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, who would air-dry…
Do you know on this one block in New York you can buy croissants in five different places? There’s one store called Bonjour Croissant. It makes me want to go to Paris and open a store called Hello Toast. ~Fran LebowitzSixteen years ago, a young woman, with a baby in…
Hotcakes are hotter than ever, but we at Flip-Off Headquarters humbly refrain from taking all the credit; we’re probably only 80 percent responsible, 90 tops. Of course there are those who attribute the palpable surge in pancake popularity to it being one of the few foods that working class Americans…
Those who have read the books Fast Food Nation or The Omnivore’s Dilemma, or articles such as Monsanto’s Harvest of Fear in Vanity Fair or Eat Shit and Die in Miami New Times, will find little to be startled over in Food, Inc. Yet those who haven’t been paying attention…
The Taurus started out on Main Highway in Coconut Grove in 1926. Back then it was a little cottage that served as a gathering place for locals, and remained the Grove’s favorite spot to hoist brews and munch burgers until 2002 — when the one-acre site was developed into Grove…
God it’s hot outside. How hot? So hot the frigid, frostbite-inducing blasts of restaurant air conditioning actually feel good. Now is the perfect time for ice cream — oh no, wait. Sorry. The perfect time for ice cream actually begins next Wednesday, June 24th, which coincidentally coincides with the return…
“I gave up the thought of ‘reviewing’ the film and decided to exhort you: SEE IT. BRING YOUR KIDS IF YOU HAVE THEM. BRING SOMEONE ELSE’S IF YOU DON’T. THE SHEER SCALE OF THE MOVIE IS MIND-BLOWING. IT’S THE DOCUMENTARY EQUIVALENT OF ‘THE MATRIX'”–David Edelstein, New York MagazineStarts today at…
A rather profound compendium of funnies this week:Time flies like an arrow. Fruit flies like a banana. ~Groucho MarxJean-Paul Sartre is sitting at a French cafe, revising his draft of Being and Nothingness. He says to the waitress, ‘I’d like a cup of coffee, please, with no cream.’ The waitress…
A press release of new arrivals and soon-to-be additions to the Coral Gables dining scene was recently sent out. Of those places mentioned, Norman’s 180 (180 Aragon Ave.) is the only one to eagerly await. We don’t know much about Charlotte Bistro, which is due to debut at 264 Miracle…
Among those who take their ethnic restaurants seriously, ambiance, service, and even taste of the food take back seats to how closely the meals hew to authenticity. This zeal for the real deal, however, manifests itself to different degrees according to genre of cuisine. Most foodies won’t fret that smoked…
God it’s hot outside. How hot? So hot the frigid, frostbite-inducing blasts of restaurant air conditioning actually feel good. Now is the perfect time for ice cream — oh no, wait. Sorry. The perfect time for ice cream actually begins next Wednesday, June 24th, which coincidentally coincides with the return…
Crazy Pianos Tuning UpThe new dueling piano bar, restaurant, and late night entertainment venue in Coconut Grove (second floor of CocoWalk at 3015 Grand Avenue) is offering brunch from 11:00 a.m. to 3:00 p.m. every Sunday. Also: two-for-one drink specials Thursdays 6:00 p.m. to 10:00 p.m. Crazy Pianos claims to…
Malka Espinel started working with pastries at Grove Isle, back in the day when Mark Militello was running the restaurant there. The Colombian-born chef went on to work at a couple of other notable spots (such as 1220 at The Tides) and then teamed with Johnny Vinczencz at his original…
EVOS has signed an agreement with Foodies Miami Inc.(headed up by Roland Rafuls and Rosana Emanuelli) for three franchise locations to be opened in South Florida “by early 2011”. Which begs the question: What is EVOS? According to the release:EVOS offers a full menu of burgers, fries, and shakes that…
Mr. Chow Miami will be opening at the W Hotel South Beach this August. Mr. Chow is of course Mr. Michael Chow, famed restaurateur/actor/interior designer — not to be confused with Philippe Chow, famed chef/restaurateur who used to be famed chef at Mr. Chow and then split off to do…
He passed away a year ago this month. Here are some of his observations on culinary matters:’Fussy eater’ is a euphemism for ‘big pain in the ass’.Leftovers make you feel good twice. First, when you put it away, you feel thrifty and intelligent: ‘I’m saving food!’ Then a month later…
The partners of Manny’s Steaks were apparently so excited over their downtown restaurant receiving the prestigious award as New Times’ Best Restaurant For A Power Lunch that they have split up; the name of the restaurant is now Miami’s Chophouse. Philosophically we must recognize that celebrating a New Times’ Best…
The main claim to fame for Yard House, the new 12,000-square-feet Coral Gables resto-pub (Yard House, Village of Merrick Park; 305-447-9273) has been its’ peerless beer selection — 130 on tap, with a glass-enclosed keg room housing up to 5,000 gallons at a time. But executive chef and partner Carlito…
Tuscan Steak quietly closed its’ doors last week. Terry Zarikian, China Grill Management’s DIrector of Product Development, acknowledged that “Although people loved the place, I guess their love spilled over to the other, newer steak houses that are overpopulating South Beach.”Terry went on to say that a new concept will…
Each year, upon issue of New Times’ Best Of edition, readers, bloggers, and foodies greet our restaurant and food selections with catcalls of derision. Which is just as it should be. But if we are to end up with differing conclusions, let’s at least start from the same page. Here…
Gonzalo Rivera Jr. has been named as the new executive chef of The Tides South Beach. Rivera will be responsible for all culinary operations at the recently redesigned La Marea and Coral Bar, as well as the hotels’ other catering functions. Rivera earned a Bachelor of Science in Gastronomy from…
No restaurateur likes to see a column about his restaurant being in trouble, and Peter Loftin, it seems, is no exception. After receiving his response to our post about Loftin’s 1116, I emailed Peter to explain that it’s sort of the nature of these blogs to be snarky and gossipy…
