If you haven't checked out New Times' own handy restaurant guide, you really should - it's an excellent resource for sorting restaurants by location, price range, features, critics' choice, and, of course, cuisine. Plus, most entries in our database contain capsule reviews for those that like a quick read, plus links to full reviews and any best of awards received. Currently, there are 85 categories of cuisines on our site to sort by; everything from Halal to Vietnamese to a multitude of seafood destinations. It's a huge swath of cuisine choices, no doubt - enough to keep you eating something entirely different each night for more than a quarter of a year. But thanks to our corporate overlords, that list is about to get a whole lot bigger.
Yep, somebody up top must have thought that classifying eats in a
mere 85 ways was simply too broad and generic. Just this week, we've
added in over 120 more categories by which to filter through the
various chow-slingers throughout South Florida, bringing the total to a
staggering 208 categories.
Lest you think we're patting
ourselves on the back a little too hard, let me be the first to raise
the question, "Is this a little too much?" Sure, there's probably a
But here in our podunk little town, we're not likely to find enough
restaurants of Azerbaijani origin to necessitate a whole separate
category. Not that I wouldn't absolutely die to have qutab or lavangi
up in here.
Other intruiging categories to be added:
Himalayan, Eritrean, Beignet, Afghan, Liberian, Slovak, Hot Chicken,
Burmese, Basque, Ivory Coast, Yankee, Yemen, and Yucatecan.
none of these categories will actually show up live on the site until
we fill them out with an entry. So here's the challenge to you, dear reader: In your
culinary travels through the tri-county area, have you ever run across
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SHOW ME HOW
a restaurant in any of the above listed styles? If so, let us know,
post-haste, so that we might better match the alu tama tarkari to
diner's lips. In return we promise to be the region's fore running authority on Himalayan and Eritrean dining. We promise.