Chef Allen helped launch the modern Miami dining scene in 1986The closing of Chef Allen's last week represented the end of an important chapter in Miami restaurant history. There was a time in the mid-'90s when the main restaurant debate at gatherings focused on whether Allen Susser, ... More >>
David SamayoaBurger at SustainIf you haven't visited the Liberty City Farmers Market, you should. It is in a very nice park and has all sorts of local veggies plus Florida meat and eggs. Redland Rambles has more on the market. Guest blogger Chuck Ferrin gives readers a primer on Ron Zacapa o ... More >>
The new cookbook from the South Beach Wine & Food Festival. Short Order got our hands on an advanced copy of the Food Network South Beach Wine & Food Festival Cookbook: Recipes and Behind-the-Scenes Stories from America's Hottest Chefs. Penned by Festival guru Lee Brian Schrager, the 256- ... More >>
Jacob KatelA lazy Sunday lunch at Paradise Farms in South Dade.Dinner in Paradise is a celebration of gourmet farm dining and was created in 2005 by Gabriele Marewski of Paradise Farms and chef Michael Schwartz of Michael's Genuine Food & Drink.The $165.50 cost of each dinner (there will ... More >>
Photo via Flickr/CC 2.0You worked all week at your desk job, factory, kitchen, office, street corner, or couch, and now it's time to let loose and let that weekend energy plow you over like a bulldozer. So things are tough all over; jobs, school, money, healthcare, war, that kind of stuff, but we ... More >>
Photo by Jacob KatelChef Mark MilitelloChef Mark Militello has left 1 Bleu at the One Resort and Spa (formerly The Regent Bal Harbour) to join The Office, a gastropub in Delray said to be opening in late November. Last December Militello took the reigns as executive chef of culinary operations a ... More >>
Foodnetwork.comOur turn!Mark Militello, chef/owner Mark's and executive chef Regent Bal Harbor culinary operations, including 1 Bleu restaurantBest pizza was in Eluthera playing pool with the family. We ordered a conch pie and the kids thought it sounded disgusting. It was so good we went back the ... More >>
Malka Espinel started working with pastries at Grove Isle, back in the day when Mark Militello was running the restaurant there. The Colombian-born chef went on to work at a couple of other notable spots (such as 1220 at The Tides) and then teamed with Johnny Vinczencz at his original Astor Place es ... More >>
(New Times Best of Miami issue hits the streets this week. With this post, Riptide 2.0 provides an appetizer. The main course/entire issue will appear on the website Tuesday afternoon.) Best ChefsCindy Hutson and Doug RodriguezPast honorees of this lifetime achievement-type award ... More >>
Heralded French chef Christian Delouvrier is gone from La Goulue in The Shoppes at Bal Harbour. If you log in to the restaurant website for details, it will say: "Coming Soon! La Goulue Bal Harbour". Executive chef Carlo Macaluso has left the relatively new Cita's Italian Chop House in Coconut Grove ... More >>
Mark’s, which New Times cited as one of Miami’s few “solid, serious venues” for dining, is shutting its doors on South Beach and in West Palm Beach. “I’m sorry to inform you that we have closed this location,” says a recording at the former South Beach restauarant, located at the Nash ... More >>
Another one, but not just any one. Mark’s South Beach, in the Hotel Nash, is no more. Perhaps not surprising, as The Nash was a curiously low-profile address for so high-profile a chef. It was out of sight from the street and, as far as locals were concerned, pretty much out of mind. For those ... More >>
Norman Van Aken
Food festivals are like weddings -- they may happen just once, or repeatedly
Serving up crap at MIA - it doesn't have to be so tasteless
Maxim on Miami: "the greatest city on earth," where we dine under and with the stars, warts and all
Karetnick is convincing in this miniseries
Mark's South Beach
South Beachites, don't panic!
New Generation Chefs?
Mark's South Beach (in the Nash Hotel)
Mark's South Beach
Anywhere but Here
Mark's South Beach
In the Company of Men
What's That on Your Plate?
The South Beach, er, shuffle
Want to know why restaurants charge so much for a bottle of wine? Because they can get away with it, that's why.