Peruse the menu at many of Miami's fine dining establishments and you'll see proclamations of farm-fresh produce complete with the names of the farms in which your tomato or mango was lovingly grown. That's all well and good, but have you ever stopped to think where cheaper, lesser known restaurant ... More >>
Who likes being hungry? Nobody. That's precisely why Share Our Strength, the country's leading anti-hunger group, exists. Their No Kid Hungry campaign is fueled by the objective of ending childhood hunger in America. To do this, the Share Our Strength organization is bringing back its highly respe ... More >>
Just a short 18 months ago, chef Jonathan Eismann was one of the biggest names in Miami's restaurant scene with acclaimed eateries Pacific Time, Fin, Q, and Pizza Volante under his management. By last April, his enterprises began toppling: The restaurants folded, lawsuits piled up, and his Venetian ... More >>
Flickr CCJeff McInnis grew up among a family of farmers. As the chef and partner at Yardbird Southern Table & Bar, he strongly advocates a farm-to-table ethic."People should know where the food they are eating is coming from," he says. "It's the responsibility of all chefs to know as well, and t ... More >>
In New York, Energy Kitchen is king. They have 10 outlets and counting across the boroughs, and everyone sings their praises. But when looking to expand outside the big apple, CEO and FIU alumnus Anthony Leon told us there's no place like our own backyard. Energy Kitchen opened up shop two ... More >>
Haven Gastro-LoungeYesterday, we spoke to Todd Erickson, Executive Chef at Haven Gastro-Lounge, about his move to Miami and found out how he got started in the catering business. Now we discover the secret behind his quick transition from Zuma to Haven, as well as the truth behind a restaurant's ... More >>
Jonathan EismannEarlier this week, Miami New Times sat down with restaurateur Jonathan Eismann to discuss the disappearance of his restaurant empire and his new pizza venture (read the two-part interview here and here). At the helm of four successful venues last year (Pizza Volante, Fin, Q, ... More >>
Lee KleinCorvina with shellfishMorsels from next week's Cafe review of De Rodriguez Ocean:Comfortably cushioned seats surround dark wooden tables; red votive candles, glassware, flatware, and salt/pepper shakers culled from the low-end pages of a Sysco catalogue sit atop. Dinner here is an expens ... More >>
Photo by Riki AltmanThe threesome behind 180.When we hit up chef Norman Van Aken for an interview a few months ago, he mentioned he'd soon open a new restaurant in Miami, but he neglected to say his son, Justin, would fan the flames at his side. But there Justin was at the pre ... More >>
Essensia Restaurant & Lounge at The Palms Hotel & Spa (3025 Collins Ave., South Beach) will be making its debut this Mother's Day, May 10th, with a holiday brunch. The Palms' executive chef Gerd Richter has created a menu of "nourishing gourmet cuisine" that according to Maria Bond, Director ... More >>
Sure, this Venezuelan chocolate makes Willy seem a wonk. But the food is dandy too.
Ethiopia, Fast food, MacDonald's, Florida grouper, Asian catfish, Sysco
Kyle Munzenrieder What ends up on your plate won’t be a grab bag. Some people open their mouths and enjoy anything that goes in. But more discerning types worry that grouper advertised on the menu may actually be Mrs. Paul's Fish Sticks. Florida Attorney General Bill McCollum announced today th ... More >>
Primo Pizza and Fatburger cater to late-night snackers on the Beach.
As it becomes a bistro, the former Greek place slides in more ways than one.
"They were talking about how they survived by drinking salt water mixed with toothpaste."
In my upcoming restaurant review of Acqua, in the Four Seasons Miami, I write of having ordered a main course of Szechuan-glazed “White Marble Farms pork shank,” and then go on to explain that this pastoral moniker is a brand name cooked up by Sysco marketers for industrial pork from Cargill Mea ... More >>
A pair of high-end hotel restaurants gets a second look
Making school lunches healthy is an uphill battle
"She created more blight than she removed"
Alta Mar is nothing fancy, but the seafood sure is tasty
Trolling for seafood is as easy as rolling down the car window
Behind the line at Miamis hottest new restaurant
The disconnect between a culinary student's white-collar dreams and the restaurant world's blue-collar reality
There's less of a hunger for sweets makers
Rodz of South Beach
Saying Grace over Life's Food
Potatoes are plentiful, but green beans are scarce. Okra abounds, and tomatoes are holding their own. If it weren't for Allapattah's terminal market, Miamians would have no food for thought.