I’ll spare you the history and other razzmatazz about orzo and cut straight to the chase: It tastes really good when toasted. Just spread the little ovals in an even layer on an ungreased baking tray and pop into a 250F oven for about 25 to 30 minutes — or…
The Water Club in North Miami Beach gets a wet start
Competitive eating, pickle style
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.Let your taste buds be seduced by luscious food, nice pours, and a sexy atmosphere at October Wine Fest at the Forge.This Wednesday and Thursday (and every remaining…
Once upon a time, there was a seafood restaurant on Douglas Road and Flagler Street. People came from all around to sample its fresh and delectable seafood dishes. Then one day, the wicked stepmother put a curse on the lovable owner of Fico Key West Seafood making him move his…
In preparation for tomorrow night’s Iron Fork, Booze Hound has been stalking the nominated mixologists. The first one we were able to track down was David Ortiz from Club 50 at the Viceroy. A long-time South Florida resident, David makes cocktails with a deeply native feel. Blessed with a Miami…
carnitas tacosDo you have tickets for the Heat home opener against the Magic on October 29? Get ready for a sensory overload of sight, sound and taste. And it won’t just be the trifecta of Dwyane Wade, LeBron James and Chris Bosh. The food at the American Airlines Arena just…
We’ve been looking forward to this one more than most. For one thing, Vino e Olio is a beauty. The 5,600-square-foot space looks very cool with glass-lit walls and all, plus there are 200 seats on a 2,500-square-foot outdoor terrace too. As owner Alessandro Cecconi says, “Life is too short…
My father is Mexican and I grew up traveling extensively throughout the country, so I’m pretty demanding when it comes to that cuisine. I’ve eaten it from the furthest corners of Homestead to the most gleaming tables of South Beach nouveau-Mexican eateries, all in search of anything that will take…
It’s not all about the steak at 1500°, you know. Chef Paula DaSilva happily shared her recipe for this slightly spicy, super flavorful shellfish dish. To read more about our favorite Hell’s Kitchen survivor, see parts one and two of our interview.Clams, Chorizo & Aji Amarillo BrothServes 660 littleneck clams3…
Courtesy of ECOMBBar recycling parties are the kind of thing Luiz Rodrigues does to inject some environmental awareness into the South Beach lifestyle. The Brazilian-born Rodrigues is the executive director of ECOMB, or Environmental Coalition of Miami Beach. ECOMB’s “Raising the Bar” promotes recycling at bars both because it’s the…
Yesterday, we introduced you to Quinoa 365: The Everyday Superfood, a new cookbook that offers 170 ways to prepare the ancient and highly nutritional South American grain. Today we share one of those recipes, which is for a fresh cucumber and dill toasted almond salad. It’s easy to make; light,…
Miami’s own Lime Fresh Mexican Grill may be the nation’s fastest growing chain. Just last week, a new place opened down by the Miami Courthouse. Another new place opens this week In Orlando. And the firm just inked a a deal with lagging Ruby Tuesday’s chain to open 200 new…
The most exclusive table in town just sprouted up in Downtown Miami. The Intercontinental Hotel launched Table 40, a chef’s table concept, in honor of its Executive Chef Alexander Feher. The place celebrates Chef Feher’s fortieth anniversary with the Intercontinental Hotel brand. It’s also the only Chef’s Table in downtown…
Snickers has had some nutty commercials in recent months. There was the Betty White/Abe Vigoda football spot, then the Aretha Franklin road trip bit, and now the creepy Halloween campaign:…
Part two of our interview with Chef Paula DaSilva at the new 1500º can be read below. Read part one here.New Times: Are your prices at 1500º going to reflect the additional costs of sourcing?Paula DaSilva: We want to drive the prices down because we don’t want to be competing…
The Setai’s got a new chefBeginning tomorrow, (Wednesday), David Werly takes over the job of Setai’s executive chef, the position Jonathan Wright ditched to embark on a Barbados adventure. He will be responsible for The Restaurant, The Grill, The Pool & Beach Bar, The Bar & Courtyard, and in-room dining…
Alaskan King Crab season has begun, and Red, The Steakhouse, has got them. “At least once a day I get asked when we’re bringing back Alaskan King Crab, so I’m happy to now be able to say ‘it’s here!’,” says executive chef and partner Peter Vauthy. He also adds that…
Juan Carlos Lopategui has a long culinary background that started back in Puerto Rico on his family’s fishing boat. JC,as his friends call him, “grew up on the water sport fishing. I think that’s why I am obsessed with ceviche.” It’s easy to become a ceviche fanatic with the fresh…
El Mago de la Frita, the 25-year old mainstay on SW Eighth Street and 58th Avenue that serves up Cuban-style burgers, doesn’t really need any extra publicity. The joint is always packed with Cuban viejitos and families grubbing on the $3 paprika-seasoned patties and shoe string fries nestled in toasted…
This cookbook is hot off the shelves, and it’s what they call a holiday stocking-stuffer for that health-oriented foodie family member or friend. There are 170 recipes for quinoa, which is about 160 more than you’d think existed. Lots of bright, pretty photos are interspersed with the recipes, and everything…
Close to 300 tickets were sold to yesterday’s Ceviche Throwdown. Miamians, tweeples, foodies and judges alike came together to benefit the Friends of the Fishermen, a nonprofit associated with the Louisiana Seafood Promotion and Marketing Board. Congratulations to Sugarcane Raw Bar & Grill, Miami International Wine Fair and the South…
