4 days ago | Behind the Line
Matambre is a dish that looks you right in the eye, though not in the way the deep fried heads that accompany Japanese sweet shrimp might. Instead at Che Tito’s near Kendall a pair of hard boiled egg slivers wrapped up in slowly poached beef ...
6 days ago | Food Industry
The way Paola Fernández remembers it, she arrived in Miami from Argentina last fall after being promised work alongside famous chef Najat Kaanache in preparation for the opening of a high-end Coral Gables restaurant. Instead, she was forced to iro...
6 days ago | Chef Interviews
Jorgie Ramos' years in the restaurant business have been hell. Problems began in 2008, when the real-estate market collapsed, forcing him and his father Jorge to sell off several houses they were planning to fix up and resell. "I lost $4 million o...
6 days ago | Restaurant Reviews
Julia Ning dredges and fries juicy chicken thighs in a wispy blend of cornstarch, tapioca starch, and turmeric. The result is gluten-free and healthful. But that's not why the 33-year-old does it. She remembers that it once prepared her and now-sh...
12 days ago | Cheap Eats
Angel Torres glances at his meat case in dismay. “It just isn’t like it was in the old day anymore,” he says, presiding over whole flap steaks, smoked salmon sides, and vacuum-sealed bags of oxtail. Once, decades ago, Torres would rise before 5 a....