Brothers Assaf and Tal Hadad missed the food from home. Born in Hadera, Israel, a 40-minute car ride north of Tel Aviv, they moved to Ariel, a settlement in the occupied West Bank, when Assaf was 12. There they grew up surrounded by a rainbow of cuisines.

For years there’s been a slow creep of traditional Chinese cuisine into Miami. Much of it has taken place in the western part of the county where, thanks to a campaign by University of Miami and Florida International University to recruit Chinese students, there is a growing population who simply couldn’t live without the flavors. After all, who should be expected to?

Here we are at the tail end of 2019, and there’s little time to waste. No more explaining is needed about the cultural mashup that is modern-day Miami, nor do we need to talk any further about the glut of food halls. But on the noisy strip of Bird Road that links Coral Gables and Westchester, a trio of side-by-side fast-casual restaurants has taken root, bringing together three seemingly unrelated styles of eating.

Miami is in the midst of a fresh pasta revolution.

Over the summer Thiago and Elena Gamoeda opened the aptly named Sfiha’s House specializing in their homeland’s ubiquitous Arab-Brazilian snacks alongside some more of Brazil’s familiar grab-and-go bites.

Semilfort St. Hubert was born into coffee. Raised on his family’s farms in St. Louis du Nord on Haiti’s northern peninsula he spent the years from youth to adulthood picking and processing coffee on his father’s 35 acre farm. Yet no matter how hard they worked the money large brokers paid was never enough.

At Gregory’s, which the team behind Mandolin Aegean Bistro opened five weeks ago in the Vagabond Hotel, eating can be as upscale or down-home as you like. There’s a New York strip steak ($36) and an elegant caviar service ($30 for wild salmon or $95 for sturgeon). There’s also a grilled cheese ($10), Cobb salad ($19), and a turkey dinner ($24) with gravy, mashed potatoes, stuffing, and cranberry sauce.

Boia De serves deceivingly familiar-sounding plates that arrive with unfamiliar ingredients.

Niven Patel, Todd Erickson, and Aaron Brooks are among a growing group of Miami chefs who in recent years have partnered with everything from large frozen-food conglomerates to national agricultural promotion boards.

Miami is perhaps the perfect place for barbecue.

Joël Robuchon’s legacy lives on in the Design District.

Less than four months after a controversial incident led chef de cuisine Will Crandall to resign from Michael Mina’s Stripsteak at the Fontainebleau Miami Beach, Grutman has hired the 33-year-old in a similar role at Papi Steak, which Grutman and friend David Einhorn opened on South Beach earlier this month.

Though the opening of Shuji Hiyakawa’s eponymous Wynwood restaurant is still a few months away, the soft-spoken chef recently reopened his 79th Street eatery, Wabi Sabi by Shuji, and expanded it with a six-seat counter offering a 15-course omakase menu.

Jorge Mas is taking the misery of eating under a Communist regime and turning it into a joyful celebration.

Erika Kushi never thought of herself as a female sushi chef until the day someone told her she shouldn’t be. “It was a Japanese customer,” she recalls. “They said, ‘You’re not supposed to be doing sushi because of your warm hands.'” Her father, Michio Kushi, who for nearly three decades…

A new report has damned global agribusiness and called for drastic changes in the way humanity produces and consumes food if we are to have any hope of staving off the disasters from accelerating climate change. The report, released in August by the United Nations’ Intergovernmental Panel on Climate Change (IPCC), comes…

A federal judge last Wednesday said an eight-month-old wage lawsuit against the restaurateur and salt-sprinkling social media icon Nusret Gökçe can now include every person who has worked in a tipped position at his Brickell Avenue restaurant since it opened in late 2017.