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.
15 hours ago | Cheap Eats
In Miami, legitimate bagel options are rare. Bagel Bar East, Bagel Cove, and Toasted are the most reliable. Head a bit farther north, and Sage Bagel (along with its array of smoked fish) is the best of the best. But all of those options didn't see...
4 days ago | First Bites
Niven and Shivani Patel's Ghee Indian Kitchen began welcoming its first guests earlier this month and already the much-anticipated place has become one of the city's hardest reservations. There were no two tops available this past Saturday. I was ...
6 days ago | Food News
Steve Santana's Taquiza and David Bracha's beloved Brickell seafood spot The River Seafood & Oyster Bar will join the likes of Stanzione 87, Bianco Gelato, Myumi, a Threefold Café project, and Cake Thai in the food hall inside the Citadel, a 60,00...
7 days ago | Cheap Eats
Late last month, Enriqueta's Sandwich Shop owner José Plá quietly pushed the closing time of his humble NE Second Avenue operation from 4:30 to 7 p.m. Though this change might not mean much to the place's huge breakfast and lunch crowd, it's some ...
7 days ago | Restaurant Reviews
Deme Lomas is a slender 35-year-old Catalonian with luminescent blue-gray eyes and slick hair. Just before the dinner rush on a recent weekday afternoon, he cuts a small heap of thymus glands into bite-size pieces and drops them into boiling water...
14 days ago | Cocktails and Spirits
The Nancy was a Revolutionary War supply ship said to be the first U.S. vessel to hoist its flag in a foreign port. Today, its hull rests somewhere at the bottom of Delaware Bay. Yet a group of Miami bartenders have salvaged and raised her in the ...