Did you ever order a special with no price listing, and get a check for way more than anticipated? A reader recently passed Le Boudoir on Brickell (not the Gables store) during lunchtime. He was attracted by a blackboard special of steak tartare. He soon perused the menu and noticed…
There was a time when people became chefs because they loved to cook, and the only famous American chef went by the name of Boy-Ar-Dee. Nowadays those entering the profession not only love food and cooking, they also love, to an equal extent, fame, money, spotlights, television appearances, fame, book…
A little dim sum taste of next week’s Cafe review:One non-dim sum starter you should strongly consider is a real Taiwanese treat: Five-spiced silverfish brings tiny, smelt-like fish battered and wok-fried to light, puffy perfection. Hot red chilies, jalapeño rings, scallions, and peanuts come tangled with the seafood stogies, which…
Mexican Coke has been trending up over the past couple of years. Aficionados claim that Coca-Cola made in Mexico, unlike most American Coke, is tastier because it’s made with real sugar instead of the now-pariah high fructose corn syrup. The exception is Passover Coke, which is sold in grocery stores…
Garcia’s is more than just a quarter-of-a-century old restaurant. It’s a multifaceted story incorporating a family legacy, a wholesale business, a market, and occasionally, Suite 343 at Sun Life Stadium. Huh? Yep, feeding the hoity-toity box at the Dolphin home games is a new leap of faith for the Garcia…
Just when you thought there couldn’t be another show about people gallivanting around the country eating and drinking, along comes Drinking Made Easy, a 24-episode show that travels the country in search of local libations and tippling traditions.Zane Lamprey and his drinking buddies, Steve McKenna and Marc Ryan, are actually…
In alphabetical order:Acqua in the Four Seasons Hotel MiamiAqua connotes greenish-blue. Acqua connotes the restaurant helmed by chef Patrick Boucher in Miami’s Four Seasons Hotel. The Life Acquatic is a movie with Bill Murray, but has nothing to do with restaurants.Azul in the Mandarin Oriental MiamiTables at Azul look out…
[jump] It boasts a thin, hearth-charred crust topped with roast pork, ham, shredded cheese, sliced pickle, and a drizzle of mustard-mayo dressing.But where it at?Hint: You won’t find it listed anywhere online because the restaurant that serves it isn’t open yet. We’ll give you a couple of days to chew…
Xixon: bigger, better
Stolichnaya, the famous Russian vodka, is hunting for the next Stoli Original. The theme: “Would You Have a Drink With You?” To win, all you have to do is submit an audition tape online. The public will then vote on which video has the most “flavor.” The winner will be…
A breakfast favorite and Ocean Drive staple for years, Front Porch Café will be moving up the street from its home of 20 years at the Penguin Hotel to the Z Ocean Hotel. “There were some lease issues here,” said Michael Hamilton, co-owner of the restaurant, about the reason for…
Does the thought of being calling incompetent and stupid on national TV turn you on? Do you enjoy being told repeatedly you are doing it wrong? Like the idea of crying in front of your colleagues? Yes? Then make sure to attend the open casting calls for Hell’s Kitchen –…
It might seem like some kind of miracle that an Italian restaurant is offering vegan fare. Wait…it is a miracle that any fine dining restaurant would want to do vegan cuisine. Nevertheless, it’s true, South Beach’s Escopazzo has a section on its menu entirely dedicated to raw, vegan specialties. Executive…
It’s 3:30 on a Wednesday afternoon and Vincent Pantoliano, executive pastry Chef at Meat Market, is in the kitchen experimenting with different ingredients and techniques. He wants to get the right textures and flavors. He often comes in early so there’s extra time to “play” in the kitchen.This adventurous spirit…
Yesterday we highlighted The Elegant Chef’s Guide To Hors D’Oeuvres And Appetizers by British celebrity chef Antony Worrall-Thompson. Today we share his manner of shaping filo dough into a frying pan shape that makes for a snazzy presentation of whatever it is you fill it with. The recipe in the…
After a five-month renovation, Caffe Da Vinci will reopen in mid-November at its familiar Bay Harbor Island location. The Caffe first debuted in 1994, but this re-launch is under new ownership that took over last year. Executive chef Jose Cadavid’s new menu is tabbed as “contemporary Italian cuisine with influences…
It seemed troubling yesterday morning when only 140 of the $125 tickets for World Festival Miami at the Palms had sold. But a crowd of at least 300 showed and was greeted by bright-eyed, smiling kids who benefit from Common Threads, a nonprofit that educates mostly low-income children about the…
Bears in Russia have joined the likes of Hollywood A-listers by going on a diet. They’re eating mostly protein in order to, you know, shed those unwanted extra pounds. These ursine giants — usually content with feasting on complex carbohydrates such as forest berries and mushrooms — have begun consuming…
If you’re not a subscriber to our weekly Café Bites dining newsletter, here’s a taste of what you’re missing. Click here to subscribe.Who needs a Festival of Lights when you can have a Festival of Chefs? Disney’s smarmy little rodent, perhaps. But for the rest of us, a festival of…
Ingrid Bazin, or Ingrid B, is a host and promoter of three weekly events in Miami. She fuses her passions for poetry and soul music into Soulcial Sundays at B.E.D., a live music dinner party and jam session; the Bohemia Room spoken-word night in Midtown Miami; and the Flow Fridays…
When I purchased this cookbook in 1984, it simply blew me away. I had never seen cuisine like it: iced tomato bisque with avocado and basil sorbet; beef carpaccio with rock salt and oysters; smoked salmon and leek nest with soft-boiled quails’ eggs and smoked cod roe sauce. Remember, this…
Hint: It’s a Chinese restaurant. Take your best guess and post in the comments section. Answer correctly and you receive our utmost respect as well as the title Smartypants of The Week.Photos of the duck in appetizer and main course form follow the jump…..
