Email Author Lesley Elliott

2012 Stories by Lesley Elliott

• Best To-Go Food for the Super Bowl: From Mini-Corn Dogs to Meatball Pizza

  published Jan 31, 2012

  It's almost time for the honored tradition of American pigskin played on a super scale, and if you you are entertaining at home this Super Bowl Sunday, the most important menu item to have on hand, ob... More >>

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  FEATURED STORY

  New Chef Aaron Taylor Puts Stamp On STK's Menu

  published Jan 27, 2012

  About a month ago, we watched Aaron Taylor defect from Meat Market to take the top spot at STK, after Ralph Pagano went off to the races. And since a new chef usually means new menu items, you can loo... More >>

• At Mare Nostrum, They're Flying It In From Spain

  published Jan 26, 2012

  Brickell's newest fish and seafood emporium, Mare Nostrum, is importing everything from the chef (Pedro Gallardo moved here a little over two months ago from Murcia, Spain) to the tuna, which has to b... More >>

• Lolita Cocina Seduces in SoBe: Taco Window Coming!

  published Jan 25, 2012

  SoFi's latest addition, Lolita Cocina & Tequila Bar, recently surfaced in the old Nemo space. Aiming to bring sophisticated Mexican food with street cred to Miami, the CB5 Restaurant Group -- whic... More >>

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  FEATURED STORY

  South Beach Wine & Food Festival Cheap Seats: Tickets Under $100

  published Jan 24, 2012

  Although the South Beach Wine & Food Festival is still a month away, the time to get those tickets is now. Indeed, some of the more popular events are sold out. You've already missed the meaty Bur... More >>

• George Espie: Whisky's Master of Wood

  published Jan 20, 2012

  George Espie is the Macallan master of wood, which means (A) he is a Scotch fanatic and (B) he probably gets picked on a lot during recess on the corporate playground. What his title really means is h... More >>

• Custom Cocktailing in the W Hotel's Living Room

  published Jan 18, 2012

  The Living Room at SoBe's W Hotel claims to offer any patron the cocktail of their dreams courtesy of a team of mixologists who are dedicated to making your evening of alcohol consumption a personaliz... More >>

• Despite Fears, Adrienne Grenier Triumphed On Chopped Last Night

  published Jan 18, 2012

  Planning a meal in seconds with limited ingredients, based upon a food mystery in a basket, is no easy feat, even for a seasoned professional.Last night on Chopped, Adrienne Grenier beat out a bunch ... More >>

• Lolita Cocina & Tequila Bar Opens Today in SoFi

  published Jan 13, 2012

  Lower Beach-dom welcomes the addition of Mexican food today with the opening of Lolita Cocina & Tequila Bar, in the space previously occupied by Nemo. It's a branch of the existing Lolitas in Bost... More >>

• Hostess Declares Bankruptcy! A Sweet Endingr

  published Jan 11, 2012

  The bad economy has been hard on everyone, and apparently depressed people without jobs no longer eat to dispel their feelings. Hostess, which just emerged from bankruptcy in September of last year, i... More >>

• Bar Tanaka Brings Sushi to the New and Improved Shelborne

  published Jan 10, 2012

  The classic Shelborne Resort in Miami Beach has a modern vibe now. It's a whole new show. In addition to glam brasserie Vesper and Lucy's taco shack out back, Bar Tanaka brings sushi to the lineu... More >>

• Chinese New Year Beach Party at Mandarin Oriental

  published Jan 09, 2012

  The Year of the Dragon begins exactly two weeks from today, so if celebrating the Chinese lunar calendar helps to provide a party excuse in between the usual holidays and vacays, we say, bring it on. ... More >>

• George's Gets Fancy With New Midtown "Loft"

  published Jan 06, 2012

  Francophiles delight! George-Eric Farge is bringing his bistro concept to Midtown (3404 N. Miami Avenue), and although opening day is a bit far off (June), we're already looking forward to drinking co... More >>

• Post NYE Detox For Alcoholics, Sinless Cocktail Mixers

  published Jan 03, 2012

  There're roughly 100 calories in a glass of champagne, but it's the carbs that kill because, basically, champagne is just like drinking sugar. Let's say each of us consumed at least the equivalent of ... More >>