If you’ve been to Bird & Bone for dinner, you know Hales’ Nashville hot chicken is enough of a reason to return. But evening dining aside, the restaurant is worth a visit in the morning, when the kitchen quietly whips up an affordable, Southern-inspired breakfast from 7 to 11 a.m.
This past March, Max Santiago abruptly announced his departure from the Salty Donut, Wynwood’s famed artisanal doughnut shop. Now the acclaimed pastry chef has joined the Sugar Factory American Brasserie chain as a corporate pastry chef.
Todd Erickson is opening GLAM, a plant-based fast-casual concept in midtown Miami, at the end of June. “GLAM,” by the way, stands for “Green Living Animals Matter.”
Frans is standing in the middle of her compact organic garden just steps from the beach. After a two-year hiatus, she has returned to Essensia at the Palms Hotel & Spa to introduce a Caribbean-inspired menu, a direct reflection of her travels during that time away.
A Miami Beach ice-cream institution is taking its flavors to new heights. JetBlue passengers are now able to enjoy frozen treats from the Frieze 35,000 feet in the air. The Lincoln Road staple was selected as one of five artisan ice-cream makers to participate in the airline’s new locally sourced ice-cream experience on Mint flights.
So far, 2017 has been a year of big openings and bigger expectations on Miami’s restaurant scene. The SLS Brickell illustrates the trend via new offerings from both Spanish superchef José Andrés and local hero Michael Schwartz. Then there’s Kris Wessel, whose short-lived Oolite and beloved Red Light Little River…
At the Acqualina Resort & Spa in Sunny Isles Beach, find challah bread, grape juice bottles, and Zak the Baker chocolate babka inside a glass display case. This past April, the resort opened Kosher-to-Go, a modern kosher marketplace.
Miami’s restaurant scene is better than ever, with many new eateries opening this mast month.This weekend, why not find a new favorite place to eat? Here are stories on five new restaurants to give you a delicious head start.
Brunch is still one of Sugarcane’s staples. But the restaurant has made a few changes. As of May, brunch is now bottomless and offered only Saturday. Find unlimited mojitos and sangrias from 10:30 a.m. to 4:30 p.m. for $25 per person. Drinks are accompanied by live music from Los Clasicos de Cuba, a four-piece band specializing in Cuban-inspired tunes, from noon to 4 p.m.
Here are the best ways to snag freebies on National Doughnut Day.
Sherwood’s Bistro & Bar, a new place on Northeast Second Avenue and 83rd Street, gets its name from Sherwood Forest. That is not only Robin Hood’s merry hangout, but also a subdivision of the Village of El Portal. And like the nearby community that bears its name, Sherwood’s is charming, slightly idiosyncratic, and steeped in the area where it’s located.
Sunday, June 4, is National Cheese Day, and because cheese makes everything taste better, New Times scoured the Magic City for the best and brightest dishes offering gooey goodness.
This week’s National Doughnut Day isn’t just another silly, made-up food holiday. It’s actually a 78-year-old day of remembrance established by the Salvation Army in 1938 to commemorate “doughnut lassies,” women volunteers who were sent to France during World War I to help distribute the fried-dough treats in an effort to make soldiers feel more at home. That translates to specials on plenty of doughnuts when the annual holiday rolls around, this year Friday, June 2.
May in Miami saw both the weather and the city’s restaurant scene heat up. Once again, significantly more restaurants opened than closed. A host of local concepts continue to expand, including Tap 42, Harry’s Pizzeria, Raw Juce, and Angelo Elia.
In September 2016, New Times food critic Zachary Fagenson visited Philadelphia and was enamored with Dizengoff, James Beard winner Michael Solomonov’s hummus restaurant. The Philly-based chef had already announced his award-winning Federal Donuts would open in Wynwood, but Fagenson lamented the fact that Dizengoff would not be a sister to the fried-chicken-and-doughnut eatery. Whether fate, the culinary gods, or Solomonov himself heard Fagenson’s plea remains unknown, but Dizengoff is coming to Miami.
New England seafood with Cuban flair has arrived in Miami with the opening of Ella’s Oyster Bar in Little Havana.
Good news, dessert junkies: You have plans for National Dessert Day this fall. Miami’s largest sweets fest — Dessert Wars — will return a second time this year, October 14, with more than 30 vendors and 20,000 sweets.
A wide bowl striped with narrow white and black lines arrives filled with a knot of thick, opaque udon noodles sturdy enough to grip with chopsticks but delicate enough to absorb the spicy ocean tonic infused with ginger and kelp in which they float. The soup is filled out with…
Antico Pizza Napoletana, housed where David’s Café used to be (1058 Collins Ave., Miami Beach), opened with the goal of incorporating owner Giovanni Di Palma’s several Atlanta-based restaurants into one eatery. The South Beach location serves menu highlights from his Antico Pizza Napoletana, Gio’s Chicken Bar Amalfi, and Caffè Antico under one roof in what Di Palma calls the “centro storico.”
On the corner of West Flagler Street in Little Havana, Edukos serves arepitas, hot ceviche, and alligator sliders. About a block from Marlins Park, this cozy, industrially designed tavern isn’t the place for a postgame burger and beer. Categorized as a Venezuelan-American gastropub, Edukos, which opened in early May, is…
Miamians order juice cleanses a whopping 583 percent more than any other city in the nation, which might explain the recent opening of Joe & the Juice, located about a block from Lincoln Road in South Beach.
Before it was filled with the aroma of espresso and the spray-painted canvases of Atomik’s grinning oranges, Javier Betancourt’s White Rose Coffee (6426 SW Eighth St., Miami) was a coke-and-wine den. “When we started building out the bathrooms and pulled down the towel holders, there were stacks and stacks of cocaine baggies behind them”…
