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.
18 hours ago | First Bites
It came as somewhat of a surprise when Arjun Waney, the restauranteur behind Zuma and Coya, announced he would open a Miami outpost of his London-based southern French inspired La Petite Maison. The opulent space opened last month with the feeling...
6 days ago | Food News
The jet-setting Miami pastry chef who enjoys a global following thanks to his intricate, eye-popping pastries, viennoiserie, and entremets is leaving the Brickell restaurant that bears his name. "I sold my part," Antonio Bachour says. "I made it a...
8 days ago | Restaurant Reviews
The menu at Blue Ribbon Sushi Bar & Grill is packed with traditional vegetable rolls that can be difficult to find amid Miami Beach's cacophony of sushi spots. One is loaded with threads of loamy enoki mushrooms. Another wraps rice and seaweed...
9 days ago | Chef Interviews
Gilbert Amsellem lets out an uncomfortable laugh as he recalls how much meat he's thrown out while testing recipes for his nearly two-dozen-item-strong charcuterie case that boasts fat-studded Rosette de Lyon, dried chorizo, and beef prosciutto. "...
20 days ago | Chef Interviews
It's been more than two years since Taquiza's Steve Santana got his lava rock grinder going, turning corn into the dough called masa at his South Beach taco spot while ushering in a new wave of places dishing out better versions of tortilla-wrappe...
21 days ago | First Bites
It turns out longtime Miami caterer and restaurateur Ken Lyon is running the bar at the Wynwood Yard. It's the one that requires you pay a corkage fee for your bottle of nigori sake before you sit down for Ryo Kato's omakase at Myumi. The Yard's f...