Zachary Fagenson entered the professional food world at 5:30 a.m. some time in the mid-1990s. He was 12. The place was called Bagel Boys. It was your archetypal suburban New York spot where he would help boil the day’s bagels (something like 2,000) before several hours of slicing and shmearing. Jobs in restaurants waiting tables, running food, and working kitchen prep filled the following dozen years. Zach attended the George Washington University before graduating from the University of South Florida in 2008. He became the New Times Broward-Palm Beach restaurant critic in 2012 before taking up the post for Miami in 2014. He has a penchant for Asian cuisine and its marriage of savory, sweet, sour, and spicy flavors. That blessed union can be found in Central American cuisine. When he’s not stiffening his arteries for South Florida’s greater good — and rest assured, food can be a powerful force in a city’s development — he works as a correspondent for Reuters, Politico, and Agence France-Presse.
1 day ago | Favorite Dishes
The sound of hot oil sizzling and popping can curl anyone's lips to smile. But to what end should that oil be used? Should it turn thinly sliced potatoes to French fries? What about crisping thin rounds of sweet potato that when partnered with cru...
2 days ago | Favorite Dishes
The medianoche. The Elena Ruz. The frita Cubana. All iconic sandwiches that are as woven into the fabric of Cuban life as coffee and mambo. And though a there's a never-ending procession of travel shows and blogs dedicated to the panoply of portab...
3 days ago | Restaurant Reviews
Miami is the hardest place in America to open a restaurant. "But wait," one might respond. "What about the fierce rents and competition in places like New York City, Chicago, and San Francisco?" None of them has as finicky, diverse, and downright ...
8 days ago | Food Industry
After 15 years as a fly fishing guide in the Florida Keys Jon Milchman couldn't take it anymore. It wasn't the sun, the azure water, or the relaxed, heat-stifled lifestyle. He couldn't spend another year watching the destruction of an ecosystem he...
16 days ago | Locally Sourced
Margie Pikarsky barely remembers the last time she took a real vacation. It was 2010, and while on the way to drop her daughter off at college in upstate New York, she and the family meandered through Delaware, western Pennsylvania, and the Empire...
17 days ago | Restaurant Reviews
A vast portion of the menu at Teixeira Portugal Restaurant is dedicated to one ingredient: bacalhau, known as codfish to English speakers and bacalao to los que hablan español. Order it "a nortenha," and a fat, pearly lobe of the fish is deep-frie...