My post last week about Luna PIzza’s opening party and the entertainment provided by students from The Miami Charter School generated quite a strong reaction. I think crazy strong. Here is, in its entirety (I’ve added CAPS to a few words I think might have been missed the first time…
A short preview of next week’s New Times Cafe review:There are certain things that rookie restaurateurs can do to increase their odds for success. For instance, having a workable phone number can be surprisingly helpful. When we dialed the month-old Stone Grill 95 in Surfside in order to make reservations,…
The Biltmore Hotel’s Palme d’Or swept the Top Food, Decor and Service honors in this year’s just released Zagat 2010 Miami/So. Florida Restaurants guidebook ($14.95). That’s the Triple Crown baby — and a well-deserved accolade. We like the way chef Philippe Ruiz cooks too.Hakkasan nabbed the nod as top newcomer…
What it is: Pecan pie.Sure looks good. Is this the work of Hedy Goldsmith? Does it come from one of our top steak houses? Where it at?…
Tarry at Mai Tardi in the Design District
Chef’s Fest by Carbonell, “Spain’s favorite olive oil”, will take place December 9th to 19th. This translates to Carbonell olive oil running through various three-and-four course fixed-price menus ($35 to $45) served for this special occasion at the following establishments: Au Pied de Cochon; Casa Juancho; Graziano’s Brickell; La Cofradia;…
The email read: “You’re invited to Red, the Steakhouse Cocktail Party sponsored byMiamiARTzine.com.”It was an Art Basel-related promotional affair, and I foolishly assumed there would be cocktails, maybe somebody from MiamiARTzine, and an art exhibition. Instead, a bevy of befuddled and incredibly unsympathetic hostesses, and a clueless manager, stood at…
Hedy Goldsmith, executive pastry chef of Michael’s Genuine Food and Drink, has been recognized by Pear Bureau Northwest as its December “Pear Panache” chef of the month for her Pear and Cardamom Granita with Pistachio Pomegranate Biscotti.”Chef Goldsmith’s granita is a showstopper,” said Kevin Moffitt, president and CEO of Pear…
The results of Zagat’s 2010 Miami/So.Florida Restaurants Survey are out tomorrow. The new survey, which incorporates the opinions of some 6,100 local diners, will be available in print, at ZAGAT.com and on ZAGAT TO GO for iPhone, Android and BlackBerry.Only info we have thus far is that this year, 34%…
Free Pizza With BaselLuna Corner Pizza (6815 Biscayne Blvd.) is throwing a grand opening bash this coming Saturday, December 5th, from noon to 6:00 p.m., right smack dab in the middle of the Taste of MiMo festival, right smack dab in the middle of Art Basel. Free tastings of gourmet…
Ciro’s Kitchen Bar & Grill is a new restaurant that recently opened up where El Guayacan used to be (don’t feel bad, I can’t remember where El Guayacan used to be either). World Fusion Cuisine reads the ad, which right off the bat differentiates the food from the dreaded American…
Michy’s (6927 Biscayne Blvd., Miami) is presenting a distinctively different wine tasting. For one thing, it will be held on a Saturday afternoon (December 12, 2:30 to 3:30 p.m.). And instead of pairing the dozen sampling wines with foods, they will be matched according to the following format:Flight 1: match…
Arturo Sighinolfi is the Director of Mixology and Spirits Education for Southern Wine and Spirits of Florida. From 1996 to 2003 he tended bar at the Hotel Astor in South Beach, during which time he was selected as Miami New Times Best Bartender of 1998. Part of Arturo’s job is…
The following passages have been excerpted from a story in Third Helpings, by Calvin Trillin, which can also be found as part of Trillin’s The Tummy Trilogy, (Farrar, Strauss and Giroux: New York, 1994): I have been campaigning to have the national Thanksgiving dish changed from turkey to spaghetti carbonara…
Now that we’re running this poem by Ernest Vincent Wright for the second year in a row, it is now officially a Short Order Thanksgiving day tradition:We all look on with anxious eyesWhen father carves the duck,And mother almost always sighsWhen father carves the duck;Then all of us prepare to…
More than 46 million turkeys will have their beaks and toes painfully amputated this year so that they can be packed by the thousands into dark, filthy warehouses on factory farms. That’s why Farm Sanctuary is holding coast-to-coast celebrations FOR the turkeys. In NYC, Russell Simmons is hosting a vegan…
What it is: Miso-glazed cod with Chinese broccoli and miso butter sauce.But where it at?…
They had a sign up: the lobsters were flown in. How cruel is that? Think about that — let’s say you’re a lobster, you’ve never been on an airplane before — what else can you think, but you’ve won the lobster sweepstakes? ~Richard JeniWith a wok, in the privacy of…
Another year, another Beaujolais luncheon, another boast that the current crop is the best in years. “You get a vintage like this every century. Last one as good was 1947,” insisted winemaker Stéphane Queralt. I didn’t want to say this to Stéphane, but in spite of a positive spin on…
The evening began with talk of a “vodka backlash” occurring in New York. Too many brands, too much ubiquity, too neutral a flavor. Enter gin, with its’ aromatic botanicals and complex flavor — the ideal antidote to dull cocktails. Or at least that’s the world according to Simon Ford, the…
Whisk Gourmet Food & Catering whips up a crowd in Coral Gables
Gonzalo Rivera didn’t garner much attention when he took over as executive chef at the Tides South Beach last spring. A first generation Mexican-American, Rivera graduated the California Culinary Academy in 2004 and promptly got work in Michael Mina’s restaurants, including a four year stint as executive chef of Mina’s…
