New Times' Best of Miami 2014 issue is here. To celebrate, Short Order is paying tribute to Miami's culinary all-stars. These people forged our city's food scene into what it is today -- a thriving amalgam of tastes and cultures. Through their insight and talent, they've given the city a unique flav ... More >>
New Times' Best of Miami 2014 issue arrives June 19. To celebrate, Short Order is paying tribute to Miami's culinary all-stars. These people forged our city's food scene into what it is today -- a thriving amalgam of tastes and cultures. Through their insight and talent, they've given the city a uni ... More >>
This isn't a popularity contest. This is about influence. These people have shaped our city's dining scene. They operate fabled restaurants, mentor budding chefs, grow organic vegetables, and roast the best damn coffee in town. What follows is a list of the top ten influential figures in Miami din ... More >>
Norman Van Aken wears many "toques". He's been coined the father of New World cuisine and was one of the "Mango Gang", a group of chefs including Douglas Rodriguez, Allen Susser, and Mark Militello who turned Miami's culinary vista from diners and early bird specials into an interesting and cultural ... More >>
Picture a man and a woman, knives in hand, working their way through a jungle. The tree cover is so dense there's barely any sunlight, and the air is rich with the scents of rain and greenery. After what seems like hours, they reach their prize. Is it a hidden temple filled with gold statu ... More >>
When I spoke with Kris Wessel by phone yesterday, he was in the Atlanta airport eating a Crystal Burger while waiting for his delayed flight to board. I was curious about his new upcoming restaurant, Florida Cookery, at the revamped James Royal Palm Hotel (originally built in 1939, the hotel is ... More >>
Ben FinkIt was a genuine struggle to the topIn yesterday's installment, we listed six chefs, in alphabetical order, who at one point or another in their careers encountered a flop. We continue with the remaining half-dozen:7. Chef: Andrea Curto-Randazzo and Frank RandazzoFlop: Water ClubTalula fo ... More >>
This local stalwart has been afloat since 1995.
You cant keep a good Max down
The disconnect between a culinary student's white-collar dreams and the restaurant world's blue-collar reality
We just can't make anybody's A-list
At Mundo, the food is bueno
There's less of a hunger for sweets makers
So long, Miami -- Lee Klein goes north to Broward
What will Tim Andriola be cooking up at Timo? Read on!
What fun would a festival be if top international chefs like Gordon Ramsay behaved themselves?
Finally, a great restaurant that locals can enjoy
Reasons why Miami should be the food and wine fest capital
Oh yes, we have our own dietary problems, indeed
Expendable chefs are the order of the day
It's not a party until someone lights up
Cooked Up in Miami
January 14 - 20, 1999
A local restaurateur reveals the secret to buying caviar: When Igor comes a-knocking, let him in