Inspired by his love of tattoos and rat rods, Richard Hales, owner of Sakaya Kitchen, is preparing to debut his food truck this Sunday at the Fall of the Arts Festival. His Dim Ssam A Gogo food truck hopes to “bring good food to the streets with no frills.” Rat…
‘Old Dirty Dawg’ by chef Jeremiah at gastropod MiamiThis week we profiled two muralists, one whose art graces the walls of two local restaurants, the other a guy who just knows where to get good eats. We also previewed an arts festival jam packed with good food and a pop-up…
While it may look pretty, the Rock & Roll is anything but a decoration. Feast your eyes on this beauty from Moshi Moshi in South Beach. Sure, many of us are used to going out to an overpriced Beach sushi bar where you’re paying for ambiance. However, this little hole…
If you have been keeping up with our Cultist blog (and if you haven’t, shame on you!) you would know two things: 1. The Wynwood Gallery Walk is this Saturday and 2. It’s getting ever more popular for offering drinks to guests. If a free drink (or two) sounds appealing,…
Kaspia in the Webster Hotel on 12th and Collins has a bizarre history. It’s a branch of a Parisian restaurant opened by Russian emigres in 1926 that serves vodka, caviar, champagne and not much more. Yeah, they call that a restaurant. And you could spend $1,000 on a meal. Bozhe…
Beer used to be a sea of sameness. It was a choice between regular or light, bottle or draft. Let’s be honest, a Corona tastes like a Budweiser tastes like a Coors.But these days, the American beer world is undergoing a revolution. Even Florida is making some pretty killer brews. Fresh…
From pristine New Zealand comes Steinlager Pure, the new, “fiercely preservative and additive free” beer. The two types of hops used in the brew are “Nelson Sauvin”, developed for its aromatic characteristics; and “Pacific Jade” for its highly intense flavor. Together, they create a beer with a light hop nose,…
David SamayoaSerrano ham croquetas at Dolores, but you can call me LolitaA croqueta is an ideal street snack. It’s cheap, portable, and easy to eat on the run or while lingering over a counter. Typically filled with ham, chicken, or fish, croquetas pack a protein punch and will quickly subdue…
An amuse bouche to keep you stimulated until the main review of Zuma gets served next week.”…in Japanese-American restaurants, izakaya has come to mean simply the serving of small plates of food as they issue from the kitchen. Sounds like it could lead to a haphazard meal, but Becker (who…
A good restaurant experience is always about the food. But sometimes you can’t help but notice the artwork on the walls, and Erni Vales, contemporary urban artist, knows just how to draw you in. His larger than life murals cover the walls of several Miami restaurants, so whether you’re biting…
Photo by David Giesbrecht/BravoThe final four Top Chef contestants.So what do you get when you put a bunch of American chefs in Singapore? Confusion, apparently. Engrish, I can’t readz!!! Everyone’s favorite cocky bastard Angelo came in with guns ablazin’ only to be cut down to size before the episode was…
The Place: Kitchen 305 (at the Newport Beachside Hotel & Resort) 16701 Collins Ave., Sunny Isles Beach305-949-1300The Hours: Monday – Friday, 5:30 – 7:30 p.m. The Deals: Get 50 percent off all appetizers and drinks. The food menu includes options like Key Lime Conch Fritters ($4.50), Kobe Beef Sliders ($7.50),…
For everything that 11th Street Diner’s is not, Magnum Lounge’s fried chicken (emphatically) is: crispy breading fortifying juicy, meaty pieces of tender chicken that is perfectly seasoned. It is, hands down, the best fried chicken in Miami. Sorry Joe’s Stone Crab and Publix. The experience of dining at Magnum is…
Back in July, Short Order reported that Sef Gonzalez, aka the Burger Beast, was selecting the best of the best in South Florida street food for the Arsht Center’s Fall for the Arts Festival. Well, it’s finally here. This Sunday, 20 food vendors will congregate in the same location for…
Chef John Critchley showed guests at Whole Foods Coral Gables how to prepare some of the dishes from Area 31’s Miami Spice menu recently. In an earlier post, Short Order presented Chef Critchley’s watermelon salad recipe, along with step-by-step photos. Now we’ll show you his preparation of Key West yellowtail…
Yesterday, we highlighted Julia and Jacques Cooking at Home cookbook. Today we share two recipes for Provençal Tomatoes — one from each star culinarian. The book is filled with useful tidbits of advice. Here are just a couple culled from the Provence recipes, which follow the jump.Julia on using a…
Fin and Q American Barbeque shine
Last year it was peanut butter. Last month it was eggs. Who knows what food-borne illness outbreak will hit us this month. Seems like outbreaks are coming at us faster than New Jersey-based reality TV shows these days. But besides satisfying morbid curiosity by checking out what’s cooking on the…
In a few weeks, Andreas Schreiner, Jose Mendin, and Sergio Navarra will open Pubbelly right around the corner from Purdy Lounge, on sleepy 20th Street, It’s a space with sky-high ceilings and exposed brick, more reminiscent of Chelsea in New York than South Beach. They instantaneously knew this was going…
Last night at Whole Foods Coral Gables, Chef John Critchley broke down some of the dishes from Area 31’s Miami Spice menu. Of course, he added that deft touch that only decades of practice can bring. However, the recipes are relatively simple for the home cook to replicate.Critchley prepared a…
“Scene Eating” is a new Short Order interview column. We’ll provide a glimpse into the food habits of our community, focusing on people who make living in Miami more interesting, sane, and worthwhile. They don’t necessarily work in the food industry. If you’re curious about the food habits of a…
[jump] Crêpe cravings have apparently seized me, as I only recently touted savory ham and cheese crêpes at Otentic on Washington Avenue. And now I’m back to share my enthusiasm for A La Folie’s Nutella crêpe. The batter here is made with buckwheat flour, which lends a better flavor than…
