As Miami's brunch evolves into a sea of bottomless options and dozens of eggs being cooked in different and inventive ways, restaurants are looking to take the Sunday feast to the next level: A day to revel and give into the week-long battle with gluttony, Sunday is undoubtedly meant for brunch. T ... More >>
Yann Rio has a pretty weighty resumé. He's cooked his way through the celestial spheres of Guide Michelin at Paris' Hotel Crillon, Le Pré Catelan, and Apicius, as well as the famed Bernard Loiseau in Saulieu. But his new place, Nothing but the Best, is located in an obscure corner of ... More >>
Whether you're looking at a fridge full of beer left over from the 4th of July barbecue or you've decided to test your brewing skills with the folks at Brewbox Miami, this recipe for beer-marinated beef is sure to please a crowd.Marinating flesh in dark beer gives it a tender and m ... More >>
Photo by Riki Altman The answer to "What the heck are those rolled-up green things?" is delivered after the jump.And last, part three of Riki's trip to Atlantic Canada. Check out part one here and part two here.In New Brunswick, I recently visited Breviro Caviar, the only captive breeding fac ... More >>
Photo courtesy of Bourbon SteakMake these at home!On Friday, we spoke with Bourbon Steak Miami's executive chef Gabriel Fenton about his fiery jerk chicken wings that will hit the Bourbon Steak bar bites menu tomorrow -- coinciding with the first Miami Heat preseason game. Some heat with the Heat, s ... More >>
The Epicure Gourmet Market and Cafe in Sunny Isles Beach is now carrying Four Rivers Smokehouse Barbecue Sauce, which has quite a fan base thanks to the popularity of the Orlando-based, Texas-style Four Rivers Smokehouse restaurant. The two blends, Original and Hot, were first marketed by 4R owne ... More >>
Last week, Mario Batali unveiled a new recipe at an event to benefit his equally new charity, The Mario Batali Foundation.The recipe was for machaca, which comes from the Mexican word machacado -- 'pounded' or 'crushed'. The preparation originated with the ranchers and cowboys of northern Mexico, wh ... More >>
Herdy gerdy flurdy... oh sorry, wrong chef. So you cook at home quite a bit: you're always making fresh pies for when your family comes to dinner, crafting soups out of odds and ends you found in your vegetable crisper, and entertaining friends with your artful grilling techniques. But if you're li ... More >>
New restaurant means great food at peerless prices.
[Ed. note 7/15/08. This recipe, I found, leaves you with a brew too thick to drink as a cocktail. But it makes a fabulous cold soup -- a Bloody Mary inflected gazpacho, thanks to the horseradish and Worcestershire. Just add a shot of vodka to each bowl before you serve it. Plus lots more lime and a ... More >>
This growing Beach strip chalks up another fine eatery.
It's not Adriana Restaurant's service that brings in the crowds, but the food does the job.
Hype and history aside, the new South Miami restaurant’s an early misfire.
Michael's contemporary food comes from the heart, not the haute
Chéen-huyae is reasonable and passable, but nothing special
The menu is dementedly extensive, and the food is insanely good
It may not be the World Cup, but Novecento boasts a Beach winner
A new wine bar paints the town red, white, and rosé
Could there be anything worse than hospital fare? Nope.
Since they seem to have lost the grill, stick to the bar
Revisting stone crab central
The Strand Restaurant & Beach Grille