The project started when Martin Monteverde moved to Miami with his family in 1986, and studied at Florida International University’s Chaplin School of Hospitality and Restaurant Management.
Today, Martin is in charge of managing the direct operations of the restaurant, while Chef search for new ideas, ingredients, and flavors to continue bringing our kitchen fresh inspirations.
Rather than fine dining, 1111 offers something perhaps even more enjoyable: fine food in a comfortable, more casual atmosphere. We will continually refresh our menu with seasonal discoveries, and give a distinctly Peruvian twist to every elaboration
Through exceptional care in selecting and handling fresh ingredients, and in employing our precise culinary techniques, we create surprising dishes—easy to understand, yet very distinguished in their flavors.
There are three highly acclaimed Japanese home remedies, negi-miso-yu, shogayu, and tamagozake, and today we’ll give you the recipes, so keep reading and take note!
Wakame seaweed is an ingredient increasingly in demand in the kitchens of the world’s best restaurants. Its nutritional values are convincing reasons to include it
These days, Westernization has begun to eat away at time-honored dining customs. Here are some food practices that can bring back an authentic Japanese
Japanese whisky production stretches back to the early 19th century. Today, visitors to Japan experience that culture for themselves in bars and restaurants around
Nabemono or nabe is a term that alludes to all varieties of Japanese stew dishes. Nabe means “casserole” and nabe means things. Most Nabemono is
You still don’t know Japanese whiskey? You might be surprised to learn that they are among the best in the world. When pairing Japanese
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