The doughy crust is so chewy it almost seems undercooked. A thin char on the bottom lends a crunchy crescendo to each bite. The ruddy tomato sauce is sweet and thick but devoid of the gently spicy aroma of basil and oregano. There’s plenty of mozzarella — Gouda and Parmesan…
Next to a cooler filled with Monster Energy and Red Bull, a group of police officers wolfs down burgers stacked with several meats covered with a dribble of egg yolk. Only a stack of Bud Light cases separates them from the cash register of this Doral Exxon, where people file…
In a yawning space surrounded by inky, lacquered shelves stacked with Mexican folk art, sharply dressed business types negotiate over pale-green margaritas. Two men wearing matching Piguet watches and Ferragamo belts are trailed by their wives, both pushing strollers and toting Chanel purses as they make their way to an…
Just how significant has Miami’s Central American population become? In the Honduran capital, Tegucigalpa, there is a small chain of cafeteria-style restaurants called Coco Baleadas. The first U.S. location opened quietly on Coral Way last month, and it’s the busiest the small space (which once held a Peruvian and pan-Asian…
Lists are a big deal. Hate them or love them, they’re successful enough that corporate overlords at media companies of all stripes have handed down firm marching orders calling for lists with haste, creativity, and military-like regularity. But when the vaunted Michelin Guide for New York City — one of…
What began in a hip little shop in a once-blighted neighborhood has morphed into a drink that discerning diners seek in restaurants across Miami. First brewed in 2011, Panther Coffee has become required drinking for owners who aspire to greatness. Sure, places might buy produce from Homestead and pork links…
Pretend for a moment you’re chef de cuisine at one of Michael Mina’s 22 restaurants and want to add something to the menu. You must first face the “Recipe Exchange.” You conceptualize, execute, and sell the dish as a special for three days. Still like it? Good. Next, you upload…
Miami today is replete with truffle oil fries, Brussels sprouts studded with pork bits, and fried-egg-crowned burgers. From the beach to the suburbs, from north to south, scores of restaurants all serve the same predictably heavy fare under the gastropub banner. The concept was borne of England’s pub culture. Chefs…
If you’ve ever visited the Broken Shaker, Eating House, or become pork-drunk during one of Jeremiah Bullfrog’s special events you might’ve noticed a quiet guy with glasses and short-cropped hair doing some heavy lifting. His name is Steve Santana, and next month he’s opening Taquiza, a pocket-sized Miami Beach taqueria…
The drama at chic Seasalt and Pepper continued this week when executive chef Alfredo Alvarez along with his sous and pastry chefs walked out over the weekend. Someone should pitch this as a telenovela. Odio y Comida might be a good working title. See also: Seasalt and Pepper to Open…
Bravo’s hit reality cooking show, Top Chef, which debuted in 2006, changed the way we look at chefs and the people who prepare high-end dishes. Its judges have included culinary luminaries like Anthony Bourdain and Food & Wine magazine editor Dana Cowin. And it has thrust more chefs before a…
If the Jameis Winston saga unfolding at Florida State University has soured your taste for college football in general, one Gator fan wants to help you forget, for a moment, how college football leeches insane amounts of credibility from universities across the country. Frank Coto, whose LinkedIn profile says he…
At Basil Park in Sunny Isles Beach, the Parmesan sprinkled over crisp emerald kale chips is cashew-based. The nuts are pulverized and then mixed with nutritional yeast to mimic the piquant cheese. A dash of sea salt finishes the disguise. Vegetarians have long refashioned a cornucopia of seemingly animal-based products…
Things aren’t what they seem at Basil Park, the airy 4-month-old bistro in Sunny Isles Beach. A dollop of sour cream atop some tacos has no dairy. It’s made from cashews soaked overnight in water, pur�ed with yeast and live bacteria, and then fermented for 12 hours to create a…
On the heels of releasing his second cookbook, the tireless, social media-happy Antonio Bachour will open his own eponymous bakery and caf� on Brickell Avenue. Bachour, who will remain executive pastry chef at the St. Regis Bal Harbour Resort, finalized plans for his 1,700-square-foot space at 600 Brickell Ave. late…
In a low-slung strip mall near Krome Avenue in Homestead, the steel-and-glass front door of La Michoacana Paletería y Nevería swings open into an orange-and-gray-tiled shop. A half-dozen flat-screen TV sets blare Spanish-language news and telenovelas as you make your way to a long display case holding row after row…
At Brickell’s Bistro BE, among the first authentic Belgian eateries in Miami, the steenedorpskonijn met pruimen en geuze takes extra time to arrive. The waitress, frittering away on a cell phone in a dim, gray-walled dining room, forgot to send the order for the rabbit stew to the kitchen. Plus,…
In a low-slug strip mall near Krome Avenue in Homestead, the steel-and-glass front door of La Michoacana Paleter�a y Never�a swings open into an orange-and-gray-tiled shop. A half-dozen flat-screen TV sets blare Spanish-language news and telenovelas as you make your way to a long display case holding row after row…
The rust-hued gravy enveloping tender, slightly gamey braised rabbit is a textbook winter dish. The salty bacon matchsticks and tangy, sweet prunes are intensely satisfying, especially paired with a Belgian tripel ale so deeply colored that sunlight doesn’t pass through. But on a Miami summer night, as the thermometer hovers…
Finding locally grown, organic produce in Miami is easier these days, particularly during Florida’s whacky winter harvest season. Finding protein on par with it, however, is a whole different game that requires more time and research to ensure you get what you pay for. Forager Juan Rochaix, owner of Seriously…
There seems to be a gastropub on every Miami street corner nowadays. Anyone can order Nueske’s applewood-smoked bacon, fill a cooler with offbeat craft beers, and cover the walls with red brick. That’s as far as most places take it. But at the Mighty, a pocket-size spot on Coral Way…
Alton Road’s Drunken Dragon sits next to Domino’s Pizza in an unassuming strip mall with blacked-out windows and a signless entrance that create a secret vibe — part of the calculated allure. Beyond the door lies a wait stretching 30 minutes past your reservation. Use this time to squeeze between…
