When Gary Sanon-Jules was growing up in Port-au-Prince, he and his classmates would stream out of school at 3 p.m. and run to the fresco tap-tap — better known here as a snow-cone cart.This past Friday, Gary wheeled out a fresco tap-tap in front of Tap Tap Haitian Restaurant, on…
Short Order has learned that The Villa by Barton G. is in the process of changing executive chefs. This means chef Justin Albertson is out, his sous chef has temporarily taken over, and a new top toque will be in tow “within the next few weeks,” according to a Barton G…
The place: Barú Urbano 1001 S. Miami Ave., Miami305-381-5901barurbano.comThe hours: Monday through Friday noon to 8 p.m.The deals: All wines and drinks are half off, with no exceptions. Barú’s menu breaks down every drink’s price based on the liquor or wine of choice. Thus, wines will range from $3.75 to…
Sugarcane’s chicken yakitori works equally well as a palate-prickling starter to stimulate the appetite or as a bar accompaniment come cocktail hour. What’s not to like? Plump pieces of juicy breast meat, interspersed with snippets of leek-like Tokyo scallions, get lightly charred in a robata grill and glazed with a…
He’s not meek, and he’s not shy. He eschews traditional chef uniform whites for head-to-toe black and finishes off the look with chunky plastic eyeglasses, multiple beaded bracelets, a lime-green G-Shock watch, and a mane of hair that would make John Stamos jealous. He can tell you the top eateries…
Ali Aziz of Middle East Best Food says, “I make best pita in all of Miami, whole state, maybe whole country.” The humble baker has almost 40 years’ experience as a shop owner and baker in Miami.But his roots go all the way back to Jerusalem. In the 1950s, he…
Have you seen this month’s issue of Edible South Florida, featuring a seminude Dr. Richard Campbell, senior tropical fruit curator at Fairchild Tropical Botanic Garden, lounging in a bathtub full of mangoes? Paula Niño wrote about it yesterday, but we didn’t realize he was actually soaking in a sea of…
Those of you who enjoy the Immaculate India Pale Ale and Brother Aarons Quadruple from the friendliest and most dive-a-rrific bar on South Beach, we mean The Abbey Brewing Co., or course, better prepare yourself for some bad news. That’s right, the Abbey will be closing July 14. But before…
For raw foodists who are still deeply feeling the patriotic spirit and Miamians who can’t stomach dairy products but want to celebrate National Ice Cream Month with the rest of this sunny city, we present recipes for red, white, and blue “ice cream.” (They’re really dairy-free sorbets, but they’ll refresh…
Pizza isn’t the official headliner, but it surely steals the show. There are four choices each of vaguely oval-shaped red-sauced or white-cheesed pies. The most basic version gets topped with tomato sauce, fiore di latte and Reggiano cheeses, olive oil, basil, and little crackles of sea salt. The dough is…
It wouldn’t be too much of a stretch to say that Dr. Richard Campbell lives and breathes mangoes. The senior tropical fruit curator for Fairchild Tropical Botanical Garden can tell exactly when a mango is ready to pick, assess its quality and tell you where it’s from and what it’s…
OK, LeBron, all you have to do is let the word Miami mellifluously slide from your lips tonight and everybody will be happy. Extremely happy. And we know you’ll be besieged with all sorts of stuff as soon as you make your announcement, so feel free to print out this…
Last week, we complained that local chef Andrea Curto-Randazzo was getting little airtime on this season’s Top Chef, which can be a good thing or a bad thing. Good because it probably means she isn’t going home anytime soon (the show is notorious for focusing the entire episode on the…
Hummus was around during ancient Egyptian times. Cleopatra was probably hand-fed the stuff between grapes while men fanned her. So how is it that after thousands of years of practice, so many eateries prepare crappy renditions of the simple dish? Locally, you can find plenty of spots that need new…
Heading north on I-95 through Georgia are roadside signs in bright red marker luring you to stop. They promise fresh peaches, tomatoes, watermelon, Vidalia onions, and boiled peanuts. At Exit 58, we leave the highway for “Mrs. T’s Diner-Southern Country Cooking.” Soon we spot a house with a large porch…
July 4th weekend traditionally signals the end of lychee season. Earlier this week, my wife snared a bag of the last of lovely Paradise Farms’ Sweet Heart lychees. More to the point: Gabriele Marewski, bless her sweet heart, knows how much my wife loves this fruit and put some aside for…
Vodka isn’t really part of our everyday pantry. Unless we’re making penne alla vodka, we’d rather drink it than cook with it. But here’s an idea for how to use flavored vodka in a salad. Finnish-American chef Sara La Fountain created this dish as part of the Cooking With Finlandia…
Restaurant, bar, and nightlife blog Eater does a series of food interviews with musicians, called Sound Cheque (get it?). This week, it interviewed Passion Pit bassist Jeff Apruzzese, who has visited Miami twice this year — the first time in March for Ultra Music Festival, the second time in June for a headlining…
Pascal’s on Ponce is flat-out one of this city’s best spots for dining. The food is prepared so delicately, and the flavors are divine. Pascal’s isn’t necessarily known for its gnocchi, but this stuff is unbelievably good: twisted, spätzle-size pearls of ethereal potato-based pasta adorned with oyster mushrooms, creamed with…
Nany’s Bakery, a Pembroke Pines favorite for the past four years, now has a South Beach branch — except this one is called Nany’s Café. The Colombian restaurant opened in May on a stretch of Washington Avenue that is suddenly getting busy with new eateries (such as Miss Saigon and Otentico)…
Otentic in South Beach offers crepes and homemade French fare at good prices
Are you bored? Hungry? Want to eat your way to intoxication? We’ve scoured the world for the top 10 foods that’ll get you high, exposed the rumors and lies, and now we can explain why some of these can kill you. Prepare for food education…
