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 | 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 ...
6 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...
14 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...
15 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...
16 days ago | Openings
By year's end the polished steel Biscayne Boulevard eatery that once served steak-frites and butter-drenched escargots will reopen as Mignonette's second location offering nearly a dozen oysters alongside a menu of several simply pan roasted ...
21 days ago | Food Industry
How do you take your coffee? Light and sweet? A drop of cream? Perhaps with some sort of nut-based so-called milk or whatever faux dairy is in fashion? All of that's fine for the mass-produced hodgepodge of grounds that come off supermarket shelve...