Glaser Organic Farms occupies the largest tent at the Coconut Grove Farmers Market. Tracy Fleming, who has owned the farm with her husband, Stan, for more than 30 years, sells a variety of local and nonlocal produce. The tent is widely recognized for its locally processed, organic raw and vegan…
Art Basel Miami Beach is about a month away. So it’s time to stop day-dreaming about Mike Kelly’s cuddly stuffed animals from last year’s Tony Shafrazi booth. It’s time to start making dinner reservations, before all the out-of-towners shun us from our favorite eateries. See also: – Michael Schwartz to…
Amir Ben-Zion: In South Street and Cooper Avenue, Miami’s Hottest Restaurateur Embarks on His Most Ambitious Ventures
It was nearly 10 o’clock on a Friday evening when Amir Ben-Zion strolled past the double doors of his new Design District eatery, South Street. Head cleanly shaven and dressed in distressed jeans, the 50-year-old sauntered by an expansive leather booth where Dwyane Wade and Gabrielle Union were tweeting about…
The first step in building a well-stocked pantry is selecting a good extra virgin olive oil. I’ve taken this step several times, thus leading to an over-stocked pantry. See also: – Buy Good Olive Oil: Cold Pressed, Extra Virgin, and Organic Are Only The Start In my cupboard, next to…
Michael Pirolo has a thing for fresh pasta. The chef and partner of Macchialina Taverna Rustica was born in Jackson Heights, Queens, but moved to Mercogliano, Italy at eight months old. He headed back to the United States during junior high, and then returned to Italy when he attended the…
A five-foot fluorescent sign depicts an ice cream cone topped with pink, green and ivory gelato. Across many of Rome’s narrow cobble-stone streets, gelato shops announce their presence with illuminated signs that also list words like artisanal and natural. Inside the shops, displays feature overflowing ribbons of classic flavors like…
“150 euro for each,” demanded a tall Romanian prostitute. She stood on the side of a bustling alleyway in Marbella, Spain’s Puerto Banús. Her hair was greasy, streaked with blonde highlights with creeping thick dark brown roots. Her accent was thick and her clothing was tight — jeans studded with…
Catharsis Restaurant and Lounge: Feast and Fest in Little Havana
The canned versus fresh pumpkin debate goes as follows: advocates for canned renditions argue that quality is consistent, reliable and readily available, while fresh aficionados side with the advantages of vibrant, bright flavor. South Florida is home to the Seminole pumpkin, a species native to Florida that’s been grown here…
Traveling inspires José Andrés, helping him think of new presentations for a variety of ingredients and flavors. In fact, Miami’s the Bazaar was influenced by Andrés’s extensive travels throughout Asia. In Singapore, he noticed a resemblance between the country’s art deco buildings and those of South Beach. He became fascinated…
Valentina Cordero, owner of the home-based vegan bakery the House of V, knows exactly what lies beyond the swinging doors of a restaurant kitchen. This boisterous, chaotic world — packed with white coats and sweating brows — contrasts heavily with the chic dining rooms and smooth lines of service that exist…
Born in the Asturias, José Andrés is widely credited with introducing avant-garde Spanish cuisine to the United States. This remarkable feat was accomplished through his empire of highly regarded restaurants. His status as a Made in Spain PBS Food television star didn’t hurt either. A majority of Andrés’s restaurants are…
One of the hottest things right now, according to Lee Schrager, is mixology — the skill of blending cocktails with a focus on quality ingredients and innovative flavor combinations. “There’s so much emphasis on cocktails right now,” he says. To reflect what he calls the “big explosion of mixology,” the…
Lee Brian Schrager is a visionary. He transformed a one-day annual event known as the Florida Extravaganza, held at Florida International University’s Biscayne Bay Campus, by moving the 5-year-old fete across the causeway in 2002 and renaming it the South Beach Wine & Food Festival. Now it’s a four-day extravaganza…
Jeff McInnis incorporates his eclectic kitchen background into Yardbird’s menu. “I use Caribbean influences in dishes from time to time depending on what’s in season,” he explains. And there is always a hint of French fare. After all, he says, “Classic French is the foundation of almost all American-style cuisine,…
Jeff McInnis was raised in Niceville, a small town in the Florida Panhandle. He spent his childhood on fishing boats and, in the summertime, on his family’s working farms. “Southern food was introduced to me at a young age at my grandparents’ farm in Tunnel Springs, Alabama,” he explains. His…
Instagram, the wildly popular photo sharing social media application, has garnered over 100 million users since its founding in 2010. Today, smart phone users now share breakfast moments and coffee breaks with the press of two or three buttons. But, for the most part, these quick snaps and shares have…
Bloom in Wynwood Needs Polishing
See also: Slide show: “Closer Look: Bloom.”
In the past five years, the Wynwood Arts District has transformed from an area of warehouses and thrift shops to a mecca of art-centric lounges, bars, and restaurants. Crowds of creative folks and Magic City hipsters now strut around gallery events in vintage-meets-American Apparel — with an added touch of…
Ulises Ledain opened Doma Polo Bistro this past August 23, but he’s actually been in the restaurant industry in Miami for over a decade. Previously, Ledain was involved with Dolce Vita, the gelato-café with locations across Miami. For eight years, he also served many financial and consulting roles for Novecento,…
“What’s your favorite restaurant?” That question, recently batted around at our weekly editorial meeting, got us all thinking. If we had to choose one favorite at gunpoint, what would that restaurant be, and why? Each week, a different Short Order blogger will celebrate his or her favorite eatery — be…
