The chapulines are boiled, sun-dried, and roasted in garlic and chilies before they’re vacuum-packed and sent north from Oaxaca. Then these grasshopper slivers are tossed in a pan with citrusy Sichuan peppercorns and topped with cilantro and lime. Broken into pieces and served with peanuts and almonds, the bug bits…
50 Eggs, the group behind Yardbird Southern Table & Bar and Khong River House, may be opening a taco spot on South Beach. Earlier today, the company posted a job ad on Instagram seeking various front- and back-of-the-house candidates for a “chef-driven restaurant and bar concept.” The picture features Danny…
On his one free day each week, Niven Patel, the chef de cuisine at Michael’s Genuine Food & Drink, trades his whites for work boots. His two-acre plot in Homestead at the edge of the Redland grows Tuscan kale, chard, San Marzano tomatoes, and seasoning peppers, “which taste like a…
The taco-making begins with a whir and a screech. Late one weekday morning, Steve Santana, the bespectacled chef of Miami Beach’s Taquiza, uses a power tool to deepen the narrow channels in two thick rock discs, which wear down every week while crushing corn into masa, the dough that becomes…
In Bodega Taqueria y Tequila’s first days, the marquee that towered over the converted Airstream trailer posed a few questions. “Why is a Mexican midget called a paragraph?”…
If you and a spouse/mate/lover/friend head out for dinner, sometimes it ain’t easy. As the plates keep landing on your table for two, dinner becomes a game of Jenga. The half-eaten bowl of Brussels sprouts balances at the table’s edge. A slight reach for a morsel of meat risks sending…
The O Group, owned by Carlos Flores and Ana Rivaroli, is Miami’s quietest, top Cuban caf� company. Late last month, it added Coral Caf�, on the corner of Tenth Street and West Avenue in Miami Beach, to a growing collection of casual, pocket-size spots that includes Key Biscayne’s Oasis Caf�…
The best meals are often found simmering within the welcoming homes of fawning grandmothers. As sunset burns the sky orange and red, slowly cooked roasts and stews that began bubbling at daybreak are hoisted onto well-worn tables before wide-eyed friends and family…
As one of the very few cities to escape World War II’s carpet bombings, Prague in the Czech Republic is packed with stunning, centuries-old edifices. Throngs of tourists flock there year-round to see them…
On a brisk evening, a man with a thick Italian accent, suede wingtips, and a beige scarf attempts to lure passersby off a midtown Miami sidewalk. “Oysters, ladies,” he coos to a group while gesturing to the more than half-dozen varieties of gnarled bivalves resting atop crushed ice. See also:…
Oysters are a Florida tradition. Long ago, Native Americans found them generously scattered throughout the mangroves that twisted along the shoreline. David Bracha’s the River Seafood & Oyster Bar has blessed Brickell for years. Danny Serfer’s Mignonette started up in Edgewater last August. Then came the U-shaped raw bar at…
You can ignore most of the lengthy menu at Siena Tavern, the pricey Italian spot on the corner of Washington Avenue and Fifth Street. See also: Top Chef’s Fabio Viviani Talks Pizza and Plans for Siena Tavern Miami…
For Miami dining, 2014 was the year of simplicity. There was, as has long been the case, the onslaught of celebrity chefs planting their flags on our shores. But beyond these big names, homegrown culinary talent continued to boil down cuisine into its simplest, most delicious form…
Where has T double D been? Yes, yes Miami’s maestro of trill had a recent run-in with the law over cocaine, gun possession and driving with a suspended license. But more importantly the hometown hero has been putting in work in the kitchen. This explains the recent weight gain. But…
The 28-year-old chef and owner of Cake Thai Kitchen, Phuket Thongsodchaveondee, learned to cook at his father’s hotel in the idyllic southern Thai beach town for which he’s named. “This is just street food, something Thai people would eat quickly on the way to somewhere,” he says…
Unless you’ve time-traveled straight from the Mad Men era, you may not be too familiar with lobster Thermidor. The out-of-date, insanely rich dish made with diced, cooked lobster meat blended with egg yolks, cream, and brandy first appeared in France prior to the turn of the 20th Century and seemed…
Jeff Mitnick doesn’t hide the fact that part of his cooking technique came from mimicking what he watched for hours on Food Network. He even repurposed some of the made-for-TV dishes for his homey, country-meets-Florida Keys restaurant. The bacon jam, a cult favorite since he and his wife Jo opened…
Former New York Times restaurant critic and Gourmet editor Ruth Reichl says although there’s yet to be a female Daniel Boulud, there are more women than ever in kitchens…
At Esther’s Restaurant, a decades-old takeout joint in Liberty City, the line snakes around the room as women with thick eyeliner holler out orders that are then packed in Styrofoam containers. People count fistfuls of crinkled bills, or hold their chins and furrow their brows, trying to decide what to…
My Ceviche, the Miami-based fast-casual spot positioning itself to become the Chipotle of the raw fish game, will open a new location in Midtown in the former Machiya space. See also: My Ceviche to Open in South Miami…
Jeremiah Bullfrog’s shipping containers that sustained the Art Basel masses with Royals with cheese and bouncy alkaline noodles topped with spicy, hammy XO sauce will be sticking around Wynwood a bit longer to serve a temporary test kitchen for the mostly mobile chef. See also: Jeremiah Bullfrog Pops Up at…
At a sprawling communal table made of old cherry trees, a black-clad figure appears with an unadorned beech-wood box. As you sip green tea tinged with the faint aroma of burning leaves, she sets the box on the table and slips off one of its sides, revealing three trays. She…
