Good news, South Beach, Chow Down Grill is coming to the neighborhood next week. No longer will you need to trek to Surfside to get your fill of homemade noodles and dumplings. The new location is much larger, features a full bar and extensive cocktail menu, and is open until…
In his early forties, Greg Davis is the youngest master distiller in the bourbon industry. He’s in charge of production and taste at Maker’s Mark’s Victorian distillery in the countryside of Loretto, Kentucky. The beautiful structure has been functioning as such since 1805 and is listed on the National Register…
Tomorrow is National Oyster Day, as if we needed an excuse to honor the most delectable of readily edible seafood, fit for consumption as soon as it is pulled from the sea. We begged Executive Chef Sean Bernal of Blue Door Fish at the Delano, for public insight into his…
French artist Denis Darzacq has become known worldwide for his photos, which typically incorporate a jumping, twisting, or otherwise active single human set against a busy background. When we caught sight of his Hyper 2007-2009 series on display at the Laurence Miller Gallery in the past (as part of Art…
Last night marked the second face off between chefs for the title of champion of the grill at Whole Foods in Coral Gables. Chef Samuel Gorenstein of BLT Steak at The Betsy Hotel was pitted against Chef Michael Jacobs, who caters to the whims of our hometown boys, the Miami…
Lido’s Mark Zeitouni, executive chef at the Standard Hotel’s restaurant, adds his Egyptian background and the farm-to-table aesthetic he learned in San Francisco to his Mediterranean dishes. That includes his handcrafted pickles. According to Zeitouni, it’s a long process, but one that’s easy enough to do at home. “It is…
Tropical Storm Emily is moving northwest and close to making landfall on Haiti and Dominican Republic. Though the latest projection by the National Hurricane Service has Miami just outside the “cone of death”, food truck owners have two concerns: the safety of their trucks in a wind storm and the…
Truluck’s on Brickell keeps on truckin’
Daniel Boulud’s Miami outpost of DB Bistro Moderne captured the distinction of most fabulous French restaurant in our Best Of Miami 2011 issue, beating out oldies but goodies who have been serving up escargots for ages. Here’s a round-up of our other favorites who remain heralded, even without the official…
Ever since we had our first taste of smoked ice cream last week, we’ve had smoke on the brain. Sure, we could take the easy road and hit our local barbecue joint, but there’s nothing like the feeling you get from smoking your own meat.If you’ve never tried smoking (food)…
MasterChef season two contestant Tracy Kontos, of Coral Springs, took time out of her busy cooking schedule — and fending off Gordon Ramsay — to talk with Short Order about her experience on the Fox reality cooking show. One of six contestants left, Tracy gives her take on the contest…
Mark Zeitouni, executive chef at The Standard Hotel’s Lido, gave us a little insight on his food influences and his unique style of pickling in yesterday’s interview.The rising chef preserves his own vegetables by pickling them right in his own restaurant. What started as a necessity in San Francisco’s farm…
Tropical Storm Emily is churning her way through the Caribbean and, according to the National Weather Service, Miami is in the “cone of death”, with Emily predicted to affect us around Friday evening. Everyone in south Florida is supposed to have a hurricane survival kit filled with batteries, flashlights, water,…
The Miami food truck industry seems to add a new truck to the roster every day. If you want to get in on the booming truck industry, you can either pony upwards of $100,000 to purchase a brand new fully-customized food truck with state-of-the-art equipment. Or you can start your…
In this corner: Lemon-ricotta pancakes from chef/owner Michael Schwartz and pastry chef Hedy Goldsmith at the iconic restaurant Michael’s Genuine Food & Drink.In the opposing corner: A different interpretation of the same pancakes from chefs Geoffrey Zakarian and Jamie DeRosa at the recently opened Tudor House Restaurant at the Dream…
Tropical Storm Emily formed yesterday in the Caribbean, and if you’re like us, you’re getting your gourmet canned food ready in case she hits on Saturday. If you want to take an even less practical route, how about pickling some cucumbers in case you need to preserve those veggies for…
When Morgans announced that it was opening a South Beach location in the old Joe Allen spot, more than a few people wondered what it would be like. Normally when a restaurant closes and another opens in its place, there’s not much conjecture about whether the new restaurant will fill…
Azul Chef Joel Huff will take a short vacation from the kitchen madness that Miami Spice creates to appear on Today. Huff, who took the post as chef de cuisine at Azul as recently as March, was recently spotted serving up Japanese corn custard with Iberico ham at the Miami…
This week, we’re whipping out our craft brews and celebrating beer snobbery by clearing our calendars on August 4 for International Indian Pale Ale Day — a tribute to the bitter, hops flavored beer we all pretend to love.Cervezas in South Miami is kicking off IPA Day early by offering…
Over the past several days, we have reviewed Miami Spice menus. The $35 prix fixe, three-course promotion began yesterday and runs till September 30. Some restaurants embrace this program with more of a giving attitude than others. We categorize those that are extremely generous with choices and availability as “great.” Worthwhile deals…
Burger Beast is out and about again. One of Miami’s first food truck devotees, the Beast is still heavily involved in the scene (we told you about his food truck tracker app in the works), but now he’s moving inside — at least on Wednesdays. Burger Beast is teaming up…
Michelle Bernstein was kind enough to post her recipe for Crumb on Parchment’s cherry-vanilla scones on Tasting Table. If you haven’t had the pleasure, the scones are oversize and somehow both dense and fluffy. It’s quite an achievement. The scone flavors rotate daily, so although the variety brings an adventure…
