Annually, Art Basel inadvertently gives birth to new restaurants in the city. Just as Hollywood lines up blockbuster debuts at the onset of Oscar season, opening dates for dining venues are moved up (or pushed back) to coincide with the start of the nation’s largest art fair. One of this…
For once, America seems to have one upped Japan in technology.The Dalu Robot Restaurant in Jinan, in China’s northern Shandong Providence, is using robots to serve their patrons. Yes–the servers at Dalu are robots.We know what you’re thinking. What? We actually beat the Japanese to the punch?…
Enough already with the egg nog — a barely quaffable drink only when poured in minor proportion to the rum. But here’s another holiday beverage idea: Kahlúa Peppermint Mocha Hot Cocoa. It has the whole peppermint-Christmas thing going on (especially when festively garnished with a peppermint stick), tastes great, and…
Who was the first to make an ackee & saltfish loaf? According to Michael “Moppy” Daly, he was. And he did it at The Patty Place, his shop in Miami Gardens. In 2008, the place won our Best Jamaican Patty award. But that’s not all you’ll find there.Moppy says, “Ackee…
One of the bloggers here at Short Order recently wrote to Santa about the quality of service in Miami restaurants — noting that we don’t have any and we would really like some. Unfortunately, this is true across the board, whether you pick up a fork at a Sobe hotspot…
These famed San Francisco Bay Area restaurateurs get theirs from Marshall’s Farm Natural Honey. And so do lucky souls such as my wife and I, who took a short drive south from Napa to tour the property. It was a rainy weekday afternoon, so we were the only visitors –…
The Coen brothers’ remake of the John Wayne classic True Grit opens in theaters today, and Wild Turkey Bourbon is ready with a cocktail to match: The Rooster. Named after the irascible main character originally played by Wayne (and now by Jeff Bridges), the drink combines the gold, grit, sarsaparilla…
Nothing says holiday in the States like “Egg Nog.” In Puerto Rico, we drink Coquito. It is a coconut cream cocktail spiked with light and coconut rum, enriched and sweetened with condensed milk, and spiced up with warming, sweet baking spices. So give this holiday tipple a try and liven…
Gaston Gonzalez is the resident tippler and head bartender at Area 31. After years of traveling through South America, he finally chose Miami as his home. And thank goodness at that… The Buenos Aires native currently creates seasonally inspired libations that combine savory spices with fresh fruit and artisan spirits…
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.Don’t want to cook for the holidays but don’t want to eat out either? Epicure Markets in Miami Beach and Sunny Isles Beach are offering three different holiday…
Yeah we promised you in our interview with Marc Randazzo last week that this recipe would be delivered yesterday but it just didn’t come in on time. What were we supposed to do–threaten a former pro boxer? Hardly. We love ya, but not that much.Regardless, here it is. Now take…
Ever since we discovered the food blog Gastronaut Jones, we’ve been intrigued. Not only do we love the name, the blog chronicles some interesting kitchen experiments. Think pork skin cannoli, pig’s tongue confit and more approachable dishes like butternut squash gnocchi. The man behind it all: Jarrett Hann, vocalist and…
Israel “Izzy” Valdes is a single dad whose kids “could never decide where they wanted to eat. It was always either Chinese food, or McDonald’s, or stuff like that. So I thought ‘If they can’t decide, how many other people really can’t decide where to go?” So Izzy got busy…
Sustain Restaurant & Bar opened to the public this past Saturday. I was invited to Friday’s social media preview (complimentary) dinner.The space is airy and open. Most eye catching is a massive wooden rib cage structure hanging along one wall, which managing partner Jonathan Lazar told us is made of…
If you’ve been to Northern Europe for Christmas, you’ve probably seen tons of little marzipan pigs in store windows. What’s the obsession with these sweet little piggies?The confection, made of sugary almond paste in the shape of a pig, is a symbol of good luck in Germany, Norway and Denmark…
Mr. Green Dean is quite elusive.It was hard to get the farmer of exotic vegetables to answer our interview questions. And forget about a picture of him or even his full real name beyond, “My name is Dean.”No matter–the important thing is that we know the name of his alter…
Knaus Berry Farm bakery probably makes the best cinnamon rolls anywhere in the world. We can’t guarantee it, but most people who’ve had them agree. “The recipe isn’t neccessarily secret, but we don’t share it,” says Thomas Blocher, bakery manager. He has been in charge for the past 27 years…
Too early to post a after-Christmas Day recipe, you say? Be prepared is how I counter. Plus I’m not going to be blogging the day after Christmas, so you might as well tuck away this really easy, absolutely tasty recipe for ham steaks with redeye gravy while you can. All…
When Christine Kelly first opened the doors of North Miami Beach’s Shing Wang in April, 2008, it was an all-vegetarian Chinese restaurant — that also specialized (and still does) in Taiwanese shaved ice and bubble tea. The mock-meat soy-wheat gluten substitutions for chicken, beef, pork, and shrimp, when paired with choice…
Nothing to do this Sunday? Need something constructive for the kids? Jump in the car on a road trip south, and fill up on seasonal organic produce, heirloom tomato plants, dried fruit and raw honey. Bee Heaven Farms is turning this Sunday December, 19th into “Farm Day.” Between 11:30 a.m…
We know how much you love the Captcha commenting system now in use on Short Order. Who doesn’t enjoy struggling to read nonsensical phrases to prove they aren’t evil robots. We hate to break it to you, but Captcha is going away. Short Order and the other Miami New Times…
Were you knocked out by yesterday’s interview? If not, read part one again… or we’ll beat you up.New Times: You’ve got tons of photos of celebrities on your walls. Who’s the most famous you’ve cooked for?Marc Randazzo: I cooked for President Clinton and his wife. And a lot of fighters…
