you. tilapia, black olives, tomatoes, onions, capers, basil, and white wine, ready to be unwrapped and enjoyed.
every morning, we take a boat out into the ocean and drop nets. this is how we catch our breaded calamari and most of our beer. we then deep-fry our calamari to a golden-brown and suggest one of our fresh-caught beers to go with it.
our bruschetta is toasted to a golden-brown, brushed with garlic, topped with fresh sliced tomatoes, and olive oil. it's commonly pronounced incorrectly, but we'll still serve it to you, and it tastes great any way you say it.
pan-fried patties of smashed potatoes with mixed vegetables inside. in the u.k., these are traditionally served on mondays, using the leftover vegetables from a sunday roast. we make ours with fresh vegetables.
spinach, feta cheese, and seasonings wrapped in a phyllo puff pastry. this is a traditional greek dish served for over four hundred years in restaurants both inside and outside of greece.
known as gyoza in japan, or jiaozi in china, we simply call them scrumptious yummy dumplings. feel free to use your own adjectives when you talk about them. ours are filled with pork and you can have them fried or steamed.
hummus is a transliteration of the arabic word, which means chickpeas. it's very popular throughout the middle east, and is made with tahini sauce and sesame oil in addition to chickpeas and other seasonings. we serve it with warm pita bread.
spring rolls are a very popular snack in vietnam. not to be confused with chinese egg rolls, spring rolls are rolled in a rice paper, instead of egg. restaurants tend to stuff them with just about anything these days, but ours are made with vegetables and served with a sweet and sour dipping sauce.
epa chamo! do as the venezuelans do! try one of these tasty cheese-filled corn bread patties and then chug a polar! you could also sip a glass of wine with it. or both!
latin america is known worldwide not only for creating beautiful women, but also tostones! these plantain medallions are fried once, then pounded flat by our hard-working chefs, then fried a second time and served with our mouth-watering mojo sauce.
our ceviche is prepared in-house with fresh fish, onions, cilantro, ginger, lime juice, and most importantly: love! ceviche is actually cooked with no heat! in addition to adding flavor, the citric acid in the lime juice actually cooks the fish...to perfection.
our guess is that this was not a variation of a mexican dish, but a good idea invented by intoxicated college kids. ours are stuffed with cheese, breaded, then fried and served with your choice of dipping sauce.
french-fried potaters. in creating our menu, we had a hard time deciding whether to put french fries on the menu or a casserole made with lima beans, anchovy-infused spam, and topped with durian fruit juice. we held a poll, and 51% of 634 people voted for french fries. it was a narrow win, but we're a democratic republic.
in south america, juices from the sweet potato are combined with lime juice to make dyes for cloth. in taiwan, the sweet potato is being used to make alcohol fuel. here at the drb, sweet potatoes are used for a far more important reason: being cut into fries, being deep-fried, and then being eaten and talked about worldwide.
adabei was in his own little world when he invented this dish during one of those new year's weekends when the phish concert was in town (if you know what I mean). our potato wedges covered with melted cheese and diced tomatoes. they're awesome!
his is one volcanic eruption you'll be running towards. far more mind-blowing than hot magma and lava bursting out of a mountain top or that chemical reaction you get when you mix baking soda and vinegar, this pile of spicy shrimp is flash-fried and then tossed in our sweet chili sauce. it's sure to generate some seismic activity in your mouth.
born in southern spain, and a lover of spicy food, lorenzo vega suggested this dish on our menu. true to his mama's coveted family recipe, passed down through many generations, these shrimp are sauteed and then tossed in a spicy garlic chili oil.
widely believed to be a vegetable, zucchini is botanically classified as a fruit. also unbeknownst to most is that zucchini grows a beautiful flower. we buy our zucchini fresh. then we cut it up, bread it, fry it, and serve it with your choice of sauce.
everybody knows chicken wings and beer go together like white rice in a glass of milk on a paper plate in a snowstorm. your choice of spicy buffalo or asian sauce.
one dark and stormy night, we accidentally caught a mermaid in our calamari nets a few miles off the coast. we tied her up and forced her to tell us everything she knew about shrimp cocktail, and then we tagged her with a drb logo and let her go. this is a shrimp cocktail in which the shrimp is grilled and a little bit spicy with a sweet chili sauce for dipping.
try these bad boys the authentic way how the mexicans intended (meat, onions, cilantro, and spicy sauce). what in the only place in downtown miami to get authentic tacos is going on over here?! your choice of steak, chicken, fish, or shrimps.
mini-sized versions of what we call a ""hamburger."" the ""hamburger"" was a concept entirely invented here at the drb. three beef ""burgers"" topped with drb sauce and cheese.
a chicken twist on our burger phenomenon. three mini fried chicken sandwiches. those feeling adventurous may attempt trying these buffalo style, which are tossed in our spicy buffalo sauce and then topped with bleu cheese.
we tried frying everything in our kitchen to find what would taste good with marinara sauce. we wasted a toaster, some bottles of bud lite, and finally settled on mozzarella cheese.
our mastermind chef, marcos, introduced us to jalea and we thank him for it every day. we even call him on his days off. it's a peruvian dish of potato wedges topped with tilapia, shrimp and a salsa marcos prepares for each order with onions, tomatoes, lime juice, cilantro, and hot peppers.
those of you who have a passion for dipping things will watch all of your wildest dreams come true with this creative dish. fresh corn tortilla chips with our spicy salsa or our hot melted cheese sauce!
we held a vote asking our citizens what were the two greatest inventions in history, and the results were not surprising. every single voter agreed that ice cream and beer are far more important than the wheel or the internet. our chef knew what he had to do: combine these two technological masterpieces! a scoop of vanilla ice cream on top of your choice of our belgian lambics (cherry, peach, raspberry, pineapple, or banana).
the same day we invented the ""hamburger"" , we sat around a table and decided we should also create a dessert that would revolutionize the restaurant industry. everybody understands the concept of a cake, but marcos suggested we make one using chocolate! soon, you'll likely be seeing this item in other restaurants too. try one here at the place where it all began.
what do you get when you take a bite of vanilla ice cream out a wine glass that's topped with a caramel that's made from scratch and infused with one of our lambic fruit beers in our kitchen? try one and figure it out for yourself. oh snap!
Menu for DRB Miami provided by Allmenus.com
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