It’s not a good idea to drink and drive, Einstein, but heck — it can be a freakin’ blast drinking and bowling! Did you know you are awarded double points for getting a strike in your neighbor’s lane? Yeah, we’ve never heard that one either, but try it out and…
What makes a hot dog Colombian? These days, it seems like the more outrageous the toppings the better. Whipped cream and plum sauce, anyone?A Colombian hot dog is typically topped with chopped onions, crushed potato chips, and generous squirts of ketchup, pink sauce (basically a mix of ketchup and mayo),…
One of the things I liked about a media dinner attended last Friday at Bourbon Steak Miami is that nothing in particular was being plugged. Nothing, that is, other than delectable cuisine prepared by chef Michael Mina (in town for the Super Bowl) and executive chef Gabriel Fenton. The food was…
This is wet-nap food. You know, the kind best consumed bent over so the juices don’t Jackson Pollock your pants. You eat it with your hands, because it tastes better that way, and you relish licking every last drop of sauce from your fingers.Midtown’s Sakaya Kitchen provides wet naps next to…
You might not have been aware that February is National Soup Month or that the Original SoupMan soups are now available in frozen form at your favorite Publix — assuming your favorite Publix isn’t the brand-new, fancy-shmancy one on the corner of Alton Road and Sixth Street in South Beach…
What it is: Shrimp dumplings flavored with shittake, asparagus, scallion, grated ginger, sesame oil, soy, white pepper, and sea salt. Ponzu-style sauce has citrus juice, soy, sesame, and a little chili. These suckers are homemade and delectable.But… where it at?We haven’t stumped anyone in a long time, but there are a…
“Why use oil if you’re using Serrano ham?” asks chef Jonathan Wright. He’s referring to taking advantage of the natural fat of what many foodies consider the finest ham in the world, and that philosophy extends to all the dishes at the Grill, where the best ingredients are flown in for use…
You’ll find women swooning at the bar at Burger & Beer Joint. It’s not just the terrific burgers and duck-fat fries that have everyone gaga over this Miami Beach hot spot. It’s also the good looks and humor of 31-year-old bartender Michael McDonald. He won’t take his shirt off, but…
You don’t have to be a college kid to go to college, you don’t have to be concerned with grades to get an education, and at MDC’s School of Community Education, you can empower yourself with knowledge from a world of learning opportunities.In downtown Miami, there are eight classes taught…
Hello, evil tooth-rotting, sugar-bombing, heart-starving, blood-sludging, junkie-making, fat-promoting, cancer-juicing, world-dominating multinational corporation. Thanks for this excellent Simpsons Super Bowl advertisement. Just kidding, Coke. We love ya.We used to be billionaires too. Then, one day, the bank showed up and seized all of our assets. No more mansion. No more Learjet…
As a countdown to New Times’ “Best of Miami” 2010, Short Order is serving up 100 of our favorite dishes in the 305. Send your nominations to cafe@miaminewtimes.com…
Like us, you’re probably just a regular person with a job, a dog, and an empty bank account, so this weekend won’t be a three-day bender chockablock with coke, caviar, and potentially criminal activity. But if you’re either sexy or desperate enough, you could try to con your way past…
Ah, Marc Vidal. The very mention of his name makes us locals drool for his Spanish-style creations. If you became a member of the Vidal fan club after tasting his famous fried eggs with potato crisps and Serrano ham at Por Fin, fret no more–he’s been executive chef at Solea…
Charlotte Bistro’s chef/owner, Elida Villaroel, describes the décor of her Coral Gables restaurant as homemade. The work of she and her husband, the small, homey space could very well have been taken out of the pages of Design Sponge.Black and white tile floors contrast against mismatched chairs, some in bright…
The ultimate Who Dat, Emeril Lagasse is in Miami Beach for Super Bowl weekend to cheer on his hometown Saints, whip up New Orleans-themed snacks at his eponymous restaurant and hang out with famous friends like Mario Batali and Archie Manning. His eatery, Emeril’s Miami Beach, has turned into the…
Cape Cod Room changes up.Merly Bermudez keeps it hot and sexy at Prime Italian.Behind the scenes at a genuine cook book photo shoot.Plato Royale: battle of the hashbrowns.Valentines Day where to eat guide.Super Bowl shrimp dip.Red Light is MiMo HQ for Saints Fans for Super Bowl…
According to the PR rep, Badrutt’s wasn’t attracting enough of a moneymaking crowd in the wee hours so they gave it a new name — JB Kitchen & Bar — changed over the concept, gave it a facelift, and brought in two chefs. Yep, two: one Peruvian and one classic…
As a countdown to New Times’ “Best of Miami” 2010, Short Order is serving up 100 of our favorite dishes in the 305. Send your nominations to cafe@miaminewtimes.com…
Why sit in a smoky, stinky sports bar, staring at those mini-skirt-clad waitresses and sucking down cheap beer when you can do the Super Bowl in style? (Besides, can’t you get your best girl to wear a cheerleading uniform and serve you anytime?)All seven of Morton’s The Steakhouse South Florida…
The bacon craze is not new to South Florida, and the nation. However, this smoky trend is now infiltrating our Mexican restaurants. At nascent hot spot El Scorpion (in the old Tuscan Steak space on South Beach) pork-loving patrons can order bacon with their guacamole, nachos and tacos. The “Elvis”…
A taste of next week’s Cafe Review:Rodriguez’ ceviches were once seen as radical departures from the lime/onion/cilantro norm. Nowadays you’re as likely to encounter a creamed herring ceviche with bagel croutons as you are a traditional rendition, but D-Rod remains the master of marinated raw fish (and credit to executive…
Kim Birkedal Hartmann is a fourth generation French Cognac boss. His family has been in the business since 1887.He recently partnered with American rapper Ludacris to produce Conjure Cognac, a liquor blended purposely for mixability, a concept alien to Cognac purists who believe the drink should be served neat, as…
