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  • Article

    MC Chef at the Mike - Kitchen rockers

    So you're a musician, and you have some big dreams. You want to be in a band. You want to record a CD. Maybe you want to own a production company. And you need some cash to make it all happen. What to do, what to do? If you're Joey Ramos, you become...

    by Jen Karetnick on May 3, 2001
  • Article

    Side Dish - Surviving South Florida's food scene

    Don't try this with The Weakest Link: If you think executive chefs are too busy dreaming up new dishes to take notice of pop culture, treat yourself to dinner at Astor Place. Chef Johnny Vinczencz has found an innovative way to keep that irritating S...

    by Jen Karetnick on May 3, 2001
  • Article

    Skill at the Grill - Red Fish Grill

    Even if the food at Red Fish Grill were only so-so, the restaurant's spectacular setting alone would warrant many visits. Located at the furthest tip of wild Matheson Hammock Park, on the shores of a very nonwild saltwater lagoon (in fact you could c...

    by Pamela Robin Brandt on April 26, 2001
  • Article

    The Staple of Naples - Bl: La Pizzeria del Sole

    It was in 1899 that Italy's Queen Margherita and King Umberto I, in a public-relations move calculated to foster an affinity with the common folk, took a royal traipse into Naples for some pizza. In their honor the pizzaiolo commissioned for the even...

    by Lee Klein on April 26, 2001
  • Article

    A Sweet Deal in a Stuffy Place - Corporate cooking culture

    So you're a chef. You've trained at Johnson & Wales University in Providence, Rhode Island, one of the most respected culinary institutions in the United States. You have interned in a variety of foreign lands, including Israel, Hong Kong, China, Jap...

    by Jen Karetnick on April 26, 2001
  • Article

    Abbey Road to Morocco - The Abbey Dining Room

    At one time the Abbey Hotel's lobby must have been a graceful space for guests to dawdle in, but not anymore. It's stripped to bare essentials (desk, stairway, elevator), all relegated to the left side of the dapper, Deco, 52-seat Abbey Dining Room. ...

    by Lee Klein on April 19, 2001
  • Article

    Finger-Food Good - La Rosa Bakery

    It's one of those days that feels, from the amount of work you've done, at least 40 hours long -- but you need a few more hours to finish up the work that still needs doing. No time for food, for sure, unless it's a bite between phone calls/appointme...

    by Pamela Robin Brandt on April 19, 2001
  • Article

    Suddenly Sushi - Nobu, as in no business?

    Hey, Nobu, listen up: The last thing South Beach needs is another sushi restaurant. I say this with all due respect for your unquestionably wonderful product. I say it with a firm nod toward your eye for location. I say it knowing full well that yo...

    by Jen Karetnick on April 19, 2001
  • Article

    Side Dish - Meaty decisions

    I'd rather be a date than update: I can understand why some of you are e-mailing me saying I've ruined beef for you. I'm sympathetic to your plight, really. But I refuse to follow the mad cow and foot and mouth epidemics any longer, as I'd like to ge...

    by Jen Karetnick on April 19, 2001
  • Article

    Blissed On Blintzes - Milkyway Caf

    Several encouraging things were immediately apparent when Milkyway Caf opened several months ago in my neighborhood, which is predominantly populated by people who walk to synagogue wearing fur hats and floor-length wool clothes in August. The most ...

    by Pamela Robin Brandt on April 12, 2001
  • Article

    Lord of the Onion Rings - Sandbar Grill

    My first inkling that Sandbar Grill didn't take itself too seriously came when I called to find out the hours. A recorded message clicked off a lengthy recital of each day's unique allure, as in Barefood Sundays (half-price drinks), Taco Mondays (hal...

    by Lee Klein on April 12, 2001
  • Article

    A Grip On Grappa - Grappa

    After we'd finished the dessert course at Grappa, gracious owner Claudio Nunes approached our table with a bottle of the restaurant's namesake liquor (something he was offering all the patrons this evening), and some handblown glasses produced especi...

    by Lee Klein on April 5, 2001
  • Article

    Sushi to Go - Hiro's Sushi Express

    Although food writing is a highly professional-type journalistic operation, with databases and secret information sources that put the CIA to shame, the best word to describe how I found Hiro's Sushi Express would be roundabout. Well, dumb luck also ...

    by Pamela Robin Brandt on April 5, 2001
  • Article

    The New Fico Sea - New Fico Key West Seafood

    When a casual, reasonably priced, old-fashioned Florida fish house opens on South Beach's Attitude Avenue (a.k.a. Washington Avenue) with no hype, hoopla, velvet ropes, door Nazis, or deafening disco music, it's time for serious diners to grab the ca...

    by Pamela Robin Brandt on March 29, 2001
  • Article

    Oh, Canada by the Bay - Pangea

    On this ratty but rallying stretch of Biscayne Boulevard, in a neighborhood where the most popular restaurants have long been referred to by acronym (KFC, IHOP, and so on), the log-cabin-like Canadian-outpost exterior of Pangea stands out like Dudley...

    by Lee Klein on March 29, 2001
  • Article

    Fake Padding - Spot a pumped-up meal a mile away

    Most of us appreciate padding in one form or another. Hockey players like it in their shin guards. Flat-chested women who can't afford surgery look for it in bras. Victims of carpal tunnel syndrome depend on it to cushion sore wrists and elbows. I fi...

    by Jen Karetnick on March 29, 2001
  • Article

    More and Less a Success - Ocean Grill

    The Japanese tend to take a less-is-more approach to eating. Americans prefer to think in terms of more is more (which probably is why our populace is among the most bloated in the world), though a growing health consciousness has had a moderating ef...

    by Lee Klein on March 22, 2001
  • Article

    Miami and New York: Let's Really Compare - It's not a party until someone lights up

    I'll admit it right from the start: New York is a great restaurant town. How could it not be? The place is huge, with zillions of eateries of every type. Out of the zillion, just by virtue of the odds, trillions are bound to be good. Billions are ver...

    by Jen Karetnick on March 22, 2001
  • Article

    Side Dish - Signs of spring

    In the spring a young man's fancy lightly turns to thoughts of ... a small world: Although he'd initially been hired by Dennis Max as the executive chef of Max's Place in Bal Harbour Shops, Mark's Place and Mark's in the Grove alumnus Doug Riess neve...

    by Jen Karetnick on March 22, 2001
  • Article

    High Noon - Skyline Cafe

    Just as the lit-up-at-night, I.M. Pei-designed Bank of America tower stands apart from the rest of Miami's skyline, its in-house restaurant, Skyline Cafe, makes other downtown lunch spots seem commonplace by comparison. It's literally on another leve...

    by Lee Klein on March 15, 2001
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