Valeria Nekhim Lease
Valeria Nekhim was born in the Ukraine and raised in Montreal — a city famous for its year-round farmers’ markets and multicultural cuisine. Inspired by the amazing food around her, Valeria started the column "Val's Bites" for her college newspaper. It highlighted affordable eats for students and cemented her love affair with food writing. After graduating with a degree in journalism, Valeria moved to Manhattan, another culinary capital, where she ate her way through the entire city. Romance brought her to Miami in 2013, and a month into her move, she began writing for Miami New Times’ food blog. As someone who grew up idolizing food critics, Valeria is grateful for the opportunity to be a restaurant reviewer. That said, her favorite part of the job is stepping inside the world of chefs and restaurateurs and learning their stories. When she's not cooking, eating, thinking/writing about food, Valeria can be found dreaming about designer shoes and trips to the Amalfi Coast.
4 days ago | Miami Spice
Miami Spice is a great way to try out new restaurants or re-visit old favorites at an affordable price point ($39 for dinner). However, it's not so great when restaurants try to get away with serving customers dishes prepared with less expensive a...
8 days ago | Openings
Sugar, a rooftop bar and garden on the 40th floor of the East hotel in Brickell is best described as an Asian-inspired jungle. The verdant rooftop oasis offers breath-taking views of downtown Miami and Biscayne Bay. In addition to gour...
10 days ago | Food Industry
In April, Alan Richman, a 16-time winner of the James Beard Award for food writing, dubbed Montreal “the new food capital of North America” in an article for Town and Country. To some, this might’ve come as a surprise, but my first thought was, ge...
1 month ago | Restaurant Reviews
There's no doubt about it. Kyu (pronounced like the letter q) is the hottest restaurant in Miami right now. This can be interpreted both literally and figuratively, because a sizable portion of the restaurant's menu is prepared on its wood-fired g...
2 months ago | Food News
For Dirt's director of operations and chef, Nicole Votano, it's important that the healthy fast-casual eatery keeps evolving and doesn't become stale. It's why she's adamant about changing the menu to reflect the seasons and customer preferences. ...
2 months ago | Cocktails and Spirits
Last week, the Lounge at Byblos made its debut as a new nightlife destination. The lounge is located on the ground floor, at the far end of the upscale Middleterranean restaurant. There will be weekly resident DJ's, signature cocktails and bottle ...