Short Order got our hands on an advanced copy of the Food Network South Beach Wine & Food Festival Cookbook: Recipes and Behind-the-Scenes Stories from America’s Hottest Chefs. Penned by Festival guru Lee Brian Schrager, the 256-page, glossy tome is filled with recipes from telegenic toques like Rachael Ray, Emeril…
Chow Down Grill heats up Surfside
Overheard during the lunch hour at Hawa Fusion on a random Thursday afternoon: “There must be crack in these things. I can’t stop eating them!” Considering it our obligation to investigate, we asked the server what the outspoken gentleman nearby was devouring so enthusiastically. We were told the focus of…
DB Bistro Moderne opens its doors to salivating Miami diners on October 29 in the JW Marriott Marquis Miami, located at 345 Avenue of the Americas. Three-time James Beard Awarded chef Chef Daniel Boulud’s arrival reaffirms Miami as a top culinary destination.Executive Chef Jarrod Verbiak will helm the Miami locale…
Paula NiñoFireman Derek outside Slice N Ice in Coconut GroveA 6-foot-2, tattooed firefighter isn’t exactly the person one imagines baking pies. Yet that’s what Derek Kaplan, a college football player turned firefighter, does when he’s not at the city of Miami’s Fire Rescue Station 1.”I catch a lot of people…
Photo by Mia NunezChef Marco FerraroAhead of the heavily anticipated November grand opening, Wynwood Kitchen & Bar is creating much buzz around Miami. Executive Chef Marco Ferraro, the culinary artist behind Miami Beach restaurant Wish, gave the New Times a one-on-one sneak peek.Described as an “American Brasserie,” it will have…
Five months after the Deepwater Horizon spilled more than 5 million barrels of crude into the Gulf of Mexico, New Orleans economy is still hurting. Three locals toques, Michelle Bernstein, Michael Schwartz, and Peter Vauthy, recently visited re-opened waters, spent some time with fishermen and learned about what the government…
John ZurLe Kabob interiorSituated between Piola and Zen Sushi, at 1250 S Miami Ave., Le Kabob is finally open after weeks of stalled attempts. And what’s not to like about an independent Lebanese/Mediterranean Grill amongst the chains and same-old, same-old restaurants? On a cool night (they’re coming!) get there early…
A quick bite from next week’s Cafe review:Marcus formerly served as pasta maker at Timo Restaurant, and the lush doughs here are delicious — especially the jade-green ones made from basil that wrap around a vibrant chop of organic chicken. Black squid dumplings are special too, filled with shrimp, fennel,…
Interior of the original Cecconi’s in London.October 11 is set as the date for a much-anticipated debut of Cecconi’s Miami in the new Soho Beach House. This will be the third outpost of Cecconi’s, the Venetian-influenced menu already being served in other Soho Houses. Executive chef at the Miami branch…
Osteria del Teatro: South Beach old-school done right
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.Chef Howie KleinbergHowie Kleinberg’s Bulldog Barbecue makes worshipping at the church Howard Cosell built more convivial with an economical roster of hearty, masculine comestibles.Translated into English, that means…..
As our sister Houston Press blog reports, The Physicians Committee for Responsible Medicine is running a television ad that comes right out and says it: McDonald’s food is so unhealthy it can kill you. The ad opens with an obese man on a gurney in the morgue, a half-eaten burger…
It’s coming! The Ninth Annual Miami International Wine Fair will be at the Miami Beach Convention Center October 15-16. We can expect to taste test lots of delicious wines from all over the world. Those who prefer the VIP treatment will be served the top-rated wines from designated area. “With…over…
Thursday, mezcal master Ron Cooper, of Del Maguey Mezcal, and mixologist Tad Carducci, Tippling Bros., will do it Oaxaca-style with Chef Patricio Sandoval, executive chef at Mercadito. The master mixologists will pair mezcal libations with Chef Sandoval’s modern spin on Southern Mexican classics such as tostadas de cangrejo, tacos and …
In spite of the controversy surrounding foie gras, (it was banned in Chicago from 2006 to 2008), there is no arguing the taste of this French delicacy. Directly translated as “fat liver,” it’s made from the liver of a duck or goose that has been specially fattened, typically through force…
Courtesy of Doggi StyleI know someone who humps the air whenever he eats something he thinks is utterly delicious. Sure, it’s kind of crass but when you’re talking about a food stand called Doggi Style — which also proudly boasts a logo of hound hitting a hot dog cart from…
John ZurLotus Garden dining room.From a pleasing experience on a busy Wednesday night two months ago, to a terrible early evening on a recent Saturday, I have experienced is a tale of two Lotus Gardens. It was like stepping into the twilight zone. Only two things remained the same: the…
This is part two of our interview Antoinette Jreij from The Original Daily Bread Marketplace. Read the first part of the interview here.New Times: Any ingredient you don’t like working with? Why?Antoinette Jreij: I don’t like cumin. I cook with it, but I try not to put too much in…
Photo by Jacob KatelGonzalo Rivera, executive chef at La Marea at The Tides.If Miami had the rotten luck to get hit with a major storm and power was knocked out, what would chefs want in their hurricane pantries? From Michael Bloise, chef/owner of [soon open] American Noodle Bar:Fish sauce. It’s…
It’s a good thing Antoinette Jreij wears pink and gray chef coats; it’s the only way someone could fathom that someone so demure and adorned by a sparkly hair clip, diamond earrings, and full make up would be the hardworking head cook at one of the city’s longstanding favorite restaurants,…
“Munch and move on!” is the motto, which is just what we did last night at the brand new, ready-to-roll Dim Ssäm á GoGo truck. The groovy foodmobile was parked in front of its anchor, Sakaya Kitchen, but pretty soon it’ll be roaming to points north and, according to Richard…
