Behind the Line
Down south in the Redland, just a long stone's throw from Krome Avenue and the Everglades, 350 cacao trees tower over Patch of Heaven Sanctuary, a 20-acre nature conservation site at 21900 SW 157th Ave. Dozens of yellow and orange oval pods filled with brown cacao beans hang from the...
Hidden from the glittering chandeliers of the Fontainebleau Miami Beach's lobby, almost $2 million worth of high-grade beef slowly decomposes each year. Find it by escaping the hotel's foyer through a camouflaged door and descending a short staircase into a hallway with piping and wires running overhead. Snaking through the...
Corned Beef, Matzo Ball Soup, and a Dash of History: Behind the Line at Stephen's Restaurant in Hialeah
In this week's feature, Clarissa Buch explores the history of Miami's delicatessens and their newfound popularity. At Stephen's Restaurant in Hialeah, owner Jack Frisch has plans to renovate the 63-year-old establishment and transform the restaurant into a “gastrobar” concept in the evening with a fully stocked bar, live music, and extended hours. “I want to keep the menu relatively the same,” Frisch says. “Basically, I just want to update the place, like give it a modern and industrial look with a slight retro feel: something you might see in New York nowadays.”
Photography by KarliEvans.com
Yaakov Berg at Psagot Winery in Jerusalem wants to change how kosher and nonkosher wines from Israel are perceived on the global stage.
The kitchen can be magnetic place for your average couch potato or cubicle creature. The heat, the noise, and the instant satisfaction seem a galaxy away from answering emails and suffering through dull meetings. But like everything glamorized for television the harsh reality is glazed over or even worse wholly...
Shortly after Zak Stern, better known as Zak the Baker, began bread making in Miami, he created an apprenticeship program. Teaching dreamy-eyed rookies the same knowledge he learned during his time as an apprentice through Europe made sense to him. Nearly five years since, dozens of would-be bakers have shuffled...