Marsha TalianoffBack in the day is coming back. That's Rodriguez on the far left.​Although he calls Miami his home, we don't often hear much about what Chef Douglas Rodriguez is up to locally. Sure, he still owns and operates OLA in the Sanctuary Hotel (among other restaurants in Philadelphia and New York City,) but you probably saw him most recently on the boob tube, during his brief and unsuccessful stint on Bravo's chef competition reality show spin-off, Top Chef Masters. So, l
Chef Doug Rodriguez​Oft labeled the "Godfather of Nuevo Latino," bestselling author and Chef Douglas Rodriguez has also been heaped with praise by Newsweek and Zagat, among others. But folks 'round here mostly just know him as "That guy who takes the flavors of Latin America and whips them up into delicious food fiestas."Fans of OLA, his Latin Fusion resto in The Sanctuary, are all abuzz about his forward focus on Cuban cuisine, but what they may not recall was that Rodriguez's Miami reign wit
Photos courtesy of Diamond PRSofrito with Mariquitas (bread service)​D-Rod Cuba, as we like to call it, opens in the Hotel Astor on South Beach tonight. Dinner starts at 6 p.m. daily, and through the month of December all first-time diners will get choice of mojito or daiquiri on the house. Tapas encompass traditional bites such as ham croquetas and bacalao fritters with garlic aioli, as well as Nuevo Latino twists like pork chicharron tostada, oxtail empanadas, chorizo flavored fritta sliders
An exceedingly short clip from next weeks' Cafe review, which will be an overview of Miami dining, 2009:Michelle Bernstein added the Omphoy in Palm Beach, Doug Rodriguez doubled his pleasure with D. Rodriguez Cuba at the Hotel Astor, and Jonathan Eismann quadrupled his on the western fringe of the Design District by introducing PizzaVolante, Q, and Fin within blocks of Pacific Time. Michael Schwartz didn't do much except get more famous.
via wikimedia​OMG 2009 is sooo eight days ago.Here's our Miami New Times Restaurant Roll Call for last year.We've rounded up the openers, shut down the closers, and written our predictions for the new year into existence.Note to foodies: If Wikipedia can do it, so can we. Please comment us with any data we may have mistaken or overlooked.We look forward to a hyperactive 2010 and sharing in it with you.Roll Call!
​A taste of next week's Cafe Review:Rodriguez' ceviches were once seen as radical departures from the lime/onion/cilantro norm. Nowadays you're as likely to encounter a creamed herring ceviche with bagel croutons as you are a traditional rendition, but D-Rod remains the master of marinated raw fish (and credit to executive chef Luis Flores for orchestrating his concepts). Witness the tiradito of paper-thin snapper slicked with sour orange juice -- a sleek, tangy tarp for the ceviche confetti o
